The Chews Letter, Bring On Summer, Vol. 1, Issue No. 6, June 2021

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VO L . 1 • I S S U E N O. 6 • J U N / J U L 202 1

Bring On Summer!

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contributing writer LISA A. LISTWA contributing writer CYNTHIA MCFARLAND contributing writer KATIE MCPHERSON writing service TEXTBROKER.COM contributing writer & recipe developer JODI ANDERSON contributing recipe developer KELLIANN FRANK contributing recipe developer ABIRAMI GUNASEKARAN contributing recipe developer LYNN KANDLER contributing recipe developer SAM MAYNARD contributing recipe developer NATHAN WHITCOMB


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chief executive officer LISA ANDERSON website LISAANDERSONMEDIA.COM

FOLLOW US @thechewsletter © Lisa Anderson Media, LLC. All rights reserved. June and July 2021, Volume 1, Issue Number 6. The Chews Letter is published bimonthly in February, April, June, August, October, and December by Lisa Anderson Media, LLC, 1701 NE 42nd Avenue, Suite 201, Ocala, FL 34470. Nothing may be reprinted in whole or in part without written permission from the publisher. For reprint or reuse permission, email


Jodi Anderson

Lynn Kandler



Jodi is passionate about food and specializes in dairy-free meals and desserts. She loves trying recipes from different cultures and developing allergy-friendly versions.

Lynn is a former cake decorator and coffee shop manager from Northern Wisconsin. She is now retired and happily living in North Central Florida by family.

Kelliann Frank

OMNIVORE, RECIPE DEVELOPER Kelliann is a chef from Babbit, Minnesota, where she has owned and operated her restaurant, Kell’s Kitchen, for over 13 years.

Marcela A. Nunez Gourlay

SALES REPRESENTATIVE Marcela is passionate about interacting with customers and discovering cultures and new experiences related to wine and food. In her free time, she likes to cook and play golf.

Lisa A. Listwa

OMNIVORE, WRITER | Lisa is a freelance writer and passionate home chef. She loves finding new and interesting ways to prepare clean, healthy meals for her family.

Nathan Whitcomb

OMNIVORE, RECIPE DEVELOPER | @ncc1701rventerprise Nathan travels the United States with his family. With over 25 years in the food industry, he has a passion for combining bold flavors with local fresh food. Vol. 1 • Issue No. 6 • 2021 |


contents Features 26




In Every Issue 05



VITTLE BITS Picnic in Style with Jessica Watson



Locally Yours 09

GO BIG OR GO HOME Wisconsin Business Owners Clink Glasses to a Delicious Future








The Green Tongue 19


23 24


Secret Meatings 31


33 34



FIVE WAYS WITH DEVILED EGGS Put a Twist on the Popular Party Appetizer



Piping Hot 45



GET YOUR CUSTARD ON Enjoy the Taste of Lemon with this Angel Pie


PIZZA BAR BASH Give Guests a Buffet of Options for Making Their Own Pizza Pies






dear readers

s this the sixth issue already? It is hard to believe that we are wrapping up the first full year of this amazing adventure. As we march into summer, swimsuits and picnic baskets in hand, we look forward to seeing smiling faces. When this journey began, the world was masking up, but with vaccines in play, we can once again enjoy a drink together by the pool. This issue is full of grilling tips, delicious jams, spicy sauces, picnic blankets, cocktails, potluck favorites, and more. It is everything you want as part of your summertime experiences. I hope you have adored every issue over this last year, and I look forward to spending another year with you. Enjoy!


Vol. 1 • Issue No. 6 • 2021 |



1. START WITH FOOD First and foremost, you need food. Sandwiches are a great start in picnic planning. Homemade or store-bought, the humble sandwich can be a main event meal. Charcuterie or cheese board-styled picnics are always pleasing and have endless possibilities. Salads are considerably versatile from noodle to potato to vegetable and fruit. For picnic emergencies, I like to keep in stock: fresh fruits, vegetables, nuts, dried fruits, cheeses, hard sausages, olives, pickles, hummus, crackers, chocolates, and a good loaf of bread. Themed picnics and weather appropriate foods should be considered in your menu planning.

2. DELICIOUS DRINKS What goes better with food than beverage? Water is a must-have. After that, we consider the picnickers; juices, sparkling water, lemonade, and iced tea are easy crowd-pleasers. Sangria, spritzers, and spiked lemonades can be fun for those who prefer a stronger brew. Be eco-friendly with reusable cups, straws, and water bottles.

3. THE TOOLS A few additions to any picnic basket will make picnicking a breeze: a good knife and cutting board, napkins, cups and utensils, ice packs to keep perishables fresh, hand sanitizer, a bag for your trash, sunscreen, and bug spray. If you have room left in your basket, throw in something for entertainment; books, music, frisbee, playing cards, and bubbles are my picnic go-tos.



Artwork from

4. FINDING A PLACE TO EAT Once your basket is assembled, you will want to consider where you will sit to eat. A sweet, natural setting and a classic blanket (checkered pattern optional) is a great start. A table and chairs can be a friendly way to go, if any picnickers find sitting on the ground is not their favorite, perhaps a tablecloth if you choose to use a table already provided at a park or outdoor space. Waterproof picnic blankets are nice to keep dampness at bay. But no matter the case, you will want to ensure that there is plenty of room for you and your picnicking partners to sit and lounge while enjoying food and friends, alike.

5. PICNICKERS MENTALITY Picnic is informally defined as “an enjoyable experience or time.” Be sure to practice your best picnic etiquette so everyone enjoys themselves. Dress comfortably. Bring enough to share. Keep your pets on a leash. It is always in good fashion to have an attitude of gratitude towards Mother Nature, so please, picnic responsibly and clean up after yourself.

Jessica Watson is a self-proclaimed professional picnicker living in Colorado. She is the author of How to Become A Professional Picnicker, a yoga and kickboxing fitness instructor, artist, musician, and nature lover.

Vol. 1 • Issue No. 6 • 2021 |


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When Layne first stumbled upon a shrub recipe in The New York Times during the summer of 2015, her first reaction was, “How did I not know about this?” It was not until the following summer, when Layne was pregnant, that shrubs became something she and Mindy started to explore more fully. They realized shrubs are a perfect replacement for alcohol during pregnancy and started experimenting, creating their own shrub recipes using fresh, local produce. Layne and Mindy were already selling homemade products at local farmers’ markets. Soon, the shrubs they were making were a hit and people got excited about them. Mindy said she and Layne reached a point in their

A shrub is a concentrate made with organic apple cider vinegar and organic cane sugar or maple syrup, then mixed with a fruit, root, or herb. The best way to describe the taste is “complex.” Shrubs are a little bit sweet from the marriage of the fruit and sugar, but also have a bit of a tart bite from the acid in the apple cider vinegar. Shrubs date back to colonial times when people would preserve fruit with vinegar to keep it from spoiling, then drink the resulting syrup (the shrub) after the fruit was consumed. The syrups were enjoyed in the farm fields and sent to local pubs where they became some of the earliest mixed drinks. 10 |


The advent of refrigeration made the practice of shrub-making all but obsolete, but shrubs have enjoyed a resurgence with the dawn of the craft cocktail movement. People want delicious, exciting, and different tastes. Shrubs provide just that and are something people of all drinking interests can enjoy–drinkers, non-drinkers, and even kids!

Photo by Claire Elizabeth Photography


iren Shrubs Co. is a business born of food and friendship. Layne Cozzolino and Mindy McCord are friends whose shared love of food and cooking grew from a hobby into a blooming business. The result is their collection of shrubs — a unique, refreshing beverage option that offers everyone a place at the table, regardless of their drinking preference.

