Personal Chef Magazine - Fall 2018

PERSONAL CHEF MAGAZINE FALL 2018 $19.95

Fight Dementia with Your Fork

Does Organic Food Affect Brain Function?

A Stylish Day of Food Photography The Many Benefits of Sesame Oil P R O V I D E D

B Y

MEMBER RECIPES • Country Dewberry Cobbler • Fall Salad • Mushroom Keba • Orange Glazed Duck • Pumpkin Cinnamon Streusel Mini Loaves • Zucca Croccante al Forno • and more!

About the USPCA

INSIDE THIS ISSUE

Membership Milestones ....................................................4 Changing the World One Person at a Time.......................6 A Stylish Day of Food Photography ..................................8 Fires in Durango ................................................................10 A Personal Chef as a Tomato Seed....................................12 USPCA Health Insurance Exchange 2019 .........................13 The Legal Side of Stock Photography ..............................13 The Many Benefits of Sesame Oil ....................................14 A Lifetime of Community Involvement ............................16 Succeed with Social Media ................................................19 Top 10 Social Media Schedulers.........................................20 Fight Dementia with Your Fork.........................................22 Does Organic Food Affect Brain Function?.......................25 Loaves of Love....................................................................27 Member Recipes.................................................................28

With the introduction of the Personal Chef Service in 1991 came the responsibility to create a solid, workable foundation on which this new industry would be positioned. The USPCA was aware that as founders, their duty included establishing guidelines and standards for Personal Chef services to follow.

With this in mind, the United States Personal Chef Association enabled this new career field to flourish while maintaining and regulating the manner in which Personal Chefs conducted their service.

Thanks to these efforts many years ago, clients from North America and beyond can have confidence that service standards are in place and that all USPCA Personal Chefs adhere to these standards including a professional code of ethics.

Today USPCA is by far the largest and most well established association for these working professionals. The USPCA continues to set the standards and create guidelines as this industry grows.

Media exposure, National recognition, increased sales and ongoing education which keep the USPCA on the cutting edge are just a few of the benefits realized by the Personal Chef.

For more information, visit www.USPCA.com

PERSONAL CHEF

FALL 2018

Personal Chef Magazine is the official publication of the Personal Chef Industry. This publication is made possible by the United States Personal Chef Association.

The purpose of this publication is to bring Personal Chefs the most useful and timely information and ideas from experts, working professionals, and industry leaders.

Personal Chef Magazine welcomes any articles, manuscripts, tips, hints, photographs, recipes and ideas from our readers. We appreciate all submissions. Please include name, address and phone number. Send your contributions to: United States Personal Chef Association PC Editor PO Box 56 Gotha, FL 34734 or info@uspca.com

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Production Director: Editing, Layout & Design: Advertising:

Larry Lynch Dan Chancellor Robert Lynch

Personal Chef is published by: United States Personal Chef Association Copyright Š 2018 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.

FROM THE PRESIDENT’S DESK A few weeks ago I received a promotion from Entrepreneur Magazine to apply to be recognized as one of their top companies.

It brought back memories from my preUSPCA days when I decided to apply to have the National Registry Food Manager Exam company (I won’t bore you with the corporate name) recognized as part of the Inc 5000.

The application was lengthy and required a healthy dose of financial data, all of which had to be verified. We made the list (albeit at a ranking around 3,000 out of 5,000) in both 2008 and 2009.

I say that not to brag but because it reminded me that as small businesses, there are many things we can do to make our businesses stand out. When I went for the Inc recognition, it’s not like people started knocking down our doors to do business with us. In fact about the only calls I received were from people looking to buy the company who were not really all that serious about buying since they didn’t even know what we do.

I did it both to prove something to our then business partners and also to our competitors. As a small company competing against a behemoth like the National Restaurant Association (who eventually DID buy the company), I wanted to make a statement that we were legitimate as well. Frankly doing that cost me a chunk of marketing dollars those years but no one objected.

But the point to all of that is there are so many intentional and unintentional ways you can build the image of your company and your own image as well.

And your own image IS important since you’re part of the dining experience in someone’s home.

ASSOCIATION

To this day I still talk with members about their brand and many still think their website speaks to their business.

It is so much more than that.

This issue features an article on one of my favorite members from the L.A. area, Terry Madigan. Terry has always amazed me with his energy and enthusiasm. If anything gets him down, I certainly have never seen it.

But Terry also lives his passion for a special organization with generational roots in his family: The Tournament of Roses Parade. What’s interesting is Terry doesn’t do it for his business. In fact he has to work his business around Tournament activities. But while he doesn’t do it for the business, there are positive unintended consequences benefiting him and his Personal Chef business.

LARRY LYNCH President, USPCA

“THERE ARE SO MANY INTENTIONAL AND UNINTENTIONAL WAYS YOU CAN BUILD THE IMAGE OF YOUR COMPANY AND YOUR OWN IMAGE.”

How do you engage in your community?

How do you give what precious time you have to make a difference and, in doing so, help the community and bring unexpected value to you and to your personal chef business?

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MEMBERSHIP MILESTONES NEW CERTIFIED CHEFS Shelley Holdsworth, North Potomac, MD Marianne Cozzolino, Carolina Beach, NC

PERSONAL CHEF CERTIFICATION RENEWALS

Constance Breeden, Baltimore, MD Pamela Croft, Del Mar, CA Neil F Wilson, Hyattsville, MD

20 YEARS

Alan Brown, Missoula, MT Marianne Hobstetter CPC, Columbus, OH Sylvia Saliunas, Falls Church, VA Constance Breeden, Baltimore, MD

15 YEARS

Amy Churchill, Alpharetta, GA Lisa Cifelli, Burlington, NJ Leslie Kriebel, Telford, PA Joan Reed, Deerfield, IL Lisel Tackabery, Beaverton, OR Mark Tafoya CPC, New York, NY

10 YEARS

Luleta Brown, King City, ON Maggie Dearborn CPC, Tucson, AZ Rhiannon Fenstermaker, Epping, NH Deborah Fernande, Providence, RI Jennifer Gatis, Barrie, ON Linda Gauvry, Mechanicsburg, PA Mack Julien, Schertz, TX Gloria Luzzatto, New Tripoli, PA Marcus Moore, Brandon, FL Gary Mularski, Houston, TX Annette Seiler, Steamboat Springs, CO

5 YEARS

Michael, Crewz, Belle Chasse, LA Debra Freilicher, Orchard Park, NY Kelsey Griffith, Morrison, CO Lauren Iuliucci Pufahl, Cold Spring Harbor, NY Nia Kiel, San Juan Capistrano, CA Sarah Lang, Lakeville, MN Kevin Marshall, Leesburg, FL James Medley, Matteson, IL Suzana Pinkerton, Santa Ana, CA Bianca Russano, Saint George, DE Carey Stegall, Destin, FL Elena Tedeschi, Brooklyn, NY Sheldon Walker, West Allis, WI Jennifer Wu, Newton, MA

3 YEARS

Libby Barrett, Boca Raton, FL Stephanie Bell, Katy, TX Tim Bender, Northglenn, CO Denise Bonds, Cibolo, TX

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Lea Bowen, Alpharetta, GA Patty Bulger, Seattle, WA Catherine Caro, Mililani, HI Chance Carstensen, Portland, OR Ze’ Carter, Leesburg, FL Brenda Collier, Oviedo, FL Dianna D’Amico, Holtsville, NY Markeicha Dulaney, Boynton Beach, FL Michele Dunn, Georgetown, KY Mary Beth Eipperle, La Vista, NE Todd Ellersick, Seattle, WA Michelle Elson-Roza, Omaha, NE Emily Frizell, Sterling, VA Bobby Greene, Seattle, WA Katy Klinnert, Ellison, Franklin, WI Norbert Klotz, Providence, RI Tammy Levy, Chesapeake, VA Matthew Lewis, Decatur, GA Grace Lieberman, Brooklyn, NY Mitch Maier, Prairie du Sac, WI Shelby Minnick, Bellevue, WA Arielle Nugent, San Jose, CA Julie Peterson, Norwalk, CA Glory Sasser, Glorieta, NM Thomas Scangarello, Naples, FL Mashav Shelef, San Francisco, CA Jim Spurlin, Denver, CO Eliette Stall, Valley Village, CA Jessica Tabakin, Seattle, WA Jennifer Tacvorian, Dana Point, CA Carina Tan, Sudbury, MA Melissa Toth, Charlotte, NC Linda Wittig, Hummelstown, PA Heather Zaida, Carlsbad, CA

NEW MEMBERS from 3-1-18 to 8-31-18

Alison Adair, Seattle, WA Djeff, Alverseau, Orlando, FL Latisha Alvidrez, Clermont, FL Darlene Ames, Alpine, CA Doreen Armitage, Binghamton, NY Jamie Askin, New York, NY Andrew Atkinson, Montrose, CO Morgan Avery, Dover, NH Susan Beedon, Wyoming, MI Angela Belli, Kirkland, WA Sabine Bradshaw, Bainbridge Island, WA Natalie Brigmond, Gainesville, GA Andrea Bromley, Boulder, CO Nancy Kay Brooks, Kirkland, WA Cathy Brown, Apopka, FL Royce Brown, Seattle, WA Cynthia Burgunder, San Diego, CA Cara Buzzi, Harrisville, RI Thomas Capeletti, Kissimmee, FL JoAnne Card, Seattle, WA Eleanor Cave, Branford, CT Jeffrey Cave, Branford, CT Trina Cobbler, Wheaton, MD Mike Coder, Cedar Rapids, IA Rafael Colon, Chandler, AZ Cristina Cortes, Miami, FL Allen Davis, Fort Washington, MD Dana Demers, Corpus Christi, TX Renu Dhar, Broomfield, CO Michael Diem, Mercer Island, WA Sara Dreibelbis, Brooklyn, NY Gregory Evans, Somerset, NJ

