Page 1


Beyond the Cover

NOURISH BY LISA When working out is no longer working out for you, look to Wellness Editor Lisa Eberly, MPH, RD. With a master’s degree in public health and clinical nutrition as well as a registered dietician license, Lisa knows a thing or two about taking care of your body. She started Nourish by Lisa last fall as a way for you to find trustworthy and accurate information about your health

2

MIRACLE OIL? from a licensed professional. This is Lisa’s first time gracing our cover, and we couldn’t be more grateful to have someone so knowledgeable and beautiful! Fun fact: Although she is based in Seattle, Lisa conducts health consultations nationwide and offers readers a free healthy-living starter kit at her site, www.NourishByLisa.com.

Tastevin Magazine February / March 2016

The cosmetics industry pulls in about $170 billion in sales each year, with much of this going back toward research to find the next one-stop miracle product for customers. Imagine then how these hardworking scientists and technicians will feel when they realize their results can be found in an all-natural way. Cosmetician Sarah Kalb goes to the source with her “Roots of Beauty” article this issue, touting


PAY LESS FOR DESIGNER the wonders of her latest find. For her line of natural cosmetics, check out her site by the same name, www.RootsOfBeauty.com. Fun fact: Sarah makes her own deodorant and laundry detergent.

No stranger to the red carpet, Christian Siriano has dressed fashion tastemakers from Taylor Swift and Solange Knowles to Rihanna and Sarah Jessica Parker. His longstanding partnership with Payless has produced beautiful styles that reflect his trendy, fashionforward mentality. For this issue, Caroline A. Wong plays Cinderella, looking for the perfect fit amongst his latest

Cover Photo Courtesy of Nourish by Lisa

collection for the shoe retailer. Fun fact: In her personal shoe collection, Caroline has more than 100 pairs. Yes, it sucks having to dust all of them off.

3


CAROLINE A. WONG Editor-in-Chief

BRANDON GAMBLE Creative Director

FASHION AND FEATURES Fashion and Beauty Editor BREANA POWELL Features Editors AMANDA CHI & JENNA ANDERSON Fashion Writer JESSICA LOCHER

BEAUTY AND WELLNESS Beauty Editor COLETTE CHOI Wellness Editor LISA EBERLY Wellness Writer RACHEL MCCORMICK

ARTS AND LEISURE Arts and Leisure Editor EMILY VAN GUILDER Arts and Leisure Writers ERICA MAU & SARAH KALB

ART Photography Director ALEXANDER HERMAN Assistant Photographer HAIL NOWAK


I II III

HORS D’OEUVRE

CONTRIBUTORS: Meet some of the Tastevin team THINGS WE LOVE: Gush over these editor obsessions FROM THE DESK OF THE EDITOR: ”Goals”

BEAUTY & WELLNESS ROOTS OF BEAUTY: Discover the attributes of this natural miracle oil {BEAUTY} TRICK TO TRY: Dive into this icy manicure trick

ARTS & LEISURE PUPPY DIARIES: Protect your pets with insurance... here’s how and why MADE: Screw the seasons with this year-round door wreath FOR THE LOVE OF FOOD: Share this lemony shortbread with your gluten-free friends

IV V

FASHION & FEATURES

YOU + ME: Check out Christian Siriano’s latest collaboration collection SHARE YOUR WHERE: Get a taste of Prague NOURISH BY LISA: How much working out is too much?

ALWAYS END WITH SOMETHING SWEET


It often seems as though Features Editor Amanda Chi is actually Tastevin’s roaming gnome with all the travel she does. This time around she gives us a taste of Prague through its food.

When Emily Van Guilder isn’t taking care of her rambunctious new puppy, Archie, she’s crafting even more pizzazz for her charmed life. Add some spice to your doorway with the rustic, seasonless wreath she created for this issue.

Creative Director Brandon Gamble mans Tastevin’s New York office and oversees the visuals of every issue. He recently started assembling a collection of black ties, and in this issue he shares his latest favorite.

