Did you pump up the jam?
No matter the era, this is your friendly reminder to schedule your annual mammogram at LVHN.org/mammo.
You, you, you oughta know: Get that mammo.
The winding country roads of New Hope are an idyllic backdrop for this fully updated rural estate surrounded by 12 private acres with extensive landscaping, heated in-ground infinity pool, & pickleball court. 5 beds/5 baths in the main house; 2 beds/2.5 baths in the guest house; detached 5-car garage. $6,400,000
Custom home builder Myron Haydt will work with homeowners who will settle for nothing less than extraordinary quality, location and design to create their dream home with materials gifted by nature & honed by fine craftsmen. Protective covenants include 4,500 sqft minimum. Packages start at $2,889,500
Sheltered amidst mature landscaping and a canopy of tall trees, this circa 1890 home enjoys a premier location in Bethlehem’s distinguished Historic District. This updated beauty offers 3 finished floors of living space. $925,000
One of only a handful of Saucon Valley’s legacy properties, the house & grounds have been proudly cared for and recently updated. The commanding location presents a one-of-a-kind privacy that only time can provide. 4 Beds, 3 full baths, heated inground pool. Offered for $4,500,000
A winding gravel drive traverses the southeastern bank of the Perkiomen Creek, leading to this idyllic rural farmette dating back to 1708. The charming main house is surrounded by 6 acres of woodland, cleared meadows, a guest cottage, barn, and inground pool. $1,500,000
Updated in a modern, transitional style that combines an open floor plan and warm hardwood floors with sleek accents in slate, stone and stainless steel, this charming split level has been beautifully maintained. Center Street Modern is located in a prime Bethlehem neighborhood. $790,000
Creations
BEYOND THE MENU Pasta al limone e peperoncino with Chef Anthony Pietrobon 60 INSIDE DISH Bar Torino 64 EAT
Mango Sticky Rice
It isn’t a new hospital. It’s a whole new way of thinking.
At the new, state-of-the-art Good Shepherd Rehabilitation Hospital in Center Valley, you’ll find so much more than just a hospital. This is the nexus of talent and technology, where you have a partner ready to walk beside you as you navigate your journey following spinal cord injury, stroke, brain injury and other complex medical rehabilitation.
Our October edition is all about healthy living, and this month’s pages celebrate that in many forms. On pg. 52, professional chef and recipe developer Mary Nolan has rounded up her favorite salads to order around the Valley. From Bolete’s grilled mushroom Caesar to Limon’s Mediterranean with gyro, this list is packed with flavor, proving once and for all that salad can be anything but boring. Then, we go inside the region’s first zeroproof bottle shop, Tønic by Green Vida. Here, mocktails are a thing of the past. Intrigued? Turn to pg. 28 to learn more. On pg. 31, we discuss compassionate and connected health care with Julie Spencer
Best,
and Megan Eyvazzadeh, co-founders of The Restoration Space. Don’t miss the chance to get to know Chanelle Price, the world champion middle-distance runner who grew up in Easton, on pg. 41. And Bubble Goods’ founder Jess Young shares her advice for filling your grocery cart (virtual or not) with good-for-you foods on pg. 35.
Finally, longtime Style contributor and legendary floral designer Sarah Petryk shares, in her own words, the moving story of her battle with breast cancer on pg. 46. In honor of Breast Cancer Awareness Month, we hope her words bring you insight and inspiration.
KRISTEN WAGNER
kwagner@lehighvalleystyle.com
our publisher, Pam Deller, is looking forward to this month! pdeller@lehighvalleystyle.com
A healthy shopping spree at bubblegoods.com
Discovering new salads to love!
A visit to Bar Torino.
It’s no secret that preventive screenings are crucial for your health, allowing you to detect and address potential issues before they become major health concerns. In fact, many workplaces or insurance carriers offer incentives to complete these as part of an annual wellness program.
At BSI, we enhance wellness in both our own and our clients' programs through proactive and preventive measures. Understanding that wellness is multifaceted, we customize our approach to meet employees where they are and use high-level data to address chronic conditions. Incentivized activities include preventive exams, Health Risk Assessments (HRAs), telemedicine registration, and participation in wellness activities, such as step challenges, book clubs, cooking demos, flu vaccine clinics, and onsite exercise classes.
“Preventive screenings are fundamental to wellness, supporting many aspects of one’s well-being. Staying current with screenings allows individuals to access care early if issues are detected and to learn or maintain effective health practices.”
- Jayna Gougler, Senior Corporate Wellness Coordinator, BSI
Prioritizing these screenings isn’t just a matter of health; it’s an investment in your future well-being. Routine preventive care can help you detect health issues early when they are often more manageable, less invasive, and more affordable to treat. To learn more about the financial and health benefits of implementing a wellness program, contact the employee benefits and wellness experts at BSI Corporate Benefits.
| (484) 821-1300
Some examples of preventative wellness screenings are: Physical Examination: Recommended annually, this check-up helps your healthcare provider assess your overall health. During these check-ups, your healthcare provider evaluates your weight, blood pressure, cholesterol levels, and more. This can help identify potential concerns early, allowing for timely intervention and lifestyle adjustments.
Eye Exams: Eye exams are typically recommended every two years and are essential for preventing and detecting eye diseases early. However, individuals with a history of eye problems or certain medical conditions may need more frequent check-ups. These exams can uncover vision issues, but they can also reveal signs of underlying health problems such as diabetes and hypertension.
Dental Check-Ups: Regular dental check-ups, recommended at least every six months, are not just about clean teeth; they also screen for gum disease, oral cancer, and other dental issues. Good oral health is linked to reduced risk of heart disease and other health problems.
Colonoscopy: Starting at age 45 (or earlier if you have risk factors), this procedure helps identify polyps and signs of colorectal cancer. Regular screenings can significantly reduce the risk of this deadly disease.
Each year in the United States, about 264,000 women are diagnosed with breast cancer. Patti Nappi, Director of Client Relations at BSI Corporate Benefits, is a breast cancer survivor, recently reaching her 15th anniversary of being cancer-free. Scan the QR code to learn more about Patti’s inspiring story.
Patti Nappi (left), relied on support from her sister, Maria Chaya, throughout her battle with breast cancer.
SPECIALIZING IN THE TOP 20% OF THE LEHIGH VALLEY AND UPPER BUCKS COUNTY HOME MARKETS
EXQUISITE WHITE ACRE ESTATE $2,950,000
LOWER SAUCON TWP Pristine home with grand entrance. Architectural beauty, lavish primary suite, pond with waterfall. 5 bedrooms, 6 full/1 half bath.
HISTORIC FARMHOUSE $974,900
UPPER NAZARETH TWP Classic architecture with modern amenities. Nestled on 4 acres with picturesque stream. 6 bedrooms, 3 full/1 half bath.
SAUCON VALLEY MEADOW $1,125,000 LOWER SAUCON TWP Magnificent home, over 6000 sq ft. 2-story foyer, gourmet kitchen, saltwater pool with spa. 6 bedroom, 4 full/2 half baths.
MODERN RANCH $1,150,000 SALISBURY TWP Just a stunning home. Expansive living both inside and out. Saltwater pool with spa, a chef’s dream kitchen. 4 bedroom, 3 full/2 half baths.
HILLCREST HEIGHTS COLONIAL $459,000 BOROUGH OF MACUNGIE Charming home with an abundance of living space. Primary bed and bath, private backyard. 3 bedrooms, 3 full/1 half bath.
VOLUME 26, ISSUE 10
President/CEO
I love the Mozzarella Caprese salad at Taste of Italy in Hellertown—and it’s big enough to be a meal!
I love ordering the half pizza, half salad lunch special at Sette Luna. No matter what they’re serving, it doesn’t disappoint!
I love the grilled salmon Caesar salad at Blue! Thanks Pam D. for the recommendation!
My favorite salad that I make at home has kale, pine nuts, slivered almonds and Parmesan cheese smothered in an olive oil and champagne vinegar dressing.
Not going to lie, my go-to every day for lunch is a Wawa Chicken Caesar salad. It’s delicious!
Paul Prass
Vice President/COO
Lisa Prass
Publisher Pamela Deller
Editor-in-Chief
Kristen Wagner
Director of Creative Services
Mike Matuczinski
Graphic Designers
Eleanor Anderson, Thomas Körp, Elaine Wyborski
Corporate Marketing & Events Manager Jen Fronheiser
Marketing Advisors
Caroline Adams, Erika Berardinucci, Denise Lichty, Arielle Solliday, Pam Taylor
Contributing Writers
Alison Conklin, Susan Gottshall, Mary Nolan, Sarah Petryk, Amy Unger, Daisy Willis
Contributing Photographers
Marco Calderon, Matthew Cannon, Alison Conklin
Proofreader Lori McLaughlin
Accounting
Jobelle Aleño, Donna Bachman, Kim Kressman, Sarah Varano
Editorial & Marketing Interns
Claire Thomas, Alania Mariano
My favorite salad to make or order locally is…
My go-to salad order always has to have a blend of protein, fruits, cheeses and nuts. My favorite is from SURV— their apple and almond salad topped with salmon is always a home run!
Favorite salad from my kitchen: a heap of arugula with celery, green onion and wedges of juicy pears, tossed with lemon white balsamic vinegar and lemon-infused olive oil, topped with shredded Parmigiano-Reggiano. Delizioso!
I love arugula and baby gem lettuces—so any salad with those makes me so happy. I also love the olive oils and vinegars from Seasons in Bethlehem, so a little splash of those on top of some greens is so perfectly simple and delicious!
