July 2013 Issue

july 2013

the women of

Beak & Skiff SW inspire EVA ZACZYNSKI SARAH BUCKLES JONI POSNIK

Taking You On the wine trails of CNY

Endless Pastabilities‌ Karyn Korteling

w w w. s y r ac u s e wo m a n m ag . c o m

syracuseWomanMag.com ::july2013

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July ETC 7 PLATTER CHATTER: BYBLOS 8

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FASHION FORWARD: SWIMSUIT SEASON

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WISE WOMEN: KATIE REILLY

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SPECIAL FEATURE: CNY WINE TRAILS

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FABULOUS FINDS 18 WBOC LEADING WOMAN 20

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I AM THAT LADY: WINE ON A BUDGET

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SWM TECH GIRLS: YOUR FOOD ON THE WEB

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COVER STORY: KARYN KORTELING

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MIZ MATCH: PAYING THE CHECK

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HEALTHY WOMAN: DIABETES IN WOMEN

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FITNESS: STAYING FIT SUMMER

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SPECIAL FEATURE: WOMEN OF BEAK & SKIFF

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ARTIST VIEW: AMY JOHNSTON

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SYRACUSE WOMEN INSPIRE 41 FOR A GOOD CAUSE: SUNSHINE HORSES

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SWM EVENTS 48

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CALENDAR 49 SPECIAL FEATURE: HEALTHY BEFORE PREGNANCY 50

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OUR TEAM...

Publishers

Kelly Breuer Barbara McSpadden

Editor-in-Chief

Barbara McSpadden

Editor

Farah F. Jadran

Letter from the editor

Creative DIRECTOR

“Language is wine upon the lips.” — Virginia Woolf

graphic design

This month, Syracuse Woman Magazine focuses on the exciting array of local food and wine options in Central New York. It truly is refreshing to know that we live in a region that delivers fresh produce to our restaurants and locally made wine for our tasting contentment.

With all of these options, it should be well known that Syracuse has a long line of very talented women who run these restaurants, create menus from scratch and make that choice glass of “vino” you enjoy so much. In this edition, we highlighted just a few of these food and wine leading ladies so you can get to know them better. And who knows, you may even be inspired to start your own venture in this field!

On our cover we featured an entrepreneur of 30 years and counting. Owner and founder of Pastabilities and Pasta’s Daily Bread, Karyn Korteling, shared with us her plan, her passion and pride in the ‘Cuse. Her refreshing outlook on restaurants and our downtown attest to her notable success. Turn to page [26] to learn more about this proprietress and how she is “keeping it real” in the ‘Cuse.

Our “Syracuse Women Inspire” features are all ladies of food and wine success. Flip to page [41] to see the variety of talents they possess, but also the different avenues of inspiration that have driven them down the path they’re on.

Also, we know that eating healthy and saving money on our food and wine purchases are in the forefront of your minds. Take a look at this month’s “I Am That Lady” column (page 22) for some saving tips on this topic. And, we’re proud to welcome a fitness contributor, Renee Benda, who is providing some ideas for you on staying fit while enjoying your food this summer. Flip to page [34] for a refresh on your fitness.

Kelly Breuer

Casey Jabbour Melissa Meritt

Photography Cindy Bell Rick Needle Jussara Potter

Contributing Writers Renee Benda Kate Brodock Jasmon Brown Susan Dutch Lauren Greutman Farah F. Jadran Kailyn Jennings Chrystal Johnson Alyssa LaFaro James Mann Jill Zimmerman

advertising Sales Renee Moonan Linda Jabbour

for advertising information:

Please contact Renee Moonan (315) 657-7690

Advertise with us...

Unlike any other publication in the Syracuse area, our feature articles address major topics that interest local women.

And before you read on…I would like to thank all the sponsors of my Marathon Mission that benefitted Hope For Heather Ovarian Cancer of CNY. I set out to raise $100 per mile for my latest marathon run in order to raise $2,600 for the organization. As the Hope For Heather media spokeswoman, I was delighted by the community’s support. I ended up completing the San Diego Rock ‘N’ Roll Marathon (26.2 miles of hilly passion!) with a new personal best (3:33:33) and a fundraising total of more than the original goal!

Every time my legs wanted me to quit — I thought of all the sponsors, the survivors and the angels, for whom I was running. My next Marathon Mission will take place on Nov. 17 at the Philadelphia Marathon, where I will be spreading awareness, raising funds and turning Philly a bright shade of TEAL!

Each issue includes articles on health, fashion, fitness, finance, home matters, dining, lifestyle and personal perspectives, as well as a spotlight on local Syracuse women.

As always, we’re here to celebrate your ideas and your achievements, but most of all we’re here to talk about what matters most to you. Keep in touch with us online at facebook. com/SyracuseWomanMagazine and on Twitter at @SyrWomanMag. Also, we’re on Pinterest too — sharing all our favorite things with you! You also can follow me on Twitter for behind-the-scenes coverage of SWM (and lots of tweets about running!) at @FarahJadran.

Contact our home office 315.434.8889 2501 James Street, Suite 100 Syracuse, NY 13206 info@syracusewomanmag.com

Farah F. Jadran

ON OUR COVER… Karyn Korteling, owner and founder of Pastabilities and Pasta’s Daily Bread, was photographed by Cindy Bell, of Focus Studio, located at 900 N. Salina St. in Syracuse; www.cindybellphotography.com. Makeup artistry provided by Erica Abdo Makeup, located at 835 Hiawatha Blvd. in Syracuse; 412.5227; www.ericaabdo.com.

Ads are due on the 15th of the month prior to publication. The print magazines will be distributed locally in over 350 locations and will be in your inbox electronically by the middle of every month.

The publication is available free of charge.

Download our media kit at www.syracusewomanmag.com The magazine is published 12 times a year

by InnovateHER Media Group, llc. and Eagle Publications, 2501 James Street, Suite 100, Syracuse, NY 13206.

Copyright © 2013 InnovateHER Media Group, llc.

No part of this magazine may be reproduced or republished without the consent of the publishers.

Syracuse Woman Magazine is not responsible for unsolicited submissions, manuscripts, photos or artwork. All such submissions become the property of InnovateHER Media Group, llc. and will not be returned.

etc...

DOWNTOWN FARMERS’ MARKET

SWM WINE TASTING AT LAKELAND WINERY

It’s summertime and we’re heading outside for more cookouts and family gatherings. With this summertime feeling comes a desire to eat fresh.

And why not eat fresh while buying local too!

The Downtown Farmers’ market features more than 50 farmers and produce dealers selling fresh, seasonal vegetables, fruits, nuts, eggs, cheeses, baked goods, flowers, plants, handcrafted items and more. Some weeks the market hosts live entertainment too.

The CNY-Cajibío Sister Partnership will present a dinner and discussion for “Feeding Peace, Growing Democracy” at 6 p.m. on Tuesday, July 9, at the Art Rage Gallery located at 505 Hawley Ave. in Syracuse.

In April, 20,000 grassroots activists converged in Bogotá, Colombia, as part of an ongoing movement to envision and build alternative models of peace with economic justice.

In May, FARC rebels and the Colombian government announced a major breakthrough in peace negotiations — land reform. How are Colombian activists creating social change?

Hear from CNY activist and Ithaca College Professor Patricia Rodriguez who traveled to Bogotá for the April mobilization.

The market is open from 7 a.m. to 4 p.m. on Tuesdays and will remain open until Oct. 8, 2013. This farmers market is presented by the Downtown Committee of Syracuse, which is a private, non-profit, professional downtown management organization, representing all property owners and tenants within the central business district.

The Downtown Committee undertakes programs to improve downtown’s image, strengthen its economic base, increase its attractiveness, and assure that it’s clean, safe and accessible.

The Downtown Committee sets the vision for downtown and communicates a positive message about the area’s growth and desirability. The Downtown Committee is an advocate for its constituents and a catalyst for improvement through policy, planning, programs, and projects.

http:// www.downtownsyracuse.com/ farmersmarket.

For

more

information,

visit

FEEDING PEACE, GROWING DEMOCRACY

Ready for a night out with great company and great food? Add some divine wine and you’ve got the makings of incredible Syracuse Woman Magazine fun!

From 6 to 8 p.m. on Thursday, July 11, SWM will co-host a summer wine tasting party

with

Lakeland

Winery

(www.

lakelandwinery.com).

We’re inviting you to come for wine tastings, of course, but also some desserts and appetizers, and be surrounded by a great crowd at Lakeland Winery: 877 State Fair Blvd. in Syracuse.

There will be a winemaking demonstration by Lakeland’s very own Joni Posnik, who is one of our “Syracuse Women Inspire” features this month. Read more about her on page [43]!

Tickets for this event are $15 and can be purchased at the door. Both SWM and Lakeland decided to create a benefit for a local charity at the same time. Ten dollars of each ticket will be donated directly to the efforts of the AIDS Community Resources Center in Syracuse.

Start inviting your friends and head out to the SWM Wine Tasting at Lakeland Winery!

The event will feature a delicious meal prepared by former Cafe Zapata chef extraordinaire Ron Shuffler. There is a suggested donation of $5 to $25 for this event.

Dinner seating is limited, please RSVP. For more information or to RSVP, email

anntiffany@verizon.net or call 478.4571. Proceeds benefit the Small Farmers Movement of Cajibío, Colombia.

The ArtRage mission is to exhibit progressive art that inspires resistance and promotes social awareness; supports social justice, challenges preconceptions and encourages cultural change. For more information about the

chatter ::platter 8

july 2013 :: syracuseWomanMag.com

Byblos

boasts culture

BY FARAH F. JADRAN I PHOTOS BY RICK NEEDLe i Crispy pine nuts accent a hint of onion so not to overpower each other. Fresh homemade dough surrounds the precisely cooked ground sirloin beef with a fried coating. What are you sinking your teeth into? A tasty sambousek inspired by Lebanon native Violet Khabbaz.