Photos submitted by Siren Shrubs Co.


efforts when they knew “it was time to go big or go home.” Siren Shrubs grew from there. Shrubs can be splashed into any kind of beverage, such as water, sparkling water, iced tea, or lemonade. Use them in place of the sweet or acid component for an interesting twist on your favorite mixed drink or mocktail. One of Mindy’s favorites is a whiskey sour made with cherry shrub. Layne’s favorite is a simple splash of shrub in a glass of sparkling water, bringing a fun complexity to a normal, everyday drink. Shrubs also lend themselves well to cooking. The apple cider vinegar in shrubs makes them a perfect match for marinades and salad dressings. In the cooking section of the Siren Shrubs website, you will find delicious ideas like relishes and pickle brine and exciting preparations for vegetables, oatmeal, and even cookies. Yes, cookies! Layne and Mindy have experimented with adding some basil shrub to pizza sauce, tossing arugula in the shrub to put on top of pizza, and adding maple ginger shrub to tea or a hot toddy. Shrubs are a refreshing accompaniment to any summer picnic. Siren Shrubs recently launched a readyto-drink shrub and sparkling water combo in a can. For your next picnic, toss a few cans of sparkling shrubs in your basket or mix up a batch of your favorite cocktail or mocktail to bring along and share. Try a fresh caprese salad with a basil shrub vinaigrette, or turn some chicken made with a maple ginger shrub marinade into a light and delicious chicken salad. If your fellow picnickers are new to shrubs, you also have an instant conversation starter!


Siren St yle Caprese Salad INGREDIENTS 10 oz. cherry tomatoes, halved 4 oz. fresh mozzarella, torn ½ cup fresh basil leaves, torn 2 Tbsp. extra virgin olive oil 2 Tbsp. Basil Siren Shrub pinch of sea salt

DIRECTIONS 1. Toss all ingredients together in a large bowl.

Basil Thyme G ger INGREDIENTS 1 tsp. of freshly grated ginger 1 tsp. honey 1 sprig of thyme, leaves stripped from stem 2 oz. fresh squeezed lemon juice 2 oz. grapefruit juice 1 oz. Basil Siren Shrub 1.5 oz. tequila, optional

DIRECTIONS 1. Muddle ingredients in shaker. 2. Add ice and shake aggressively. 3. Strain into glass with fresh ice.

All Siren Shrubs products are made with local, organic ingredients. “We’re proud of how we source our ingredients,” Mindy tells us. “It’s a value we hold near and dear, and we wouldn’t flex that value.” Siren Shrubs makes each of their flavors using three simple ingredients, with one Wisconsin product in every bottle. They also work within growing seasons to buy and make their inventory. Layne and Mindy acknowledge that theirs is a unique and tricky business model, but feel strongly about sourcing fresh, local produce for their products. Any business needs to be profitable, but Siren Shrubs also works toward community wealth-building. It is important to Layne and Mindy because “that’s just who we are as people.” In their business model, many hands contribute to creating a successful business and to finding ways to grow that benefit everybody–partners, suppliers, and customers alike. “When you put your values into your business and how you spend money,” says Layne, “it trickles into who is using our shrubs. We’re better together.” Vol. 1 • Issue No. 6 • 2021 |


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Central Park in New York City has something for every picnicker. Want a little quiet? Head to a designated quiet space like Strawberry Fields or Sheep Meadow. Aiming for that perfect selfie with that special someone? Set up at the foot of Belvedere Castle or Bow Bridge, the site of many a romance film scene. The Great Mall is a 55-acre lawn, while the Great Hill is wooded and boasts picnic tables and public restrooms. The Central Park store, across from the park, offers ready-made picnics for every occasion. More Information:

FORSYTH PARK, SAVANNAH, GA Savannah embodies Southern charm, with its old homes and large, sweeping trees. Pocket parks — small green spaces with benches and statuary — dot the city, but Forsyth Park is the crown jewel. Spanning 30 acres, the park offers space to do anything and everything, from tennis to concerts to the farmers market to a splash pad and playgrounds. On the northern edge of the park is a 19th century fountain, where you can get a selfie (or a proposal) before you head off to the south side and the large parallel lawns for that perfect picnic. More Information:

GOLDEN GATE PARK, SAN FRANCISCO, CA Golden Gate Park is the third most visited park in the country. Comprised of 1000 acres, 10 lakes, several gardens, a museum, an aquarium, and a carousel, your picnic lunch will be only part of a full day. Tour the park 12


on a Segway. Wander the Japanese Tea Garden or go Dutch in the Queen Wilhelmina Tulip Garden. If you are feeling literary, grab a collection of sonnets and explore the Garden of Shakespeare’s Flowers, inspired by the plants and flowers described by the Bard. More Information:

WALDEN POND, CONCORD MA “We can never have too much nature,” wrote Henry David Thoreau in Walden. Meditative nature is preserved at Walden Pond, where the simple pleasures make it the perfect picnic spot. Swim, boat, or walk around the small lake. Make sure to stop by the replica of the author’s oneroom cabin and revisit the mid-1800s. More Information:

PICTURED ROCKS NATIONAL LAKESHORE, MUNISING, MI Lake Superior, the largest freshwater lake in the world, is truly breathtaking in its grandeur. Pictured Rocks National Lakeshore boasts the best of what the Great Lake has to offer: 42 miles of shoreline, 12 miles of beautiful beach, towering sandstone cliffs, sand dunes, and the myriad colors and wildlife of the northern woods. Best of all, the visitor’s center, boardwalks, and campsites were designed with accessibility in mind, so that everyone can enjoy a great picnic. More Information:

Pictured Rocks National Lakeshore • Photo by DelmasLehman/



Photo by MrHamster/

Photo by aliceinwonderland2020/


ew Mexico is known as the Chile Capital of the World, and for good reason! The climate is extraordinarily well-suited for growing peppers, and chiles have been part of the local culture and cuisine for millennia. First cultivated in Mexico over 6,000 years ago, the chiles grown in New Mexico range from mild to flaming hot. Every year, Hatch, New Mexico holds a huge chile festival, and the famous Hatch peppers are known world-wide. As we toured around southern New Mexico late last year, we made sure to stop in Hatch to stock up on some of the local offerings. Here, I was surprised to learn that chiles were not the only major agricultural crop in the state. In fact, New Mexico leads the nation in pecan production, as well! I was instantly inspired to create a dish that could celebrate both these iconic crops. In this Hatch Pecan and Pepper Cheese Ball, the pecans and pecan flour smooth and soften the sharp notes of the chiles and offer a textural crunch to complement the creamy cheese. If queso morolique is hard to find, substitute another semi-soft, tangy cheese (bleu cheese works well).

INGREDIENTS 8 oz. cream cheese, softened 8 oz. queso fresco 3 oz. queso morolique 3 Tbsp. pecan flour 1 Tbsp. green Hatch chile, minced 1 Tbsp. red Hatch chile, minced 3 Tbsp. white wine vinegar 1 Tbsp. Worcestershire sauce ½ cup parsley, chopped and divided 1 cup pecans, chopped

DIRECTIONS 1. Soften a red Hatch chile pod in a cup of boiling water for 15 to 20 minutes, before mincing. (As always, wear gloves when working with chiles, and make sure to thoroughly wash your hands after you have finished.) If you do not have pecan flour on hand, take a quarter cup of pecans and finely process in a spice grinder or food processor. 2. Crumble the queso fresco and queso morolique into a large bowl. Add all the other ingredients except for the cup of chopped pecans and ¼ cup of chopped parsley. Mix well. Shape into a sphere. 3. Combine the chopped pecans and reserved parsley in a separate bowl. Take the cheese ball and set it on top of the pecan parsley mixture. Carefully turning and pressing the cheese ball into the pecans, coat the outside completely, continuing to work until all the pecans and parsley have been used. Set the finished cheese ball in a serving bowl, cover, and refrigerate. It is best to make it a day ahead so that all the flavors have time to blend. Let soften at room temperature for at least an hour before serving with crackers, celery sticks, or toast points.