William Fidler, Bonita Springs, FL S. Courtney Frasch, Denver, CO Johanna Gelb, San Carlos, CA Peggy Gilbey McMackin, Philadelphia, PA Antonio Gutierrez, San Diego, CA Eunice Herrera, Escondido, CA Elliott Hollinger, Peachtree Corners, GA Adekemi Ikutiminu, Sterling, VA Helena Iturralde, Miami, FL Judayza Johnson, Columbus, OH Brianna Johnson, Lake Oswego, OR Yanaa Johnson, Atlanta, GA Jeanne Kelley, San Marino, CA James Kensinger, Sarasota, FL Sandra King, Apex, NC Matthew Koleos, New York, NY Alexandra Lampert, Atlanta, GA LaToya Larkin, Houston, TX Olesia Lew, Ridgewood, NY Jesse Librot, Kissimmee, FL Jorge Lizarraga, Mesa, AZ David Mark, Tampa, FL Michael Martin, Austin, TX Chanda Martin, Seattle, WA Patrick Mason, Alexandria, VA Mark McBride, Katy, TX Thomas McNair, Charlotte, NC Dustin Mentzer, Kapaa, HI Kayla Millender, Cleveland, OH Gabriel Montgomery, University Place, WA Carla O’Donnell

Katarina O’Shaughnessy, Phoenix, AZ Kenneth Parks, McDonough, GA Tammy Peacy, Kenosha, WI Joanne Petersen, Frederick, MD Ruben Piña, Seattle, WA Jacqueline Price, Mercer Island, WA Laura Santelmann, Oklahoma City, OK Catherine Schadenbauer, El Segundo, CA Laura Scheck, Brooklyn, NY Andrea Scott, Norwood, MA Katherine Senecal, Superior, CO Joshua Shader, Deerfield Beach, FL Misha Sheppard, Denver, CO Ariana Sherlock, Newcastle, WA Paul Smith, Sarasota, FL Lani Sopman, Toronto, ON Gerry Stephens, Chattanooga, TN Jessica Stone, San Antonio, TX Greg Strahm, Hobe Sound, FL Roxanne Sweeney, Petaluma, CA Mary Thompson, Las Vegas, NV Octavia Thompson, Kingsland, GA Maria Tobei, Martinsburg, WV Christopher Torncello, Albany, NY Jaime Torres Strasburg, VA Mykayla Vieira, Holbrook, MA Dana Watt, Orr’s Island, ME Barbara Weiner, Centennial, CO Scott Williams, Frisco, TX William Young, Washington, DC Colleen Zahn, Clarendon Hills, IL

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CHANGING THE WORLD ONE PERSON AT A TIME After a trip to Kenya in 2012 to serve at a children’s home, our family came back to the U.S. knowing we had to respond to the challenges we saw in the community we served.

There was such important work being done by amazing people working day in and day out under very difficult conditions, yet they didn’t give up or give in.

CHEF STORY

situations. We have trained people from 63 communities on health and hygiene and distributed 4,705 life-saving water filters impacting over 117,625 people. It started with JUST ONE community and through the generous support and consistent giving of others we have been able to say YES to other areas reaching even more people with the gift of life and hope.

Our sustainability project focuses on creating income -generating resources for the leaders we partner with and some of those projects center around agriculture, education, dairy cows (we learned this morning a new calf was born, yay!), chicken coops, and a bakery. is important to us to learn “WE BELIEVE THAT JUST Itwhat is needed, how things ONE PERSON CAN MAKE work where our partners live, A DIFFERENCE, AND and what their vision is so we THAT JUST ONE PERSON can work within their capacity and ability to move these IS WORTH MAKING A projects forward.

They were u n d e r resourced to provide for the precious kids in their care and daily struggled without access to safe, clean water and dealt with the ripple effect that DIFFERENCE FOR.” water-borne disease causes. Knowing that Our latest bakery was created clean water, education, medical care, food security, and a safe place to grow up was key in seeing the out of a need for daily bread for the children at the Rescue stories of sickness and disease change into ones full of hope Center, feeding over 200 children at the school, and an and empowerment, we founded a nonprofit called Just One opportunity to generate income as they sell it to the surrounding community. We raised funds for a kitchen, commercial mixers Africa. for making the dough, wood burning rocket stoves for cooking We believe that JUST ONE person can make a difference, the daily meals, and a wood burning oven for baking bread and that JUST ONE person is worth making a difference (this thing is legit and amazing how they are able to regulate for. Just One Africa has grown in many ways over the years. the temperature and produce such consistent results!). The We have expanded to other parts of Kenya working closely baker comes daily and makes rolls, different size loaves of with incredible local leaders who care for children that bread, cookies, and cakes. This Kitchen and Bakery Project has have been orphaned, abandoned, or rescued from horrific created jobs, reduced the amount of funds they used to buy bread from other places and also created consistent income from the baked goods that is able to help cover school fees and supplies for the children in the rescue program. Win! Win! AMY CHURCHILL member since 2003

We also partner with local women’s artisan groups that make recycled paper beads that they turn into beautiful necklaces. We purchase them up front at a price they set empowering them to provide for their families in ways that are important to them. We then create products from the beads with the help of middle and high school students through school clubs called “I am One.” All of the proceeds from 6 | Personal Chef Magazine

the products are then put back into our Sustainability and Clean Water Programs! One bracelet or necklace provides a job for a mom and 200,000 gallons of safe, clean water. It is amazing what JUST ONE purchase can do! Learn more here: shop.justoneafrica.org I have been a Personal Chef since 2003 and a member of the Atlanta Chapter! I am still cooking for regular meal service clients, teaching cooking classes, and occasional dinner parties but find time to head to Kenya three times a year. During the summer we take a team trip and introduce others to the beauty of

Kenya! I stay for an extra two weeks for a total of one month doing follow-up in the communities we serve, facilitating more water filter distributions, spending time with the kids at the rescue center, and building relationships with our partners. I am thankful for the opportunity to learn more about the world we live in, ways to create change that really matters, and empower others bringing dignity and hope.

If you want to learn more about Just One Africa, check out www.justoneafrica.org or find us on social media @justoneafrica.

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A STYLISH DAY OF FOOD PHOTOGRAPHY When you prepare a gorgeous dish and want to share it with the world on social media or capture an image of it that does your dish justice, you need certain skills.

CHAPTER

Who better to learn from than the fantastic team from SF Studio Smith - Owner and Food Stylist Julie Smith and Photographer Jesus Aguilar.

DAWN BUCHHOLZ member since 2007

On July 22, a group of Personal Chefs from our Bay Area Chapter of the United States Personal Chef Association attended an all day workshop in San Francisco at the home of one of our members. Our gracious hostess, Mashav Shelef opened her home for the event. The environment was ideal for the day’s activities as there was plenty of room and great natural light throughout the space.

Each chef developed a theme for their photo and brought the food and a variety of props to use for the shoot. The members f o r m e d groups of two or three to work together on one another’s

“JESUS TOLD US THAT HE HAD TAKEN UPWARDS OF 700 SHOTS IN THE EFFORT SO WE REALIZED HOW FORTUNATE WE ARE TO HAVE DIGITAL TECHNOLOGY!”

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project.

We arrived at 9 a.m. and claimed our work stations.

Soon Julie and Jesus arrived and the day started with self introductions by the two professionals who inquired as to our individual goals for the day. Many chefs were interested in learning how to use their own food photography for marketing their businesses.

Julie prepared three demonstrations: Cheese Board, Pizza, and Taco Platter.

Each demo utilized different tools and techniques to obtain the desired result. We learned about composition: arrangement, varying the height, and adding a pop of color for interest, and how to create an appetizing image that appeared moist and fresh while using food that wasn’t necessarily cooked.

Julie shared the use of tools to “toast”, melt, and “grill” food for the desired effect as well as painting to color cold cooked meat.

As each of the demonstrations were created and styled, Jesus taught us all about lighting and camera angle to take the

beautifully displayed items to the next level. We were able to look at the styled food from his angle to understand the optimal view and watched him check the shot from his computer. He would then adjust the lighting through the

use of color cards that absorbed or reflected the light and Julie would move the food, adding or taking away items. The two of them were a great team knowing instinctively what needed to be done to get just the right image.

We were hands on with our own projects during the day while both Julie and Jesus guided and advised each chef so that we came away with some really great photos! At the end of the day, we gathered to view the collection of our photos and “oohed” and “ahhhed” at the stunning results.

Jesus told us that he had taken upwards of 700 shots in the effort so we realized how fortunate we are to have digital technology! It takes many attempts and edits to arrive at the one special money shot.

The big takeaway I got from this informative and inspiring day was that beautiful food images don’t just happen.

