A Season to Savor
Dear Readers,
October in the Northern Highlands is a month of cozy sweaters, crisp air and—if you’re anything like me—planning your weekends around where (and what) you’re going to eat. For true foodies, discovering the best hot spots isn’t just a pastime, it’s a mission. And this issue is your road map.
We’re also thrilled to share something brand-new: Garden State City Lifestyle! We’ve joined forces across New Jersey to launch gardenstatecitylifestyle.com, your statewide destination for luxury living, food, fashion and events. We’re curating the best of the best from Bergen, Somerset, Essex, Monmouth and Hunterdon counties. Follow along on Instagram at @gardenstatecitylifestyle for statewide updates. We’re hyped about this launch—and you should be too.
One of our first initiatives is the inaugural Garden State City Lifestyle Restaurant Month. We’ve gathered some of the top restaurants in northern and central Jersey, each offering exclusive specials just for you. From a complimentary glass of wine to a lobster dinner for two, your dining calendar is covered. Turn to page 16 for the full lineup.
We begin this issue with something close to the heart. October is Breast Cancer Awareness Month, and our Spotlight on Care (page 22) reminds us that while our palates may be focused on flavor, our communities thrive when we look out for one another. This piece highlights local initiatives and stories that inspire strength, compassion and connection.
Then it’s on to the universal language—food. In Food: Pure Universal Medicine (page 24), we explore how what’s on our plates nourishes more than our bodies. From traditions passed down through generations to unexpected flavor pairings, it’s a celebration of how food shapes our lives.
Ever wish you could enjoy a restaurant-quality meal without leaving home? A Taste of Home (page 12) introduces a local private chef who brings elevated dining right to your table. No dress code required—unless you count your favorite slippers. And sometimes the best flavors come with a view. In Ocean Edge Resort (page 20), we take you to a coastal escape where food, scenery and relaxation collide. Consider it your permission slip for a fall getaway.
So grab a fork (or chopsticks, or a spoon—no judgment) and dive in. This month’s issue is a love letter to food, the people who make it and the places that turn meals into memories. Here’s to savoring every bite—both on the page and at the table.
Bon appétit,
CARLY MAC MANUS, PUBLICATION DIRECTOR @NORTHERNHIGHLANDSCITYLIFESTYLE
October 2025
PUBLISHER
Jake Slowinski | jake.slowinski@citylifestyle.com
CO-PUBLISHER
Tiffany Slowinski | tiffany.slowinski@citylifestyle.com
PUBLICATION DIRECTOR
Carly Mac Manus | carly.macmanus@citylifestyle.com
SALES DIRECTOR
Dee Rivera | dee.rivera@citylifestyle.com
PUBLISHER ASSISTANT
Kristin Kowalewski | Kristin.Kowalewski@citylifestyle.com
ACCOUNT MANAGERS
Jessie Fernandez | jessie.fernandez@citylifestyle.com
Harvey Miguel | harvey.miguel@citylifestyle.com
INTERNS
Carly Montalbano, Sadie Brown
CONTRIBUTING WRITERS
Garden State City Lifestyle, Nicholas Hall - Fashion, Beauty & Lifestyle Writer, Allison K. Lim, Brian Cicioni
CONTRIBUTING PHOTOGRAPHERS
Chef Fabian Taliercio, Rich Silivanch, Michael Lago, Liz Polo, Stacy Ugras, MD, FACS, Ocean Edge Resort & Golf Club, Allison K. Lim, Brian Cicioni, Sheryl Romano
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Antanette Ray
QUALITY CONTROL SPECIALIST Megan Cagle
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-7:
Immaculate Heart Academy students attended the Believe Conference at Crystal Springs Resort, celebrating sisterhood, faith and belonging under this year’s theme: “Beloved, You Belong.” Photography by @attheheart
the Page to Your Next Home This Fall
Fall is a season of transition, making it the perfect time to find a home that fits your lifest yle. Whether you’re looking for a fresh star t or a place to put down deeper roots, I’ll guide you with exper tise, care, and a personal touch. This season, discover a home where comfor t and possibilit y come together.
Consistent Point of Contact: You work directly with Claudia who understands your unique needs and preferences.
Deep Relationship Building: Trust grows faster through personal rapport and familiarity.
Tailored Experience: Claudia can customize every step based on your style, goals, and communication preferences
Responsiveness: Direct communication leads to faster decisions and fewer delays.
Accountability: Claudia is fully responsible-no passing the buck.