The sambousek is so good that customers line up for it, especially one customer with bright white hair and notable shades. Celebrity Chef Guy Fieri’s “Diners, Drive-ins and Dives” featured Violet’s restaurant, Byblos Mediterranean Café, on the Food Network last year on an episode titled, “Authentic Eats.”

“It was such an honor to have him here,” said Violet about Fieri’s visit. “At first I didn’t believe it. I didn’t believe it until Guy was finally here. It was a very fun time.”

Violet’s attention to detail is what makes her traditional cuisine catch national acclaim.

She makes everything from scratch ­‑ no dishes are made from frozen food ingredients. “[Guy Fieri] was here to see my recipe,” Violet said.

Aside from “making it to Hollywood,” Violet’s culinary hand also welcomes a crowd of loyal Central New Yorkers. Violet, of Zahlé, Lebanon, and her husband Philip, of Beirut, celebrated their three-year business anniversary on May 1 and with that they have served thousands of people.

To find out what Byblos customers crave, I didn’t ask Violet or Philip, rather, I overheard a table of four raving about their entrees. “I could eat this every night,” said one Byblos patron. Another commented, “This is the best falafel I’ve ever had.” Even the “to go” customers shared their praises for Violet’s creations while waiting at the counter. “The tabbouleh here is the best and the baklava…you have to have the cheese baklava!”

The reviews speak for themselves, but Violet suggests you try it for yourself. While some people may shy away from ethnic foods, this Syracuse chef says there are many friendly dishes that will ease anyone into a Mediterranean adventure.

A good “first time” order should include menu items such as falafel, spanakopita or kibbeh. The falafel is made of chickpea and fava bean mixed with Middle Eastern spices.

And although the patties are fired golden brown, they are topped with fresh tomato, parsley, radish and tahini sauce ‑ a healthy choice, says Violet.

“Lots of customers like the menu because it’s healthy and there’s a lot of protein,” Violet said. “I have a big variety of vegetarian food too.” The falafel is meatless of course, but also she offers many wraps and salads to suffice a vegetarian diet. Another customer favorite is Violet’s homemade salad dressing, which is very light. Her recipe features fresh garlic, lemon and herbs. “It’s very tasty over crisp romaine lettuce and tomatoes,” she says.

Her authentic Lebanese cuisine is certainly grabbing attention in CNY because some items will soon be found in local markets such as Wegmans, according to Violet.

“I have always loved to cook,” Violet said. “I love to introduce people to Lebanese cuisine but also I like to bring the Lebanese community back to their culture. It makes me very happy to see people enjoy my food.” Violet has lived in Syracuse since she was 24, but her cooking stays true to her heart that rests in her family’s culture.

With sincerity in every word, Violet told me she just wants to cook food that people will enjoy. According to her, the menu is “simple and traditional” and she takes great pride in it.

“I just want to give people food they will love…something they will remember.”

For more information on Byblos Mediterranean Café and its menu, visit www.byblossyr.com or stop by to see Violet at 223 N. Clinton St. in Syracuse.

forward ::fashion

BY JASMON BROWN Summertime is full of barbecues, vacations, friends and fun, all of which we love. But, there is one thing we all seem to dread and that is finding the perfect swimsuit!

Being that we are Size Fabulous, we need something that will flatter our fabulousity, while shading our imperfections (that wel all have…because no one is perfect.). Whether your trouble areas are your stomach or your legs, I have all the tips you need to pull off your best look yet. Your confidence will rise as you walk on the beach in a gorgeous ensemble that gives you the perfect silhouette.

Perfect Swimsuit Tip No. 1 Whether your breasts are small or large, make it work in your favor. Women with large breasts tend to have a tougher time finding a great swimsuit that can accommodate their needs. If you fall into that category, the most important thing is support, support, support! When shopping, look for a suit that has underwire, adjustable straps, built in cups and/or is full coverage.

You should not have to constantly be on watch to make sure your “girls” are still in the right place. If you have small breasts, the suit that flatters you best will come with a boost! Or in other words ­­‑ added padding. Accent pieces like ruffles, layered tops and other three dimensional details will also give the illusion of a larger bust, if that’s the end goal.

Perfect Swimsuit Tip No. 2 Looking for a flatter stomach and slimmer waist? Use the swimsuit to create your shape! To flatten your tummy, swimsuits with built in control panels are your best friend. Control panels will keep your mid-section nicely contoured like Spanx undergarments.

Also ladies, high waist bikinis bottoms will give you more coverage and control if you don’t want to wear a one piece bathing suit.

High waist bikinis are a big trend for this summer, even for plus size women, so be daring and try one! When trying to achieve a slimmer waist, items with ruching, a thin belted waist, and black side panels will give you just that. They will make you look more curvaceous and provide an awesome silhouette.

Perfect Swimsuit Tip No. 3 Short or tall, you have fabulous legs, so show them off. To elongate your legs stay away from boy shorts or skirt bottoms. They will cut you off making you look shorter than you are. High cut bottoms and other details like string tied bottoms will allow all of your legs to be on full display as you frolic on the beach. If you want to hide your legs or thighs, skirt bottoms are a good fit. Also, suits with bold details and patterns will draw attention to other parts of your body. Now if you want more coverage you can always get a nice sarong wrap. Wraps and other cover-ups will keep you covered and comfortable if you’re not ready to bare it all…yet!

Perfect Swimsuit Tip No. 4 This summer is your time to strut your stuff and that brings us to Tip No. 4: Regardless what swimsuit you choose, your confidence should shine bright as the sun. It’s all about having fun and enjoying yourself without being worried about how you look in your swimsuit. Following my four tips will get you into the right suit and ready to hit the beach with friends and family. Start from the top and work your way down to achieve the perfect fit for you and leave all your worries behind. Summer is about having fun, so enjoy it!

Jasmon hosts body image coaching, image consulting and various workshops. For more information on Jasmon or Size Fabulous, visit www.sizefabulous.com or follow her on Twitter at @SizeFabulous.

We already do!

::wise

women

ACGRLDNLM 16-Jan-2013 07:04

feature ::special 14

july 2013 :: syracuseWomanMag.com

::special

There may be a few wineries you’re yet to visit or some that have become favorites. No matter what, we thought it would be wise to feature a few of them for you in our Food & Wine Edition. Eat, drink and enjoy CNY…

Harvest Moon Cidery at Critz Farms

Harvest Moon Cidery resides on a humble farm, Critz Farm, in Cazenovia where you’ll find a winery specializing in making hand crafted hard ciders in small batches. Established in 2011, the Farm Winery is the culmination of years of planning and experimenting with product development.

Ciders are all made from a base of its farm fresh sweet cider, fermented with champagne yeast, then blended with either maple syrup, honey or fruit juice, to create a variety of delicious products.

The founders of this creation are using apples from their own orchard, pressed in the traditional style, on an antique rack and cloth press. By making the ciders in small batches, they can be sure that they are perfectly pressed, fermented, aged and blended for a delightfully delicious result. Some of the ciders are sparkling or lightly carbonated. Some are available on tap as well.

The Harvest Moon Cidery has a comfortable, beautiful tasting room where visitors can enjoy our products during a tasting or purchase by the glass. Bottles and growlers can be purchased for consumption on the farm or to take home. Learn more about the Harvest Moon Cidery at www. harvestmooncidery.com.

King Ferry Winery

King Ferry Winery is a small farm winery, located on the east side of Cayuga Lake, producing worldclass Treleaven Wines. Here, delicate vinifera grapes are hand-tended and selectively picked to produce extremely complex and full-flavored wines.

Choosing quality over quantity, the Saltonstall family knows by reducing yields in the vineyard, barrel fermentation, and aging in French, Hungarian and American oak barrels, that only wines with proven depth of fruit character are produced.

King Ferry Winery has been acknowledged as a leading maker of superior, smooth, fullbodied Chardonnays, which are crafted in the centuries-old Burgundian tradition. The winery also produces more than a dozen award-winning Treleaven Wines including a variety of exquisite Rieslings, Gewürztraminer, Pinot Noir, Meritage, Vignoles, an earthy aromatic Cabernet Franc, and a soft, easy drinking Merlot.

feature

In our Central New York region we’re well endowed with vineyards, wineries, farms, outdoor produce markets and so much more. It’s a wonderful thing to be surrounded by so much local production.

Of these selections are wineries that not only offer a full-bodied creation calling your name, but experiences all their own.

The winery is owned and operated by Tacie and Peter Saltonstall. For more information, visit www. treleavenwines.com.

Swedish Hill Winery

In 2011 Swedish Hill celebrated its 25th Anniversary of producing quality wines in the Finger Lakes. The winery’s story actually began 42 years ago in 1969 when the Peterson family planted their first vines in order to sell grapes to other local wineries. Then in 1985 the first grapes were crushed for Swedish Hill, producing 1,200 cases.

Today the winery is owned and operated by Dave and Jean Peterson. But the Swedish Hill story actually began with Dave’s parents, Dick and Cindy Peterson who began the company in 1969 as a part-time small operation. Dick, a former school Transportation and Buildings and Grounds Supervisor, and Cindy, a former bank vice president, started the winery while they still held their full-time jobs.

In 1996, the team expanded when their son, Dave, joined Swedish Hill after spending seven years as a Viticulture Extension Specialist for Cornell University. Dave has a doctorate in Viticulture from Penn State University and is currently the CEO. The family team at Swedish Hill continues to grow with Dave’s wife, Jean, who joined the team as director of operations in 2010 overseeing all of the tasting rooms, marketing, and human resources; their daughter, Amanda Fitzgerald has joined as finance manager in 2010; and their son Kyle works part time during his breaks from the University of Richmond.