If you’re going to photograph your delicious food, it probably won’t happen on a day that you’re producing many items for a client or onsite during a catering gig. If you need shots from an event, try to squeeze in some time before the guests arrive (really difficult).

The best way to get great shots is to rely on your creative eye and use professional tips and techniques. Then dedicate time, select a location with great lighting, and use some interesting props. Try it! You’ll wind up with some creative food photos that look good enough to eat!

Chapter President: Elizabeth Bourget Chapter Vice President and Web Master: Joni Sare Chapter Secretary: Dawn Buchholz Chapter Photographer: Claude Garborino Food Stylist: Julie Smith of SF Studio Smith Workshop Hostess: Mashav Shelef Members: Marissa Tsangaropoulos and Andrea Boje Sprague

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FIRES IN DURANGO CHEF STORY

June was totally devastating here in Durango. We lost 80,000 acres to the “416 Fire.” I lost all my clients booked for June because of smoke as well as evacuations. We live near the airport and were seeing the tankers flying over going to the fire every hour. Went to the airport (ours is very small) and met with the general manager bearing a huge mound of cookies.

He took me to the tanker base area and introduced me to the smoke jumpers, pilots, ground crew and the tanker crew. They were eating sandwiches. Not much in their kitchen area. These guys have an incredibly important job! They needed hearty meals.

So, for most of the month of June I went down to the airport and fed these wonderful, selfless people. My husband Blair and I also hosted dinner at our house for the smoke jumper crew.

MARGIE LEIST member since 2011

I cannot tell you how rewarding and humbling this experience was for me as well as my husband. Even the checkout lady at the grocery store handed me a 20-dollar bill and said she wanted to help me with costs. I cried! Since then we’ve become friends.

The health food store gave me a huge donation of food as well. The crews wrote thank you letters to me and the gal at the grocery store as well as the owner of the health food store. It was signed by all of them!! We are so thankful for our firefighting crews and for our wonderful, supportive community.

ADVENTURES IN HEALTHY COOKING CHEF STORY

SUSAN YTTERBERG member since 2014

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I have been invited to be a guest Chef by Florida Hospital to present in the Trina Hidalgo Demonstration Kitchen for the, “Adventures in Healthy Cooking” Program.

The series is tailored for today’s busy families and my Chef demonstrations include techniques, tips and tastings. Classes are offered to patients who are part of the Dining with Diabetes program and are also open to the public. My demonstration involves writing several recipes and demonstrating them to the audience.

One of our long-time USPCA members and trusted culinary mentors, Deb Cantrell, is hosting a two-day culinary business workshop called Sharpen on January 10-11, 2019, in Fort Worth, TX. This workshop is designed for food entrepreneurs who already have an established clientele and business basics in place, but want to refine their current business and give it an edge so they can grow their business and start earning the consistent revenue they deserve.

In this interactive workshop, you and Chef Deb will: • • • •

Re-establish business foundations needed for growth Refine your business model and products/services Develop strategies to stand out against your competition Fill in any “holes” in your business that are keeping you from getting more clients and revenue

This workshop is limited to 50 people since it’s more one-on-one and hands on. Tickets are on sale now. www.chefdeb.com/sharpen-2019

Chef LaToya Larkin volunteering at the Houston Food Bank with students at Spring High School. They were able to participate in providing meals for the Kids Cafe.

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A PERSONAL CHEF AS A TOMATO SEED CHEF STORY

Success is happiness. I’m joyful skipping down this path I sort of hashed out one day, in the depths of my own despair, looking for a career that would expand my soul and enlighten my spirit. I always knew I wanted to work with food - see it, feel it, taste it, smell it, love on it, and share it.

I wanted to be “It”.

HALEY POLLOCK member since 2017

“TO PLANT A COMPLETELY SILENT, DRIED UP SPECK INTO A PILE OF ROTTEN EARTH AND HAVE IT GROW INTO A LIVING BEING IS MIND-BLOWING.”

The cycle of a seed always amazed me.

To plant a completely silent, dried up, and “dead” speck, into a pile of rotten earth and have it grow into a living being that shares its love with other beings is mindblowing. We don’t normally experience this cycle in humans, although every now and again a kindred spirit emerges from nothing and totally changes the game.

Can you imagine how simple it would be living the life of a seed? Unless you were a tomato seed, planted in sand, I suppose life would not be that easy.

But trees emerge in-between stone and moss happily grows on just about anything.

How could humans ever possess this level of adaptability?

Adaptability, openmindedness, flexibility, and kindness will get you anywhere in this world. The problem with that - if you don’t know where you want to go, you’ll

surely arrive somewhere, but maybe not your right place. Someone else’s right place, but not YOUR place.

Each job I worked from age 16-24, I always found myself eventually feeling stuck. Stuck in the mundane tasks I was given day in and day out. Listening to my boss tell me what I was going to do, AKA what they wanted me to do. My Mom thought I had a serious problem with keeping jobs. I just saw it as outgrowing the dirt.

My success has not been a linear process.

Let me rephrase that – success is not a linear process. There’s a lot involved - a lot of falls, countless more climbs, and big leaps of faith to get going. To reach a level of satisfaction that is so near and dear to your heart, you can’t help but feel inspired and build momentum.

In between the highs and lows the most important thing is to listen. Sit down and listen to yourself: your thoughts, feelings, and desires. Pay attention to things that put a twinkle in your eye. It all means something – call it a story, call it coincidence, call it whatever you’d like, there’s only one you and you are special in a million and one ways. Linger in your own space, keep the good parts, and throw out the parts no longer serving you. Focus on the small things before you go ahead and try to tackle the big things.

DO WORK THAT INSPIRES YOU or at least work in the realm of your interests.

No tomato plant has ever produced fruit without first smiling at the worms as it grew through the dirt, up towards the light; emerging into a garden full of other vibrant plants.

We all end up somewhere, but not all can survive alone in the desert.

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USPCA HEALTH INSURANCE EXCHANGE 2019 The world of Health Insurance is constantly changing and USPCA realizes this is one of the most important issues to our members.

This is why we are proud to present many more options this year for USPCA members through our partner AHIX this year including: Term Medical Plans (TMP’s) formally called short term medical These are Non-ACA plans, they are much more affordable (50% less in most cases) and provide a full PPO option (5 times the amount of DR’s and hospitals than any ACA plan). These plans do NOT cover pre-existing conditions unless required by the state. Plans are now available and renewable for a much longer period of time (state mandates apply).

These plans are available for the self employed and for those who have employees as well.

Employers do NOT have to pay any portion of the premium unless they choose to do so.

TMP’s also come with an accident and critical illness rider which pays off your deductible and any out of pocket expense if you were to be injured or have a critical illness like heart, cancer, stroke, or are hospitalized.

Group Medical Plans These plans are available for any group that has at least 5 enrolled employees that can include the owner. These plans are guaranteed acceptance and cover all pre-existing conditions. Group plans have many options PPO, HMO, etc but do require a minimum of 50-75% participation of all full time

employees. Employers are required to pay at least half of the employees premiums but not dependents.

ACA Plans For those people not eligible for one of the above because of major medical conditions we still have the guaranteed option of an ACA plan for members. This is a good option for those with serious medical conditions IE: Cancer, heart, or stroke issues in the past or if you earn under $48,000 a year as a single you could be eligible for a subsidy.

Association Health Plans (AHP’s) This is new legislation that allows true, same industry trade groups like us to band their members together and get a “group plan” for all no matter what size employer the member is. There is an underwriting process for the Association itself and we have gone through this process with our Broker and unfortunately at the time we do not feel it’s a good fit for our members for several reasons. We will keep working and looking at any and all possibilities for our members in the future.

Whether you are looking for coverage for just yourself, your family, or employees the USPCA Health Insurance Exchange has everything you need or could ever get on your own.

USPCA

TODD PAGE AHIX Senior VP of Sales and Marketing

“NON-ACA PLANS ARE MUCH MORE AFFORDABLE (50% LESS IN MOST CASES) AND PROVIDE A FULL PPO OPTION.”

Open enrollment begins on Oct 15th, 2018.

Please visit USPCAHealth.com or call 866673-3094

THE LEGAL SIDE OF STOCK PHOTOGRAPHY Do you use stock photos on your website and promotional materials? Do you share articles in your blog postings?

Good photography is critical to the image of a Personal Chef website and social media tools. And, of course, a core element of blogging is sharing content found elsewhere.

How many times have you opened an article online and found that little “share” button sending it to Twitter, Facebook, etc?

Well, be careful of those stock images.

Getty Images is currently and aggressively looking for licensed photos that have been re-purposed and is threatening legal action until paid. Most recently another association simply shared a link to a magazine article in their blog post and were contacted by Getty shortly thereafter and presented with a bill for nearly $900. And they never actually published the photo. They simply shared a link to an article that had a (paid!) Getty photo in it.

Can you do something to reduce your risk since you still want good photos and still share content with your clients and potential clients?

BUSINESS

Absolutely, you can!

Of course, if you’re using stock photos, pay for them and create your own library. That’s the easiest thing to do. And you can always take your own wonderful photos of some of your culinary creations.

But sharing content becomes a bit trickier.

You should always make sure that you are sharing from a source that expresses they are sharing via a Creative Commons (or similar) license. Most other major publications will be copyrighted material and thus, the image shouldn’t be shared. If you aren’t sure on an image, you can always do a reverse image search using Google (drag and drop to images.google.com) and see where it comes up.

