Industry Rules Magazine (#28) by Industry Rules Magazine

ISSUE #28

October 2017

Breast Cancer Awareness INDUSTRY STANDOUTS: B.B. King Blues Club & Grill ARTISTIX Taylor Edwards Meelah

Recipe for Success $4.99 USD 10

FOCUS: Culinary Industry

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ISSUE 16

This is Industry Rules Magazineâ&#x20AC;&#x2122;s twenty-eighth publication. In this issue, we are focusing on the culinary industry. We have continued to take the brand further. The Industry Rules team have done a tremendous job providing you with thought provoking content that covers various industries. For this month, we are also focusing on people who are thriving in their respective industries. The issue features Celebrity Chef Wenford P. Simpson (Cover), B.B. King Blues Club & Grill, ARTISTIX, Meelah, Taylor Edwards, CORE Organics and more. Thanks for your support and continue to stay connected with Industry Rules Magazine. Editor-in-Chief

Third Quarter: Past Issues

July

August

September

#MOOD

CreedBoutique.com

STAFF

Editor-in-Chief Starling Sanders Director of Business & Talent Relations Yaya Rey Director of Graphics Matt Weinberg Senior Writers Andrew Rosario Makeda Hannah Clement SadĂ¨ A. Spence Writers Earnest Harris MJ Pedone Ivy Abiona Woody Stone Briana Williams David McCombs Stephanie Gergeres ArtFormss Darcel Laurie Photographers Courtney Mitchell Simone Hamilton Dean Jones IR Innovations Damon Saulters

Director of Operations

Shaeina Bailey Event Director

E S NAV I .C OM @E S NAV I PAGE

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SPORTS

Written by ArtFormss

The morning starts off with a cool breeze and the leaves are beginning to fall. Yes, autumn is here. This is also the marker to let you know that the Major League Baseball postseason is right around the corner. For this issue, Industry Rules gives its thoughts on the four teams that have a legitimate chance to win the World Series. Cleveland Indians

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The Cleveland Indians has the most wins in Major League Baseball. They already won the division, which is most important. Winning you’re division gives you a great start towards competing for the World Series. Jose Ramirez and Edwin Encarnacion both lead the team in all offensive statistics. The pitching is stellar with three pitchers (Corey Kluber, Carlos Carrasco, Trevor Bauer) near 20 wins. Cody Allen’s save total indicates

that the team does not blow leads in the later innings of the game. They have a solid roster and a winning mentality. They will be a force to be reckoned with in the playoffs. Houston Astros Hurricane Harvey hit the city of Houston hard. The Astros are hoping to give the city something to cheer about in the playoffs. They clinched the division with a doubledigit lead over instate rival Texas Rangers. As far as offense, the team has almost 1,500 hits with over 220 homeruns. That’s great offense that they are counting on to make a deep postseason push.

Washington Nationals The Nationals sit atop of the National League East with a 20 game lead over its next opponent within the division. They are playoff bound by already clinching the division. Lead by coach Dusty Baker, this team is loaded with talent. Matt Albers is a solid reliever pitcher while Sean Doolittle has been consistent. Ryan Zimmerman leads the team in homeruns with 34 and over 100 Runs Batted In (RBI). The team collectively has over 200 homeruns and over 700 RBI’s. Solid pitching and good offense is always a recipe for championship. New York Yankees The Yankees are a perennial playoff team.

It’s propensity of winning and rich championship history makes this team a top contender annually. This year’s team has a good roster to compete as well. Aaron Judge (RF) has nearly 50 homeruns, over a 100 RBI’s and nearly double digits in stolen bases. He is surrounded by solid pitching as well. Three pitchers have double digit wins (Luis Severino, CC Sabathia, Masahiro Tanaka). Aroldis Chapman has 20 saves on the season. Again, solid pitching with offense will always put you in a position to win. All the teams selected have the same formula for success, which is good pitching and great players on offense. Look for all these teams to make a deep run in the postseason

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SOCIAL MATTERS

The Fight To Beat

Breast Cancer Is Not Without

Controversy

Written by Earnest Harris

Breast Cancer Awareness Month is upon us again and expect to see the familiar pink ribbons and pink everything else that have become the very recognizable symbol of this very important cause. I’ve always thought the biggest proof of the overwhelming success of this awareness campaign is seeing the NFL and its macho players awash in pink highlights during the month of October. Any time you can get these guys sporting pink gloves, sneakers and towels you have really become iconic. Of course all the pink is just symbolism to bring more attention to a very big health issue for women. By getting those pink ribbons and pink highlights everywhere the hope is that more women will be reminded to get screened and that more money will be funneled into breast cancer research and treatment. It is of course a very

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important cause. But not one that is without some controversy and political infighting. Within the Cancer awareness community and the health care community in general there are those who believe breast cancer is getting way too much attention and their success is hurting other equally important causes. According to NBC News, breast cancer is the Queen of all charities. The top four breast cancer charities take in a combined annual revenue of roughly $256 million according to their tax returns. And the National Cancer Institute (NCI) devoted $572.4 million researching breast cancer according to recent numbers.

Compare that to these numbers NBC News reported: “By way of comparison, in in the same period the NCI spent $226.9 million studying lung cancer, the leading cancer killer in the U.S., and $73.3 million studying pancreatic cancer, which kills nearly as many patients as breast cancer, usually within a year of diagnosis. Cardiovascular disease, the biggest killer of both men and women, received $381 million.” So there is definitely a downside to such overwhelming success for the pink campaign tied to breast cancer awareness. People are paying attention to this issue at the expense of other causes. But it is hard to fault the breast cancer awareness and research advocates for being successful in their efforts. And as many breast cancer awareness supporters point out until breast cancer is eliminated it would be irresponsible on their part to slow down their efforts. More people are definitely aware and more women are indeed getting checked out leading to more cases of early detection and presumably more lives saved. But the problem is even with that and the ubiquitousness of the pink ribbons, gloves, shirts, teddy bears and all that, we seem no closer to an outright defeat of breast cancer.

agree it is likely a combination of new drugs, especially estrogen blockers like tamoxifen, and early detection. Since breast cancer, like many cancers, is really a constellation of different processes, there is not likely to be any such thing as a cure.” While that may be the case unfortunately that doesn’t mean we shouldn’t keep pushing awareness and research. Of course I wish funding and research weren’t a competitive business, with money going to and being spent on one in essence taking money or resources from another. All I know is that cancer is a tough enemy and I can’t help but believe that if we can win on one front, in this case with breast cancer, then those results will lead to breakthroughs in other cancers. So wear that pink and donate that money. If you can do more for other causes too please do. But just do something.

