Posts tagged with "fruit"

Banana illustration by Mina Tocalini

3 Quarantine Nutrition Hacks

Are your clothes fitting more tightly on you than what you are comfortable with these days? If you indulged in “The Quarantine Diet” of added sugar, refined carbohydrates and more sugar, you are not alone. There isn’t a person on the planet who hasn’t been affected by the COVID-19 pandemic in some way. There are memes about Zoom meetings in pajamas. We’ve seen the jokes about annoyed pets who are ready for their owners to get back into the office. The most popular subject…drum roll, please… has been COVID weight gain, or “The Quarantine 15.” With some of us gaining upwards of 10 to 15 pounds at this point, these particular memes aren’t quite so funny anymore.

While some things are more difficult to control, like job loss, financial dips or getting sick, take advantage of the variables you do have control over. One of the easiest things you can master right now is your nutritional health. Making healthier food choices is more important than ever as we are collectively less active these days. Many places in the U.S. still have closed gyms and workout facilities, and home workouts aren’t for everyone. That leaves a lot of us with a perfect storm of weight gain, too little movement and too much snacking at home.

Life has disrupted us in a major way, and yet, there are still things we can do to reverse some of the damage. At 360 Magazine, we have rounded up 3 strategies from Los Angeles Nutrition Coach Natasha Maxwell to help get you back on track if the quarantine weight gain has claimed you as a victim. Nobody knows when COVID-19 lockdowns will end. If this is going to be the “new normal,” you will have to reincorporate the healthy habits from your old life into this new one. If you are totally new to nutritional habit building (the food choices practiced consistently in your daily life), these tips are still a great help. Stick with us through the end for a bonus summer recipe!

How to Reclaim Your Body during Quarantine:

  1. Drink More Water!: This one is often overlooked as a weight management tool although it is as equally as important as the food choices we make. According to Natasha, “As a nutrition coach, I cannot express the number of times I encounter new clients who scoff at the amount of water I suggest. That number should be at least half of your body weight; in the summer I recommend upwards of 100 ounces. Yes, that’s right, 100 ounces minimum. The lack of sufficient water is harmful to your body and can affect it in a number of ways including salty food cravings, waste buildup and digestion problems. That waste buildup can mimic true weight gain, also known as “water weight”. Bloating from dehydration is no fun either and is likely the reason that it’s sometimes hard to button your pants.” As Natasha stated: Drink your water, please!
  2. Be mindful of your sugar intake this summer!: What comes to mind when you envision summertime treats? Maybe it’s popsicles, banana pudding or key lime pie. These are all fine in moderation, but too much sugar can lead to weight gain and excess puffiness. For those looking to lose weight from our extended stay indoors, we will have to keep track of our sugar intake, even when lounging happily by the pool. Some ways around overindulging in sweets include substituting fruits for other sweets, avoiding sodas and packaged fruit juice and being more mindful of limiting foods with labels listing corn syrup, glucose, sucrose, etc.
  3.  Seek out new and healthier recipes!: The likelihood of entertaining guests during summer or being invited to someone else’s party or backyard BBQ is relatively high. Either way, food will be high on the list of priorities. Think produce, lean meats and fewer refined snacks when debating over a menu. Natasha especially urges the consumption of produce. Fresh vegetables and fruit are higher in water content, and an ample water supply can come in handy when you’re feeling a little dehydrated from the heat! Sliced cucumbers and carrots with a homemade dip are a win. Seafood and lean poultry options on the grill with veggies are also a great combo. For plant-based options, think stuffed pepper recipes, veggie hummus wraps and rainbow-colored salads with incredible ingredients and flavor. Who said healthy recipes can’t be tasty, too?

This pandemic is stressful and has affected us in a multitude of ways. Emotional eating is understandable, given our current circumstances. We don’t have to be rigid around everything we eat, but being more aware of what we are indulging in and how often is the key to weight maintenance and weight loss. Make a plan for your nutritional habits and find the balance that works best for you. We wish you luck!

As promised, here’s that bonus recipe you’ve been waiting on. It’s Summer Ceviche!

Let us know what you think with a comment down below!

Watermelon illustration done by Mina Tocalini of 360 MAGAZINE.

Celebrate National Watermelon Day

Celebrate National Watermelon Day on Monday August 3rd, with a fun quarantine cocktail. Watermelon inspired cocktail recipes below will refresh your summer day!

D’USSE Watermelon Spritz

Ingredients

  • 1.5 parts D’USSE VSOP
  • 0.5 part Aperol
  • 2 parts fresh watermelon juice
  • 0.5 part simple syrup
  • 0.5 part fresh lemon juice
  • 1 part Sparkling Wine

Garnish

  • ​Watermelon ball skewer & orange peel

Method

Add D’USSE, Aperol, watermelon juice, simple syrup and lemon juice into a shaker with ice.  Shake and strain into an ice filled wine glass.  Top with Sparkling Wine.  Garnish with a watermelon ball skewer and orange peel.

