Food Drink Magazine Issue 4 November 2020

FOOD DRINK &

MAGAZINE

SUSTAINABLE FISHING AND IT’S IMPERATIVE NEED IN THE SEAFOOD INDUSTRY WHY I STOPPED USING INSTACART LET’S TALK ABOUT SALT WHERE TO GET THE BEST COFFEE IN NEW ENGLAND UNPOPULAR INGREDIENTS THAT MORE RESTAURANTS SHOULD USE

THE BEST 20 UNCONVENTIONAL ITALIAN WINE AREAS 4

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Sustainable Fishing And It’s Imperative Need In The Seafood Industry

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Why I Stopped Using

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EDITOR AND PUBLISHING

Instacart

Si Bon

DIRECTOR Hakan KESKIN admin@fooddrinkmagazine.com ADVERTISING AND MARKETING COORDINATOR Gizem KESKIN gizemkeskin@fooddrinkmagazine. com AUTHORS Ossiana TEPFENHART

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Let’s Talk About Salt

Morgen SECHLER Kayla EATON Bailey WOODEAN Daphne REZNIK

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THE BEST 20 UNCONVENTIONAL ITALIAN WINE AREAS Where to Get The Best Coffee in New England

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Grabbing the Best Breakfast To Go In Portsmouth

Ristorante Illando

CONTENTS 52

58

The History Of Tacos And Burritos

Red Lion Tavern

61

Unpopular Ingredients That More Restaurants Should Use

70 Is The Color Of Your

56

Kitchen Influencing Your Eating Habits?

77 News

CARMELVALLEY .COM

Morgen SECHLER

Sustainable Fishing And It’s Imperative Need In The Seafood Industry

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We all love a good piece of fish, right? A perfectly seared salmon with a lemon butter sauce, or maybe some mouthwatering nigiri, or even a quick and easy tuna wrap. There’s no question that fish plays a big role in our diets. Filled with optimal nutrition and generally lower in fats, they’ve become a main part of what lands on our plates and that’s not likely to change.

“...we need to be conscious that it’s an ecosystem, not a magical reoccurring food supply outlet.”

We all love a good piece of fish, right? A perfectly seared salmon with a lemon butter sauce, or maybe some mouthwatering nigiri, or even a quick and easy tuna wrap. There’s no question that fish plays a big role in our diets. Filled with optimal nutrition and generally lower in fats, they’ve become a main part of what lands on our plates and that’s not likely to change.

We won’t be altering how we eat these fish any time soon, but we do need to change how we’re sourcing them. Similar to most things we eat, there is no endless supply of these fish. The ocean is vast, but we need to be conscious that it’s an ecosystem, not a magical reoccurring food supply outlet. Since the 1950’s the demand for fish and ocean inhabitants has stripped nearly six billion tons of marine wildlife from the sea and the demand has doubled since then! Currently, 31% of fish populations in the world are being over exploited and taken advantage of with 50-60% of fish populations being generally affected by overfishing. So, what can we do about this, because we all still want our sushi right? What we need to do is adopt a sustainable mindset. We need to put our money into sustainable initiatives that are ethically producing fish. When we buy consciously, we are buying directly from a source that is not entwined with the natural eco system of the ocean, which means we’re not disrupting it.

Ecosystems are a complicated beast; we are still trying to understand them fully and hours upon hours goes into researching them and their progression. What we do know is that any longterm reoccurring change (the high demand for fisherman to over harvest marine life from the ocean) will have a negative effect on the ecosystem because it has not naturally occurred within it.

When we over harvest marine life it takes away the amount of life that will naturally reproduce in the ocean, which then leads to a gradual decline of the species that is being over harvested until we are left with extinction. Can you imagine not being able to ordera bucket of buttery grab legs anymore? No way!

Sustainable fishing doesn’t just mean farm raised, it can also mean buying from distributors that make it policy to only fish in overpopulated areas, or fish certain marine life that is threating the extinction of another. It all comes down to the people that are harvesting ethically and us putting our money and appetites with them to deter the fishermen that are taking advantage of our oceans. All it takes on our end is reading a label and doing our research.

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So, let’s go over some species of marine life that have begun the sustainability initiative.

Clams, Mussels and Oysters These guys are leading the pack with at least 89% of consumption happening through ethical farming.

Great thing about them too is they function as natural water filters, so these shellfish farms are actually giving back to the ecosystem, as the shellfish grow and get ready for consumption. You can throw these guys in a delicious stew or steam them with some sea salt and lemon.

Barramundi This fish can be completely farm raised, grown in recirculating tanks and being a generally very fastgrowing fish, this is a great option. It is known as the Asian sea bass and is great for general searing or frying.

Sardines Focusing on specifically pacific sardines, they are fast growing and less intrusive on other species while being harvested. Throw them on the grill or of course de-scale them and slap them on some pizza.

Alaskan Salmon This fish is heavily monitored and regulated as far as fishing goes. There have been careful and meticulous rules put in place for harvesting this salmon. This makes it a safe option to eat because we can ensure that the species safety and population will be protected. Salmon is great cooked any way, whether you steam, broil, bake, sear, smoke, poach or grill, salmon just works with any method.

Albacore tuna Specifically shop for this tuna from Canadian or US pacific waters. This limits the amount of other species getting entangled in the fishing process of this tuna. You can find this tuna canned, smoked and fresh of course, just make sure to cook it all the way through!

Putting the focus towards sustainable fishing is a necessity. We need to stop affecting the natural eco system of our oceans so it can, in turn, provide us with the delicious nutrients that it naturally produces. Let us protect our oceans and move forward with initiatives that provide less interconnection with wildlife. Let’s feel good about that perfectly seared salmon, that I personally and I’m sure you too, always have a craving for!

Sources: https://www.thespruceeats.com/sustainableseafood-choices-1665724 https://www.iberdrola.com/socialcommitment/sustainable-fishing

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Ossiana TEPFENHART

Why I Stopped Using Instacart

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Not too long ago, I was an Instacart fanatic. I would use it as a way to shop while I was at work, getting groceries delivered right to my door as needed. It was a breeze. I did the whole online shopping thing for ages, and then one day, I just dropped the service like a hot potato.

It wasn’t because I didn’t like the convenience of ordering food at the drop of a hat. In fact, I loved the way I could get my groceries delivered to me for a small fee. It made it easier for me to be a homebody.

Trust me, I loved that experience. However, there was a certain point where I started to notice that Instacart was a little off...

The Pricing Debacle It all started when I had to rush to my local Shoprite to get some eggs. At this point, I was using Instacart for most (if not all) of my shopping trips. I had grabbed a carton of eggs, then looked at the price tag. $1.99.

Almost immediately, I looked at the price I was paying on Instacart. It was $4.99 there. I started comparing everything in-store, and realized that some of them had a 40 percent markup or higher via the app. At that point, I felt like a fool. I’d basically been flushing money down the drain with the app.

Is Instacart A Scam?

Instacart isn’t a scam, per se. After a large blowback, the company began to make statements saying that many of the items on the service have been marked up as a way to “recoup costs of operations.”

