Chef Nathan Lyon, also known as “A Lyon in the Kitchen” on FitTV, and on PBS, shows his latest green cookbook, Great Food Starts Fresh.
Heather Dolland has been very busy lately, especially in her new book uncovering the trends and stories behind the emerging New York cocktail and spirits scene.
The Kosher Baker cookbook is a delightful discovery for the home baker, published by Brandeis University Press.
Not to mention said book has over 160 recipes from traditional to trendy.
Author Paula Shoyer has divided the book into interesting and practical categories, which are based on how complicated the recipes are.
For example, Section 1 is “Quick and Elegant Desserts: 15 minutes preparation time.” Section 2 is “Two-Step Desserts, 15 to 30 minutes preparation time.” The concept continues throughout the book.
The 160 recipes include cookies, tarts, cakes, breads, cupcakes, cobbler, Key lime pie, and even fruit soups. Essentially any recipe that you may want to make but usually add milk or cheese you can probably find a version here without those ingredients.
We recommend this as a must-have cookbook for any home chef or baker, because you never know when you’re going to go vegetarian, vegan, or even all the way Kosher.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy
By Paula Shoyer
View on Amazon
Teens are stressed, everyone knows that. But there are ways to manage the stress and overcome it so you can enjoy life and look forward to the future.
Says Linda Mornell, founder of the highly effective nonprofit organization Summer Search (www.summersearch.org),”“During the physical, emotional and intellectual explosions of the adolescent years, it’s critical that teenagers develop a belief in their own ability to succeed,”
Mornell, who is also is author of the book Forever Changed: How Summer Programs and Insight Mentoring Challenge Adolescents and Transform Lives, adds that “People who truly believe they can perform well are more likely to view difficult tasks as something to be mastered rather than something to be avoided.”
Here are just five of the many skills Mornell says can make a difference.
• Learn to listen. The willingness to listen is a direct reflection of how much we value each other, Mornell says, and being listened to reduces stress. “Nothing teaches young people more about how to become good listeners than having a mentor or other adult who consistently and intently listens to them,” she says. “The ability to listen with intention and compassion creates and enhances qualities like curiosity, empathy and altruism.”
• Understand and manage stress. Recent research indicates that the adolescent brain is highly sensitive to stress. It is essential that young people understand the role stress plays in their lives and the difference between healthy and unhealthy outlets for handling that stress. Healthy outlets for stress include exercise, talking, crying, creative pursuits and venting anger through words and exercise in safe environments. Unhealthy outlets include withdrawing and bottling up feelings, overeating or restricting food, inappropriate aggressive behavior, relying on passive activities like TV and video games, alcohol and drug use, premature sexual activity, and blaming others.
• Embrace anger. Young people (and perhaps adults as well) who want to achieve success often try to keep a lid on negative emotions, Mornell says. Yet Mornell, who worked as a psychiatric nurse, has seen despondent patients find relief when they are given permission to appropriately vent their anger and frustration. “We definitely see that with Summer Search students as well,” Mornell says. “They consistently feel better when their mentors help them talk about rather than swallow their frustrations.”
• Reject the victim mentality. Many young people struggle at times with feeling like victims. That especially can be the case for those growing up in poverty. “In truth, they often are victimized,” Mornell says. “They may live in a dangerous neighborhood with highly stressed and single-parent families, and every day they are confronted with the harsh realities of poverty.” The challenge, she says, is for young people to separate their experience of literally being a victim from the tendency to develop a victim mentality. They can’t control the former, but they can control the latter.
• Value humor. Adolescents are turned off by sarcasm from adults, but they have a great appreciation for humor. “If a mentor and a student can start poking fun at each other, the friendly teasing can lead to a closer and more trusting relationship,” Mornell says. “Learning to laugh at oneself is an important skill for us all.”
We definitely believe in the value of a good education, and an MBA is a good part of that toolbox. But if you do not have one, and one is not on the horizon, then you can still survive and thrive in today’s business environment.
Says says Ed Basler, a veteran entrepreneur and CEO of E.J. Basler Co, “Hard work, working smart, listening and abiding in the examples of those who’ve been successful are the keys to success in business.”
According to Basler, author of The Meat & Potatoes Guide to Business Survival: A Handbook for Non-MBA’s & College Dropouts, “these are some business strategies that can be employed regardless of education:
• Respect the power of your vision. It may sound hokey to some, but not to dreamers like Walt Disney – another giant who succeeded without a degree. In fact, those who criticize the dreams of visionaries are those who’ve either failed or never dared to dream in the first place. To put it simply, big vision = big results; small vision = small results; no vision = no results. Never mind the naysayers. Listen to those who have something to say, including those who fully support your dream, and those who offer constructive criticism. Talk it out with anyone who’ll listen. Be open to improvement.
• Fly with eagles. You don’t have to reinvent the wheel. Join your industry’s trade association. It is a wealth of ideas, information and networking opportunities. Meet the leaders in your fields. Join your local Chamber of Commerce and find a seasoned experienced mentor. They can be found.
• Never pay retail. In some ways, a college degree is retail. There’s no guarantee that you’ll get the expected result, such as a good job, but you certainly pay a financial price. In business, frugality pays. The easiest and most frequently cited price is usually one that can be improved. You can buy office furniture at a store, or you can cut those prices by half or more by going to an auction. Always be on the lookout for a more cost-efficient way.