2

Tastevin Magazine February / March 2016

2

3

0 0

Contributors

2016

Having just moved to Hawaii, Erica Mau knows that looking after two pups can be unpredictable. This issue, she talks the perils of pup motherhood and how to stave off certain disaster.

Recently engaged, Sarah Kalb definitely has a lot on her plate, yet she continues to amaze us with her dedication to healthy food and beauty. Check out her natural take on cosmetics and try her lemon shortbread recipe in the pages to come.


Things We Love

Watch “Every female professional needs a clean, professional watch to wear daily. [It] makes a big difference and means that you don’t need to bring your phone to meetings to check the time!” 4

Tastevin Magazine February / March 2016

FROM LEFT: NOURISHBYLISA.COM; SEPHORA.COM; SAKS.COM

LISA EBERLY / Wellness Director


The Tastevin editors share their monthly obsessions CAROLINE A. WONG / Editor-in-Chief beautyblender Sponge “I’m a fan of the stipple technique when it comes to applying makeup, and it’s always hard to find a brush that can withstand that without shedding. That’s where the beautyblender really shines. I love that it perfectly applies and blends for a seamless matte finish. Just be sure to use it damp or else the sponge will absorb all your foundation!” $20, sephora.com

BRANDON GAMBLE / Creative Director Dior Homme Embroidered Bee Tie “I’ve always liked skinny black ties, and Dior’s line of bee motif neckwear is a great way to subtly stand out from the crowd.” $210, select Dior Boutiques and online at Saks.com 5


from the desk of the

EDITOR

The first time I met Lisa Eberly, she was sitting in the backseat of a car and I shrieked when I saw her. A few days prior, some of my college friends had invited me on a road trip to Las Vegas; it was also around this time that a different college floormate of mine was dating a pretty new girl of whom I had seen pictures but had yet to meet. It turns out that Lisa Eberly was a friend of a friend going along on that Vegas road trip, but she also so happened to be that new girlfriend of my college floormate. What intricate webs we weave in this small world of ours! Years later, I now hold Lisa dear to my heart in and of her own right, regardless of our collegiate connections. Aside from being the life of the party, Lisa is smart, ambitious, beautiful, and witty... who wouldn’t want a friend like that? I deeply admire Lisa for her dedication and her passion. All that time ago, we had a conversation in that fateful Vegas car trip about her interest in health, and now she’s a registered dietician with a master’s in public health and a thriving website dedicate to the science behind your health and wellness. Learn more about her perspective at Nourish by Lisa (www. NourishByLisa.com) as well as in her cover story for this issue, “How Much Working Out is Too Much?” It’s never too late (or early, depending on how you see it) to care about your health. Sarah Kalb approaches it in two different ways, through your skin and through your stomach. Check out her “Roots of Beauty” column for a natural miracle oil before trying her lemon shortbread recipe perfect for your gluten-free friends. When you take care of your insides, your outsides feel better too, so why not treat it to some nice new spring shoes, like those from Christian Siriano’s collaboration with Payless. Show off your style on Twitter and Facebook! We’d love to see how you’re taking care of yourself inside and out.

@tastevinmag 6

Tastevin Magazine February / March 2016


A ROSE BY ANY OTHER NAME

8

W

scars, and age spots. Long used by the residents of its native home, Chile, it’s one of the many beauty secrets of models and actors worldwide. Though cold-pressed, rosehip oil is surprisingly light and absorbs easily into the skin. It’s full of antioxidants, good fatty acids, and works wonders on cellulose. It’s naturally anti-inflammatory and is an incredible healer for acne and eczema. Try it on dry scalps too!  News sources are calling this sweet elixir “the next coconut oil,” and before it jumps in price to prove it, order some and see for yourself. While you can pick up a 2oz bottle for under $20 at Whole Foods, the bottle

Tastevin Magazine February / March 2016

that I purchased from there smelled rancid. Then again, perhaps that’s the way old roses smell. I’d suggest Mountain Rose Herbs; their products are first rate! Happy Rosy Oiling from one Juliet to Another.  For more information about Roots of Beauty and to purchase responsibly sourced products, visit: www.RootsOfBeauty.com