Ideal For: Clients who value trust, personal attention, and a hands-on, boutique-style experience
business monthly
Dr. Rue Laka Brings Longevity-Focused Care to NYC with Local Roots in New Jersey
Dr. Rue Laka is a board-certified physician in internal medicine and obesity medicine and the founder of Mecca Health, a longevity-focused medical practice in New York City. She grew up in Upper Saddle River and maintains strong ties to the New Jersey community. She completed her medical training at Boston University and Drexel University College of Medicine’s Hahnemann Hospital. Dr. Laka specializes in metabolic health, personalized primary care and evidence-based anti-aging therapies to help patients optimize performance, vitality and long-term wellness.
Lyons & Associates Joins 2025 Inc. 5000 List of Fastest-Growing Private Companies
Lyons & Associates, P.C. has been named to the 2025 Inc. 5000 list of America’s fastest-growing private companies. The honor highlights the dedication of its team, the trust of its clients and its commitment to making a positive impact. Managing Partner Theresa A. Lyons, Esq., MSW, says the milestone reflects the hard work and passion that drive the firm every day.
Rally for a Cause: Tennis for Life During Breast Cancer Awareness Month
Tennis for Life is a year-round, free program offering professional tennis instruction and support groups for breast cancer survivors in Bergen and Rockland counties. Founded more than 25 years ago, TFL promotes physical recovery, emotional healing and community through tennis. Survivors of all ages and skill levels benefit from its focus on wellness, connection and empowerment. As Breast Cancer Awareness Month approaches, TFL welcomes opportunities to share its story and expand its reach.
Photography by Dr. Rue Laka
Photography by Lyons & Associates
Photography by Tennis for Life
A TASTE OF HOME
From Brooklyn to Bergen:
ARTICLE BY CARLY MAC MANUS
PHOTOGRAPHY BY CHEF FABIAN TALIERCIO, RICH SILIVANCH
When you meet Chef Fabian Taliercio, it’s clear you’re talking to someone who isn’t just passionate about food— he’s steeped in it. Raised in Brooklyn, Fabian grew up surrounded by the aromas of his father’s 30-year-old Italian restaurant, where the art of hospitality was as essential as the dishes themselves.
Chef Fabian’s Culinary Journey
“Eventually, I ran the dining room, but my heart was always in the kitchen.”
—Chef Fabian Taliercio
“I started cooking when I was about 15,” he says. “Eventually, I ran the dining room, but my heart was always in the kitchen.”
That love for food stayed with him through life’s many chapters—from opening his restaurant in Rockland County to pivoting into private chef services in Bergen County and Bethany Beach, Delaware. Today, Chef Fabian serves as a personal chef to busy professionals and families, offering prepared meals crafted with whole ingredients and a deep understanding of how food brings people together.
Chef Fabian is a proud member of the United States Personal Chef Association (USPCA) and carries full business insurance, bringing peace of mind and professionalism to every client interaction.
His journey took an unexpected turn in 2019. After his wife began following the Whole30 eating plan, Fabian started crafting meals that met the diet’s strict standards—no dairy, gluten, sugar, alcohol or legumes. What began as cooking for two quickly grew. “She told two friends, and they told two friends … next thing I knew, I was cooking 100 meals a day out of a commercial kitchen,” he said.
Then came the pandemic, and with it, a surge in demand for safe, private dining experiences. Fabian launched a mobile chef service in Bethany Beach, where summer rentals are packed with families and food options are limited. “I’d get calls nonstop—‘Can you cook for my family?’” he recalls. “It exploded.”
Cacio e Pepe Chicken Thighs
Today, he splits his time between Bergen County and the Delaware coast, juggling personalized meal prep, private dinner parties, and large-scale events. His clients range from local families to celebrities. But no matter who he’s cooking for, the experience is always deeply personal.
“I love the text after a client tries something I made: ‘Oh my gosh, the chicken Marsala was out of this world!’” he says. “Or hearing someone say ‘WOW’ behind me while I’m cleaning a pan—that’s what I live for.”
For Chef Fabian, success is rooted in tradition—old-school Italian cooking, fresh local ingredients, and a firm belief that the best meals aren’t just eaten, they’re shared. He credits his longevity to doing what he loves, doing it well, and doing it first.
He’s not interested in opening another restaurant anytime soon. “It’s too time-consuming,” he says with a laugh. “I love being able to travel, spend time with my family, and still do what I love.”