In addition to winning eleven “Best of ” awards for a variety of white, red, sparkling and dessert wines in 2012, Swedish Hill was honored to be named “Winery of the Year”. Swedish Hill has a continuous track record for the quality and consistency of awards acquiring an astounding 54 golds in 2010 and 53 golds in 2011 and then an impressive 61 in 2012. For more information, visit www.swedishhill.com. syracuseWomanMag.com ::july2013

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Wednesday, July 31, 2013 from 6:00 - 8:00 pm bc is hosting a first ever Jewelry Exchange; bring your cast off jewels to trade with other ladies. Also, featuring the work of artisan jeweler Michelle Darin. bc is a full service restaurant serving inside and out featuring Modern Dining!

jewelry pottery glass wood metal fiber

www.eurekacrafts.wordpress.com

locally owned since 1983 210 Walton Street in the heart of Armory Square 315.471.4601 Mon 10-6 Tue 10-6 Wed 10-6 Thu 10-8 Fri 10-9 Sat 10-9 Sun 12-5 Facebook - search Eureka Crafts

We still take reservations for your convenience! Open Tuesday-Saturday evenings, open at 5pm Armory Square | 247 West Fayette Street | (315) 701-0636 LIKE us on Facebook - FOLLOW us on Twitter! www.bcrestaurant.com

The Fashion Favorites of Armory Square!

317 South Franklin Street

124 Walton Street

1999

2013

A TRADITIONAL IRISH PUB & RESTAURANT

129 Walton Street

www.armorysq.org/candlelight

Enjoy the sounds of summer summer.. of Saturdaynights nightsin in Saturday ArmorySquare Square Armory

FREE FREE––Shows Showsstart startatat77p.m. p.m.

Stage isis atat the the corner corner ofofWest West Jefferson Jefferson Stage and and Franklin Franklin streets. streets.

Rain venue: venue: Rain Benjamin’s on on Franklin Franklin Benjamin’s (314 S.S.Franklin Franklin Street).

Street) (314

7.7.12 7.20.13

Symphony International Guitar Syracuse Brass Duo Loren Barrigar Quintet

& Mark Opening Act: Mazengarb LuBossa!

HINT OF MINT DRESS 7.14.12 Central New York 8.10.13 Jazz Orchestra

The DeSantis

Opening Act: Orchestra The Stan Colella All-Star Youth Band

8.11.12 Mario DeSantis Orchestra 8.17.13

Opening Act: Star youth

Symphoria Brass performers from the Quintet DeSantis School of Music

The Candlelight Series is a program of the Armory Square Association made possible by a grant secured by SenatorConcert John A. series DeFrancisco with funds New York on theCouncil Arts Decentralization madeand possible withfrom funding fromState NewCouncil York State on the Arts,Grant Program, a state agency, and the Cultural Resources Council, a regional arts council. The City of Syracuse and administered by CNY Arts and the generous support of Governor Andrew Cuomo.

Downtown Committee provide additional support.

armory square

191 walton street syracuse, ny 13202 p. 315-426-7537

finds ::fab

fab

Find your sweet tooth at Chocolate‌

Chocolate Pizza Company Inc. was founded

by Bonnie Hanyak more than 25 years ago.

Bonnie originally planned on having a small floral and gift basket store but her success quickly grew. Today, Ryan Novak owns and operates the company along with a staff at its many locations. For more information on these Fabulous Finds and Chocolate Pizza, visit www. chocolatepizza.com.

peanut butter wings Crisp, rippled potato chips covered in creamy peanut butter and dipped in rich milk chocolate.

almond bark Roasted almonds covered in either milk chocolate or rich dark chocolate create this classic confectionery favorite. The 8-ounce size has plenty to share and comes sealed in a decorative cellophane bag.

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july 2013 :: syracuseWomanMag.com

::fab

chocolate covered oreos

finds

America’s favorite cookie gets even better when it’s covered it in rich milk chocolate and add your special date, initials or other custom script in white chocolate. Sealed in clear cello and topped off with a festive bow. Three flavors: vanilla creme, mint creme, peanut butter crème, or opt for an assortment.

chocolate wedding dress Planning a wedding? Sweeten the day with a special bridesmaid invitations to your shower and wedding favors.

chocolate pizza

Take your favorite Chocolate Pizza choice and add a splash of color and you have a new fun slice. This festive, colorful treat takes a slice (5 oz) of the famous milk or dark chocolate (blended with English toffee) and tops it with mini peanut butter cups and peanut butter M&Ms.

syracuseWomanMag.com ::july2013

19

leading woman ::wboc

BY ALYSSA LAFARO I PHOTO BY CINDY BELL “My business is about celebrating occasions and celebrating people,” explains Jennifer Lewis. The owner of online shop La Bella Baskets joined the company in 2010 as one of its founding consultants. “La Bella Baskets was founded by two women who wanted to make it possible for anyone to own their own gift basket business,” she says. “It has been a wonderful business for me, and it is so fun brightening people’s days with something as simple as a gift basket.”

“One thing I like about the company is their belief in giving back,” continues Jennifer. She went on to explain the company’s Basket of Smiles program, which gives back a portion of profit to help uplift single moms. “Every month they choose nominated single moms to receive a beautiful spa basket.”

Jennifer’s passion for celebrating people and giving back eventually led her to WBOC (Women Business Opportunities Connections). After joining in the fall of 2011, she began to attend the organization’s Connections meetings, where a small number of WBOC members get together for breakfast or lunch to learn more about each other’s businesses and to build stronger connections. “I think it is so important to support other small businesses and entrepreneurs in our area,” she said. “One of the benefits of belonging to an organization like WBOC is the opportunity to get to know all these wonderful businesses and the women who run them.”

Before La Bella Baskets, Jennifer worked as a research analyst for The Post Standard. In 2003, however, she gave birth to her son, and decided to leave her job to become a full-time mom. Her daughter would make her way into the world three years later in 2006. “Being a full-time mom, doing volunteer work, and keeping the books for our rental business certainly kept me busy, but as the kids got older I had the desire to take on a new venture from home.”

Today, Jennifer leads her business with a level head and strong business philosophy. “It may be cliché, but it is so important to treat other people the way you want to be treated,” she admits. “People’s time is valuable, and they have countless choices when they need to purchase a gift. So it is very important to me that each and every customer feels valued and appreciated.”

These same ethics that fall under the Golden Rule continue at WBOC, says Jennifer. “I have been very impressed with how the members of WBOC genuinely support each other and their businesses,” she said. One of the strongest benefits of the organization, she says, is its website. “It’s a great way to find people and businesses to connect with for my business and personal needs. I have had several WBOC members become customers of mine.”

Syracuse and the surrounding communities truly celebrate and encourage local businesses, Jennifer said, and this is what helps make her and other area entrepreneurs successful. “We are so fortunate to live in a positive community where there are great business networking opportunities,” she says. “I hope to continue my networking with great organizations like WBOC, and find more ways to help CNY individuals and businesses leave a lasting impression with their customers, clients, employees, friends, and family by making giftgiving easy and the experience memorable for the giver and the recipient.”

The WBOC is a non-profit organization that has been empowering professional women in the Central New York area for more than 20 years. Its members are women business owners, women in business and women business start-ups.

Syracuse Woman Magazine is a signature sponsor of the WBOC.

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july 2013 :: syracuseWomanMag.com

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lady ::i am that

BY LAUREN GREUTMAN One of my favorite things about summer is sitting on my back deck with my husband after our kids go to bed, and enjoying a nice glass of wine. Since I hate to pay full price for anything, I’ve found many ways to save on my wine purchases.

Here Are My Top Tips On How To Save Money On Your Wine Purchases: 1.) Go wine tasting at as many local wineries as possible, that way you can know what you like before you make your purchases. If you like a certain bottle, buy it by the case at the winery, most times you can get a 10 to 15 percent discount by buying it in bulk. Most liquor stores mark up the prices on local wines, so they can profit a bit from the sale. Buying directly from the source will save money.

2.) Join a mail order wine club. There are many mail order wine clubs that you can join where you pay a monthly fee, and receive your wine shipped right to your doorstep every month. The benefit of joining a wine club is that the wines you receive are already taste tested and the best of their kind. You receive pricey bottles of wine for a lot less money, and can cancel your membership at any time. Memberships can start as low as $20 per month and range up to $100 per month depending on how many bottles you have shipped to you per month.

22

july 2013 :: syracuseWomanMag.com

A couple of great clubs to look at are cawineclub.com and www. wineinsiders.com.

3.) Search the daily deal sites for deals on wine shipped to your home.

Many times daily deal sites like Groupon and Living Social will have deals where you can purchase $100 worth of wine for only $35. I buy these and send them to my family for gifts, and also purchase them for my own holiday parties to help save on my wine purchases.

4.) Attend local liquor stores wine tasting events. Most weekends in the summer liquor stores host wine tastings from wineries. This is a way to taste wine without having to drive to the winery itself, and then know which wines you like so you don’t waste your money on something you don’t like.

With just these four simple tips you can start to see your wine budget go down significantly. To save even more time and money, make sure that you download the California Wine Club Food and Wine Pairing App, so that you know what foods to pair with those pricey wines!

Lauren Greutman is the owner of THAT Lady Media LLC. Visit her site, www.iamthatlady.com and follow her online: www.facebook.com/ iamthatlady; @iamthatlady. We already follow her!

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BY KATE BRODOCK

I’ll give you three chances to guess what types of photos are some of the most posted and engaged with online. If you’re active on Facebook and take a look at your newsfeed at any given time, you probably don’t even need three chances. It’s food.

Forty-seven percent of people age 18 to 32 text or tweet photos while they eat.

Close to 50 percent of people who post food photos are either creating their own “food diary” or documenting their own creations. Foodie sites — mostly photo-based or with a slick photo-focused feature — have exploded in the last years.