ADOBESTOCK.COM

ould smell as sweet,” quoteth Romeo in Shakespeare’s famous tragedy. Having recently watched the romantic film Shakespeare in Love and auditioned for the role of Lady Macbeth, I definitely have roses on my mind lately. More specifically, rosehip oil. These perfect little drops of oily dew are extracted from the fruit of the rose plant that form after our familiar fragrant blooms flesh out and fade. I had been looking up a new recipe for my Roots of Beauty cosmetic line and came across this miracle oil, whose chief benefits include restoring sundamaged skin and reducing fine lines,

by Sarah Kalb


9


{Beauty} By Colette Choi

Trick to Try

Probably the last thing you want to do in the winter is plunge your hand in ice water, but bear with me on this one. One of the fastest ways to dry your at-home manicure is by dipping your digits in a glass of icy H2O. For real. Make sure your water is super chilled before you even pull out that bottle of polish. Fill a bowl with ice and pour cold water over it. Let this sit while you paint your nails. Once you’ve finished the first coat on all your nails, dunk your fingers quickly into the water and leave them in for about thirty seconds. This will “freeze” the polish. Do NOT wipe your hands with a towel after you take them out of the water. The trick here will help dry your nails faster, but it won’t make them miraculously dry. Finish up the rest of your coats, dunking your nails between each one.

10 Tastevin Magazine February / March 2016

ADOBESTOCK.COM

Trust. This icy trick is worth the cold!


Reservations: 3 2 3 . 4 6 7 . 7 9 9 1 6350 HOLLYWOOD BLVD @BESOHOLLYWOOD

WWW.BESOHOLLYWOOD.COM


Puppy Diaries

13


Arts & Leisure

PUPPY DIARIES

T

he wisest piece of pet advice I’ve ever received was from a sage friend who happens to run this magazine: get pet insurance.

It seems really silly at first. Like, really close to crossing the line between loving your pets and treating your pets like human beings. I acknowledge that, upon first hearing the words “pet” and “insurance” next to each other, thoughts of CRAZY DOG LADY flashed across my mind, like when I learned that people have pet wills leaving significant sums of money to their dogs and cats, or seeing grannies pushing dogs in bonnets around in baby strollers. Seriously, it’s not that. It’s a financially brilliant investment hedging against the unknowns of life, and it’s saved me thousands of dollars in the short 1.5 years I’ve had my pups. For under $100 a month, I insure that any health costs incurred from Teddy or JB will be reimbursed up to 80% (since that’s my specific plan), including medications, surgeries and procedures like x-rays. “Okay, okay,” you’re thinking now, “I get it. But you have two puppies under two years old. It seems like a waste of money until they get old and start having health problems!” Think again, honey! When I say “the unknowns of life,” I really mean it. You wouldn’t believe the crazy and unexpected things that have happened to my dogs in the last 1.5 years. For example…

14 Tastevin Magazine February / March 2016


It seems close to crossing the line between loving your pets and treating them like human beings. It's not that. 15


Arts & Leisure

PUPPY DIARIES

THE CASE OF THE MYSTERIOUS MUSHROOM One lazy afternoon while the Tedster and I lounged at home, I left the door to the yard open for him to roam in and out as he pleased. Playfully, he ran inside the living room, where I was resting, and began chewing on what looked like some dry leaves. “Haha!” I thought. “This dog is so silly!” A few minutes later I got up to throw away the mess Teddy Rex had created on the rug. Upon touching the pile of garbage, I soon realized it wasn’t a bunch of dried leaves, it was a bunch of mysterious mushrooms, which I had heard could be poisonous to dogs. I frantically ran outside in search of more mushrooms, which I promptly pulled out and put in a plastic bag for identification purposes. I googled “DO MUSHROOMS KILL DOGS” and found a range of results from “mushrooms found in your yard will mostly likely not kill your dog,” to “The Rock’s dog found dead after eating mushrooms in yard!” Fool The Rock, but don’t fool me! I rushed Teddy to the emergency pet hospital where they ran tests and gave him medicine to throw up the mushrooms. In the end, obviously, the Ted Man was fine, but I ran a bill of over $500. For having pet insurance only 4 months, it definitely paid off, and I didn’t have to sit at home and wonder: “should I risk my dog’s life or try to save some money?”