Yet some argue we shouldn’t be focused on elimination of the disease since that is not likely. As pointed out in the NBC News report: “Making a correlation between the amount of money spent and medical advances made is virtually impossible, especially for cancer, experts say. The rate of breast cancer incidence has been rising over the decades, probably due to better detection, and the rate of breast cancer death has been slowly dropping. There is often great dispute about why, but most scientists

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WATCH NOW

Ulysse Nardin

especially considering the fact that it hearkens back to the classic Nardin dichotomy of complex, yet simple and progressive, and traditional naval-themed timepieces. Let’s take a look at the details of this stunning piece:

MarineTour billon Details

Written by David McCombs

Dial: The breathtaking enamel dial,hand fired at over 600 degrees by Donzé Cadrans (acquired by Nardin in 2012), is 100% grand feu enamel, and sure to tickle even the most hard-to-please collectors. Caliber UN-128 Flying Tourbillon: Ulysse Nardin’s proprietary silicon spring and escapement technology seemingly burst forth from the innards of this piece with the elegance and beauty of a precision ballet. We were floored to see the Caliber UN-128 actually certified by the C.O.S.C, which almost never certifies tourbillons, for either inaccuracy of lack of submission, but the fact remains that Ulysse Nardin was able to accomplish such a feat speaks more than volumes.

Ulysse Nardin has once again released a piece causing quite a stir. No stranger to the Marine concept (the namesake Mr. Nardin designed Marine chronometers, after all, in the late 1800’s), the aesthetic has permeated Nardin’s designs for many years (since 1996 for this series, to be exact). Pairing that with the the kind of decadent status a tourbillon evokes in a sleek, gorgeous piece was too much for some people.

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Scour the internet comment sections on various timepiece-centric sites and you’ll discover the Marine Tourbillon to be one of the most frequently-mentioned pieces. Not

just for its stunning, classic look, but for the intricate tourbillon that polarizes timepiece enthusiasts so easily. While still a large amount of money, netting a precision Swiss piece like this, with a tourbillon at it’s six o’clock position that rivals many six digit timepieces, would be akin to finding a brand new Rolls Royce for a similar amount. Although 28K may get you close to owning an Audemars, the fact that this piece includes a tourbillon jettisons it past the other pieces in its price range. This piece definitely fits snugly within the stable of Ulysses Nardin Marine watches,

Reserve Power Indicator: aligned with it’s southern counterpart, the tourbillon at the six o’clock position, the reserve power indicator at the 12 o’clock position completes the eye’s journey when one first beholds this piece. We find the placement both tasteful and aesthetically relevant. Back: If you have any doubt your piece is authentic, Nardin assuages those fears

with their patented “Ulysse Nardin Blue” visible on the rotor and screws through the impeccable sapphire crystal case back, which houses the other tell-tale Nardin calling card: three anchors on the shape and decoration of the rotor. Warranty: This piece comes with a great warranty program, accessible to any purchaser simply by registering the piece on the Nardin website. The warranty on the movement is five years, while the components are protected by a ten-year warranty. That’s incredible value for the price. Technical Specs Case: 43 mm, stainless steel, screw-down rubber-coated security crown with crown guards; officially C.O.S.C. certified Dial: grand feu (high-fire oven) enamel by Donzé Cadrans Movement: automatic Caliber UN-128 with flying one-minute tourbillon and silicon spring and escapement technology; 60-hour power reserve Functions: hours, minutes, seconds; power reserve indication Price: $28,000 Our Final Word We believe the Ulysse Nardin Marine Tourbillon to be one of the most luxurious, functional, and aesthetically solid pieces on the market, especially for its price point. Many pieces with similar hand-tooled tourbillons go for at least double the price, and for what? They lack the name brand, the pedigree, and the functionality of this watch. More clunky designs and tacky retro-future rehashes are sure to be left to the fashionable wayside by other, more affordable pieces. When it comes to the total package of functionality, precision, and price, it is going to be hard to surpass the Ulysse Nardin Marine Tourbillon.

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MODEL

Taylor Edwards

Modeling

MOM Written by ArtFormss

AF: Why and how long have you been modeling? TE: I started modeling about 5 years ago and kept with it simply because I love it. Modeling has been good to me on so many levels; introducing me to friends and contacts, providing travel opportunities and creative outlets. But most of all I get to play dress up! Growing up with all brothers, my house was filled with wrestling matches. I spent the first 18 years of my life in a pair of sneakers and soccer cleats. I treasured the summers when I could visit my cousins Julie, Lexi, and Beth in Myrtle Beach. We played with our grandmothers’ makeup and dress up for “photoshoots”. Who would have thought then, that those fond memories would have had such a large impact on my life.

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AF: What’s your favorite movie?

TE: I grew up on the east coast. Moving back has been adjustment, but being closer to friends and family is something I have wanted for sometime now.

AF: What advice would you give to a girl who is interested in becoming a model who doesn’t fit the cliché model standard?

AF: What’s best and worst experience you had while photo shooting?

meshes well with her energetic personality and vision. Industry Rules sat down with the 5’10” beauty to discuss a myriad of things from juggling her time between photo shoots to dropping the kids off to soccer practice.

TE: As a shy, new face model I knew nothing about the industry. I had no clue where to begin. The Idea of having to put myself out there to network with total strangers terrified me. But once I force myself to step past that hurdle, the doors seemed to open for me. This has lead to new friends and opportunities. Modeling has helped to lure me out of my turtle shell.

TE: OOOHHH! That’s a tough one. I’d have to say it’s a toss-up between Princess Bride and Breakfast at Tiffany’s.

TE: I have several. I make one hell of a chili, a mean quiche and homemade chicken dumpling soup that will make your mouth water.

She recently moved from Seattle to the east coast to focus more on her career. After relocating, Taylor signed with MSA Models, a modeling agency based in New York and Los Angeles. She stated it was important to find a new agency that

AE: As a plus size model, what were some of the major hurdles you had to overcome?

AF: You recently moved from the west coast to the east coast. How has that transition been?

AF: What is your favorite meal you like to prepare?

Balancing her career as a plus size model and a soccer mom, Taylor Edwards is making the most with her time. With a degree in Psychology, she is a positive advocate and encouragement for mothers with aspirations of pursuing modeling.

TE: Yes, sometimes it proves to be more difficult to balance, but ultimately I try to make adequate time for both. Proper time management is key.