Sure, that would be great, if the fees also didn’t bite off a huge portion of my wallet, too. When I tallied things up, I started to realize that most of the problems that I had with Instacart was that it was just too pricey for what I was getting.

With that said, I felt pretty cheated when the “sale prices” on Insta were still fairly pricey compared to what was going on in-store. I mean, it defeats the whole point of a sale, doesn’t it?

Why It Doesn’t Make Sense To Use Instacart If there’s one thing I love, it’s convenience. I love having things sent right to my door, but the truth is, Instacart is really only good for a select handful of people. If you’re exceptionally pressed for time (to the point that self-care is optional), paying a premium price for delivery could make sense.

As for me, I couldn’t actually find myself able to agree with the idea of paying so much for my groceries. The convenience, while awesome, just wasn’t worth it. If you’re tight on money, trust me, it’s just cheaper to Uber there.

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Daphne REZNIK

SI BON

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When it’s 115 degrees in the desert, Si Bon is an oasis for me. Even if it’s a cool 70, it is one of my favorite restaurants in the Coachella Valley. My parents have lived less than 5 miles from Si Bon for a few years now and every time I visit them, I go. Within hours of landing I end up there. I hit In-n-Out Burger once I exit the airport because, well, double-doubles are not available in Michigan. I typically time my flights to land around lunch time. No matter what time of year it is, the immediate desert heat hits my midwestern self and dinner is, without question, Si Bon.

That desert heat means Si Bon’s delectable, cool cucumber soup and their “Maine Lobster Chopped Salad.” I know that it shouldn’t be a reality that their lobster is some of the best I’ve had in my life (and yes, I have been to Maine and several states in New England many many times), but it is. The dressing is creamy tarragon and it balances the sweetness of the lobster perfectly. They always slice up some avocado across the top of the salad and it is the best possible dinner on a hot desert evening.

The ambience: Si Bon is set up bistro-style with cool art, stunning lighting and a patio that is misted when it’s hot out and heated on cooler nights. This place is a destination.

I know I started with my go-to for dinner so now I’ll backtrack to breakfast. If you want it simple, just with quality ingredients, you can order the breakfast sampler. Staples like eggs, potatoes, and a meat but instead of toast their specialty Belgian waffle. Bacon is an option but why get it when you can choose a hand-crafted sausage? My go-to there is their simple “Authentic Belgian Twin Waffles” which is served with a decadent maple syrup. Speaking of decadence, you can get the “Mango Stuffed Belgian Waffle” or if you want something seemingly healthier, “Caramelized Banana Oatmeal” – it is all excellent.

In all honesty, I’ve eaten lunch dinner there and gone in for breakfast the next morning, then lunch or dinner again the same week. There is so much fabulous-ness on the menu and the flavors are diverse, so you feel like you are having a new experience each meal.

If you’re stopping in at lunch, give one of their waffle sandwiches a go! You guessed it, their signature waffles replacing traditional bread. The first time I realized these existed we were on the patio and I saw the fried chicken version get delivered to a guy at the table next to us. All of us (this includes him) were stunned at the size of it. He gave it a big thumbs up, so if I’m ever feeling like I want hot fried chicken in the desert, I am more than willing to try it!

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For dinner, we always ask about the special but often order off the prix fixe sunset menu. My mom has gotten everything from schnitzel on special to a dinner plate of fried chicken, which is on their regular menu. If I’m not eating that lobster salad, I’m doing their “Mussels Marinière” for something light or the “Filet Mignon Au Poivre” if I’m hungrier, which is topped with an outstanding peppercorn sauce.

Dessert here is worth the indulgence. Their chocolate mousse is not sugary-sweet but is reminiscent of dark Belgian chocolate and is a favorite of mine. If you want something cool and refreshing, Si Bon has an array of gelato flavors to select from. You get dessert as part of the prix fixe menu as well and truly, it is a perfect portion, just enough to enjoy without feeling overly full.

Bottom line: the food is excellent. The service and ambience are upscale casual (my favorite in the desert!) and I cannot recommend this place enough if you end up anywhere close to Rancho Mirage.

40101 Monterey Ave Ste E5 Rancho Mirage, CA 92270 https://www.sibonsogood.com/ 760-837-0011

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Morgen SECHLER

Let’s Talk About Salt

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Salt, a universal ingredient, an integral part

tThese early founding’s of salt came from

of all cultures of food. We have used salt to

these lake type reservoirs called salt

enhance our flavors for hundreds of years,

reserves. In the hotter months when the

but what exactly does it do and why does it

water would evaporate these lakes would

make everything taste so much better?

leave behind a layer of salt to be collected

There are multiple types of salt; table salt,

on the floor of the reserve. Salt is still

sea salt, kosher salt, just to name a few.

collected this way, but we have also found

They all provide something different to our

other methods through time.

dishes and all have a unique way of being mined or collected.

So, what exactly are all these types of salt good for and how do we get them?

Salt isn’t just necessary to enhance our foods but is actually vital to our heath. The sodium ions found in salt help regulate our bodies, keep fluid in our blood cells and help us to absorb nutrients. One of the first discoveries of the benefits of salt with our foods was founded by the Egyptians. They used salt to preserve their meats. The salt drew out moisture from the meat so they could be stored for longer periods of time.

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Table salt The most common and or used salt is actually mined and harvested from salt deposits underground. This means it has less minerals than other salts and needs to be more refined before sale. You’ll usually find iodine added to enhance this salt.

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Sea Salt

Kosher Salt

This salt takes a bit more finesse and relies

Surprisingly not all kosher salt is

more on nature. This salt is harvested from

actually kosher, it got its name through

the sea in little individual salt reserves

being the type of salt that helped the

bordered out so smaller sections of water

koshering process. It tends to have a

can evaporate and leave behind a higher

more irregular shape and have

mineral content of salt. Since it comes from

variations of thin flakes or coarser

the ocean where there’s a plethora of living

crumbles. Kosher salt is a very popular

life, this is what provides a higher mineral

salt for finishing off a meal and is a

content.

great alternative to the more commercialized table salt since it

This is partially what makes it so great for

shines as the last little salt sprinkle

cooking, you can taste those minerals

before serving.

enhancing the food, providing a bit more depth to dishes. The sea salt process truly leaves it up to mother nature and ties back into the history of the first harvestings of salt.

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Himalayan Salt

There are handfuls of other salts that are equally delicious but have made a slightly lower impact on how we cook

You’ll instantly recognize this salt by the color. It can come in either a pale offwhite pink or a deep saturated pink color, either finely ground or coarse.

Himalayan salt is known to have the highest concentration of minerals out of all salts and is believed to be the purest form of salt in the world.

It is only mined in the Himalayan mountains and usually is more midrange in price due to the sourcing and mineral content. The flavor is very similar to sea salt as they both have high mineral contents. What makes this salt a fun addition to the pantry is the pink color, use it for cocktails or just to add a different look to your tabletop

our meals. Give them all a try and see which ones work better for you and your style of cooking. One thing is for sure though, who knows where our cuisines would be without salt, it has played a vital role in how we eat and how the culture of food progresses.