ALISON CONKLIN
Contributing Writer & Photographer
I loved spending time with and photographing Sarah Petryk for her beautiful, courageous story.
SARAH PETRYK
Contributing Writer
When I got word that I’d be writing for this issue, Alison Conklin and I realized we only had a week to photograph for it, because I was headed out for a two-month cross country trip. We chose the HOTTEST day of the year—but because it was for the October issue, I wanted it to feel seasonally appropriate, so I actually put on a sweater for one of the pictures. That beautiful glow in the images for sure came from sweat!
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Located at Delta Hotels by Marriott Allentown
Lehigh Valley Style hosted its 2024 Best of the Lehigh Valley Party on Thursday, July 18 at Delta Hotels by Marriott Allentown. Guests enjoyed sampling winning bites and sips from 20 Best of the Lehigh Valley winning restaurants, dancing to live entertainment from DJ Brad Scott and The Weekenders and posing for photo ops made possible by Members 1 st Federal Credit Union, Blueprint Creations and La Fleur Photobooth.
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3 | Todd Leibenguth, Molly Herman, Joe Harvey, Kristofer Ewaniuk, Wade Stoneback and Mark Prestifilippo 4 | Anthony Settles, Shannon Washington and George Gaisey 5 | Tiffany Werner and Angie Savage 6 | Michael Fleming and Kendall Brown 7 | Karen Widrick and Meghan Burke
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9 |
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3 | Amy Daws and Scott Appnel 4 | Jess
and
2 | David and
and Kelli Remmey 5 | Kayla
Alyssa
Stephanie Scheirer and Jacy Rader 6 | Chris Greene, Cindy Greene, Marissa Guarriello, Marcus Greene and Alyza Martinez 7 | Jeremiah and Lori Warsing and Angela and Marcelo Morales 8 | Briana Kuehn, Jayson Morgan, Claudia Bittone, Megan Feaster, Jamie Thomas and Caylin Markle 9 | Jessica Criniti, Kayte Cesare, Megan Ruggiero, Bridget Dow, Roxy Williams and Lizzy Lehman 10 | Heather Lindaman, Lisa Deutsch, Elaine Pivinski and Tiffany Sondergaard
This is your brain without clarity.
for Treatment-Resistant Depression in Adult and Youth Populations: A Systematic Literature Review and Meta-Analysis. Prim Care Companion CNS Disord. 2015 Nov 5;17(6):10.4088/PCC.15r01807. doi: 10.4088/PCC.15r01807. PMID: 27057417; PMCID: PMC4805418.
*Selfie by Addison (2 years old)
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A comparison of clinic success rates may not be meaningful because patient medical characteristics, treatment approaches, and entry criteria for ART may vary from clinic to clinic. You can view RMA New Jersey's clinic summary snapshot report on SART here. Visit http://www.sart.org to learn more.
In July, Style contributor Alison Conklin launched Bonus Days, a magazine for transplant and chronic illness patients, their families, donors and donor families. These “pages for the resilient” are filled with inspiring stories. bonusdaysmag.com
Get ready to eat, drink, stink! This year’s Garlic Fest is scheduled for October 5 and 6 in Easton’s Centre Square. Admission is free! eastongarlicfest.com
Did you hear? Club Pilates is coming to Allentown! Soon, locals can enjoy Reformerbased Pilates classes in the Airport Shopping Center. Follow along on social media for updates!
clubpilatesallentown
Join Emmaus High School graduates Tom and Vin on a journey through cinema! The duo tackles five movies a week for their movie review podcast, The Daily Ratings. Listen on Spotify and Apple Podcasts. thedailyratings.com
In June, BunBusterz opened its doors in Easton, serving a variety of gourmet hot dogs. Choose from signature offerings like the New Yorker, Chicago or Philly—or build your own! bunbusterz.com
Now in its 14th year, Oktoberfest returns to SteelStacks as a free festival that features brews, food, live music, local artisans and activities. Mark your calendar for October 4–6 and 11–13! steelstacks.org
Felix and Grizel Perez, the owner-operators of Bravo Supermarket in Easton, embarked on their journey with a vision of stability and growth for themselves, their family and their team. Their goal was to establish a job source that would be advantageous to all parties. The Perez family adores Easton because of its multiculturalism and growth-oriented opportunities, and the people of Easton have embraced the new store with enthusiasm. To satisfy the needs of the community, they provide a large selection of items, outstanding customer service and competitive costs. With an eye toward the future, they want to further enhance Easton's diverse terrain by making Bravo Supermarket a place “where everyone can find a bit of their culture.”
250 Line St., Easton | 610.438.1212 bravosupermarketeaston
BY CLAIRE THOMAS
Eleven11 Nail Studio co-owners Tiffany Mason and Shalimar Lebrun saw a need in the manicure business for an opulent, unforgettable self-care experience. They imagined a salon that combined traditional services with cutting-edge styles, resulting in a timeless elegance with a modern twist. Eleven11 Nail Studio got its name from the angel number 11:11, which stands for positive energy, acceptance of oneself and self-love. “At Eleven11 Nail Studio, it's our dedication to excellence and our passion for beauty that truly make our offerings special,” share Mason and Lebrun. The studio is distinguished by its dedication to quality and its American-Vietnamese-fusion business model, which blends conventional methods with contemporary styles. “This fusion ensures a diverse range of services that cater to all our clients’ beauty needs, delivered with precision and care,” they say. The studio has received positive feedback from the community and passionate support from clients and local leaders: “Their positive feedback and continued support have been incredibly encouraging, and we are delighted to serve and be a part of this wonderful community.”
136 W. Saint Joseph St., Easton | 610.438.1149
Matt Ritz, the founder of Hawk Mountain Brewery, began his brewing journey as a home brewer in Mendoza, Argentina. Inspired by a hike in the Andes and a visit to a microbrewery, Ritz and his friend Jeronimo started Holmes Brewery in Mendoza. After establishing Holmes Brewery, Ritz set out to open a brewery near his home. He co-founded Hawk Mountain Brewery in New Tripoli, and then purchased land in Whitehall, where they built it. The brewery, situated on two acres, features a tasting room with a deck and easy access to the Ironton Rail Trail. With a wide variety of beers to choose from, Hawk Mountain Brewery is well known for its popular hazy IPA "Shut Up Bird." Ritz places a strong emphasis on quality by "ensuring that temperatures and pH levels are appropriate while matching the water profile to the beer style." Along with fresh, regional cuisine, the brewery's kitchen serves up dishes like handmade pierogi and spicy roast beef. "As ardent supporters of community giving, we intend to allocate one percent of our earnings—one percent for the birds— to Hawk Mountain Sanctuary," says Ritz. Ritz is also one of the co-founders of Bike4Beds, a nonprofit that plans cycling events to support developing nation communities.
3530 Lehigh St., Whitehall | hawkmountainbrewery.com
The person behind Sunny Moon Sconery, the first sconery in the Lehigh Valley, is passionate baker, owner and graphic designer Celia Strouse. Strouse’s love for baking and cooking dates to her preteen years. Her culinary adventures led her through a journey of dietary exploration, including whole-food plant-based (WFPB) baked goods, which inspired her to experiment with sourdough and finally become an expert in the making of artisan savory and sweet scones. “I envision a place where customers can indulge in a box of freshly baked scones with the same ease and convenience as doughnut shops,” says Strouse. Strouse and her daughter were perusing the Slatington Farmers Market when they learned that Wild & Free Bakery was about to close. Perceiving this as an opportune occasion, Strouse took the chance to execute her vision of opening her scone shop. The sconery serves savory and sweet sourdough scones on a rotating menu, with vegan and gluten-free alternatives available. There are also other baked products that are gluten-free and vegan, like banana bread, black bean brownies and apple crisps. Keep an eye out for specials like freshly made sourdough bagels, soft pretzels and focaccia. With the goal of opening a storefront in Bethlehem, Sunny Moon Sconery has already made great progress with the welcoming embrace of the community.
8281 PA-873, Slatington | sunny.moon.sconery
According to founder and VP of Beer Mark Edelson, the path to opening Iron Hill Brewery & Restaurant's Lehigh Valley outpost was paved with careful preparation and a great deal of research. The mix of possible new and existing brand awareness, along with the lively population in the neighborhood, had a role in the selection. With its built-in audience and proximity to area attractions, the Lehigh Valley Mall was considered the perfect location for Iron Hill's development. “We feel like we’ve been welcomed with open arms,” Edelson says. The restaurant has something for everyone, with offerings ranging from beer-inspired menu items like the Drunk Monk Burger and the Beer-Brined Pork Chop to vegetarian options like the Kennett Square Mushroom Soup, Tuscan Vegetable Flatbread and Spent Grain Beer Bread with Chive Butter. “Those who want to splurge and be decadent can go for the Beer-Battered Fish and Chips or our Baby Back Ribs,” Edelson suggests. He calls the Vienna Red Lager one of their best-selling craft beers—find it in some of their most popular food items—and says locals love Steel Works American IPA, the location’s hometown tap. They’re looking forward to serving more local offerings in the future!
950 Lehigh Valley Mall, Whitehall | 484.240.2345 | ironhillbrewery.com
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The craftsmanship and care that go into the non-alcoholic beverages at Tønic have resulted in a taste that some have deemed superior to their alcoholic counterparts. The complexity and depth of flavors are nothing short of impressive. Owners Jackie and Wilson Rueda (known locally for their café and cold-pressed juice bar, Green Vida) invite everyone to join them on an exciting journey and experience the new era of drinking at Tønic.