TE: I have had the opportunity to meet many creative and talented minds, and been lucky enough to call several of them my friends. However, not everyone you meet along the way can be thought of in such a light. In this industry, it’s extremely important to not only do your research but above all follow your instincts. AF: As a mom, how are you able to juggle your personal life with your career, specifically with traveling?

TE: Don’t worry about the cliché! The clichés that we have today are mind numbing, unrealistic, soul devouring and self-loathing propaganda. Be true to you. If modeling is your passion, then pursue it. There are all different types of models, runway, fashion, editorial, art, beauty, cosplay, just to name a few. Find your niche. If it doesn’t work out, take what you have learned and move forward. Maybe the pursuit of modeling exposes you to passions you didn’t even know you had. This is your life, live it accordingly. AF: What’s your next project? TE: Continuing to create a presence on social media. You can follow me @CurveModelTaylorEdwards on Instagram for the latest in my career. Thank you.

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THE SPOTLIGHT

Music on

B.B. King Blues Club & Grill

the

Written by Ivy Abiona

In the heart of Times Square resides a gem fit for a king! The B.B. King Blues Club & Grill shares its moniker with the King of the Blues. Beginning with B.B. King, music pumps through every facet of the club – including its menus, décor, and personnel. Showcasing national and international talent, the B.B. King Blues Club & Grill offers noteworthy entertainment and hospitality. Inside the B.B. King Blues Club & Grill is a separate restaurant named Lucille’s Bar & Grill, which pays homage to the name of B.B. King’s guitar. Coupling as a performance club and restaurant the venue creates an atmosphere like no other! Since its launch on June 20, 2000, the B.B. King Blues Club & Grill has never hit a poor note. During the club’s Grand Opening Week, performing artists included Little Richard, the Fabulous Thunderbirds, Jean-Luc Ponty, and the majesty himself, B.B. King. However, it was not an overnight success. The Vice President of Operations, Tsion Bensusan, humbly shared, “It took a little time

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for us to get our name out there, and to let people know that there is a world class, live music venue in Times Square”. The B.B. King Blues Club & Grill should consider mission accomplished. Year in and year out the club attracts some of the leading names in the music industry. Although the B.B. King Blues Club & Grill is named after the late Blues legend and received much of its charisma from B.B. King, the club has additional roots. In large part, the B.B. King Blues Club & Grill was influenced by the Blue Note Jazz Club — a renowned sister venue under the same ownership in New York City. The Blue Note Jazz Club, also known as the Blue Note, is where the ownership’s relationship with B.B. King began. Similar in concept, in which the Blue Note “brings in marquee talent into a small, intimate setting”, referring to B.B. King Blues Club & Grill, “Our goal was to bring larger talent into a smaller, intimate setting“,

explained Bensusan. Since its 2000 opening, many stars have graced the club. The venue has featured talents such as, Alicia Keys, ZZ Top, James Brown, Etta James, and Johnny Winter. Not only does the B.B. King Blues Club & Grill spotlight various musicians, it also opens its doors to other entertainment options. Last year the club hosted approximately 550 shows, all various in nature. Even though, the B.B King Blues Club & Grill would love to obtain those remarkable figures all within music, the club likes venturing out into other areas. Bensusan acknowledged, “We are very diversified. Our main goal is to focus on music, but we definitely like hosting various aspects such as comedy, boxing, and other private events”. Other attractions presented are Bhangra Bash Reloaded, Epic Rap Battles of History, and numerous comedy shows — including famous comedian Paul Mooney. In addition to the plethora of performances that B.B. King Blues Club & Grill features, the venue puts a premium on customer service. The club recognizes the value and magnitude of offering topnotch entertainment with great hospitality. “We’ve always put a lot of emphasis on customer hospitality and artist hospitality”, expressed Bensusan. The club does their best to give their clients a different experience, while “at the same time good food”, noted Bensusan. “[We] offer a full menu, full food and drink menu. And, to have a chef like our Chef Patrick, it’s a pleasure because he adds a lot more to the dining experience. He’s very engaging with guests”, added Bensusan. As B.B. King Blues Club & Grill heads into its 18th year it has proven itself to be one of the elite live-music venues enjoyed by all spectators. Without a doubt the King of the Blues is proud of the venue’s continued success, and the club’s loyalty to hosting many great performers and to the music industry. The B.B. King Blues Club & Grill is opened seven days a week, with various attractions offered throughout the week. Tickets can be purchased at the venue’s box office or through Ticketmaster. Visit http://www. bbkingblues.com/ for additional information.

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THE TALENT

MEET SONGBIRD

Meelah

former lead singer of the multiplatinum 90’s r&b group 702

Written by Darcel Laurie

We all remember Where My Girls At, from one of our favorite groups 702! Now one of the band members, is about to return with some more new music of her own. MEELAH, has graced our television screens and now we are anticipating her gracing our ear drums very soon. She wants fans to see the transition she has made in her life and to show us, this is only the beginning. Industry Rules Magazine was able to catch up with MEELAH and get all the tea on what’s new in her life. DL: Who inspires you musically? M: Musically I’m inspired by several different sounds. I’ve always loved the legends such as Anita Baker, Whitney Houston, and Chaka Khan. And I’ve always loved jazz so I’m inspired by artists like Ella Fitzgerald, Nancy Wilson, Billie Holiday, and of course Nina Simone. I could go on and on I listen to a little bit of everything. DL: What did you learn most about yourself being a part of the girl group 702? M: Being a part of 702 taught me that I was a strong team player who understood the importance of sisterhood. DL: When can we expect some new music? And what’s the type of sound your fans can expect from your new music?

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M: I’m currently in studio working on new music. I’m recording my first solo album which I’m excited about! Fans can expect classic Meelah, but evolved. Sonically I want to challenge myself, yet give the

people what they remember & love about my voice. But I want to deliver a plethora of sounds to introduce the listeners to who I’ve become musically, being that I listen to all types of music. DL: Your an Autism Advocate, how has your non profit P.R.O.U.D. impacted families? M: P.R.O.U.D is still fairly new to the non profit world so we’re learning and growing daily. This far we’ve held two benefit concerts and raised funds for our next awareness event. I think with my platform I’ve been able to use my voice to raise awareness and give other special needs parents and families courage to speak out or simply give or request support. I’m approached all the time via social media or in real life by people thanking me for using my platform and speaking on their behalf to raise awareness being that we don’t speak on it much in our community.

