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July C O N T E N T S
Letter from the Editor ............................................................. 6
Past SWM Events ..................................................................... 7 Fashion Forward: Brunching in Style .................................... 8 Syracuse Eats: Salt City Grille.............................................. 10
WISE Woman: Suzanne Taddeo......................................... 14 CNY Latina: Carmen Gonzalez ........................................... 15 Special Feature: Grilling with a Twist ................................. 20 Healthy Woman: Fun with Fermentation .......................... 22 In Her Own Words: Marybeth Fishman ....................................24
Cover Story: DeAnna Germano ......................................... 27 Inspire: Teresa Martini...............................................................34 Inspire: Amalia Swan ............................................................ 36
Inspire: Lisa Waterfield ......................................................... 38 Syracuse Reads: Learning How to "Stress Less".............. 40 Local Recipes ........................................................................ 42 Local Recipes ........................................................................ 44 Local Recipes ........................................................................ 46
Upcoming Events ................................................................. 48 Movers and Shakers ............................................................. 50
34 The Food & Wine Edition
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SUMSUMMERTIMESUMMERTIMESUMMERTIMESUM July 2017
LETTER from the Editor
nyone who knows me knows a few things about me never change. I love good food. I love local. I love being inspired by the women we feature in this magazine. And I love the community built by those women. In early June, we lost one of those strong community leaders, Mary Gosek. Syracuse Woman Magazine’s first editor, Farah Jadran, and Hope for Heather founder, Frieda Weeks, knew Mary well. We asked them to write a few words in her memory: Our mightiest warrior is shining down upon us with a light like we’ve never seen before. With tears of hope, we press on to honor the legacy of the mighty Mary Gosek. On June 3, 2017, Mary joined all our angels who have gone before us. Volunteers and friends of Hope for Heather Ovarian Cancer Awareness are coming together to ensure Mary’s powerful presence is felt forever. Mary’s determination to “tell a woman” and find a cure changed us all. If there was a chance to “turn something teal” in the name of ovarian cancer awareness, Mary was already going for it. All while taking on her own tremendous battles with the horrid disease, Mary never let up. As our hearts ache and grieve our warrior, Mary’s vivid smile flashes before us. A tight and genuine hug from her embraces us. The sound of her beautiful laughter whispers in our ears, but not before the rumbling of the racetrack reminds us we’re out at the Oswego Speedway with Mary and the gang. We feel her thoughtful hand on our shoulder as we watch hundreds of college kids rock teal at SUNY Oswego each year. The wind blows by and the hairs on our arms stand up as we feel the force of Mary’s Mighty Team of Teal setting the bar high at the Teal Ribbon Run & Walk. To pay tribute to our mighty teal warrior, the 2017 Teal Ribbon Run & Walk will be dedicated to Mary. We welcome everyone to toe the line in Mary’s name on Saturday, Sept. 23. Mary’s passion will not fade in the days to follow; rather, it will shine brightly and guide us as we navigate the paths she has drawn for us. Mary’s tenacity prompts us to now believe the mighty has not fallen amidst the battle. She’s passed the torch, knowing her Mighty Team of Teal will prevail. We love you, Mary, and we love your true colors that surround us. Your voice and laughter are our fight song. – Frieda Weeks & Farah Jadran I hope to see you all in September at the Teal Ribbon Run & Walk as we honor Mary.
Lorna Note about our June edition: 100 Black Men of Syracuse was founded by Jerome Walker and Walter Eiland. The interim president at the organization’s onset was Luke Clark.
On Our Cover: DeAnna Germano was photographed by Alice G. Patterson of Alice G. Patterson Photography at the Central New York Regional Market. Special thanks to Jillain Pastella Salomone, owner of J. Luxe Salon, for DeAnna’s makeup styling.
OUR TEAM Publisher
Editor Lorna Oppedisano
Design Andrea Reeves
Photography Alexis Emm Mary Grace Johnson Rachel Liz Steven J. Pallone Alice G. Patterson Jacqueline Vidler
Nichole Cavallaro Shauna Diliberto Alison Grimes Shweta Karikehalli Christine A. Krahling Holly Lowery Lorna Oppedisano Gabrielle Reagan Kathryn Walsh Lindsay Wickham
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PAST SWM Events
On Saturday, May 13, the second annual Right to Run 19K 5K took place in Seneca Falls, the birthplace of women’s rights. The event raised funds for the future home of The National Women’s Hall of Fame at the Seneca Knitting Mill. Mark your calendars for next year's event, slated for Saturday, May 12, 2018, in Seneca Falls. WBOC’s monthly meeting was held on Wednesday, June 7, at the Genesee Grande Hotel. As the last meeting of the organization’s fiscal year, the evening highlighted the journeys of the members, volunteers, sponsors and more. Photography by Enfoque Images.
FASHION FORWARD Brunching in Style
Bringing Style to the Table By Shauna Diliberto
f you’re like me, fashion and style carry through to all parts of life, not just when I’m picking out dresses. This is especially true when I’m throwing a party. No matter how casual and simple the affair, it’s fun to make it an occasion! Here are my quick tips for throwing a brunch (my favorite meal) on the fly, and looking as cute as the pink-frosted doughnuts you’re serving. 1. Set the table. This takes minimal effort and makes a huge impact. A tablecloth or runner immediately dresses up any table and defines the space. Don’t have a tablecloth? Use cute printed wrapping paper or even craft paper. Also, don’t forget cloth napkins. Don’t have cloth napkins? Try vintage hankies or even fabric scraps cut into squares. And don’t forget fresh flowers! This is key.
4. Cheers! I love having ONE signature cocktail at a party. A simple champagne cocktail is my go-to. If a guest doesn’t drink, serve sparkling water with a large fruit wheel in a champagne glass. Everyone should have sparkles at brunch. 5. Dress for success. Last but not least: what should the hostess wear? Being a vintage clothing shop owner, I always love an opportunity to debut a favorite vintage frock. This is when a ’50s style dress feels like a hostess must-have. Or if you’re a little more laid-back, try a vintage mumu (AKA, a vintage housedress). Don’t be afraid to be bold with pattern or print. But also remember to keep it casual — go sans shoes and maybe add a little vintage apron! SWM Shauna Diliberto is the owner of Maeflowers Vintage. She co-owns Vintage Love with Driftwood & Glitter’s Susan Hodell. You can find them at 201 E. Jefferson St. in downtown Syracuse. For more information, visit maeflowersvintage.com. Top photo: Makeup by Tina Samuels and hair by Jillain Salomone. Bottom photo: Makeup by Julianna Pastella of Pastel Makeup and Style.
Photography by Rachel Liz Photography
3. Don’t be dull. No matter what you decide to serve, the key is to present it in an interesting way. I love the idea of cheese and meats served on cake stands. Stack up pretty glazed doughnuts on butcher blocks. Slice some seasonal fruit. Pull apart a bakeryfresh baguette. Spoon jam, jelly and honey into decorative bowls or teacups.
Photography by Rachel Liz Photography
2. Pick a tried and true recipe. Make something you’ve nailed before and everyone loves — maybe it’s a quiche or some fancy egg sandwiches. Pair this with goodies from your favorite bakery, fresh fruit and a couple different types of cheeses. Not everything has to be homemade.
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SYRACUSE EATS Salt City Grille
SALT CITY GRILLE Photography by Steven J. Pallone
ERNA ENO CO-OWNER
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SALT CITY GRILLE
Grilling Up Local Love By Gabrielle Reagan
xemplifying serious entrepreneurial spirit, self-proclaimed “People are a lot more aware of what they are eating these days,” snowbirds Erna and Stephen Eno traded two careers and one Erna said. “We feel it’s important to not only help educate our southern address for a jangling set of restaurant keys. guests, but also let them know there are options.” Despite not having any industry experience, these two spontaneous The drink menu includes an extensive wine and beer list, as well southerners are proving sometimes a little risk can provide quite as spirits. A nod to The Sugar Mill — Liverpool’s go-to place for appetizing results. drinking and dancing circa the mid-1980s — the menu boasts a In February, the couple opened the doors to Salt City Grille, signature cocktail, the Sugar Mill Sloe Gin Fizz, featuring locallylocated at 1333 Buckley Road in Liverpool. The steakhouse crafted gin from Beak & Skiff Apple Orchard's 1911. features a “modern American” menu, heavily reliant on locally Each night of the week presents diners a different treat. Folks are sourced ingredients. Their goal is to showcase local farms and invited to enjoy an extended happy hour on Monday nights, with $2 draft beers and $4 house wines and well cocktails. businesses, while continuing to cater to locals who frequented the space’s previous establishments, including The Sugar Mill, Tuesdays, Salt City Grille offers $3 tacos and two-for-one Colorado Mine Steakhouse and, most recently, Flat Iron Grill. margaritas. Wednesdays are trivia nights, with half-priced bottles of wine. Thursdays bring a clambake. “Every decision we make is in hopes that our guests feel at home and a sense On Friday nights, there’s live music of community through food,” Erna said. Every decision we make is in hopes on the patio, as well as a prime rib Here in upstate New York, a rich special. And Saturdays bring two-forthat our guests feel at home and a history of farming combined with the one house sangrias, bursting with fruit. abundant resources available influenced As for the decor, Stephen no doubt sense of community through food.” both the concept and menu for Salt learned a thing or two after years — Erna Eno, Salt City Grille co-owner spent as a painter and set designer in City Grille. Erna and Stephen hired executive chef Alicia “Lou” Donato to Hollywood, including work on “The Patriot” and “The Conspirator.” execute their vision. The 8,200-square-foot space feels both rustic and upscale, The Salt City Grille menu features a variety of steak options, featuring multiple dining areas, a roomy full-service bar, a cozy including a bone-in ribeye, New York strip and baseball “center cut” sirloin fillet, tightly bound in bacon. Other entrees fireplace and an outdoor patio. The walls are adorned with work by local photographer Stu Gallagher. In every detail, Salt City include veal short rib, lamb, salmon, tuna and roasted, antibiotic-free chicken. Grille aims to be the neighborhood space, so much so that one For those who prefer lighter fare, the menu offers a plethora almost expects to see Ted Danson pop out from behind the bar. of appetizers, flatbread pizzas and salads, as well as pasta options, “We are Liverpool’s neighborhood bar and restaurant,” Erna said. many of which are vegetarian-friendly. The Beets & Goat Cheese “We want people to feel like they can come here every day.” SWM Salad features goat cheese from local farm and creamery Lively Run Goat Dairy, paired with roasted beets, blood oranges, shaved Salt City Grille is located at 1333 Buckley Road in Liverpool. The restaurant fennel and watercress. Sensitive to diners with dietary restrictions, is open 4 to 10 p.m. Monday through Thursday, 4 to 11 p.m. Friday and Saturday and closed on Sundays. For menus and reservations, the team has noted on the menu which items are gluten-free or call (315) 299-6371 or visit saltcitygrille.com. vegetarian, as well as which feature local ingredients.