LARRY LYNCH USPCA President

Keep sharing but be smart when you do! www.USPCA.com | 13

THE MANY BENEFI FOOD

LATOYA LARKIN member since 2018

SKIN, HAIR, HEART, BONES, TEETH, MENTAL HEALTH, CIRCULATION, METABOLISM, INFLAMMATION: SESAME OIL DOES IT ALL

Sesame oil, known for the distinctly warm, nutty, flavor it adds to food for cooking and consumption is highly underrated for the enriched fatty acids, vitamin E, and minerals (Magnesium, Zinc, Copper, Iron, and Calcium) which are exceptionally beneficial to the body and health.

Sesame oil contains sesamol which is a highly powerful antioxidant to help the body neutralize and remove free radicals from the bloodstream which helps prohibit the oxidation of other molecules in the body.

Sesamin, the most prominent lignan compound found in sesame oil catered as a nutritional supplement that confers antioxidant and anti-inflammatory effects or being a natural fat burner. This lignan contains high levels of mono-saturated and poly-saturated fatty acid known to be low in bad saturated fats and reduce LDL and total cholesterol.

Moreover, Sesamin is a reputed fatty acid metabolism modifier, which turns on the enzymatic process that helps the liver, kidney, and fat cells burn more fatty acids for fuel and lower blood pressure.

SKIN HEALTH

Due to its high viscosity, sesame oil penetrates down from tissues to bone marrow while attracting and bonding to the oil soluble toxins which are removable with hot water. The antibacterial and antifungal properties of sesame oil clear scalp infection and dandruff; as well as controlling eruptions and neutralizing toxins on skin. The removal of toxins nourishes the skin from within to 14 | Personal Chef Magazine

repair damaged skin cells which result in a healthy glow, tightened facial skin, reduced pores, and turns dry skin into soft, supple, smooth skin.

Sesame oil is rich in zinc which can increase collagen production, skin elasticity and smoothness, helping reduce the appearance of age spots and wrinkles and assist with eliminating skin conditions such as acne, rosacea, and eczema.

The oil also delays the aging process, thus shaving years off of appearance and making individuals look younger than their actual age. Moreover, sesame oil is used as a natural sunscreen because it creates a protective layer on the skin.

HAIR HEALTH

Sesame oil controls dryness in scalps and improves blood circulation promotes hair growth which contributes to shiny, strong hair due to the penetrative detox properties. It can help with premature graying and darken hair color and eliminate hair loss.

Due to the anti-bacterial effects of sesame oil, it eliminates the pathogens that can attack scalp or hair.

DIABETES AND HEART HEALTH

Sesame oil contains a range of polyunsaturated fatty acids, including sesamol and sesamin which can keep the cardiovascular system balanced and keeps cholesterol levels low and reduce atherosclerosis to protect from heart attacks and strokes when added to a person’s diet. This oil has been shown to prevent diabetes and improve plasma glucose levels in diabetic individuals.

ITS OF SESAME OIL BONE GROWTH

Copper, zinc, and calcium found in sesame oil contain three minerals vital to bone growth in the body.

By maintaining an appropriate level of sesame oil in the daily diet, the level of bone growth and development can be increased as well as healing or the regeneration of bones as well. Sesame oil can help avoid osteoporosis and various other age-related weaknesses of bones as aging occurs.

MENTAL HEALTH

Packed with relatively high quantities of the amino acid “tyrosine,” sesame oil directly connects to serotonin production.

The serotonin in the brain and the effect produced by vitamins, thiamin, and tryptophan help reduce pain, boost mood by flooding the body with enzymes and hormones which can, in turn, make a person feel happy, assists with relaxation, and increases deep sleep. Sesame oil has been known to help with people suffering from anxiety and depression due to the positive boost in hormones and enzymes. Two stress relieving minerals magnesium and calcium promote positivity in individuals.

ORAL HEALTH

Another use of sesame oil involves oil pulling which calls for an individual swishing sesame oil around in a person’s mouth and then expectorating the remaining amount thus leaving a coating to protect and prevent. Highly endorsed by dental professionals the oil pulling process directly links to whiter teeth, lower levels of dental plaque, and oral hygiene protection because of

the powerful anti-bacterial effects against certain streptococcus mutants that potentially cause severe illnesses.

PREVENT CANCER

Directly linked to being an anticancer organic compound and proven to reduce the development of cancer, phytate (phytic acid & phytosterols) are a component of sesame oil. Another cancer preventing benefit of sesame oil, the calcium content, assists with the prevention of colon cancer.

Moreover, with exceptionally high levels of magnesium present in sesame oil, an established link to lowered chances of colorectal cancer has been identified.

CIRCULATION METABOLISM

INFLAMMATION

Another benefit of copper is that it is a natural anti-inflammatory agent and can help to reduce the inflammation and discomfort of various conditions such as gout and arthritis. Copper reduces the swelling of joints and strengthens the bones and blood vessels, helping to keep the body frame strong and sturdy for many years, without that painful flare-ups and inflammation.

AND

Sesame oil is also highly recommended for those suffering from anemic conditions and weakness because of significant levels of iron, copper, and zinc, which allows the body to function at optimal levels. Copper, another component of this life-giving oil, is required for the production of red blood cells. Therefore, high level of copper ensures that the body is sure to get the right amount of blood flowing to the organs and tissues maintaining a healthier and more high-energy.

www.USPCA.com | 15

A LIFETIME OF COMMUNITY INVOLVEMENT CHEF STORY

Whether you’re a college football fan or not, it’s hard to miss the pageantry of the Tournament of Roses Parade and the excitement it brings every New Year’s Day. But who knew that one of USPCA’s leaders from Southern California has been involved with the Tournament of Roses since he was 14 years old?

LARRY LYNCH USPCA President

“HIS EXPANDED CONNECTION WITH THE BROADER COMMUNITY HAS EXPANDED HIS PERSONAL NETWORK AND THAT HAS MADE A DIFFERENCE IN HIS BUSINESS.”

At that early age Terry Madigan followed his brother into helping with one of the six community floats that comprise the parade, even to the point of driving the float before finishing high school and going on to college.

As he finished school and was returning home Terry knew he wanted to do something to continue to give back to the community and remembered how much he enjoyed his work with the parade so he took his involvement to the next level and became part of the central Tournament of Roses organization.

It has lead to fulfillment beyond his dreams.

In his “day” job, Terry is owner of Pa s a d e n a - b a s e d Just No Thyme Personal Chef Service.

He’s been president of USPCA’s SoCal chapter and was chair of the 2014 USPCA Annual Conference in

16 | Personal Chef Magazine

Long Beach, CA. But while there have been tangential benefits to his Personal Chef business, it was not and is still not the reason Terry gets involved.

Where his involvement has helped him is in the life-skills he has honed over his nearly 40 years with the organization.

He has learned how to apply leadership skills to motivate volunteers, motivating them as a team to get a job done. And it has worked as he continues to connect and engage with people he met and has worked with starting 35 and more years ago.

It’s this continuous learning environment that keeps Terry engaged and his love for the organization fresh.

As he describes his team, they are “consummate amateurs” consisting of doctors, attorneys, accountants and, yes….a Personal Chef!

Terry readily points out that the value of involvement is personal and has never been to purposefully grow his personal chef business. However what he has discovered is his expanded connection with the broader community which has expanded his personal network and THAT has made a difference in his business.

And much of that happened with the skills he has honed in speaking, presenting and networking. Recognizing that there is no real class you can take to improve soft skills, community involvement becomes the best school you can find. And that growth has helped him immensely grow his business.

But clearly coming into this with the idea that it is a one-way “grow my business” networking opportunity will never work.

In fact, Terry has made a conscious effort NOT to solicit business in his

official roles with the Tournament. So what is a new chef to do to get involved in the community?

Terry suggests first and foremost…find your passion. And if it is still cooking related remember there are plenty of food-related community activities where you can share your time and talent. Most important, once you find it, make the commitment and make it long term!

You’ll find it a wonderful experience outside of work (a real need when you work for yourself) where you have a chance to engage wonderful friends, wind down from the day-to-day, and feed your soul.

Oh, and how is Terry’s long-term commitment to the Tournament doing?

He is currently a volunteer vice president but he will provide leadership for the 137th Rose Parade® and the 112th Rose Bowl Game® on January 1, 2026 as president of the Tournament of Roses.

www.USPCA.com | 17

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ExpertVOICE.com 18 | Personal Chef Magazine

77% of U.S. small businesses use YouTube is the most popular 77% of U.S. small businesses use social social media to facilitate key business social media channel among three media for key business functions: functions including sales, marketing generations. and customer service, according • 59% of businesses report that to data aggregated by SCORE, the Percentage of each age range facilitating customer service nation’s largest network of volunteer, who use YouTube: through social media makes it expert business mentors. easier to get issues resolved.

• 44% of businesses report that 94% of 18 to 24 year olds Social media usage has grown 58% social media helps to generate 83% of 25 to 29 year olds among U.S. adults in the last 12 years, brand awareness.