Vol. 1 • Issue No. 6 • 2021 |


locay yours

surprise your potluck guests WITH POTATO SALAD OPTIONS Compiled by LISA ANDERSON


the perfect yellow mustard potato salad (bias aside), and it is her recipe we will use as a key recipe below. Lynn strongly recommends against skimping on the salt when making potato salad because not enough will ruin the flavor. As you can probably guess, it can be difficult to get some people to try new forms of this delicious potluck staple. However, if you want to give your guests a little diversity, I have put together a list of variations on this fun salad. I would suggest bringing your famous blend and making some smaller bowls of different flavors for everyone to try.

Photo by Lisa Anderson

Photos by aedkaDPS/

otato salad was a must when it came to summer potlucks at the Anderson family farm. Huge bowls from the aunts and Grandma were ever-present. In the Midwest, potato salad meant a mayonnaise-based dressing. In my strong opinion, if it does not contain some form of mayonnaise, it is not truly potato salad. Of course, this opinion may vary, depending on where you live and whom you ask. I reached out to someone who truly understands this creamy spud creation, my aunt, The Chews Letter recipe developer, Lynn Kandler. She has spent years developing

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VARIATIONS 1. Brown Mustard: Substitute spicy brown mustard for the yellow mustard. 2. Red Potatoes: Replace russet potatoes with red potatoes. If you would like to keep it a yellow mustard salad, use the called for ¼ cup of mustard. Otherwise, reduce the mustard to 1 Tbsp.


INGREDIENTS 5 lbs. russet or yellow potatoes 1 dozen hard boiled eggs, peeled and sliced 4 stalks celery, chopped salt, generous amounts pepper, to taste 1 cup Miracle Whip ½ cup evaporated milk ¼ cup yellow mustard ¼ onion, finely minced

DIRECTIONS 1. Place potatoes, with skin on, in a large pot and cover with water. Salt the water and bring to a boil. Boil until a fork pierces the potatoes easily. 2. Drain and cool. Once cooled, chop potatoes into bite size pieces. Layer the potatoes in a large bowl and generously salt each layer. Lightly sprinkle with pepper to taste. 3. Add celery and eggs to potatoes. Set aside a few slices of egg for later use. 4. In a small bowl, whisk together Miracle Whip, evaporated milk, mustard, and onions. Pour over potatoes and gently mix until everything is coated. Top with remaining egg slices.

3. Waldorf: Reduce the yellow mustard to 1 Tbsp. Increase the celery to 8 stalks. Add 1 ½ cups chopped apples and ¾ cups chopped walnuts. 4. Dill Pickle: Reduce the yellow mustard to 1 Tbsp. Replace the evaporated milk with ½ cup pickle juice. Add 4 large pickles, chopped. 5. Grilled: Instead of boiling whole potatoes, quarter the potatoes, mince 6 garlic cloves, and toss all in ¼ cup avocado or olive oil. Spread on a parchmentlined baking sheet, leaving plenty of space between potatoes. Work in batches, if needed. Place several sprigs of fresh rosemary around potatoes. Roast at 425 degrees Fahrenheit for 20 to 25 minutes or until potatoes can be easily pierced with a fork. Stir halfway through roasting time. Reduce mustard to 1 Tbsp. and replace yellow with Dijon. Add in some of the roasted rosemary leaves. Sprinkle with fresh lemon juice if desired. 6. Grilled Smoky Sweet Potato: Replace russet potatoes with sweet potatoes. Quarter potatoes, mince 6 cloves garlic, and toss with ¼ cup olive oil and 1 to 2 tsp. of smoked paprika. Spread on parchment covered baking sheet, leaving plenty of space between potatoes. Work in batches, if needed. Roast at 425 degrees Fahrenheit for 20 to 25 minutes or until potatoes can be easily pierced with a fork. Stir halfway through roasting time. Reduce mustard to 1 Tbsp. and replace yellow with Dijon. Add ½ tsp. of liquid smoke to dressing. Sprinkle top of salad with desired amount of smoked paprika. •TCL• Vol. 1 • Issue No. 6 • 2021 |




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snack sheet


Photos submitted by Margie Arbizo

H “I’ve always been in love with spicy food. A friend told me I should make hot sauce, so I took that idea and ran with it. Margie Arbizo, Martina’s Hot Sauce

ot sauce was a familiar staple in her household, when Margie Arbizo was growing up in Long Beach, California, but it took time for her to find her calling. After working in fashion in Los Angeles, she moved to the Big Apple and worked in the corporate world. When she decided to focus on her real passion — food — Margie found herself back in California working as a personal chef and then a sous chef for a catering company. “I’ve always been in love with spicy food. A friend told me I should make hot sauce, so I took that idea and ran with it,” laughs Margie, who is based in Manhattan Beach. But not just any hot sauce would do. The market was flooded with hot sauces brimming with sodium, processed sugars, and artificial thickeners, so Margie set her sights on something different: a fermented hot sauce with health benefits. Vol. 1 • Issue No. 6 • 2021 |


snack sheet

“Martina is the spicier version of who I am. Margie Arbizo, Martina’s Hot Sauce She combined fiery flavors with the centuries-old process of lacto fermentation, which uses salt and lactic acid bacteria to enhance nutritional value while increasing flavor. Fermentation promotes the growth of beneficial bacteria, known as probiotics, which support immune function, digestion, and even heart health. Avoiding pasteurization amplifies the healthy characteristics of ingredients. The process involved plenty of research and experimentation. “The first batches I made were overly reactive and exploded all over my kitchen,” Margie recalls. “It took about four years before I came to the formula I like and created my original hot sauce. The habanero has additional sweetness because of tangerine, carrots, and a little honey, which also helps with the fermentation process.” Martina’s Original Hot Sauce hit the market in late 2019, just before the COVID-19 shutdown. “Martina is the spicier version of who I am,” says Margie of the nickname she was given in middle school. “My idea was to get into small grocery stores, but with the shutdown, no stores were looking for new products and most people weren’t shopping in person,” she says. Fortunately, farmers markets were considered “essential,” and Margie was able to get her product in consumers’ hands. Posts by social media influencers helped boost awareness. In 2020, Margie created more flavors: Aquachile, the mildest, and Sesame Chile, which has the most “kick.” A fourth flavor is currently in the works, featuring the delectable combination of peaches and ghost peppers. Martina’s Hot Sauce is organic, non-GMO, and glutenfree, and some flavors are vegan. Many people think of hot sauce as a condiment, but Margie sees it as a flavorful ingredient. She spent the 2020 quarantine developing recipes and anticipates the release of her first cookbook by the end of 2021. “My life is hot sauce; it’s safe to say I eat it every day,” she says. Martina’s Hot Sauce is sold online and in five farmers markets in the Los Angeles area. Because fermented hot sauce needs refrigeration, Martina’s Hot Sauce ships overnight with an ice pack. •TCL•

WHERE TO FIND THEM Instagram: @martinashotsauce Website:

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Green tongue a focus on plant-based foods & lifestyle

Photo by anaumenko/

go for a dip is su er Compiled by LISA ANDERSON


he summer months fill us with a desire to go for a dip. No, not a swim, although I am sure it is on your list. I am talking about the delicious, cool, and easy-to-make dips you can dive into with crackers, chips, or fresh veggies. (Too many swimming puns?) If you want some great poolside snacks, sure to be a crowd-pleaser, try one (or all) of these recipes.