I’m not here to tell you to start Instagramming your food, but for a business, this trend offers a good lesson on how you could use imagery and storytelling to connect with your audience.

What can we learn from this “food porn”?

Imagery

Food, to many, is an art form. Creating dishes that not only taste good, but are well-constructed, is the sign of a good chef. Food also gets our senses going.

I don’t know about you, but my mouth starts watering when I scroll through Instagram, where a lot of my connections post their meals.

Imagery is a good way to showcase expertise, quality and value, while also eliciting emotion with your audience. The emotion doesn’t have to be hunger, but it could be laughter, compassion or excitement. What do you want to show people about your business and how do you want them to feel?

Storytelling

One might argue you can also tell a lot about a person by what they eat, and therefore what they choose to share. Do they enjoy trying new things? Do they only eat local? Do they cook everything at home?

Often times, people who chronicle their meals are telling you a story. By

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presenting their fare to you in a highly stimulating format, they’re bringing you into their world.

Through a series of photos, you can gain real insight into a company. Perhaps it’s a look at their history or their culture. Or it could be the key components of their brand or vision. Either way, it’s an opportunity to tell more about your organization than you might be able to with a paragraph of text.

Quality & Engagement

Now that you’re thinking about delicious food and tantalizing dishes, I want to remind you that not all photos are created equally. Even with some of the excellent photo filters out there, there are some plates of food that just plain don’t look appetizing. These are the ones I scroll right by and don’t come back to.

But the ones that do capture my attention, I stop and admire, and I’ll often at least “like” the photo, perhaps even comment. And if they consistently post delicious photos, I remember them specifically and continue my interactions with their content and, by extension, with them.

By refining the imagery you use to showcase your business and really understanding what type of photos will work and on what platform, you’ll be able to create content that’s more valuable to your audience, and therefore more engaging.

Next time you’re scrolling through Facebook or Pinterest, don’t just let your mouth water, but think about some of the ways visually-compelling content could be used to engage your audience and tell your story.

Kate Brodock is Founder and Principal of Other Side Group, www.othersidegroup. com, an integrated marketing and communications firm. She is president of Girls in Tech, a global organization focusing on women in and around technology and entrepreneurship. She can be found on twitter at @Just_Kate and email at kate@ othersidegroup.com.

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BY FARAH F. JADRAN I PHOTOGRAPHY BY CINDY BELL Split personality…One is urban rustic and the other is more of a hippie. The urban rustic creature is laid back, cool and inviting. The hippie has a warm, one-of-a-kind feel that tells you to come as you are.

This isn’t a person ­- rather it’s one of Syracuse’s best known restaurants and its companion bakery.

Proprietress and co-founder of Pastabilities, Karyn Korteling, offered this split personality description as a way to identify how the two businesses have such different vibes, but at the same time they mesh quite well.

If you think of downtown Syracuse’s Franklin Street as a divider - the two identities do indeed have a separation but they get along well in a “healthy marriage.” The exposed brick in both buildings is a constant theme throughout, while the restaurant maintains the cool vibe. The bakery, if you couldn’t guess, claims the “warm” aspect of this familiar balance.

“We are one big kitchen even though the bakery is across the street,” Karyn said. “We really are a strong team.” While she admits Pastabilities and Pasta’s Daily Bread have two very different vibes, she says the two have welcomed shared crowds as well as separate ones. For one, restaurant goers know they’re enjoying signature bread from the bakery across the street.

However, patrons that only stop in to the bakery (which opened in 2000) for some bread, cookies or Hot Tom sauce, may not necessarily be regulars of the restaurant. At the same time, Karyn says she doesn’t mix the two styles. “The bakery has captured people all its own - it is its own business,” she said. “I have never thought of hinting or using table tents to promote the bakery during dinnertime. I think the connection is with the bread and the spicy hot tomato oil. It’s sort of like the bridge for the two sides of the street.”

No matter which side you prefer, or how many times you “cross the bridge,” Karyn is confident that although the two businesses are independent from each other, they support the other’s creativity.

PASTA’S DAILY BREAD

The entire building that houses Pasta’s Daily Bread is immersed in the sweet scent of its bread and dessert creations. “It’s in the fabric of the building,” said Karyn of the notable aroma. “It’s in the essence of the building. It’s not just the bread - it’s the yeast and all the other goods that we make. It strikes a hunger chord!”

Although the bakery interior has an industrial look consumed by four brick walls and baking trays - it’s still warm and inviting. “There are

a million ways to make it look more separated (from the look of the restaurant) and give it a crisp and modern look,” Karyn said. However, putting up new walls, bright paint and a counter with a glass case would simply not be Pasta’s Daily Bread.

The hipster vibe translates the organic feeling. In this case, Karyn uses the term “organic” - not for the ingredients but the way the bread is made by the people whose hands are in the dough. “There’s a different pace and the actual hands in the ingredients are organic…there’s no secrets, it’s all right there and there’s nothing slick about it.” The roots are fundamental and everything that happens is right there for everyone to see. “We will never change that,” Karyn said. “It’s a soulful feeling.”

If, for any reason, the bakery were to shut down for several days, Karyn said that “aroma therapy” would still be there.

PASTABILITIES

Since 1982, Pastabilities has been a part of a project many residents might view as “Transformation Syracuse.”

Though the restaurant gained momentum immediately and continues to be successful today - it faced its share of uphill challenges as many people lost faith in the Salt City.

“When we moved Pasta’s in 1985, some customers waved ‘goodbye’ to us and said, ‘Good luck,’” Karyn said. “They just thought they would never walk that far to have a lunch they enjoy.”

Karyn described this reaction as the general mindset of the ‘80s. There was a sense of doubt in the air as many businesses and jobs were disappearing from the downtown area. Pasta’s moved into its current location, 311 S. Franklin (The Labor Temple Building), after residing in the S&K Building in Hanover Square for three years. At that time it was nestled between two working lunch businesses.

“To [customers] it was like we moved to Utica.” Although it was only a mile, more or less, the move proved to be a big one. While it would have been easier to delay the move or calculate it further, both Karyn and her co-founder (and late husband) Pat Heagerty, knew it was the right time for them.

Without a doubt, it was the right time.

The restaurant’s dedication to making everything from scratch is its mainstay. In my case, I ordered the homemade penne with pink vodka cream sauce, and of course, Pasta’s finely tuned stretch bread to

polish off the excess sauce.

syracuseWomanMag.com ::july2013

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story

What Karyn has always wanted in the restaurant was a strong foundation. “Many years have gone by and I love the wrinkles that are in there,” she said. You can hear hints of genuine appreciation in Karyn’s voice when she reflects on Pasta’s journey.

“There are too many first dates and proposals that have happened and they’ve become their own tradition.” These precious moments are woven into the fabric of the restaurant. With conviction, Karyn added that she “will never get in there to weld anything or reformat it. The foundation should stay the way it is.”

This past December was a whirlwind for both Karyn and the entire staff of Pasta’s. “It was a frantic time but it really was tremendous…it felt very cosmic.” On Dec. 12, 2012, the restaurant celebrated 30 years of business. While some believed the end of the world would arrive on the 21st day of that month…Karyn felt like this was a new year and another exciting beginning. “We just went into the new year (of 2013) and we thrived.” Along with the anniversary celebration, Pasta’s received a visit from the Food Network’s “Diners, Drive-ins and Dives” king himself - Guy Fieri.

The exposure on the Food Network brought a new wave of out-oftown visitors and generated so much for the business, Karyn said. “It sort of cemented our whole business and made it a landmark in the area,” she said.

“Finally, we did it.” Karyn has enjoyed every milestone thus far, but the 30th held so much meaning to her. With so many accolades bestowed upon the Pasta’s name, something clicked. “It was like all the events surrounding the 30th made it feel more real.”

Because “the work is never done,” according to Karyn, she knows much more is in store for the future of Pasta’s.

With more housing developments and hotels on the rise, she knows more foot traffic will be heading down Franklin… and those people will be hungry, no doubt.

And with this new transition, she will rely on her team. “We have a creative group of minds,” Karyn said. “We have a team: kitchen and management. It isn’t just one person calling the shots, myself included. It’s like a roundtable. We’ll discuss what we should do now and deal with the hotel coming in and the influx of downtown people.” Rather than adding ingredients, the team will focus on improving the current formula… It’s worked for 30 yearsplus.

FROM THE BEGINNING

When Karyn was attending Syracuse University for her undergraduate studies she was on a communications track and was majoring in TV and radio at the S.I. Newhouse School of Public Communications. “I realized that I really liked the marketing aspect of media but I didn’t have the personality for that.” Though, she was certainly cut out for it. She was offered what many in this particular field would call “the dream job” in NYC. However, the job, the life and the city just weren’t for her. “I couldn’t picture life like that.”

Before graduating she met Patrick Heagerty. While dating toward the end of the school year and after commencement, the two worked in the Greenhouse Café located on University Hill. She waited tables while Patrick tended the bar. She said they would sit there (in the café), and to put it lightly, they would be bored. “We wanted to do the menu and so many other things,” she said, but all these ideas would have to be

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placed in a much different location.

What may not be well known to most Pasta’s patrons is that the restaurant concept was presented to Karyn and Patrick by a businessman. He talked about making fresh pasta in a restaurant and baking the bread on site too. In the end, he was pitching the idea with the thought that it would work well in North Carolina. While they accepted the pitch, he moved on.

With this innovative idea - a pasta bar - these two crazy kids in their 20s started to brainstorm even more ideas. “Syracuse was very quiet at the time and we were tired of people putting it down,” Karyn said. “We thought that downtown Syracuse could really use a spark…something like a pasta bar.”

As Karyn and Patrick moved forward, they transformed the concept into an entirely new creation. “As we got more experience, we felt more inspired to do our own thing and really put our stamp on it.”