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WISE WOMAN Suzanne Taddeo
FEATURED ENTREPRENEUR Suzanne Taddeo Registered and NY State Certified Dietitian/Nutritionist, Can Do Coaching
rowing up in a family with both a father and mother owning their own business and surrounded later in life by two sisters who have both owned their own companies, Suzanne Taddeo is no stranger to an entrepreneurial lifestyle. After completing her graduate degree in the field of nutritional science, Suzanne anticipated working in a hospital or organizational setting using those skills throughout her career.
While on hiatus from her hospitalbased dietitian career to raise her children, the field of coaching became prominent in the professional industry. While she had never thought about becoming an entrepreneur, it quickly became a point of interest to her when she was ready to return to her career. She wanted to merge her expertise and knowledge of dietetics and nutrition with using a hands-on coaching model and after several years of testing the waters with family and friends as clients, she was visiting her hometown in New Jersey when she drove by a health club
called Can Do Gym. “I wanted to use the words ‘can do’ in my business name because I believe that people can change,” says Suzanne. Fast-forward three years—Suzanne’s mission is to help people get and stay healthy by providing handson education about healthy eating and cooking styles. Working with a counselor at the WISE Women’s Business Center has helped her hone in on her vision and focus by determining her target audience (and figuring out how to reach them). Suzanne is currently working on branding herself and the business, while developing new workshops and opportunities to deliver healthy lifestyle programming and education to individuals looking to make a change. Her advice to those thinking about entrepreneurship as a career path is threefold: you have to love what you do, be skilled at what you do, and have perseverance to work hard to achieve your goals. “You’re either moving forward or you’re moving backward,” Suzanne says.
wise words of wisdom… “I can do all things through Christ who strengthens me.”
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(Philippians 4:13) – Suzanne Taddeo
WISE WISE HAPPENINGS: HAPPENINGS: Check out wisecenter.org/events for a complete list of upcoming events!
Social Media “Hands On” Roundtable Discussion
The Building Blocks for Starting a Business
Women in Creative Businesses Roundtable Discussion
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July 18, 12:00-1:00PM July 25, 12:00-1:00PM
July 11, 12:00-1:00PM July 26, 5:30-7:00PM
July 13, 12:00-1:00PM July 27, 12:00-1:00PM
July 12, 12:00-1:00PM July 26, 12:00-1:00PM
A PROGRAM OF THE FALCONE CENTER FOR ENTREPRENEURSHIP AT SYRACUSE UNIVERSITY Funded in part through a Cooperative Agreement with the U.S. Small Business Administration. All opinions, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the Small Business Administration. Reasonable accommodations for persons with disabilities will be made if requested at least 2 weeks in advance. Call (315) 443-8634.
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CNY LATINA Carmen Gonzalez
A Heart of Gold Warms the Hearts of Many By ALISON GRIMES
armen Gonzalez was a chef from a young age. Learning her mother’s recipes early in life, she started cooking by the age of 10. Years later — nearly 30 years ago — Carmen ventured to Syracuse with her husband to reunite with family from Puerto Rico. At that time, only a small number of Latinos lived in the area. It was difficult to enjoy cultural traditions or purchase certain ingredients to create traditional meals. To put it in perspective: the Mexican aisle at Wegmans, Price Chopper or any other supermarket didn’t exist yet. Carmen’s in-laws filled the void with two businesses, Don Juan Cafe Restaurant and the neighborhood market, Jandy. Carmen eventually followed in their footsteps, but only after becoming familiar with Syracuse and the needs of the city. After arriving in the new country, she enrolled in classes for English and data entry studies, which allowed her to work with a variety of organizations, including the United Way of CNY, the Syracuse Police Department and the New York State Department of Labor. Language may have been a small barrier for her, but each experience furthered Carmen’s knowledge of the culture and the city. She quickly began to realize the needs and struggles of her community. She mailed 100 letters a day during her tenure at the United Way, learning of programs and services offered in Syracuse, she remembered. “I loved my colleagues,” she said.“We treated each other so well and my work was appreciated.” At the Department of Labor, Carmen worked in data entry. There, she noticed the high unemployment rate in Syracuse. It was while she was working in city hall and the police department, administering parking ticket transactions and working in records, that she really observed the struggles her community faced. She saw drug addiction, hunger, poverty, domestic abuse and more. “I was impacted and realized so much about the needs of our city,” Carmen said. It didn’t take long for Carmen to begin to feel for Syracuse and the needs of the community. Being Christian, her prayers became more frequent and abundant.
She began hosting prayer groups. Eventually, Carmen began preaching full time as pastor at Iglesia de Dios Church on East Laurel Street in Syracuse. Before long, she returned to her culinary roots and brought dishes to church services and prayer groups. Then, about a year ago, Carmen helped her son open Manny's Cafe Restaurant in East Syracuse and move it to 523 Marcellus St. on the West side five months ago. It’s given Carmen a chance to share her mother’s recipes and serve her community. Every Wednesday morning, Carmen and four coworkers serve 50 coffees and breakfast to those in need at Catholic Charities. Now Carmen spends her days in the restaurant, and dedicates her Tuesday and Friday evenings, as well as Sundays, to her prayer group and services, in hopes of inspiring, connecting and strengthening her community. She aspires to eventually grow the restaurant enough to serve more of the city and provide them with hope. Carmen believes in strength of community. With faith and prayer, she hopes to help eliminate hunger, poverty and crime in Syracuse, while inspiring women to believe in themselves and follow their dreams. SWM This article was provided by the CNY Latino newspaper, the only Hispanic-oriented publication in Central New York. The Spanish version of this article can be read in the July edition of CNY Latino, in both the traditional paper version and the digital format at cnylatinonewspaper.com.
I was impacted and realized so much about the needs of our city.” — Carmen Gonzalez, chef at Manny's Cafe Restaurant Photography provided by CNY Latino
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Fun in the Summer at
Gluten Free Options Available
Stop by Greenwood Winery and Bistro to enjoy live music on the patio each week along with unique farm-to-table fare and handcrafted wines to satisfy every palette.
317 Towne Drive - Fayetteville - 315-637-0485 129 Marshall Street - Syracuse - 315-471-5000 July 2017
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At Daniâ€™s Dessert and Wine Bar, we are focused on providing delicious food and delightful wine with the highest level of customer satisfaction. We will do everything we can to meet your expectations.
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Tues-Thurs 4 pm-9 pm, Fri.-Sat 4 pm-11 pm, Sun/Mon Closed
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Ladies' Playlist Barado's on the Water Music 6 to 9 p.m.
Greenwood Winery & Bistro Music 6 to 9 p.m.
July 6: Marc Macri July 13: Savannah Harmon July 15, 20 & 29: Letizia July 22: Brian Alexander
July 7: The Coachmen July 14: Los Blancos July 21: Brass Inc. July 28: Stroke
Tailwater Lodge Tasting & Tunes Every Sunday 1:30 to 4:30 p.m.
Dani's Wine and Dessert Bar "Sip of Color" Paint & Sip Night
July 9: Shmaltz Brewery & Denn Bunger July 16: 1000 Islands Winery & Cameron Caruso July 23: Genesee Brewery & John McConnell July 30: Saranac Brewery & Ryan Grant
July 11: 6:30 p.m. $35 Includes 1 free drink. Reserve your space at: sipofcolor.com Space is limited!