JAJA Pink Panther

Ingredients

  •  2 parts JAJA Tequila Blanco
  • 3.5 parts Watermelon Juice (or 3 chunks of muddled watermelon)
  • 1 small slice of Jalapeño (can be omitted)
  •  0.5 part Simple Syrup

Garnish

  • Slice of watermelon & lime

Method

Add all ingredients to a shaker with ice and shake hard. Strain into a glass over fresh ice and garnish with a slice of watermelon and a lime. 

VIDE Watermelon Vodka Soda

VIDE is a conveniently packaged, pre-mixed vodka soda with a hint of natural fruit flavor that comes in two varieties: Cranberry and Watermelon. Made with only three ingredients, VIDE is crisp, refreshing, and light! The 5% ABV beverage is 99 calories, gluten-free, and contains zero sugar or zero carbs.

Follow D’USSE: Facebook | Instagram | Twitter

Follow JAJA: Facebook | Instagram 

Follow VIDE: Facebook | Instagram

DOOR COUNTY

By Robin Mosley × Vaughn Lowery

In Door County, Wisconsin you can expect a luxurious stay where you’ll get the best of both worlds — nature and an artisanal experience featuring exceptional food and beverage options, as well as artistic features. Door County has always been a welcoming place to visitors since the beginning of its inception. 

Historically, it’s been home to Native American tribes such as the Potawatomi, the Winnebago, the Ojibwe, the Sauk, the Menominee and the Ottawa. European settlers also were a part of the Door County community. But the peninsula has always had residents with many dating back 12,000 years ago. This is to say, Door County, Wisconsin is welcoming to people from all walks of life.

Book a stay at Glidden Lodge Beach Resort in Sturgeon Bay. The property has everything you need to enjoy your stay as a family, a group of friends and as a solo traveler. Their one, two- and three-bedroom units all offer stunning views of Lake Michigan and beachfront access. Other properties in Door County include bed and breakfasts, campgrounds, cottages and houses, hotels, log cabins, resorts and wheelchair accessible lodging to fit your needs. 

Your stay can begin at Sturgeon Bay, where you can visit an array of museums, nature sites and rustic food businesses such as Sturgeon Ship Bay canal, Potawatomi State Park and the preserves. 

If you are looking to shop and dine, then Door County’s historic shopping districts have an array of dining and beverage options. One such place is Renard’s Cheese, a family owned, and operated business ran by third generation cheesemakers. You can then follow that up with a stop at Door County Candy, which will satisfy your sweet tooth with handcrafted chocolates and treats. 

After if you’re interested in the art scene, then check out the Margaret Lockwood Gallery, featuring Lockwood’s award-winning abstract paintings, which highlights the beauty and landscapes of Door County; or go see incredible art from over 198 artists spanning drawing, printmaking, and photography mediums at Miller Art Museum. After enjoying a fully packed day, you can finish your day off with dinner at Crate Restaurant with some of the best food — a mix of fresh seafood, steaks and high-quality sushi.

Sister Bay is known for Seaquist Orchards where the cherries are tart, and apples are crisp. With over 1,000 acres of cherries and 30 acres of apples and acres of apricots and pears, you’ll be around nothing but beautiful nature and artisan treats. To keep the orchard experience going, have brunch at Al Johnson’s Swedish Restaurant, where the goats grazing on grass the roof in the summer will fit the bill. 

The Norwegian and Moravian roots of Ephraim are part of its modern life. At the Ephraim Historical Foundation, you can learn about the Moravian religious community, founded by the Reverend Andreas Iverson as well as see some of its historic sites such as The Moravian Church, the Pioneer Schoolhouse and the Anderson Store. The Hardy Gallery is located on Ephraim’s historic Anderson Dock and features local and regional artists. The Blue Dolphin House and BDH Studio contains a gallery located in an 1860s renovated farmhouse surrounded by pine trees and a beautiful garden. 

Ellison Bay has an artsy vibe. The Clearing Folk School founded by architect Jens Jensen is a 128-acre school surrounded by forests and meadows which overlook the Green Bay shoreline. All year round, the school provides classes and workshops following folk traditions of fine crafts and natural sciences. From painting, writing, quilting, birding, wood carving, rustic furniture making and more, you will have an incredible time. Before your departure, you should stop by Rob Williams Studio to witness unconventional landscape paintings.