ROLLING OUT THE DOUGH

Starting any new business can be scary, difficult, exciting, fun and also a life-changer. During Karyn’s business partnership (and marriage) with Patrick, a hard time had come upon their family. Just four years after they had their second daughter, Patrick lost his battle to cancer at the age of 39.

“My daughters (Ryland and Rachel) saw me doing this on my own now,” Karyn said. And although this was a sad time, she knew that they would all come together and become stronger. Through this tragedy, Karyn was able to keep Pasta’s going on the right track while also presenting an incredible example for her daughters. “You can do it all, it’s not impossible. You just have to know that you have multiple responsibilities.” In 2011, Karyn remarried (Frank Fleischman) and started yet another adventure in her life.

Throughout Karyn’s entrepreneurial career, she’s undoubtedly learned an array of things about business. She’s earned achievements from many organizations like the WISE Women’s Business Center.

And she’s even a member of a prestigious core group of women in Syracuse through the local chapter of the Women Presidents’ Organization.

But most of all, her career has taught her many things about herself. These “gifts” that she has would not have been realized if it weren’t for Pasta’s.

Through ups and downs, she prevailed and she wants other women to realize their talents too.

“We get too far forward in our thinking and create imaginary road blocks and then they become real road blocks,” Karyn said. “There are too many scenarios… When we did this so many years ago, we didn’t even have a solid business plan but we did know that we really wanted to make something fun and it happened to be a part of something that became ours.”

No matter what, Karyn loves Syracuse and she believes in it - that much is evident.

“You should feel strongly about what you do,” she said. “Hopefully that came across in owning Pasta’s in a city that grew up around it.”

For more information on Pastabilities or Pasta’s Daily Bread, visit www. pastabilities.com.

::cover

story syracuseWomanMag.com ::july2013

29

The time is now to stand together. To fight harder. To shout louder.

It’s time to Go Red For Women.

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::miz

match

BY SUSAN L. DUTCH From the minute your eyes locked as you entered the the relationship. But should it have changed your feelings about him? restaurant and you saw him waiting for you at the bar, Nonetheless, could it be that we want to be treated equally across the you had a feeling that this was going to be a remarkable board but maybe not so much across the table when the dinner bill first date. You flashed warm smiles, exchanged a quick arrives? Is it so awful that we like to be wined and dined a little — embrace and immediately felt your stomach flutter in particularly on our first date? Does it make a difference who asked anticipation of the evening ahead. who? What if it was a mutual decision to get together for dinner?

Together you strolled through the restaurant, his hand on the small What if the date was meant to be just a drink, but then progressed into of your back, all eyes upon you, until you arrived at your candlelit several, which led to dinner? table. He chivalrously pulled out your chair and demonstrated that he No doubt we want to be appreciated and respected as the confident, is, in fact, the self-described gentleman he claimed to be in his online talented, independent women that we are — but be totally honest, is profile. Although you were concerned you might not have a thing to it a turn off when a guy appears to be well, cheap? Now, if he doesn’t talk about since you had covered just about every topic under the sun make as much money as we do or he’s currently out of job and we in email exchanges and phone conversations - the dialogue continued know that, is that different? Or if we want to ensure that he doesn’t to flow as effortlessly as the wine you shared. Soft music enhanced the expect “anything” just because he’s paying for our drinks or meal, are mood; the laughter was intoxicating; the meal was delectable. What a we first to pull out our wallet or define terms at the get-go? surprising, yet beautiful evening it had turned out to be.

I once had a guy say, “I’ve never paid for sex but I’ve bought a lot of You were just beginning to think you had found your Mr. Wonderful… dinners in anticipation of getting it later.” Enough said. Check, please! when all of the sudden, out of the darkness, the waiter appeared with Instead of having the awkward conversation about who will pay for a black leather binder that enclosed the check. Knowing it was your the date in advance, it may be best to just come to the date prepared first date (because in your tipsy giddy state, you told the waiter so), to pay and go from there. Obviously just because a guy can afford to the waiter strategically positioned the bill upright like a flag in the wine and dine us doesn’t make him a good catch — but if he asks for middle of the table, waiting to be captured. Mr. Wonderful peeked separate checks or wants to split the bill — should we assume that’s a at it from his side of the table, but didn’t budge. You stared at it for (red) flag that we don’t want to capture? a few moments, lifted your eyebrows and then gave him an awkward smile. Finally he reached for it and you sighed with relief, but then he Share your thoughts on this subject and others at www.mizmatch.com or said those five little words that changed everything: “How ‘bout we email MizMatch at mismatch@mizmatch.com or follow MizMatch on split it?”

Twitter at @mizmatchblog. MizMatch, a.k.a. Susan Dutch, is a freelance writer and blogger who has written hundreds of published articles in Of course, because you are the confident, financially capable woman magazines, newspapers and websites over the past 25 years. Topics range that you are, you responded as if that was your plan all along— but from education, health and marriage, to family and travel. She is married no doubt it was a major buzz kill. That one gesture said so much to and lives in Syracuse with her husband, Bill. you about him and changed your entire outlook on the promise of

woman ::healthy

BY JILL ZIMMERMAN One of the most common and fastest growing health threats in modern and third world countries is also a potentially deadly disease — diabetes. Many people don’t know the severity of this disease which is directly responsible for more than 69,000 deaths and contributes to more than 231,000 deaths a year in the United States. It is the seventh leading cause of death in the U.S. according to the Centers for Disease Control and the American Diabetes Association.

Diabetes is actually a group of diseases caused by defects in the body’s ability to produce or use insulin, resulting in high blood glucose levels (more commonly called “blood sugar”). The three main types of diabetes are type 1, type 2 and gestational diabetes, the most prevalent being type 2.

What is blood sugar? When you eat carbohydrates, your body breaks the food down into nutrients to be absorbed into your bloodstream, one of which is a sugar called glucose that your brain uses for energy. Normal glucose levels are usually about the same for men and women, a little less than one teaspoon of sugar at any given time. When your blood sugar level goes up, your pancreas releases the hormone insulin to help your cells absorb glucose. In type 2 diabetes, the body either does not produce enough insulin or the cells do not use the insulin properly, leaving glucose to build up in the blood stream. High blood glucose levels can damage the eyes, kidneys, nerves, and blood vessels over time.

Despite the high mortality rate, diabetes is often overlooked as a serious condition. Amy Spranger, associate director of corporate development at the American Diabetes Association in Syracuse, says it’s mainly because people with diabetes don’t appear to be sick. “Diabetics can live long lives and appear healthy. They can go about their daily business without showing signs of being sick on the surface, so it’s not treated as a big deal,” Spranger says.

Almost everyone knows someone with diabetes. Nearly 26 million Americans have diabetes, an estimated seven million of which are undiagnosed. This used to be a disease largely affecting people later in life, over age 60, but now more cases of diabetes are showing up in young people than ever before: 11.3 percent of all people age 20 years or older have diabetes. The main culprit? The sharp rise in obesity and sedentary lifestyles.

“As we age, the risk for developing diabetes increases because of the decrease of exercise and weight gain, but we are seeing more of it among younger people because of obesity,” says Dr. Timothy

Tramontana, of Baldwinsville Family Medical Care, an affiliate of St. Joseph’s Medical, P.C. Both type 1 and type 2 diabetes share many of the same signs and symptoms. Early indicators include, frequent urination, excessive thirst and/or extreme hunger, excessive weight gain or unusual weight loss, extreme fatigue and recurring infections and cuts or bruises that are slow to heal.

These are just a few symptoms to be aware of, says Tramontana, also emphasizing that people should be tested by their doctors if close family members have diabetes, if they are obese (BMI in the 35-plus percentage range), or if they have hypertension. A certified clinical lipidologist, Tramontana has rigorous training in cholesterol management, cardiovascular risk assessment and intervention. Typically, he says, routine screenings using a fasting blood glucose test should begin at age 45.

What is fasting blood sugar? FBS measures your blood glucose at least eight hours after your last meal — a test often taken in the morning following an overnight fast. The ADA states a healthy fasting blood sugar is under 100 mg/dl (milligrams per deciliter). A fasting blood sugar between 100 mg/dl and 125 mg/dl qualifies as pre-diabetes, and a fasting blood sugar above 125 mg/dl is diabetic.

Your blood glucose levels normally increase slightly after you eat. Keeping your blood sugar low means reducing your intake of carbohydrates, which should allow your body to keep blood sugar levels within a normal range. This is important for everyone, diabetes or not, says Spranger.

Among women, gestational diabetes is a risk during pregnancy whether or not you are already at high risk. Pregnant women need to be careful about keeping blood glucose levels as close to normal as possible to protect themselves and their baby.

But lifestyle factors, like a balanced diet, exercise and maintaining a reasonable weight, can contribute to living a healthy life with diabetes, and can help prevent the onset of diabetes in high-risk patients (those with pre-diabetes). Stress reduction and smoking cessation also help, Spranger adds.

If you are experiencing symptoms or have questions related to diabetes, you should seek input from your primary care physician or a medical professional.

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::fitness

BY RENEÉ BENDA We’ve all been there, it’s a casual afternoon barbecue filled with friends, family and enough food for an army. It is hanging out by the pool on a hot summer day enjoying a cocktail, or as a guest at the wedding of the summer. These are the moments when the temptation to overindulge can derail even the most active athletes among us.

Staying fit in the summer can be especially challenging, but not impossible.

Small changes can often have big rewards. Here are some simple tips to keep you and your fitness goals on track this summer: Plan For Events. Gatherings of all sizes can test our will power. Be mindful of what your temptation triggers are. It will be helpful in overcoming them.

If summer barbecues and weddings tend to have you eating your weight in unhealthy desserts, bring along a healthy snack to enjoy before the event starts. Leave the heavy summer salads at home and create a lighter leafy green salad instead. For backyard picnics remember fruit is your friend and always is a crowd favorite.