DL: What are some of the pros and cons being a part of reality television? M: A pro of being on reality television is being able to introduce and/or reintroduce myself to those who have supported me since 702 and also to an entirely new audience. It’s great exposure. The con is opening up your personal life to the public and having to deal with judgment and opinions. DL: If you could name this chapter of your life, what would it be called and why? M: Transition… because I’m evolving and transitioning into the Meelah I want my supporters to know. DL: What are some of your upcoming projects we can look forward to? M: U can look forward to my upcoming debut album in 2018 and definitely on your television screen again. I can’t speak on the project(s) yet, but I will be doing some type of television again soon. DL: How can people stay in touch with you? M: Follow me on all social media @itsmeelah and my website itsmeelah.com.

DL: What is some advice you would give to families who have a family member who struggles with Autism? M: All I could advise is to try to remain persistent with educating yourself and getting as much help/therapy as you can. But ultimately just continue to love them unconditionally and remember their our special babies for a reason. .

Photographer Nathan Pearcy

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BUSINESS

Welcome to the

Club Written by MJ Pedone

When it comes to hospitality, Christian Pascal, co-owner of the popular mid-town restaurant Hunt & Fish Club believes that the old classic New York aesthetic can be updated with a clubhouse feel that is welcoming and chic. Pascal has been a party promoter and food enthusiast in NYC for his entire career and speaking with him is like having a table at his restaurant. MJ: What is your favourite neighbourhood in New York? CP: As a born and bred native New Yorker, my favorite neighborhood is Manhattan.

MJ: How did you get involved in the music business?

MJ: What differentiates ARK restaurants in this competitive New York landscape?

CP: I have been writing music since I was ten years old and simply have a passion for it. Actually, since we’ve opened The Hunt and Fish Club, some great people within the music business would dine with us and I was able to develop some amazing relationships within the music business. Also, being in and around nightlife for a large portion of my life, I have been lucky enough to rub shoulders with some very accomplished people within the record business. I’m looking forward to continuing to grow and learn more from it.

MJ: Hunt & Fish Club – no dead stuffed animals on the wall what inspired the décor?

MJ: What is your favorite meal? CP: That’s like asking me what my favorite song is. But I’ll say I love Italian and Japanese food the best.

CP: I can definitely say with certainty that it is the innovation and experience amongst the founders. Michael Weinstein and my father, Vinny Pascal are pioneers in the modern day restaurant business. They have opened places in neighborhoods that were once desolate and created a vibrant atmosphere. They’ve paved the way for many new restaurateurs of today.

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alive today, where would he go?

CP: My partner Eytan Sugarman and I would always ask, if Frank Sinatra were

MJ: How do you manage your time in the 24/7 world of NYC night life? CP: Thank goodness for my iPhone because I can stay in touch and conduct

business from my phone. I’m very good with time management and only doing the things that will enhance my life both personal and professionally. MJ: What are your thoughts on the growth of fast casual dining in NYC and the casual atmosphere that millennial diners desire? CP: I believe that we live life at a very fast pace and headline only society today. Millennials need information in 2 seconds which probably means they need their meal in 2 seconds. Suits are done. Business casual is in. Everything is faster so it only makes sense that the future of the food business is...FAST CASUAL. MJ: What makes a great party beyond the basics? CP: In my opinion and I’m sure many of my friends would agree, what makes a party great is the mixture of people. When you have a room filled with the right people, there is nothing better so definitely make sure to know your crowd. MJ: Please tell our readers what special signature touches you add to take a party to the next level of success.

MJ: How has your father’s business experience influenced your business decisions? CP: I have learned many things from my father but through his business experience I have learned the art of building relationships, friendships, multi-tasking, being responsive and negotiating. MJ: What do you want our readers to know about you? CP: I would want our readers to know that I’m very transparent and I care very much about what I do. MJ: What would you tell your 8-year old self?

MJ: What do you do to relax?

CP: The two things that I would tell my 8-year old self would be don’t be surprised when things don’t go your way, and a lot of your friends will let you down.

CP: Please define the word relax as I have no idea what that is or even means. Ha! One day I’ll learn though.

MJ: Thank you Christian for taking the time to speak with me and I wish you continued success with your restaurant.

MJ: Who are your mentors?

CP: Thank you and you and your team are always welcome.

CP: Again, same answer. A mixture of the right people and free booze helps as well.

CP: In life, my mother and father. In music, my friend Tina Davis (Def Jam), my friend Ric Wake (Grammy award winning record producer) and my friend Jason Flom (Lava Records). In restaurants and events, Walter Rauscher (Tavern on The Green, 21, Russian Tea Room).

Hunt & Fish Club debuted in the heart of Midtown Manhattan late 2014 with a classic, yet contemporary menu of exceptionally prepared steaks and game as well as a unique selection of canapés, seafood offerings, an extensive wine list, steak sauces prepared table-side and specialty cocktails. To make a reservation: (212) 579-4949 http://www.hfcnyc.com/home

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IR EXCLUSIVE

Chef Wenfor d P. Simpson Written by Andrew Rosario

His sister challenged him after making a lunch for her that came out awful.

He accidentally spilled the wrong condiment in the cabbage he was preparing. Her laughing at him is what fueled Chef Wenford Patrick Simpson. Born in Jamaica with 2 other brothers, his mother had to work 2 jobs as a single parent. Simpson remembers moving often as his mom sought to find a place comfortable for his family. As he advanced in education, he was asked at Career Day what career he wanted to pursue. “Food and nutrition”, he replied. Square One restaurant took him in as an intern. “I felt like I was not learning enough,” he said. Tired of making the same pastries over and over again, he asked his teacher to find him another internship opportunity. He was accepted at Club Caribbean where he moved up from dishwasher to pastry chef and later line cook. Chef Simpson then applied to Sandals and became a full-time pastry chef.