80% of 30 to 49 year olds and is significantly impacting how • 41% of businesses depend on 56% of 50+ year olds entrepreneurs conduct business, as social media to drive revenue. well as how current and potential customers behave. 69% of U.S. adults Download an infographic from currently use at least one social media Facebook is the second most popular SCORE for more information on site, a figure that has steadily increased social media channel, with 68% of how social media helps small business over the past decade.

U.S. adults using the social media owners to find customers and generate channels. sales: http://bit.ly/2Ot8mOO Percentage of U.S. adults who use at least one social media site: Percentage of each age range For more information about starting who use Facebook: or operating a small business, visit SCORE at www.score.org. Follow 2018: 69% @SCOREMentors on Facebook, 2014: 62% 80% of 18 to 49 year olds Instagram and Twitter for the latest 2010: 46% 55% of 50+ year olds small business news and updates.

2006: 11%

www.USPCA.com | 19

TOP 10 SOCIAL MEDIA SCHEDULERS MARKETING

The world of social media is becoming more and more necessary along with becoming more and more overwhelming for the already busy small business owner. One of the many ways to assist in making sure you are getting coverage on the platforms you and your business exists is to use a social media scheduler.

Before going into the platform details, you will want to review some items.

ROB LYNCH USPCA Vice President

“WHILE THESE ARE SCHEDULER PROGRAMS YOU ARE STILL IN CHARGE OF CREATING THE CONTENT THAT WILL RESIDE WITHIN THE PLATFORMS.”

These are: 1. be sure you understand who you and your brand are 2. have written personas of your perfect client 3. be sure to have a deep understanding of your capabilities.

Note, while these are scheduler programs, you are still in charge of creating the content that will reside within the platforms, so take a few dedicated hours once every week or every other week and set up daily posts to verify you are staying in front of your current and potential audiences.

First, please do not be scared by any of the price point below. They range from free for individuals who are starting out with small production of content through agencies who are producing content for multiple businesses. The Personal Chef industry is fortunate and awesome because you get to create how large or small you want your business to be.

I recommend starting this endeavor into social media with fresh open eyes and lots of research.

Research into: 1. how do you like to publish content (written, pictures, audio, or video)?

2. what platforms fit your preferred communication method?

3. what platforms are used most often in your region?

4. what platforms do your ‘perfect’ client uses most frequently?

Once you have this data, be sure to do at more research learning how the platforms you plan to produce content on and possibly advertise on work. This will help you to think like your potential customer.

Understanding and empathizing with how they are consuming content.

Now comes the fun part, the social schedulers! Make sure you choose the platform that best fits your needs as a small business owner. Almost all of these platforms have the option to demo prior to getting into any form of relationship.

Demo and understand the workflows before committing.

1.

BUFFER

2.

LATER

www.buffer.com The use of mobile apps and website integration are critical to many, Buffer is a great option for your social scheduling and analyzing needs. Prices range from Free to $399/month, depending on your needs and use.

www.later.com With Instagram being one of the current largest social platforms with sustained attention, Later has created a platform to stay in compliance to assist with your publishing needs. Prices range from Free to $49/ Month

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3.

HOOTSUITE

7.

ZOHO

www.hootsuite.com One of the oldest schedulers on the market today.

Hootsuite has a large following of users. With a free 30 day trial period plus a Free plan going up to plans at $599/Month + depending on needs.

www.zoho.com As a full CRM platform, ZoHo can be modified to fit your needs as small business. The social platform starts at $8.33 - $125/Month.

4.

SPROUT SOCIAL

8.

SOCIAL PILOT

www.sproutsocial.com From analytics to listening to your audience, Sprout Social may be the solution for you. All plans contain a 30 day free trial after the trial the plans range from $99 - $249/Month.

www.socialpilot.com Analytics and consistency are important. Starting with a 14-day free trial, the prices start at $8.33 and go to $66.66/Month

5.

SOCIALFLOW

9.

SOCIALOOMPH

www.socialflow.com A platform working to assist in an ever growing field of digital marketing. Pricing and demos available upon request.

www.socialoomph.com A platform I am less familiar with but another option on the market. Free 7-day trial. With free to $17.97/ Month options.

6.

SOCI

10.

TWEETDECK

www.meetsoci.com This platform has an algorithm to assist with establishing what content will be more engaging with your audience versus other. Could not locate the pricing schedule for this platform but demos are available.

www.tweetdeck.com Strictly for those in the Twittersphere.

Please remember that the above platforms exist as an assistance to the content you will want to create on a regular basis.

Foremost, remember that Rome was not built in a day. This work is a part of a long tail in accessing attention from your potential clients. Do not get discouraged if you do not see results right away. The most important part is that you continue to be consistent in your content: produce, represent your authentic self, and document your Personal Chef business and process.

There is a need and demand for your business somewhere. Put in the work and the dots will connect. If you have any questions on this process, feel free to reach out to me at: rlynch@uspca.com. www.USPCA.com | 21

FIGHT DEMENTIA WITH YOUR FORK The MIND diet can drastically lower your risk for Alzheimer’s disease, among other conditions. Here’s what the lead researcher suggests regarding MIND and foods thought to be “good for you.”

Plant-based cooking forms the basis of the diet, with seafood as the main animal protein. Other meats, preferably chicken or turkey, are used sparingly to flavor dishes, and dairy takes a back seat to olive oil.

Raw nuts are encouraged, along with whole grains and beans. Consumption of sweets, pastries and fried foods is discouraged. Check out the MIND Diet info-graphic below:

A Mediterranean-inspired diet was recently proven to dramatically lower the risk of dementia in older adults.

But just because it originated in Italy doesn’t mean you should stock up on frozen pizza and lasagna. Instead, the MIND diet focuses on plenty of vegetables, whole grains, beans and olive oil. It even recommends a small glass of red wine daily. The meals are also linked to a healthier heart and longer life, coupled with a reduced risk of diabetes and high blood pressure.

IMPROVED COGNITIVE FUNCTION

MIND stands for Mediterranean-DASH Intervention for Neurodegenerative Delay. The DASH component is for Dietary Approaches to Stop Hypertension. Based on the eating style found along the sunny coast, the healthy regimen is crossed with a similar diet plan originally conceived to lower hypertension.

The MIND research was conducted among nearly 6,000 older Americans whose average age was 68. Those who most closely followed the MIND diet benefited at the highest level, but even participants who followed it marginally experienced an 18 percent reduction in cognitive impairment.

22 | Personal Chef Magazine

“Eating a healthy plant-based diet is associated with better cognitive function and around 30 percent to 35 percent lower risk of cognitive impairment during aging,” said lead author Claire McEvoy, of the University of California, San Francisco School of Medicine. She noted that “the findings are relevant to the general public” because the study took place with a nationally representative population of older adults.

DAIRY, EGGS AND GRAINS FIGHT DEMENTIA

WHAT ABOUT WINE?

It seems confusing that wine is actually recommended The MIND diet puts cheese and butter in the “unhealthy” on the MIND diet, when alcohol is generally associated category. But what about milk? McEvoy says that it with negative effects on cognition. It’s important to should be low-fat to avoid increasing your saturated point out that the 5 ounces advised is a very small glass, fat intake. “Dairy is certainly linked to better bone and McEvoy adds an additional caveat. health, so just be cognizant “Unfortunately, people perk up of the higher over the inclusion of wine, but calories don’t realize how low the benefits MIND STANDS FOR and higher are,” she said. “With every drink EDITERRANEAN-DASH saturated fat,” over that very low level, you are she noted. increasing the risk of cognitive NTERVENTION FOR decline and dementia, as well as EURODEGENERATIVE Eggs are heart disease and breast cancer.” another item ELAY that a lot of SEAFOOD AND us eat. Is it OMEGA-3 FATTY ACIDS better to only How many servings of fish do consume the white? And are there brain health benefits we really need to eat to stave off Alzheimer’s? Again, we can get from eggs? McEvoy busts the only-eat- McEvoy follows the research with her reply. She said the-white myth by highlighting the lutein, vitamin E that studies have shown a benefit with as little as one and choline, which are only contained in the yolk. All serving of fish or seafood per week. Not enough of these are good for your brain. She said that more research has been done to verify that the more fish research needs to be done around all of the nutrients servings eaten, the greater the benefit to the brain. in eggs, but that most are contained in the yolk, not the Therefore, McEvoy simply recommends at least one white. serving of fish per week.

M I N D

The MIND diet includes whole grains, and recommends a hearty dose of three servings a day. But aren’t grains bad for us? Dr. McEvoy responded that wheat is not the culprit it has been made out to be.

“If you look at the data, the studies that have been conducted, the Mediterranean and the DASH diets have a ton of evidence of the highest caliber studies, the randomized trials, where inflammation is actually decreased on those diets,” McEvoy said. “As a society, we do make changes to the grain sources with genetic modification and more limited varieties of grains, and that is unfortunate. Whether that has impact on some individuals I think is an open question, but the data shows that whole grains have so many health benefits for so many chronic conditions.”

www.USPCA.com | 23

The more fish you eat, the greater your intake of omega-3 fatty acids. With the popularity of fish oil supplements, isn’t that a good thing for brain health?

McEvoy said that the research doesn’t tell a consistent story.

MIND DIET TRIAL: PHASE 3

Currently, 300 older adults aged 55 to 84 are involved in a trial to test the MIND diet’s effect on cognitive function measured by a battery of 13 tests. A control group of 300 will take the same tests and eat as they normally would. At the end of the three-year study, MRI imaging will measure atrophy in the hippocampus.