QTell us about the journey to opening Tønic by Green Vida! Our journey began with a personal quest for better health and enjoyment. I've always been sensitive to alcohol, and while I loved a good cocktail or glass of wine, migraines were an unfortunate side effect. Discovering the world of non-alcoholic spirits and wines was a game-changer. The first time we tried nonalcoholic wine and spirits, we were blown away. Wilson started crafting incredible cocktails that rivaled their alcoholic versions, and we knew we had to share this discovery. Tønic by Green Vida was born out of a passion for creating exceptional, sophisticated drinks that everyone can enjoy, without the downside of alcohol. “Enhance the ritual” is our motto, where we welcome you to a new era of drinking and mocktails are a thing of the past.
Tell us about the zero-proof bottle shop trend and the significance of being the Valley’s first!
The non-alcoholic movement isn't just a trend—it's a groundbreaking shift! While it's certainly gaining popularity now,
we believe it's here to stay and becoming a lifestyle. Today’s consumers are savvy, prioritizing health without compromising on pleasure. They want drinks that are as sophisticated and enjoyable as their alcoholic counterparts.
We're proud to be the Valley's first zero-proof bottle shop, offering a curated selection of high-quality non-alcoholic beverages that cater to these discerning tastes. At Tønic, we’re setting a new standard for what it means to enjoy a great drink, sans alcohol.
How does Tønic by Green Vida complement your existing business?
Tønic by Green Vida is a natural extension of our wellnessfocused ethos. Green Vida has always been about nourishing the body and soul, and Tønic takes this a step further by offering a high-level range of non-alcoholic beverages. Whether you're enjoying a cold-pressed elixir from Green Vida or a zero-proof cocktail from Tønic, you’re choosing health, flavor and community. Together, they create a holistic experience that aligns perfectly with our commitment to wellness. We’re also excited to create beautiful NA cocktails (Tønics) with our cold-pressed juices at classes and events.
Describe the overall vibe of the store/shopping experience for customers.
Stepping into our store feels like entering a new world. It resembles a liquor store but without the harsh lights and endless rows of bottles. Our shelves are filled with imported and domestic zeroproof libations that look like their alcoholic counterparts. We carefully select each product with intention. Our space is designed to inspire exploration and delight, with
opportunities to learn and engage through cocktail classes, tastings and pop-up events. We want every visit to Tønic to be an experience, where you discover something new and exciting each time.
What can shoppers expect to find in store?
At Tønic, we’ve curated an exceptional selection of products, each with its own unique story. You’ll find replica-based spirits, botanical spirits, adaptogen spirits and drinks, mocktails, NA wine, wine alternatives, NA beer, bitters and CBD products. In addition to zero-proof spirits, we also sell barware and drinkware for your home bar or gifts.
What do you anticipate being some of the shop’s best sellers and/or customer favorites?
We're confident that The Pathfinder, a fermented and distilled hemp-based spirit, will be a hit. Its intense flavor and aromatic characteristics make it perfect on its own or as a spritz. Wilson's favorite is Kentucky 74 by Spiritless—a fantastic whiskey alternative for making a killer old fashioned. Our NA wine selection, featuring exquisite
wines from Germany, Italy and domestic producers, is also expected to be very popular. Each product in our store has been chosen for its exceptional quality and flavor.
How has the shop been received by the community thus far?
The response has been overwhelmingly positive! The community is thrilled to have a place that caters to the sober, sober-curious and wellness-oriented. People are excited about our unique offerings and look forward to our community events. We've received so much appreciation for providing a sophisticated, alcohol-free alternative that still allows for socializing and enjoying great drinks.
What do you love about the shop’s location in Easton?
We love being in the heart of Downtown Easton in a charming house built in 1880. The property has so much character and its central location makes it easily accessible. This space also houses our commercial kitchen for Green Vida, where we’ll be moving our juice operations. It's a perfect blend of historic charm and
modern convenience, creating a unique atmosphere for our customers. It’s a fairly large space, and, when we are ready, we can grow into Phase 2: Tønic Bar and Tapas. We’re looking forward to when Tønic transforms into an intimate gathering space with zero-proof craft cocktails, adaptogenic drinks and delectable tapas.
Tell us about the jaguar in Tønic’s logo!
In the realm of the majestic, the jaguar reigns with undeniable strength, resilience and an aura of empowerment. These virtues are the essence of Tønic, where we celebrate the power of choice in an alcohol-free journey. A haven for the mindfully spirited, our space is a tribute to those who dare to embrace the elegance of conscious consumption.
106 N. 4th St., Easton | toniczeroproof.com
$15 ADVANCE DONATION $20 DAY OF EVENT *Advance reservations recommended. For tickets and information, visit: presesnted by in support of hosted by
QHow did your wellness journey begin?
ME: It probably began early on, living with parents who valued athletics and playing outside. It continued on sports teams and expanded in counseling in college, where I worked on loving and developing the person I am and in spaces where you’re encouraged to understand yourself, like yoga classes and silent meditation retreats.
JS: I think physical wellness has always been a part of my life. My parents met as athletes at the grade school level and were always active, so my earliest memories are being in a gym or on a volleyball court as my parents played or coached. My sister and I played sports from early on and, to this day, being active and moving my body fuels me. Then about 10–15 years ago when I found an exercise program called intenSati, an affirmation-based cardio program, I was introduced to the amazing benefits of a healthy mind.
PHOTOGRAPHY
Passionate about compassionate and connected health care, Megan Eyvazzadeh and Julie Spencer co-founded The Restoration Space in Bethlehem. Read on to learn about their decision to launch the business, their wellness journeys, specializations and more.
Tell us about your decision to launch The Restoration Space.
ME: The Restoration Space represents our belief that health care should and can still be personal, deeply nuanced and holistic. The belief that there is time for the whole story and time to work out the complexities of who a person is, how they came to need care and how best to support them in their healing. Our focus is the person, not what type of care generates the best payment.
JS: Basically, I was in a place of frustration that the way the health care system was treating the patient was so boxed in, so limiting. It was frustrating to see all of these possibilities to help patients but not be able to even attempt to carry them through because of red tape. We all deserve better than that. The Restoration Space was our answer to this. To at least be able to try to work through ideas and possibilities and create a new model that puts the patient at the center.
What makes someone a good candidate for The Restoration Space?
ME: Anyone who wants to feel better. Even and especially the people who don’t feel great getting care in a bigger space with lots of other people in the same room where providers change depending on the day and care feels depersonalized.
JS: Anyone who feels like they have tried PT or counseling or Pilates, etc., before and it has not worked may benefit from trying it in a more integrative manner. Anyone who feels their pain has been ignored or continuously passed over. Anyone who feels like they were told their pain is “in their head.” Anyone who feels like they want to be proactive about their health and wellness.
What do you specialize in?
ME: Pain, loss of mobility, fear of movement, integrating the mind/body, craniosacral therapy, orthopedic care and running analysis.
JS: Pelvic floor disorders, pelvic girdle dysfunction (including SIJ dysfunction) and pelvic pain, pregnancy and the postpartum period.
Describe your morning routine. Is there anything you simply can’t start your day without?
ME: I cannot start my day without coffee— the coffee itself and the ritual my husband and I have around making the coffee. I also can’t go far before walking the dog, which is when I try to get morning light in my eyes and get clear about what is and isn’t important that day.
JS: Every day I wake up and drink an eightounce glass of water, followed by another eight ounces with a tablespoon of apple cider vinegar and teaspoon of cinnamon mixed in. It sounds gross but I actually look forward to it. Then I start on my coffee… always hot, never iced. It is the experience of holding the mug, inhaling the smell and savoring the taste just as much as it is the caffeine that I crave.
How about your nighttime routine?
ME: Reading before bed! I really should do skin care, but I am struggling to convince myself on this one. The contacts are out of the eyes and I'm tired.
JS: I am laughing at Meg’s response. I actually do have a skin care routine, and it feels amazing. A small act of self-care and it takes barely 5–10 minutes but it is a great way to tell my body it is time to wind down.
What is your preferred exercise?
ME: I am a runner, but lately have been focused on Zone 2 running which I ignored for too long. Runs used to be more of a chore, but running in Zone 2 brings me true joy!
JS: My favorite place to work out in the Lehigh Valley is Barre3. The ladies there are phenomenal, their playlists are on point, the energy is contagious and the vibe just feels good. I always leave feeling strong and motivated and balanced.
What’s your favorite meal to make at home?
ME: At home, we eat a lot of meals from Laura Lea Balanced. We have a lot of favorites, but lately 30-minute sweet potato and lentil curry.
JS: I make a mean enchilada dish, and we make a taco bar relatively regularly at our house.
What are your favorite eateries and restaurants to visit in the Lehigh Valley for a good meal? What do you order?
ME: I just tried Thyme for the first time—it stood up to the hype! I got the vegan steak.
JS: Limon in Hellertown. I love their appetizer platter.
What’s something that you love to indulge in?
ME: I love coffee, podcasts and books. JS: Yes to the coffee! I also love to read, and if I can sit with a book poolside or on a beach, you can leave me there for days and I would be thrilled.
How do you relieve stress?
ME: The best remedy for my stress is just an evening with close friends, talking it out or taking a walk around one of our neighborhoods. My goal is to make that more of a priority.
JS: Exercise certainly helps. I see a counselor regularly and she is my saving grace. I am working on the mindfulness aspect as well as creating a more regular routine rooted in my faith. When I am able to do that, a sense of calm washes over me almost immediately.
How do you stay motivated?
ME: For me, the company I keep and what material I am consuming sets the tone for how motivated I am on things that I don’t want to do naturally. That is where a lot of the podcasts come in—I try to listen to people who are working towards similar goals. And I try to spend time with people who are also putting in the work.
