Nourish and Flourish Volume 4

NOURISH Flourish and

®

Volume 4

The Healing Power of

NATURE

THE PLANT HUNTER Cassandra Quave, Ph.D.

TREASURED LANDS QT Luong

FLAVORS of the Season

In This Issue

FEATURES

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Treasured Lands by QT Luong

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Our National Monuments by QT Luong

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Gorgeous Gourds

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The Healing Power of Nature

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Chanticleer: A Magical Garden

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The Plant Hunter: Cassandra Quave, PhD

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Plants: They Nurture, Nourish, and Heal

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Mindful Gifting: I Must Go Shopping Today

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Love Can Be: A Literary Collection About Our Animals

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Farmstyle Living

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Build Your Best Life: Time to Declutter

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We’ve Got Your Back: Military Veterans Helping Others Reclaim Their Lives

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Creativity and Community: the Gypsy’s Farmhouse

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Fresh From Open Waters: From Boat to Table

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Flavors of the Season: Seasonal signature recipes and profiles of notable cooks

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Chef Bren Herrera: Driven by Inspiration

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Alaska Salmon Shares: Gravlox Toast with Shallot Caper Relish One-Pan Greek Cod with Orzo, Feta, and Olives

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Chef Bren Herrera: Lollipop Lamb Chops with Mint and Parsley Relish Seafood Paella

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Big Green Egg Double Smoked Ham with Fresh Pineapples and a Herb Honey Glaze

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Healthy Sides: Cornbread Dressing, Fresh Cranberry Sauce and Kale Salad

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Blackberry Brownie Bites

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Jamie Parrish: Raised Southern The Pavlova The Hail Mary Bloody Mary Bar and Candied Bacon Beet and Sweet Potato Pie

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FURRY FRIEND TREATS Zu’s Turkey Kale Meatballs Fig’s Tuna Cat Treats

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Foreword by Dayton Duncan

TREASURED LANDS QT Luong’s Photographic Odyssey Through America’s National Parks

W

hen Ken Burns and I set out to make our historical documentary series for PBS— The National Parks: America’s Best Idea—we knew that we would be drawing on their work (and that of other photographers) to tell our story.

What we hadn’t anticipated was meeting Tuan Luong.

Tuan, we discovered, is a living, breathing testament to the power of “America’s best idea.” Born in France to Vietnamese parents, he came to the United States to pursue his academic studies, and his life was transformed when he encountered the national parks. In much the same way that Yosemite provided John Muir with both an artistic inspiration and a deep connection to his adopted land, the parks brought the best out of Tuan, who recognized in their beauty and importance something many native-born Americans too often take for granted.

His dedication—it’s tempting to use the word “obsession”— to his self-imposed, self-directed, self-funded odyssey to bring his large-format camera to every single national park astonished us. The scope of it, which has taken him twentysome years to complete, in a way equaled—perhaps even dwarfed—that of Watkins, Jackson, Grant, and Adams.

Traveling on his own, with no government agency or corporate underwriter supporting him, he simply followed his heart and set about his work. It was never easy, as some of the anecdotes recounted in this book demonstrate. After climbing a mountain, the perfect shot of a sunrise demanded he spend the night on a summit without a sleeping bag, as his overnight gear was left at base camp, 4,000 feet

below. He routinely descended wilderness trails alone in the deep of night after capturing a sunset at various summits. He had a tooclose encounter with a brown bear in Alaska, and he had to abandon his photography gear. He ran out of gas in a small boat in the middle of 25,000-acre Kabetogama Lake.

He kayaked for miles in Alaska’s Glacier Bay to get the shots he wanted. Flash floods in Big Bend, on the Rio Grande, threatened to end everything. His shot of Crater Lake in the winter—one of my personal favorites—required snowshoeing in deep snow, packing heavy equipment, to collect.

This book is his. It is the culmination of his own odyssey to do what I don’t believe anyone else has done to date: to chronicle America’s national parks—every one of them, in considerable detail, using a largeformat camera for the iconic shots, in an era of digital images taken from devices you can carry in your pocket. It is a chronicle of firsts and lasts—it is the first time all fifty-nine parks have been photographed with a large-format camera, and likely the last, as the world embraces digital technology. It will be a benchmark for future park lovers and historians, in the ranks of his storied predecessors.

In addition, Tuan offers some stories behind the shots, as well as some valuable advice on how to see the same things with your own eyes—the best times to visit, what to expect, what to avoid, how to get there, how to capture your own memorable photographs. He is a skilled and incredibly generous guide. I think you’ll enjoy going on this journey with him. And I hope it will inspire you to embark on your own parks odyssey.

Foreword by Dayton Duncan, an award-winning writer and documentary filmmaker. Excerpted with permission by QT Luong, Terra Galleria Press, San Jose, California. Above: QT Luong at Scorpion Anchorage, Channel Islands National Park, 2010. Photo by Laurent Martres. Right: With nearly 800,000 acres of mystical beauty, Joshua Tree National Park is one of the world’s most incredible natural desert treasures. Shown here is the well-trodden 1.1-mile Barker Dam Nature Trail. Midway, the trail reaches a natural-looking reservoir that was created by early cattle ranchers in 1900, which is the only body of water in the park.

The boulders on the west side of the reservoir receive the first sunlight. Their reflections in the water’s calm surface are wonderful at sunrise.

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“My primary motivation in this quest was to explore and engage with the earth. The journey is the destination, but the photograph you take away from that destination has the power to inspire others to embark on their own journey. I hope that this book will do that for you.” ~ QT Luong

Shown above: Treasured Lands. Second Edition, Third Printing (May 2021): A project in the making of over twenty-five years, featuring sixty-two national parks, 484 pages, over 600 photographs, 140,000 words, and sixty-three maps. The beautiful, high-quality book is a must-have for any nature lover. It measures 12 inches wide by 10 inches tall and weighs 8 pounds.

To learn more please, scan the QR code below:

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Geological wonders highlight the barren beauty of Death Valley, a vast and trying place of desert extremes. Named by gold-seekers in 1849, Death Valley is the hottest place in the world, with 134°F recorded in the shade. It is also the driest place in North America, with an average 1.96 inches of rain per year. Shown here are the Mesquite Flat Sand Dunes.

WORDS AND PHOTOS BY Q T LUONG

I measure its success by how much these photographs inspire viewers to visit the places for themselves, for the happiness the parks bring through a deep connection with nature, and how the experience is likely to transform visitors into advocates for conservation.

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n February 1993, I visited Yosemite for the first time. It was love at first sight. That visit marks the start of my twenty-year affair with the national parks. In the National Park Portfolio (1916), the first-ever photography book about the national parks, Stephen Mather wrote: “Each park will be found to be highly individual. The whole will be a revelation.” Those few words summarize perfectly what fascinated me so much about the parks and motivated me to visit more of them. Each park represents a unique environment, yet collectively they are all interrelated, interconnected like a giant jigsaw puzzle.

Not far from where I lived on the West Coast, Ansel Adams and others had established a rich tradition of American landscape photography. Wanting to approach my craft from the level of the prints I had admired in local museums and galleries, I learned to use a large-format camera in the summer of 1993. After I returned from Death Valley and inspected one of my first 5 by 7–inch transparencies on a light table, I was astonished to see more details than I noticed standing at the scene. I realized that a viewer could have a close look at the landscape through the visually complex, detail-laden images, which would enable them to vicariously stand where I stood when I took the photo.

This notion inspired me to embark on a project that I thought was both original and compelling: photograph each of America’s national parks with a large-format camera. To pursue this, I settled in the San Francisco Bay Area and eventually left my career as a computer scientist to become a full-time photographer.

My quest to visit each national park was a twenty-year odyssey filled with the excitement commensurate with venturing—often alone—into the wilderness. Traveling to many corners of the world has only increased my appreciation for our national parks and confirmed that they are the greatest treasures of the nation. One may think that their status guarantees they will be preserved and protected for future generations, but that’s not a given.

Even as the National Park Service celebrates another

century, the agency faces a staggering budget deficit.

Its mission can be successful only as long as citizens care about the land, which is often brought about by a personal connection attained through a visit that raises awareness.

Exploring the national parks has brought me much joy, and the act of photography was an extension of that love, a desire to share with others in a tangible way the elation that comes with being in such special places. The Organic Act of 1916, which created the National Park Service, set forth two goals: to conserve the natural scenery and to provide these lands for the enjoyment of future generations.

The agency has done an outstanding job at meeting both of these objectives, although they can be contradictory. I am eternally grateful to those who set these treasured lands apart, and to the men and women who protect them while making them approachable.

During my long journey, I felt privileged to be able to experience such accessible yet untouched wilderness, a truly rare combination. If my photographs inspire viewers to visit these areas, the National Park Service made it possible.

My hope is that this book will not only inspire you to go out and discover new places, but also provide you with enough information so that you can stand at the very places these photographs originated. You will see that even in the most crowded locations, even Yellowstone’s Old Faithful, it is possible to have an uncommon and solitary experience.

Iconic attractions deserve a visit, but the parks are full of surprises as well—especially if you are willing to venture off the beaten path.

My odyssey through the national parks has been ostensibly driven by the desire to make photographs, but my primary motivation was to explore and engage with the earth. The journey is the destination, but the photograph you take away from that destination has the power to inspire others to embark on their own journey. I hope that this book will do that for you.

Right: Within the campground of the Joshua Tree National Park, you can also find another photographers’ favorite place: the weathered bonsai-like juniper tree framing a pointy balanced monolith. Reserving this campsite would be ideal for night photography. I timed my photograph for the moment when the last light from the moon lit the rock. Although the colors are not visible to the human eye, a moonset creates the same warm tones as a sunset, with the bonus of stars sprinkled in the sky. There are many discoveries to be made in the park by wandering around the boulders and following the light.

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The Grand Canyon, one of the world’s jaw-dropping natural wonders, is 277 miles long, up to 18 miles across, and over 1 mile deep. Its forty layers of horizontal strata retrace the largest section of geological time on Earth—over 2 billion years, or one-third of Earth’s age. Shown here is the Deer Creek slot canyon.