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SPECIAL FEATURE Grilling with a Twist
Grill It, Girl! By Nichole Cavallaro
he moment I smell grilling in the air, my cooking instincts kick in and I get excited! It’s time to start thinking every day is a picnic! OK, maybe not every day. But I do enjoy cooking. And like many New Yorkers, I appreciate the sun when it decides to shine down on us with its warmth, from May to whenever it’s deemed too cold to stand outside. Grilling outdoors gives me a sense of pride, in a way. I grew up watching the men of the families grill at graduations, birthday parties, college picnics and, of course, at home. I didn’t start grilling with the thought process of, “If my dad can do it, so can I.” It was more of, “Look at me! I’m cooking amongst flames! I made those black lines on the steak! Look at the size of this spatula!” I was like a big kid ready to make a really neat creation. Of course, everything’s fun and games until someone gets hurt. It’s good to practice some safe habits before grilling because, let’s face it, grilling isn’t glamorous!
Here are some hot tips: 1) Safety first. Take precautions on what type of grill you have, how it works and how to clean it. Be sure you’re in a safe area for grilling. If it’s a gas grill, turn the tank off and on after each use. Err on the side of caution; if you’re new to grilling, be sure to have someone with you. Familiarize yourself with the buttons, symbols and dials. You’re essentially cooking with fire, so safety first. 2) Know your tools. Use a set of sturdy, basic grilling tools made just for grilling. Don’t just use what you have in the kitchen. Those tools are smaller, and not made for the grill. 3) Mood changer. Make the Monday-back-to-work blues go away by grilling up dinner on Sunday night. It can give you the “Weekend’s not over yet!” vibe. 4) Try new foods — like grilled fruit, or grilled romaine hearts! I’m definitely giving these a shot. Pineapple, peaches and watermelon are high on my list, too. Get the fruits, find a recipe and go for it. These recipes can be found online. When in doubt, I turn to Pinterest, thanks to the pictures and blogs you’re bound to stumble upon. 5) Get an epic apron. Let me tell you why. My end-of-day shenanigans consist of navigating traffic, child pickup and dinner prep 101, all vying for top billing in my brain. By the time I get home — or if I make an emergency run to the supermarket for dinner prep — it’s more than likely I’m distracted. I don’t cook in heels, but it’s not infrequent that I end up cooking in work clothes. Oil splatter on a work shirt is not flattering. So, in my flip flops and corporate attire, I cover up with a full apron. It’s adorned with flamingos. Nothing says, “Let’s get grilling, ’cause who else will whip up dinner as fast as I can?” like flamingos! Nichole is a local lifestyle blogger. Find her work at eneverythingnice. blogspot.com.
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HEALTHY WOMAN Fun with Fermentation
The Power of Kombucha By Holly Lowery
Photography by Mary Grace Johnson
am-boocha.” “Kom-booka.” “Koom-baka.” Despite the fact that most people have a hard time pronouncing kombucha (come-booch-uh, for the record), that hasn’t stopped the drink from making an appearance in an increasing number of households lately. So why all the fuss? Kombucha is a great source for your daily dose of probiotics. Probiotics are a combination of bacteria and yeast that keeps your digestive system working at its peak. They’re essentially a tune-up for your gut. Having a healthy gut has been linked to improved immunity, decreased inflammation in the gut and even improvement in mood. And the process of fermentation actually makes digesting your food more comfortable and efficient. Kombucha is fermented sweet tea, made by combining sweet black tea with a symbiotic colony of bacteria and yeast (SCOBY), and left to aerobically ferment — meaning the tea is exposed to oxygen during the fermentation process. The yeasts convert the sugar into alcohol, and the bacteria turn the alcohol into more beneficial bacteria. After two fermentation phases, you’re left with a sweet, tart, probiotic-rich drink. If the health perks aren’t convincing enough, maybe you’ll be swayed by the infinite combinations of flavors and uses. For example, one of the most popular flavor combinations I’ve tested amongst friends is a maple-lavender kombucha. The sweet, floral qualities are refreshing on their own, or served in the evening as a cocktail mixer with some gin and fresh lavender sprigs. My favorite way to get my hands on kombucha is homefermentation, because it allows me to experiment with final additional flavors, and also with the first fermentation process, which determines the balance of sweetness and acidity. To make your own kombucha, you’ll need: o Fermentation vessel (preferably glass) o Tight-knit cloth or coffee filter o Rubber band o 1 gallon low mineral water o 1 oz black tea o 1 c sugar o SCOBY o 1 c plain kombucha o A warm, dark place (70 to 75 degrees) o Bottles with plastic lids The process (yields 1 gallon): 1. Combine the water with tea and sugar. Let steep for at least one hour. 2. When tea has cooled to room temperature, pour into your fermentation vessel (1 gallon glass jars work well, as you can later seal them in the second fermentation stage), leaving enough room for your SCOBY and plain kombucha. 3. Add the plain kombucha. It acts as “starter liquid,” giving the yeast a boost and triggering it to start producing alcohol. 4. With clean hands, add your SCOBY to the tea/kombucha
mixture. It might not sit on top; this is completely normal and will probably change as fermentation continues. 5. Cover the vessel with a cloth or coffee filter, and secure with a rubber band. This is extremely important, especially in the summer months, so as not to attract fruit flies. Kombucha needs oxygen to produce bacteria, which is why the cloth is essential in this phase of fermentation. It allows the oxygen to get in, without letting in any other harmful substances or critters. 6. Place your batch somewhere warm and away from sunlight. Kombucha thrives at around 70 to 75 degrees, which makes it perfect to brew in the summer heat. Leave the batch for six to seven days. At the six-day mark, begin taste-testing to see if it’s reached your desired balance of sweet and tart. 7. Once it tastes good to you, remove the SCOBY and reserve 1 cup of starter liquid for your next batch. 8. Add your final flavors to this batch. 9. To carbonate, add a bit of sugar, either in the form of juice, cane or fruit sugar. This will reignite the yeast and create carbonation during this second stage. 10. Seal your fermentation vessel with a plastic lid. If you want to transfer your batch into separate bottles, do that now. Seal them with a lid to trap in the CO2, and let sit for another two to three days. 11. While this batch is finishing, you can start a fresh batch with your leftover starter liquid and SCOBY. Repeat steps 1 through 7 to create a continual supply of kombucha. 12. You can keep your kombucha in the fridge for upwards of one month. After that, it’s still safe to consume, but will taste more like vinegar the longer it sits. Enjoy! SWM Holly Lowery is a Syracuse-based health coach. She and her brewing partners are in the midst of developing a microbrewery and taproom in the downtown Syracuse area. Keep watch this fall for the KTTL Storehouse & Fermentory taproom to experience their lineup of raw kombucha, kombucha beer, craft beer and fermented food offerings.
The Food & Wine Edition
IN HER OWN WORDS Marybeth Fishman
Photography by Alice G. Patterson
Syracuse Vegans Meetup
arybeth Fishman is the founder of Syracuse Vegans Meetup Group. We caught up with her this month to talk about the impact a vegan diet has had on her life, how she came to found the group and more!
SWM: When did you begin living a vegan lifestyle? MaryBeth: In 2013. I was a vegetarian for about 13 years
before that. SWM: Was it a hard change to make? MaryBeth: No. I just did some research on vegan recipes and info,
and about which vegan groceries and food substitutes to buy. I also watched some videos online about being vegan. SWM: What prompted you to start the Syracuse Vegans Meetup Group? MaryBeth: I wanted to meet other vegans and wanted to enjoy going out to eat vegan meals with other vegans.
SWM: Where and when does the group meet? How do you pick locations? MaryBeth: We meet twice a month, usually at local restaurants and parks. We have potluck picnics at the parks. I normally choose the places and events and post them in our group, but I am also very open to suggestions from other members. SWM: Do you have any suggestions for someone interested in learning more about a vegan lifestyle? MaryBeth: Yes. Watch vegan documentaries on YouTube or Netflix. Join some vegan Facebook groups. I am the admin of the Facebook group â€œAll Vegan Info.â€? I get a lot of my vegan recipes from Pinterest. We also have a volunteer mentor program in our Meetup group for beginners who need help with being vegan. SWM For more information on the group, visit meetup.com/Syracuse-CNY-VeganMeetup or facebook.com/groups/1105823586145822. For those interested in learning more or starting their own vegan lifestyle, the group offers a vegan mentor program. To contact MaryBeth directly, email firstname.lastname@example.org
SWM: What is the goal of the group? MaryBeth: Mainly to meet and socialize with other vegans.
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For me it’s personal! UPSTATE LEGACIES: Lifesaving and Life-changing In 1993, my son David was on top of the world! He had graduated from a prestigious institution and was building his reputation as an executive chef. Then David suffered a career-ending and life-altering spinal injury in a skiing accident.
Legacy Foundation Upstate Med Full Page ad
After months of outstanding care and physical therapy David is able to live an independent and productive life, BUT that’s not all! Today, groundbreaking research is taking place at Upstate Medical University that we hope will one day restore all of David’s functions and reverse spinal cord injuries for thousands of others in Central New York and beyond. Through The Upstate Foundation, I have established A New Beginning Fund for spinal cord research, and I have remembered Upstate with an estate gift to fund this research and benefit many in our community for years to come.