Salt is just fantastic, and our foods would not be the same without it!

Sources https://www.history.com/news/off-thespice-rack-the-story-of-salt https://www.wideopeneats.com/12different-types-salt-use/embed/#? secret=us6QcfjqrL

saltshaker.

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THE BEST 20 UNCONVENTIONAL ITALIAN WINE AREAS 20 I

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“Imagine yourself walking around in the vineyard among the luxuriant vines on a warm June day. You can get a feeling for the rich vegetation and fauna while the winemaker explains about organic farming, biodiversity, or the sexual-confusion method to keep certain species of moths away from the vines.

Italian reds tend to be higher in acidity than American wines, which means that they’re more difficult to drink on their own but terrific with food.

Italy’s whites are foodfriendly, too, particularly the aromatic, minerally wines of northern Italian regions such as Friuli and Alto Adige.”

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WHERE WILL YOUR NEXT BOMBSHELL BOTTLE COME FROM?

MANTUA, LOMBARDIA

The territory of the mantuan province wedges itself in Veneto and in Emilia and it looks, beyond the common thought, various and interesting. You go therefore from the hilly north close to Lake Garda to the plains, whose abundance of water creates a pleasant river- and lakelandscape.

Thanks to its geographical position between north and south, but also between east and west our territory keeps big evidence of its glorious past.

Recommended: Lebovitz – Rosso dei Concari Lambrusco DOP 22

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Photo: Massimo Telò, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

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GAMBELLARA, VENETO

Photo: Davix89, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

Gambellara wine zone creates the border between Vicenza and Verona provinces.

In geological terms, the area is of volcanic origin, with basaltic soils conforming more or less to the form of earthy and friable tuffs, which offer natural fertility particularly favourable to vine-growing, and a high mineral content that gives the wine its extraordinary accents. The area where vineyards are currently cultivated extends for about thousand hectares of predominantly hilly area, most of which are in the socalled â&#x20AC;&#x153;classicâ&#x20AC;? region, the oldest area of provenance.

Recommended: Tenuta Natalina Grandi, Recioto Classico Riserva DOCG 30 I fooddrinkmagazine.com

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APPIANO, TRENTINO-ALTO ADIGE Appiano with its surroundings is known as the “region of castles” and comprises the villages of San Michele, San Paolo, Cornaiano, Riva di Sotto, Frangarto, Missiano, Predonico and Gaido.

Vine-growing is the main source of income for farmers in Appiano, a fact that is also reflected by the landscape that is mainly characterised by vineyards and some fruit orchards. Appiano stretches at the slopes of the Mendola mountain ridge, partially on moraine hills of the last Ice Age. Archaeologic findings of the Bronze Age and the Middle Ages testify an early settlement of this area. It is presumed that the name of the village derives from a Roman squire named Appius. S. Paolo is one of his places of residence.

Recommended: THOMAS NIEDERMAYR, “T.N. 04” Bronner 24 30 II fooddrinkmagazine.com fooddrinkmagazine.com

Photo: Sara Botti, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

CASTELLI ROMANI, LAZIO Located in the cooler hilly areas, the Castelli Romani area is very close to Rome, a mere 15 miles/25 km away! These wines, like the aforementioned Frascati DOCs are usually lighter and easy, made from blends of Malvasia (di Candia and del Lazio) and Trebbiano (Giallo and Toscano). The cooler temps, and volcanic soil tend to allow for higher quality wines, despite the often high amount of wine produced.

Recommended: Castel de Paolis, Docg Frascati Superiore

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Aski72, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

VALTELLINA, LOMBARDIA The Rhaetian side of the Valtellina is characterized not only by its famous terraced vineyards,but also by the presence of historical buildings, both civil and religious, of considerable artistic interest. The Valtellina vineyards have a southern exposure and were built by terracing the rocky side of the mountain with dry-stacked stone walls (without mortar); it is the presence of these rock walls, which create the small terraces where the vines grow, that multiply the contribution of solar heat.

Recommended: Mamete Prevostini, â&#x20AC;&#x153;Corte di Camaâ&#x20AC;?

Sforzato di Valtellina DOCG 26 30 II fooddrinkmagazine.com fooddrinkmagazine.com

Photo Credit: Norbert Nagel / Wikimedia Commons License: Creative Commons Attribution - ShareAlike 3.0 Unported

VIBO VALENTIA, CALABRIA Fundamental elements for the production of wine are as follows: the sun, the ground, the mild climate, the Poro plateau and a long autumn which refines grapes.

No other fruit plant needs more light and warmth than grapes. In summer their vine leaves use the warmth and transform it into sweet grapes.

The Poro plateau has those pedoclimatic characteristics which allow the production of a high quality wine deriving from vineyards treated by men with their culture and history.

The vineyards in the Poro plateau are few and mostly used to meet familiesâ&#x20AC;&#x2122; requirements. However they produce excellent wines and even though they arenâ&#x20AC;&#x2122;t famous, they are able to face the difficult requirements of the market.

Recommended: Cantine Benvenuto, Zibibbo 30 I fooddrinkmagazine.com

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Photo Credit: Diego Baglieri, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

BERTINORO, EMILIA ROMAGNA Located a few kilometers from Via Emila, stands Bertinoro. Considered the “Balcony of Romagna” but not only, the town retains its medieval aspect, due to the presence of walls, towers and ancient houses.

“City of Hospitality” par excellence, Bertinoro also has the recognition of City of Wine.

Bertinoro is a terrific land of ruby and gold; gold is the colour of its most typical wine Albana, but is also the colour of its vines in autumn. While ruby is the divine juice filling the glasses with hints of violet, that is to say, Sangiovese.

Recommended: Tenuta Diavoletto, “A.mare” Sangiovese Superiore DOP

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Patrick Nouhailler's..., CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

LIPARI, SICILIA Growing vines since ancient times, the Aeolians (Sicily) were first made prosperous from Bronze Age maritime trade routes that stretched from Crete to Cornwall.

Malvasia delle lipari is one of the 70+ iterations of Malvasia, one of the oldest commercial grapes in the world, grown all over the Mediterranean since the Middle Ages because of its resistance to salty environments and its capacity to hold sweetness while maintaining acidity.

Recommended: Hauner, Malvasia delle Lipari DOC

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IRPINIA, CAMPANIA It â&#x20AC;&#x2DC;a district of Campania, in southern Italy, located in the heart of the Southern Apennines, in an area full of hills and mountains. A strong rural vocation territory, inaccessible and isolated that, thanks to its location, it has retained over the years a strong production identity, becoming in many ways the wine capital of the region and one of the points of excellence of South Italy.

Recommended: Villa Raina, Alimata 30 I fooddrinkmagazine.com

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Pasztilla aka Attila Terbócs, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons

BARI, PUGLIA Bari, historic jewel in the far south-eastern corner of the ‘boot’ of Italy.

Many wine companies here now enlist the services of ‘flying winemakers’ from the New World to bring a new focus to their products.