Grab Your Sneakers. Keeping a pair of comfy walking shoes in your bag or car can help you get in some extra steps during the day. Every little bit counts in staying on track. Take a lunch break walk with a co-worker or try out a new hiking path. Summer is a great time for exploring your community by foot.

Playgrounds Aren’t Just For Kids. Busy moms and people of all ages can take advantage of the equipment offered at the local playground. No gym memberships required. Park benches make a great area for tricep dips, pushups and step-ups. Monkey bars and jungle gyms offer a space for pull-ups and dips. Squats and mountain climbers require very little space and can be done while waiting to catch the children at the bottom of the slide. If you’re a mom it’s the perfect way to squeeze in a workout during a hectic week.

Hydrate. It sounds easy enough, but often people overeat when they are thirsty rather than hungry. Set water reminders in your outlook calendar or on your phone. The reminder will help make sure you are drinking water during the day. Proper hydration also will help you keep energy levels high during

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workouts of all types. If you are planning for your next 5k, half-marathon or full marathon, proper hydration for summer training runs is a must!

Write It Down. Fitness goals and plans are easier to stick to when you know what they are. Creating a list of your goals as well as why you want to reach them will be a great reminder of why you should keep going, when you want to quit. Vision boards are especially encouraging. Find images of what your goals are and words that will inspire you. Keep it clearly in sight on the refrigerator or on your desk at work. It’s a visual boost of motivation!

Skip The Alcohol. Yes, I said it! Alcohol contains empty calories, and can lead to dehydration. Skipping the alcohol and replacing those beverages with healthier options will keep you fueled and focused on your goals.

Just because you are skipping alcohol doesn’t mean you need to skip style.

Create a fancy summer signature beverage like a *Berry Melon Breeze!

These tips will keep you on top of your fitness game this summer and have you crushing your goals by fall.

“If you’re bored, then you’re boring,” has long been Renee Benda’s favorite quote and her blog Bendifulblog.com proves there is a lot you can enjoy in one life. With spirit, spunk and spurts of seriousness this busy mom of two boys gives her readers tips and tricks for healthy living and fitting in fitness. Follow her on Twitter at @cusecomm, we already do!

Berry Melon Breeze: - 2 1/2 cups of cubed chilled watermelon - 1/2 cup of diced strawberries - Squeeze of fresh lime - A few cubes of ice - Sprig of mint - Put all ingredients in blender. Blend until smooth.

Pick up the July edition at hundreds of CNY locations!

Syracuse Parent Magazine is your local resource for information, tips, recipes, parenting trends and more when it comes to families in Central New York! Find our more at syracuseparent.net or call (315) 434-8889.

feature ::special 36

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BY KAILYN JENNINGS I PHOTOGRAPHY BY RICK NEEDLE

In the 1980s, apple market prices plummeted. Independent markets turned to wholesale, and then they began to disappear altogether.

Supermarkets took their place, and as the supermarkets consolidated, farmers could no longer set their own prices. With the price competition increasing, many apple farms vanished completely.

Despite this trend, the Beak and Skiff families never gave up. Along with their wholesale business, they began to concentrate a little more on retail, which allowed them to survive during the tough times.

In 2001, the business expanded once again. A winery was added, producing apple wine and hard cider for sale. The expansion was not yet done. In 2009, a distillery was manufactured, producing vodka made from apples. Now, the great variety of products the business offers keeps customers coming back year after year.

The Pick-Your-Own is the most popular aspect of the business. It is a great family affair, with second and third generations now coming to pick their own apples. Both the young and old can enjoy the day with the beautiful scenery, wagon and pony rides, cider mill, beehive, and bakery.

The customers are not the only ones who enjoy being surrounded by the apples. The family members who work there love their jobs. The farm now has members of its fifth generation employed. With the lack of sons in the family, the daughters have taken great responsibility on the farm. The women of the fourth generation are currently spending their days running various parts of the business.

The Core Of The Apple Farm

Being the oldest of her generation, Candy Morse, Ronnie Beak’s daughter, felt the responsibility of the business fall on her shoulders.

After college, her husband Steve worked for GE. However, he was unhappy with his job, and when he discovered that Candy’s father

Dick Beak’s daughter, Jackie Beak-Tubbs, was also among the ranks on the farm. As a child, she had lived on the farm, and she was always working, even on snow days. After she graduated high school, Jackie went to college for a few years, but she returned to the farm. She knew that she wanted to be back where she grew up, working side by side with her family. She began to run the packinghouse, retail store, and the sales of alcohol. Now she is broadening out a bit more, dabbling in the various departments of the farm business.

feature

At first, the apple farm only sold apples in barrels along with some retail. However, after the second generation of men came back from World War II, they were ready to have families and work hard on the farm. Beak and Skiff’s sons expanded the business and took it to the next level. It seemed as though Beak and Skiff was really taking flight. However, the tables turned, and they found themselves faced with hard times.

was looking for help on the farm, he jumped right on board. At the time, the couple had three-year-old twins so Candy did not work on the farm until they were enrolled in school. Since then, Candy has worked in the retail business at the farm market, and she also works year-round in the office, managing payroll among other things.

::Special

In 1911, Andrew Beak met George Skiff at the Regional Market in Syracuse. Both men were looking to enter the apple business, and soon enough they planted their first apple trees on 100 acres of land across from the Beak’s farmhouse. Despite their uncertainty on whether or not the apple trees would grow, they began to thrive, and their orchard soon developed. The two men then became partners in the well-known business named Beak & Skiff Apple Farms, situated in the rolling hills of LaFayette.

Marshall Skiff’s daughter, Lynn Fleckenstein, could not resist the pull of the farm either. Following his college years, Lynn’s husband, Mark, was looking for a job. When Lynn’s father offered him one, he could not refuse. After the retail farm market opened, Lynn also began to work on the farm with her young son in a playpen right beside her.

At the moment, Lynn works in the distillery dealing with the retail end of things.

Charlene Stack, Candy’s sister, also became a valuable member of the farm staff. For years, her father would bring her to pick apples at the orchard, and eventually she was hooked. Char became involved with the retail store, helping with inventory, overseeing the bakery, making gift boxes and candy apples, and working on much of the holiday business.

The four women are inextricable to the Beak & Skiff Apple Farms.

Without each of their skills, expertise and love for their family, the business would not be the thriving one that it is today. After more than a century of operation, the love for the farm and family from the employees is clearly noticeable. A business would not be able to survive without good employees, and Beak & Skiff Apple Farms has certainly been blessed to have their fathers and all of the generations that followed them working so diligently and being so dedicated to the farm.

Candy, Jackie, Lynn and Char are fully aware of their blessings. They are thankful for the beautiful location in which their farm is located, their wonderfully loyal customers that supported them even in the bad years, and their loving family they work with each and every day.

Not everyone has the opportunity to work alongside their loved ones, but the generations of the Beak and Skiff families are lucky enough to spend their time together working on a farm that rests so firmly in each of their hearts.

For more information on Beak & Skiff Apple Farms, visit www. beakandskiff.com.

syracuseWomanMag.com :: july 2013

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BY KAILYN JENNINGS PHOTO BY JUSSARA POTTER

::artist

view

“At the end of the day, one must have something that she believes in and loves to do, because once her job is done, she will still have something to foster and nurture.”

Amy Johnston is a local artist who, at a young age, found her passion that she has carried through her life. As she grew up, Amy found herself drawn to textiles and color. The little things caught her attention, and she loved to get up close and personal with her surroundings. That interest has since expanded, and its presence is woven into the fabric of Amy’s life.

Even though she was an art major in college, Amy did not feel free to create art. That sense of freedom only ignited after she was asked to paint an Adirondack chair for the Fulton YMCA. Since then, she has embarked on numerous projects, and her future is filled with even more.

Amy does not consider herself to be a professional artist.

Instead, she has created her own niche in which she feels most comfortable donating her art to charities. She says that she loves to “create something and set it free.” The sense of liberation drives her.

Amy works with various mediums, and is never afraid to dabble with the unknown. She has created jewelry and mosaics, painted furniture and has even worked with photography and paintings. Many of her ideas come from Pinterest — a source of her passion! She says the website makes her feel like superwoman because she can fashion anything out of just scraps. And Amy manages to do just that with members of the younger generation.

As a mother, Amy introduced her passion to her children.

To her, there is no greater joy than to watch her kids explore and get dirty. “It wouldn’t be a good day in the household if everyone’s knees were not dirty,” she said.

Bringing art to the lives of children did not end there. Amy has worked with students of all ages at Immaculate Conception School in Fayetteville through student-guided projects, such a crosses fashioned out of buttons, auctioned off during the school’s Blue and White Night. She not only guided the students with their creations, but she explained the greater meaning behind their work. Amy pushed the idea that while we can’t always give money, we can work together and give the gift of our own time and talents.

Following her work in the school, Amy finds it a thrill to walk through the hallways and be known as the “cross lady.”

She became a part of a community, a part of an ever-growing family. That feeling of community and family explains Amy’s love for creating art and donating it to charities, and she thanks her family for supporting her no matter what, even when the house is full of her current projects. She has managed to maintain a delicate balance between running her household, her personal life and her art. Even though finding that balance takes work, in the end, Amy knows that all aspects of her life are valuable and that not everything has to be perfect. She has the confidence to believe in herself and all that she does, and she is fully aware that she can do anything she sets her mind to, even when others have their doubts.

Her message is that people must go with their gut and do what they love, because in the long run — happiness is the goal and people would be crazy not to strive for it.