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Recipes inspired by

Photo by gabriel11/

green tongue

Pico de Gao




4 Roma or vine-ripened tomatoes, seeded and chopped ⅔ cup white onion, chopped 1 bunch cilantro, chopped 1 poblano or jalapeño pepper, seeded and finely chopped 1 lime, juiced ½ tsp. salt, or to taste

Photo by resnick_joshua1/


3 to 4 avocados, ripe ½ small white or yellow onion, finely diced 2 Roma or vine-ripened tomatoes, seeded and diced 3 Tbsp. fresh cilantro, chopped 1 jalapeño, seeded and finely diced (optional) 2 to 3 cloves garlic, minced 1 lime, juiced ½ tsp. sea salt, or to taste

1. Prepare all ingredients.


2. Add everything to a bowl and mix until combined.

1. Cut avocados in half and remove the pits. Using a spoon, scoop out the fruit and discard the skin. Place pulp in a medium bowl.

3. Set aside for 15 minutes before serving. This allows the flavors to blend.

2. Mash the avocado with a fork until desired consistency is reached. 3. Mix in remaining ingredients until combined. 4. Set aside for 15 minutes to allow flavors to blend. Before serving, taste it. Add more salt or lime juice if needed. Vol. 1 • Issue No. 6 • 2021 |


green tongue

Garlic Hu us INGREDIENTS 30 oz. (2 cans) chickpeas, drained, rinsed, and liquid reserved ⅓ cup aquafaba (reserved chickpea liquid) ¼ cup garlic-infused olive oil 2 lemons, juiced 1 to 2 cloves garlic, or to taste 1 tsp. cumin ½ tsp. sea salt smoked paprika, for garnish

DIRECTIONS 1. Place all ingredients, except for garnish, in a highspeed blender or food processor. Blend on high until smooth. If using a blender, use a tamper to push the beans into the blades.

TIP 1. Make this hummus with less oil by increasing the aquafaba and reducing the oil. 2. Make plain hummus by using regular olive oil.

Recipe inspired by

Photo by VadimVasenin/

3. Make a roasted red pepper hummus by using regular olive oil and adding 8 oz. of roasted red peppers.

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buff alo cauliflower w gs Recipe and Photo by ABIRAMI GUNASEKARAN


ings and beer on a patio at your favorite pub is the perfect summer outing, but you can feel a little left out when you eat a plant-based diet. Make these buffalo cauliflower wings, grab a beer and a lawn chair, and never miss wing night again.

INGREDIENTS 1 head cauliflower, cut into florets ½ cup all-purpose flour ½ cup almond milk ⅓ cup water 2 tsp. paprika 1 tsp. garlic powder 1 tsp. salt 1 tsp. ground black pepper 1 cup panko bread crumbs 1 cup classic BBQ sauce 2 Tbsp. hot sauce 2 Tbsp. tomato ketchup 1 Tbsp. olive oil 1 tsp. sesame seeds 1 Tbsp. green onions, thinly sliced

DIRECTIONS 1. Preheat the oven to 350 degree Fahrenheit. Line a baking tray with parchment paper. Set aside. 2. In a medium bowl, combine all-purpose flour, almond milk, water, paprika, garlic powder, ground pepper, and salt. Mix until well combined. 3. Dip the cauliflower florets into the batter and then coat them with the panko breadcrumbs. 4. Place the florets on the baking tray, slightly apart. Bake for 25 minutes at 350 degree Fahrenheit. 5. Meanwhile, prepare the buffalo sauce by combining BBQ sauce, tomato ketchup, hot sauce, and olive oil in a large skillet over medium heat. 6. Once the baked cauliflower wings are out from the oven, add them directly to the skillet and toss until well coated. 7. Garnish the vegan buffalo cauliflower wings with sesame seeds and green onions before serving. Vol. 1 • Issue No. 6 • 2021 | 23

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or those who want to eat healthier but often find themselves ordering fast food at the drive-through window, meal prep is the answer. You can toss anything into a jar: tuna salad, yogurt parfaits, fresh fruit, or even pasta. But jar salads can be especially magical because they are jam-packed with goodness you can see (hello pretty colors) and store for up to five days in your refrigerator. Here are some recipes to inspire your jar salad journey—and keep you away from fast-food menus.

WHAT YOU WILL NEED 12 or 24 oz. mason jars mixed greens 1 fork and a piece of twine (Tie your fork to the jar to complete the portable meal package.)

1. When it comes to jar salad prep, packing is key. To keep your greens crisp, it is all about the arrangement. Place dressing, guacamole, and other wet ingredients away from your leafy greens to ensure they do not get soggy. 2. Layer your ingredients from wet to dry, and add a barrier food in between; chopped radishes, carrots, chickpeas, and nuts work well.

Homemade V aigre e

INGREDIENTS mixed greens, spinach, iceberg, or Romaine lettuce sunflower seeds, walnuts, or candied pecans crumbled vegan cheese (feta, blue cheese, or cheddar work well) chopped veggies: bell pepper, celery, carrots, sliced radishes, alfalfa sprouts. (Cucumbers are best left out of jar salads, due to their high water content.) chickpeas, tofu, black beans, lentils, kidney beans, and cannellini add a sweet twist: raisins, dried cranberries, or other dried fruit sliced or mashed avocado Optional Grains cooked brown rice, quinoa, or barley pita chips tortilla chips chow mein noodles wonton strips naan

Top Your Jar wi


Compiled by Staff Writer

Homemade Vinaigrette Source:

Photo by asimojet/


Jar Salad Fix gs

INGREDIENTS ½ cup extra-virgin olive oil 3 Tbsp. vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar) 1 Tbsp. dijon mustard 1 Tbsp. maple syrup or honey 2 medium cloves garlic, pressed or minced ¼ tsp. fine sea salt or to taste freshly ground black pepper, to taste

DIRECTIONS 1. Whisk all ingredients together and refrigerate for up to 1 week. 2. Place 2 Tbsp. at the bottom of your jar salad prior to adding your veggies and greens.

INGREDIENTS 4 to 6 slices whole wheat bread, cubed 2 to 3 Tbsp. extra-virgin olive oil sea salt, garlic salt, or your preferred herb seasoning

DIRECTIONS 1. Cut bread into 1-inch cubes. 2. Mix cubed bread, olive oil, and herbs or seasonings in a bowl until bread is evenly coated. 3. Transfer to a parchment covered baking sheet. Spread evenly and bake at 400 degrees Fahrenheit until toasted (up to 10 minutes).

TIP 1. Place croutons at the top of your jar salad, away from dressing and other wet ingredients. •TCL•

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Time to Get Your Grill On! Story by JODI ANDERSON


ummer is synonymous with grilling. The warm weather beckons us outside to enjoy the deck, the pool, or the campground. So, you set up your grill. Now what? Whether you use gas or electric or good old charcoal, there are some universal truths to grilling wonderful food, and by food, we do not mean just meat.