JS: Give me a goal, whether it is a date of a half marathon or a number to hit, and I will work my tail off to make that happen. I love a gold star! I will say I have the best support system. My husband, our parents and my kids are my biggest cheerleaders. And if I am having a day, or a moment, I call my sister or my girlfriends, and they know exactly what to say to lift me back up.
| therestorationspace.com
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Physicians Weight Control has 7 locations, offering Laser Lipo at our Allentown, Media and King of Prussia offices.
*NOTE: Prices and offers are subject to change. Submission of blood work (Comprehensive Metabloic Panel) is necessary before starting the program. Terms and conditions apply.
BY DAISY WILLIS | ILLUSTRATION BY VECTORMINE / ADOBE STOCK
Jessica Young FOUNDER & CEO, BUBBLE GOODS bubblegoods.com
Bubble Goods brings together foodstuffs from small producers pursuing their passion around the country to one online marketplace favoring few ingredients with no preservatives or refined sugar. Founder and CEO Jessica Young explains how to borrow Bubble Goods’ simple yet stringent standards to hone your own shopping habits.
Bubble Goods is committed to offering only the best products, and their rigorous standards reflect this dedication. Every product is subject to a vetting process, including full foodsafety certification and strict scrutiny of ingredients. Home kitchen brands are a no- go, ensuring everything is professionally produced and safe. Very importantly, weekly taste tests are held in Bubble Goods’ New York City office to make sure the flavor factor is up to snuff.
“We’ve vetted all the products on Bubble Goods,” Young says, “but you can choose your own adventure with tons of filters.” Sensitive to the specific needs of the modern consumer, Bubble Goods gives the option to save a profile set to autoimmune protocol (AIP), or vegan and gluten-free, etc., so that your options will be tailored to your needs.
Customer curiosity and brand referrals generate new discoveries added to the roster all the time, like pet products full of natural ingredients. Occasionally, Bubble Goods pursues a special brand, like the cheesemaker peddling her wares at Bethlehem’s Christkindlmarkt who stood out on Young’s visit. Now Keystone Farms’ world-class cheese is up on Bubble Goods, and shoppers are introduced to yet another delightful, high-quality food.
Young’s first tip: bypass the big-box stores. “Shop locally,” she says, “or from an individual brand for specific needs like recycled bamboo toilet paper.” The idea is to put a real place or person behind the product, ideally a product with some ethical initiative.
So many makers are now becoming my friends in real life.
“Do you know where your food is coming from?” Young asks. Walk down to your local farmers market and you’ll likely be able to ask growers face-toface. This serves so much more than the nutritional content and freshness of our meals. “So many makers are now becoming my friends in real life,” Young says. The sense of community and local infusion of your dollars has rippling health benefits for all involved, and supports better food systems.
Find a farm stand and you can know that the produce in front of you wasn’t shipped hundreds of miles, artificially ripened and stacked in a warehouse for weeks. And processed foods are not necessarily an enemy. A slathering of almond butter, a crispy Parmesan pork rind or a mango-chili chocolate bar all have a place in the healthy diet, and whether at your neighborhood farmers market or on Bubble Goods’ curated
marketplace, you can get your little treats from small-batch makers with honest ingredients.
“What we do at Bubble Goods,” Young says, “reading ingredients, everyone should be doing on their own.” The word “bubble” in the company’s name represents transparency: in who makes the food, where it comes from and what’s in it. To eat healthy and shop responsibly requires taking the time to gather this information, and it starts with reading labels. “Ideally, there shouldn’t be more than 10 ingredients,” she says. “It should be things you can pronounce, or that your grandma could pronounce.”
In addition to the who/what/where, there’s also the when. What’s in season.
“You shouldn’t be eating strawberries now,” Young says. Fresh strawberries, that is. And why would you want the pale and flavorless mold-magnets shipped into grocery stores?
“In the freezer section the fruits are much more in season and nutritionally dense,” she advises. Frozen fruits and vegetables shouldn’t be overlooked, as they’re picked when ripe and retain virtually the same nutrients as fresh.
Even major grocery chains can stock local items. Young recommends you take a peek at the dairy section, where an Ohiobased butter company, Minerva Dairy, sells its amazingly flavorful butter rolls in some Valley stores.
“I’m a big proponent of the home freezer as well,” she says, moving from the matter of shopping to the territory of meal prep. Following a sense of seasonality can lead to better nutrition and food habits, and with the power of the freezer, we can set ourselves up for smoothies and other fare crammed with local fruit and greens all year long.
As erstwhile head of product and operations at Daily Harvest, a frozen meal delivery service, Young knows a multitude of healthy, nourishing dishes can persist perfectly in cold storage. Follow Bubble Goods’ people-first, eco-conscious selection standards and, in no time, you’ll have a network of friendly local sources for wholesome and fulfilling food you can squirrel away for the depths of winter.
BY DAISY WILLIS | PHOTO BY 24K-PRODUCTION / ADOBE STOCK
As it emerges from the shadows of stigma, the role of cannabis is evolving. Accentuating social gatherings for “Puff and Paint” events, mellowing your morning in a cup of coffee or soothing the sleepless, CBD and delta-8 are everywhere. Stop into one of these Valley shops to learn more and see what CBD can do for you.
523 Main St., Bethlehem
856.400.4367 | nursewellness.com
This regional chain from New Jersey opened its flagship PA location in Historic Bethlehem earlier this year, providing CBD goods across all possible applications, from dog treats to relaxing seltzers, sleep gummies to bath bombs. They’re serious about satisfying customers, with free samples to inform selection and third-party testing to make sure ingredients are authentic.
2455 Park Ave., Easton
610.417.4077 | smoothroots.co
With locations in Easton and Newtown, Smooth Roots is an itty-bitty chain started by a local veteran who earned his chops in Oregon and sources from a sister company there, Trichome Farms. In addition to the proprietary brand, you’ll find flower, lotions, tinctures and many other incarnations in the cozy Palmer Park Mall store, with petfriendly products to boot.
436 Northampton St., Easton 484.548.1408 | homegrowncbdstore.com
While this cozy spot in Downtown Easton supplies all the oils, tinctures and topicals your body enjoys, it’s more than just a place to stop in, cultivating a café and culture of activities around the local and organic product it sells. Advertising Paint & Puff events, CBD massage and offering a respectable menu of coffee, tea and smoothies infused with hemp, this is a homegrown hangout.
you are guaranteed a pleasant and safe trip to your destination, wherever it may be!
• Distinctive events • Business needs & on the go • Field trips, group travel & bus trips
7727 Glenlivet Dr. W., Fogelsville 484.656.7771 | cbdfogelsville.com
Trusted and locally owned, CBD American Shaman Fogelsville prides itself on passing third-party inspections to be U.S. Hemp Authority certified. Catering to a wide variety of customers, offerings range from non-CBD products to stronger offerings with delta-9 THC and mushrooms. Customers love the lemon and peppermint water-soluble CBD, topical cream for targeted pain relief and non-alcoholic drink options. CBD American Shaman Fogelsville even carries products for pets!
9 E. 3rd St., Bethlehem 484.935.3715 | cannacalmlv.info
The stock at this South Bethlehem shop includes baked goods like cookies and brownies along with the typical tinctures and vapes, but the owners are interested in an expanded experience of CBD, offering slushies and milkshakes at Canna Calm and even opening an actual eatery and nightspot a couple doors down. Infusions Cafe & Lounge features a list of mocktails with the option to add CBD.
BY AMY UNGER | PHOTOGRAPHY COURTESY OF ST. LUKE’S UNIVERSITY
Chanelle Price’s trophy case is bursting with the hardware she earned over many years as an elite middle-distance runner. The blinkand-you’ll-miss-her speed she brought to the women’s 800-meter event garnered media attention around the globe and propelled her to world championships and multiple U.S. Olympic trials. But even after all of these accolades in an exclusive spotlight, highs that the vast majority of runners will never experience, a shout-out at her old high school still makes Price downright giddy. In early July, Price learned new signage had been added to the Easton Area High School track: “Home of Chanelle Price,” it says. “For them to still recognize what I achieved there, and to now be there forever, it just feels so great,” says Price. She added hashtags of #RoverNation and #Rover4Life to her Instagram post about the reveal.
Price was already an athlete at the age of 11 when she moved from Scotch Plains, NJ, to Easton with her parents, Harry and Yolanda, and older brother, Dom. “Our house was a sports household,” says Price. “I tried everything at one point. My parents really believed in keeping us active and in sports as a way to learn hard work, discipline, dedication, teamwork and leadership.” Perhaps they were too effective in instilling in their children a love of athletics; by the time their daughter was entering high school, they had grown weary of shuttling her back and forth between the many practices, games and competitions. They urged her to pick one sport and stick with it. Surprisingly, Price says, track and field was not her first choice. But her parents recognized in her an aptitude and an ability for speed. “It ended up working out,” Price says.
It certainly did. Her lifetime stats could easily fill both sides of more than a few race bibs. Among the highlights: Price was a three-time All-American as a Red Rover at Easton Area High School. She was also a three-time champion in the PIAA Class 3A 800 meters. In 2007, she won the Nike High School Nationals title in the 800, placed seventh at the USA Outdoor Track and Field Championships, and made her first appearance at the U.S. Olympic Team Trials. During her senior year in 2008, she set a National Federation record for the 800 in the state finals. She was named the Gatorade Girls Track & Field Athlete of the Year, and the overall High School Athlete of the year.