I invite you to join me in creating a legacy gift through your will or financial plans. Together we can do great things for Central New York.
It’s also personal for you since every Upstate legacy dollar stays right here in Central New York to help assure happy, healthy and longer lives for your loved ones, friends and neighbors.
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For free and confidential information on how to make a low cost, high impact legacy gift contact, or have your professional advisor contact, John Gleason at 315-464-4416 or email us today at FDN@Upstate.edu Our legal name is THE UPSTATE FOUNDATION INC.
The Food & Wine Edition
COVER STORY DeAnna Germano
DeAnna Germano CHEF4RENT FOUNDER
Photography by Alice G. Patterson
I want to make myself as versatile to my client as possible. I want to know a lot about different cuisines, different ways to do caterings. Basically, I want to be the person they go to when nobody else can do it.” — DeAnna Germano, Chef4Rent founder
COVER STORY DeAnna Germano
Local Talent for Rent
Photography by Alice G. Patterson
By Lorna Oppedisano
The TheFood Food&&Wine WineEdition Edition
Local Talent for Rent By Lorna Oppedisano
hen DeAnna Germano was in high school, her boss at Kabuki, a sushi restaurant in Skaneateles, told her she should pursue a career in the culinary arts. With thoughts of being a lawyer or joining the United States Coast Guard on her mind, DeAnna initially shrugged off the idea, she remembered. She’d been working in the field since age 14, and had grown up watching her older sister run a catering company, but she never anticipated following that path professionally. “I had always thought a kitchen job was just a kitchen job,” DeAnna said. “I’d never really thought of it as a career.” But then she was turned down by the United States Coast Guard, and had to reevaluate what she wanted for her future. Her boss at Kabuki was one of the first people to try her food. After he did, he told her, “You’re actually good at this. You should probably do it.” Now, after gaining experience at several highly regarded restaurants and building relationships with other local chefs, small businesses and farms, the 26-year-old runs her own catering, home meal delivery and food truck business, Chef4Rent. “It’s been a long ride,” DeAnna said.
Learning the basics
Her degree was in culinary arts and service management, so while she had taken basic pastry courses, DeAnna hadn’t planned to glean too much more expertise in that area. The chef at Lake Placid Lodge gave her some good advice, though. “You should take this opportunity,” he told her, “because you can learn things other chefs won’t know. So now when you’re managing a kitchen, you know what a pastry chef is talking about about leavening breads. You’ll gain more knowledge that way.” She took the position, and developed the skills and knowledge she wouldn’t have otherwise, which she still uses today. But her father’s health was deteriorating, and DeAnna missed home. Through a contact made at a career fair, DeAnna was offered a job at Turning Stone Resort Casino. Right around her 21st birthday, DeAnna became sous chef — second-incommand in the kitchen — and helped open Turning Stone’s new Upstate Tavern. She helped design the layout of the kitchen and menu. Some of her dishes remain menu offerings to this day, she said with a smile. The experience of helping a new restaurant build a strong foundation inspired her. “After opening the Tavern, I decided I wanted to be an opening chef, which means that you travel to all these different opening places,” DeAnna explained. She moved on to an opening chef job in Oswego, where she stayed for a few weeks, but didn’t find it to be a good fit. She had job interviews lined up in Auburn, but then tragedy struck. DeAnna’s father passed away. “And that’s when I really just clung to my A lot of the local produce, family,” DeAnna said.
Originally from Long Island, DeAnna moved to Skaneateles with her family when she was in high school. She worked in kitchens from a young age. When her boss convinced her to pursue a culinary arts degree, she decided to attend Paul Smith’s College, where she studied culinary arts and service management. it tastes so much better, She began her freshman year, and then in November, received some bad news: stronger. It has better her father had been diagnosed with cancer. nutrients. It’s more nutrientIt was only a year after her mother had dense, because it’s not killed entered remission. DeAnna’s family traveled to New York City Being so far away from her family, a tightwith pesticides and not to honor her father with a fireman’s funeral. knit group, was difficult for DeAnna, but it When they came home, DeAnna again grown overly fast. It’s just made her try harder and graduate faster, she reevaluated what her future held, and made a explained. Wasting no time, she graduated taken care of the way it’s decision: she would start her own business. summa cum laude, a year ahead of schedule. She began catering on a small scale. supposed to be.” — DeAnna “It was hard,” she said, “but it was Catering is a good way to make money with worth it.” Germano, Chef4Rent founder low overhead, she explained. With no brick After finishing at Paul Smith’s College, and mortar location necessary, you just DeAnna stayed in the Adirondacks area need a commissary kitchen. for about a year and a half, working at the highly renowned Lake “But then I had this brilliant idea — which I still hope eventually Placid Lodge. Beginning as a line cook, she eventually was offered one day comes to fruition — that my business will employ chefs a position in pastry, which includes desserts, breads and other throughout different states,” she said, “and then I can get them jobs.” baked goods.
The dream of a chef coalition
COVER STORY DeAnna Germano
Local Talent For Rent from page 29 That’s where the name “Chef4Rent” was born, she said. Along with the arsenal of services she offers at this point, she’d like to one day see “a whole coalition of chefs to do this together,” DeAnna said with a smile.
Chef at home DeAnna made the move back into the restaurant industry, taking the job of executive chef at Tabatha’s Family Tree in Baldwinsville, while continuing to cater on the side. Tabatha helped DeAnna grow her network, connecting her with catering and wedding cake clients. Eventually, DeAnna found her way back to her opening chef roots, taking the position of sous chef/pastry chef at the soon-toopen Sky Armory. Chef4Rent slowed for a short while as DeAnna helped get Sky Armory off the ground. About a year and a half later, DeAnna got married, and had a son. She saw an uptick in Chef4Rent again, and she and her husband Mark decided it best for DeAnna to leave Sky Armory and stay home with their child. While working at Sky Armory, a coworker connected her with a potential catering client. But rather than food for an event, the client was interested in home meal delivery. DeAnna agreed to try it. With her new client’s help, DeAnna determined what would work best, what wouldn’t work, how to present instructions and more. It also eventually led to more clients for home meal delivery. The system DeAnna worked out includes three meals delivered a week, at a rate of $75 a week for an individual, $150 for two people and $250 for up to a family of five. DeAnna preps the food, and delivers it to her clients’ homes with step-by-step instructions. Meals take anywhere from five to 15 minutes to prepare. Each meal is catered to the client’s dietary restrictions and preferences. The whole process saves the clients time and money, DeAnna explained. “I’m buying all the groceries. I’m preparing it all for you. I’m delivering it to your doorstep,” she said.
Taking the chef on the road When DeAnna and her husband first started dating, she would joke that she wanted to buy a food truck and open a popup restaurant. They’d laugh and agree it wasn’t the most feasible idea. And then they found a truck for the perfect price, went to check it out and purchased it then and there. It was a great investment, DeAnna said. “It opened up a lot of doors,” she explained. As a mobile location, it’s an ideal commissary kitchen. She can bring it to events, like downtown Syracuse festivals or dinners at Beak & Skiff Apple Orchards. She can volunteer her time and talents at local charity events by donating auction packages to organizations like the March of Dimes or Ronald McDonald House Charities of Central New York. And it presents opportunities to sell at farmers markets, where she’s developed relationships with breweries and wineries, as well as nurtured partnerships with local farms. 30
The majority of the items DeAnna uses are now local. “It’s taken a year and a half to get to that point,” she said, “but now, almost everything — including like corn meal and flour — I get it all locally.” Farms like Greyrock Farm or Main Street Farms are among her ideal partners. With local farms, she’s supporting neighbors who are working just as hard as she is, DeAnna explained, adding that she knows exactly where the food comes from, and what pesticides may or may not have been used on it. And then there’s the flavor. “A lot of the local produce, it tastes so much better, stronger,” DeAnna said. “It has better nutrients. It’s more nutrient-dense, because it’s not killed with pesticides and not grown overly fast. It’s just taken care of the way it’s supposed to be.”
A flavorful future For most of Chef4Rent’s existence, DeAnna’s also held a full-time job, on top of being a mother of two. She’s been executive chef and helped open a restaurant. She directed a school-aged childcare program at the Skaneateles YMCA, taught cooking classes there and plans to teach more this summer. Now, she works at Upstate University Hospital as patient services supervisor, overseeing meal deliveries to the institution’s 350 to 400 patients every day. DeAnna’s daily routine begins at the hospital at 5 a.m. Then she comes home in the early afternoon to prep her food, and either takes out the truck or makes meal deliveries. And throughout the day, she and her husband have two children to factor in as well. Needless to say, it’s a long and busy day. “That’s a lot of caffeine,” DeAnna joked. At the time of this interview, DeAnna has four weekly clients for meal delivery, and expects the business to pick up midsummer, and then again in fall and winter. Before last spring, she had 12 clients. With the number of catering events, parties and food truck events she’s already booked for the upcoming months, DeAnna’s confident she could rely on Chef4Rent for full-time income. Partnerships with local businesses — like Willow Health and Wellness and potentially Blue Rock Energy — will give DeAnna storefronts from which to sell her meals. Eventually, she might want her own brick and mortar location, but “right now, I’m just kind of seeing where it takes me,” she said. She knows one thing for sure: she’ll never specialize in one specific type of cuisine. A chef in culinary school once warned her against picking a favorite food. You’ll tend to lean toward your strengths and away from your weaknesses, and never grow, he told her. “I want to make myself as versatile to my client as possible,” DeAnna said. “I want to know a lot about different cuisines, different ways to do caterings. Basically, I want to be the person they go to when nobody else can do it.” SWM For more information on Chef4Rent, visit cheffourrent.com.