Shenandoah National Park rises 3,000 feet above the Virginia Piedmont to the east and the Shenandoah Valley to the west. Known for its views over the Blue Ridge Mountains, the landscape displays the cycle of the seasons with delicate springtime greens and pinks and autumnal hues that make the park a year-round delight. One doesn’t have to hike the 2,200 miles of the Appalachian Trail to experience the same connection to the living world that I felt with my stroll in the forest. I was filled with a sense of happiness the moment I stumbled upon a clearing covered with a luxuriant growth of ferns, a tender green surrounding cheerful pink flowers.

Hawai‘i Volcanoes National Park, on the big island of Hawai‘i, is one of the most dynamic places on Earth, where volcanic activity forms new land daily.

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Shown here: Boccard Point at sunset in the Soda Mountain Wilderness, a 24,707-acre wilderness area within the Cascade–Siskiyou National Monument in southwestern Oregon. This wilderness is an ecological mosaic where the state’s eastern desert meets towering fir forests. The biodiversity of the area includes fir forests, sunlit oak groves, meadows filled with wildflowers, and steep canyons. The area is home to a spectacular variety of rare species of plants and animals, including Roosevelt elk, cougars, black bears, golden and bald eagles, and goshawks and falcons.

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WORDS AND PHOTOS BY

Q T LUONG

our national

monuments As the national parks become ever more popular, our national monuments’ vast open spaces offer us places of solitude and inspiration.

The rugged experience gives us a sense of the western frontier, where personal responsibility, independence, and self-sufficiency are qualities that matter, where unlimited opportunities for exploration and adventure under a wide blue sky leave you endless room to be your own person.

Tread lightly, conserve loudly.

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OUR NATIONAL MONUMENTS | QT LUONG

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ith the stroke of a pen, the president of the United States can proclaim a national monument. The Antiquities Act of 1906 was enacted to provide an expedited means to protect areas of natural or cultural significance.

Since then, sixteen presidents have used the act to preserve some of America’s most treasured public lands and waters.

In 2017, an unprecedented executive order was issued questioning these designations by calling for the review of twenty-seven national monuments across eleven states and two oceans, opening the threat of development to vulnerable and irreplaceable natural resources.

Our National Monuments: America’s Hidden Gems, the first book of its kind, introduces these spectacular and unique landscapes. From the north woods of Maine to the cactusfilled deserts of Arizona, America’s national monuments include vast lands rivaling the national parks in beauty, diversity, and historical heritage. With limited visitor information available, yet offering considerable opportunities for solitude and adventure compared to bustling national parks, these critically important landscapes are often under the radar.

As the crown jewels of our public lands, the national parks are home to places of superlatives that overwhelm at first sight. Many of them have become icons of our natural 18 NOURISH AND FLOURISH

and cultural heritage. The often starker and more subtle landscapes of national monuments invite exploration to get to know and love, but the absence of postcard views is conducive to personal discovery. Our national monuments are unique places with different rules of engagement. The heavy visitation of national parks led to the necessity of strict rules, fences around champion sequoia trees, and scenic overlooks. Although one is expected not to enter ancient ruins out of respect, there are no such fences on national monuments. They offer more flexibility to experience the great outdoors. You can hike with your dog and camp almost anywhere.

QT Luong—one of the most prolific photographers working in America’s public lands and author of the best-selling and acclaimed photography book about the national parks, Treasured Lands: A Photographic Odyssey Through America’s National Parks—hiked and camped in the twenty-two landbased national monuments under review, aiming his lens at the grand vistas, archaeological wonders, and hidden delights along the way. Our National Monuments invites readers to experience for themselves these lands and learn about the people and cultures who came before—for whom these sites remain sacred places—with a renewed understanding of how these essential landscapes are preserving America’s past and shaping its future.

Rising above the Marble Platform on the west side of the Colorado River, the Vermilion Cliffs appear as a regal and imposing barrier. Located in northern Arizona near the Utah border, these sheer cliffs wrap around more than 75 percent of the monument boundary, shielding the Paria Plateau at the core of this 293,689-acre protected area. The monument was created to protect its simultaneously grand and intimate geology, archaeology, and world-class scenic vistas. Left: White Pocket is a group of domes and ridges covering an area of 1 square mile, below a larger mesa lined by similar rocks. It is a landscape photographer’s dream. Shown here: Cottonwood Wash, Zebra Slot Canyon.

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Previous spread: Calf Creek Recreation Area is a desert oasis located within the Grand Staircase–Escalante National Monument.

Named for its use as a natural pen for calves back in the late 1800s and early 1900s, the creek remained relatively unknown as a tourist destination until the formation of the monument under the Clinton administration.

Above: Coal Valley Natural Arch in the Basin and Range National Monument in Nevada.

This 704,000-acre wilderness land is like no other with vast open spaces, rugged rock formations, and views as far as the eye can see. Native people have lived and hunted here, miners have worked the rock, seeking their payday beneath the earth’s surface, and ranchers have guided livestock across the broad basins in search of areas to graze.

Their mark has been left on the hills as petroglyphs on rock faces, as shards of rock laying on the desert floor, and as decaying, abandoned structures.

Right: The Belknap Complex near the Middle Fork Tule River, in the Sequoia National Forest in California. Sequoias live exclusively in small groves in central and Northern California, with the largest grouping of them found in Sequoia National Park. These two tree species are wonders of the biological world. They are also some of the most magnificent things to behold on the planet.

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Our National Monuments invites readers to experience for themselves these lands and learn about the people and cultures who came before—for whom these sites remain sacred places—with a renewed understanding of how these essential landscapes are preserving America’s past and shaping its future. Twenty-seven national monuments, thirty-six contributors, 330-plus photographs, 70,000-plus words, twenty-eight maps. Hardcover, 308 pages, 12 inches wide by 10 inches tall. To order a copy, scan the QR code below:

OUR NATIONAL MONUMENTS | QT LUONG

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The gourds in this story were photographed at Scottsdale Farms in Milton, Georgia. This is a 65-acre family-owned garden center, nursery, home décor store, café, and working farm. They have provided gardening services to the Atlanta area for more than two decades.

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Photos by Morgan Rhodes

Gourds Gorgeous

There is something strangely beautiful about these knotty, curvy, textured, and colorful gourds. Some of these mutated fruits look like alien spaceships or animals. Each truly has a character of its own. It seems the funkier they are, the more we love them!

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T

he cooler months lures us to hunt and gather Mother Nature’s most beautiful and eccentric bounty.

For instance, take the unique “fruits” known as Cucurbitaceae, the gourd family of flowering plants belonging to the order Cucurbitales and containing 98 genera and about 975 species of food and ornamental plants. Members of the family are annual or perennial herbs native to temperate and tropical areas and include cucumbers, gourds, melons, squashes, and pumpkins.

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“I would rather sit on a pumpkin, and have it all to

myself, than be crowded on a velvet cushion.”

– Henry David Thoreau

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B

efore becoming the icon of the fall season, gourds have enjoyed a very rich cultural history. Humankind has had a long and intimate association with gourds.

The bottle gourd, or calabash, may have been man’s first cultivated plant. Thought to have originated in Africa, bottle gourds, Lagenaria sicereria, have been grown worldwide for thousands of years. Aarchaeologists have theorized that prehistoric humans who lived near the rivers on the west coast of Africa first used the small gourds that grow wild in these environments as early as 10,000 years ago.

Gourds made it to South America perhaps as long ago as 9000 B.C. By 7000 B.C., gourds were being cultivated in Peru and Mexico. The gourds have little food value, but their strong, hard-shelled fruits were long prized as containers, musical instruments, and fishing floats. This lightweight “container crop” would have been particularly useful to human societies before the advent of pottery and settled village life, and it was apparently domesticated thousands of years before any plant was domesticated for food purposes. (1) These unique “fruits” are a species of Cucurbitaceae that encompasses over 800 plants known collectively gourd or cucurbits. These include cucumbers, melons, watermelons, pumpkins, squash, and many others. Perhaps more than twenty genera are used for culinary purposes, which usually includes consumption of the mature fruit flesh, whole immature fruits, and/or seeds.

Three genera–Cucumis (cucumbers, melons), Cucurbita (pumpkins, squash), and Citrullus (watermelons)–rank among the top ten in economic importance among the vegetable crops of the world, and several others have regional importance. Cucurbits are also grown for use as ornaments and containers, and some are used for medicinal applications and other purposes. Some wild cucurbits have potential economic value. (2)

Sources: (1) The Harvard Gazette and (2) Smithsonian Magazine, www.smithsonianmag.com

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Nature

The Healing Power of

When you step into a raw, natural space, something shifts—emotionally, physically, and mentally.

Nature inspires a sense of empowerment and tranquillity, igniting an electrifying paradox of sensations.

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I

t’s hard to overstate how much good nature does for our well-being: Study after study documents the psychological and physical benefits of connecting with nature. People who are more connected with nature are happier, feel more vital, and have more meaning in their lives.

These studies, along with hundreds of others, all point to the same conclusion: We stand to benefit tremendously from nurturing a strong connection with nature.

“It’s in our DNA,” says Brooke Moran, professor of recreation and outdoor education at Western Colorado University. “There are studies from all over the world that show the outdoors equals health.” Studies vary about how much time it takes to reap the benefits, but with only 15 minutes spent in nature, Moran says there’s a reduction in cortisol— the body’s main stress hormone. “The longer you stay out, of course, the better the benefits. Being in nature allows us to focus our senses.

We’re not looking at screens or hearing all the man-made noises in the world.” Moran points to studies that show the ways nature can positively impact our health, including improving short-term memory by 20 percent, increasing levels of vitamin D, improving sleep quality, decreasing anxiety and depression, lowering blood sugar in diabetics, reducing inflammation, and even increasing creativity. “The list goes on and on and on,” she says.

Using water specifically as a healing element isn’t a new idea. Both the ancient Egyptians and the Greeks used bathing rituals to help cure physical ailments, while Native American tribes believed in the purifying power of sweat lodges. Now, people around the world use hydrotherapy to treat everything from poor posture to anxiety and depression.

Water helps to connect us to something bigger than ourselves, invoking deep feelings of awe and purpose. Spending time around water can also help to feed our creative side, inspiring some of the most iconic art, theater, and music that humanity has created. Beyond the beauty and calming effects of nature, there is something else at work here—negative ions. Negative ions are odorless, tasteless, and invisible molecules that we inhale in abundance in nature. Think mountains, waterfalls, and beaches. Once they reach our bloodstream, negative ions are believed to produce biochemical reactions that increase levels of the mood chemical serotonin, helping to alleviate depression, relieve stress, and boost our daytime energy.