Looking ahead, he’s focusing more on prepared meals for local families—a growing need in Bergen County. Chef Fabian currently offers personalized, chef-curated meal prep services across the area, delivering fresh, flavorful, and ready-to-enjoy dishes directly to clients' homes each week. His rotating menus are thoughtfully crafted to accommodate a variety of dietary needs, from family-friendly favorites to health-focused options like gluten-free, dairy-free, or plant-based meals.
The service has become especially popular among busy professionals, working parents, and individuals recovering from surgery or managing chronic conditions—anyone who values nourishing meals without the time or stress of cooking.
With a growing client base and a strong wordof-mouth following, Chef Fabian is now looking to expand his footprint throughout Bergen County and into neighboring communities. Whether he’s feeding a dozen at a dinner party, preparing meals for new parents, or stocking a fridge for the week, Chef Fabian’s mission remains the same: to bring comfort and connection to the table.
Chef Fabian Taliercio
“I love the text after a client tries something I made—‘Oh my gosh, the chicken marsala was out of this world!’ Or hearing someone say ‘wow’ behind me while I’m cleaning a pan. That’s what I live for.”
—Chef Fabian Taliercio
CHEF FABIAN’S FAVORITE RECIPE: CACIO E PEPE CHICKEN THIGHS
Ingredients
• 8 bone-in chicken thighs (4 lbs)
• Salt
• Fresh ground black pepper
• 1 yellow onion
• 3 garlic cloves
• 1 cup dry white wine
• 1½ cups chicken broth
• ½ cup heavy cream
• Zest of 1 lemon
• 4 tbsp. Pecorino Romano cheese
• Chopped parsley
Directions
Step 1: Preheat oven to 425°F. Season chicken with salt and pepper. Sear in a sauté pan until golden brown and crispy. Transfer to a plate.
Step 2: In the same skillet, sauté onions and garlic while scraping up the browned bits. Add wine and cook, stirring occasionally, until reduced by half. Add broth and let simmer for a few minutes.
Step 3: Return chicken to the pan, skin-side up. Bake uncovered until cooked through and tender, about 30 minutes.
Step 4: Transfer chicken to a plate. Add cream to the pan and bring to a boil until slightly thickened, about 3 minutes. Stir in lemon zest, 1 tbsp of Pecorino Romano, parsley, and fresh black pepper. Pour sauce over the chicken and serve.
October is GARDEN STATE CITY LIFESTYLE RESTAURANT MONTH!
Explore New Jersey’s Best Bites: Exclusive October Offers, Chef Specials, and Culinary Surprises Await
It’s our inaugural Garden State City Lifestyle Restaurant Month, and we’ve partnered with top New Jersey restaurants to bring exclusive specials to you throughout October. From fine dining to casual bites, these offers are our treat to you.
Visit any of these featured establishments this month and ask for the “Garden State City Lifestyle Special” to receive one of the offers below.
CLINTON HOUSE – CLINTON
Address: 2 West Main Street, Clinton, NJ 08809
Website: theclintonhouse.com
Offer: Signature Tasting Menu $100 (valued at $120) | Add Wine Pairings for $60
FIRST COURSE
Spicy jumbo lump crab meat on crisp lettuce with dill
Lobster bisque with tender lobster chunks
Smoked salmon with Royal Osetra caviar, goat cheese, and crostini
Paired with Miner Viognier
SECOND COURSE
Two fried oysters over creamy spinach
Two Clams Casino with fresh lemon
Paired with Archery Summit Pinot Gris
THIRD COURSE
Stuffed shrimp over lemon butter rice, garnished with sweet drop peppers and lemon
Paired with Merryvale Chardonnay
FOURTH COURSE
Lamb lollipop with mint pesto, roasted cherry tomatoes, and whipped potatoes
Paired with Chappellet
FIFTH COURSE
Filet medallion with crabmeat béarnaiseand tender asparagus
Paired with Elk Cove Pinot Noir
SIXTH COURSE
Decadent chocolate lava cake with molten center, served warm
Paired with Sauternes
ARTICLE BY GARDEN STATE CITY LIFESTYLE
PHOTOGRAPHY BY MICHAEL LAGO, LIZ POLO - MY HAVANNA PHOTOGRAPHY
DE MARTINO’S – SOMERVILLE
Address: 9 Davenport St, Somerville, NJ 08876
Website: demartinolatin.com