“From the clinical trials that have looked at omega-3 fatty acids in supplements, there are very few that have shown positive findings with slowing cognitive decline,” McEvoy said. “However, we do know that DHA (docosahexaenoic acid) is one “PERHAPS THE of the most important fats in the MOST IMPORTANT brain. Studies of neurodevelopment show that DHA is really essential FACTOR IN for the brain. And its chemical ALZHEIMER’S structure allows for a lot more RESEARCH IS plasticity of the brain so that there THAT THERE is better neurotransmission. So why don’t we see a clearer association IS STRONG when we look at omega-3 fatty acid EVIDENCE THAT levels in the diet or blood in relation WHAT IS GOOD to cognition? My view is that we just FOR YOUR BRAIN haven’t figured out what is going on yet.”

IS GOOD FOR

YOUR

Many species of fish and seafood show high levels of toxins such as mercury. Does the presence of the toxins diminish the beneficial effects of eating fish? McEvoy did a study a few years ago that measured fish intake in people who had agreed to donate their brains to science upon death.

After examining more than 200 brains, McEvoy failed to find a link between higher seafood consumption and unhealthy brains. However, those who reported eating at least one seafood meal a week showed lower evidence of disease in their brain than those who didn’t include seafood.

HEALTHY BEHAVIORS INHIBIT MANY CHRONIC DISEASES

Perhaps the most important factor in Alzheimer’s research is that there is strong evidence that what is good for your brain is good for your body. Study after study, according to McEvoy, shows that the crucial formula of a healthy diet, exercise, enough sleep, low stress and positive social interactions gives a kick in the pants to many chronic diseases, not just dementia. “All the chronic diseases – diabetes, stroke, hypertension, heart disease, dementia – you attack them all,” she said.

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Hemoglobin, cholesterol levels and blood pressure are monitored at each of five visits over the three years. Participants will also be checked for brain-derived neurotrophic factor (BDNF), which has established links to exercise and is associated with reduced brain atrophy. __________________________

Sources • “The MIND diet: 10 foods that fight Alzheimer’s (and 5 to avoid),”CBS News.

• “Anti-dementia diet revealed: Ten foods you should eat and five to avoid,” Express UK. BODY.” • “Mediterranean style diet may prevent dementia,” CNN. • “Talking food and brain health with Dr. Martha Clare Morris, lead researcher of the MIND diet study,” Brain Work Kitchen.

• “The DASH Diet Eating Plan,” Marla Heller.

• “MIND diet associated with reduced incidence of Alzheimer’s disease,” US National Library of Medicine National Institutes of Health.

• “Brain foods: the effects of nutrients on brain function,” National Center for Biotechnology Information, U.S. National Library of Medicine.

• “NUTRIENT LEVELS IN ORGANIC VS. CONVENTIONAL FOODS,” Naturopathic Doctor News & Review.

• “The Toxins That Threaten Our Brains,” The Atlantic.

• “The dirty dozen and clean 15 of produce,” PBS. • “Meet the MIND Diet,” 2016 Houston & Southeast Texas Chapter - Alzheimer’s Association.

Article posting provided by Society of Certified Senior Advisors www.csa.us

DOES ORGANIC FOOD AFFECT BRAIN FUNCTION We’ve all heard about the benefits of organic farming.

Numerous studies show that not using industrial pesticides and herbicides results in positive outcomes for the farmers involved, as well as pollinators, birds, fish, surrounding vegetation and the soil itself. But organic food comes at a price. Can organic food offer a benefit to our brain, as well?

Pesticides and other harmful chemicals often used in conventional farming have a harmful impact on developing brains, both in the womb and those of children. Chemicals get sprayed onto growing food, often repeatedly, before it goes to market. The plant takes in some of the chemicals.

You may buy a conventionally grown apple that looks perfectly healthy, but those toxins from when it was growing are present in the apple. When you eat the apple, you consume the toxins.

Some foods absorb more of the chemicals than others.

Buying organic produce ensures that you won’t eat any of the estimated 45 pesticides used in the United States.

Many researchers have suggested that organic foods provide better nutrition through higher vitamin and mineral content.

A meta-analysis by Dr. Charles Benbrook and colleagues analyzed 100 peer-reviewed studies. His research concluded that organically grown vegetables and fruits are higher in nutrients than their conventional counterparts. Organic plant foods were especially rich in antioxidants, vitamin C, nitrates and certain polyphenols. They also contained modestly higher amounts of protein.

While the evidence seems clear that young brains benefit from reduced exposure to pesticides in food, the studies haven’t been done for effects on cognition in older adults.

What is clear is that it can’t hurt to eat organic produce. For seniors on a budget, here’s a list of the “dirty dozen,” the 12 foods that typically absorb the most pesticide because of how they’re farmed. If you can only afford to buy some organic fruits and vegetables, choose the ones on this list: • • • • • • • • • • • •

Celery Peaches Strawberries Apples Domestic blueberries Nectarines Sweet bell peppers Spinach, kale and collard greens Cherries Potatoes Imported grapes Lettuce

As a final note, remember to always wash your produce, even items with a rind you won’t eat, such as melons. When you cut the rind, the knife slices through the part you’re going to eat, transferring anything on the outside to the inside.

www.USPCA.com | 25

26 | Personal Chef Magazine

LOAVES OF LOVE The holiday season is the time of year that typically personifies the good in people.

Everyone seems to be just a bit friendlier and willing to help family, friends and even strangers around Thanksgiving, Christmas and the New Year.

People show their generosity in many ways.

Some like to donate food to a local food pantry.

Others volunteer their time and voices to sing Christmas carols at hospitals or assisted living facilities. Still others give new or gently used coats to a clothing drive. My form of giving is done all year long. I tap into my love of cooking and bake many sweet treats for family, friends and acquaintances.

It seems that baking from scratch is not as popular a pastime as it used to be. Whole aisles of the grocery store are filled with mixes for cakes, cookies and muffins that only require water and maybe an egg or two. A few aisles over in the bakery section, the tables are stocked with brightly frosted cupcakes, chocolatey brownies and sugary sprinkle coated donuts.

I like to show the many people in my life that I care and appreciate them by gifting them some

of my homemade baked goods. It may be a gift of a lemon poppy loaf for my friend when our dogs get together for a romp in the yard.

Other times my husband delivers peanut butter chocolate chip cookies to his favorite barbers.

Every few months I ship a box loaded cranberry nut granola bars to my son and his college cycling team. I frequent the grocery store about 5 times a week when I shop for my personal chef clients.

My favorite checkout woman receives blueberry muffins to enjoy on her coffee break.

One of my tried and true recipes for gifting around the Thanksgiving holiday is Pumpkin Cinnamon Streusel Mini Loaves. The batch makes 5 mini loaves with 2 to 3 servings each.

Spiced with a generous amount of cinnamon as well as ground cloves, allspice and nutmeg, the moist bread is the perfect accompaniment to a cup of coffee or tea. The buttery streusel topping makes the treat extra special.

Like many baked goods, they freeze beautifully.

Cool the loaves completely then wrap tightly in plastic wrap. Store in large resealable bags in the freezer for up to 3 months. Bake a batch or two so there will always be a few loaves in the freezer to gift to the special people in your life.

PUMPKIN CINNAMON STREUSEL MINI LOAVES Amy Casey Sparta, NJ

DIRECTIONS

FOOD

AMY CASEY member since 2009

Amy Casey, of Sparta, is a food columnist for the New Jersey Herald, personal chef, and recipe developer. See more of her recipes on her website www. amycaseycooks.com.

Follow her on Facebook at www. facebook.com/amycaseycooks and on Twitter and Instagram at amycaseycooks.

Email questions to amy@amycaseycooks.com.

1. Preheat oven to 350 degrees. Grease 5 (5inch by 3-inch) mini loaf pans and line the INGREDIENTS bottom with parchment paper. Set aside.

For the mini loaves: 2.

In a large bowl, whisk together the 3 ¼ 3 ¼ cups flour cups flour, baking soda, baking powder, 2 teaspoons baking soda salt, 2 teaspoons of cinnamon, ground ½ teaspoon baking powder cloves, allspice, and nutmeg.

1 teaspoon salt 3.

In a medium sized bowl, combine the 2 teaspoons cinnamon sugar, eggs, pumpkin, oil and applesauce. ¼ teaspoon ground cloves Add the pumpkin mixture to the flour ¼ teaspoon allspice mixture and stir to combine. Divide the ¼ teaspoon nutmeg batter evenly among the prepared pans.

2 ¾ cups sugar 4. In a small bowl, combine the melted 4 large eggs, beaten butter, brown sugar, ¾ cup flour, ½ 2 cups canned pumpkin teaspoon cinnamon and pinch of salt.

1 cup canola oil Evenly sprinkle the streusel topping over 1/3 cup applesauce each mini loaf and lightly press down.

5.

For the cinnamon streusel topping: Bake for 30 – 35 minutes or until a wooden skewer inserted in the center 4 tablespoons butter, melted comes out clean. Let cool for 15 minutes ¼ cup brown sugar, packed in the pans. Gently run a thin knife around ¾ cup flour the edges of the pan and then unmold. ½ teaspoon cinnamon Cool on a baking rack.