Philipp Lenard was the first person to study what has been termed the Lenard effect in 1892. This is the separation of electric charges accompanying the aerodynamic breakup of water drops. It is also known as spray electrificationor or the waterfall effect. Lenard won the Nobel Prize for Physics in 1905 for his research on cathode rays and the discovery of many of their properties.

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CHANTICLEER GARDEN Written by Erin Dougherty, Public Programs Manager Photos by Lisa Roper, Horticulturist

A Magical Garden C

hanticleer holds a sacred magic and many people have walked these acres tapping into its healing power since it opened in 1993. Nestled on 50 acres, outside Philadelphia, Chanticleer is a place of solitude, where one can reflect on the memories of loved ones lost too soon, and a place of joy, like witnessing a child noticing a flower for the first time. When we are healing, we look for experiences that will help us transform pain into something productive, something manageable. Gardens and the natural world aid in this transformation.

Wandering through Chanticleer offers the opportunity to reflect. Pausing to take in the garden from different angles.

Looking up to see leaves against a blue-sky backdrop. Sitting back and tuning in with all your senses: feeling the breeze on your skin, smelling a fragrance that reminds you of your grandparent, hearing a hawk’s cry overhead. All senses are engaged in the garden. Sometimes it takes a while to clear the mind enough to experience a garden in this way, but the healing potential that comes from this practice is tangible.

The potency of landscape can both embrace us when we are at our lowest and transport us away from our worries, fears, concerns, and to-do lists. Chanticleer is an escape. A retreat. Two inflection points come to mind: After the attack on September 11, 2001, guests flocked to Chanticleer to wander the garden, bewildered, contemplating the vulnerable state of the world, and seeking salve for the unconscionable. Again in 2020, when the world was uncertain and our most basic tasks seemed risky and scary, Chanticleer served as refuge for guests and staff alike. In both instances, the culmination of how people sought solace in the garden deeply confirmed Chanticleer’s purpose to the public.

Chanticleer is a safe haven in a world of uncertainty, a place where the individual and the collective can grieve the losses we experience, a place of beauty for beauty’s sake.

Gardening itself is a form of caregiving. As gardeners, we tend plants, trying to help them grow.

Plants will find a way to thrive and persist, even at the hands of someone who is still honing their craft. The act of gardening is slow, monotonous at times. It asks the gardener to connect with the soil, the plants, to think through how things will look three months and three years from now. Gardening challenges the instant gratification mindset and helps us think long-term about a place, our impact on it, and its impact on us. How will this tree look fifty years from now? Will I get to see it grow and appreciate it? The result of this work creates a sense of place that welcomes people in to see themselves as part of the bigger picture and not so alone in their experience.

Whether you are grieving or celebrating, laughing or crying, Chanticleer will welcome you and leave you changed after even just an hour in the garden. Learn more and plan your visit at chanticleergarden.org.

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“Nature’s peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves.”

~John Muir, Our National Parks

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Scan QR code to view video. The passion flower, Passiflora incarnata, is an important source of medicine and food. Native to Southeastern regions of the country, all parts of this plant have been documented as a food source and medicine to ease physical ailments.

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The Plant Hunter This is a story of my journey and fascination with science and my dedication to it. Through the many surgical interventions I underwent, I gained decades of personal experience with the strengths and failings of modern Western medicine. It is through the lens of these experiences that I came to understand how humans are deeply tied to nature, how nature can provide clues for the next generation of advanced medicines, and how we may overcome antimicrobial resistance by targeting the ability of bacteria to cause harm rather than just trying to kill them outright.

I believe nature can save us. This is my war against infectious disease… ~ Cassandra Leah Quave, Ph.D. herbarium curator and associate professor of dermatology and human health at Emory University

Above: Photo of Cassandra Quave by Ann Watson NOURISH AND FLOURISH 35

fQ–– Plants:

They Nurture, Nourish, and Heal There is a strong connection between man and nature.

Ever since our first origins, humans discovered the benefits of the plant kingdom, which we used to feed ourselves, to heal, to enjoy, and to survive.

Healing with medicinal plants is as old as humankind itself. Throughout history, plants have been the main resource for medicine for peoples across the world. Even today, 80% of the population relies on traditional medicine for their medical needs. (1) Since the beginning, humans have experimented with plants to learn how they can help us heal. In essence, humans have been involved for thousands of years in a vast “clinical trial” with medicinal plants. The wisdom that resulted from this global experiment is a large part of our history of healing and health care.

According to Dr. Cassandra Quave, a leading medical ethnobotanist, plants are the basis for an array of medications we all now take for granted. However, in today’s world of synthetic pharmaceuticals, scientists and laypeople alike have lost this connection to the natural world. By ignoring the potential of medicinal plants, we are losing out on the opportunity to discover new life-saving medicines needed in the fight against antibiotic-resistant microbes. In her new book, The Plant Hunter: A Scientist’s Quest for Nature’s Next Medicines, she shows us how important studying plants is while sharing her own incredible journey and working tirelessly to make a difference.

Serious infections caused by bacteria that have become resistant to commonly used antibiotics have become a major global health care problem in the twenty-first century.

They not only are more severe and require longer and more complex treatments, but they are also significantly more expensive to diagnose and to treat. Antibiotic resistance, initially a problem of the hospital setting associated with an increased number of hospital-acquired infections usually in critically ill and immunosuppressed patients, has now extended into the community, causing severe infections difficult to diagnose and treat. No one understands this better than Dr. Quave.

(1) WHO (2003), WHO guidelines on good agricultural and collection proactices (GACP) for medicinal plants.

Excerpted with permission. The Plant Hunter: A Scientist’s Quest for Nature’s Next Medicines, Copyright © 2021 Cassandra Leah Quave, Viking, an imprint of Penguin Random House, LLC.

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“People have used plants to manage infectious diseases throughout human history. Of the 374,000 or so plant species already discovered on Earth, about 33,000 are used in medicine today.

However, not many of these plants have been scientifically investigated in depth.

What do we actually know about the antimicrobial potential of these plants in combating bacterial pathogens?

“Plants are chemically complex, and while this can present a challenge in the lab, it shouldn’t scare us away from studying plant compounds for antibacterial potential.

“This complexity contributed to the scientific community’s shift away from natural products in its search for new antibiotics in the 1980s. But today we have tools at our disposal that we didn’t have then—for example, analytical chemistry tools to better understand the activities of and relationships between plant compounds.

“It seems logical to me that we should investigate sources that have already been used—in some cases for millennia— by humans to treat infections. Instead of being fearful of plants’ complexity, let’s take advantage of it.” ~ Dr. Cassandra Quave Top: A Gorani boy in northeast Albania shows Dr. Quave a handful of wild edible plum fruits consumed by children as a snack. The Gorani are a Slavic Muslim ethnic group inhabiting the Gora region—the triangle between Kosovo, Albania, and North Macedonia. Photo by Cassandra Quave. Bottom: Dr. Quave and her student, Kat Bagger, worked together to press plant specimens on a field expedition in Baker County, Georgia.

They wore bandannas over their faces to keep the gnats out of their noses and mouths. Photo by Ann Watson, Emory Photo/Video.

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fQ–– “The Quave Research Group at Emory University takes the ethnobotanical approach to drug discovery. We study the botanical ingredients used in traditional medicines for infectious disease to discover new solutions for one of the world’s most pressing medical issues: antibiotic resistance.

“Our research has already shown that some medicinal plants are good sources of novel compounds that can be used to either enhance or restore the efficacy of existing classes of antibiotics.

“This involves field research to document traditional therapies for skin infections, collection of plants for chemical extraction, and bioassayguided fractionation strategies to isolate novel drugs.” ~ Dr. Cassandra Quave

Top: Dr. Quave in the Emory Herbarium examining plant specimens collected on expeditions in Europe and the Southeast United States. Photo by Morgan Rhodes.

Bottom: Dr. Quave examining dried herbs during an interview with community members in the Sharri Mountains of Kosovo. Photo by Susanne Masters.

Right page: Preparation of medicinal plants for experimental purposes is an initial step and key in achieving quality research outcome. It is of great pharmacological interest to isolate and study bioactive natural products.

Top left: Filtration of a plant extract prepared by steeping the ground plant matter in alcohol. Left middle: The plant compounds and alcohol are separated following filtration through rotary evaporation. Bottom left: The semidry plant compounds are frozen in water and freezedried to achieve a final dry powder for use in biological assays.

Top right: Retention voucher specimens are collected to serve as a record of the plant matter prior to extraction. Bottom right: Extracts being dried under ambient air. Photos by Morgan Rhodes.

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fQ–– Her quest is personal as well as scientific. She was born with multiple congenital defects of her skeletal system, had to have her leg amputated at a young age, and nearly lost her life to a hospital-acquired staph infection.

“I wanted to tell this story, the journey of my life, in my own words, with the goal of inspiring others to become empowered to chase their passions through building internal resilience. My hope is that this memoir can serve as a window into the real life of someone with very real challenges, and no superpowers, just a positive attitude and a willingness to fail and get back up to try again.”

Growing up in the small rural town of Arcadia in Southwest Florida, Dr. Quave spent periods of time with limited mobility. This gave her the time and space to slow down and really observe life closely. “The possibilities of the unseen world—that of microscopic creatures found in water— really captured my interest,” says Dr. Quave. While other kids were at football games or school dances, she was observing the natural world, and this became her “sport.” She was also successful in school science fairs and volunteered throughout high school at the local hospital emergency room. During college, she finally experienced the “aha” moment when she learned about ethnobotany: the scientific study of how humankind interacts with the plants. “I believe we will face a grave, deadly, and costly crisis if we don’t act now to increase our study of plants to develop new ways to treat infections. Indeed, our very survival may depend on it.”

“My hope is that this memoir can serve as a window into the real life of someone with very real challenges, and no superpowers, just a positive attitude and a willingness to fail and get back up to try again.

I wanted to tell the journey of my life, in my own words, with the goal of inspiring others to become empowered to chase their passions through building internal resilience.”