• Use a checklist. No, this is not an app or a new way of thinking about business. Instead, it’s an old, tried, tested and true way of accounting for the most important things that need to be done. As the leader of your business, you need it, but you should also encourage everyone under you to keep a list, too. If something is worth doing at work, then it’s worth the extra daily reminder. Put the most important item at the top and then check it off once done. This lets you know with certainty that the task has been accomplished and clearly indicates what’s needed next.
• Deadlines orient your attention to goals with each passing hour. What if President John F. Kennedy did not announce his ambitious deadline on May 25, 1961, to safely send a man to the moon by the end of the 1960s? We may never have made it. Ambitious deadlines foster excitement for accomplishment. Our attention as human beings is prone to wandering. Deadlines guide us back to our ambition.
• There’s no end to improvement. There’s no end to improvement. Everything you are currently doing can be improved. Ignore this at your own peril. Your competition believes this and is ready to pass you up the moment you become complacent and settle for the status quo. If you are not growing in innovation, quality, and customer service, you may soon find yourself out of business.
TasteTV chats with Sean Lewis, author of “WE MAKE BEER: Inside the Spirit and Artistry of America’s Craft Brewers.”
As the publisher describes, “Sean Lewis sets out on a cross-country journey into the heart—and the art—of American beer making. On the road, Lewis discovered a passionate community of people who put their souls into their work and who view brewing as an extension of themselves. Although diverse on the surface, Lewis found that these like-minded craftsmen were united by common values: they’re people who aren’t afraid to speak their minds, who see their competitors as cherished friends, who take joy in their work and who seek the same kind of balance in their lives as they do in the barrels they brew.”
TasteTV: Apparently you love beer, what started the love affair?
SEAN: I liked beer about as much as every college kid did, but I really fell in love with it once I started brewing it. My girlfriend, now my wife, bought me a home brew kit for Christmas during our first year in Boston together, and the more I researched and read about beer the more it made me want to try all these things that sounded so amazing. It helped to be living in a great beer city like Boston where so many great beers from all around the world were available.
TasteTV: What was the point of writing a book?
SEAN: I had been profiling brewers and breweries for BeerAdvocate Magazine on a monthly basis, but I kept running into issues trying to keep my pieces to 1,200 words. There was so much more to the people I was covering than the constraints of a magazine article allowed me to explore, so this was an opportunity to dive deeper into the backgrounds and stories of the people in the industry.
TasteTV: How long did it take to complete?
SEAN: The process began in 2010, I got the deal with St. Martin’s Press in November of 2011 and it was published in 2014 — so about four years.
TasteTV: So what do you want the reader to come away with after finishing it?
SEAN: Whatever anybody gets from this is up to them. I hope they enjoy it and I hope it makes them consider going out to their local brewery or beer spot for a drink.
TasteTV: What are some of your favorite types of beer?
SEAN: I can never answer this question. For the most part, I like beer to be well-balanced and well-made. Sometimes I like a beer that’s going to challenge me and draw me in with layer after layer of nuanced flavors and aromas — but typically I just want something that’s going to taste great and let me get on with my day. I love drinking beer, but I love drinking beer with friends. The best beers are the ones that pair nicely with a good conversation.
TasteTV: Who is doing exciting things in the craft beer area, in your opinion?
SEAN: My West Coast bias is going to come out here, but I’ll say Firestone Walker Brewing in Paso Robles and Lagunitas Brewing in Petaluma and Chicago are exciting for two different reasons. I love Lagunitas’ beers, but what I find fascinating about Lagunitas is how it moved into Chicago with a second production facility that, for now, is on a constant course of growth. I’m curious to see just how big craft beer can get in America, and I think Lagunitas will be among the biggest of the craft brewers in the next decade — probably sooner.
As for Firestone Walker, it is also growing, but certainly slower than Lagunitas. Brewmaster Matt Brynildson has been making some of the best beer in the country for several years now, and that brewery has a bright future as long as he’s a part of it.
TasteTV: Are there any developments in the field that you find very exciting?
SEAN: There are always trends to keep up with. A while back it was a hops arms race with who could make the most bitter beer. We’ve seen similar things with barrel-aging and now a lot of breweries are experimenting with making so-called wild beers with different strains of yeasts and bacteria. None of that stuff really gets me too jacked up. I’m more excited to see the development of young brewers and I get excited about seeing smaller local breweries making good beer and a little bit of money.
TasteTV: Do you have advice for anyone wanting to get in the business?
SEAN: If someone wanted to get into brewing, they should talk with their local brewer. I’d tell them to start brewing at home as well. If they don’t like the work and cleanup that home brewing entails, they’re going to hate getting into tanks to scrub off residual proteins and they’re probably not going to like spending the better part of their morning with a hose and a squeegee.
TasteTV: What about tips for those who just want to drink?
SEAN: Polonius said it best: “To thine own self be true.” Don’t let me or anybody else tell you what to drink. Definitely get out there and educate yourself on what you’re drinking and what’s available in your area — but don’t take a writer’s word about what you should be drinking. Drink what you like.