Pinch of salt 6. When the loaves are completely cool, wrap tightly in plastic wrap and store in a large resealable bag. Store at room temperature for up to 3 days or store in the freezer for up to 3 months. www.USPCA.com | 27

RECIPES

ORANGE GLAZED DUCK

Elizabeth Fritzler, DIY Paleo, Denver, CO This was originally included in my self-published e-book, Paleo Holiday Recipes.

INGREDIENTS

1 whole duck (about 3 lb.)

Juice of 2 oranges (about 1 cup) 2 Tbsp. honey 2 tsp. sea salt Several sprigs of fresh rosemary 2 parsnips 3 carrots 3 celery stalks

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DIRECTIONS

1. Preheat oven to 350°.

2. Dice vegetables and place in a roasting pan with rack.

3. Simmer orange juice, honey, salt and 2 sprigs of rosemary in a small saucepan for 15 minutes, then remove from heat.

4. Rinse and dry duck thoroughly, then place breast-up on rack in roasting pan.

5. Score the skin over the breast and legs to help some of the fat escape while roasting (this will also help crisp the skin).

6. Brush half of the orange glaze over duck, reserving the other half for later.

7. Truss duck legs together and cover the pan with foil.

8. Roast for 2-2 ½ hours, brushing more glaze over the duck and stirring the vegetables every 30 minutes.

9. Duck is done when internal temperature reaches 135° for medium-rare or 170° for well-done.

MUSHROOM KEBAB Aakruti Mahendra

Mushroom Kebab are my favorite way to enjoy this meaty fungi. Going back in history, India has always been predominantly vegetarian. This implies kebab were never invented here! Genghis Khan (a Mongolian ruler) army, that invaded India, bought in the kebab tradition.

This recipe is my Meatless, Vegan version of a popular ‘melt in your mouth’ Indian kebab called, “Shami Kebab” (or minced meat kebab). Cleaned, trimmed, briefly boiled small button mushrooms are mixed together with cooked “Chana dal” (or Split Chickpeas), Onions, Potatoes and few other ingredients and made into patties/ cutlets which are shallow fried. There are many versions of Mushroom kebab available and there is no right or wrong recipe. And this is what I like about my passion for cooking! serves about 22 kebabs

INGREDIENTS

DIRECTIONS

200 grams (7 oz.) small white button mushrooms 1/2 cup Chana dal or split chickpeas 1/2 cup Red Onion chopped 1 1/2 tsp Ginger garlic paste (fresh ginger and garlic can also be used) 1 medium sized Potato boiled and mashed 1 Jalapeño pepper deseeded and chopped or (2 green chili chopped) 1/2 - 1 tsp Red chili powder adjust it according to taste 1 tsp Garam masala 1 tsp Coriander powder 2 tbsp Cilantro chopped 1 1/2 tsp Ginger paste Bread crumbs to coat the patties before frying Salt to taste Oil for frying

1. Soak the split chickpeas in water for at least 1 hour prior to making the kebab.

2. In the meantime, prep other ingredients. Wash mushrooms.

Keep them whole and just trim the stalks (cutting only the tip of the stems).

3. Boil 4 cups of water with 1 tsp salt and lemon juice. Add the trimmed mushrooms. Boil for 2 minutes. Drain and refresh with cold water. Wipe on a paper towel.

4. Slice them and keep aside.

5. Chop onions and jalapeños. Boil and mash potato. Keep them aside.

6. In a sauce pan, heat 1 tsp cooking oil and add onions. Sauté until it turns pink and translucent. Next add ginger garlic paste. Sauté for a minute, until the raw aroma disappears.

7. Now add the soaked, strained split chickpeas and sauté for a minute.

8. Add sufficient water, enough to cover the split chickpeas.

Cook on a medium flame until all the water evaporates. At this point, check if the dal is cooked by pressing it between fingers. If it breaks easily it is cooked.

9. Remove from heat and let it cool. Once cooled, add the cooked spilt chickpeas and sliced mushrooms to a food processor. Dry grind.

10. Empty the mushroom- split chickpeas mixture to a medium mixing bowl. Add the mashed potato, cilantro, jalapeños (or green chili), red chili powder, ginger, garam masala, coriander powder and salt and mix.

11. You will obtain a dough like mixture. Heat oil in a frying pan. In a plate, take enough bread crumbs, to coat the patties.

12. Divide this dough into 20 -22 medium balls. Flattened them and coat with bread crumbs.

13. Shallow fry the patties in batches until golden brown and crunchy on both sides.

14. Remove and drain excess oil on an absorbent paper towel before serving.

15. Your Mushroom kebab are ready! Enjoy with a chutney/ ketchup/ salsa side

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ZUCCA CROCCANTE AL FORNO

Angela Belli, BELLANGELA Italian Cuisine, Kirkland, WA This is a recipe from my hometown of Sezze in Italy.

Crunchy roasted squash - 4 servings

INGREDIENTS

Butternut squash 500gr.-20oz.

Flour 80gr.-0,17lb.

Salt as needed Cayenne to taste EVOO (extra virgin olive oil) as needed

RICOTTA POMEGRANATE SPREAD WITH FRIED CHORIZO CHIPS Allan Badovinac, Washington, DC

INGREDIENTS

1 - 32oz container of whole milk ricotta 1 fresh pomegranate, seeds removed and set aside (or a container of pomegranate seeds) 1 teaspoon of finely diced thyme 1/2 teaspoon of kosher salt 1/2 teaspoon of fresh ground pepper 1/2 cup of toasted pine nuts 1 container of strawberry balsamic vinegar gglaze (I use Blaze Fruity) 1-2 logs of dried spicy chorizo (medium sliced, not to thick or to thin)

DIRECTIONS

1. Drain the Ricotta in a colander for 15 minutes 2. Spread the Ricotta over a beautiful platter or better yet a nice wood medium cheese board 3. The Ricotta needs to look rustic 4. Sprinkle the finely chopped thyme over the Ricotta 5. Sprinkle the Pine Nuts over the Ricotta 6. Sprinkle the Pomegranate Seeds over the Ricotta 7. Drizzle the Glaze in a beautiful design over the entire plate in an artistic fashion Fried Chorizo Chips 1. Slice Chorizo into medium pieces.

2. Using a deep pan or Dutch oven that can be used on the oven, place the chorizo in the pan and let it crisp in its own fat. Do this in batches not to overcrowd.

3. Once the chorizo starts to crisp, remove with a spider strainer and place on paper towels. As the chips start to fry and cool down they will become crispy.

4. Serve in a bowl or in a bunch on the board next to the spread 30 | Personal Chef Magazine

DIRECTIONS

1. Julienne cut the squash using a mandolin. We need thin and narrow strips.

2. Place the cut squash into a colander, add salt and mix, put a weight on top and let it lose water for a whole night.

3. Preheat the oven to 200°C – 400°F. 4. Squeeze the squash by hand or with the help of a cotton cloth.

5. In a bowl mix the squash, flour, salt and cayenne. The mixture needs to be sticky.

6. Grease with olive oil the ovenproof dish and place the mixture in a thin layer.

7. Drizzle with EVOO on top.

8. Bake for 30 minutes approximately or until crunchy and roasted.

FALL SALAD

Jo Ann Bruscella, Jo Ann’s Cooking, Atlanta, GA What could taste and smell more like autumn than an apple?

There are so many varieties, tastes and textures to chose from.

To oven dry, I chose a medium, crisp apple with a tart flavor and low moisture to top over seasonal greens. This is how I did it.

Serves 6 INGREDIENTS

ORZO WITH PEPPERS & SUN-DRIED TOMATOES

Barbara Moul, CPC, Simply Delectable, Baldwinsville, NY This is a recipe that is really delicious any time of year, but for some reason, my family only makes it during the holidays.

Serves 6-8

INGREDIENTS

2 red bell peppers 1 yellow bell pepper 1 Tablespoon + 1 teaspoon salt 1 pound orzo pasta 6 tablespoons olive oil 1 onion, minced 3 Tablespoons garlic, minced 1 1/2 cups sun dried tomatoes in oil, coarsely chopped 1 1/3 cups chicken broth 1 teaspoon black pepper 1 cup chopped fresh basil 1 cup freshly grated Parmesan cheese

DIRECTIONS

1. Roast peppers and dice. Set aside.

2. Cook orzo with 1 tablespoon salt. Drain.

3. Heat skillet over high heat 1 minute. Add oil and onion, reduce to low and stir until soft.

4. Increase to medium and add garlic. Cook until light brown - do not burn.

5. Add tomatoes & cook for a few seconds.

6. Stir in stock, black pepper, 1 teaspoon salt.

7. Increase to high heat and boil until reduced by half.

8. Stir in basil and orzo.

9. Add peppers & juices and stir well.

10. Remove from heat, add cheese and mix until melted.

11. Serve.

3 to 4 Tablespoons of lemon juice 1 Tablespoon of honey 1 or 2 medium red apple 2 Tablespoons cider vinegar or adjust to your taste 4 Tablespoons walnut oil 1 small shallot, minced Salt and pepper to taste 6 cups fresh, seasonal salad greens, such as frisĂŠe, escarole, arugula and/or radicchio, washed and spun dry

DIRECTIONS

1. Preheat oven to 250 degrees F. Place a cooling rack over a large baking sheet.

2. In a shallow bowl, combine the lemon juice and honey.

3. Remove the core from the apples using an apple corer.

With a sharp knife or mandolin, cut the apples crosswise into thin slices.