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During college, she had the opportunity to become a research intern at Explorama Lodges in the Peruvian Amazon. It was here that she decided to pursue new medicines inspired by nature as opposed to practicing medicine as a physician. “Humbly, I listen and learn from the elders, who offer the wisdom of generations of knowledge gained and passed down by the centuries unique to their cultures and ways of knowing health and practicing medicine. I believe nature can save us.”

Her journey wouldn’t be complete without the steadfast love and support of her husband Marco, her children, family, friends, and colleagues. She has traveled the globe, earned her Ph.D., and is the herbarium curator and an associate professor of dermatology and human health at Emory University.

We are proud to feature Dr. Quave’s story and life’s work in this edition of Nourish and Flourish. We will keep you informed of her progress through our blog posts.

••• For more information, please visit: https://etnobotanica.us

“We don’t need the gift of foresight to predict what is to come. Infectious diseases have plagued humanity since the time of our origins. To be prepared for the next threat, we must invest in the future.

We desperately need more resources to be prepared for what lies ahead. I continue to believe that plants offer the greatest chance for survival, assisting existing medicines and even leading to the creation of new ones.”

Scan code to learn more

Photo by Ann Watson

NOURISH AND FLOURISH 41

BUY LOCAL. SUPPORT LOCAL.

Mindful Gifting S

I must go shopping today . . .

I am completely out of generosity and must get some more.

I also want to exchange the self-satisfaction I picked up the other day for some real humility, they say it wears better.

I must look at some tolerance,which is worn as a wrap this season.

I saw samples of kindness—I’m a little low on that and one can never have too much.

I must try and match some patience, I saw it on a friend and it was so becoming.

I must remember to get my sense of humor mended and keep my eyes open for some inexpensive goodness.

It’s surprising how one’s stock of goodness is depleted.

Yes, I must go shopping today. ~ Maureen King

The most memorable gifts are ones that strike a meaningful cord, remind us of fond memories, or are truly one of a kind. We hope this issue will inspire you to gift mindfully for any occasion.

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Photo by Brooke Lark

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MINDFUL GIFTING

“Love can be, and sure enough is, moving in all things, in all places, in all forms of life at the same snap of your finger.” > Woody Guthrie Oklahoma native Woody Guthrie said it first and best. This new anthology of poems and prose, Love Can Be: A Literary Collection About Our Animals, is proof of what love can be, as thirty acclaimed authors join together to champion life in all its forms. This is their gift to the world, not just the artistry of their words, but their vision of an extended community that includes cats, birds, frogs, butterflies, bears, dogs, raccoons, horses—a full-out menagerie of being that enriches us all.

This broad-hearted vision comes with responsibility, and that responsibility speaks to the mission of the Kirkpatrick Foundation, publisher of the book.

The Kirkpatrick Foundation will donate all net proceeds of sales of this volume to animal charities in Oklahoma, as well as honoraria donated to the contributors’ selected animal charities.

This is a must-have for any animal lover and makes a wonderful gift for all ages. To order a copy of the book, scan the QR code below.

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BUY LOCAL. SUPPORT LOCAL. PHOTOS BY MORGAN RHODES

FARMSTYLE LIVING

O

ne of our local treasures in North Georgia is Scottsdale Farms Garden Center, one of the Southeast region’s favorite family and dog-friendly farm-style destinations.

Nestled on 65-acres, visitors can stroll through the large New England–inspired timber-frame gift barn, browse their expansive selection of garden and landscape plants, take a break for a delicious meal in their quaint café, or enjoy seasonal activities they host year-round.

Always on the hunt for fresh food, the farm grows vegetables and fruits to be used in the café along with eggs, courtesy of their resident hens. They also sell locally made jams and salad dressings, so you can bring the “taste of the farm” home to your family. Scottsdale Farms is a great place to spend a leisurely day and get inspired to decorate for the holidays, create a beautiful container garden, shop for that special someone, or just relax with a friend.

It all started in 1982 when Luca Gianturco started selling Christmas trees to pay his way through college. He never imagined that what started as a side project would grow into a regional agritourism destination that attracts visitors from all around the country. Every aspect of the business has been designed to blend in with the local community that is flush with beautiful horse farms. The thoughtfully curated selection of gifts reflects their customers’ interests in gardening, the love of animals and birds, food, wine, home décor, and fashion.

Scottsdale Farms has a friendly, knowledgeable staff and continues to grow to meet their customers’ needs.

Throughout the year, they feature a pumpkin patch, a Christmas tree lot, a pick-your-own blueberry patch, and many more events for children and adults. Scottsdale Farms is also home to chickens, pigs, cows, goats, dogs, cats, and fish! Little shoppers are welcome to feed the chickens and fish. Dogs are welcome as long as they are well-behaved and on a leash.

Right right: Paulo, a Maremma Sheep Dog from Italy., protects the goats from coyotes. He is a happy ambassador for the farm.

www.scottsdalefarms.com

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“Out of clutter, find simplicity.

From discord, find harmony.

In the middle of difficulty lies opportunity.” > Albert Einstein

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Life

build your best

Living in an uncluttered space allows you to build your best life. Unfettered by mountains of stuff to tend, you are free to pursue deeper relationships and boundless dreams.

Decluttering doesn’t happen overnight. It’s a process—and often, one that requires equal parts motivation and inspiration.

Decluttering your home isn’t just about the four walls you live in, but the context of your life. So it makes sense that to design a home you love, you would need to first define your overall vision.

Why not give the gift of decluttering for your special someone? This is a gift that is truly invaluable and will make your loved one feel so much better!

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SHOP LOCAL. SUPPORT LOCAL.

we’ve got your back Military Veterans Helping Others Declutter and Reclaim Their Lives Raised in a small town just north of Athens, Georgia, and brought up as a Southern gentleman, serving and protecting others was instilled in Grady Brain from a very young age. “We were raised on the belief of helping thy neighbor,” says Grady. “Family, farms, simple living, soulnurturing food, and an immense pride of being an American were at the core of our existence. We were proud to be country people.”

Being the son and grandson of men that had served our country, Grady followed family tradition and joined the Army at the age of 24.

“As the sun began to set over the Sangin Valley, I found myself on guard manning my Mk 19 40mm grenade launcher atop of the LMTV transport truck. We were in Helmand Province, Afghanistan, in late 2007—just seven months into our fifteen-month deployment. I found myself on overwatch, overlooking terrain that resembled Middle America—flat but beautiful mountainous land.

This was my second deployment with the 82nd Airborne Division in less than a year. I left my wife and then our firstborn child at home, trusting America was protecting them.

“As darkness approached, I looked for any movement in my green-colored world of night-vision goggles,” says Grady. “Morning couldn’t come fast enough. I looked forward to daybreak where my fellow brothers would gather and open up our ‘meals ready to eat’ (MRE) and talk about family, food, intel we received from other platoons, and anything funny we could think of to take the edge off of the day. We were brought together by food. It was our ritual, the thing we all looked forward to during the day-to-day uncertainty of war. We longed for home and family get-togethers, barbeques, and mom’s home cooking.”

After six years in active duty and six years in Special Forces, Grady pushed himself to earn his bachelor’s, master’s, and ultimately his executive MBA from Cornell University. With an incredible résumé, it took Grady a year to find a job in corporate America. As with many things that happen in our lives, the challenges are often where we find inspiration.

In 2015, Grady discovered the JDog Junk Removal brand. Inspired by their mission to help veterans transition into a nonmilitary job and business ownership, Grady once again pushed forward and opened his own franchise in 2019 with his father. Then, the unthinkable happened. His father landed in the hospital gravely ill.

Uncertain where or what to do, he turned to his JDog family for help.

“While my father was fighting for his life, I was introduced to Jason Holmes, a Marine veteran, who was looking for a new career opportunity,” says Grady. “My prayers were answered that day. Jason came on board as a partner and we hit the ground running and haven’t looked back,” says Grady.

“Being a veteran-owned company, I knew I would be building a business with like-minded individuals,” says Jason. “Veterans are a different breed. Values, leadership, and hard work ethic sets us apart. Finding JDog has given me the opportunity to do things for myself and support my family with honor.

“We understand that life is full of change, challenges and transitions,” says Jason. “It’s not just about junk removal; it is about helping people take the next step in their lives. We truly care about our customers.” “Many times when we show up, we are hauling away or moving things that made milestone memories in people’s lives,” says Grady. “Maybe it’s Grandma’s dining room table that everyone gathered for Sunday dinner, or scrap wood that is the only thing left of Dad’s tool shed … or that old chest that mom used to love. Our guys know how hard transition has impacted their lives. These experiences allow us to be compassionate and understanding as we offer our heart of service to our customers. Helping people in their place of need is what we are all about.”

Above: Grady Brain, founding partner and CEO, JDog Athens, Georgia. Photo by Gretchen Grey.

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The first step to a more organized, healthy and well-balanced life is you have to get organized, which means you have to begin to declutter.

Think how powerful it would be if you gave someone you love this gift of decluttering. It truly is a gift that will keep on giving. What is the first step? Call JDog. Clutter is ‘in the eye of the beholder.’ Some clutter might perturb some people and be totally fine for others. While orderly environments are more likely linked to healthier lives, studies have shown that a little bit of messiness may promote creativity and free thinking. It is important to find balance and what works for you and be flexible enough to know the boundaries.

Source: Darby Saxbe, Ph.D, an associate professor of psychology and the founder of the Center for the Changing Family at the University of Southern California in Los Angeles.

Top left: Christie, office manager, and Jason Holmes, COO, Marine, JDog Athens team. “We love being able to work together,” says Jason.

“We truly appreciate our customers. It’s not just about removing junk, it is really about helping people when they are the most stressed out who need and appreciate our help. The smiles and gratitude we receive is invaluable, especially in today’s world where the military is so misunderstood. Maybe this will encourage young people to take a closer look and learn more about what we do.”

Middle left: Anthony Copland, Army: “I was walking to school when 9/11 happened. I was only in the sixth grade and realized at that moment that I wanted to serve my country. “My dad was in the Army and I followed in his footsteps.” Brian Earls, Operations Director, served with Jason in the Marines and became involved with JDog after serving 18 years in law enforcement where he met his wife, Tina (right). “Just like law enforcement, we go to several houses a day,” says Brian. “We treat everyone with respect and provide a service no matter if it’s a millionaire or a blue-collar worker. I’m grateful to be able to help. This is not just a job. It’s a continuation of providing a much-needed service with respect and dignity.”