THE CASE OF THE PALM TREE TRUNK

JB will eat anything. I mean anything. All of his food, the remainder of Teddy’s food, leaves and sticks, grass, thread and stuffing from toys, and occasionally his own poo (I know, so gross). Given the wide range of objects he’ll stuff down his gullet, it’s pretty impossible to constantly watch to see if he’s eating something he’s not supposed to. So when, one morning, he began coughing, gagging, and throwing up, we decided to take him to the vet in case he had eaten something dangerous.

16 Tastevin Magazine February / March 2016


Arts & Leisure

PUPPY DIARIES

A couple hundred dollars later, turns out he had eaten bark off the trunk of a palm tree, the fibers of which got stuck on his throat; he was just trying to get them off. #facepalm

THE CASE OF THE LEAKY BUTTS

It was late at night and JB seemed a bit lethargic. Chalking it up to a long day at daycare, I went to the kitchen to prepare dinner for the dogs. It was strange that JB stayed in the bedroom, not nipping at my heels to make dinner faster, but I shrugged and brought his bowl to him instead.

18 Tastevin Magazine February / March 2016

Upon looking at and sniffing his bowl, JB turned away. ALERT! ALERT! Something was definitely wrong. Coming from the dog we’ve already established will eat anything and everything, this was a big warning. I took JB to the hospital where, after $400, he was diagnosed with giardia (an intestinal parasite). As he had frequent diarrhea, and the parasite was spread through feces, I decided to keep him at the hospital overnight so he wouldn’t infect Teddy. “Thank goodness for pet insurance!” I thought. “I don’t have to worry about this incident or keeping JB in the hospital overnight!” It was not the last time in that weekend I would say those words. The next afternoon it was time to pick up JB from the hospital. I went to put Teddy in his room so I could leave, and discovered the poor pup with diarrhea leaking from his butt. I am not exaggerating – the dog could literally not keep the diarrhea inside himself. Oh. God.


We went again to the hospital, diarrhea flowing from the Tedster the whole way. Needless to say, I kept Teddy in the hospital that night. On the bright side, JB looked much better and came home with me. Another day passed and I got ready to pick up Teddy Rex from the hospital. Call it de ja vu, but I looked down and discovered diarrhea leaking from JB’s butt! I can’t even make this stuff up! In summary, many hundreds of dollars and ruined towels later, I was real grateful for pet insurance.

THE CASE OF THE LIMP

At exactly 1 year old, we discovered that JB had a limp due to a bone chip in his elbow. To simplify the medical jargon, he basically had puppy arthritis due to his size and quick growth and required elbow surgery to remove the chip. The

surgeon and vet told us that, while removing the chip will help his limp now, JB is almost guaranteed to have arthritis later in life. This story, to me, is the epitome of why you should get pet insurance when your puppies and kitties are young. See, it was smart to have pet insurance to cover the costly, unexpected surgery. It was even smarter to have pet insurance when JB was young because any future problems due to arthritis will be covered since we got the insurance before he was diagnosed. You know, the whole “preexisting condition” deal. Here’s lookin’ at savings down the road! All these stories and all this money saved just to say: do yourself a favor and get the pet insurance. I mean, maybe, if you have perfectly behaved pups of outstanding health who get into zero mischief, you won’t need pet insurance. But, probably, it’s a really wise decision.