Fifteen years ago only a tiny percentage of Puglian wine was of DOC quality; that figure is now climbing steadily and new DOCs are being introduced.

Recommended: Mazzone, Filotorto Don’t miss the other 10 Unconventional Italian Wine Areas next month..

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Kayla EATON

Where to Get The Best Coffee in New England 34 I fooddrinkmagazine.com

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Admittedly, I love New England. Living here has helped me achieve some incredible goals that I would otherwise not have accomplished. However, what I miss about the west coast is a lovely dark, black coffee that was incredibly easy to find. I grew up in a town where black coffee with the norm, and moving to New England, I found the coffee scene to be ... well... a culture shock.

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Every latte was made so sweetly, packed with sugar and syrups, I could barely taste the espresso. If you went through the local drive-through, they didn’t know what a drip meant. If you asked for a regular, it was a medium with two creams and two sugars, which I found repulsive. If you didn’t specify hot or cold, they would automatically give

So far, it’s a sad story, I know that. But don’t be discouraged after searching and trying one horrible coffee after the next. I have found three places that serve precisely what I need, and they are the only places to go if you are in New Hampshire and want a good black coffee with nothing in it.

you cold.

I didn’t know what to do. New England was beautiful, unusual, but the coffee was utterly tragic. All I wanted was a wellbrewed black cup of hot coffee. Most days, I still make it on my own because I need it my way or no way at all. Being a former barista, I can confidently say that I know exactly how I like my coffee and how it should taste.

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Adelle’s Coffee House "Now, this one is popular. Anyone and everyone in Dover, New Hampshire, should know about this place because the coffee is bangin. Each pot is brewed perfectly, dark, rich, and the beans they have picked for each type of coffee is utterly breathtaking. "

My favorite cup of coffee from them is their fresh brewed hazelnut coffee. It has a smokey, earthy taste, and the nuttiness pairs perfectly with the beans. However, if you are not a coffee kinda person, that’s okay. They have a brilliant lavender latte you can get with your choice of milk. It is one of the only places that I have found with this latte flavor, and it is a must-try when you go to Adelle’s.

Check out their funny Instagram to keep up with the latest drinks.

I walk into the coffee shop, and for two

3 Hale St., Dover, NH 0382

seconds, I actually miss being a barista. Until

https://www.adellescoffeehouse.com/

I listen to someone’s order, then the barista

603-742-1737

fantasy is over.

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Caffe Kilim "This little shop gives me such a Morocco vibe; it makes me miss traveling. This is not a Moroccan coffee shop; in fact, it is a Turkish coffee shop. It is a quaint shop located out of the town square, it is a short walk from the center of town. " Probably a 6-minute walk if you are in

They have a smaller variety of brewed drips that Adelleâ&#x20AC;&#x2122;s. However, everything they brew counts. If you walk into a Turkish coffee shop, I expect you to try a Turkish coffee at least once. The brew is strong, bold, and full of flavor. It is bittersweet, and no sugar is needed to enjoy this flavor. They do have other lattes, though I have to admit I mainly come for the Turkish coffee. It is bolder than anything you will find in your average coffee shop.

For the latest update follow them on Instagram.

desperate need and move quickly. This is a

163 Islington St Portsmouth, New

beyond cute coffee shop, loaded with

Hampshire 03801,

muffins, treats, and of course, coffee.

https://caffekilim.square.site/ +1 603-436-7330

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Daphne REZNIK

Ristorante Illando Little Italy San Diego

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Little Italy in San Diego.

To be honest, I never knew this existed. To be fair to myself, Iâ&#x20AC;&#x2122;ve only been to San Diego a handful of times over my 50 years.

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Luckily for me I have a cousin that lives there so on a trip West last fall during my past life in corporate, I was able to meet her for dinner outdoors before flying home to the incoming winter weather of Michigan. That was when I was introduced to San Diego’s Little Italy and, thanks to internet, Ristorante Illando.

My trip was in October and Little Italy was celebrating Halloween on the streets with businesses opening their doors to kids decked out in costumes from princesses to superheroes. I was able to slide into a coffee shop that shared a courtyard behind the building with some apartments and chill over a decaf espresso while watching the chaos from a distance prior to meeting Janice for dinner. Little Italy in southern Cal was a relaxed vibe, seemingly lacking the “old world” architecture, charm, and décor I was expecting. That said, it all changed when I approached Ristorante Illando.

This place has the authenticity and appeal you’d both want and expect in a Little Italy venue. The interior is modern, yet rustic, however- it was autumn and I would be in Michigan in less than 24 hours so, there was no doubt, we were going to eat on the rooftop patio. Twinkle lights, greenery and a feeling of fine dining mixed with “home,” I knew we chose well for dinner. And so a glass of red was ordered. To be honest, I rarely drink, and I cannot tell you what it was beyond being imported from Italy.

That said, the wine list is extensive, and the server was a great guide.

And now the food Whenever I see octopus on the menu, especially grilled, it gets ordered. Period.

It’s not something you come across in Mid-Michigan. Now I admit I can buy it at the Whole Foods seafood counter, but I haven’t gotten myself educated enough to be skillfully cooking it up at home. So when I sat down on the beautiful patio, red wine in hand, I asked the server, who had authentic Italian accent (she did say she was from Italy and if not, who cares?), the Polpo alla Mediterranea was ordered. By me, but my cousin was in for the ride!

An octopus tentacle was done to perfection served with grilled shrimp and fresh arugula. I must recommend this as your starter to an amazing Illando meal. Next up for me was pasta for my main: Tortelloni al brasato. Big huge tortelloni filled with short rib meat (braised?) also done to perfection. It was sauteed in a butter and sage sauce. A combo I crave in October.

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Gyros Wraps Calzones Chicken fingers Sides Dinner specials Lunch specials And kid food!

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The menu is filled with delectable, scratchmade Italian food and I cannot wait to get back.

Let’s close with a few tips and side notes: From 12-4 you can get their Pranzo Pronto (express lunch) for $15.

Parking is not easy; same in any city, find a side street or get a paid spot. I took a Lyft from my hotel, which I would highly recommend if you’re in from out of town.

Reservations are a good idea if you’re there on a weekend like I was.

As of October 2020, the dining room was open but check their website for any COVID updates: https://www.illando.com/.

San Diego has a plethora of restaurants, many of them worthy of your time and money. However, if you’re near the downtown area, Ristorante Illando more than deserves it.

1825 India Street San Diego, CA 92101 https://www.illando.com/ (619) 693-5204

Gyros Wraps Calzones Chicken fingers Sides Dinner specials Lunch specials And kid food!

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Kayla EATON

Grabbing the Best Breakfast To Go In Portsmouth

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This week is a bittersweet week for me; in two days, I would be flying across the world to try new foods in Vietnam. Next week I would be flying to Cambodia, and then I would be flying home. I would have been doing this all if our world had not collapsed over the last few months. Instead of wallowing in pity and sadness, I have decided to continue doing what I love â&#x20AC;&#x201D;writing, and of course, eating.