The Food & Wine Edition
Photography by Alice G. Patterson
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INSPIRE Teresa Martini
Photography by Alexis Emm
RECESS COFFEE & ROASTERY FOOD AND BAKERY MANAGER
The Food & Wine Edition
Tere of Transformation By Lorna Oppedisano
ife is full of surprises. and also collaborated with small local businesses, such as The “You have one idea for yourself,” Teresa Martini mused as Speach Family Candy Shoppe and Arctic Island. she peered through oversized sunglasses. Along with running the kitchens at Recess and caring for “I thought I would be an organic farmer or travel the world or her two young children, Tere is also involved with Syracuse whatever free-spirited, crazy thing I thought I was going to do,” Fashion Week. she continued, her long dreadlocks shifting on her back as she tilted In the event’s first year, hair stylist Shannon Fleming asked Tere her head in reflection. “And I just have to trust when God or the to hula hoop for entertainment. When Tere met with executive universe or whatever you want to call it points you in a direction.” director Lisa Marie Butler, a question was posed to her: “Hey, how If someone had told a young Tere (pronounced “tree”) that years about you model?” later, she’d have two kids, be food and bakery manager at Recess Like her part at Recess, as time progressed, Tere’s involvement Coffee & Roastery, participate in Syracuse Fashion Week and with Syracuse Fashion Week evolved. This year, she was the have spent years as a doula — and those are just a few of her program cover model. It’s particularly exciting because with her adventures — she’d have said they’re crazy. dreadlocks, body shape and overall look, Tere’s not a traditional But it’s all about trusting in the process, Tere explained. You just model, she explained. “trust and go,” she said. “And that’s what’s really cool about fashion week, too — it’s When the Syracuse native ventured off to college, Tere attended inclusive,” she said. Paul Smith’s College in the Adirondacks. Although the school There’s a common theme through most of Tere’s endeavors: is widely known for the culinary arts, Tere had an interest in the power of women. environmental science and earned a bachelor’s degree in After giving birth to her own children, who are now 5 and 6 forestry — a beginning that eventually years old, she felt drawn to work with led her to running two kitchens. other women in birth, and became a After finishing the last two years of certified doula through Doula Trainings I really fell in love with women and undergrad at SUNY ESF, Tere worked International. For about three years, their strength and their power and for the Department of Agriculture near she helped coach women through their Batavia. But she soon felt a calling to experiences. how they can transform.” — Teresa move to Vermont, where she had her “I really fell in love with women and Martini, Recess Coffee & Roastery first encounter in the food industry, their strength and their power and how serving and bartending at a farm-tothey can transform,” Tere said. food and bakery manager table restaurant. From that, she began hosting women’s Though she wasn’t professionally trained, Tere’s heart lies in the circles. The groups would discuss everything from birth to trauma farm-to-table movement. She grew up in the kitchen with her to transformation. Women don’t always step into their own Italian great-aunts and grandmother. Family centered around food, power, Tere said, explaining that’s something she wants to help she explained. So an underlying passion and knack for cooking and people address. baking is no surprise. While she hasn’t hosted a women’s circle in a while, that empower“I was always a gourmet chef at home,” Tere said. ment factor still sits on her mind. About two years ago, Tere began After about three years in Vermont, she returned to the Syracuse taking master’s classes at Oswego for psychology, and still toys area. Then, about two years ago, Tere heard Recess was looking for with the idea of earning a master’s degree in social work or mental a kitchen manager to oversee a small food menu. health therapy. She’d like to be a “conduit of transformation for Tere started working about 10 to 15 hours a week for the local people,” Tere explained. roastery. In the time since, the position has evolved into a full-time In all she does — wherever that trusted process takes her — job. With a few parameters in place, Tere was given carte blanche her children are her motivation, Tere said, and people are to expand the menu, she said. She’s learned a lot, and Recess’ food her inspiration. offerings have grown exponentially, she explained. “Humans inspire me,” Tere said. “We’re living in some really “I really want to have what we offer — in terms of food and tough times, but throughout all of that, I just look and I see baked goods — to be gourmet, but really accessible food for beautiful people everywhere doing amazing things.” SWM everybody,” she said. While they do offer traditional options — some of which are Recess Coffee & Roastery is located at 110 Montgomery St., Syracuse, her grandmother’s recipes — Tere’s also branched out to innovative and 110 Harvard Place, Syracuse. Visit recesscoffee.com or facebook.com/ Recesscoffee for more information. items with unique flavors. Recess has worked with nearby farms,
INSPIRE Amalia Swan
AMALIA SWAN FOOD BANK OF CNY DIRECTOR OF OUTREACH AND CHILD NUTRITION
Photography by Alexis Emm
Caz 4th of July Page
The Food & Wine Edition
Feeding Syracuse By Kathryn Walsh
malia Swan is doing her part to keep children in Central New Although her days are busy, she still finds time to go into York from going to bed hungry. homes and meet with the families who rely on the Food Bank’s It’s a big job. An estimated 13 million American children live services. Working with families is one of her favorite parts of in food-insecure homes, without reliable access to nutritious food. the job. As the director of outreach and child nutrition for the Food Bank Finding time to do it all is a challenge sometimes. The selfof Central New York, she and her team work to keep the children professed “crazy soccer mom” has four kids between the ages and families in our area fed all year long. It’s a mission she’s been of 15 and 24. Her husband, James, is a nurse at Upstate working toward since 1995, when she first joined the Food Bank. University Hospital. When she started, her job was to increase participation in federal And she and her coworkers at the Food Bank are their own kind feeding programs, with a focus on the Supplemental Nutrition of family. Like Amalia, Food Bank staff members tend to stay put Assistance Program, then known as food stamps. for a long time. “I would go out into communities, go to senior centers — any “We have a great team. That’s one of the reasons why you stay as place that would give me a soapbox — and talk about SNAP and long as you do,” she said. “They’ve become part of that mission — the benefits of participation,” Amalia remembered. to make sure we feed people and feed them well.” Her role has evolved and changed over the years, but her focus Feeding people well is the Food Bank’s specialty. The organization has remained the same. helped 1,618 households access SNAP benefits in 2016, which “I’ve had several positions here, but my one constant has been accounts for more than 1.7 million meals. During the 2015-16 the nutrition outreach and education school year, the Kids Cafe program program,” she said. “My baby has served 515 local kids, providing always been my baby.” 79,203 meals in total. And this We have a great team. ... They’ve Today, Amalia works on two year, the Food Bank plans to serve programs that target local kids in become part of that mission — to make more than 25,000 meals to area kids need. Kids Cafe is an after-school through its summer feeding program, program that provides kids with meals, sure we feed people and feed them which operates at 14 different sites enrichment activities and a safe place in three counties. well.” — Amalia Swan, Food Bank to do homework. The Summer Food Amalia learned about the power of Service Program provides breakfast and of CNY director of outreach and feeding the hungry at a young age. lunch to children during the summer, Her mother was known for opening child nutrition when they don’t have access to the food her home to family members and they normally get in school. anyone else who needed help. She had And, of course, she’s still involved in SNAP outreach. She and her a tendency to hire strangers to do odd jobs, for which she would staff — she oversees six people — help families in need apply for pay them not with cash, but with food. SNAP benefits. “We were able to give him a meal,” Amalia remembers her But that’s not all: when families come to the Food Bank looking mother saying. for help getting food, Amalia and her team also connect them with “She was my inspiration,” Amalia said, “and she continues to be.” other resources they might need. Amalia shares that inspiration with others in her field. Recently, “So not only are you going to leave us with a completed she took on a project with Feeding America, sharing her expertise application, but you’re going to be referred to other services that with similar, developing organizations. you’re entitled to as well,” she explained. “I was a capacity advisor for seven different food banks across the Those services might include free or reduced-cost school lunches, country,” Amalia said. “We worked on sustainability and process health care coverage or heating subsidies. The Food Bank also improvement. They all have current outreach programs, so my job offers diabetes screening, provides nutrition education at local is to help them, to look at their processes to see what they could farmers markets and supports local growers by buying local change [and] to improve their process.” whenever possible. Sharing her skills with other food banks may take her out of Amalia’s job requires her to wear many different hats, and no two town, but her passion for feeding the people of Central New York days are the same. For the summer feeding program, she’s involved remains her focus. She wants area families to know they can turn to with everything from finding sites to overseeing the transport and the Food Bank of CNY for help. storage of meals. The outreach portion of her job involves creating “We want to do as much as we can to feed folks, educate folks and nurturing partnerships with the departments of social services and let folks know that we’re here,” Amalia said. SWM in neighboring counties. For more information on the Food Bank of CNY, or to get involved, visit foodbankcny.org.