19


made I am always super impressed by some of the neighbors in my building that have their seasonal wreaths timed perfectly. Weather starts to warm up? Boom, spring wreath is up and ready on their door. Cut to my apartment and I’m still pointedly ignoring the light smattering of Halloween decorations I refuse to put away. I usually get one wreath up each year and then let it either sit there, obviously out of season, or take it down shamefaced and have nothing at all. All that changes now that I made, what I consider to be, a neutral, year round wreath, ready for the masses of wannabe wreath decorators. Yay!

20 Tastevin Magazine February / March 2016


diy all seasons wreath Story & photos by Emily Van Guilder

Supplies Needed:

Optional:

• Wire wreath frame with ties (16” diameter) • Burlap (10 yards was more than enough) • Burlap with lace (~3 yards) • Floral wire • Wire cutters • Hot glue gun (one glue stick is all you’ll need)

• Wood initial • Garland of small lights (battery operated) • Chalkboard sign • Hot glue gun (one glue stick is all you’ll need)

Bunch up the beginning of your burlap and use one of the inside ring ties to secure it in place.

Work your way around the inside ring first, pinching and attaching the burlap every 6 inches or so with the ties provided. When you reach the end of the inside loop, pull the next 6 inches to the outer ring and attach there. Continue all the way around.

Directions:

Pinch off next ~6 inches of burlap and tie it also on the inside circle.

21


Arts & Leisure

MADE

Cut burlap at the end and tuck in the remaining piece.

Apply the same technique to the lace burlap, using larger pinched off portions (~8 inches) and attach these with the smaller floral wire. The idea is to have one lace burlap circle sitting on top and in the middle of the two burlap layers below.

Optional:

Hot glue your wooden initial to one side of the wreath. Attach on at least two points of contact with a pinched area of burlap as it will provide more support for the letter.

Hot glue your small chalkboard sign either on top of your initial or elsewhere on the wreath.

Hide the battery pack of your lights behind the wreath and run the light strand through to the front. From there I tucked the lights into the wreath ties that were used to secure my first layer of burlap.

22 Tastevin Magazine February / March 2016


Done!

23


love food for the

of

Story and photos by Sarah Kalb


GLUTEN-FREE LEMON SHORTBREAD In a recent effort to swoon a friend into becoming a roommate, I made her some delicious gluten-free shortbread for her visit. The house was smelling “homey” as I pulled perfect golden rectangles from the oven. Imagine my delight when they actually tasted phenomenal!! This recipe makes just enough for a tea-time visit... or a morning rise-and-shine sweet treat every day of the week!

MAKES: 12-15 Cookies

SPECIAL ITEM(S): Parchment Paper

TIME: 20-40 minutes, depending on how cooked you like your cookies (I prefer them harder)

INGREDIENTS

METHOD

1 cup gluten free flour (I used Fresh and Easy’s blend) 1/2 tsp guar or xanthan gum (if your blend doesn’t contain it) 1/4 cups arrowroot powder 1/2 cup organic granulated sugar 1/4 tsp salt 8 tablespoon butter, room temperature 1 lemon, zested (Meyers are best) 1-3 tablespoons cold water

Preheat the oven to 350 degrees.

In a bowl, combine the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. (I just use my fingertips to grind the ingredients together. The lemon zest is distributed more evenly this way.) Add just enough water to let the crumbs form a dough. Roll the dough into a log with parchment paper and place in the fridge for 15 minutes.

25


Arts & Leisure

FOR THE LOVE OF FOOD

Unwrap the dough and slice the log into 3/4-inch slices. Place on a cookie sheet with about 1 inch between them. (Your cookies will rise a bit in baking but shouldn’t spread too much.)

Bake 10-20 minutes, as to preference. (I like mine tinged with gold!) Store up to 1 week in an airtight container. Be sure to share with your GF friends, as these are quite the tasty sweet!Â

Enjoy!