I have made it my mission to try more local restaurants and support them in the only way that I currently can, by ordering from them, enjoying them, and showing my appreciation. Each morning I wake up and ruin my eggs, burn my bacon; in fact, I suck at cooking. One morning it hit me; I can order takeout for breakfast. Why have I never thought of that? Here are the best breakfast places to grab something to go, and have it be a phenomenal morning.

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This week is a bittersweet week for me; in two days, I would be flying across the world to try new foods in Vietnam. Next week I would be flying to Cambodia, and then I would be flying home. I would have been doing this all if our world had not collapsed over the last few months. Instead of wallowing in pity and sadness, I have decided to continue doing what I love â&#x20AC;&#x201D;writing, and of course, eating.

I have made it my mission to try more local restaurants and support them in the only way that I currently can, by ordering from them, enjoying them, and showing my appreciation. Each morning I wake up and ruin my eggs, burn my bacon; in fact, I suck at cooking. One morning it hit me; I can order takeout for breakfast. Why have I never thought of that? Here are the best breakfast places to grab something to go, and have it be a phenomenal morning.

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THE FRIENDLY TOAST

113 Congress Street, Portsmouth, NH 03801 https://thefriendlytoast. com/ (603) 430-2154

TUSCAN MARKET You will need to be careful. If you are someone who eats breakfast anytime past 11 am, they do not carry breakfast at that time! You will have to order something before their breakfast menu disappears for the day. Personally, I have never run into this problem, but I know a few folks who have.

There is one thing on this menu that you have to try above any other breakfast item. You need to try the Salmone Affumicato, also known as a cured salmon sandwich.

This breakfast sandwich comes with two eggs cooked your way, on top of rustic biali bread. In between it there is cured salmon, roasted onion, ricotta cheese, and capers. It smells strongly of salmon and onion, but each bite is crunchy with smoothness in the middle and the salmonâ&#x20AC;&#x2122;s saltiness. It is literally my favorite breakfast dish of all time, and I highly recommend it for anyone who has a bit of an extreme breakfast pallet.

You can check their website for the latest menus!

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14 Market Square Portsmouth, NH 03801 http://www.tuscanbrands .com/Market/Portsmouth 603.570.3610

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THE GOODS This is in a really amazing location right behind the main parking garage in Portsmouth. You can call them for an easy phone order, or you can place your order online. Either way, it is easy and great if you are in a rush and in need of coffee. One unique breakfast item is their stuffed french toast.

I absolutely adore this plate, and it is great to enjoy it before a long shift. Itâ&#x20AC;&#x2122;s classic french toast, stuffed with cream cheese, berries, and a side of maple syrup. It is sweet, fruity, and will hit every sensation you need for breakfast. If you need something a bit more hardy, you can always add in an egg.

Check out their stinking cute Instagram page.

29 Vaughan Mall, Portsmouth, NH 03801 http://www.thegoodsnh.com/ contact.html 603-373-8415

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Bailey WOODEAN

The History Of Tacos And Burritos fooddrinkmagazine.com I 51

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Who doesnâ&#x20AC;&#x2122;t love tacos and burritos?

They are so versatile and delicious and in many ways, they are also quite nutritious.

But, what is their story in history? Just for fun, letâ&#x20AC;&#x2122;s find out!

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Who invented the taco?

According to an article found at https://www.smithsonianmag.com/artsculture/where-did-the-taco-come-from-81228162/, it is believed that the taco was invented by Mexican silver miners. Why? Well, according to the article, silver miners in Mexico around the 18th century would use the word ”taco” to describe pieces of paper that they would wrap around gunpowder and place in the holes of the rock face to help charge and excavate the ore. Another fact that is discussed in this article to help prove the theory that Mexican silver miners invented the taco is based on the original name for it which was ”tacos de minero” translated into miner’s tacos. However, this is just one of several theories out there about how the taco was invented.

What did the first taco consist of?

Tortilla shells (both hard and soft) have been around for generations throughout all Hispanic communities. The soft tortilla shell was often used as a plate or eating utensil or as a general host for several types of food.

Therefore, it can be argued that the original taco consisted of anything and everything that a person ate within that shell. However, it can also be argued that tacos have always been made with some kind of meat or beans as well as vegetables and spices.

When was the taco introduced to Americans?

According to an article found at https://www.twistedtaco.com/thehistory-of-the-taco, the was first introduced to Americans in the United States around 1905. Why? Well, it is believed that the Mexican migrants began coming to the United States to work on the railroad systems and it is safe to say that they would have brought their cuisine with them.

How popular is the taco around the world today?

Taco’s popularity has exploded around the world so much so that the United States isn’t second to Mexico in annual taco consumption. Which area is second to Mexico? Norway!

Norwegians love tacos so much that they have made it their Friday night dinner where the United States may make their Friday night dinners pizza, wings, fish fry, and the like.

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Burritos Who invented the burrito?

Similar to the invention of the taco, there are several theories as to how the burrito came to be. One theory believes that the burrito came about around 1910 in Chihuahua, Mexico around the time of the Mexican revolution. The other theory discusses the possibility that burritos were invented as portable meals and named after the Spanish name for donkey, ”burro”.

What did the first burrito consist of?

It is likely that the original burrito also consisted of some type of seasoned meat, vegetables, refried beans, and likely also included guacamole or salsa.

When was the burrito first introduced to Americans?

It is unclear exactly when Americans first became introduced to the delicious burrito but records indicate that burritos were served in a Spanish Los Angeles restaurant El Cholo Spanish Cafe in the 1930s.

How popular is the burrito around the world today?

According to the article found at https://www.mic.com/articles/153375/millennial s-can-t-go-a-week-without-eating-a-burritosurvey-finds burritos are very popular with people between the ages of 13 and 50. In fact, a survey conducted with 1,000 people revealed that 72% of them admitted to consuming 2 to 3 burritos each week!

So, on this national holiday of Cinco de Mayo let’s all hit up our closest mighty taco, taco bell, Moe’s, or Chipotle to celebrate! Or, you can simply visit your local grocery store to buy ingredients and make tacos or burritos right in your own kitchen! fooddrinkmagazine.com I 55

Daphne REZNIK

Red Lion Tavern

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There are so many amazing places to eat in Los Angeles, something (many many things) for any craving. From taco trucks to fine dining. That said itâ&#x20AC;&#x2122;s difficult to write about one location, but we had an experience in Silver Lake I wanted to share in case it ever works out for you to be on that stretch of Glendale Boulevard. It is on our short list now, especially if we are wanting German cuisine.

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Red Lion Tavern Our dinner at the Red Lion Tavern came about by happenstance. We were looking for something online after taking in the wonder that is Forest Lawn Memorial Gardens, the final resting place for Elizabeth Taylor, Humphrey Bogart, Jimmy Stewart, and Michael Jackson, to name a few. Less than 10 minutes away, it was perfect.

I’ll start with the parking to get it out of the way and offer a snapshot of the property. The area is pretty hilly and although street parking is possible, it isn’t exactly uncomplicated, so we pulled into the small lot. Not the easiest to navigate, but at least they had a few spots set aside, the others being for residential use.