Bottom right: Jason Holmes, Brian Earls, and Steve Lauder make up the core team at JDog Athens.

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BUY LOCAL. SUPPORT LOCAL.

creativity and community

W

Our boutique is colorful, fun, and features an eclectic assortment of furniture, home décor, artwork, jewelry, handcrafted soaps, and other artisanal gifts. Our bohemian style tends to be super casual and carefree, with a relaxed approach to shopping. We are all about being positive and giving back.

The Gypsy’s Farmhouse has raised thousands of dollars for many local charity organizations. Every month ,we give back through donating a portion of our proceeds or by hosting events. We have supported Meals by Grace, Pediatric Cancer Research, Tunnel for the Towers, the Humane Society, and many more. ~ Jo Carr, Owner

Photos by Morgan Rhodes and Nancy George

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hen you first meet Jo Carr, you immediately feel her warmth and free spirit. She is the owner of a boho farmhouse boutique store located just north of Atlanta in the quaint town of Cumming, Georgia. Aptly named “The Gypsy’s Farmhouse,” her store features more than 50 vendors and showcases an eclectic mix of furniture, jewelry, home décor, artisanal gifts, and original art. The common denominator of each vendor is the desire to “pay it forward” to support the local community. “Every month, we give to a different nonprofit. My idea to open my own shop began a few years ago when I had booth space at a local antique store,” says Jo. “I knew I wanted to open my own business and become a integral part of the local community and have a way to be more visible and give back.”

This year has been very satisfying as the store has attracted so many gifted vendors. New products arrive every day and the quality is unmatched in the area. Vendors are vetted for their talent, quality of products, and their positive and energetic personalities, which makes for an inspired, happy shopping experience. Many of the customers will stop in to say hello and catch up–there is a lot of social interaction. The Gypsy’s Farmhouse genuinely appreciate their customers, who will always be greeted with a smile.

Jo has always had an entrepreneurial streak. She started her first business as a teenager teaching cheer leading and dance classes for young girls at the YMCA. Since then, she has run many successful micro-businesses including cheer leading, dance and gymnastics programs; providing hair and makeup for weddings; coaching boys, and girls, basketball; personal training coach; owned a hot dog business; and worked in construction with her husband. She has always gravitated to work that involves daily interaction with people of all ages and giving back.

“Now more than ever, supporting local business is so very important,” says Jo. “Because of the challenges over the last year and a half, many businesses had to close. We are grateful to our loyal customers. Because of them, we have been able to sustain and expand. The Gypsy’s Farmhouse is where creativity and community come together. We are truly blessed to be surrounded and supported by such wonderful people, and are proud to be a local owned and operated business. We are hopeful that this area will grow into one of the most sought-after vintage, boho-style shopping areas in the region.”

Pictured above: Jo Carr, (fourth from left), owner of The Gypsy’s Farmhouse, with some of her vendors. This is an upscale furniture and home décor farmhouse boutique with inventory that changes every day.

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BUY LOCAL. SUPPORT LOCAL. BOAT-TO-DOORSTEP

fresh from open waters Alaskan Wild-Caught Fish Brings a Sense of Well-Being and Tradition to the Table

Nestled at the foot of glacial carved mountains facing the Pacific Ocean on Baranof Island, Sitka is located on the outer coast of Alaska’s Inside Passage. It lies at the heart of the Tongass National Forest, the largest temperate rain forest in the world. The Tongass is a place filled with islands and salmon streams, where towering mountains sweep down into thick oldgrowth forest and granite cliffs drop into deep fjords.

Alaska natives have continuously inhabited the Tongass for more than 10,000 years, residing with salmon, bears, wolves, eagles, and whales. The first nations include the Tlingit, Haida, and Tsimshian. Living from the land is still a way of life here, a cultural tradition as well as a necessity, supported by the abundance of fish and wildlife in the region. (Source: USDA) Sitka is also the home of Sitka Salmon Shares, a company that is transforming small-scale, communitybased fisheries in Alaska. During a time when global and domestic markets have collapsed due to trade wars and the pandemic, Sitka Salmon Shares pays a premium price to fishermen who adhere to their strict sourcing standards—which translated in 2020 to hundreds of thousands of dollars in additional income in the pockets of local Sitka fishermen.

It all began in 2011, when Nic Mink, a professor of

environmental science, and two students traveled to Sitka, Alaska, for the summer. They engaged in conversations and deepened their understanding of the importance of protecting Southeast Alaska’s wild salmon populations and the pristine environment that supports one of the world’s last great salmon reserves. While in Alaska, they met Marsh Skeele. Marsh grew up fishing in Southeast Alaska, learning to love the valuable ecology, fish, and people in the

Alaska wilderness.

With a shared passion, they decided to create Sitka Salmon Shares. Their mission? To deliver the highest quality seafood to home cooks across the lower 48 and to offer the best customer experience and support to Alaskan fishing communities. Over the last decade, they have exceeded their goals to transform community-based fisheries and create a market for responsibly harvested, high-quality fish.

Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. They have a diverse group of fishermen and partners who use responsible fishing methods to catch a variety of wild Alaska seafood species.. With a small processing plant in Sitka, Alaska, they can custom-process the catch with a laser focus on quality and traceability. Their catch is delivered to members across the nation through their seafood box subscription model or one-time boxes.

Above: Lance McCutcheon joined Sitka Salmon Shares in 2019. “I love the freedom of fishing and the fact that I can make a living on the ocean. The shoreside excursions in the Alaska wilderness are always phenomenal. And then there is always the adrenaline rush when you get into a big school of hungry fish! Thank you for supporting small-boat fishing. You play an important role—without you, we can’t do what we do. Make your friends aware of responsibly caught practices. A conscious consumer will pay dividends in not only personal health and well-being but that of the fleet and the environment as well.”

Photos courtesy of Sitka Salmon Shares. Sources: www.akfoodpolicycouncil.org and Sitka Salmon Shares

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gravlox toast with shallot caper relish This thinly sliced cured salmon is a thing of beauty. This traditional, unsmoked Scandinavian methods gets its flavor from its cure of salt, sugar, and dill, Additional spices, such as citrus, coriander, juniper berries, or fennel, can also be added.

Scan code to meet the fishermen and women!

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Flavors of the Season Throughout history, people of all different cultures and religions have paused before a meal in order to express gratitude for the nourishment food provides.

This practice not only leads to a more present and enjoyable eating experience, but also helps us appreciate the great communal effort that goes into growing, harvesting, and preparing each ingredient.

Baked Brie in Puff pastry

with Fig and Orange Preserves With Spicy Candied Walnuts Ingredients 1 sheet puff pastry, thawed according to package instructions All purpose flour for rolling 1 8 to 12 ounce brie wheel 1 large egg, beaten Fig and orange preserves – or filling of your choice Fresh thyme Pomegranate arils for garnish (optional) Heat oven to 400° F. Arrange a rack in the middle of the oven. Line a baking sheet or pie plate with parchment and set aside. Remove brie from the refrigerator and let come to room temperature. Lay a piece of parchment paper on a flat work surface and dust with a small amount of flour. Roll out the thawed puff pastry and flatten with a rolling pin for a consistent thickness.

Scoop out the center of the brie with a spoon and add the preserves of your choice. Place brie in the center of the puff pastry and fold the corners over the top forming a neat package. Press the edges to form a circle. Transfer brie to baking sheet or pie plate. Brush with beaten egg around the top and sides. Bake until golden brown – about 35-40 minutes. Allow to cool for about 5 minutes. Top with fresh thyme and candied chili walnuts. You can also top with your favorite toppings – get creative as this is one of the easiest, most delicious ways to serve brie.

Spicy Candied Walnuts Ingredients ½ cup walnuts ¼ brown sugar 1 teaspoon vanilla Dash of cinnamon Cayenne or chipotle pepper to taste Sea salt Preheat oven to 300° F. Line a baking sheet with parchment paper. In an small bowl, add brown sugar, cinnamon, cayenne or chipotle pepper and salt. Mix until combined. Add walnuts, vanilla, and brown sugar, toss until coated. Spread walnuts on a single layer of parchment paper, Bake for about 20 minutes, stir around and bake for another 10 minutes until golden brown. Remove from oven and let cool. Sprinkle over the baked brie and serve.

Charcuterie board and photo by Nancy George.

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CHARCUTERIE: The 1961 edition of Larousse Gastronomique, the foremost culinary encyclopedia, defines it as “the art of preparing various meats, in particular pork, in order to present them in the most diverse ways.” Charcuterie is derived from the French words for flesh (chair) and cooked (cuit). The word was used to describe shops in 15th century France that sold products that were made from pork. The practice of salting and smoking meats to preserve them dates back about 6,000 years to ancient Rome. Charcuterie is rooted in the belief that nothing from the animal should be wasted.

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Driven by

Inspiration

Bren Herrera Combining her Caribbean roots and experiences from her world travels, Chef Bren Herrera is bringing authentic recipes, flair, and flavor to CLEO TV’s newest series, ‘Culture Kitchen with Bren Herrera.’ She is the first woman to star in her own show on CLEO TV and the first Afro-Latina to host a lifestyle cooking series on a major United States–based network.

Above: Bren Herrera in her kitchen. Above right: Bren and her mother, Mami. “My mother has instilled in us a great spirit of service and care. I’ve seen her selfless ways my entire life. There are so many people in need of love, attention, warmth, and nourishment. I am empathetic to that and try to live my life daily with the intention of service. It’s my honor to bless someone else. When our neighbors are safe and full, our larger communities can thrive. My life’s mantra is this ‘Live in Love.’ When we love, we always operate from a place of service and gratitude.”

“I have always cooked,” says Bren Herrera, a professional chef and media personality with a sophisticated passion for exploring the world.

For centuries around the globe, regardless of race, religion, and ethnicity, women have organically and traditionally assumed and executed the role of “master chef” in their homes, communities, and villages. “Growing up in an AfroLatin American and Caribbean home, my mother has been the cornerstone of our culinary experiences. There is a natural nurturer and caretaker persona that comes with being at the helm of the kitchen.”