Currently, he is the corporate chef at B.B. King Blues Club & Grill, Highline Ballroom (located in the heart of New York City) and the Howard Theatre in Washington, DC. He has cooked for many celebrities such as Snoop Dog, Cicely Tyson, Jamie Foxx, Phylicia Rashad, Angie Stone (he still has the pictures on his cell phone) and more. Industry Rules sat down with Chef Simpson to discuss the restaurant industry, his plans to open up his own culinary school in Jamaica as well a restaurant here in New York. AR- Talk About the first time you were in the kitchen? WPS - I was always in the kitchen trying to cook for my sister. I would make little mistakes. I was making cabbage and I accidentally spilled curry into the cabbage Continued on next page

Recipe for Success

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and turned it into curry cabbage. My sister laughed at me. From that time I said, I’m going to show you I can cook, I’m going to be a chef. AR - What are the most challenging aspects of cooking? WPS - I’m not even sure that I would say I find it challenging because of the fact that I’m so intrigued by it. My challenge comes from how to perfect a dish that I’m not familiar with. I want to execute it to the point where the client will enjoy it. I find myself doing it quite well. When I do an actual event, I’ll put a little twist to it. I’ll put a little Jamaican flavor, a little something that I use that they’re not familiar with so they still enjoy it. AR - How has the culinary arts changed over the years? WPS - When I first entered the culinary arts field, chefs were not so well identified and glorified as they are now. Now, you have Gordon Ramsey and others. In the past, there was not a particular chef you would idolize and say I want to be like this chef. Now, being a chef is becoming a staple to where people are saying, I want to be a chef. Back in the day, you never heard that as a career people wanted to capitalize on. Over time, the creativity of it has changed and there are a lot of avenues it can open for you. AR - Are there any chefs that you admire? WPS – I would say Gordon Ramsey. He always strives for excellence. I study him when he tries to get the best out of people. It also gets the best out of me. I listen to him when he speaks to other chefs and question them about their presentation.

“

Salmon, spinach and jasmine rice is one of my favorite meals to prepare.

I often agree because it’s about setting the right standard and better experience for the client. AR - With all of the delivery services offering ready-made meals, are people cooking at home anymore?

ground, you’re definitely setting yourself up for failure.

opening it around April of next year. It will have about 150 students.

AR - What is go to meal?

AR - What will be the name of your New York City restaurant?

WPS - Salmon, spinach and jasmine rice is one of my favorite meals to prepare. AR - If you could cook for any 3 people dead of alive, who would they be? WPS - Malcolm X, Bill Cosby and Barack Obama would be my choices. AR - What is the name of the culinary school you plan on opening in Jamaica?

WPS - Aquarium. I am a seafood lover and I love salt-water fish. The theme would mostly be seafood fusion. We would have a large 2,000-gallon salt-water tank in the middle of the dining room. The dining room will be built around the tank. You can follow Chef Simpson and the get latest news and updates on Instagram @ ChefWSimpson.

WPS - Simpsons Culinary Institute. I plan on

WPS - I doubt it. Unless you go to some rural area where the family bond is there when you come home. Where the wife is in the kitchen and the husband is there helping. Society is so gravitated to order in and food getting delivered. AR - What makes a successful restaurant? WPS - There’s a lot going into opening a estaurant. Your shelf life as to how long you’ll be in business and if it will be successful will be determined by your research before you decide open up a restaurant here. Certain questions have to be answered to get a better grasp of your particular client base. What time does this neighborhood die down? After 7pm, is there walking traffic? Is there parking? You think about your operating expense. You have to do your homework to decide if you’re going to be successful. If you don’t do diligence in your work before you actually break

Chef Wenford P. Simpson PAGE

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FASHION

ARTISTIX / Fashion

& Roll

Art, Soul, Rock

Written by Woody Stone

Sometimes you just don’t know what to wear. Last month Melania Trump left New York City to visit parts of Texas ravaged by Hurricane Harvey in a war zone chic outfit that was a fashion disaster. As varied as individual fashion tastes are, it is difficult to define a standard, but whether good fashion or bad, as United States Supreme Court Justice Potter Stewart said about hard-core pornography, “you know it when you see it”. A hodgepodge of high-end designer separates, matched with a pair of stilettos, didn’t pass the look test for good post-Hurricane Harvey fashion. Melania’s problem is she turned to 5th Avenue for her outfit, and made a “fashion question”, instead of being inspired by street wear like the clothing offered by ARTISTIX. Continued on next page

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MOON GRAND - LAUNCH

ARTISTIX is a new fashion house founded by artist Greg Polisseni. Greg has found passion in his artwork since childhood by creating original paintings, which serve as the inspiration for his fashion lines. ARTISTIX has become a way for him to express his art, design, and creativity not only on a canvas but on clothing as well. ARTISTIX’s clothing is fun, edgy and stylish. The men’s and women’s collections create a high-end casual vibe flawlessly and effortlessly. Andy Hilfiger is the brand’s Fashion Director and could have slipped Melania one of

IN MY KINGDOM, FROWNING WOULD BE UNIVERSALLY FROWNED UPON.

ARTISTIX’s army-inspired jumpsuits for the Hurricane Harvey tour – his company’s offices are in Trump Tower. ARTISTIX’s brand of contemporary and progressive street wear no longer seeks to create the hipster illusion of fashion apathy, or neglect. Indeed, ARTISTIX has adopted the care and lifestyle messaging of the original street wear creators, and now does what good fashion is supposed to do: define the moment, enhance the memories, and prepare you for anything.

The FlowRider® Double Wave Simulator. The Awe Spa. The Playroom kids club. Luxurious accommodations. And impeccable service. Let’s just say it’s very hard to be unhappy here. And to help you make the most of it, we’ll give you up to US $1,500 in Resort Credit toward spa treatments, tours and other amazing experiences. PLUS KIDS AND TEENS STAY FREE * Moon Palace Jamaica. Larger than life. Better than vacation. 1-800-635-1836 MoonPalace.com

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*Requires at least one paying adult to qualify. Must be 17 years old or younger at the time of travel in order to qualify. Additional terms and conditions apply.

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INDUSTRY CHANGES

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LIFESTYLE & CULTURE

HotelHugo SOHO New York

Written by Carly Drake

For many people, traveling can either be exciting or a bit anxiety-inducing. You get to experience a new place, but you may also miss the comforts of home. Traveling to a big city like New York can heighten those feelings. There is so much to see and do, and so much noise! If you are looking for a hotel that is in the heart of things, but still offers a warm and inviting place where you can feel at home, look no further than SoHo’s newest acquisition, Hotel Hugo. This new edition to the Hudson Square area seemingly has it all. As a boutique hotel, it is small, but brimming in luxury. The minute you walk past its secluded outdoor seating lounge and into the lobby, the seduction of your senses begins. The curved walls made of Italian walnut paneling gleam in the soft light of the

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chrome fixtures hanging from the ceiling. The exposed concrete and industrial look of the pipes find warmth in the highly polished Italian wood, the chocolate browns and the soft pastel blue of the décor. Large glass paneling behind the concierge desk and in the hotel’s restaurant showcase vibrant vertical garden walls while floor to ceiling gray travertine rounds out the earth tones of this ideally situated little oasis. Hotel Hugo’s designer, Beverly Hills-based architect Marcello Pozzi didn’t stop at providing a delightfully visual juxtaposition. A soft floral scent in the air greets you upon your arrival and gives one a sense of having walked into a blooming garden at the height of spring. It’s not overpowering or sickly sweet, but comforting.