26 Tastevin Magazine February / March 2016


Designer. Retailer. Designer collaboration. You. Me. This crazy fashion journey that we’re in together. It’s You+Me. Story and photos by Caroline A. Wong

28 Tastevin Magazine February / March 2016

F

or someone barely into his third decade of life, Christian Siriano has quite an impressive list of accomplishments. A celebrated fashion designer and member of the revered Council of Fashion Designers of America, he has far surpassed his flashy start as winner of Project Runway’s fourth season, going on to dress big-name celebrities such as Christina Hendricks, Nicki Minaj, and Emily Blunt. At the red carpet for the 88th Academy Awards, Maria Menounos will join his flock, donning Siriano’s custom creation inspired by Stella Artois’ “Buy a Lady a Drink” charity initiative and its limited-edition chalices. More importantly, however, Siriano peppers his star-studded clientele list with respected fashion icons like Victoria


Fashion & Features

YOU+ME

Beckham and Sarah Jessica Parker, gaining the respect of hard-to-please industry critics and establishing himself as more than just a reality show wonder. With a squad of fashion darlings at his behest and a personal brand that reached an estimated $5 million in revenue in four years, Siriano seems the least likely to pair with a mass market, low-cost retailer such as Payless ShoeSource, yet the designer is still creating collaboration collections seven years after first launching with the chain. His Payless styles speak true to his aesthetic, though, and still reflect the attention to detail and elevated taste for which he became famous on Project Runway. With strategic cutouts, punchy patterns, and thoughtful finishes, the collection is at once relevant, covetable, and, of course, affordable. A few points of concern to note would be that the collection generally runs a half size too large (ordering down easily fixes this) and the quality is what should be expected of Payless shoe. It’s fast fashion. But the style and fit, aside from sizing down, make the pieces worthwhile. The Liza Lucite Wedge showcases the designer’s care and appreciation of the female form, with a see-through window across the toe and airy cutouts at the sides for breezy comfort. Its grounded wedge style and shiny black hue makes it a clear (no pun intended) choice for the edgy girl, and it’s a fresh alternative to a chunky ankle bootie. The Livia 2-Pc. Lucite Pump carries the same transparent detail, this time along the back edge of the heel. In a classic d’orsay silhouette, the style is an elegant yet fashionable choice for the office, and the bold feminine pink makes it an appropriate transitional shoe for happy hour. The lucite along the heel is really the star of this style and elevates it beyond your average pump. 30 Tastevin Magazine February / March 2016


Fashion credits: Liza Wedge, Livia Pump, Juliette Ghillie Pump, all $39.99, all Christian Siriano for Payless, payless.com. Black high-rise ankle jeans, $98, Banana Republic, bananarepublic.com.

31


Fashion & Features

YOU+ME

Spring’s biggest shoe trend has got to be the lace-up heel, and Siriano does not disappoint with his Payless iteration. The Juliette Ghillie Pointed Pump boasts comfortably placed tie points and ties at a strategic length so that they wrap at a flattering point around the ankle, rather than snaking up the leg as with other brands. The design comes in a pitchy black or striking red, two head-turning pairs to add to your collection. This style is undoubtedly for the trendy girl, but the pointed toe makes it a compelling choice for the office as well. It’s true...Siriano is a collaboration addict. He has done work with Puma, Starbucks, Victoria’s Secret, HSN, and even household brand O-Cel-O. He seeks out design partnerships the way some people seek out french fries. Fortunately, his design choices for Payless have not been diluted by all the work he has done, even after all these years of releasing collaboration lines. Siriano continues to dedicate attention to his varied Payless collections, only making the young designer that much more impressive.

32 Tastevin Magazine February / March 2016


33


Dimitri James

TM

DJ

blackmilkclothing.com

34 Tastevin Magazine February / March 2016


Share Your Where

prague

By Amanda Chi


Fashion & Features

SHARE YOUR WHERE

F

rom its gorgeous views and medieval architecture, to its mix of eastern and western European influences, Prague is a beautiful place to visit. As an Eastern European country, one of the best things about the Czech Republic is how affordable and cheap everything is, and this wonderfully extends to its food. Throughout my travels, I’ve discovered that Eastern European cuisine is constantly undervalued and overlooked in Europe. France, Italy and Spain may dominate the international food scene in regards to popularity, but Czech cuisine is as unfamiliar as it is incredibly comforting on a 22°F night. The food is rarely aesthetically pleasing, which may be a reason why Eastern European food is looked down upon. Characterized by its heavy and filling nature, Czech food is the perfect thing to consume when visiting Prague during the winter. Here are some of my favorite things to eat and drink in this historic and shockingly cheap city.