Grilling does not mean just plunking down a hunk of meat and hoping it cooks up if you flip it enough. The type of meat and the cut will determine whether you use direct or indirect heat. Direct heat is just what the name says: direct contact with the heat source, whether that is a flame or the burner. Hamburgers, hotdogs, seafood (especially shrimp), fish, and most vegetables all benefit from direct heat. Thinner steaks and chops will too. Notice that there are no thick chops or steaks on this list. Direct heat can do only so much. All of those

restaurant commercials show mouth-watering steaks with beautiful diagonal sear marks. If you were to do that in real life, you would leave much of the meat with little to no searing. And you do want that sear, not to seal in the flavor — that is a myth — but to get that wonderful crispy crust or skin. Move your meat around about once a minute. (Hamburgers are the exception. Flip those no more than twice.) You will not get the sear marks, but no one needs char when they can enjoy the crunch of a perfectly caramelized outer layer. If the meat is thick, move it on over to the indirect heat for a low, slow cook. Indirect heat refers to putting food in an area that is adjacent to the direct heat source. On an electric or gas grill, this means leaving a couple of burners on and moving the food to a nearby burner. In a charcoal grill, it means banking the coals so the food is not cooking over an open flame. You will get the same benefit from indirect heat as you would from oven roasting the meat, rewarding you with juicy,

Artwork from

Summer is synonymous with grilling. The warm weather beckons us outside to enjoy the deck, the pool or the campground.

Vol. 1 • Issue No. 6 • 2021 | 27

thick steaks, fall-off-the-bone ribs, and just right chicken quarters. Do not forget sausages when you think of indirect heat. High heat will cook off the fat way too fast and cause flare ups, leaving them charred on the outside and raw in the middle.


How do you know when the meat is done? Do not cut it open! Grab a meat thermometer and poke it in the thickest part of the meat. Each type of meat has a different temperature. Fish should be cooked to about 145 degrees Fahrenheit. Ground meats, like burgers, should be cooked to 160 degrees Fahrenheit, and poultry to 165 degrees. Beef temperatures also vary. Do you like your cow barely dead? About 120-130 degrees Fahrenheit will get you rare. Medium-rare is 130-135 degrees, while medium is 135-145 degrees. Medium-well needs to be 145-155 degrees. If you like your steak well-done (the horror!), heat to 155 degrees Fahrenheit and no further; otherwise, you will just have a bit of shoe leather. Remove burgers and fish with spatulas. Metal works best, of course. Remove everything else with tongs. Make sure you pile the cooked meat on a clean platter lined with paper towel to sop up the excess juices. Do not put the cooked meat on the same plate as the raw meat.


With all this talk about meat, it is easy to think that the grill is only for carnivores. This is absolutely false! A well-

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marinated portobello mushroom cap can be just as meaty. Corn on the cob and eggplant are also perfect for the grill. But do not stop there. Just about any vegetable can be grilled, but like different meats, veggies differ in the way they cook best. Brush all non-marinated veggies with oil. Toss thinnerskinned produce, like asparagus, bell peppers, and onions, on direct heat. Even a whole head of romaine will work, lending a smoky flavor to salad. If you like a little char to bring out the flavor, leave in place to get the lines. Otherwise, turn frequently to avoid burning. Indirect heat works better for tougher produce, like cauliflower, squash, beets, kohlrabi, and potatoes. Brush a potato with butter or oil and wrap it in foil before leaving it to roast, or cut them into slices or chunks for a faster cooking time. Make up packets of vegetables in aluminum foil and set them on indirect heat for that oven-roasted flavor. You may be surprised to learn that fruit is excellent on the grill, especially if it grew on a tree. Pineapple, peaches, figs, and pears are delicious. Cook these on direct heat for a quick sear on each side, similar to the thin-skinned vegetables.


You have had your meal. Now, it is time to clean up. That same char you see on your lovely caramelized steaks and grilled veggies will leave carbon deposits on nearly every surface of your grill: grates, hood, interior of the firebox, and the flavoring bars and burner tubes, in the case of gas grills. These deposits will cause the grill to heat unevenly and not reach full temperature in gas and electric grills. The gas burner tubes may prematurely fail, as well. Clearing the grill of fat and leftover meaty bits will reduce flare-ups and incessant smoke, which can burn the outside of food and impart a bad flavor to the foods you cook the next time. After every cooking session, scrub the grates clean with a wire brush. If you grill at least once a week, thoroughly clean the grates about once every two months. At least twice during the grilling season, clean the entire grill. Skip the fancy tools and cleaning products. A longhandled wire brush, a wire bottle brush (for gas burner tubes), a putty knife, and a five-gallon bucket are all you need. Bring the gas grill to high heat and leave for 30 minutes. (For charcoal, just dump the cold briquettes and remove gunk with a putty knife.) Fill the pail with warm water and Dawn dish soap. Dip the long-handled brush in the water and scrub off all the gunk that did not burn off. Wait for the grill to cool. Then remove the grates and flavorizer bars and drop them in the bucket to soak for a half hour. Place a bucket under the firebox and, using a putty knife, scrape off all the gunk. Use a wet/dry vacuum to remove the little bits. Rinse with a water hose. Replace the grates and scrape off anything that did not come off during the soak. For really stubborn bits, apply a mixture of baking soda and cleaning grade vinegar (45% acidity) and scrub. Rinse all surfaces and thoroughly dry with micro-fiber towels. Reassemble the grill. If it is gas, fire it up and let it heat for 15 minutes to burn off any cleaning residue. Your grill is now ready for your next barbecue! Happy summer grilling! •TCL• Vol. 1 • Issue No. 6 • 2021 | 29


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secret meatings a “meating” place for omnivores

Curried Chicken Pasties

Photo by Lisa Anderson

secret meatings

cu ied chicken pasties


very culture seems to have some form of hand pie. I remember, as a child, eating basic hamburger and potato pasties. I wanted something with more spice, though, and curried chicken was just the ticket. The pastry is hearty but melts in the mouth. Wrap these pies in aluminum foil and toss them on the grill at your next picnic.


Filling 1. In a steamer, cook the potatoes until soft. Set aside. 2. In a heavy-bottomed dry pan over medium heat, toast the sesame, cumin, and coriander seeds for 1-2 minutes, until fragrant. 3. Add the oil. Then, add the onion and garlic. Cook until the onion starts to soften.

For the pastry: 6 cups minus 1 Tbsp. all-purpose flour 2 tsp. salt 1 cup plus 1 Tbsp. cold butter substitute, cut into pieces 245 ml cold water 2 egg yolks, divided

4. Add the chicken. If necessary, add a little water to deglaze the pan. Add turmeric, allspice, salt, and pepper and cook for 2 minutes. Add the carrots and parsnip. Continue cooking until the chicken is fully cooked through and the carrots and parsnip have started to soften.

For the filling: 2 medium potatoes, peeled and diced 2 Tbsp. sesame seeds 1 ½ Tbsp. cumin seeds 1 Tbsp. coriander seeds 2 Tbsp. olive oil 1 small onion, diced 3 garlic cloves, minced 1 lb. boneless, skinless chicken thighs (about 4) 1 tsp. turmeric ½ tsp. allspice salt and pepper, to taste 2 medium carrots, diced 1 parsnip, diced 1 cup frozen peas

5. Remove from heat. Stir in the potatoes and peas.


4. Bake for 20 minutes. Reduce the oven temperature to 345 degrees Fahrenheit and bake for another 15 to 20 minutes. Remove from oven and cool on a rack.

Pastry 1. In a large mixing bowl, combine flour and salt. 2. Add butter. Using a pastry cutter, two forks, or your hands, mix until the flour resembles crumbs. 3. Mix 1 egg yolk with the water. Add just enough water mixture to just bring the dough together. It should still be a bit shaggy. Turn out onto a surface and knead, adding water mixture a little at a time, until the dough holds a ball shape. Do not overwork the dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. 32 |

Assembly 1. Preheat oven to 445 degrees Fahrenheit and line two baking sheets with parchment paper. 2. Remove the pastry from the refrigerator and cut into 8 even pieces. On a floured surface, roll into 6-inch rounds. Scoop about ⅓ cup filling into a pasty and seal the edges with a fork. Place on a baking tray. Repeat for the rest of the pasties. 3. Mix the remaining egg yolk with 1 Tbsp. of water. Brush the top of each pasty thoroughly with the egg yolk mixture, making sure to cover the sealed edge, as well.