Typically, Amy does not have art work awaiting purchase, but in the case of any inquiries, please contact her at amyjohnston@ windstream.net

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july 2013 :: syracuseWomanMag.com

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EVA ZACZYNSKI

Owner & Chef, Eva’s European Sweets Polish Restaurant

BY KAILYN JENNINGS I PHOTO BY RICK NEEDLE

As you walk into Eva’s European Sweets — Polish Restaurant, you are met with an array of photographs capturing the faces of family and friends. The homey atmosphere, complete with toys for the little ones, invites people into the unique restaurant that reminds so many of grandma’s house. It feels as though you have been transported into a little restaurant in Europe, a picture perfect cutout in the modern Western World.

In 1997, Eva Zaczynski opened the restaurant with her ex-husband and two children. Throughout her life, Eva was inspired to begin the business. As a child, she grew up on a farm, and one of her responsibilities was to cook for the household. Her early love for cooking and baking originated then and only grew stronger. Later on, as she was helping in a convent at a Polish church, the nuns told her to open a restaurant. From that day forward, Eva never looked back.

The restaurant provided Eva with a close tie to her culture. Being so far from her native land, her business allowed her to connect with her roots, an opportunity not many are granted.

At first, she only served simple Polish dishes, and that was enough to get her up and running. Soon enough though, the limited menu expanded with the encouragement of customers. The menu has remained generally the same since then, only undergoing a few minor tweaks.

There are a few best sellers at the restaurant. Ruskie Pierogis are filled with potatoes and cheese, and they are topped with sautéed mushrooms, onions, and butter. For the meat lovers, there is Golabki-cabbage rolls stuffed with ground beef and rice in a homemade tomato sauce. Then there are the Placki, potato pancakes. Placki Ziemniaczane are served with sour cream or applesauce, and Placki Hungarian Style come topped with a lightly spiced ground beef-tomato sauce made with peppers and onions.

Just looking at the menu leaves your mouth watering.

The meal does not end there. The desserts are by far the highlight of the restaurant, leaving you full and satisfied. The display case, always housing various ever-changing desserts, draws people in.

From the very beginning, they have been the focal point, and people even come into the restaurant asking if their favorite sweet treat has been made.

Mingling with the different people who visit is one of Eva’s favorite parts about running the restaurant. She says that the customers have been so loyal, and that she loves being able to serve them. It’s become a big, happy family.

The family-oriented environment clearly stands out from the moment you walk through the door. Not only are the walls lined with photographs of smiling relatives, but the family also gathers within the restaurant. With her son working alongside, Eva sees him on a regular basis. Her daughter manages to stop by as well, toting Eva’s grandchildren along with her. (continued on page 44)

inspire

“It’s about making connections with people.”

::sw

SARAH BUCKLES

Co-Founder, The Wine House

BY ALYSSA LAFARO I PHOTO BY CINDY BELL

“It’s not always easy, and sometimes life can be deceiving. I’ll tell you one thing — it’s always better when we’re together.” – Jack Johnson, “Better Together” “To be honest, we inspire each other. Sometimes, there are moments when one of us is excited and the other is not. But we just keep pushing each other along,” said Sarah Buckles, who runs The Wine House – a Syracuse business that carries more than 500 wines and offers in-store tastings – with husband and business partner, Tim. After almost seven years of being in business, the couple has finally found a pattern that allows them to shuffle between The Wine House and their own house. “We do a lot of tag-teaming,” laughs Sarah. “Right now, we have five part-time employees. They are of all different availabilities, but are able to fill in a lot for us and overlap when we need extra help. A lot of the time, though, Tim and I kind of pass in the doorway – but it works.”

Sarah and Tim opened the business in 2006 after working in the corporate world. “I was working for Toys ‘R US in the corporate office in human resources and training, and Tim worked for Linens ‘n Things,” says Sarah.

While at Linens ‘n Things, Tim was in charge of a strategy that involved opening food and wine shops around the country. “I was at a turning point in my life,” he told me, “and I was looking for something else to do. So I put together a business plan and had someone at Onondaga Community College look at it. Then, Sarah and I made the decision together to open a wine shop, and we picked a location.”

“Tim and I are very much in this together,” adds Sarah. “His name is on the license, but we consider ourselves partners.” The two balance each other out. Sarah admits that Tim knew more about wine and had the industry connections upon getting into the business. She, however, had more experience in human resources and training. “But we were able to put our areas of expertise together,” she says.

Moving out of the corporate world and into that of owning a small, independent business has allowed Sarah to focus on her family. “Our lives are pretty family-centered at this point. We have two young girls at home who are 3 and 8 years old.” Because they are able to, essentially, create their own hours it’s improved their quality of life. “When I worked in corporate,” he describes, “I would get up at 5 a.m. and wouldn’t get home until about 9 p.m. Now, I feel like I am doing something I enjoy — a family-owned business where I can create my own hours and interact with my family and the community more — versus working to get a paycheck.”

Both said that the industry is in growth mode and people are ecstatic about it. “People who are interested in wine really are interested in the story behind the winery and the process we use,” says Sarah. “It’s much more than ‘I’ll have a red or a white.’ It’s about making connections with people.

It’s really such an interesting industry.”

“Sarah and I love that sense of community,” adds Tim. “Before, we lived on our own and didn’t talk to a lot of the people around us. Now, we are interacting with people all the time. We are tuned into the chamber of commerce, other small businesses, and local fundraisers. We are just tied into the community so much more.”

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(continued on page 44)

::sw

“I love it here, I love the job.”

inspire

JONI POSNICK

Winemaker, Lakeland Winery

BY JAMES MANN I PHOTO BY JUSSARA POTTER

Growing up, people try to find a passion for something they believe they can do for the rest of their lives. Joni Posnick found hers in the basement of her home 14 years ago.

“When they made the law that people could make 300 gallons, I decided to open Vine to Wine, which is my place,” Joni said. “I used to have people come in and we used to teach them how to make wine.”

Every night there were classes of people that came in and learned the procedure of making wine. They would first try out the wine and then head to the back to begin making it.

“They would come in every week. It takes up to seven weeks to make, so they would come in for five weeks, give a two week break for the wine to settle, and come back on the seventh week to bottle the wine.”

Making wine for people day in and day out is no easy task. Every customer is hoping to get a fine product. Many of the wines that Joni created were blended together by marriage. In this case, marriage is the blending of two wines together to create one excellent taste.

A couple years ago, Joni entered her favorite wine into the New York State Fair’s Amateur Wine Competition. “I entered the Stags Leap Merlot into the fair for a prize and won a gold medal.” The Stags Leap Merlot is usually a wine that takes a year to mature. However, in nine months Joni entered it and still won.

During the time Joni owned Vine to Wine, she was not able to sell wine because her store was not considered a winery.

In 2005, Joni sold the business to Andy Watkins. Since then, the winery has flourished under his ownership and Joni is the head winemaker at Lakeland Winery. The winery distributes to several different liquor stores around the Syracuse area including, Liquor Town in Brewerton, Butterfly Liquors in Baldwinsville, Seneca Wine and Spirits in New Hartford, Chittenango Liquors, Mexico Liquors and coming soon to the Turning Stone Casino.

Not only has the business expanded —it does more than just sell wine. “I expect this place to go far because we do wedding parties, baby showers, birthdays and just get together as friends,” Joni said. “We serve them 25 different blends of wine for seven dollars.”

The unique part about the winery is being able to taste 30 different wines, and instead of having to go to the liquor store they can go in the back of the winery and make their favorite by blending any of the wines together.

Nearly 10 years after Joni began making wine, some of her original customers continue to come in and ask for her assistance.

“Joni has certain customers who expect her to be here when they come in to make or bottle—they won’t come in unless she is here,” said Christina Hodges, Lakeland Winery’s marketing manager.

At the end of October the winery gets specialty wines. And then in November, people have to come and ask for one of the wines. These wines come from all over the world and are sold only through the months of January, March and April. “Once they come in, they’re gone.” (continued on page 44)

syracuseWomanMag.com::::july2013 syracuseWomanMag.com july 2013

43

EVA ZACZYNSKI

SARAH BUCKLES

JONI POSNICK

When I first met Eva, time appeared to stand still when her grandchildren and daughter, Karolina, walked into the restaurant. The love within the family was incredibly clear. Watching them interact instantly made me forget all of my troubles, and the environment put me at ease. There was not one moment when I was not experiencing a sense of joy and contentment.

To thank the community for all their support, The Wine House hosts an anniversary party each September to celebrate the store’s opening. “We usually have five or six distributors come in and set up different tasting tables around the store,” details Sarah. “About 200 people come to the event throughout the afternoon. That’s always really fun and a testament to us about how people view the store. People even go out of their way to bring us cakes and flowers.”

Some of the busiest times of the year are from October to January, as the holidays brings a lot of gatherings. People from all over the area come to the winery during the Christmas season to get gifts for one another.

What better gift than a great tasting bottle of wine! In the first week of December at the fairgrounds, the holiday craft show is a place where Joni goes and shows off some of her best wines. Not only does she bring them to the fair, but also to Utica and Clayton.

In the end, the business always comes back to Sarah and Tim. “It’s great that Tim and I are doing this together,” she notes. “We made the decision together. He wasn’t from Central New York, and I grew up right outside of Auburn, so he took a leap of faith in moving here. We both took the leap of faith in opening the store. Here we are, seven years later, our pipe dream of owning a business made real.”

“I love it here, I love the job. The people that come in are fun to work with when they’re labeling and bottling…it’s a fun job.”

::sw

inspire

(cont)

Clearly, this atmosphere only develops with a delicate balance of all that life throws Eva’s way.

She is able to manage her time operating not only the business and the day-to-day needs of the restaurant, but also her family and personal lives.

Each day, she spends time in the kitchen preparing dishes, time out on the floor mixing with the customers, and time with her family. While it seems almost impossible to accomplish everything in her life, Eva succeeds in every way. The proof lies with her constant smile and contagious happiness.