4. Dip each slice into the lemon juice mixture to coat and place on the rack over the baking sheet. Do not overlap the slices.

5. Bake in the preheated oven for 50 to 60 minutes or until dry to the touch. NOTE: They will be soft as they come out but will crisp up as they cool. This can be prepared earlier in the day and stored in an airtight container until serving time.

6. In a large salad bowl, combine the shallots, vinegar and olive oil, salt and pepper, whisk together, add the greens and toss to coat. Divide the salad among 6 plates and top each with the dried apple slices.

Optional: Add sugar-coated roasted walnuts.

Note: This dish will reheat well.

www.USPCA.com | 31

ROAST SALMON WITH BUTTERY LEEKS

COUNTRY DEWBERRY COBBLER

This easy & delicious roasted salmon recipe is flavored with chervil / parsley and topped with buttery sautéed leeks. Pair this with roasted brussels sprouts or lemon dill orzo salad.

Serves 4

This is my mother’s recipe for an old-fashioned cobbler even though she called it a pie. As children, my siblings and I did not like to eat dewberry cobbler because of the seeds inside of it. My mother would strain the berries and use only the juice.

She then would use wide strips of pie dough to adorn her cobbler as well as small cuts of pie dough pieces to create the dumplings inside the cobbler.

Beckie Hemmerling, Eat Simple Food, Charleston, SC

INGREDIENTS

For Salmon 4 salmon fillets, skin on 3 Tbsp unsalted butter 1/4 cup parsley, chopped salt black pepper For Leeks: 1 large leek, halved, rinsed, and sliced 1 1/2 Tbsp unsalted butter 1/4 tsp salt

DIRECTIONS

Preheat oven to 475 F (Roast if you got it).

For Leeks: Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.

Bring a small pan to medium heat and add 1 1/2 Tbsp butter. Add sliced leeks and salt. Cover and cook ~ 4 -6 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color. Reduce heat if butter or leeks starts to brown. Remove from heat and set aside.

For Salmon: Salt and pepper salmon.

Add butter and parsley evenly to a large oven safe pan that will fit all four pieces of salmon. Place pan in oven (without salmon) for a couple minutes until you hear or see the butter is starting to sizzle.

Remove pan (and remember that this pan is HOT) and place salmon skin side up in the pan. Roast 4-5 minutes or until the skin easily peels off. Peel off skin, flip salmon and cook an additional 2-4 minutes or until salmon is done to your preference.

Top with buttery leeks and add sea salt to taste. Happy Eating!

TIP: This pan and handle is HOT. When you take it out of the oven, put a dishtowel immediately around the handle so that you or anyone in your household does not grab it.

32 | Personal Chef Magazine

Denise Bonds – Cibolo, TX

INGREDIENTS

pie crusts (2 9-inch) - your favorite scratch made or prepackaged 4 cups dewberries (or blackberries) fresh or frozen 2 cups water 1 cup sugar 4 Tablespoons flour 1/2 stick of butter, melted 2 teaspoons nutmeg Cobbler Topping 1 tablespoon sugar 1 teaspoon nutmeg

DIRECTIONS

1. Preheat oven to 425 degrees F. In a large saucepan, place berries covered with water on high heat. Bring berries to a full boil, lower heat to simmer for 10 minutes and turn off the heat.

2. Using a strainer, strain the cooked berries to strain out the seeds from the juice into a baking dish. Mix together the sugar, flour and nutmeg. Stir the mixed dry ingredient and melted butter into the warm berry juice. Note: Add more or less sugar to suit your taste.

3. Cut pie dough into 1/2 -3/4 inch-wide strips. Then cut about 2 long strips of dough into 1-inch squares and drop inside the baking pan with the cobbler filling. With the remain strips lay on top of filling in one direction about an inch apart and lay a second layer in the opposite direction.

4. Mix together the remaining sugar and nutmeg, sprinkle over top of the pie dough strips.

Place in the oven and bake for 25 - 30 minutes or until crust is golden brown. Serve warm or cool.

BALSAMIC MUSHROOM TART Hallie Norvet, Hallie Norvet Personal Chef Service Woodland Hills, CA

INGREDIENTS

2 Tablespoons Olive Oil 1 Pound Button Mushrooms, Sliced 1/2 Pound Sliced “Wild” Mushrooms such as Oyster, Chanterelle etc.

2 Medium Shallot, Peeled and Chopped 3 Cloves Garlic, Peeled and Chopped 1 Tbsp Fresh Thyme, Chopped 1/4 cup Balsamic Vinegar 1/2 Tbsp Sugar 3 Tbsp Butter Salt and Fresh Cracked Pepper 1 Box Puff Pastry, Two Sheets Thawed, Unwrapped, and Unfolded 1 Whole Egg, Beaten Garnish: Goat Cheese, Crumbled Balsamic Reduction Chive, Chopped Fine Thyme, Plucked

DIRECTIONS

1. In a medium sauté pan over medium high heat, heat olive oil and add mushrooms, shallot, garlic and thyme. Sauté or stir with a wooden spoon for 5 minutes until mushrooms start to sweat and soften. Add balsamic vinegar, sugar, and butter. Stir to combine and reduce heat to medium low. Allow mushrooms to caramelize for 15 additional minutes, stirring every few minutes or so until mushrooms are fully cooked an softened. Season with salt and pepper to taste. Remove mushrooms from heat and move on to next step.

2. Preheat your oven to 400 degrees. Remove puff pastry from freezer, allow to thaw in the fridge overnight or at room temperature for 30 minutes, just until you can unfold each sheet from the packaging. Most puff pastry sheets come in packages of two, and each sheet will conveniently unfold into three conveniently sized portions. Once each sheet is unfolded, cut each sheet into thirds so you will have portions per sheet.

Note: It is important to make sure the puff pastry is chilled or frozen prior to baking or it will not rise correctly. So if your puff pastry sheets get soft or comes to room temperature for being left out too long, no big deal! Just pop the sheets back in the freezer to seize back up 3. Place portioned sheets onto greased or parchment lined baking trays. Be sure to give about an inch of space in between each tart so it has space to rise properly. With a pastry brush, brush the egg wash mixture over the top and edges of the puff pastry until coated. You need just a thin layer of egg wash to get the golden color on the pastry. It really makes all the difference.

4. Once your puff pastry is coated with egg wash, spoon your cooked mushrooms down the center of the puff pastry, leaving a small buffer of about 1/3 inch on the edge for a “crust”. Once your mushrooms are placed on the pastry you’re ready to bake.

Place the baking sheet(s) on the middle rack of the oven and allow to bake for 15-20 minutes until puff pastry has fully risen, and the edges are golden brown. Remove pastry from oven.

5. Immediately top each tart with a drizzle of balsamic reduction, goat cheese crumbles, and fresh herbs to your liking. I cut each portioned tart into 4-5 pieces and serve them up on a wooden serving board for my guests to enjoy. I hope you love them as much as I do! www.USPCA.com | 33

ROASTED BRUSSELS SPROUTS WITH GRAPES & WALNUTS Sue Clair Bruccoliere, The Healthy Gourmet, Philadelphia, PA

Roasted Brussels sprouts are mellower than their boiled counterparts, and when combined with intense roasted grapes, toasted walnuts and balsamic vinegar you have a perfect dish that you have to taste to believe. Try it with your Thanksgiving feast, or on a night when you want to make ordinary extraordinary. Inspired by Whole Living.

INGREDIENTS

1 1/2-2 pounds fresh Brussels sprouts 2-3 handfuls of red grapes 1/2 cup shelled walnuts 1/4 cup extra virgin olive oil Kosher or sea salt to taste freshly ground black pepper 2-3 tablespoons balsamic vinegar

DIRECTIONS

1. Preheat oven to 400°F. 2. Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with salt and pepper and toss to coat. Roast for 30-35 minutes, or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.

3. As soon as you remove the pan from the oven, drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional coarse sea salt.

34 | Personal Chef Magazine

CONTAINERS ARE HERE!

Discounted pricing is available for Premier, Provisional, and Corporate Owner members on the four most popular Personal Chef containers available in the store

Black and Gold Diamond Foil 16, 23.3 and 47.4 oz

Smooth Silver Foil 16 oz

Round Microwavable Heavyweight 16 oz black and white

For instructions on how to order, visit www.USPCA.com/Webstaurant

www.USPCA.com | 35

PERSONAL CHEF MAGAZINE provided by the United States Personal Chef Association P.O. Box 56 Gotha, FL 34734

RECIPES IN THIS ISSUE • • • • • • • •

Balsamic Mushroom Tart p. 33 Country Dewberry Cobbler p. 32 Fall Salad p. 31 Mushroom Kebab p. 29 Orange Glazed Duck p. 28 Orzo with Peppers & Sun-dried Tomatoes p. 31 Pumpkin Cinnamon Streusel Mini Loaves p. 27 Ricotta Pomegranate Spread with Fried Chorizo Chips p. 30 • Roast Salmon with Buttery Leeks p. 32 • Roasted Brussels Sprouts with Grapes & Walnuts p. 34 • Zucca croccante al forno p. 30

36 | Personal Chef Magazine