TIPS 1. If you want to get a little fancy, you can fold over the edges to seal. I find using a fork works just fine, but you may want to dip your finger in a little water and trace the inside of the bottom edge before pressing down to seal. This will be helpful if the dough is a tad on the dry side. 2. These pasties freeze beautifully. Wrap them individually in aluminum foil or pop them in a large freezer bag. Reheat in an oven or toaster oven. (A microwave will make them soggy.) If you plan to reheat them on a grill, I recommend thawing them first.

Artwork by cat_arch_angel/


create a travel g charcuterie board Story by MARINA MARTELLI


charcuterie board is ideal for a picnic because it is comprised of food that is easy to eat, can go without refrigeration for a little while, and is fun to nibble. If you are planning some spring picnics, adding one of these fun-to-eat spreads will elevate your al fresco dining. Here are some ideas to create a pretty, portable charcuterie board.

Photo by kopachinsky/


dining. These are ideal for charcuteries because you can pack each item in its own container. A set of steel canisters with airtight lids is a great choice. These canisters add a rustic touch to any picnic setting and are perfect for storing meats, cheeses, fruits, and spreads. They will make an impressive display and go well with the rustic country feeling of a charcuterie. For an interesting variation, try sleek metal canisters in different colors.

A classic French charcuterie board includes cured meats, cheeses, and breads, but modern versions have expanded to include nuts, fruits, spreads, dips, and crackers. Chutneys, jams, and mustards are a welcome accompaniment to any charcuterie board. You can also create a seasonal or holiday-themed charcuterie board. Do not forget a beverage of choice. (Hint: wine and cheese go well together.)



Put everything together in a gorgeous picnic basket, and add some drama with a large, checkered picnic blanket. You can find baskets and blankets at most home goods stores, and you may even find a treasure at a garage sale or two.

Have you heard of jarcuteries? These cleverly named portable picnics are all the rage. You just use jars to create individual charcuterie samplers for each person. Most people use mason jars, which look appropriately rustic and adorable, but you could experiment with stoneware or other types of glassware.

USE SLICK STORAGE Upgrade your food storage game by using canisters and serving trays that add a stylish touch to your outdoor

Gorgeous melamine dinnerware has become a hot item for outdoor entertaining, and it is ideal for picnics. It is washable, unbreakable, and reusable. Cynthia Rowley is renowned for their colorful home decorating items and melamine dishware. You can find Cynthia Rowley items at most home goods stores.


ENJOY THE FEAST Creating the perfect travel charcuterie boards starts with the right ingredients. Add beautiful canisters, serving items, and dishware to create a stunning look, and pull it all together with the perfect picnic basket. Have fun creating your perfect charcuterie picnic! Vol. 1 • Issue No. 6 • 2021 | 33

secret meatings



f you have ever been to a potluck, Midwestern picnic, or family gathering, you have seen these sunny little appetizers peering up from a platter. Deviled eggs, stuffed eggs, or dressed eggs — pick a name that suits you — are a staple at any party, any time. If you are looking for a new spin on the classic recipe, here are some options to try. Start out with the basic boiling instructions and choose your own adventure — rather, ingredients.

BASIC BOILING DIRECTIONS 1. Place 12 eggs in a saucepan and cover with 1 to 2 inches of water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. 2. Remove from heat and leave covered for 14 minutes.

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3. Soak in cold water for a few minutes, then rinse and peel (keep eggs wet while peeling for best results).

BASIC PREPARATION DIRECTIONS 1. Gently dry eggs with a soft towel and slice in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. 2. With a fork or potato masher, mash the yolks into a fine crumbly mixture. Add ingredients according to the recipe. 3. Use a tablespoon to fill sliced egg whites with mixture. 4. Keep eggs refrigerated until ready to serve.

CLASSIC DEVILED EGGS Filling ½ cup mayonnaise 2 tsp. white vinegar 2 tsp. yellow mustard sea salt, to taste freshly ground black pepper, to taste paprika (sprinkle for garnish)

SMOKED BAGEL BITE STUFFED EGGS Filling ½ cup cream cheese ¼ cup mayonnaise 2 tsp. Dijon mustard 3 oz. smoked salmon, chopped 2 chives, sliced (for garnish) bagel chips (crumbled for garnish)

CHICKEN SALAD STUFFED EGGS Filling 1 cup shredded cooked chicken 1 celery stalk, chopped 1 carrot, chopped 2 Tbsp. mixed herbs, chopped ⅓ cup mayonnaise

BLUE-CHEESE WALNUT Filling ⅓ cup mayonnaise 3 Tbsp. crumbled blue cheese salt and pepper, to taste candied walnuts (for garnish)

Story by Staff Writer

Photos from

AVOCADO STUFFED EGGS Filling 1 ripe avocado ¼ cup mayonnaise 2 Tbsp. parsley, chopped 2 Tbsp. tarragon 2 Tbsp. chives 1 tsp. Dijon mustard parsley (for garnish)

TIP 1. Play around with ideas for garnishing your eggs — olives, jalapenos, finely shredded cheese, and colorful veggies are some tasty options worth trying.

Vol. 1 • Issue No. 6 • 2021 | 35

secret meatings


andwiches are a common element in picnics, but they do not have to be boring. Eschew the peanut butter and jelly on white bread for these delicious sandwiches. Enjoy!


3. To serve the sandwich, cut the croissants in half and place a leaf of lettuce on the bottom half. Top with the chicken salad mixture and place the other half of the croissant on top.

Chicken Salad Croi ts

Ham Salad S wich



3 cups shredded rotisserie chicken 2 stalks celery, chopped 1 cup firm red grapes, halved ½ cup mushrooms, sliced For the dressing ½ cup mayonnaise ¼ cup plain Greek yogurt 1 Tbsp. lemon juice 1 tsp. garlic salt ½ tsp. salt ¼ tsp. black pepper For the sandwich 6 large croissants green leaf lettuce


2 cups cooked ham, finely chopped ½ cup celery, finely diced 1 tsp. grated onion ⅓ cup mayonnaise 1 tsp. Dijon mustard salt and pepper, to taste 12 slices bread butter or extra mayonnaise

DIRECTIONS 1. In a medium-sized bowl, combine ham, celery, grated onion, mayonnaise, and mustard. Mix until well blended. Add mayo to moisten, if desired. Taste and add salt and pepper, as needed. 2. Arrange the bread slices, toasted or not, on the work surface.

1. Combine the chicken, celery, grapes, and almonds in a large bowl.

3. Lightly butter the bread slices or spread with extra mayonnaise, if desired.

2. In a separate bowl, whisk together the ingredients for the dressing until smooth. Pour the dressing into the bowl with the chicken and stir to coat.

4. Spread 6 slices of bread with even portions of ham salad mixture. 5. Top with the remaining 6 slices of bread. Slice diagonally and serve.

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California Club CHICKEN WRAP INGREDIENTS 8 slices bacon 2 cups shredded cooked chicken salt and pepper, to taste 1 mango, finely chopped 6 Tbsp. mayonnaise, divided 2 Tbsp. fresh lime juice 1 large avocado or 2 small 4 large whole wheat or spinach tortillas (10 inches) 2 cups shredded romaine 1 large tomato, diced


Club S wich INGREDIENTS 6 slices bread, toasted and buttered 4 Tbsp. mayonnaise 4 oz. sliced Turkey 4 oz. sliced ham 2 slices cheddar cheese 4 slices bacon, cooked 1 tomato, sliced ½ cup lettuce, washed and chopped

DIRECTIONS 1. Arrange 2 slices of bread on a cutting board. Spread each slice with mayonnaise.

1. Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel-lined plate and set aside.

2. Top each sandwich with turkey, tomato slices, and a slice of cheese.

2. Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 Tbsp. of the mayonnaise and the lime juice.

3. Spread mayonnaise on 2 more pieces of bread and place on top of cheese.

3. Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 Tbsp. of mayonnaise.

4. Top each sandwich with ham, bacon, and lettuce. Spread mayonnaise on final 2 pieces of bread and place on top. 5. Cut sandwiches into halves or quarters.


4. Lay a tortilla on a work surface and spread ¼ of the avocado mixture over the tortilla, leaving a 1-inch border. Layer ¼ of the lettuce down the center, followed by a ¼ of the tomato, 2 slices of the bacon, then ¼ of the chicken mixture. Fold in the 2 sides of the tortilla, then roll up like a burrito. 5. Repeat with the remaining tortillas and ingredients. 6. Cut each wrap in half before serving.

Vol. 1 • Issue No. 6 • 2021 | 37




Inner Peace Massage & Yoga A BAL ANCED LIFE IS A HE ALTHY LIFE



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Photos submitted by Ashley Rouse


shley Rouse took an unconventional passion and turned it into a thriving business, crafting smallbatch jams in unique flavors that have gained a national following. Her passion for food was sparked at a young age by her grandfather, a great cook who threw extravagant neighborhood parties. “My family and friends always had gatherings around food,” she remembers. Though she is originally from Chicago, it was during high school in Indiana that she developed a love for The Food Network, which was when she realized people actually made careers centered around food. “I thought, this sounds cool. Let’s do this!” Ashley recalls. Pursuing that dream, she moved to North Carolina to attend culinary school at Johnson & Wales, after which she began working as a chef. “I’ve always liked jams and preserves,” says Ashley. “I like the idea of preserving something like bourbon cherries in the summer to have later in a time of year when you wouldn’t be able to get them fresh.” After working her restaurant shifts, Ashley would go home and experiment with unexpected flavor combinations. She enjoyed making jams to give away as sweet gifts. She also created a food blog.

“I make a vinaigrette with my plum jam and put it over roasted charred Brussels sprouts. I’ve turned Brussels haters into Brussels lovers with that recipe!”

~ A s h l ey Ro u s e Vol. 1 • Issue No. 6 • 2021 | 41

At the time, she was living in a tiny apartment on Trade Street. “I told a friend, ‘I’m going to start a company and name it Trade St. Jam Co.,’” says Ashley. “That was in 2008, so I wrote down the name and eight years later, when my husband and I ended up in Brooklyn, I started my business.” After Trade St. Jam Co. launched in 2016, Ashley enjoyed being part of a local community with craft fairs and farmers markets, and found inspiration in neighborhood restaurants. “I love going out to eat, seeing funky, interesting flavor combos and then trying to turn that into a jam,” she says. Trade St. Jam Co. has the slogan: “Not your average jam.” That is a delicious understatement. Indeed, their creations are extraordinarily different from what you find on the typical grocery store shelf.

sugar. It’s like tasting fresh fruit when you eat our jam,” she notes. “We’re changing the way people think about fruit. People are very health conscious and care what goes into their bodies. Generations ago, that knowledge wasn’t there, but now it is.” Trade St. Jam Co. recently branched out. “We’ve developed a sweet potato biscuit mix, and in May we’re launching a raspberry hot sauce,” says Ashley. “We also sell a cherry chipotle mocktail elixir, which was a cool sustainable story, because we drain this juice from cherries we use and came up with this mix.” Trade St. Jam Co. products are now in a Whole Foods in Manhattan, but about 75 percent of the company’s business is online. “Most food brands focus on retail to grow, but we’re a gourmet jam. You can’t merchandise us


“We’re changing the way people think about fruit. ”

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next to a three dollar Smuckers,” notes Ashley. “I make a good product, but that’s just step one. Online you can tell your story and better market your product.” In 2020, business exploded for Trade St. Jam Co. “We spent years making the product as good as we can. The trend was already showing specialty food sales online were snowballing, and we wanted to grow our online platform, so COVID helped,” explains Ashley. “People weren’t going to the store, and when they were stuck at home, they wanted to cook, bake, and make cocktails.” Last year, Trade St. Jam Co. also received enthusiastic mention in national magazines such as Good Housekeeping, Food Network, People, Cosmopolitan, and more. “In the past, I would hire an intern to reach out to publications, but after last summer, magazines started coming out with articles about black-owned businesses,” says Ashley. “We

Photo by J’nae Antoinette

Strawberry Chipotle and Fig is the company’s best seller, but Plum and Rose has always been Ashley’s personal favorite. “It’s very floral and has kind of a romantic vibe,” she says. “I like to stir it into champagne, but it’s also really great in yogurt. I love it on anything.” Made by hand in very small batches, these “spoonable” vegan jams have a different texture than typical supermarket jam because Ashley uses no preservatives, pectin, thickeners, stabilizers, or extra sugar. Refrigeration will make the jams thicker, if customers prefer that consistency. “Most jams contain around 15 to 18 grams of sugar, but ours have just three to five grams. We use peak, ripe, seasoned fruit and don’t need to add a lot of

~ A s h l ey Ro u s e

Strawberry Chipotle and Fig Smoked Peach Plum and Rose Blueberry Lemon Basil Sour Cherry Ginger Blackberry Mulled Merlot

Photos submitted by Ashley Rouse

• • • • • •

already had the good product. We got so much press and were featured in a lot of great publications.” Ashley relies on a small team of seven people, mostly part-time, who work with Trade St. Jam Co. in various areas, including interns. They help build online content and work on the supply chain. Even when she’s not in the kitchen or running her business, Ashley is a creative soul, often working on doit-yourself projects and making something to display in her home. She also enjoys teaching jam classes to kids at underprivileged schools, and is exploring ways to use residual jams to feed the less fortunate. Jam is definitely Ashley’s thing, but it is impossible to pin her down to just one favorite food style. “I like everything,” she laughs. “I’m the foodie of all foodies.” “The world in general is more health conscious now,” says Ashley. “We used to eat a ton of canned vegetables, but now I can’t tell you the last time I’ve eaten out of a can,” says Ashley, who is all about fresh veggies now, especially when they are roasted. “I make a vinaigrette with my plum jam and put it over roasted charred Brussels sprouts,” she says. “I’ve turned Brussels haters into Brussels lovers with that recipe!”

Trade St. Jam Co. jams can certainly be used for a classic peanut butter and jelly or slathered on toast and biscuits, but do yourself a favor and do not stop there. Think of jam as an ingredient, and use it in craft cocktails, BBQ sauces, glazes for meat and seafood, in salad dressings, yogurt, overnight oats, on pizza, and more. “I love a good homemade flatbread pizza,” says Ashley. “If you put our Strawberry Chipotle and Fig jam on the base, top it with blue cheese and proscuitto, and bake it, it’s so good!” Ashley’s digital cookbook, which can be accessed via her company’s website, is the perfect way to discover more inventive ways to enjoy jams. Every recipe has jam as an ingredient. There are even recipes to make your own jam. Trade Street Jam Co. offers one-time purchases, subscriptions, and variety packages. Stored in a cool, dark place, unopened jam will last up to a year. Once you open the jar, keep it refrigerated and consume within two to three weeks…if you can make it last that long! •TCL•

WHERE TO FIND THEM Social Media: @tradestjamco Website:

Vol. 1 • Issue No. 6 • 2021 | 43

TAKING A GIRL’S VOICE IS THE SAME AS TAKING HER POWER A compelling, lyrical memoir that will rip your heart open and then stitch it together again, page by page.


piping hot trendy, pin-worthy, & rising stars

Watermelon Aqua Fresca • Photo by denira82/

INGREDIENTS 6 cups ripe watermelon, seeded and chopped 1 ½ limes, juiced ¾ cup water 4 sprigs fresh spearmint lime wedges (for garnish)

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2. Pour juice through a cheese cloth or fine mesh sieve into a pitcher. 3. Slightly muddle spearmint leaves and add the sprigs to the juice. 4. Cool in the refrigerator for 30 minutes. Serve over ice and garnish with lime wedge.