The entrance had a traditional looking beer-stein-shaped sign displaying you guessed it, a red lion. Over the door was a big red awning drawing you into a whole different world. When we entered, the place was incredibly dark and dim compared to the bright and powerful California sun we just left to come inside.

There were a few people drinking in what looked to be a bar area. We quickly moved past and upstairs to the rooftop patio.

The staff was so friendly- which, of course, would be expected at a biergarten-type establishment. We chose a spot and opened the menus. After my significant other ordered up a beer, we started navigating the possibilities and constructing our feast.

To start: the giant pretzel was well done on the outside and soft and doughy on the inside. It came with your choice of mustards, but it also with a side of this cold cheese dip they called Bavarian Cheese Spread in the menu description. It was pink, all spiced up with paprika and we couldn’t get enough of it.

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Next up for our feast: potato pancakes. Now, I grew up in a home that made those. They were 4-5 inch round crispy bites of heaven. And what I expected.

What showed up at the table was WAY bigger. Each pancake was the size of a dish! They came with applesauce and sour cream, as they should. Needless to say, it was over the top with all the other food and some of it went with us into the rental car.

Since we were going a la carte and mixing it up, we ordered a bratwurst sausage, which was served with a side of German potato salad and, also, mashed potatoes. Over. The. Top. Again.

There were a lot of sausages on the menu and next time we will try something new.

Since there is a biergarten, you can imagine the beer list is extensive. Many German specialties and you can get them as large as a full liter! Of course, I do not recommend the driver partake in the beer since even a small was huge. For the lighter alcohol appetite, you can get a glass of wine.

And FYI if you’re one that searches out Happy Hour: theirs is listed from Noon to 6pm Monday through Friday. Clearly, they take it seriously! In addition to drink specials, there is also a deal on food.

Truly, there is so much on the menu, we hope to get out there again on another trip west. For that day, it was plenty to tide us over as we drove back to our hotel. Bottom line: the food is excellent. The service was as well, and I highly recommend you pop in for a beer and a hearty meal.

(Don’t come unless it’s a day you’re extremely hungry!)

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366 Glendale Blvd, Los Angeles, CA 90039, United States https://redliontavern.net/ +1 323-662-5337

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Bailey WOODEAN

Unpopular Ingredients That More Restaurants Should Use

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AMIGHA, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

If you have a restaurant or bar, you should consider adding these ingredients or dishes to your menu!

ARGAN OIL Sourced from the kernels of the Moroccan argan tree. It is edible as well as a popular ingredient in a variety of skincare and haircare products. An example recipe using argan oil can be found at the following address.https://marocmama.com/bee f-tagine-with-argan/

BARBERRY Also referred to as the Japanese Barberry, these fruits are not very common. The fruit and leaves of the plants are edible. The fruit has a tart and bitter yet somewhat of a sweet taste to them. A recipe using barberries can be found at the following address. https://www.thekitchn.com/recipepersian-barberry-rice-zereshk-polow237613

COBNUTS Cobnuts are a type of hazelnut that is grown and harvested in Britain.

Cobnuts can be cracked open from the shell and eaten raw when the nut is still young. But, as the nut ages, it becomes less appealing straight from the shell and should, therefore, be used in cooking just as you would a hazelnut. Below is a link to a recipe to show you an example of how to cook with cobnuts. https://www.olivemagazine.com/recip es/cobnut-and-toffee-tart/

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DRAGON FRUIT Dragon fruit is typically grown in warm climates such as Mexico or Central America.

Dragon fruit is a very unique looking fruit and also unique tasting. Their popularity has increased over the years but still many people are not familiar with this unique fruit. Below is a link to a recipe demonstrating how dragon fruit can be used! https://www.thespruceeats.com/dragon-fruitsorbet-recipe-1136004

ENDIVE Endive is typically grown as one of two types. Curly endive or broadleaf endive.

You may find curly endive in local grocery stores labeled chicory rather than curly endive, whereas you may see broadleaf endive labeled escarole. An example of how to cook with an endive can be found at the address listed below. https://food52.com/recipes/24351-roastedendive-with-walnut-vinaigrette

FUGU Fugu is a type of pufferfish that, if prepared incorrectly can be lethal to consume. Japan and other countries around the world have actually made the proper preparations of fugu under law. Fugu can be used as sashimi or chirinabe. You can also prepare fugu as described on the recipe added below. https://www.cookingchanneltv.com/re cipes/fugu-kimbap-2542012 jim, CC BY-SA 2.0 <https://creativecommons.org/licenses/bysa/2.0>, via Wikimedia Commons

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GEODUCK Geoduck (pronounced gooey duck) is native to the united states and is the largest burrowing clam. They are unique in that their soft body is too large for the shell and therefore cannot fully retract into it. The long soft body can grow to be larger than 3 feet whereas the shell is typically about 8 inches. The long soft exposed body is used to bring clean saltwater into the buried clam. Below, you will find a recipe that explains one of the ways that geoducks can be prepared! https://www.cookingchanneltv.com/recipes/geoduckchowder-2119905

HUBBARD SQUASH Hubbard squash is just one variety of squash that is popular in the fall. They can be used in recipes as a substitute for other sweet squash such as sweet potatoes, butternut squash or even pumpkin. The origin of Hubbard squash is widely debated as it appears it once had a different name, making it more difficult to track. This squash is not a typical harvest color such as yellow or orange or even green, but rather the Hubbard Squash is a very large squash that comes in a powdery blueish gray color. You can find an example recipe for Hubbard squash at the link below. https://www.allrecipes.com/recipe/150225/grand mas-sweet-hubbard-squash-custard-pie/

IKAN BILIS Ikan Bilis is just a fancy name for dried anchovies. This dish is very popular in South Asia but not typically used in other parts of the world. It is said that these dried up little fish make for tasty snacks and can also be used in recipes such as the one I included below. https://akitchencat.com.au/ikan-bilis-sambalnasi-lemak/ Midori, CC BY 3.0 <https://creativecommons.org/licenses/by/3.0>, via Wikimedia Commons

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JICAMA You may find Jicama also labeled Yam Bean or Mexican potato. It is a root vegetable that is commonly grown in Central America and sold from street vendor carts. This vegetable can be eaten cooked or raw. However, it is important to note that the seeds and leaves of the plant are toxic and should not be eaten. The following is a link to an example recipe of how chefs can use jicama in their cooking. https://healthiersteps.com/recipe/baked-jicama-fries/ David E Mead, CC0, via Wikimedia Commons

KAMUT Also called oriental flour, Kamut is a type of nutty grain primarily grown in Europe. It is an excellent source of protein, carbohydrates, B vitamins, and manganese. This recipe is a great example of how Kamut is used in cooking. https://healthynibblesandbits.com/creamychicken-and-kamut-casserole/

Fructibus, CC0, via Wikimedia Commons

LAVER Also known as green laver or aonori. This unique food is a type of seaweed found near Japan, Korea, and Taiwan. Green laver is a great source of calcium, magnesium, lithium, and amino acids. The recipe below demonstrates how chefs can use green laver in a recipe. https://www.epicurus.com/food/recipes/laverbr ead/7187/

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MONK BEARD Monk’s Beard is also often called agretti. It isn’t a common ingredient so you may not have ever heard of it before now.