Offer: “Fluffy for Fifty” — Half-price Classic Buttermilk Pancakes weekdays in October (Dine in only)
FOCACCERIA RISTORANTE – BASKING RIDGE
Address: 26 Church St, Basking Ridge, NJ 07920
Website: focacceria26.com
Offer: Seasonal appetizer special
FOGO DE CHÃO – BRIDGEWATER
Address: 400 Commons Way, Suite 279, Bridgewater, NJ 08807
Website: fogodechao.com/location/ bridgewater
Offer: Complimentary dessert
GIOVANNI’S – SOUTH BOUND BROOK
Address: 113 Clinton Street, South Bound Brook, NJ 08880
Website: giovannis-nj.com
Offer: Complimentary dessert (one offer per table)
JUNIPER HILL RESTAURANT AND BAR – ANNANDALE
Address: 73 Beaver Ave, Annandale, NJ 08801
Website: juniper-hill.com
Offer: Complimentary glass of wine or draft beer for anyone joining us for lunch (Tuesday–Friday, 12–3) for October
MAIN STREET CRAVINGS – CLINTON
Address: 3 Main St, Clinton, NJ 08809
Website: mainstreetcravings.square.site
Offer: Complimentary fountain drink with purcha se
MARINELLI’S – HAMPTON
Address: 505 NJ-12, Flemington, NJ 08822
Website: marinellisrestaurant.com
Offer: 10% off the total bill
MASON’S FAMOUS LOBSTER ROLLS – LONG BRANCH
Address: 78 Ocean Ave N, Long Branch, NJ
Website: masonslobster.com/
locations/long-branch-nj
Offer: 15% off the total bill
MAX’S BAR AND GRILL – LONG BRANCH
Address: 25 Matilda Terrace, Long Branch, NJ 07740
Website: MaxsBarAndGrillNJ.com
Offer: Buy one entrée, get one 50% off
METROPOLITAN SEAFOOD & GOURMET – LEBANON
Address: 1320 Rt. 22 West, Lebanon, NJ 08833
Website: metroseafood.com
Offer: Lobster dinner for two special
OSTERIA CRESCENDO – WESTWOOD
Address: 36 Jefferson Ave, Westwood, NJ 07675
Website: OsteriaCrescendo.com
Offer: Garden State City Lifestyle Roasted Beet Mezza Luna Special (lemon, poppy seed, brussels sprouts, chive)
OSTERIA MORINI – BERNARDSVILLE
Address: 107 Morristown Road (Route 202 N), Bernardsville, NJ 07924
Website: osteriamorini.com/ bernardsville-nj
O ffer: Cicchetti Sampler of 3 (Melone, Panzanella & Beets)
RED HORSE BY DAVID BURKE – BERNARDSVILLE
Address: 27 Minebrook Road, Bernardsville, NJ 07924
Website: redhorsebydb.com/ restaurant-bernards
Offer: Complimentary appetizer or dessert with entree purchase
RED HORSE BY DAVID BURKE – RUMSON
Address: 26 Ridge Road, Rumson, NJ 07760
Website: redhorsebydb.com
Offer: Complimentary appetizer or dessert with entree purchase
SWEET T’S SOUTHERN EATERY – MONTCLAIR
Address: 387 Bloomfield Ave, Montclair, NJ 07042
Website: sweettseatery.com
Offer: 10% off total bill
VIAGGIO RISTORANTE – WAYNE
Address: 1055 Hamburg Tpke, Wayne, NJ 07470
Website: viaggioristorante.com
Offer: Barchette Special (Butternut squash, fall spiced agrodulce, brown butter, sage)
Eat up! And don’t forget to follow @gardenstatecitylifestyle for sneak peeks, chef spotlights and gift card giveaways throughout October to some of the best restaurants in the state.
Garden State Harvest
ARTICLE AND PHOTOGRAPHY
BY GARDEN STATE CITY LIFESTYLE
There’s something magical about fall in New Jersey. The air turns crisp, the boardwalk crowds fade, and the landscape transforms into a patchwork of deep reds, golden yellows, and burnt oranges. Farmers’ markets brim with fresh-picked squash, apples, and herbs, making it the perfect time to create dishes that warm the heart and highlight our state’s seasonal bounty. This Garden State Harvest Risotto captures the cozy spirit of the season—creamy Arborio rice, roasted butternut squash, fragrant sage, and a savory punch from crispy pancetta. It’s comfort food with an elegant, local twist.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes
Risotto with Butternut Squash, Sage & Crispy Pancetta
ingredients:
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 3 tbsp olive oil, divided
• Salt & freshly ground black pepper, to taste
• 6 cups chicken or vegetable stock (kept warm)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)
• 4 oz pancetta, diced and crisped in a skillet
• Optional: drizzle of truffle oil for serving
directions:
Step 1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, or until tender and slightly caramelized.