TIP 1. Add agave nectar or powdered sugar to taste for extra sweetness.

Greyhound Cocktail source The Kitchen Magpie • Spicy Grapefruit Sidecar source •

1. Combine watermelon, lime juice, and water in a blender. Blend until smooth.

Photos from

Watermelо Aqua Fresca



hether you are looking for a cool summer drink for the kids or a cocktail for you, we have you covered. These drinks are definitely refreshing and easy to make.

Blueberry Mojito Mocktail source Neighborhood Food Blog


Compiled by Lisa Anderson

try ese

Watermelon Aqua Fresca source Iowa Girl Eats

piping hot

Bluebe y Mojito Mocktail



Simple Syrup 1. Combine blueberries, sugar, and water in a small saucepan. Bring ingredients to a boil.

For the simple syrup 1 cup blueberries 1 cup sugar 1 cup water

2. Reduce heat to low and simmer for 15 minutes or until sugar is dissolved. Allow to cool completely before making the drink. Strain.

For the drink 3 Tbsp. blueberry simple syrup 8 to 10 mint leaves ½ lime, juiced 4 to 6 Tbsp. lemon lime sparkling water ice (for glass) 1 mint sprig (for garnish) 1 lime wedge (for garnish)

Drink 1. Place simple syrup and mint leaves at the bottom of a cocktail or iced tea glass. Muddle the mint and syrup together. Include the whole blueberry if desired. Add lime juice, sparkling water, and ice. Stir. 2. Garnish with mint sprig and lime wedge. Serve immediately.

TIP 1. Replace regular sugar for Swerve granulated sugar for a lower glycemic drink.

Vol. 1 • Issue No. 6 • 2021 | 47

piping hot

Spicy Grapefruit Sidecar

Greyhound Cocktail



grapefruit wedge (for rimming) 2 tsp. granulated sugar 2 tsp. chili powder ice (for cocktail shaker) 2 oz. cognac 2 oz. grapefruit juice 1 oz. Cointreau grapefruit slice (for garnish)

DIRECTIONS 1. On a plate, combine sugar and chili powder until well mixed. Use grapefruit wedge to rim glass. Dip rim into sugar mixture. Turn glass to evenly coat the rim. 2. Add ice to cocktail shaker. Pour in cognac, grapefruit juice, and Cointreau. Shake until chilled. 3. Strain into rimmed glass. Garnish with grapefruit slice. Serve immediately.

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2 oz. vodka or gin 4 oz. grapefruit juice 1 tsp. simple syrup or maple syrup, optional ice (for cocktail shaker) rosemary sprig (for garnish)

DIRECTIONS 1. Pour vodka, grapefruit juice, and simple syrup over ice in a cocktail shaker. Shake until chilled. 2. Pour into cocktail glass. Garnish with rosemary sprig. Serve immediately.



ere in Florida, citrus is more of a winter fruit, but for whatever reason, everyone across the country associates it with the taste of summer. Me included! This delicious Angel Pie is an oldie but a goodie. It is a fantastic way to perfect your meringue skills, if you are up for the challenge. You will not be disappointed by lemon custard dancing across your tongue. Top with some fresh blackberries for a real flavor treat!

Recipe inspired by Lynn Kandler and Betty Crocker

Photo by Lisa Anderson

INGREDIENTS For the meringue crust 1 cup sugar 4 egg whites ¼ tsp. cream of tartar For the filling 4 egg yolks ½ cup sugar 4 Tbsp. fresh lemon juice 2 Tbsp. grated lemon rind (zest) 2 cups whipping cream blackberries or other berries (for garnish)

DIRECTIONS Meringue Crust 1. Preheat oven to 275 degrees Fahrenheit. Line a 9-inch round layer pan with parchment paper. 2. Beat egg whites until they hold a point.

3. Gradually beat in sugar and cream of tartar. Beat until very stiff and glossy. 4. Spread evenly into prepared layer pan to form a shell. Bake at 275 degrees Fahrenheit for 40 minutes. 5. Cool completely. Filling 1. Beat egg yolks in a bowl until thick and lemon colored. 2. Gradually beat in sugar. 3. Blend in lemon juice and zest. 4. Using a double boiler, cook over the hot water for 5 to 8 minutes or until thick, stirring constantly. Remove from heat and allow to completely cool. Set aside. 5. Whip the cream until stiff. Spread half of the whipped cream evenly over prepared shell. 6. Pour the cooled lemon custard into shell. Top with remaining whipped cream. 7. Chill for a minimum of 12 hours. Chilling for 24 hours is preferred. 8. Top with blackberries or other berries before serving. Store in the refrigerator. Vol. 1 • Issue No. 6 • 2021 | 49

piping hot

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Baking pans Pizza cutter Paper plates Napkins Tablecloth Glass bowls for toppings Side salad or bread sticks (optional)

Compiled by Staff Writer

Photos from

he likes onions, mushrooms, and peppers. He likes sausage, pepperoni, and ham. When it comes to pizza, everyone seems to have a different preference. (Anchovies, anyone?) That is why pizza bars are a great idea for hosting guests with diverse tastebuds. The following are some ways to make everyone happy by offering self-service pies.

INGREDIENTS • After you have cleared a counter or designated a table for your food and utensils, the first step to setting up a pizza bar is deciding on the crust. Make your own or buy pre-made crusts from your grocery store. Be sure you have at least half a pie for each

guest, depending on how much they love pizza. You can even get creative and use fresh bagels or English muffins from your local bakery for a personal pizza experience. Just remember to include a bowl of warm tomato sauce for guests to spread on their pizza base. Give guests a feast for the senses by making the setup pleasing to the eyes and the tastebuds; aesthetics are extremely important to the appetite. Use glass bowls to show off the colors of red peppers, green peppers, tomatoes, various cheeses, and other toppings. Experiment with interesting toppings, such as tofu, pineapple, macaroni and cheese, caramelized onions, and crab. Ask guests in advance how adventurous they would like to be and which toppings they would be willing to try. Be sweet—offer dessert pizza options, such as caramel or chocolate sauce, baked apple slices and cinnamon, and even colored sprinkles and small bits of candy. Be prepared for a pizza party like none other. Guests will be thrilled to have pizzas their way. •TCL• Vol. 1 • Issue No. 6 • 2021 |



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*Not all programs or carriers are available in all states. Underwriting guidelines apply.


Find Ways to Protect your Family with Inexpensive Life Insurance


Chad Taylor • Licensed Florida Sales Agent •

Now Available Because Everyone Has A Story. Ocala, FL


A NICOLE tivational CHIQUITIns tructor, Mo

, Fitness Competitor Health Coach thor, & NPC Speaker, Au

PERRON ner PATRICE Re staurant Ow

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PT cian SEAN HAM Female Physi First Licensed ntist in Ocala Grandson of Black De st Fir & a in Florid , Issue No.

Volume 01

21 01 • JUNE 20


Articles from The Chews Letter, Bring On Summer, Vol. 1, Issue No. 6, June 2021