If you’re looking for old Swedish traditions, you should stroll down the marina, play in the parks and beaches and dine on the finest goods in Fish Creek. Fish Creek has the largest single store retailer of olive oil and balsamic vinegar, The Oilere. Or you can visit the Swedish-American bakery, Fika Bakery & Cafe and Lautenbach’s Orchard Country Winery & Market, where during the summer you can purchase freshly picked Montmorency cherries. Around dinnertime, the Fish Boil at Rowley’s Bay Resort in Ellison Bay serves freshly caught Lake Michigan whitefish that is cooked over an open fire. Finally, end your evening under the beautiful night sky at Northern Sky Theater located in Peninsula State Park.

To end your time in Door County you can look at the waterfront in Egg Harbor. You can also visit the Cappaert Contemporary Gallery, or the Plum Bottom Gallery where you’ll see handcrafted porcelain and stoneware first-hand. Harbor Ridge Winery is a great place that makes award-winning wines in a fun atmosphere. Then head next door to Wisconsin Cheese Masters which sells only the finest Wisconsin produced cheeses. Finally, have dinner at Glacier Ledge which celebrates cheese through their small plate menu. 

There’s a lot to do in Door County and anyone who’s looking to enjoy nature, art and artisanal goods will find every part of this trip worth their time. This location would be great for anyone who prefers a more elegant and rustic stay. For more information on what Door County could provide, visit www.doorcounty.com

Social Media

Twitter @mydoorcounty

Facebook @DoorCountyWisconsin

(DANNON)RED

(DANNON)RED Fruit on the Bottom Strawberry is a high-quality, low-fat yogurt that provides an excellence source of calcium. It is also a perfect treat for those on-the-go or looking to whip up a new recipe to share with family and friends. Every purchase of the transformed (DANNON)RED yogurt will contribute 20 cents to fight AIDS with (RED), enough money to provide one day of life-saving medication to those impacted by HIV in sub-Saharan Africa – up to $100,000. That medication not only enables someone living with HIV to keep themselves alive and healthy, it also prevents mothers living with HIV from passing the virus to their unborn babies.

Available starting November 12th online at Amazon.com/Fresh as well as in select US grocer locations. This holiday season, feeding the family and helping save lives has never tasted better.

Tips To Get Wedding Ready

By Beachbody Super Trainer and creator of Ultimate Portion Fix, Autumn Calabrese

When deciding on a nutrition program to follow to slim down for your wedding there are a few key things to keep in mind. The first being how much time you have till the big day and how much time you have till your final dress fitting. Once you’ve had that final dress fitting its ideal to maintain your weight so that your dress fits on the big day!

Following the Foundational Fix plan of Ultimate Portion Fix is a great way to get wedding ready.

  • Start by eliminating highly processed foods from your diet, this includes, sodas, sugary coffee drinks, cakes, candy, and any other foods you might be consuming that contain excessive amounts of sugar (anything over 8 grams per serving is high). If it has a laundry list of ingredients you can’t pronounce its go to go.
  • Stick to whole foods, things like, fruit, vegetables, lean proteins (chicken, fish, turkey, tofu, tempeh, occasional red meat) and healthy carbohydrates like brown rice, quinoa, beans, potatoes, lentils and oats.
  • Watch your portion sizes. You can overeat on healthy food as well.  You don’t need as much as we tend consume to fuel your body. Ultimate Portion Fix shows you exactly how to portion out the foods that you love with its color coded, portion control containers.  
  • Balance your macronutrients. Again this is something Ultimate Portion Fix does for you.  No counting calories, carbs, protein or anything else. Fill your containers and enjoy your food knowing that you’re getting a perfectly portioned, balanced meal every time.
  • Make water your new best friend. Water is so important to the function of your body so stay hydrated, it also helps flush toxins out of your system. Make drinking half your body weight in oz of water a day your number 1 priority.
  • Practice self care. Planning a wedding can be stressful, that stress can start to take a toll on your waistline if you’re not careful. So find ways to relax like taking an epsom salt bath, getting in a good sweat session, journaling, and most importantly getting enough sleep at night.

In addition to implementing Ultimate Portion Fix and these 6 tips, load your diet with foods that support a healthy weight.  

  • Apples not only provide a healthy, natural sweetness to your diet they are loaded with fiber to help you feel fuller for a longer period of time.
  • Avocados have a monounsaturated fat called oleic acid which provides a slow burning energy source for the body.  Its been shown to fire up the metabolism and healthy fats help you feel satiated.
  • Beans are a great source of healthy carbohydrates.The are loaded with fiber and it takes our bodies a long time to digest. This again means you will feel full longer.
  • Eggs are a great source of protein. I know they’ve gotten a bad wrap in the past but they are low in calories and high in protein. Increasing protein in ones diet has been shown as a effective form of weight loss.
  • Chia Seeds try adding these little guys to a salad or smoothie. Chia seeds have been shown to help with endurance, energy and decreasing hunger. They are also high in omega – 3 fatty acids ( a good fat that we need) and protein.  