But while Price made tearing up the track look easy on race day, she was putting in the work off-hours. On top of her practices with her teammates in Easton, she began training with a specialized coach in Philadelphia. “It was long days,” Price recalls. “I’d be doing my homework in the car, and those practices were no joke with that team in Philadelphia. It was not the typical high school life.” All the while, Price was expected to keep her grades up; academics were big in Harry and Yolanda’s household, too.
Expectations were high after Price bid farewell to Rover Nation and took her fast feet to the University of Tennessee. “The pressure of being a high school superstar definitely weighed on me while I was at college,” Price says. “I didn’t know how to carry that weight.” And while her NCAA career was one that many athletes would envy, Price heard the rumblings: some
detractors felt she had failed to live up to the hype. That took a toll. After graduating from Tennessee in 2012, “a small part of me wanted to be done,” Price says. To turn pro, she needed an endorsement deal, but none of the major sneaker companies were showing any interest. Her parents offered to help support her while she continued to chase her dream. And this time, she wouldn’t have to worry about carrying the workload of a full slate of college classes while she trained. All she had to do was run.
But that proved to be problematic, too. “I learned that I need something else besides running,” says Price. “I realized, if I’m going to do this successfully, I need to figure out who I am outside of Chanelle Price, the track star. Because my entire identity was wrapped around being a runner and it wasn’t healthy.” She sought the counsel of a spiritual mentor and began to pay more attention to her mental health. Little by little, Price rediscovered the joy she’d felt for running when she was sporting a Red Rovers uniform.
2014, Price says, was the year when everything changed for her. Her training hadn’t changed, but a burden had shifted; she was lighter, freer. “It just shows the power of the mind and the importance of taking our mental health seriously,” says Price. She became the first American woman to take home the gold in the 800 meters at the World Indoor Athletics Championships in Poland. “I just remember standing on the podium at that race crying, because I almost gave up,” she says. Soon after that, she inked a three-year endorsement deal with Nike. In the years that followed there would be more highs and lows, the latter of which were peppered with health scares
and injuries, including foot fractures and a pulmonary embolism. Each setback meant Price had to claw her way back to peak physical shape all over again, but she was determined to make it to the U.S. Olympic trials in 2020. COVID-19, though, had other plans. The trials were delayed until the following year. In the interim, Price broke a bone in her foot for the third time. Still, she battled back and made it to the 800-meter qualifier in Eugene, OR. Even though she ran her fastest race ever - 1:58.73 - she finished fifth overall and didn’t make the cut for the Olympic team. Later that same year, Price announced her retirement as a professional runner. Even with that new PR still fresh in her memory, she was confident it was the right decision: “The pressure you feel standing on the line before the gun goes off, I don’t really miss it at all. I know I left at the right time.”
Price now works in operations for a consulting firm and lives in Charlotte, NC, with her husband, Canadian sprinter Akeem Haynes, but she shows love to the Lehigh Valley whenever she can. She was featured at the 2024 Lehigh Valley
Women’s Summit. For several years she’s been a community ambassador for St. Luke’s University Health Network, a role that allows her to promote fitness and wellness. She offers running clinics and motivational speeches. She even handed out medals and cheered on finishers at last year’s St. Luke’s D&L RaceFest, where she got to high-five her former EAHS cross country coach. All of these appearances and more are Price’s way of returning the favor to the community that always had her back. “The Lehigh Valley has shown me a lot of respect throughout my entire career,” she says. “I definitely felt that standing on the start line—I have the Lehigh Valley in my corner. And when I didn’t make it, the love was still there.”
Price hasn’t ruled out a permanent return to the Lehigh Valley down the road. Her parents still live in the area, and so does her brother, a detective with the Easton Police Department. “They’re all still in Easton, just waiting for me to come back,” Price laughs.
chanelleprice.com
I have the Lehigh Valley in my corner. And when I didn’t make it, the love was still there.”
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ArtsQuest is a nonprofit with a mission of providing access to the arts for all. Its programs reach more than 1.9 million people annually. Fundraising events, sponsors and community partners allow ArtsQuest to provide over half of its programming free to the public with scholarships available for individuals facing financial hardship.
Mission-focused, ArtsQuest has its eye on the future with a brand-new, state-of-the-art Cultural Center slated to be built in 2025 in addition to the renovation of the historic Turn & Grind Shop, located next to the Bethlehem Visitor Center on the SteelStacks campus. The Cultural Center will serve as a visible and creative gateway to Bethlehem’s SouthSide; provide much needed space, new programs and advanced technology that will double the number of students and families ArtsQuest currently serves; implement new partnerships as a Communications Career Pathway Program with the BASD; and further foster economic development and tourism across the Lehigh Valley, which will improve property values and further civic pride. The Turn & Grind Shop will allow ArtsQuest to significantly expand its private event space to further accommodate corporate events, weddings, proms and additional functions. Its beautiful and historical location and structure will significantly further travel and tourism to the Lehigh Valley.
By creating a stigma-free community in which those with barriers can thrive towards independence and accomplishment
The need for community-based mental health services from organizations like Haven House has grown post-pandemic. Looking in from the outside, one wouldn’t know that over 70 staff members are working to keep seven distinct programs and countless partnerships running to support around 3,000 individuals in Lehigh and Northampton counties. Haven House continually searches for new opportunities to expand and improve access to services to fulfill their mission. In addition, Haven House takes every opportunity to further educate the public around mental health to foster a stigmafree environment. This year, Haven House plans to resume poverty simulations, grow group therapy options and host a gala-type event, in order to reach new and different audiences regarding community mental health. Please follow them on Facebook or subscribe to their newsletter to avoid missing any of their exciting updates.
Haven House is committed to empowering individuals to overcome barriers in their lives and provide them with support and an opportunity to reach their full potential. To support Haven House, or to learn more about their different programs, visit haven-house.com.
Providing access to art, culture and educational programs for the diverse residents of the Lehigh Valley and others who seek access to our community
Just like your favorite pair of pants, your cozy couch or your morning coffee, we ensure that you are always comfortable, no matter the season. For all your HVAC needs, you have friends at Comfort Generation.
ArtsQuest is a nonprofit with a mission of providing access to the arts for all. Its programs reach more than 1.9 million people annually. Fundraising events, sponsors and community partners allow ArtsQuest to provide over half of its programming free to the public with scholarships available for individuals facing financial hardship.
Mission-focused, ArtsQuest has its eye on the future with a brand-new, state-of-the-art Cultural Center slated to be built in 2025 in addition to the renovation of the historic Turn & Grind Shop, located next to the Bethlehem Visitor Center on the SteelStacks campus. The Cultural Center will serve as a visible and creative gateway to Bethlehem’s SouthSide; provide much needed space, new programs and advanced technology that will double the number of students and families ArtsQuest currently serves; implement new partnerships as a Communications Career Pathway Program with the BASD; and further foster economic development and tourism across the Lehigh Valley, which will improve property values and further civic pride. The Turn & Grind Shop will allow ArtsQuest to significantly expand its private event space to further accommodate corporate events, weddings, proms and additional functions. Its beautiful and historical location and structure will significantly further travel and tourism to the Lehigh Valley.
By creating a stigma-free community in which those with barriers can thrive towards independence and accomplishment
The need for community-based mental health services from organizations like Haven House has grown post-pandemic. Looking in from the outside, one wouldn’t know that over 70 staff members are working to keep seven distinct programs and countless partnerships running to support around 3,000 individuals in Lehigh and Northampton counties. Haven House continually searches for new opportunities to expand and improve access to services to fulfill their mission. In addition, Haven House takes every opportunity to further educate the public around mental health to foster a stigmafree environment. This year, Haven House plans to resume poverty simulations, grow group therapy options and host a gala-type event, in order to reach new and different audiences regarding community mental health. Please follow them on Facebook or subscribe to their newsletter to avoid missing any of their exciting updates.
1411 Union Blvd. Allentown 610.433.6181 haven-house.com
BY SARAH PETRYK
PHOTOGRAPHY BY ALISON CONKLIN
When was the last time you experienced joy?
That deep, resounding sensation that your whole body feels. When was the last time you laughed with a friend or felt truly delighted? When was the last time you sat still for 10 minutes, without interruption and just breathed in and out?
I’m writing this from a 54-day adventure, camping in my van, driving cross country with my daughter and experiencing the majesty of our country’s mountains, deserts and the depths of the ocean on the West Coast. We’ve visited with family members and friends along our travels and experienced being held by community in a truly beautiful way.
If you had told me three years ago
I would be on this adventure of a lifetime, I would have laughed at the impossibility of it all.
If you had told me three years ago I would be on this adventure of a lifetime, I would have laughed at the impossibility of it all. I am the founder of Allium. We design florals for gorgeous weddings in the Lehigh Valley and beyond. In 2021, the business was just bouncing back from over 100 pandemic cancellations. We had a full slate of weddings, both new ones and so many that had been rescheduled. I was drowning. I’d never before experienced stress like this.
I worked, I created, I came home and was a mother and a wife—but I was lost to joy. In fact, I was lost to so much of myself. Both of my parents had passed away from cancer in my early 30s. I’d spent much of my life in roles where pleasing others was essential to my job or to my community. Putting myself first seemed wrong, selfish somehow, and so I continued to give and give, ignoring my body and my feelings. In fact, the more I threw myself into work and a busy schedule, the less I had to feel anything.
It’s surprisingly easy to live that way—wake up, look at your phone, answer emails, run all the errands. I was so proud of the fact that I could multitask better and accomplish more in a day than anyone I knew.