Bren’s life journey began when she was born in Cuba. After only 17 months, her parents, who were political refugees, immigrated to the United States. “Though I was a baby, that life transition has shaped so much of who I am, how I move in the world, and how I represent myself,” says Bren. “When my parents decided to settle in Washington, D.C., the cornerstone of American democracy, they were very intentional about maintaining our Caribbean culture. I grew up watching telenovelas, listening to our music, dancing casino and cha-cha-cha, all of which is rooted in African rhythm. My four siblings and I were only allowed to speak Spanish at home. Brilliant strategy because so much of my work and brand today is about representing the culture. I speak Spanglish a lot or throttle between English and Spanish as a way of showcasing my (our collective) diversity.”

“My mom, Mami, cooked two to three meals a day, every single day of the week, except Saturday,” says Bren. “We were so blessed to enjoy fresh food every day. This created a passion for food and cooking, especially when I saw how family and friends reacted to my mom’s food. She taught me so much of what I know and certainly is the Doña of Cuban food. Our energy in the kitchen is a lovely dance of old and new school. She’s a traditionalist, while I’m a modernist invoking our ancestry. We still learn from each other.

My best moments in my kitchen are definitely the ones where we’re cooking together.”

Photos courtesy of Powerhouse Productions 58 NOURISH AND FLOURISH

Lollipop Lamb Chops with Mint and Parsley Relish Recipe courtesy of Bren Herrera Ingredients 8, bone-in lollipop lamb chops Kosher salt Black pepper Olive oil 1 tablespoon butter Mint relish ½ cup fresh mint, minced ½ cup curly parsley, minced 3–4 cloves minced or pressed garlic 2 tablespoons Champagne vinegar 2 teaspoons agave or orange blossom honey 2 tablespoons olive oil Method Season the lamb chops with salt and pepper. Heat a medium to large cast iron skillet over high heat. Drizzle with oil and butter.

Once the butter melts, place the lamb chops in the skillet.

Sear the lamb chops on each side until golden brown. Cook to your desired internal temperature and remove to rest for 5 to 10 minutes.

While the lamb chops are resting, make the mint relish. Add all of the ingredients into a medium bowl, mix to combine, and season with salt and pepper to taste. Serve the lamb chops with mint relish and enjoy!

Lamb lollipops are paired with an heirloom mushroom melange and creamed butternut squash.

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“In 2008, I launched Flanboyant Eats, a food and travel blog documenting my Cuban culture and passion for global traveling.

Through the blog, Emeril Lagasse found me and invited me to appear on a new cooking show he was premiering the same year. That was my first time on network TV. I fell in love with it. It made all the sense: a huge platform where I can entertain, educate, and celebrate my culture through dynamic storytelling and delicious food! In 2014, the TODAY show called me, and I became a regular guest for a few years. That’s when everything changed.”

“Right in the middle of a global pandemic, I received an unexpected phone call from Powerhouse Productions, offering me my own cooking and lifestyle show on Cleo TV. After spending more than a decade working on being understood and accepted in a space where Black and Latina women are simply not represented, ‘Culture Kitchen’ has become my new platform. The show celebrates my culture, our people, the love I have for our roots. I was very intentional in selecting the recipes for each episode so that any viewer could walk away with more knowledge, appreciation, and interest in my culture and love for global experiences.”

“Looking forward, I’m really excited about more TV where food and lifestyle are the centerpiece,” says Bren. “I want to continue using food as a way to keep the culture alive. The big screen is a goal. I’d love to work with Ava DuVernay and a few others I have in mind to pen the deep stories I have about our people’s journey. I want to be a part of the shifting narrative.”

Scan code to learn more:

@brenherrera 60 NOURISH AND FLOURISH

Recipe courtesy of Bren Herrera

Chef Bren’s Seafood Paella

Ingredients 1 medium Spanish onion, rough chopped 6–8 garlic cloves, rough chopped 1 red bell pepper, small to medium diced ½ teaspoon cumin ½ teaspoon smoked paprika 1 teaspoon dried oregano 1 quart + 1 cup fish stock ½ cup white wine 3 Maine lobster tails ½–1 pound head on Texas prawns Kosher salt 1 large tomato, medium diced 2 teaspoons tomato paste 2 cups paella rice (such as Valencia or Arborio) 1 teaspoon saffron threads infused in 1 cup water or oil 10 pieces PEI mussels 10 pieces little neck clams 1 cup calamari rings and tentacles Thinly sliced scallions, for garnish Minced parsley, for garnish Method Heat a 15-inch paella pan over medium-high heat. Drizzle with olive oil, and once it gets hot, add in the onions, red bell pepper, and garlic to begin the sofrito. You want to hear them sizzle as soon as they hit the pan! Cook until the onions are translucent.

To season, add in the cumin, smoked paprika, oregano, and kosher salt and give everything a good stir. Turn off heat. In a separate large sauté or saucepan, add in 1–1½ cups of fish stock and a splash of white wine (you can also use just white wine or water). Place in the lobster and shrimp and bring up to a low simmer, cooking until the shellfish are tender and pink in color.

Season with kosher salt as needed.

Turn heat back to medium to continue cooking in the paella pan. Add the tomato and tomato paste to the paella pan and stir, and then add in the rice and stir. Pour in the fish stock only to the rice and bring it up to a simmer and cook for about 15 to 20 minutes over medium heat. As the rice cooks the liquid will be absorbed, so you may need to add more liquid as you go. Season with kosher salt to taste.

Halfway through cooking the rice, add in the saffron-infused liquid. Stir into the rice. Then, evenly lay out the lobster and prawns on top of the rice. You can also use the liquid from cooking the seafood and pour it into the rice while it continues to cook.

Add and distribute the clams and mussels on top of the rice and continue to cook on a low simmer.

In the last 5 minutes of cooking add in the calamari rings and tentacles and cook through until tender (this will be a couple minutes).

Sprinkle and garnish the paella with scallions and parsley. Serve and enjoy with crusty bread.

Photos courtesy of Powerhouse Productions

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One-Pan Greek Cod with Orzo, Feta, and Olives Recipe courtesy of Grace Parisi, Culinary Director, Sitka Salmon Shares Who doesn’t love a good one-pan dinner? With easy prep and even easier cleanup, dinner is ready and dishes are done lickety-split, leaving extra time for some of the more important things, like catching up on the latest episode of Wild at Home.

Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Serves: 4 Ingredients 1 pound Sitka Alaska cod, cut into 6 pieces 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 cup orzo ½ cup chopped onions 28-ounce can whole peeled Italian tomatoes 1 cup water Coarse sea salt and freshly ground pepper 1 sprig oregano or ½ teaspoon dried oregano ¼ cup pitted mixed olives ¼ cup crumbled feta 1 scallion, sliced Method Cook the orzo. Preheat the broiler with the oven rack in the upper third. Heat the olive oil, orzo, and onion in a large deep skillet. Cook over medium-high heat, stirring until the orzo is golden, about 5 minutes. Add the tomatoes and their liquid, breaking them up with a spoon.

Add the water, oregano, and olives and season with salt and pepper. Reduce heat to medium and cook, stirring until thick, 8 to 10 minutes.

Season the fish with salt and pepper and add it to the skillet. Top with feta, drizzle lightly with oil, and broil until the fish just flakes, 3 to 4 minutes. Sprinkle with scallions. Serve.

Photo by Kelley Jordan 62 NOURISH AND FLOURISH

Wild-Caught Fish Just For You! The Carpenter family purchased the Fish Tale over twenty years ago, becoming owner-operators of their own fishing vessel and stepping away from high-volume industrialized fishing as crew.

They were looking to build a sustainable, small- scale fishing business with their children that was mindful of the environment and its resources.

They are extremely grateful to be part of Sitka Salmon Shares. Being able to connect with customers and provide the best quality seafood possible is their driving inspiration. “Thank you for supporting smallscale fishermen like us,” says Len. “It is very rewarding to know our customers love our seafood, and trust our quality and commitment to be good stewards of the resource we depend on.”

Above: The Carpenter fishing family in Kodiak harbor. From left: Matt, Len, Anita, and Tristen.

Scan code to learn more.

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RECIPE AND PHOTO BY NANCY GEORGE

BIG GREEN EGG DOUBLED SMOKED HAM With Fresh Pineapples and a Herb Honey Glaze How about some real comfort food? Baked ham is one of those beloved foods that works for any occasion—one bite brings you right back to childhood, when all you needed was some yummy, smoky goodness to feel that everything was right with the world.

Ham is already cooked when you purchase it, so all you need to do is decide on your favorite glaze and reheat it. The ease of making this nostalgic centerpiece dish is one of its finest attributes, especially when you smoke it in the Big Green Egg. Low and slow-smoked meat offers a three-dimensional explosion of flavors. It could be connected to the fact that it’s elemental, and universal.

As Korean-American-Southern chef Edward Lee writes in his cookbook, Smoke & Pickles, the appeal spans the continents. “Some say umami is the fifth [taste], in addition to salty, sweet, sour, and bitter,” Lee writes. “I say smoke is the sixth.” And then there are the leftovers...need we say more?

LOW AND SLOW! The purpose of low and slow cooking and smoking is to allow meat to cook fully, but to avoid burning or drying out the meat in the process. Smoking adds flavor and depth to the meat itself during the cooking process.

Ham comes from the rear leg of the pig and is then salted and dried or smoked. In the 1940s, Harry Hoenselaar invented the spiral-slicing machine.

It holds ham while an oscillating blade makes thin cuts into the meat around the bone. Now, precooked spiral ham is a heat-and-serve holiday classic.

Ingredients 6–8 lb smoked ham fully cooked, spiral-sliced 20-ounce can pineapple rings in pineapple juice (juice reserved) or fresh pineapple sliced 6-ounce jar of maraschino cherries 1/3 cup pure honey ¼ cup yellow mustard 1/3 cup brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground ginger Handful of whole cloves Toothpicks Method Set up the Big Green Egg for indirect cooking at 225°F or preheat oven to 325°F. If frozen, make sure that the ham is completely thawed. In a medium-size bowl, combine the pineapple juice, brown sugar, mustard, honey, ginger, cloves, and cinnamon. Stir to combine. Transfer into a saucepan. Bring the sauce to a boil over medium-high heat, and whisk. Lower heat and stir for about 1 to 2 minutes until the glaze is clear. Brush the glaze over the ham.