INSPIRE Lisa Waterfield
Photography by Mary Grace Johnson
WILD BIRDS UNLIMITED CO-OWNER
The Food & Wine Edition
A Colorful Passion By Shweta Karikehalli
isa Waterfield is many things — a mother, a small business coand vice versa,” Lisa said, explaining the importance of a good owner, a problem solver and a nature lover. support system, and referencing her father’s help in particular. “It is Originally from Alexandria, Va., Lisa relocated in 1996 hard, but you just have to choose what needs to be done every day, to Central New York to be closer to her family. Since then, she’s and realize that there is always tomorrow.” spread her wings as a wild bird enthusiast. Lisa and her husband, For Lisa, work-life and home-life do overlap, in a sense, since she Adam, own Wild Birds Unlimited in Fayetteville, which has helped and her husband co-own Wild Birds Unlimited. It’s not always easy bring song, color and life to local backyards for the last 11 years. to run a business with your significant other, but Lisa and Adam Prior to moving to the area, Lisa worked for a public accounting have a cohesive partnership, which has helped project the business firm and government health care contractor. When her daughter, forward. Sarah, was born, Lisa became a stay-at-home mother, and taught “I like the fact that Lisa and I have the ability to spend time Sarah how to identify different wild birds in their backyard. Their together and collaborate. We both have different interests and un-manicured, vivacious backyard was the perfect habitat for focus in the store, and I think we bring out the best in each other,” unique species of birds and other fauna to make their homes, and Adam said. “Working together allows us to nurture and grow our the Waterfields welcomed all of them. business. We share together in the store’s triumphs and challenges “We discovered that when you offer everything they need to live — and that only brings us closer.” shelter, water and food — they feel welcomed, so they stay, and Lisa is most inspired by seeing wildlife attracted to her yard as a they imprint on their young to stay,” Lisa said. “If you’re dedicated result of products from Wild Birds Unlimited, she said. She recalls to providing what they need, it really the time she saw 50 cardinals in a tree one does bring beauty and entertainment winter, and how humbling it was to see the to your backyard.” bright blue plumage of an indigo bunting. I’ve always loved nature, and I love She’s even seen a pileated woodpecker in Lisa never thought she would be the co-owner of a wild bird supply store, living in such a wild, beautiful area.” her yard, which was especially remarkable but when she and her husband saw since these large birds are fairly elusive in — Lisa Waterfield, Wild Birds Wild Birds Unlimited was for sale, upstate New York. She’s always had a strong they realized it was an opportunity to fondness for the natural world, but believes Unlimited co-owner combine their interests with a business her appreciation and urgency to protect venture. nature peaked when she moved to Central Initially, Lisa worked from home, doing paperwork and New York. bookkeeping. As her daughter grew, Lisa began to work in the store “I’ve always loved nature, and I love living in such a wild, and take on more responsibilities. beautiful area,” Lisa said. “I even believe that our working at this These days, Lisa has hit her stride as a small business owner, store has instilled a deep love of nature in my daughter, who is juggling many different roles at once. Much of her day is spent really interested in all things environmental.” talking to customers about birds they’ve seen or want to attract in As for future plans for Wild Birds Unlimited, the Fayetteville their yard. location keeps the Waterfields more than fulfilled, Lisa said. They “My favorite part about owning the store is being able to solve had considered opening another store in Clay, but for now, their my customers' problems, such as their issues with squirrels getting focus is to fine tune their current store, provide the best possible into the bird feeders,” Lisa said. “Seeing our customers thrilled service and help others appreciate nature just as they have. because a suggestion we gave them worked makes me happier than “We want to grow the business, to make our customers happy,” anything.” Lisa said, “to show them that there is beauty in their backyard and She notes that it hasn’t always been easy to balance work-life with that we are here to help enhance it.” SWM home-life, and admits to feeling the societal pressures that working women sometimes face. However, outside help from family and friends has helped ease the burden, she explained. “I think any woman that works has a certain sense of guilt. I felt Wild Birds Unlimited is located in Towne Center, 314 Towne Drive, guilty when I was home and things were falling behind at the store, Fayetteville. For more information, visit fayetteville.wbu.com.
SYRACUSE READS Learning How to “Stress Less”
Being More Mindful By Christine A. Krahling
tress. Whether it’s the pressure of an impending deadline, caring for an aging parent or schlepping to the grocery store for the third time in the same week, we all deal with it daily. Kate Hanley, author of “Stress Less: 100 Mindfulness Exercises for Calmness and Clarity,” writes that everyone has stress, “but it is how you choose to cope with it that can make all the difference in your daily life.” Kate, a mindset coach and yoga teacher, aims to help busy people stop stressing about the “things that don’t matter.” So how do we determine what matters and what doesn’t? I recently had the chance to catch up with Kate to ask her just that. Her answers resonated with me. “If you’re simply chasing your to-do list and waiting until it’s done before you do something that’s not necessarily urgent, you will be waiting a long time,” Kate said. “And you will be feeling like there’s something wrong with you, because how can you still have so much to do when you’re so busy?” Exactly! Kate added, “You need to ask yourself, ‘Will I lie in bed tonight and be happy that I spent my time doing this?’ Choosing more of those things will reduce your stress levels over time.” “Stress Less” is a quick read that offers relaxation and calming exercises, running the gamut from meditation to yoga to visualization, all of which can be accomplished in 10 minutes or less. They’re perfect if you live an on-thego lifestyle. But what about people who say they can’t practice yoga or meditate? “All you need is a mind and a body, because a mind-body practice is simply anything where the mind is focusing on what the body is doing,” Kate said, explaining that the concentration quiets the mind’s chatter, so deeper insights can emerge. In Kate’s Tip No. 6 — “Taking Stock of Your Stress” — she writes, “You can’t change a habit you don’t know you have.” Kate suggests taking note of where you hold stress in the body. Maybe it’s in your jaw, shoulders or gut. Then ask yourself what you do to cope when feeling this tension.
And that brings us to Tip No. 31 — “Red Light Relaxation.” The next time you’re in a car, Kate advises to “use each red light as a reminder to take one full breath that you pay attention to the whole way through.” Inhale, then exhale, she writes, and ask yourself if you notice any difference in how you feel once you get out of the car and go on with your day. For those without grueling commutes, this exercise is just as effective while shuttling the lacrosse team around town. Kate and I also discussed how one person’s stressor can be another person’s relaxation. For example, the thought of recreating Pinterest-inspired party favors is enough to make me break out in hives. For my crafty friend, not so much. So — as Carrie Bradshaw might say, “I couldn’t help but wonder…” — are we all just wired differently? Kate explained that everyone has a different temperament, and some people are simply more likely to worry. You can, however, learn to observe your own triggers and work with your own wiring, she said. “If you’re going on Facebook in the hopes of confirming a nagging feeling that other people are more successful or happier than you are, you’re going to get plenty of evidence that will make you feel worse,” she said.“But if you go with an intention to talk to likeminded people and broaden your perspective on something you’re struggling with, that’s actually relaxing because it makes you feel less isolated.” Creating new habits to reduce stress takes time. With a copy of “Stress Less” on hand, you have a mini-refresher course at your fingertips to help you stay in the moment, focus and “stress less.” SWM For further information on “Stress Less: 100 Mindfulness Exercises for Calmness and Clarity,” and Kate Hanley, visit msmindbody.com.
The Food & Wine Edition
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Supporting Female Cancer Survivors Sessions are facilitated by Susan Kinnear, Advanced Oncology Practitioner. Women meet in a safe and confidential setting on the 2nd Wednesday of each month at 6:30 p.m. at the Maplewood Extended Stay and Suites on 7th North Street in Liverpool. This group is open to all female cancer survivors.
www.hopeforheather.org // firstname.lastname@example.org
6/15/17 5:02 PM
Olive’s Eatery Fresh Summer Gazpacho Ingredients: 2 stalks crisp celery 3 sweet carrots 1 seedless English cucumber 1/2 large sweet onion 1 #10 can San Marzano whole tomatoes with juice 2 Tbsp chopped fresh garlic 1/4 cup lemon juice Salt & pepper to taste
How to: Puree all in a food processor! At Olive’s Eatery, we present in a large margarita glass, topped with a dollop of tart sour cream and chopped black olives, and surrounded with gluten-free tortilla chips. This dish has summer in Baldwinsville written all over it!
Olive’s Eatery is located at 25 Syracuse St., Baldwinsville. For more info, visit oliveseaterybville.com.
RECESS COFFEE HERMIT BARS Ingredients: 2 cups flour 1/2 tsp baking soda ²/3 tsp cinnamon 1/2 tsp cloves 1/4 tsp allspice 1/4 tsp ginger 1/8 tsp black pepper 1/2 tsp salt 8 Tbsp melted butter 1/2 cup packed brown sugar 2 eggs 1 whole egg plus one yolk (Reserve the white) 1/2 cup dark molasses 1 1/2 cups raisins Coarse sugar
How to: 1. Whisk together and set aside flour, baking soda, cinnamon, cloves, allspice, ginger, black pepper and salt. 2. In a separate bowl, whisk butter and brown sugar until combined. 3. Add one egg plus one yolk (reserve the white) and molasses to butter/sugar mix. 4. Fold dry ingredients in using a spatula, add raisins after folding in the dry. 5. Divide dough into two 14”x2”x2” logs, 4 inches apart on baking sheet. Brush tops with reserved egg white, sprinkle with coarse sugar. Bake on 350° until tops spring back when touched (about 20 to 25 minutes). Cool slightly before slicing into 3” sections.