The hotel’s restaurant Il Principe doesn’t disappoint either. The understated but elegant chocolate tones easily flow into the restaurant décor and are further enhanced by soft lighting and the sweeping Italian paneling. Sean Largotta of Crown Group Hospitality was in charge of continuing the flow of the restaurant to match the hotel’s design and both the indoor and outdoor seating blend with the hotel’s overall theme of understated elegance. The private dining room, capable of sitting up to 15, continues to delight with another vertical garden and the natural lighting only a skylight can provide. Former San Ambroeus and Casa Lever chef, Carlo Bigi presides over the restaurant’s locally sourced menu. The Executive chef customizes the menu with vegetables, seasonal ingredients, fresh seafood, and handmade pastas while the drink menu inspires with classic cocktails reinvented by an Italian Mediterranean flair. Once you’ve enjoyed the delights of the restaurant, your night doesn’t have to end. Boasting spectacular 360-degree views of the Hudson River and Manhattan skyline is the rooftop bar and lounge. The enclosed bar provides ample seating, colorful lighting, enchanting artwork, and floor to ceiling windows. A DJ is on hand most nights and the bar quickly becomes the place to be. Weather permitting; an additional space is also available upstairs. Entirely open, but with unobstructed views of the skyline, this extra space is not to be missed. Especially as the sun sets over the Hudson River,

casting the city in a spectacular wash of rose and purple. Hotel Hugo adds to its charm by being a short walk from Tribeca, the West Village, and SoHo. The many cultural experiences of these three neighborhoods and the shopping available will make leaving the area a hard feat. However, the 124 room Hotel Hugo will quickly feel like a second home on its quiet street. Each room comes with the highest standard of luxury amenities including custom made Italian furnishings, 300 thread count Egyptian cotton sheets and Côté Bastide Argan body care products. You won’t find a bad view of the skyline in any room, and the design of the top floor suites provide suitable accommodation to both the business and leisure traveler. Even if you bring your entire crew, space is abundant with the separate desk and vanity area that connects with an adjoining king room which also features impressively large closets. The hotel’s state of the art fitness center along with its expansive 500 square feet meeting room and event space complete the overall experience. No matter if you are visiting the invigorating city of New York for business or pleasure, this boutique hotel will provide you with a happy mecca to serve as your home base. If you want low-key sophistication, high end luxury, an enviable location, easy access to some of the greatest culturally vibrant and significant parts of the city and the innate comfort of home then Hotel Hugo is your answer.

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FOOD & BEVERAGE

CORE Organic:

Building the Written by Sade A. Spence

The wait is over – a low-calorie, thirst quenching, fruit infused beverage is here to deliver impactful flavor that is actually organic.

Core

In a time where the term organic is all too often thrown around markets and grocery stores, it is tough to discern what is truly void of genetically modified organisms and preservatives – despite the crowded labels all-over packaging. CORE Organic is a USDA certified refresher that is non-GMO, vegan, and Kosherfriendly. The 18 ounce bottle contains a little more than 2 servings. Each serving delivers the same amount of antioxidants found in a half cup of blackberries and cherries while limiting the caloric intake to 5 and sugar to less than a gram. Founded by the mastermind behind billion dollar brands FUSE and NOZ energy, Lance Collins, CORE Organic is a juice-based alternative to its water-based predecessor CORE Hydration. The ultra-purified and balanced water beverage contains electrolytes and minerals to balance your body’s pH at the perfect level – 7.4. Earlier this year, Collins spoke on creating the juicy-sister sip to CORE Hydration. “Organic is one of the hottest trends, but it’s not enough on its own,” Collins said in a release. “No one has been able to crack the code and deliver on all three attributes of organic, low calorie and great taste. So we set out to quench consumers’ thirst and deliver a revolutionary new product. Eighteen months later, we’re introducing CORE Organic, making organic enjoyable without the tradeoffs of taste or higher calories and so far the reception from retailers, distributors and consumers has been extremely positive.” Rolling out 6 different flavors (Orange Clementine, Coconut Colada, Peach Mango, Orchard Pear, Pomegranate Blue Acai, and Watermelon Lemonade) the soy-free and vegan-friendly beverages are sure to offer a little something to entice every body.

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CORE Organic fruit infused beverages retail for $2.49 and can be found in major retailers.

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HEALTHY TIPS

Cozy Up to these

Seasonal Fall Foods Written by By Briana Williams

As the breeze turns cooler, the days become shorter, and we pull out those fuzzy sweaters and scarves, we can also begin enjoying the delicious foods that Autumn has to offer. It’s almost time to cover the grill and pack those shorts back into the closet. Continue reading to discover what is in season and on trend. Although the bright color and sweet tartness of pomegranates may lead you to believe they are spring or summer fruits, they are actually in season September through February in the USA. Pomegranate seeds are great additions to alcoholic and non-alcoholic drinks or salads. They are also a great snack on their own as they

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are rich in vitamin C, potassium, and antioxidants. Look for poms that are deep red, rounded, and plump. Since many commercial stores receive under-ripe pomegranates to extend shelf-life, the ripest pomegranates can be found at local farmers markets. Pumpkin soup is a classic fall side dish that comes back year after year. Pumpkins are planted early in the summer and are harvested between September and October. A tasty pumpkin soup served in a

restaurant can be rather high in calories and fat. For a lighter version, try making it at home. Substitute fresh pumpkin chunks for pre-made pumpkin puree, evaporated skim milk for heavy cream, and you can add chopped apples for even more flavor. This next Autumn treat can satisfy your sweet tooth without making too much of a negative impact on your diet plan. Brown sugar acorn squash is available to purchase in stores all year round, but their peak season is early fall into winter. Not to be confused with butternut squash, acorn squash is more green than orange, has a nutty, sweet flavor and is shaped, well, like an acorn! Cut the squash in half, remove the seeds and pulp, and coat the halves in a mixture of brown sugar, maple syrup, and softened butter. Place the halves, cut side up, in a 400° oven for about 45 minutes. Let cool to touch and enjoy! Broccoli is another hidden fall gem. We all know you can find them all year, but they are sweetest starting around October. They are high in iron, vitamin C, and vitamin A. Cook them on the stovetop, roast them in the oven or even eat them raw in a salad. You can throw in some bacon crumbles for some extra salt and savory flavor. I’ve got a yummy fall beverage for you to try out too! Apple cider spiked with spiced rum will really get your seasonal themed party started and help you wind down after a long, cold day. Combine 4 parts warmed apple cider with 1 part spiced rum of your choice. Add in a cinnamon stirring stick for some extra flair and flavor. If you’re thinking of making a big party batch, you can warm the cider in a crock pot with the cinnamon sticks and allow your guests to add rum to their liking.