Place the ham on a roasting rack with a drip pan and bake, uncovered, for 30 minutes. Remove the ham and add the sliced pineapples and cherries using toothpicks. Baste with the remaining glaze and place it back in the EGG or oven for another 30 minutes, uncovered. Remove from the heat and serve.

Scan code to learn more about the Big Green Egg

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RECIPE AND PHOTO BY NANCY GEORGE

Healthy Side Dishes

Cornbread Dressing with Fresh Herbs and Toasted Elliott Pecans Ingredients 2 cups self-rising cornmeal mix 1½cups buttermilk 1 large egg ¼ cup plus 1 teaspoon pure vegetable oil

Method Heat oven to 450°F. Spoon 1 teaspoon of vegetable oil in an ovenproof or cast iron skillet. Place the skillet in oven to heat for about 5 minutes. Whisk the egg in a medium bowl. Stir in the buttermilk, oil, and cornmeal mix, until smooth. The batter should be creamy and pourable.

Remove the hot skillet from the oven and pour the batter into the skillet. Bake for 20 to 25 minutes, until golden brown. Remove from heat, cool, and set aside. When room temperature, crumble into pieces.

Dressing Ingredients 6 tablespoons butter 1½ cups onions, chopped 1 cup celery, chopped 1 tablespoon fresh or dried sage, chopped 1 teaspoon fresh parsley, chopped 1 teaspoon fresh thyme, chopped 1 cup dried bread cubes (you can make your own or buy them prepackaged) ½ cup whole milk 1–2½ cups chicken stock or broth 2 tablespoons butter Salt and pepper, to taste Method Preheat oven to 350°F. Heat 2 tablespoons of butter in a skillet over low heat, until melted. Add the celery and onions and cook, until soft. Add the sage, thyme and parsley. In a large bowl, combine the crumbled cornbread, bread cubes, celery, onions, and herbs. Whisk together the eggs and milk. Add to the bowl. Stir in 2 cups of broth.

Combine all ingredients. The mixture should be very moist, add more broth if needed. Transfer to a greased baking dish or cast iron skillet. Bake at 350°F, until golden brown on top. You can add butter to the top of the dressing a few minutes before taking it out of the oven.

Remove from heat and add toasted Elliot pecans and a dash of fresh herbs for garnish.

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Toasted Pecans ½ cup Elliot pecans Olive oil Salt and pepper, to taste

Method In a small skillet, add the olive oil to coat the bottom of the pan. Add the pecans, salt, and pepper to taste. Over medium heat, roast the pecans, until golden brown.

Remove from heat and cool.

Fresh Cranberry Sauce Ingredients ½ cup fresh orange juice, from 2 oranges ½ cup water ¾ cup plus 2 tablespoons sugar 12-oz bag fresh or frozen cranberries (do not use dried) Zest of 1 orange, about 2 teaspoons Salt, to taste Method In a medium saucepan over high heat, bring the orange juice, water, and sugar to a boil. Add the cranberries, orange zest, and salt and return to a boil. Reduce heat to medium and boil gently for 10 to 12 minutes, until most of the cranberries have burst open.

Transfer sauce to a serving bowl. Cover and chill until ready to serve. Garnish with orange zest.

Kale Salad with Dried Oranges and Apples Ingredients 2 cups fresh kale, washed ½ cup dried oranges or any other dried fruit of your choice 1 apple, diced Fresh rosemary Olive oil Salt and pepper, to taste Balsamic vinegar, to drizzle Method Wash and clean the kale. Spin dry and cut it into ribbons.

In a medium bowl, add the kale and drizzle with olive oil.

Massage the kale in the bowl, until softened. Add the dried fruit and diced apples. Add salt and pepper to taste.

Drizzle with balsamic vinegar and serve.

Cranberries and blueberries fruits native to the United States. Cranberries are unlike any other fruit in the world.

From Cape Cod to Washington State, the cranberry has played a role in holiday culture and family health & wellness for years. So if you’re going to pick a fruit to represent the American harvest, this is it.

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RECIPE AND PHOTO BY MORGAN RHODES

Blackberry

BROWNIE BITES Ingredients ½ cup salted butter, melted and slightly cooled ¾ cup all-purpose flour ¼ cup cocoa powder, unsweetened ¼ teaspoon espresso powder ½ teaspoon salt ½ cup granulated sugar ½ cup light brown sugar 2 large eggs 2 tsp vanilla extract ½ cup milk chocolate chips, melted 1 cup milk chocolate chips Blackberries to top each brownie, fresh Method Preheat the oven to 325°F. Butter a mini muffin pan and set aside. Melt the butter in a small saucepan on the stove, or in a microwave using a microwave-safe dish.

In a medium bowl, whisk together the sifted flour, cocoa powder, espresso powder, and salt. Set aside.

Pour the slightly cooled, melted butter into a large mixing bowl. Using a stand or hand mixer, mix in the granulated sugar and brown sugar until smooth, approximately 2 minutes.

Add the eggs and vanilla extract. Mix for 1 to 2 minutes.

Mix in the melted chocolate, until combined and has a smooth consistency. Add the flour mixture until combined.

Use a rubber spatula to fold in the milk chocolate chips.

Spoon the mixture into the mini muffin pan, filling each cup three-quarters full.

Bake for 12 minutes. An inserted toothpick will not come out completely clean because of the melted chocolate chips inside. Be careful not to overbake; the brownies will continue to cook a little while cooling. Allow brownies to cool for 3 minutes in the pan, then remove them and continue cooling on a rack. Cool them completely before topping with the buttercream frosting. Makes about 4 dozen.

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Blackberry Simple Syrup Ingredients ½ cup water ½ cup granulated sugar 4-ounces blackberries, fresh or frozen In a medium saucepan, combine the water, sugar, and blackberries. As the mixture begins to boil, reduce the heat to low and simmer for 5 minutes. Cool the mixture to room temperature, then strain. Store it in the refrigerator in an airtight container for up to 2 weeks.

Marshmallow Buttercream Frosting Ingredients ½ cup salted butter, softened ½ cup solid vegetable shortening 1 teaspoon vanilla 1 tablespoon milk 4 cups powdered sugar 1½ cups marshmallow fluff 2 tbsp blackberry simple syrup (optional) Method Combine the butter and shortening in the mixing bowl of a stand mixer until light and fluffy, about 1 to 2 minutes.

Mix in the vanilla extract and milk.

Add in the powdered sugar, 1 cup at a time. When all has been added, scrape the sides of the bowl with a spatula and mix on medium until fully combined.

Add the marshmallow fluff, then beat on medium until light and fluffy.

Store it in the refrigerator for 4 to 5 days, or in the freezer for up to 3 months.

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RAISED SOUTHERN Food, Farms, Family, and Friends

Anna Pavlova (1881–1931) is one of the greatest ballerinas of the 20th century, who made the whole world fall in love with Russian ballet. Her mysterious smile, incredible grace, and astonishing work ethic made Pavlova a true inspiration for everyone lucky enough to see her dance. Exquisite perfumes and dreamy desserts were created in her honor, while concert halls throughout the world applauded her and monuments to the ballerina were erected long before her death.

In 1912, she moved to the United Kingdom and began a new period in her life. She was joined by her one and only love, Baron Victor Dandre, and purchased the Ivy House, a luxurious mansion in Golders Green. Frequent articles appeared in papers and magazines, showing her entertaining friends and taking care of her garden and pond where her beloved swans lived, including Jack, her favorite with whom she loved to pose for photographs.

She appeared in countries which had hardly heard of ballet and whose dance traditions were very different.

She captivated audiences everywhere with her artistry and her passionate commitment and inspired a whole generation of girls to take up ballet. The famous “Pavlova” dessert was created in her honor, which combines meringue, cream, and berries. It was said “She does not dance; she soars as though on wings.” From this you get the sense that this is a light, airy dessert.

Source: Victoria and Albert Museum, London

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Jamie Parrish has been creating, entertaining, and cooking for most of his life. Born and raised in the small town of Ty Ty, Georgia, he spent most of his youth roaming around his family’s farm. Creating food and entertaining with a “new Southern twist” with locally grown ingredients is one of his signature specialties. He also loves to travel and bring back culturally inspired dishes from other countries. We recently visited with Jamie at his Atlanta home to see what he has been up to and to photograph some of his amazing creations.

NF: So, we know you love to travel and just got back from South Africa.

How was traveling during this crazy time?

JP: Oh man. It was like a big exhale. I had never been to the continent of Africa, but it was a trip always sitting on the edge of my bucket list. When I found out they had lifted some of the travel restrictions, I was like, “No time like the present!” I loved it there. There are so many similarities in the food. Growing up in the South, we don’t think of the recipes we love—fried chicken, rice and beans, okra—as being African, but they are. And just being in the open plains, seeing those beautiful animals every day, and then coming in and having a great dinner paired with the perfect South African wine; it was a trip I will never forget. The food there has inspired me to try new flavor profiles.

NF: We know you love to celebrate and entertain for every holiday and have been on the White House Christmas decoration team for a few years, how did that opportunity happen?

JP: A friend sent me the call for volunteers on the White House Twitter account and said I should go for it. I applied. They asked to see a few photos of things I had done in the past, and the rest is history. One of my most cherished moments was decorating the Gold Star tree alongside the mothers and wives of fallen soldiers. It was a special moment in my life. I also do weddings for my close friends, and I keep a seasonal tree up in my home year-round.

“Sometimes, you want a dessert that looks as good as it tastes. This dessert looks ‘fancy’ but is quite easy to make. I tend to serve pavlova when my main meal has been heavy and or a bit salty. The light, fruity pillows of goodness won’t leave your guest over served. If peaches are in season, that’s my go-to topping.” ~ Jamie Parrish

Ingredients 6 large egg whites, room temperature 1½ cups granulated sugar 2 teaspoons cornstarch ½ tablespoon lemon juice ½ tablespoon vanilla extract Cream 1½ cups heavy whipping cream, very cold 2 tablespoons granulated sugar Topping 4–5 cups fresh fruit of your choice Fresh mint leaves, for garnish Fruit syrup of your choosing Method Preheat the oven to 225˚F. Line a large baking sheet with parchment paper. Using a stand mixer, beat 6 egg whites on high speed for 1 minute, until soft peaks form. With the mixer on, gradually add 1½ cups of sugar and beat 10 minutes on high speed, until stiff peaks form. It will be smooth and glossy.