When I describe Czech food as filling, I feel as if I’m understating just how heavy it actually is. If I were to describe a main dish in three words, it would be meat, starch and cream. And this is exactly what goes into svíčková na smetane or beef in cream sauce. Beef and pork are the most commonly consumed meats, and thick cuts are layered with a heavy cream sauce. In case it wasn’t enough for you, several large bread dumplings called knedlíky will oftentimes take up half the plate. For the non-beef eaters, I also suggest vepřo-knedlo-zelo, which is the colloquial for vepřová, or roast pork. Usually described as a trifecta, the dish comes with the knedlíky bread dumplings and the zelo sauerkraut.

36 Tastevin Magazine February / March 2016

COURTESY OF AMANDA CHI AND CALEIGH CHI

Svíčková na smetane and vepřoknedlo-zelo


37


Fashion & Features

SHARE YOUR WHERE

“These pastry rolls churning over hot coals are called trdelník. I can never pronounce the name correctly. I call them chimney rolls ” Guláš While the svíčková and vepřová may be some of the most traditional Czech dishes you can find at a sit-down restaurant, guláš or goulash is another popular Eastern European dish that originated in Hungary and can be found in Poland, Austria, Croatia and Germany. Typically using beef, goulash is a stew also served in the Czech Republic along with those fist-sized knedlíky bread dumplings and garnished with raw onions.

38 Tastevin Magazine February / March 2016

Klobása Klobása, or what we call back in the States kielbasa, is one of my most favorite street foods in Prague. Yes, kielbasa may be Polish, but just like goulash, the Czech klobása is closely related to its Polish counterpart. Food carts pop up in Wenceslas Square and the Old Town Square where the klobása are grilled, served in a bun, and topped with sauerkraut. It’s the Czech hot dog. Klobása merely translates to sausage, and you can also find a variety of Czech sausages such as utopenci, špekáček and vínna klobása.


Pivo, pivovar and svařák No traditional Czech meal is complete in Prague without a pivo, or beer. Beer is as much a part of Czech culture and heritage as it is in Germany. It’s also incredibly cheap! A pint of beer will set you back just over a dollar and it’s certainly cheaper than water. If a beer costs about $1.20 in Prague, imagine how much it would be outside of a tourist-filled city! Beer production dates back to the 10th century with lagers being crafted in monasteries and towns such as Brno and České Budějovice. In fact, the pilsner originated in the

Czech city of Plzeň, Bohemia. The world’s first blond lager is Pilsner Urquell, the most widespread beer you’ll still see in Prague today. Walking into almost every pivobar (pub) in Prague, you’ll most likely see the Pilsner Urquell logo on a coaster or on tap. Other popular Czech beers include Staropramen, Budweiser Budvar (not the same as the American Budweiser), Velkopopovický Kozel, and Pivovar Matuška. For those not in the mood for beer, there’s also the ever-popular winter drink of mulled wine. While the Germans 39


Fashion & Features

SHARE YOUR WHERE have glühwein, the Scandinavians glögg and the Polish grzaniec galicyjski, the Czech Republic has its own rendition of mulled wine called svařák. Each country has its own variation on the recipe, but it typically consists of hot wine mixed with a variety of mulled spices such as cinnamon, cardamom, nutmeg, cloves and orange zest. It may not be as traditional as Czech beer, but svařák does hit the spot in below-freezing weather.