I was so occupied, in fact, that I almost missed my annual mammogram, scheduled right in the middle of our busiest time of the wedding season. I’m so thankful I went. I got called back for extra images— and an ultrasound. There in that room, while the tech moved the wand quietly over my right breast, I realized there was a problem. She called in the radiologist who explained to me that she was pretty confident that we were looking at cancer.
Time stood still. No one prepares you for that moment, that conversation.
Everything moved in slow motion. A nurse pulled me in to talk with her. I sat sobbing, hardly able to believe this was happening to me. Appointments were made. First, a biopsy to determine the type of breast cancer, then multiple meetings with doctors and surgeons to discover what my best treatment option would be. I felt I had no control over anything. The only thing I could do was research— and so I dove in deep, because it
was all I felt I could do. I learned about cryoablation. My doctors weren’t totally in agreement that this option of freezing my tumors with a probe would be the best fit for me, but I was determined to save my breasts. I flew to Los Angeles where a breast surgeon performed my cryoablation. Cryoablation is currently performed for prostate cancer, and many hospitals are now part of the research and trials, with the hopes that this could be a less invasive treatment for women who would normally undergo a lumpectomy.
The cryoablation was just the beginning, though. I went through a massive life shift, after being inspired by Dr. Nasha Winters and her book, The Metabolic Approach to Cancer. This approach looks at the body as a terrain—and helps us determine if we are creating a place where cancer can or cannot thrive. I desperately wanted to understand how I could have gotten cancer. I didn’t have the BRCA gene. I had a job that wasn’t sedentary. I ate “healthy” food. But when I really stopped to examine my life under this new lens, I realized I had not been prioritizing my health.
I’d gained 50 pounds since college and was “too busy” to exercise on a regular basis. I drank 1–2 glasses of wine almost daily and hardly any water. My diet looked conventionally healthy from the outside, but I regularly relied on carbs and sugar for that quick hit of dopamine to keep me going through the day. I went to bed past midnight regularly.
I started working with a naturopathic doctor and had a fascinating nutrition genome test that mapped all of my specific genetic variants. I quickly realized why my raw vegan diet I adopted after diagnosis wasn’t giving me the kind of energy people talked about. I started fasting. I switched to a Mediterranean keto diet, and said farewell to grains, sugar and seed oils. Occasionally I’ll have something that doesn’t fit this profile, but
I’m always amazed at how much better I feel when I’m eating keto, with no bloating and limitless energy.
Cancer is never caused by one thing, but after a lot of testing, it became clear that my genetic profile really struggled to let go of xenoestrogens. This synthetic estrogen was circulating in my body, causing all kinds of havoc. Suddenly my history of fibroids starting in my early 20s made sense. Sources of xenoestrogens include BPAs in plastics, synthetic fragrances and, most importantly for my situation, pesticides. For 16 years, I’d been working barehanded with flowers from South America, heavily sprayed with pesticides. Now I wear gloves all the time when working with the flowers, have excellent air filtration and have tried to eat only organic produce, avoiding glyphosate-sprayed crops as well.
My feelings about exercise have shifted as well. Since my genetic makeup doesn’t detoxify in an optimal way, finding ways to sweat are critical for my longevity. I use a sauna at home but fell in love with hot yoga. I also walk, hike, bike and dance. From belly dance to 5Rhythms dance, I’ve had so many opportunities to move my body in a way that feels truly joyful. Paddle boarding also brings me so much delight. Making movement play for me has been the key to avoiding the drudgery I previously associated with exercise.
The biggest shift was certainly an emotional one. I knew that I’d spent most of my life trying not to feel hard emotions. I was not in touch with what my body felt. Learning how to pause when a strong emotion comes up and feel where in my body that emotion hits has truly helped me reconnect with myself. EMDR and craniosacral therapy have been incredibly helpful tools on this journey, but it wasn’t until I experienced a week-long meditation retreat that I found the key in stillness. My fast pace was suddenly replaced with a practice that slowed me down—and I didn’t hate it. In fact, I looked forward to it.
Asking for help is hard. I still struggle with it. If you’ve lived through trauma, the tendency is to do it all yourself, and our society rewards that. Look at her doing it all. But the truth is, we do best in community— and my radical shift could not have been possible without the incredible support of my husband, daughter, family, friends and my beyond-amazing team at work. So many people stepped in when I simply could not. I stepped back from design. I hired managers in my business and moved to doing the client work that I love so dearly. It gave me the time I needed to heal, exercise and sit with the things that were hard. Three years later, I’m a very different person. A year after my cryoablation, a small spot was found in another area of
my breast, right next to a mammogram marker that had migrated. At that point, I realized that I could not afford to continue to pay out of pocket for cryoablation.
A brief metastatic breast cancer scare led to ovary removal first and, a few months later, I had a bilateral mastectomy to an aesthetic flat closure. I worked with a terrific surgical team from Lehigh Valley Health Network, who fully supported my decision. I knew that implants were not going to be a good fit for me. I didn’t want to deal with the risks or potential illness that come along with them—or the fact that I would need the implants swapped out every 10 years. The other option, creating a breast mound from my own tissue (DIEP reconstruction), would have involved multiple surgeries and losing some of my back muscle.
I was fortunate enough to be introduced to a Facebook group called Fierce, Flat, Forward and saw so many women in that group, proud to be “flatties” and living their very best lives. So now I too am flat—and living enthusiastically with no evidence of disease.
More importantly, I’ve come to know this new body in ways that continue to surprise me as I grow and heal. I prioritize my joy and health every day. Cancer has truly been a gift for me—the wake-up call I needed to shift into the person I am becoming each bonus day I am gifted.
Cancer is not linear. You don’t just get to have a mastectomy and move on. There is ongoing testing, coming to terms with your new physique, medication for some and the ever-present fear that a simple twinge, cough or cold may mean the progression of disease. I’ve taken an integrative approach in my ongoing care, balancing my annual visits with my wonderful oncologist, Dr. Kinney at LVHN, and essential wisdom from my naturopathic care team, who closely follow my health with bimonthly bloodwork and blood tests that my oncology team does not offer.
But coming into my own and knowing my body, feeling a range of emotions again, taking the time to sit quietly and contemplate in guided meditations, moving in playful ways, finding community and being present, those aren’t just clichés for me. Yes, I may have a genetic blueprint of why I might
have ended up with cancer, but I’m making active changes in my life that impact my epigenetics, moving the needle in my health in incredible ways that continue to show up positively in my bloodwork.
Cancer cells exist in all of us, but are we able to support ourselves so that they don’t grow and proliferate? What is our terrain like? As women, are we caring for ourselves, or are we so depleted caring for everyone around us that we forget what it’s like to live in our bodies? To feel?
The cancer was part of me, my cells, my body. This is why I don’t resonate with the idea of “fighting” cancer. Three years later, I can look back and say I am grateful for it. My cancer sent me a clear message about what needed to change so that I could come closer to wholeness, to vibrant health and to prioritize what was truly important in my life.
Craniosacral work with Cheyenne cheyenneautumnwhitehorse.com
New Moon Cacao Ceremony with Mama Flowers mamaflowers.co
Radiant Healing Together radianthealingtogether.com
EMDR Therapy multiple practitioners Liber8 Program liber8.health
Hot Yoga Hut hotyogahut.com
Belly Dance tahya.com
5Rhythms Dance 5rhythms.com
Dr. Joe Dispenza Retreats and Meditation drjoedispenza.com
Nutrition Genome nutritiongenome.com Well of Life Center welloflifecenter.com
Options Naturopathic Virtual Visits optionsnaturopathic.com
Laser & Acupuncture nu-house.com
The Metabolic Approach to Cancer
Nasha Winters & Jess Higgins Kelley Radical Remission Kelly Turner Fast Like A Girl Dr. Mindy Pelz
Radiant Healing Together Fierce, Flat, Forward Breast Cancer Integrative Healing {Integrative Tribe}
BY MARY NOLAN PHOTOGRAPHY BY ALISON CONKLIN
Mary Nolan is a professional chef and salad enthusiast. She resides in Allentown with her three hungry kids and even hungrier husband. Follow along on Instagram at @chefmarynolan!
Growing up in the Midwest, the salad bar was an indelible highlight of going out to dinner at the local supper club. You would dish up your own iceberg mix from a giant frosted bowl sitting on a bed of ice like a crown on a royal cushion. I would drizzle as much French and blue cheese dressings (“FrenchRoquefort” as we called it) as my salad could handle before dotting it with seasoned croutons, under-ripe cherry tomatoes and a sprinkle of stale sunflower seeds. Even then, I was looking to create flavor and textural harmony in my salad. So, when tasked with finding my favorite salads around the Valley, I looked for those hallmarks of flavor and texture. These leave me feeling satisfied and no longer yearning for the salad bars of yesteryear—and those clumsy sneeze guards in the past.
ZAHRA
Bright flecks of sumac splatter the lemony-garlic dressing that cloaks the leaves of romaine in this colorful dish. Toasted pita and cabbage add crunch, while feta, cucumber and tomato round out the perfection. There are many different add-ons that you can order, but “Pittsburgh style”—topped with French fries and tahini—adds richness to this bracing salad. If you can’t make it to Zahra by day, check out the sister restaurant, Aladdin, for the same satisfying flavors on their dinner menu.
27 N. 7th St. Suite 140 Bay 6, Allentown 610.508.9100 | zahra_allentown
If a dish could embody a vibe, this salad would be the PA House. Ruby pomegranate arils mix with Bosc pear, creamy avocado, tender lettuces, goat cheese, pistachios and balsamic vinaigrette. Make it a meal and add the grilled chicken and beautifully charred bread. Order up a spritz and enjoy the hip atmosphere and great people-watching.