Guy Feiri, host of the Food Network’s “Diners, Drive-Ins, and Dives,” clearly caught the contagion, as the restaurant was featured on the popular TV show in February. The authentic Polish dishes grabbed his attention. His curiosity was on par, which led him to the Placki Hungarian Style, which he gave a five-star rating.

(cont)

(

(cont)

Having worked with Joni for some time now, Christina has taken notice of her local following and her influence. “She sincerely inspires other women to do what they love to do. She has been doing it all this time, when she is not at the gym, she is here,” Christina said. “The customers know her; her old customers have kept on to her all throughout the years and continue to come here for her.”

Because of the show, the restaurant’s reputation as a heartwarming and welcoming place serving delectable dishes has become nationally known, and the number of loyal customers has only grown. If you are craving a little happiness and a lot of good food, don’t hesitate to stop by Eva’s. Craving satisfied.

For more information on Eva’s European Sweets – Polish Restaurant, visit www.evaspolish.com.

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BY JAMES MANN I PHOTOGRAPHY BY JUSSARA POTTER We’re always looking for our purpose — something that makes us feel good.

Whether it is in our community or just small daily tasks that are helping someone or something, it’s a part of our human nature. Kate Starr found her cause 13 years ago.

Kate has been working with horses all her life. She grew up in LaFayette and was riding at the young age of seven. In 2000, Kate was in the Poconos when she realized her purpose.

“I had previously trained racehorses down in Pennsylvania, and I had seen many, many beautiful horses going off to slaughter houses, and who knows where,” she said. “It bothered me then and at that point I decided I was going to see if I could find homes for these horses.”

Kate started with a number of different organizations as a placement coordinator.

In the beginning she was unable to physically take care of the horses due to an autoimmune disorder that was eating away at her lungs called Bronchiolitis obliterans with organizing pneumonia (BOOP).

“I was kind of connecting and it gave me a purpose, it basically changed my life.” In 2003 she continued working to find homes for these horses and started her own non-profit organization — Sunshine Horses. The unique part about Sunshine Horses is the wonderful therapeutic programs. Bringing people in to help the horses gives them a good feeling too.

“They feel that they’re making a difference. They’re making a difference whether this horse can live or die, or find a home, or hurt or feel better, or just not itch,” Kate said.

Not only has Kate opened up opportunities for people to help these horses, she has been fortunate to meet hundreds of people who have the same passion for horses that she does. “It’s an amazing group of volunteers, just that Sunshine can put smiles on people’s faces that may not have ever been there for that particular reason is what I love about it.”

Sunshine Horses takes in all varieties of different horses nurses them to good health and tries to find “forever homes” for them. The majority of horses they take in are Standardbred racehorses. However, they welcome any breed.

Kate has helped to shelter and take care of more than 30 horses on her own. In the last year alone, more than 50 horses have been able to endure the focused care of Sunshine Horses.

“We’re looking for land, for people who want to invest in a dream,” Kate said.

There are a lot of community organizations that have the opportunity to go out and spend time with these horses. Some of these organizations that provide regular visitors to Sunshine include Hutchings Psychiatric Center, Camillus Town Shop Youth Center, Girl Scouts, Enable and veterans from the Syracuse VA Medical Center. The New York State Fair has also been a big help as a winter location. “For the first time this year we are actually going to set up a booth [at the NYS Fair].”

Sunshine goes through 500 bales of hay a month (each one weighs 50 pounds) and other expenses that equate to more than $3,000 a month. “We raised every penny of it, no one gets paid. I have never been paid a penny.”

Kate’s mother Evelyn, who taught nursing at Syracuse University, has had an impact on Kate’s decision to not give up this wonderful passion. “Evelyn has been the biggest inspiration for this mission.”

Basically, it’s been her life. “It’s what I feel I do well. I think people have a passion for what they feel they do well. That is my passion and my expertise that I am comfortable doing every day.”

For more information on how you can volunteer or donate to Sunshine Horses, visit

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may 2013 :: syracuseWomanMag.com

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events

::swm

events

Syracuse Woman Magazine

SYRACUSE PROMISE WALK

The inaugural Syracuse Promise Walk was held Saturday, June 1, at Willow Bay in Liverpool. The event helped raise more than $15,000 in its efforts to raise awareness for a lesser-known pregnancy disorder, preeclampsia. Walk organizer Lorelle Lashway was proud of the first-year event’s success. “We have given those lost a voice, and hopefully educated others about the signs and symptoms of preeclampsia,” Lashway said. “We made an impact, and it is all because of our walkers and those who donated to them…and I can’t wait to do it all again next year!” For more information on preeclampsia and this event, visit www.promisewalk.org.

REBECCA’S RIDE

In memory of their beloved family member, Rebecca Hafner, relatives came together for a motorcycle ride and a party in her honor at the Spinning Wheel Restaurant in North Syracuse. “I know how much she would have loved this,” said Dennis Farley of Rebecca Hafner who passed away from ovarian cancer. “She loved a party and her friends are here...it is a great joy to be here. She would be proud of her boys.” Bikers United of CNY were on hand at the inaugural event that honored Hafner after a hard fought battle with ovarian cancer. The event benefited Hope For Heather Ovarian Cancer of CNY.

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july 2013 :: syracuseWomanMag.com

VERA HOUSE RECOGNITION LUNCHEON

Vera House Inc., a non-profit working to end domestic and sexual violence in Central New York, awarded the Sr. Mary Vera Recognition Award at their Annual Recognition and Celebration Luncheon at the Double Tree Hotel on June 6, to Susan K. Griffith, of Syracuse. The Sr. Mary Vera Award is given to a member of the community who has made a significant contribution to the fields of domestic and sexual violence prevention and who has performed this work in a manner consistent with the humility, gentleness, and humanitarian spirit reflected by Sr. Mary Vera Blank, one of the agency’s founders and namesake. Many other community members were recognized at this annual event. Vera House executive director Randi Bregman and the organization’s staff have expressed their gratitude to all volunteers who have helped further the mission of ending domestic and sexual violence.

July

11

SWM WINE TASTING WHEN: 6 to 8 PM WHAT: A night of fun with your favorite crowd. Enjoy wine tasting, appetizers and desserts, but also a winemaking demonstration!

WHERE: Lakeland Winery, 877 State Fair Blvd., Syracuse TICKETS: $15 at the door, $10 of each ticket will be donated to ACR

14

QUILTING BY THE LAKE WORKSHOPS WHEN: July 14 to 26 WHAT: Classes & workshops; quilt show, vendors and lectures for traditional and art quilters at all levels of experience.

WHERE: Onondaga Community College.

INFO: www.quiltingbythelake.com

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AMERICAN RED CROSS BLOOD DRIVE WHEN: 1:30 to 6:30 PM. WHAT: Your donation can help to save a life.

WHERE: Fayetteville Free Library, 300 Orchard St. INFO: Call FFL at 637-6374 to sign up for the Blood Drive.

26

ANTIQUE & CLASSIC BOAT SHOW WHEN: July 26 to 28. 3 PM. to dusk Friday, 9 AM to dusk Saturday and 8 AM to 3 PM Sunday.

WHAT: Visitors can learn about and enjoy the boats of a bygone era.

WHERE: Clift Park, Skaneateles TICKETS: Free to attend. syracuseWomanMag.com ::july2013

49

feature ::special

BY CHRYSTAL JOHNSON

Jen has always known that children were in her plans for the future. Two years ago, she and her husband, Steve, began planning for their first baby.

“A friend told me that getting as healthy as possible before becoming pregnant could help me have a healthier pregnancy and baby.” Jen spoke with her doctor and began taking steps to improve her health. “Steve and I began walking after dinner every night and eating healthier. I started taking folic acid every day.” Jen and Steve welcomed a healthy 7 pound 8 ounce baby boy this past March.

Show Your Love is a new national campaign developed by the Preconception Health and Health Care Initiative. Its goal is to help women prepare for healthy pregnancies and babies by adopting healthy habits well before becoming pregnant. By adopting healthy habits, women are showing their love for their future babies and also to themselves.

Pre-conception health is the health of women during their childbearing years before and in between pregnancies. As part of their pre-conception health, women can take steps now to protect their health and the health of the family they may want to have some time in the future.

While most women know that improving their health once they become pregnant is important, many women don’t know that improving their health before pregnancy is a benefit to them and their babies. Taking steps to become as healthy as possible — even before pregnancy is being considered — plays an important role in the health of the mother-to-be and her future baby.

Taking a few steps toward becoming healthier before pregnancy, such as working with your doctor to control and treat medical conditions such as diabetes and high blood pressure, quitting smoking, becoming physically

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july 2013 :: syracuseWomanMag.com

active, making healthy food choices and avoiding alcohol if trying to get pregnant can bring a lifetime of benefits to her and her future babies.

Healthier women have less chance of having other problems with pregnancy, such as gestational diabetes, miscarriage or pre-term labor.

Their babies have less chance for problems, such as pre-term birth, low birth weight, high birth weight or stillbirth.

And for those women who don’t want to start a family, the message is they should be healthy and love and take care of themselves — so they can achieve their goals and dreams.

The Show Your Love campaign encourages all women of childbearing age to take steps to improve their health before getting pregnant. As part of the campaign, the Initiative has developed a series of educational materials, posters, a checklist of healthy habits, as well as online ads and a kit for organizations interested in supporting the campaign and helping to spread the word about the importance of pre-conception health.

The message to women who want to become mothers some day is that by taking important steps to improve their health before pregnancy, they can begin showing love for themselves and their babies before they are born.

Their bodies and their babies will thank them for it. And because 49 percent of pregnancies in the U.S. are not planned, all women of childbearing age are urged to take steps to improve their health now.

For more information on the Show Your Love campaign visit cdc.gov/ showyourlove.

Chrystal Johnson is a Public Health Educator II with the Madison County Department of Health.

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