Step 2. Start the Risotto: In a large saucepan, heat remaining olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Step 3. Toast the Rice: Add Arborio rice, stirring constantly for 2–3 minutes until edges are translucent. Pour in white wine and cook until mostly absorbed.
Step 4. Add Stock Gradually: Add warm stock, one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue for 18–20 minutes, until rice is creamy and al dente.
Step 5. Finish the Dish: Stir in roasted squash, Parmesan, and chopped sage. Adjust seasoning with salt and pepper.
Step 6. Serve: Spoon risotto into bowls, top with crispy pancetta, extra Parmesan, and fresh sage leaves. Optional: drizzle with truffle oil for a gourmet finish.
Garden State City Lifestyle Tip: Pair with a glass of local New Jersey Chardonnay or a crisp hard cider to bring out the flavors of the season.
Craving more? Follow @gardenstatecitylifestyle for simple, delicious recipes.
Risotto with Butternut Squash, Sage & Crispy Pancetta
FALL IN LOVE
WITH CAPE COD AT OCEAN EDGE RESORT
Experience timeless New England charm, coastal luxury, and unforgettable adventures at Cape Cod’s Ocean Edge Resort.
As Patti Page’s classic tune suggests, “If you’re fond of sand dunes and salty air…You’re sure to fall in love with old Cape Cod.” We can confirm the Cape delivers on all counts — from winding roads to lobster stew, offering something for everyone. If you’re wondering where to stay, look no further than Ocean Edge Resort & Golf Club, nestled along the coast of Brewster. With rich history and timeless elegance, this sprawling estate is a quintessential New England experience.
A STORIED PAST
Originally purchased in 1888 by Samuel Nickerson, the estate has evolved over time. After Fieldstone Hall burned down in 1906, it was rebuilt and completed in 1912. The property later became a seminary college before officially opening as a resort in 1986. Guests today can still explore rooms that reflect its legacy, including the Great Hall, the Nickerson Room, the Roscommon Room and the LaSalette Library.
LUXURIOUS ACCOMMODATIONS
Spread across 429 acres, Ocean Edge offers diverse lodging options. The historic Mansion, a AAA Four-Diamond property, includes 90 guest rooms and 32 Bay Pines Collection Villas. Amenities range from gas fireplaces and kitchenettes to soaking tubs and private balconies. The Villages section offers one- to three-bedroom villas in Arbor, Britterige and Edinborough clusters, with charming interiors reflecting classic New England style.
DINING AND DRINKS
Ocean Terrace, located behind the Mansion, is the resort’s premier dining destination, offering a broad menu, open-air seating and unforgettable sunsets. Nearby, Bayzo’s Pub evokes the feel of an English tavern with its mahogany interior and original stained glass window — the inspiration behind the Ocean Edge logo.
ARTICLE BY NICHOLAS HALL
PHOTOGRAPHY BY OCEAN EDGE RESORT & GOLF CLUB
The Beach Bar, overlooking the dunes, seats 32 and serves cocktails and snacks with a view. Guests can also enjoy beachside service with complimentary chairs, towels and umbrellas.
RESORT EXPERIENCES
Ocean Edge boasts a private beach, where guests can explore local aquaculture with oyster bed tours at low tide. Sports enthusiasts will appreciate nine tennis courts staffed by USPTA pros, six pickleball courts, and an 18-hole Troon Privé golf course.
Water lovers can kayak, paddleboard or choose from four pools, including the Bay Pines Indoor Pool and Fletcher Pool Complex. For deep relaxation, the Beach House Spa offers massages, facials and more. Cruiser bikes are also available to explore the nearby Cape Cod Rail Trail.
GETTING THERE
Just under two hours from Boston Logan Airport, Ocean Edge Resort & Golf Club is the perfect escape for those seeking luxury, history and authentic Cape Cod charm.
OCEAN EDGE RESORT & GOLF CLUB
Address: 2907 Main St, Brewster, MA 02631
Phone: (508) 896-9000
Website: oceanedge.com
SPOTLIGHT ON CARE
A Conversation with Dr. Stacy Ugras, Breast Surgical Oncologist
For Breast Cancer Awareness Month, we spoke with Dr. Stacy Ugras, founder of Bergen Breast and Wellness Center, about her path to medicine, patient-first care, and what every woman should be asking her doctor.