662 Front St., Hellertown | 484.851.6662
thepahouse.com
Salads don’t necessarily come to mind when people think of going for Mexican food, but the lineup at Torre shouldn’t be overlooked. The Ensalada de la Casa with juicy corn kernels, crispy tortilla strips and pepitas, dressed in a zingy honey-lime vinaigrette, is the perfect accompaniment to cheesy enchiladas. And at lunchtime, I love the “pick two” option, since I tend to waver about my final decision when it’s time to order. Best of both worlds? Yes, please, I’ll take that.
2960 Center Valley Pkwy., Center Valley 610.841.9399 | torrerestaurant.com
Like most of Chef Lee Chizmar’s dishes, mushrooms don’t just take a backseat in the flavor profile of this umami-packed salad, they are part of the main event. He uses some of my favorite Asian flavors like soy, toasted peanuts and cilantro to highlight the spicy flank steak and cooling cucumber. Add noodles to this salad to make it a meal or have it as an opener to whet your appetite for a variety of tempting ramen bowls.
512 E. 3 rd St., Bethlehem
610.900.4888 | misterleesnoodles.com
Bits of juicy mango and salty prosciutto tango with creamy goat cheese to make the ultimate sweet and salty bite. Plump strawberries and a generous amount of walnuts, along with honey balsamic dressing and optional additions of chicken and avocado, leave you reenergized. A selection of smoothies and juices add to the healthy menu and you can perch on an indoor swing to enjoy your meal (really!).
1800 Sullivan Trl. Suite 330, Easton | 610.438.4112 325 Northampton St., Easton | 484.541.5309 greenvidacompany.com
The vintage charm of Jumbars is undeniably endearing. Oldies play on the radio while people converse like old friends over iced tea in cut-glass tumblers. Their menu includes lots of enticing options, but I favor the blackened salmon salad. The juicy salmon, grilled red onions and golden potatoes drizzled with herb buttermilk dressing make for a deeply satisfying lunch. Order the baguette with garlic oil and cheese, which is sort of like having two warm giant croutons on the side. Sit back and enjoy, feeling as if you’ve been transported to a simpler time. 1342 Chelsea Ave., Bethlehem 610.866.1660 | jumbars.com
A friend (his nickname is Candy Andy) showed up at my house with a “candy salad” and it was a hit with kids and adults alike. I like to mix fruity things like Skittles and Nerds Gummy Clusters and keep chocolate things (think Kit Kat bites, mini Reese’s cups) separate.
The La Scala chopped salad is famous for a good reason. It’s basically like the trendy IG chopped sandwiches but minus the bread. A little bit of everything in one bite—no cutting required.
These hard-to-eat lettuce mountains aren’t just for the country club anymore. The concept certainly isn’t new, but now restaurants frequently make them easier to consume by chopping the signature iceberg so that the dressing and topping don’t just grace the top layer.
Limon, like its namesake, gives a fat and juicy lemon wedge with almost all of the menu items. They also garnish many of the dishes with a little bit of herby-salad goodness, which makes it my kind of place. They offer a variety of entréesize salads, too. My favorite is the Mediterranean salad, which crunches with chopped romaine, pickled cabbage, cucumbers, onions, tomatoes, bell pepper, carrots, olives and crumbled feta. Add a pile of crisp gyro meat and a side of pita and feel all the feels.
1111 Main St., Hellertown | 484.851.3269 limonkebaphouse.com
The Marblehead Chowder House transports me to a seafood restaurant “down the shore.” A large menu boasts fried oysters, lobster tails, crab cakes, clams casino—just to name a few—but I’m partial to the understated chopped salad. I enjoy the crisp celery and apple as a counterpoint to the blue cheese and green goddess dressing. Dried cranberries and green onions are a welcomed addition, and a skewer of grilled shrimp assures me that I’m in fact at a seafood restaurant. Add a crock of chowder or bisque and you’ll feel good about your decision to avoid the Garden State Parkway.
4101 William Penn Hwy., Easton | 610.258.4301 marbleheadchowderhousepa.com
Your typical Caesar salad this is not: Soy-pickled mushrooms dance with Royer Mountain cheese (a cellar-aged Alpine style that is similar to a Comté or Gruyère) atop a mound of Little Gem lettuce. The greens are a key element—the crunchy furls (think a durable mini romaine) are tailor-made to hold up to the creaminess of the dressing. Sourdough garlic breadcrumbs are a brilliant departure from typical croutons. And a soft-boiled egg makes it a robust first course.
1740 Seidersville Rd., Bethlehem 610.868.6505 | boleterestaurant.com
Some people really, really love beets. I am not one of those people. I like beets, but oftentimes I find them to be too sweet in a salad given the other components. At Yianni’s, goat cheese is the perfect foil to the tender red and golden beets. Crunchy almonds and red onion synchronize with the oregano and olive oil dressing, creating one delectable bite after another.
3760 Old Philadelphia Pike, Bethlehem | 610.410.9300 yiannistaverna.com
Expected: Croutons
Unexpected: Funions Personal Fav: Nuts Crunch
Expected: Creamy Dressing
Unexpected: Tahini Drizzle
Personal Fav: Avocado Richness
Expected: Dried Cranberries
Unexpected: Sweet Potatoes
Personal Fav: Sliced Apple
Expected: Lemon Juice
Unexpected: Pickled Veg
Personal Fav: My Vinaigrette (Snag my recipe at lehighvalleystyle.com!)
You can find Jay’s Local Chef Anthony Pietrobon at his parents’ home for supper every Sunday. “It is a long-standing tradition with my family,” says Pietrobon. “My father was always in the kitchen when I was growing up. He is a wonderful cook, and now I look forward to having dinner with both of my parents and siblings every week.” Pietrobon says there is just something so special about having all 15 family members sitting around the table, sharing great food and conversation. “The fact that I don’t have to cook also helps,” he laughs.
Pietrobon has been in the restaurant business for the
past 15 years. He worked the front and back of the house, spent time in the culinary sector of the healthcare industry and helped open a restaurant in Virginia. At Jay’s Local in Allentown, Pietrobon contributes to the café’s pop-up programs, which help local culinary entrepreneurs learn how to open their own restaurants. “While my expertise is more on the business development side, Anthony has been playing an integral part working with local foodbased startups to ensure they have an understanding of everything needed to operate a successful kitchen,” says
owner Lyell Scherline, noting that Pietrobon assists with everything from food costing to purchasing, to creating menus, to sourcing products, to conducting inventory. When he isn’t cooking at Jay’s Local or sharing Sunday supper with his family, Pietrobon makes pasta al limone e peperoncino quite often. “It is super easy and takes less than 30 minutes,” he says. “Pan-seared chicken thighs, cooked pasta of your choice, a little white wine to deglaze the pan, with some Calabrian chilis and lemon juice to brighten it up, and you’re all set.” It is one of his favorite go-to easy recipes.
Pietrobon admits his mind is always thinking and working on great pairings and new recipes. “We just started with our own gelato that we’re making in-house,” he says. “We have five flavors right now, and we’re trying to come up with a more unique, signature kind of flavor. So that’s when my mind starts thinking of flavor profiles that go together, and then it’s just a matter of how you can manipulate those tastes. Whenever my mind starts to wander, you can guarantee that is what I am always thinking about.”
2301 W. Liberty St., Allentown 610.351.3100 | jayslocal.com
4 boneless skinless chicken thighs
1 lb. spaghetti
1 lemon (zest and juice)
½ cup dry white wine
1 Tbsp. Calabrian chili paste (to taste based on heat level) or 2 tsp. crushed red pepper flakes
3 cloves minced garlic
Fresh grated Parmesan cheese to taste
½ bunch fresh parsley
4-6 quarts water
½ cup pasta water
CHEF ANTHONY’S RECOMMENDATIONS
Calabrian chili paste goes best with this dish, but crushed red pepper flakes are just as good.
Barilla and De Cecco are great pasta brands. Feel free to use whichever brand you prefer.
Verdicchio wine pairs well with this dish for cooking and drinking. Any dry white wine will do, such as pinot grigio and sauvignon blanc.
Shrimp, salmon, clams or any milder fish can be substituted for the chicken. Grilled proteins also go well.
Preheat oven to 350 degrees.
Boil 4-6 quarts of water in a large pot.
Season chicken with salt on both sides and sear in a sauté pan over medium heat until golden brown on both sides.
Remove pan and finish in oven until internal temperature reaches 165 degrees.
Cook pasta for 2–3 minutes less than cooking instructions on box.
Reserve ½ cup pasta water before draining.
Add white wine and lemon juice to deglaze sauté pan.
Add chili paste and garlic and stir to combine.
Add ½ cup pasta water to pan.
Add pasta to pan and allow sauce to thicken and finish cooking the pasta.
Finish with fresh grated Parmesan cheese, lemon zest and ½ bunch chopped parsley once sauce adheres to pasta.
Slice chicken and serve on top of plated pasta.
BY SUSAN GOTTSHALL | PHOTOGRAPHY BY ALISON CONKLIN
Any restaurant that goes through a half-wheel of Parmigiano-Reggiano—that’s 40 pounds of cheese—every two weeks is a restaurant worth returning to again and again in my dining guide. In the case of Easton’s Bar Torino, that’s exactly what owner Marc Devlin intended.
“A nice neighborhood restaurant,” is what he set out to create, he says, and this wine-bar-concept eatery hits that mark in spades. Its approachable, quality fare and unique, name-dropping beer, wine and cocktails at affordable prices mean frequent visits with friends and family won’t require a constitutional amendment to balance a budget.