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BEAUTY

Written by Darcel Laurie

DL: Why do you think lashes are essential to completing a glam look? HY: “The first feature people notice are eyes. At Dazzling Lash Bar, we create mesmerizing eyes which can finish any look - with OR without makeup. Great lashes are the finishing touch for any look; they open your eyes, make them bigger and brighter to create a more youthful and rested look. Who doesn’t want an instant face lift? If people are going to stare, we’ll make it worth their while.” DL: What are some tips you would give to those who want to start experimenting with lashes but don’t know where to start?

A Beauty MUST-HAVE That Instantly Enhances Your Look As the saying goes, the eyes are the window to your soul. So why not dress them up a little, right? Adding some luxurious lashes that compliment your look will instantly enhance your look. Now I know what most of you are saying, I can barely put my contacts on in the morning, I don’t think I would know how to put on lashes too. No need to fear, The Dazzling Lash Bar is here! Industry Rules Magazine had the opportunity to find out all of the dazzling beauty scoop for you. Here is what Helen Yu, the owner of Dazzling Lash Bar, had to say:

with the highest grade medical glue on the market. After the application, each client receives a tutorial on lash care to ensure that their sets last!

DL: What sets Dazzling Lash Bar a part from anything of its kind?

Third - and most importantly - our passion; we love what we do. That obsession mixed with my team’s mastery creates an amazing lash result, tailored to each client’s eye shape, personality and facial features, every single time! We are dedicated to making every woman walking out our door feeling more confident and more beautiful than they ever have. “

“The answer is threefold.

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HY: First, each of our clients will tell you how meticulous our application techniques are. With sessions lasting longer than an hour, each lash is applied to the natural lash line with customized lengths and curl types,

Second, we are self-proclaimed germaphobes. Each client is treated to plush yet disposable fabric bed sheets for comfort AND cleanliness. Following every single appointment (NO EXCEPTIONS), instruments are sanitized to avoid any cross-contamination. Our clients leave feeling refreshed, happy AND healthy.

HY: “Every new client receives a complimentary consultation. For lash virgins, we recommend starting with our natural set. We’ll start them with a J curl, a more natural appearance versus our C curl, with a thickness of .15mm versus .20mm. After a session or two, clients have usually developed an obsession and want to explore a more dramatic curl with chats about thickness, length and volume.” DL: After leaving the Dazzling Lash Bar all glammed up, what are some tips on how to care for your lashes and to make the look last? HY: “Each client receives a care kit which includes a lash wand to brush lashes back into their regular pattern, a pamphlet on lash etiquette, and our beloved 24k Gold Collagen Eye Mask. While we do lose 2-5 natural lashes every day, and extensions fall off along with them, there are several treatment tips we share to make lashes last.

The two most important tips in the lash world cannot be stressed enough: 1. Keep those lashes dry and clean! Carefully wash your face and make sure that when drying off, you use extra care. 2. Use oil-free products around your eyes. The slip from oils will loosen the adhesives and you’ll begin to lose your lashes much quicker!” DL: Tell us more about your 24K Gold antiaging collagen treatment. HY: “Our adored moisture-packed gold essence collagen eye masks brighten, hydrate and firm the under-eye. Recommended usage is twice per month and since touch-ups are advised about every 2 weeks, we treat our clients to one with each service.” DL: What celebrity do absolutely think always slays their glam look? HY: “Kim Kardashian. Hands down. “ DL: How can people learn more about Dazzling Lash Bar? HY: “You can find us at www.DazzlingLashBar.com and follow us @DazzlingLashBar on the gram. Appointments are by text for convenience and exclusivity; if you’d like to make an appointment, just send a message to 347-863-9976 with your First and Last name, and the type of service you would like. You’ll receive a message with availabilities; simply select your date and time, and you’ll receive a confirmation. Simple, easy and fast. “

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Victorinox Swiss Army Spectra www.swissarmy.com

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CARS

Greatest Hits Before doing a rundown on the Model X, it is interesting to keep something about a different Tesla model in mind. The Model S, Tesla’s all-electric Sedan, earned a morethan-perfect rating from Consumer Reports. Since the Model S and Model X share 30% of their parts and the same general automotive platform, that’s a good start for the Model X. Performance Taking a hard look at Tesla’s Model S and Model X, it’s clear the electric car doesn’t have a lot of ground to cover anymore when it comes to competing with traditional automobiles. The days of laughing the electric car out of the room are over.

Written by David McCombs

Elon Musk is a genius. He’s been called the modern day Nikola Tesla, a man historians sometimes lovingly refer to as “the inventor of the 21st Century.” Musk is also the wizard behind the curtain over at Tesla Motors, named after the iconic inventor. He serves as the auto giant’s CEO and lead designer. Musk also happens to be a pioneer in mankind’s efforts to reach Mars. One of his other companies (he has several), SpaceX, builds reusable rockets that can launch into space and gracefully land back on Earth after completing its mission. Filling out the rest of his resume isn’t easy -- he has a degree in physics and a degree in economics, founded PayPal, plans to move the whole world over to solar power, produces batteries that can power your entire home, and wants to build a second Internet… in space. Compared to Mr. Musk, we all seem like chronic underachievers,

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and some say his life’s work is a preview of mankind’s near future. As far as the auto industry is concerned, he’s a huge pioneer there, too. Tesla motors have revolutionized the electric car, elevating it from an obscure and impractical statement about the environment to a performancedriven road monster, capable of leaving traditional automobiles in the dust.