Q: WHAT INSPIRED YOU TO SPECIALIZE IN BREAST SURGICAL ONCOLOGY?
I've always been drawn to the biology of cancer and the meaningful relationships that come with guiding patients through their care. Breast surgery stood out to me because it's where science, skill and empathy intersect—and where innovation continually improves outcomes.
Often, I’m the first physician a patient sees after a breast cancer diagnosis. I develop a treatment plan that offers the best prognosis while aligning with their goals and values. I work closely with a multidisciplinary team—radiologists, genetic counselors, plastic surgeons, oncologists and therapists—to ensure seamless, supportive care.
The longevity of the patient relationship is what continues to draw me in. I’m there not only during diagnosis and treatment, but also through survivorship and beyond.
Q: TELL US ABOUT YOUR BACKGROUND AND TRAINING.
I was born and raised in Bergen County, and it means a lot to return home and provide care here. I earned a Bachelor of Science in economics from the Wharton School at the University of Pennsylvania, followed by my medical degree from Weill Cornell Medical College.
I completed my general surgery residency at NewYork-Presbyterian/Weill Cornell and a two-year research fellowship at Memorial Sloan Kettering Cancer Center (MSKCC), publishing work in high-impact oncology journals. I remained at MSKCC
to complete my fellowship in breast surgical oncology and was selected as the MSKCC Alliance Fellow, an honor reserved for top clinical fellows.
After fellowship, I joined the University of Pennsylvania faculty as a breast surgeon and later served as Director of the Breast Center at NewYork-Presbyterian/Hudson Valley Hospital through Columbia University. Now, I’m proud to bring that experience and compassionate, personalized care back to my hometown.
Q: WHAT KIND OF CARE DO YOU OFFER PATIENTS?
I provide comprehensive, evidence-based care for anyone with a breast-related concern—whether that’s breast cancer, benign conditions, lumps, pain, or infections. I also lead a High-Risk Program for patients with a strong family history or genetic predisposition to breast cancer. That includes personalized consultations, genetic testing and long-term surveillance plans.
Each consultation includes a full review of imaging and lab results, a physical exam, and a tailored treatment strategy. I coordinate care across specialties and ensure that every patient feels informed and empowered.
Q: WHAT MAKES YOUR APPROACH DIFFERENT?
I built Bergen Breast and Wellness Center with one goal: to center everything around the patient. That means not just offering excellent care—but providing a compassionate, streamlined experience.
Our team helps guide each patient through their journey, just as we would want for our own loved ones. Unlike large hospital systems, my patients have direct access to me. This continuity fosters trust and eases anxiety during a stressful time.
Q: WHAT’S YOUR MESSAGE FOR BREAST CANCER AWARENESS MONTH?
Be proactive. Early detection can make a big difference. If something doesn’t feel right, talk to your doctor.
If you’ve found a lump or are worried about your risk, consider seeing a breast surgeon. We don’t only treat cancer—we also manage benign conditions and assess individual risk through tools like genetic testing. Knowing your risk helps you make informed decisions about screening and prevention.
When you have the right information, you're better positioned to protect your health. Don’t wait—your health is worth it.
Stacy Ugras, MD, FACS
ARTICLE BY CARLY MAC MANUS PHOTOGRAPHY BY STACY UGRAS, MD, FACS
ARTICLE AND PHOTOGRAPHY
BY ALLISON K. LIM
Exploring the ancient wisdom, natural energy, and healing potential hidden in every bite we take
Food - Pure
Universal Medicine
We eat three square meals a day, with some snacks in between. Our celebrations are centered around food, with the kitchen being the meeting place for casual and formal dinners alike. As a society, we've put food on a pedestal. But do you really know what you're eating?
Between conventionally grown, genetically modified produce treated with chemical pesticides and meats raised with hormones and antibiotics, it's difficult to filter out the healthy foods to feed your family.
The first place to start is by choosing organic, locally grown produce and organic, hormone- and antibiotic-free meats and dairy. Support your local farmers, and/or set up a vegetable garden in your backyard and grow staple crops yourself. Fruits and vegetables picked at their peak are full of flavor and nutrients, which begin to degrade shortly after harvest.
VITAL ENERGY OF FOOD
While nutrient intake is one measure of a food's benefits-and one that many Western diets prioritize-Eastern traditions also explore the idea of Qi-or vital energy-in food, and the ways in which food is thought to interact with the body.