Recess Coffee is located in downtown Syracuse at 110 Montgomery St., and off of Westcott Ave. at 110 Harvard Place, Syracuse. For more info, visit recesscoffee.com.
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chef zoe rodz' pink grapefruit, watermelon & Avocado salad
Smooth creamy avocados, refreshing watermelon and citrus fruits are the perfect partner for any table this summer. This recipe serves eight. Ingredients: How to: 1. Slice the top and bottom of each grapefruit, then cut off all the peel 4 pink grapefruits and pith from around the side, working over a small bowl to 1 small watermelon catch all the juices (which you set aside for later as dressing). 4 ripe avocados Cut the segments of the membranes and place in a separate bowl. 2. Half the watermelon, discarding as many seeds as you can. 4 Tbsp olive oil Use a melon baller to scoop out watermelon. You should get Fresh rocket (arugula) approximately 20 little balls. Put in bowl with grapefruit. or your favorite seasonal 3. Halve the avocados, take the seeds out and peel them. Cut into thin greens slices. Place in the bowl with grapefruits and watermelon. Kosher salt and black pepper 4. Sprinkle on the salt and pepper to taste. 5. Add olive oil and whisk until well blended. to taste 6. Quickly pour excess grapefruit juice over fruit mix and toss gently. Make sure avocados are covered with citrus dressing, as this will prevent browning. 7. Pile fresh rocket (arugula) leaves on eight plates. 8. Top with the fruit salad. 9. If you want to add a kick of spice, put some drops of your favorite hot sauce on top. (Optional)
For more on personal chef Zoe Rodz, visit chefzoerodz.com or facebook.com/chefzoerodz.
Chef4Rentâ€™s Summer Zucchini Crab Cakes Ingredients: 1 can crab claw 1 1/2 cups shredded zucchini (skin on) 1 egg 1 tsp chopped fresh parsley 1 tsp chopped fresh basil 1 tsp chopped fresh sage 1 clove minced garlic 1/4 cup shredded red onion 1 Tbsp spicy mustard 1 tsp apple cider vinegar 2 to 3 cups Italian bread crumbs
How to: Mix all ingredients, except bread crumbs, together in a bowl. Slowly add bread crumbs until crab binds together. Form crab cakes and let sit 20 minutes. Sear in a hot pan on the stovetop in butter about two minutes each side until browns. Give time to cool, and serve!
For more on Chef4Rent, visit cheffourrent.com.
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EcoChic Boutique the look you want
Join us o n at EcoCh Facebook icSyracu se
4314 East Genesee St. DeWitt, NY 13214 315.445.CHIC (2442) www.EcoChicBoutique.biz
SUMMER DISCOUNTS Up to 40% Off. Jewelry Included! Open Tuesday - Saturday 11-6pm
The Stoop Kitchen's Switchel How to: Ingredients: 1. Juice ginger. Peel four- to five-inch section of ginger, 1/3 cup ginger, juiced process through juicer. No juicer? No problem. Using a 1/3 cup maple syrup 1/2 cup Bragg's apple vinegar microplane or the fine side of a grater, and grate the ginger into a pulp. Transfer to a section of wet paper 2 Tbsp lemon, juiced towel or cheesecloth, making sure to wet prior to, (about 1/2 lemon) in order to not lose any ginger juice. Twist the fabric, 4 cups water Chef Abigail Henson's note A little history: This beverage is a family favorite. Back in my dad's hay-bailing days, he would drink this to quench his thirst, as would many other farmers; that’s why it’s often called Farmer's Punch. The play of sweet, sour and spicy make for a rejuvenating summer tonic. This particular recipe is not for the faint of heart! As a beverage, it is finally starting to gain popularity in the mainstream, now that it's cousin — kombucha — has paved the way.
wringing out the juice from the pulp into a small bowl. 2. Squeeze juice from 1/2 lemon into small bowl. Measure out 2 tbsp and add to large mason jar or pitcher. 3. Mix. Add ginger juice, apple cider vinegar and maple syrup to vessel. Stir until maple syrup dissolves. Add water, stir and chill. 4. Serve. Once chilled, serve over crushed ice. To decrease the "bite" if tonic is too strong for your liking, add a splash of soda water. Stir and serve!
You can find Switchel soon at The Stoop Kitchen, previously The Stoop, along with a handful of other mocktails and a carefully curated list of cocktails. The Stoop Kitchen is soon to open at 311 W. Fayette St. in downtown Syracuse. For updates, visit facebook.com/thestoopkitchen.
Dani’s Dessert & Wine Bar Pizza Rolls Ingredients: 3 1/2 to 4 cups flour 1 tsp sugar 1 1/2 tsp dry yeast 2 tsp salt 1 1/2 cup warm water 2 Tbsp oil Tomato sauce Toppings of your choice
1. Combine all ingredients in stand mixer, until smooth dough ball. If the dough is dry, add water; if it’s sticky, add flour. 2. Oil a bowl large enough to allow the dough ball to grow twice its size. 3. Put dough in the bowl, and lightly oil the dough. 4. Let rise at room temperature for an hour. 5. Put dough on a floured surface, and roll it out until one centimeter in height. 6. Spread tomato sauce on the flattened dough, leaving one inch plain around the edge. 7. Add toppings of your choice, keeping that one inch clear around the edge. 8. Roll flat dough into a roll (like a coil or spring). 9. Cook at 345º for 30 minutes, or until crispy. 10. Let cool, and slice into inch-thick slices. 11. Serve!
Dani’s Dessert & Wine Bar is located at 56 Oswego St., Baldwinsville. For more information, visit danisbville.com.
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FILM UNDER THE STARS
Film Under the Stars is presented by M&T Bank in partnership with Urban Video Project. JULY 20: DR. STRANGELOVE AUGUST 3: THE MATRIX AUGUST 17: THE WIZARD OF OZ SEPTEMBER 1: GET OUT Bring your blankets and lawn chairs and settle in on the Everson Community Plaza to enjoy films projected onto the faรงade of the Museum building. Free and open to the public.
www.everson.org/films17 July 2017
UPCOMING SWM Events Wednesdays in July Wellness Wednesday When: 6:30 a.m.; noon; 5:30 p.m. What: Organized by Metro Fitness. Where: Clinton Square, downtown Syracuse. Info: getmetrofit.com. Wednesday, July 5 1 Million Cups When: Doors open, 8:30 a.m.; presentation, 9 to 10 a.m. What: Presentations by local early-stage startup companies aim to draw feedback from peers, mentors, educators and advisors. Open to the public. Cost: Free admission. Where: Syracuse CoWorks, 201 E. Jefferson St., Syracuse. Info: 1millioncups.com/syracuse. Wednesday, July 5 Summer Concert Series: Soul Mine When: 7 to 10 p.m. What: Outdoor concert. Nonprofit of the Night is Cancer Connects. Cost: Free admission. Where: Traditions at the Links, 5900 N. Burdock St., E. Syracuse. Info: facebook.com/golferielinks. Thursday, July 6, through Sunday, July 9 Middle Eastern Festival When: 4 to 10 p.m. Thursday and Friday; noon to 10 p.m. Saturday; noon to 6 p.m. Sunday. What: Includes Middle Eastern food, live Arabic music, dance performances and more. Cost: Free parking and admission. Where: Saint Elias Antiochian Orthodox Church, 4988 Onondaga Road, Syracuse. Info: syracusemideastfest.com. Friday, July 7, & Saturday, July 8 NYS Blues Festival When: 3 p.m. Friday; noon Saturday. What: Includes a variety of local and national musical performances, including The Nighthawks with Bob Margolin and JJ Grey & Mofro. Cost: Free admission. Where: Clinton Square, downtown Syracuse. Info: nysbluesfest.com. Sunday, July 9 City Market When: 10 a.m. to 4 p.m. What: Goods from local vendors include ceramics, vintage clothing, furniture, home decor, handmade crafts, antiques and more. Museum admission is free this day. Cost: Free admission. Where: Everson Museum of Art, 401 Harrison St., Syracuse. Info: citymarketsyracuse.com. 48
Thursday, July 13 CF Golf Classic When: 9 a.m. to 7 p.m. What: Fundraiser for the Cystic Fibrosis Foundation CNY Chapter includes food, auctions and more. Cost: Foursome, $600; twosome, $325. Where: The Links at Erie Village, 5904 N. Burdick St., E. Syracuse. Info: cnycffgolf.eventscff.org. Friday, July 14, through Sunday, July 16 TheaterFirst Productions Presents Follies in Concert When: 8 p.m. Friday and Saturday; 2 p.m. Sunday. What: Produced by Eugene Taddeo; directed by Dan Tursi; music direction by Dan Williams; costumes & gowns by Eugene Taddeo; book by James Goldman; music & lyrics by Stephen Sondheim. Cost: $32. Where: Mulroy Civic Center Theaters, 800 S. State St., Syracuse. Info: theaterfirst.org; (315) 880-6731. Saturday, July 15 Corey A. Hill Celebration of Life When: 1 to 6 p.m. What: Fundraiser for the Corey A. Hill Memorial Scholarship includes food, drinks, raffles and door prizes. Cost: $20. Where: Benjaminâ€™s On Franklin, 314 S. Franklin St., Syracuse. Info: coreyhill.org. Wednesday, July 19 100 Women Who Care of CNY When: 6 to 7 p.m. What: In one hour, 100 local women donate $100 to a local charity, totalling $10,000. Membership required. Where: Nick and Angelo's, 7376 Oswego Road, Liverpool. Info: 100womencny.com; facebook.com/100WomenCNY, 100WomenCNY@gmail.com. . Wednesday, July 19 Dinosaur BBQ to Support Operation Walk When: 5 to 8 p.m. What: Fundraiser for Operation Walkâ€™s planned trip to Ghana includes food, raffles and music. Cost: $45. Where: Dinosaur Bar-B-Que, 246 W. Willow St., Syracuse. Info: operationwalksyracuse.org/dinosaur-bbq-1. Thursday, July 20 Film Under the Stars: Dr. Strangelove When: Film begins at dusk. What: Presented by M&T Bank in partnership with Urban Video Project. Cost: Free and open to the public. Where: Everson Community Plaza, 401 Harrison St., Syracuse. Info: everson.org. The Food & Wine Edition