The gap is all but closed, and thanks to Musk’s unending dedication, intelligence, and talent for innovation, electric cars now outperform their gas-guzzling counterparts in many categories. Acceleration may be the most noteworthy of which, as today’s electric autos practically fly off the line -- beating out their older cousins and achieving 0-60 times that were, even a measly 10 years ago, impossible. The scoreboard for fastest-accelerating cars is positively lit up by electric autos,

with the closest comparable times in the industry coming from cars that utilize hybrid technology. That’s all to say that, yes, this all-electric SUV has a faster 0-60 time (3 seconds) than many Ferraris. Users also applaud the car’s handling and ride quality, which is almost unnervingly quiet and smooth. You can load the Model X up with groceries or passengers, rip past everyone on the highway, and still hear your phone vibrate in your pocket. Appearance The Model X looks as cutting edge in person as it does on a stats sheet. Not that it’s overly futuristic or too gimmicky, but it’s about what you’d expect when you put a rocket scientist in charge of designing your SUV. It’s actually rather sleek, and fits in quite well on the highway and the track alike. You won’t stand out like a sore thumb, but you will stand out. Adding to the futuristic look of the car are its rear falcon-wing doors. Unlike scissor doors you’d see on, say, a Lamborghini -- hinged near the mirrors and opens on a pivot -- the Model X’s falcon doors deploy and fold from the roof to resemble the wings of an aircraft on a carrier. Think of an F-18 fighter jet. The Model X’s rear doors fold upwards Continued on next page

With the release of the Tesla Model X, Musk plans to keep the good times rolling and push the electric auto even closer to the mainstream with a fully-fledged all-electric SUV. Let’s take a look at what he and his team have come up with.

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Tesla’s team were about recording feedback, working with the driver, and making necessary changes or repairs to each model. So if you do run into issues, expect top-notch customer service. If something goes wrong with your Model X, it won’t stay wrong. Safety Of course, the engineering wizard who builds reusable space rockets knows a thing or two about safety.

in the same manner to save space (and look awesome). Best of all, they operate on proximity sensors so if you’re in a tight space, they’ll deploy more vertically to avoid causing damage to itself or anything nearby. On the inside, things look a bit technical, but overall the user experience is streamlined. There is a touchpad, modern-looking dials, comprehensive ride-quality controls and safety features, performance monitors, and a few interesting features we’ll call “quirks.” At this price point, all SUV interiors are quite respectable and comfortable. That’s the name of the game. The Tesla model X is no exception, and driver satisfaction reports tend to indicate Model X drivers are very happy with its interior. About those quirks… Quirks The Model X wouldn’t be a proper Tesla without a few Easter eggs and quirks. There are two of note -- a button which engages “ludicrous mode.” Lifted straight from the controls of a ship from Spaceballs, this sets the car up for maximum speed, acceleration, and performance by changing a few onboard settings. The other interesting feature is a button

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called “bioweapon defense mode.”This deploys a number of air filtration safeguards that allow the Model X to stay driveable even during a chemical attack. It seems strange, but disagreeing with Musk does, too. Drawbacks There are a few glitches apparent in some Model X’s, but Tesla owned up to them and immediately rectified many of the issues that early-adopters ran into. Even then, none of the issues are too make-or-break.

Tesla all but claim the Model X is impossible to flip over. Keep in mind, these cars are constructed very differently than traditional automobiles. While the heaviest part of a car has almost always been its engine, the Tesla’s heaviest part is its battery array. While the engine in a gas-guzzler tends to sit in the front, rear, or middle of the vehicle in an elevated position, the batteries in a Tesla line the underbelly of the vehicle. This means most of the weight is distributed evenly underneath the car, making it bottom-heavy and much safer around a corner than your typical SUV. That’s no small achievement -- SUVs are famously less capable around corners than most cars. With Tesla’s model X, that concern has been entirely eliminated.

The car also comes packed with plenty of other safety features. Many of them unseen, clever, and/or computer-based. Everything simply works very well, and the user experience is seamless. Conclusion Much of the progress electric cars and electric hybrid technology have made over the years is owed to Tesla Motors. They’re the main reason the electric car is no longer a pipedream, or concept art at an auto show, and instead a mainstay in luxury, comfort, and indeed, performance motoring. The day of the electric car is finally here. You can let the relatively few shortcomings that do remain for electric cars stop you from joining in on all the fun, but it’s worth keeping in mind that their designer is also probably the man who will put us on Mars. You may experience a bit of a learning curve, but you won’t want for much. The Model X is classy, comfortable, capable, and innovative. It’ll hold up to anything you’ve driven before in your life, and doesn’t come with any of the drawbacks electric cars had ten years ago. Plus, it’s fast. Give it a shot.

Of note, people did seem to run into trouble with the rear seats, which apparently occasionally malfunctioned. The falcon doors and windshield (which allows for a lot of light to come in, as it curves into the roof, unlike many other vehicles) have taken some criticism, as well. On the bright side, none of those are mechanical or safety failures, per se. It could simply be the case that people, who are famously put off by change, are still getting used to the way Tesla does things. Consumer Reports noted that, when tallying satisfaction surveys, almost all Tesla drivers who did report some sort of issue made note of how fast, effective, and “on the ball”

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TECHNOLOGY

Perfect Written by Ivy Abiona

The milk industry better MOOOOOOOOOOVE over. There’s a new way to get your dairy beverage intake without the use of cows.

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The company Perfect Day, formerly known as Muufri, has re-invented milk, by creating animal-free dairy milk. Perfect Day is made with real milk proteins, casein and whey, without giving up milk’s delicious taste and nutritional benefits. Concerned about the risks and challenges of animal welfare and agricultural sustainability related to the industrial dairy production (also known as factory farming), Perfect Day offers a cow-less milk that is more “humane, eco-friendly, and sustainable.” Also, taking into account the potential food safety and bacterial contamination risks that can occur in factory farming, Perfect Day provides a cleaner and greener alternative. It works like this. Perfect Day uses a fermentation process similar to that of brewing beer. Perfect Day combines approved and standard USDA yeast cells with chemically synthesized cow DNA. This allows the yeast to ferment sugar and make real milk proteins. After, plant-based (lactose-free) sugar, healthy plant fats, vitamins, and minerals are added to create cow-less milk. WOW!

The healthful benefits of Muufri include: ■■ Hormmone, Antibiotic, and Steroid-Free ■■ Lactose Free ■■ Cholesterol – Free ■■ High Protein ■■ More Food Safe ■■ Longer Shelf Life ■■ Earth-Friendly Perfect Day aims to produce products that are widely accessible, at a low cost to their consumers. Perfect Day is also focusing on creating products other than milk. But, if you can’t wait until then Perfect Day encourages curious onlookers to visit their brewery and try some samples. When the first set of Perfect Day products are launched it is without a doubt the products will have no problem moooooving off of the shelves!

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