Use a spatula to quickly fold in ½ tablespoon of lemon juice and ½ tablespoon of vanilla extract. Fold in the cornstarch and mix until well blended. Pipe meringue into 3-3½-inch-wide nests onto the parchment paper using a Wilton 1M piping tip. Indent the center with a spoon to allow room for cream. Bake at 225˚F for 1 hour and then turn the oven off, and without opening the door, leave the meringue in the hot oven another hour. The outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.

Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature. Once cool, top them with whipped cream and fruit or store them in an airtight container for 3 to 5 days at room temperature (in a low-humidity place).

Assembly: Beat the cold whipping cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract in the cold bowl for 2 to 2½ minutes, or until whipped and spreadable. Pipe frosting onto the pavlova and top with fresh fruit and any type of pureed jam or syrup of your choosing. Here, we used blackberry jam. Cocktail: Blackberry Ginger Bramble.

Photo by Morgan Rhodes

Pavlova

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JAMIE PARRISH > RAISED SOUTHERN

NF: Can you tell us more about Raised Southern, your new media venture?

JP: Robert, one of my dearest friends, and a retired corporate executive, recently told me: “Jamie, you love cooking, decorating, writing, making unique floral arrangements, and traveling. I think you should create a lifestyle brand that is fun and Southern, like you.” I knew that he was right. I should do something that celebrates everything I love … from my heart.

Next year will be the birth of my new brand Raised Southern. I want to explore new twists on Southern recipes, bring awareness to my doggie rescue efforts, show highlights of my travels, showcase interesting finds and people that cross my path, and celebrate everything wonderful about being raised in the South.

NF: We wish you lots of luck and can’t wait to see what you cook up! Okay, so tell us about these amazing desserts.

JP: Okay. I will, but first, let’s have a Bloody Mary …

THE MARY TOPPE RS

THE HAIL MARY! Ingredients 3 cups tomato juice 3 tablespoons lemon juice 3 tablespoons lime juice 1 tablespoon prepared horseradish 1½ tablespoons Worcestershire sauce ¼ teaspoon garlic powder ¾ teaspoon Tabasco sauce ¾ teaspoon celery salt ¾ teaspoon coarse black pepper ¼ cup pickle juice 1 ounce vodka, per drink Method In a blender, combine all ingredients except the celery salt and black pepper.

Transfer the mixture to a nonreactive container and add the celery salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours. When ready to serve, fill each glass with ice.

Add 1 ounce of vodka to each glass and fill with Bloody Mary mix. Stir well and garnish with your favorite toppers.

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Photo by Morgan Rhodes

The Perfect

CANDIED BACON The fat and sweetness provide a nice contrast to the acid and heat in the Bloody Mary.

Y, CRISP , & T SWEE Y! SALT

Ingredients ½ cup light brown sugar ½ cup chopped pecans 2 teaspoons of course kosher salt 1 teaspoon black pepper Dash of cayenne pepper to taste 2 tablespoons pure maple syrup ½ pound of thick slicked applewood-smoked bacon Method Preheat the oven to 375˚F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top. Combine the brown sugar and pecans in a food processor and process until finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all the mixture.

Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s under baked, the bacon won’t crisp as it cools. While it’s hot, transfer the bacon to a wire rack (not paper towels, as it will stick) and set aside to cool.

Serve at room temperature

CINDY ’S CHEES E BITES

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JAMIE PARRISH > RAISED SOUTHERN

beet and sweet potato pie Ingredients 1 cup pureed oven-roasted sweet potatoes 1 cup pureed oven-roasted beets ¾ cup sugar 2 large eggs 4 tablespoons (½ stick) butter, softened ¾ cup milk 1 tablespoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of salt 1 unbaked 9-inch pie shell, homemade or storebought Whipped cream, for garnish Chopped pistachios, for garnish Orange zest, for garnish Method Preheat the oven to 400˚F.

Everyone serves sweet potato and pumpkin pies for the holidays, and trust me, I love both. But never one to serve something everyone else is serving, I decided to do a mash-up recipe. I substituted a cup of roasted, mashed beets into my existing recipe inspired by Tricia Yearwood.

It especially tastes great with a cup of coffee served in my Mayo (opposite page bottom right) and Miss Maxie (top left) handmade mugs. (Thanks Michele and Cindy!) The beets provide an earthy, almost floral flavor with a hint of sweetness, which brings a tad of umami to the dish.

Wash the beets and potatoes thoroughly, and then towel-dry them. Rub them with the olive oil, wrap in foil, and bake for 1 hour. Remove and let cool. Using a spoon, scoop out the insides of the beets and potatoes, and then mash them with fork or potato masher. (I keep mine separate till the end so I know I am getting a cup of each.)

Reduce oven temperature to 300˚F. In the bowl of an electric mixer, combine the sweet potatoes, beets, sugar, as well as the eggs, butter, milk, vanilla extract, cinnamon, and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell.

Bake until a toothpick inserted into the center comes out clean, about 80 minutes. Cool before serving.

Garnish with whipped cream, chopped pistachios, and orange zest.

Note: The leaves were made from leftover pie crust.

I got the cutters to make the shape from Williams Sonoma online.

Photos by Morgan Rhodes 74 NOURISH AND FLOURISH

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These fresh, hearty turkey and kale meatballs are a special treat that add fiber and vitamins for your pup.

You can add these to a meal; just cut back on the kibble a little to adjust for added calories.

Scan code to learn more.

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RECIPE AND PHOTOS BY MORGAN RHODES

zu’s turkey kale meatballs dog treats

Ingredients 1 pound lean ground turkey ¾ cup kale, finely chopped 1 cup rolled oats 1 egg 1/8 teaspoon honey (optional) Method Preheat the oven to 375ºF. In a medium or large bowl, combine all ingredients thoroughly. Let sit for 5 minutes.

Coat the bottom of a glass or metal baking dish with a small amount of coconut oil.

Form the mixture into balls. I used a tablespoon to create 1½-inch balls. Bake for 20 minutes. Let cool completely before serving to your pup.

Store in the refrigerator for 7 days, or freeze for up to 2 months.

Amount of meatballs will depend on the size you make for your dog. Adjust baking time accordingly. You may also add 1/8 teaspoon of honey to the recipe if your pup isn’t used to greens. Instead of storing in a refrigerator, you may freeze all of them and serve frozen.

When it comes to staying healthy, it seems like every day brings something new to worry about. And it doesn’t stop with your own diet.

Each new piece of information helps guide not only what you eat, but what you feed your dog as well.

Let your dog enjoy some kale or other green veggies. They’re a healthy addition to his meatbased diet. But don’t overdo it! Include some other veggies in the rotation. That way your dog will stay healthy and enjoy all the goodness kale has to offer.

What is kale? It is a green, leafy, cruciferous vegetable that is rich in nutrients. It is a member of the mustard, or Brassicaceae, family, as are cabbage and Brussels sprouts.

Possible benefits include helping manage blood pressure, boosting digestive health, and protecting against cancer and type 2 diabetes in humans.

Sources; Dogs Naturally magazine and Medical News Today

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RECIPE AND PHOTOS BY MORGAN RHODES

fig’s tuna cat treats Ingredients 1 can “no salt added” tuna in water, drained 1 egg 1 cup oat flour, plus more for dusting ½ cup water ½ teaspoon fresh parsley Small cookie cutter Method Preheat the oven to 350º F. Line a baking sheet with parchment paper and set aside.

Using a food processor, combine the tuna, egg, oat flour, water, and parsley. Pulse until a dough is formed. If it’s too sticky, add a little more oat flour. I used an extra 1/8 cup to firm up my dough.

On an oat-floured surface, roll out the dough to ¼ inch thick and cut shapes with a small cookie cutter. Place the shapes on the parchmentlined baking sheet. Bake for 20 to 25 minutes. Allow to cool completely before serving to your cat.

Store in an airtight container, at room temperature, for 2 weeks. Freeze for up to 3 months.

Dogs love these cookies too!

You may use “no salt added” tuna in oil. Just add more oat flour to form a workable dough.

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Until Next Time . . .

Nourish and Flourish is created by a very small group of dedicated artists.

Each issue is mindfully curated to bring you inspiring stories about real people making a difference.

Please support us by sharing a copy with your friends and family.

Nancy George Publisher | Creative Director Morgan Rhodes Photographer | Senior Producer Maude Campbell Copy and Content Editor ••• Executive Advisors Robert H. Witcher Daniel R. George This publication would not be possible without the collaboration of our contributors and patrons.

Editorial inquiries: creative3publishing@gmail.com This is a limited edition issue.

Copies are available for purchase online: nourishandflourish.site Front and back Cover: Photography: Morgan Rhodes Art Direction by Nancy George

Nourish and Flourish is a special interest publication dedicated to creating authentic, informative, and interactive content that inspires learning. Published by Creative 3 Publishing LLC, (C3P) a private, independent media company located in the United States. Nourish and Flourish / C3P has not independently tested any services or products that are featured on these pages herein and has verified no claims made by these companies and or individuals regarding those services or products. Publisher is not responsible for any claims made and no content presented is an endorsement. Content provided is for informational purposes only and is not meant to be used to diagnose, treat, prescribe, prevent or cure any health issues and are not intended as a substitute for the medical advice of a trained health care professional. Readers are encouraged to research and consult your heath care professional for any treatments. The featured content in this issue is published in a good faith. C3P cannot guarantee and accepts no liability for any loss or damage of any kind caused by this content and for the accuracy of claims made by the individuals featured. All rights reserved and nothing can be partially or in whole be reprinted or reproduced without a written consent. Creative 3 Publishing LLC has received permission and approvals to publish all content in this edition as provided by the contributors. Printed in the USA. © 2021 Creative 3 Publishing LLC. All rights reserved.

Photos by Morghan Rhodes

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“Do not follow where the path may lead. Go instead where there is no path and leave a trail.

– Ralph Waldo Emerson

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Photo by Morgan Rhodes. Bryce Canyon National Park, Utah.

NOURISH AND FLOURISH • VOLUME 4

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