Trdelník

At every winter market you visit in Prague, you’ll also come across these pastry rolls churning over hot coals and later rolled in sugar and cinnamon. These Slovak desserts are called trdelník, and since I can never pronounce the name correctly, I fondly call them chimney rolls. These chimney rolls have officially become culturally in-

40 Tastevin Magazine February / March 2016

dicative of Hungary, the Czech Republic and Austria. Dough is wrapped around a wooden or metal split and roasted over coals or an open flame until ready. Once it’s taken off the spit, trdelník are rolled in a mixture of sugar and cinnamon, and topped with nuts. The trdelník are often a tourist attraction in itself and can be found throughout Prague in little food stalls.

These are merely several dishes to be found in Prague and there’s so much more to explore and eat. I did however yearn for green vegetables after my trip. Once you look past the aesthetics of the food and pluck up the nerve to order a dish you absolutely cannot pronounce, hopefully you won’t regret your traditional culinary Czech experience.


41


How Much working out is much ? by Lisa Eberly

42 Tastevin Magazine February / March 2016


Fashion & Features

NOURISH BY LISA

N

ot sure how to workout without burning out? Today, people can get a little intense about their workout. In fact, crazy workouts and exercise schedules are becoming the norm.  Many of my clients are reporting working out upwards of 5-6 times per week for over an hour at a time and you know what? They aren’t seeing results.  Instead, they’re seeing: Injuries. Sleep problems. Missed social events. Fatigue.  I’ve got some surprising news for you: overdoing it at the gym can not only hinder your progress, but can also actually lead to reversing progress and packing on pounds from fat. Dr. Holly Parker, personal trainer and PhD at Harvard (heard of it?), has found that “the benefits you want from working out—getting leaner, stronger, healthier—reverse when you don’t take breaks.” The science works in three ways:

You actually see the benefits from exercise during the recovery stage. While working out, muscle fibers tear (teeny tiny tears), and once healed, they build muscles. However, if you’re constantly tearing the muscles without the healing in between, the tears can build up, and changes in tone and strength can’t happen. 

Exercising too much puts stress on your body, which increases cortisol levels. This hormone, cortisol, promotes fat build up and weight gain AND—wait for it—INHIBITS the hormones necessary to build strength and muscle. So working out too much literally prevents muscles from toning and strengthening. 

44 Tastevin Magazine February / March 2016


45


Fashion & Features

NOURISH BY LISA

Metabolism slows. Increasing lean body mass helps increase metabolism, leading to increased calorie burning throughout the day. However, too much exercise without enough calories to support it makes the body want to hold on to any calories it gets, slowing your metabolism. 

Overdoing it at the gym can not only hinder your progress, but can also lead to reversing it.

Here at Nourish, we recommend working out in 30-60 minute sessions, 3-5 times per week max. If your sessions are intense, dial back to 3 per week for maximum results. If less intense, feel comfortable 5 times per week. If you’re unsure about managing your workouts, or are feeling anxiety about changing up your schedule, please book an appointment with us to chat it out and get you in a good groove! Initial consultations are free, and we can help you no matter if you live near the Nourish headquarters in Seattle or all the way across the country. Check out www.NourishByLisa.com for more information!

46 Tastevin Magazine February / March 2016


47


IMDB.COM; TONY HISGETT


Something Sweet

VECTEEZY.COM

3-03-16 Triple Negative Breast Cancer Day, 3-3-16, is the only global even dedicated to raising both awareness and funds exclusively in support of curing triple negative breast cancer. It is now commonly understood that breast cancer can actually be divided into many different “subtypes” of cancer, which are generally diagnosed based upon the presence or absence of three “receptors.” Unfortunately, none of these receptors are found in women with triple negative breast cancer, meaning that tumors of this type generally do not respond to receptor-targeted treatments. While patients with this type of cancer generally respond to chemotherapy, triple negative breast cancer can be particularly aggressive and more likely to recur than other subtypes of breast cancer. To learn more and to get involved, be sure to check out the Triple Negative Breast Cancer Foundation at www.tnbcfoundation.org and show your support March 3rd. 49

Tastevin Magazine Feb / March 2016  

A Fashion and Lifestyle Tasting Menu