Thursday, July 20, through Sunday, July 23 Pirateâ€™s Weekend When: Events throughout weekend. What: Includes vendors, live music, contests, 5K run and more. Where: Sylvan Beach. Info: sylvanbeachny.com. Fridays, July 21 & 28; Saturdays, July 22 & 29 Syracuse Summer Theater Presents Spring Awakening When: 8 p.m. What: Stage direction by Garrett Heater; music direction by Bridget Moriarty; choreography by Jodi Bova-Mele. Cost: $30. Where: Bevard Studio, 590 S. State St., Syracuse. Info: facebook.com/syracusesummertheatre. Saturday, July 22 Empire Brewfest & Winefest When: 2 to 8 p.m. What: Includes sample craft beer and wine, music, food and more. Cost: $36. Where: NYS Fairgrounds, 581 State Fair Boulevard, Syracuse. Info: empirebrewfest.com. Saturday, July 22 Finger Lakes Cheese Festival When: 10 a.m. to 5 p.m. What: Includes cheeses produced by members of the Finger Lakes Cheese Alliance, as well as other food, drinks, live music, tours and more. Cost: $5; ages 11 and younger, free. Where: Sunset View Creamery, 4970 County Road 14, Odessa. Info: facebook.com/FLXCheeseAlliance. Sunday, July 23 Pirate 5K Rum Runner When: Registration, 6:30 a.m.; race start, 8 a.m. What: Third annual event raises funds for veteran care at Sitrin Health Care Center. Cost: $20. Where: Race starts on Sunset Boulevard, adjacent to Canal View Cafe, Sylvan Beach. Info: sylvanbeachny.com. Monday, July 24, through Friday, July 28; Monday, July 31, through Friday, Aug. 4 Art Blast! Summer Art Camp When: Morning session, 9 a.m. to noon; afternoon session, 1 to 4 p.m.; full-day session (ages 8 to 12), 9 a.m. to 4 p.m. What: Includes guided exploration, sketching, demos and more. Cost: Halfday sessions, $116 for members, $145 for nonmembers; full-sessions, $244 for members, $305 for nonmembers. Where: Everson Museum of Art, 401 Harrison St., Syracuse. Info: everson.org. Wednesday, July 26 20|East Night Market When: 6 to 9 p.m. What: Includes local vendors, live music and food. Cost: Free admission. Where: 20|East, 4157 Midstate Lane, Cazenovia. July 2017
Wednesday, July 26 MOST Biennial Wiffle Ball Game When: 5:30 p.m. What: The boys of summer meets the MOST summer of science as Chiefs players and community leaders play a game to benefit the MOST. Hosted by the MOST, Centerstate CEO and Syracuse Chiefs. Cost: Free to watch; $300 to play; $25, post-game VIP tickets. Where: MOST museum lawn, 500 S. Franklin St., Syracuse. Info: most.org. Friday, July 28, through Sunday, July 30 AmeriCU Syracuse Arts & Crafts Festival When: 10 a.m. to 6 p.m. Friday; 10 a.m. to 5 p.m. Saturday and Sunday. What: Includes more than 160 artists, performances and more. Cost: Free admission. Where: Columbus Circle, downtown Syracuse. Info: downtownsyracuse.com/syracuse-arts-and-crafts-festival. Saturday, July 29 3rd Annual Badass BBQ for Breast Cancer When: Noon to 6 p.m. What: Hope Chest for Charity fundraiser includes live music, craft vendors, auctions, games, food trucks and a BBQ competition. Cost: Free admission. Where: Long Branch Park, Longbrach Road, Syracuse. Info: hopechestforcharity.com. Sunday, July 30 Philanthropic Foodies When: 4:30 to 8 p.m. What: Sixth annual event benefits Friends of Dorothy and GiGiâ€™s Playhouse. Includes food from local chefs, raffles and more. Cost: $100. Where: Rosamond Gifford Zoo, 1 Conservation Place, Syracuse. Info: philanthropicfoodies.org. Sunday, July 30 CNY Fertility Center Polo for Preemies When: Gates open at 12:45 p.m. What: Includes activities, raffles, food, drinks and polo match at 3 p.m. Cost: General admission, $10, cash only; patron ticket, $100; ages 11 and younger, free. Info: crouse.org/polo. Monday, July 31 Infinity Golf Tournament When: Registration, 11:30 a.m; shotgun start, 12:30 p.m. What: 18-hole scramble format tournament includes welcome gift, two carts per foursome, beverage tickets, lunch, dinner and more. Proceeds benefit CNY Youth Rugby Inc. in memory of Sean M. Samolis. Cost: Foursome, $400. Where: Beaver Meadows Golf Club, 185 Barnard Road, Phoenix. Info: infinitygolftournament.com. Submissions have been edited for length and clarity SYRACUSEWOMANMAG.COM
movers AND Shakers St. Joseph’s Health announces projects
St. Joseph’s Health recently announced details of its $20 million 150th Anniversary Capital Campaign. This philanthropic endeavor includes key projects in three critically important areas: cardiovascular, breast care and nursing education. The projects that constitute this initiative include: John Merola, M.D. Cardiovascular Center of Excellence at St. Joseph’s Health. The center is slated to be fully completed by the fall of 2018, and will offer the latest techniques and treatments on an outpatient basis. Breast Care and Surgery Program. As part of an advanced Breast Care and Surgery Program, St. Joseph’s Health has acquired a 3-D imaging unit and workstation to provide an enhanced level of care in collaboration with affiliate St. Joseph’s Imaging Associates. Additional funds are being sought to support ongoing needs and enhancements already in progress to provide St. Joseph’s Breast Care and Surgery facilities with a warm and inviting space including: a new imaging suite, patient lockers, a private imaging waiting space, a space for genetic counseling and a conference space for support groups. College of Nursing. To upgrade this important academic facility, this project is looking to build a new lecture hall, and upgrade and modernize existing infrastructure, already in progress withthe renovation of sixth floor of the college. These renovations will make St. Joseph’s College of Nursing a sustainable, efficient environment and an attractive choice for future students seeking a nursing education.
million Willis Carrier Park and Recreation Center, located next to the Carrier Corp. campus on Thompson Road in the Town of DeWitt. Carrier Park was made possible by a donation of more than 22 acres of land to the Town of DeWitt from Carrier Corp. It is one of the first state-of-the-art, fully integrated, fully handicap accessible recreational complexes in the United States and is home of the Syracuse Challenger Baseball program, one of the largest baseball program for special needs children and young adults in the nation. Phase 1 of the project is complete, with Phase 2 beginning this year. When completed, the park will include up to nine championship tournament quality fields, including two super turf fields, which can be utilized for a number of sports and special events. Basketball courts, an all-inclusive special needs playground and a walking trail are also included in the completed plan. The park draws regional tournaments, filling up DeWitt’s hotels, which pay approximately $4 million in property taxes and $3.5 million in room occupancy taxes. Some of those dollars go to DeWitt, but most of those funds are distributed throughout the whole county. The tournaments also generate approximately $2 million in additional spending, not including retail and entertainment dollars. “More than you think. Carrier Park” lawn signs are available for $10 at the park and in the Recreation Department at DeWitt Town Hall, second floor. All proceeds benefit the park.
Carrier Park project hires consultant
Kelly Grace Smith is now serving as the communications consultant for the Town of DeWitt Carrier Park project, facilitating fundraising, marketing and community outreach. All funding for the marketing of Carrier Park is provided through a grant. Kelly has been a communications professional locally for more than 30 years, and a personal growth and development life coach, teacher and lecturer for more than 20 years. She also served as supervisor of theTown of DeWitt, the only woman ever elected to the position, in the late 1990s.
Carrier Park launches fundraising campaign
Carrier Park is “more than you think.” That’s the focus of a community-wide fundraising campaign recently launched by the Friends of DeWitt Parks & Recreation, Inc. in support of the $12.5 50
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