Since ancient times, food has been viewed as a powerful part of health and wellness. Traditional Chinese Medicine (TCM) often considers aspects of food beyond just nutrients, calories, and vitamins.
PURE UNIVERSAL MEDICINE
The energy we receive from food comes directly from the source-Nature. Food is sunlight; it is water and earth in condensed form. The sun, moon, planets, and stars-all elements of the Universe-come together
to support the growth of foods that end up on our plates. So, in the very highest sense, food is pure Universal medicine. Each food exists for a specific purpose. It grows from a tiny seed to the fullest peak of its life cycle.
We can connect to the essence of food because we come from the same source. Our bodies carry the memory and wisdom-from many, many generations-of how to process and use it.
COOPERATION AND COMMUNICATION
Imagine the journey of a fruit or vegetable. Take a fig, for instance. A clump of hundreds of flowers forms inside each fig. When pollinated, these flowers transform into individual fruits with their own seeds. Of the species that require
“WE CAN CONNECT TO THE ESSENCE OF FOOD BECAUSE WE COME FROM THE SAME SOURCE.”
—ALLISON K. LIM
pollination, tiny fig wasps-a different species of wasp for each species of fig-use the eye of the fig to reach the flowers inside. In addition, fig trees require 100-200 hours of winter "chill time" to produce fruit. Without this period of dormancy, the tree will become weaker and weaker each year.
Here, you can see the cooperation that needs to take place in Nature for figs to meet their growing requirement. Without pollination and winter rest, fig trees would not continue to produce edible fruit year after year.
TCM traditions often describe foods as having unique characteristics that may interact with the body in different ways. Each food is considered to have a distinct essence-an aspect that makes it unique. A ripe fig that has gone through its entire growing process represents completeness in its natural cycle.
THE HEALING CONNECTION
With the understanding that we-as humans-are connected to Nature, we can access its gifts throughout our lives here on Earth. Nature's energy and changes impact us, as we impact it. We are deeply connected to this unlimited power source. So why can't we make full use of this tremendous potential? Why do we get sick? How do we become overweight?
The very first step on a wellness journey is the digestive system, which is made up of several organ systems that must communicate and work harmoniously. Without a strong digestive system, the body cannot extract and then process the physical nutrients needed for health. When our bodies function in harmony, there is a continual, unconscious exchange that happens naturally within our bodies and between our body-mind-spirit and Nature.
YOU ARE WHAT YOU THINK
How do we fall out of balance and harmony to begin with? The expression "You are what you eat" is true, yet there is a higher level of awareness: "You are what you think." Our bodies digest much more than the foods we eat. Our thoughts feed our Spirit, just as our emotions impact our bodies and our health. Processing a steady diet of negative thoughts and emotions uses up a significant amount of the body's resources.
This approach to eating deeply changes our relationship with food-and with ourselves.
EATING FOR HEALTH-LIVE
Visit the Ho-Ho-Kus Community Garden on Saturday, Sept. 20, at noon to meet Grand Master Nan Lu, an acupuncturist and Qigong grand master who inspires others to transform their health and lives. He will demonstrate how to cook for ultimate health using fresh vegetables from the garden. Learn more at tcmworld.org or grandmasternanlu.com
SONG’E NAPULE
106 Park Ave, Rutherford, NJ 07070
Song’ E Napule
A Taste of Naples in Downtown Rutherford
Song’E Napule sits in the heart of Rutherford’s main commercial strip, a half-mile stretch between the NJ Transit station and Lincoln Park. Though the area has no shortage of Italian eateries, this one is distinct: it’s authentically Neapolitan. Its name translates to “I am from Naples” in the local dialect.
Neapolitan isn’t just a label here. Owner Ciro Iovine grew up in Fuorigrotta, a suburb of Naples, began making pizza at 13 and now serves on the board of the Associazione Verace Pizza Napoletana (AVPN), which certifies true Neapolitan pizza worldwide. Song’E Napule is the only AVPN-certified pizzeria in New Jersey, proudly displaying its certificate and poster in the window.
The 47-seat dining room has an open kitchen where diners can watch pizzas cook in a gas oven imported from Naples. Most ingredients — along with the pizzaiolo, music, and even some staff — come from Southern Italy. The décor pays homage to Naples, from Pulcinella masks to Diego Maradona memorabilia, with six framed jerseys above the kitchen.