Bar Torino opened in May about a block and a half from the city’s Centre Square in the first floor of the five-floor Seville Apartments building. The spare contemporary décor feels especially appropriate— like a blank canvas onto which the energy of conversation and conviviality will paint the color of life.
The clean lines of the Pennsylvania ash wood bar back, ash wood tables with black chairs and the stained, polished concrete floor set an industrial-style, minimalistic tone. Brilliant color punctuates neutral walls in a few bold, modern Bar Torino posters. In the center, a pizza oven— surrounded by a terra-cotta bar that invites watching the pie-making action—hints at one of the restaurant’s specialties. Sidewalk tables invite al fresco dining, underlining the urbane urban vibe.
Minimalism follows in the menu, which features less than two dozen selections. Based on small plates, charcuterie and artisan pizza, the contemporary
cuisine with a twist shows European influence. It’s perfect “gathering place” fare. Who says “no” to spending an evening with friends gathered around a pizza?
Chef consultant Lisandro Pucciariello, from Argentina, comes to Bar Torino with broad experience in different cuisines. After growing up eating a lot of Spanish dishes made by his grandmother, he worked at Jean-Georges in New York City and a Four Seasons restaurant and Peruvian-Japanese restaurant, both in Europe.
Quality of ingredients is “paramount to who we are,” says Devlin. That’s obvious from Bar Torino’s use of the preeminent Italian Parmesan cheese, Parmigiano-Reggiano. The pizza, too—made with the best flour and tomatoes available, says Devlin—proves the restaurant’s commitment to quality ingredients.
Pucciariello and Devlin spent a lot of time developing the pizza crust, finally discovering the sweet spot for fermenting the dough at 48–72 hours. After much research, Devlin settled on the Italian Pavesi hearth from Modena, Italy, that sits at the restaurant’s center.
The gas-fired oven with its rotating deck reaches 625 degrees Fahrenheit.
White pizza features porcini powder, oyster mushrooms, tender hon shimeji mushrooms and ricotta on a super-crispy crust. It’s earthy, smoky flavor notes overflow with umami. Fresh mozzarella adds lovely creaminess to arugula pizza and its fresh marinara sauce. The arugula’s texture is lovely contrast in this pie, topped with Parmigiano-Reggiano and finished with olive oil. Must-try pies on future visits include the Veg (fresh tomato, broccoli rabe,
avocado and basil) and Potato (ricotta, Yukon Gold potatoes, truffled mortadella and rosemary). Also on the list is Bushwick pizza—fresh tomato, mozzarella, speck, jalapeño, hot honey and basil—developed in homage to Roberta’s, the famous Bushwick, Brooklyn pizzeria.
Small plates are every bit as worthy as pizza for noshing with a gathering of friends. Bar Torino’s asparagus is a great way to get a delectable daily dose of antioxidants.
The al dente spears, served in citrus cream sauce and topped with shaved purple asparagus vinaigrette, tart pickled shallots and chives, are a delight. A final touch of frizzled shallots adds crispiness galore.
Sun-dried tomato tartare is a meal unto itself. Long pieces of rich, dense, housemade focaccia feature a savory tartare of sun-dried tomatoes—made with black olives, truffle oil, Dijon mustard and egg yolk. Stracciatella, a combination
of fresh cream and mozzarella shreds, brings creamy neutral balance to the tartare’s complexity.
Catalonia Spain’s romesco sauce serves as a robust flavor base for a pair of Yukon Gold potato croquettes with Manchego cheese and cilantro aioli. Smoky flavor notes from paper-thin slices of speck on top are a perfect flavor foil.
Pork Milanese is a revelation. A pork chop pounded, and pounded again— so thin you could probably see through it if it weren’t coated in panko—then pan fried in guanciale fat is über-crispy, yet tender inside. Fennel salad on top is a stunner: crunchy with fresh dill, mint and capers; its textural counterpoint to the pork is brilliant. A side of chimichurri adds a bounty of complex taste.
A dish of meatballs, neighborly comfort fare, for sure, makes an especially appropriate menu staple for Bar Torino. The mix of 60 percent pork shoulder and 40 percent beef with sourdough bread yields moist and tender, meaty balls with funky flavor notes from sharp provolone cheese. Served in from-scratch marinara, these meatballs “have a following,”
Devlin says, and I understand why. I would follow these meatballs anywhere.
As a wine-bar-concept restaurant, wine is, of course, an important part of Bar Torino’s modus operandi. In fact, the restaurant’s name comes from Devlin’s favorite wine region in Italy: Turin, the capital of Piedmont, known as Torino by those who live there.
The restaurant serves wines from smaller-production boutique wineries, wines from around the world that you can’t grab off the shelf at a Pennsylvania state store. Ninety percent are organic or biodynamic, and the wines change every six weeks or so. Devlin, who’s been in the wine business for three decades, says he is “pushing [wine drinkers] out of their comfort zones.”
Boutique beer is available as well. Four taps featuring beer from breweries in the U.S. northeastern states change weekly; one tap is always dedicated to a Vermont brewery. Devlin says when a tap featured Vermont’s Hill Farmstead Brewery beer, a customer drove two hours to taste it, after seeing an Instagram post about the restaurant serving it.
House-made cocktails, and classics, feature boutique alcohols, says bar manager James Coleman. Attention to the details of quality ingredients is evident in the bar program, for example, in the use of freshly squeezed juices and Maldon salt on the rims of margaritas.
A refreshing Bar Torino prosecco spritzer—with gentian amaro, fresh lemon juice, house-made honey syrup and club soda—sparkles like a ruby in a garden with its fresh thyme and mint garnishes. Fernet-Branca and Cynar with fresh-squeezed lemon juice, Angostura bitters and Tempranillo make up Johnny the Baptist, but it’s the touch of Coleman’s Coca-Cola reduction and its deep syrupy sweetness that brings a flavor layer of mystery to this drink.
The classic New York Sour— with bourbon, egg white, fresh lemon juice and house-made simple syrup—becomes a study in color with its layer of Montepulciano floating between the lemon-colored base and a thin layer of froth on top.
A great addition to any neighborhood, Bar Torino’s bottle shop sells bottles of beer and wine to go, and Devlin plans to add wine education events and wine dinners to the restaurant’s offerings.
There’s something especially inviting about a neighborhood bar, a gathering place “where everybody knows your name, and they’re always glad you came,” as Gary Portnoy sang in the theme song of the late 1980s sitcom Cheers. That’s the vibe I felt at Bar Torino. Add in the good food and the unique and interesting wine, beer and cocktails, and that’s why customers are visiting the restaurant two to three times a week. As Devlin says: “Everyone leaves happy and that makes me feel good.” As well it should.
56 N. 3 rd St., Easton
610.438.4460 | bar-torino.com
Tues.–Thurs.: 4:30–9:30 p.m.
Fri. & Sat.: 4:30 p.m.–midnight (pizza until 11 p.m.)
Sun.: 1–8 p.m.
Cost: Small plates: $10–$14
Pizza: $18–$22
Parking: On street; oneminute walk from N. 4th
Street parking garage
Reservations: Accepted only for groups of six or more
Pizza! Any and all. But start with the arugula pizza, and get veggies with your carbs. The meatballs. Do. Not. Miss. The. Meatballs. You’ll follow them anywhere, too. New York Sour: the balance of rich bourbon and tangy citrus is perfect.
BY KRISTEN WAGNER PHOTOGRAPHY BY MATTHEW CANNON
Tag @lvstylemag when you do!
Less than a year ago, George Awad went to Thailand seeking personal growth and new experiences. While there, he immersed himself in the local culture, attending several cooking schools, learning Muay Thai and yoga, but one of the most magical discoveries, he says, was a street dessert called mango sticky rice. “Initially, I underestimated it, thinking, ‘It’s just rice.’ However, from the first bite, I was transported to another world by its delightful flavors,” says Awad. “This profound experience inspired me to bring this unique taste back to the Lehigh Valley and share it with others.”
Upon his return home, Awad struggled to find the same authentic taste and vibrant street food atmosphere. “It was either always sold out or lacked the magic of the Asian street food experience,” he explains. “If I couldn’t find it then I had to create it myself.” Lehigh Valley LaunchBox referred Awad to Jay’s Local’s pop-up program, which allowed him to test different products and refine his original mango sticky rice while learning the intricacies of the food industry.
Now, locals can enjoy Awad’s vegan and gluten-free mango sticky rice at pop-ups, farmers markets, events and festivals across the Valley. “Our mango sticky rice stands out due to the authentic Thai ingredients and techniques we use,” says Awad, noting that Aroi Mango creates their signature Thai coconut sauce with imported concentrated coconut milk and coconut sugar directly from Thailand. They provide a side of coconut sauce for people to drizzle over the mango and rice, giving customers some control over their treat’s sweetness. “The flavors are a perfect harmony of sweet, creamy and earthy. The sticky rice has a rich coconut flavor with a hint of saltiness, which complements the natural sweetness and slight tang of the fresh, ripe mango slices,” says Awad. But it’s the toasted mung beans topping that Awad says really transforms the dish and brings a Chinese fusion twist to the dessert: “The toasted mung beans add a delightful crunch, rounding out the dish with a unique texture.” He recommends enjoying your mango sticky rice with a jasmine tea latte.
Find Aroi Mango at the farmers markets in Bethlehem and Saucon Valley this fall season as well as at Lehigh Valley VegStock. Follow @aroi.mango on Instagram to keep up with their pop-up schedule. Locals can also keep Aroi Mango in mind for their catering needs!
484.282.0607 | aroi.mango
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