Apparently, it is quite the succulent green that is moist, slightly bitter, and resembles the flavor of chard. Monk’s Beard or agretti is grown around the Mediterranean but primarily around Sicily. https://www.greatbritishchefs.com/recipes/scallop-andshrimp-recipe

NORI Nori, like the green leaves, is also a type of seaweed. It is primarily used in Japanese dishes as sushi wrap. An example of a nori recipe can be found in the link below. https://www.thekitchn.com/veggie-nori-rollsloving-food-while-losing-weight-215139

Fructibus, CC0, via Wikimedia Commons

OPAH Opah is also often called moonfish. This is quite a large, full-bodied, colorful fish. Oprah is described as tasting like a cross between the tuna fish and a swordfish. Oprah is found in warm southern waters and often eaten in Hawaii. An example recipe for how chefs can use Opah in their restaurants can be found included in the link below. https://www.food.com/recipe/seared-opahmoonfish-with-vine-ripe-tomato-garlic-butter214017 loustejskal.com, CC BY 2.0 <https://creativecommons.org/licenses/by/2.0>, via Wikimedia Commons

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PATTYPAN Pattypan is an unpopular member of the summer squash family. It is very small compared to most members of the squash family. They are yellow in color and are shallow in stature. Pattypan can be eaten just like most other members of the squash family. Remove the stem end and the bottom end as they are typically too tough to eat. The seeds on the inside of the pattypan should also be removed before cooking or consumption. The recipe below is an example of how chefs can use the Pattypan in their recipes. https://www.thespruceeats.com/oven-roasted-patty-pansquash-2254814 Ijon, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

QUAHOG The quahog is a type of edible clam that is found in the Atlantic Ocean near North America. This is considered the largest type of clam and is popularly used in clam chowder. An example of the quahog used in a clam chowder recipe can be found below. https://www.myrecipes.com/recipe/quahogchowder

RABBIT Rabbit is considered one of the healthiest and most lean types of meat. It doesnâ&#x20AC;&#x2122;t have a lot of fat content or calories and the rabbit is considered environmentally friendly. Rabbit is commonly eaten in other parts of the world but we in North American tend to consider them more as pets than as food. However, that can be changed. An example of a rabbit as food rather than as a cuddly pet can be found in the link below. https://www.simplyrecipes.com/recipes/rabbit_c acciatore/

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STURGEON Sturgeon is a family of fish that can be traced back to the Triassic period. Most types of sturgeon are thought to be extinct, though if any still remain they likely can be found in subtropical lakes and rivers as well as Eurasian and North American coastlines. If you’re lucky enough to catch yourself a sturgeon then I would have you look to the following recipe for inspiration and cooking guidance. https://outdoors-international.com/sturgeon-recipe/

TANGELO You may be lucky enough to find this unique fruit in your grocery store but it may be labeled as a honeybell. They are a hybrid fruit that was created by crossing a mandarin orange with pomelo or grapefruit, hence the name tangelo.

They are easy to distinguish from typical oranges simply due to the protruding ”nipple” or stemlike bump on their surface. They have a tangy, juicy, yet tart taste to them. If you’re lucky enough to snag a few of these hybrid fruits then I recommend you give the following recipe a try! https://tarasmulticulturaltable.com/tangelomuffins/

Forest & Kim Starr, CC BY 3.0 US <https://creativecommons.org/licenses/by/3.0/us/deed.en>, via Wikimedia Commons

UZSKA Uszka is basically a Ukrainian pierogi. They are a common food eaten on Christmas eve in the Ukraine. They are more of a twisted shape compared to the pillowy half-moon shape of a typical pierogi. Uszka can be filled with a mixture of ingredients which typically include wild mushrooms or minced meat. An example recipe can be found below. https://eatingeuropean.com/mushroompierogi-uszka-for-borscht/

http://en.wikipedia.org/wiki/User:Vegalabs, CC BY-SA 3.0 <http://creativecommons.org/licenses/by-sa/3.0/>, via Wikimedia Commons

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VELVET BEAN This tropical bean goes by many names including monkey tamarind, lacuna bean, or cowage. They are found in tropical areas of Africa or Asia. These beans can be cooked and eaten but they contain L-DOPA which can cause reactions in some people that are sensitive to it. If a chef were to include velvet beans in their recipes then they should include the description of the bean as well as the possible effects that someone could have if they are sensitive to it. This description would be similar to noting the use of nuts or lactose in a recipe for those that may have an allergy or sensitivity to them. An example recipe can be found below. https://www.kimberly-parsons.com/feed-yourchange/velvet-white-bean-risotto Ton Rulkens, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons

WILD BOAR Wild boar is known as one of the widest-ranging mammals, as they are found in many areas around the world. This may make you think that they are not an unpopular ingredient, but they are not as widely used as you might think. But, they should be more popular as an ingredient as wild boar meat is considered leaner than the typical pork we are accustomed to. Below is a recipe using wild boar that would work well in a restaurant setting or even at home! https://www.foodandwine.com/recipes/braisedwild-boar-shanks-sweet-soy-and-star-anise

Photo by Ed van duijn on Unsplash

XINOMAVRO GRAPES The best way to describe these grapes is a Greek red wine grape. They are specifically found around Greece and some are grown in China. The red wine produced from these grapes contains high amounts of tannins and relatively high acidity. More about these Greek red wine grapes can be found at the link below. https://www.petersommer.com/blog/food/xino mavro εγώ, Attribution, via Wikimedia Commons

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Morgen SECHLER

Is The Color Of Your Kitchen Influencing Your Eating Habits?

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Oh colors, vibrant reds, calming blues, exciting yellows. We all know that colors can affect our mood and state of mind, but have we ever thought about how they can influence our decision making?

Maybe those late-night stack attacks have been induced onto us by the kitchen itself.

Color theory is real, color phycology has been proven. Our minds respond to colors and portray certain feelings along with them. So naturally, the colors of our kitchens influence our state of mind while in them. Some colors will influence hunger more than others. Some colors will suppress the appetite more than others.

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GREENS BLUES Having a primarily blue color pallet in your kitchen will induce a state of calm, your blood pressure drops which means you have a clearer state of mind and a clearer sense of decision making. This means you might have a higher sense of serene and notice less mindless snacking in your blue kitchen.

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Green is interesting because it evokes a sense of calm with the inclination of health.

We associate green with heathy eating and a peaceful environment. While greens may have us feeling more at peace in the kitchen, it can be quite a manipulative color that can make us believe we’re eating heathier than we are. No matter what fat filled, greasy meal you’re eating, looking out onto a serene green kitchen might make you feel like it’s healthier than it really is because our interpretation of green is clean eating.