Though the menu includes Roman and Amalfi Coast specialties like Cacio e Pepe and Ricotta e pera, the experience is as close to Naples as you’ll get in New Jersey. There are no Italian-American staples like veal parm or chicken alfredo — and no slices to go. The only concession to American habits: pies are pre-cut, unlike in Italy.
The top-selling margherita pizza is made to strict Neapolitan standards: a thin crust with a puffy outer edge, baked at about 850°F for 90 seconds. The center is too soft to fold, so locals are encouraged to eat with fork and knife. Balanced flavors define it — sweet but
ARTICLE AND PHOTOGRAPHY BY BRIAN CICIONI
“IT’S A QUIET PLACE, WITH FAMILIES, A REAL SENSE OF COMMUNITY, AND PEOPLE WHO APPRECIATE QUALITY. BROOKLYN IS GREAT, BUT IT’S ALREADY FULL OF GREAT PIZZERIAS. NEW JERSEY HAD ROOM FOR A PIECE OF NAPOLI WHERE IT DIDN’T EXIST YET.”
restrained tomato sauce and mild, salty Fior di Latte mozzarella. For a crunchier option, try the montanara, or fried pizza.
The pasta list features five dishes, two with Campania roots. Spaghetti Nerano, from a small town near Naples, arrives under a generous topping of shredded cheese and sautéed zucchini. Paccheri Genovese, despite its name, is a Neapolitan classic with a rich veal and onion ragu and Parmigiano Reggiano.
Desserts and drinks also lean Italian. Espresso comes short and strong, served to be finished in two sips. Beers and many wines are imported from Naples. Among the sweets, Coccole — deep-fried dough balls topped with Nutella — are a hit, while Delizia al Limone from Sorrento offers a lighter option with lemon cream nestled between sponge cake layers.
Why Rutherford? Iovine says, “It’s a quiet place, with families, a real sense of community, and people who appreciate quality. Brooklyn is great, but it’s already full of great pizzerias. New Jersey had room for a piece of Napoli where it didn’t exist yet.” In a state where many Italian restaurants are run by second- or third-generation Italian Americans who’ve never been to Italy, Song’E Napule offers a rare, immersive taste of Naples — no passport required.
Location: 106 Park Ave, Rutherford, NJ 07070 Website: songenapule.us/ song-e-napule-rutherford-nj Reservations: Recommended — call (201) 347-9339 or book via OpenTable Instagram: @songenapulenyc
THE DATES FOR OUR FALL OPEN HOUSES:
October 19 at 11:00 AM October 23 at 6:30 PM
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OCTOBER 4TH
The Hermitage Ocktoberfest
335 Franklin Turnpike, Ho-Ho-Kus | 12:00 PM
Celebrate autumn with great food, live music, and festive fun at The Hermitage Oktoberfest. Prost to good times!
OCTOBER 4TH
Fall Harvest Marketplace
Memorial Park at Van Neste SquareSouth Walnut St, Ridgewood | 11:00 AM
The Ridgewood Guild’s first Fall Harvest Marketplace in 2024 welcomed more than 70 retail, craft, food and service vendors to Memorial Park at Van Neste Square. This October, the event returns even bigger. For vendor inquiries, email RidgewoodGuildnj@gmail.com.
OCTOBER 5TH
Ramsey Chamber of Commerce Home Show
2 W Main St, Ramsey | 9:00 AM
Explore the latest in home improvement, décor and local services at the Ramsey Chamber of Commerce Home Show. While there, visit the farmers market for fresh produce and artisanal goods and discover community resources.
Sipping, Smiling and La Dolce Vita
The Upper Saddle River Garden Club, dedicated to beautifying our town and schools while promoting environmental education, also supports scholarships for the next generation of gardeners and environmentalists. Partnering with local schools, businesses, and organizations, the club strives to enrich the entire community. Membership dues, donations, and fundraising efforts help sustain these initiatives.
The club closed the season with its elegant year-end celebration, Festa della Dolce Vita , where members and guests enjoyed cocktails, dinner, and camaraderie under the summer sky. Italian flair was evident in every detail, from décor to a lively atmosphere, with sponsor Sheryl Epstein-Romano adding a sparkling open-air photo booth and prosecco bottles inscribed with “I love you” in five languages.
Interested in joining? Visit usrgardenclub.com.
Upper Saddle River Garden Club’s YearEnd Celebration Brings Italian Charm
ARTICLE BY CARLY MAC MANUS
PHOTOGRAPHY
BY
SHERYL ROMANO
Sheryl Romano
Beata & Sheryl