REDS Red is the most hunger inducing color you could possibly have in your kitchen. Red brings excitement, thrill, a raise in blood pressure and heart rate, it just makes you want to eat! You’ll notice in a red kitchen you’re on the hunt for food, the red is invigorating and influences you to keep finding things to eat. Think about McDonalds, they’ve used the red and yellow color pallet to their advantage for years, because it works!

WHITE You’d think white would suppress your appetite, but it actually does quite the opposite. White is associated with cleanliness and purity which then influences us to not care and not be present which can easily lead into mindless snaking and unnecessary eating.

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YELLOWS Yellow provides a sense of excitement, a thrill to explore and a lighthearted disposition. These feelings might make you want to eat more often while in the kitchen.

The emotion of excitement might lead you wanting to explore your pantry and see what you can find, which means, unnecessary eating!

BLACK/BROWNS These are probably the most appetite suppressing colors. Blacks and browns are simply not appetizing. There isn’t a lot of food that you find in these colors, the food you do find is usually associated with being burned, old, or not edible at all. Our mind associates the images of foods we’ve seen in these colors (generally unappetizing foods) as not good to eat and triggers our mind into not having an appetite or not feeling the need to eat at all.

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Next time you go out to eat at a restaurant or go to a friend’s house, take a moment to really look at the colors in the space and see how they make you feel.

Do you feel an incredible sense to eat or are you completely at peace with not a need to eat?

The colors around us will continue to influence our feelings while in the space. Color is incredibly important while in the kitchen, keep this phycology in mind before a color takes over your diet!

NEWS

GRÜVI LAUNCHES NON-ALCOHOLIC PEACH PIE ALE IN PARTNERSHIP WITH ROCKY MOUNTAIN BREWERY Grüvi, a leader in creating alcohol-free beverages, announced today the launch of their new collaboration program. The goal of the initiative is to bring more amazing alcohol-free options to consumers. Gruvi has spent the last several years working on developing great non-alcoholic products and wanted to partner with local breweries to develop great nonalcoholic products of their best selling alcoholic beers.

To kick off the program, Gruvi is launching a limited edition non-alcoholic Peach Pie Ale in Partnership with Rocky Mountain Brewery, a top-rated brewery located in Colorado known for its gold-medal-winning fruit beer. Grüvi’s Peach Pie Ale is now available for purchase online.

“Grüvi is teaming up with the best brewers around the country to create non-alcoholic versions of their most popular beers, starting with Rocky Mountain Brewery. We wanted this collaboration series to push the boundaries for new and unique NA beers that have never been brewed before” said Niki Sawni, Founder of Gruvi.

Grüvi’s Peach Pie Ale starts off with notes of warmly spiced peaches and just the right amount of sweetness. Each sip ends with notes of vanilla and cream, leaving notes of buttery crust that truly feels like you just had a bite out of a freshly baked pie. Top each beer with whipped cream for a truly unique treat.

“I was originally surprised at how delicious the Gruvi beverages were,” said Nick Hilborn, Head Brewmaster at Rocky Mountain Brewery. “Non-alcoholic beverages are difficult to perfect, and I wanted to test my ability to be able to make a great NA beer. We accepted the challenge to replicate our award-winning Peach Pie Ale, and crafted the perfect nonalcoholic version.”

Grüvi’s Peach Pie Ale is 100% alcohol-free. Spearheaded by Hilborn, the Rocky Mountain Brewery team decided to replicate the final product of beer sans alcohol. Carefully examining all the components that make up a good beer, the team found clever ways to get the same components found in their original Peach Pie Ale all back in place without needing yeast or fermentation.

Want to try for yourself? Consumers can purchase a Peach Pie Ale 4-pack of 12oz cans for $9.99 directly on Gruvi’s website https://www.getgruvi.com/.

To learn more about Gruvi and to join the sober curious conversation, follow Gruvi on Instagram @getgruvi.

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NEWS HIDRATESPARK LAUNCHES WAVE – SUGAR-FREE, PINK HIMALAYAN SEA SALT, ZERO CALORIE ELECTROLYTE SUPPLEMENTS

HidrateSpark, a pioneer in monitoring daily hydration and wellness habits, introduced Wave today, a full range of sugar-free and zero-calorie electrolyte supplement powders designed to maintain hydration throughout a healthy lifestyle. With a blend of six key electrolytes, vitamins, and minerals, Wave is available in three refreshing flavors.

Wave is the perfect companion to HidrateSpark’s smart water bottles to boost healthy hydration habits and help keep consumers’ daily hydration goals on track. The product is made in the USA and shipped in a recyclable container that comes with a free reusable travel canister on first purchase — both designed to help save the planet from plastic waste.

Made with clean premium ingredients including pink Himalayan sea salt, Wave’s blend of electrolytes includes sodium potassium, calcium, phosphorus, chloride, magnesium as well as bonus vitamins and minerals, including vitamin C, vitamin B3, vitamin B12, and zinc. Flavors include lemon, strawberry, and pink lemonade.

“For years, our customers have repeatedly asked us to offer healthy and flavorful supplements to add to their HidrateSpark water bottles and after much research and development, we are very excited to introduce Wave by HidrateSpark,” said Coleman Iverson, Co-CEO of HidrateSpark. “It was critically important to not only develop a great tasting supplement but also a product that is a healthier alternative to what’s on the market today and one that is also sustainable and produces less packaging waste than the alternatives.”

Wave’s smaller recyclable containers and free reusable travel canister allow for less plastic waste than single-use plastic bottled sports drinks and other non-recyclable individually packaged electrolyte powders. Wave’s reusable travel canister, free with first purchase, holds up to two servings and fits on your keychain. It is made from aluminum, which is also recyclable.

Each Wave electrolyte powder container contains 32 servings with an MSRP of $37.49. HidrateSpark will also offer Wave at a discounted monthly subscription member price of $29.99. Customers can purchase additional travel canisters at $4.99 each. Wave is available for purchase online at http://www.hidratespark.com/products/waveflavored-electrolyte-powder.

Stay tuned for new product innovations coming soon to the Wave by HidrateSpark supplement line. To join HidrateSpark’s community of wellness-minded individuals and experience life fully hydrated, find HidrateSpark at http://www.hidratespark.com or on social @HidrateSpark.

About HidrateSpark Founded in 2015, the founders created HidrateSpark with the mission to be your partner in shaping healthy habits.

The company was born during a weekend startup event and then nurtured during a three-month Techstars accelerator program culminating in the launch of HidrateSpark® with a top 1% Kickstarter campaign. HidrateSpark has since grown into the leading global brand in the smart water bottle category, powering research studies at the Mayo Clinic, the Cleveland Clinic, and more.

HidrateSpark uses its patented technology to help people tap into their water consumption with its one-of-a-kind water bottle that syncs with your Apple Watch, Fitbit, and the free HidrateSpark app. The company’s proprietary hydration equation calculates a personalized goal, dynamically adjusted throughout the day, based on biometrics and physiology data. The water bottle features a glow, reminding users to drink. Paired via Bluetooth® with the HidrateSpark app, it tracks every sip and regulates just how much users consume throughout the day. Visit us at https://hidratespark.com for more information.

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