Looking your best on your special day is a big deal and can stress a lot of people out. Take the stress away, follow a program that isn’t a diet, doesn’t leave you starving or feeling deprived, has been proven to work long term for hundreds of thousands of people.  If you want a program that is effective and will have you feeling like your best self on your big day check out Ultimate Portion Fix.

About Autumn Calabrese

Celebrity trainer, best-selling author, and working mom Autumn Calabrese has created  breakthrough fitness programs 80 Day Obsession®, 21 Day Fix®, 21 Day Fix EXTREME®, The Master’s Hammer and Chisel® and Country Heat®. She’s revolutionized the Beachbody fitness model with her simple approach to healthy eating.

Together with her chef brother, Bobby Calabrese, she authored the portion-control cookbook, FIXATETM and hosts the cooking show by the same name that streams on Beachbody® On Demand. FIXATE features simple, delicious recipes, all perfectly portion-controlled and easy to make. Her goal as a health and fitness expert is to motivate and inspire people to make the lasting changes that will serve them and their families for the rest of their lives.

USDA MyPlate Campaign

USDA Announces Launch of the Start Simple with MyPlate Campaign

In a continuing effort to help Americans make healthy food choices, and in honor of National Nutrition Month, U.S. Department of Agriculture (USDA) Secretary Sonny Perdue today announced a new campaign to help simplify the nutrition information that surrounds us each day.

USDA recommends people visit here to get started with tips on the MyPlate food groups, or to use a variety of simple resources to put these tips into action. Online resources include the MyPlate Plan and widget, a tip sheet, the MyPlate Action Guide, a one-week menu template, as well as a toolkit for nutrition professionals.

USDA also invites Americans to join the #MyPlateChallenge by sharing healthy eating tips or ideas related to the five MyPlate food groups. People can post a MyPlate-inspired healthy eating tip with a photo or video and share it on social media. Once they post their healthy eating tip, people can challenge a family member, friend, or co-worker to share their own tip.

Join USDA as we celebrate the different ways people strive to eat healthy and Start Simple with MyPlate! View more information about the challenge here.

About USDA’s Food and Nutrition Service

USDA’s Food and Nutrition Service aims to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. In addition to co-developing the Dietary Guidelines for Americans and providing nutrition education through MyPlate, the agency administers a network of nutrition assistance programs that comprise America’s nutrition safety net. For more information, visit our website.

2020 Dietary Guidelines Advisory Committee

Members of the 2020 Dietary Guidelines Advisory Committee Announced

Scientific Experts Will Review Scientific Evidence on Key Nutrition Topics To Inform Development of New Guidelines

To ensure America’s dietary guidance reflects the latest science, U.S. Secretary of Agriculture Sonny Perdue and U.S. Health and Human Services (HHS) Secretary Alex Azar today announced the appointment of 20 nationally recognized scientists to serve on the 2020 Dietary Guidelines Advisory Committee. The independent advisory committee will review scientific evidence on topics and questions identified by the departments and will provide a report on their findings to the secretaries. Their review, along with public and agency comments, will help inform USDA and HHS’ development of the 2020-2025 Dietary Guidelines for Americans (DGAs).

“USDA is committed to ensuring everything we do is data-driven and based in scientific facts, which is why this expert committee’s work in objectively evaluating the science is of the utmost importance to the departments and to this process,” said Secretary Perdue. “The committee will evaluate existing research and develop a report objectively, with an open mind.”

“The scientists we selected to serve on the committee are national leaders in the areas of nutrition and health,” said HHS Secretary Alex Azar. “HHS, USDA, and all Americans will benefit from the collective experience and expertise of the committee, which will conduct a rigorous examination of the scientific evidence on several diet-related health outcomes, including the prevention of cancer, type 2 diabetes, and cardiovascular disease, which are three of the leading causes of death in the United States.”

The list of members appointed to the expert committee can be found here.

The committee’s work will kick off at a public meeting to be announced in the coming weeks. The committee will review scientific evidence on specific nutrition and health related topics and scientific questions that, for the first time, reflect both public comments and federal agency input. Throughout their deliberations, the public and other stakeholders will be encouraged to provide comments and feedback.

“In our continuing commitment to transparency and customer service, we invite the American public to engage in this process,” said Secretary Perdue. “We want to hear from everyone and all viewpoints. I encourage everyone with an interest to attend public meetings and to send comments through the Federal Register once the committee begins their work.”

The next edition of the Dietary Guidelines for Americans will continue to focus on dietary patterns of what Americans eat and drink as a whole, on average and over time, to help prevent disease and keep people healthy. Additionally, the review process will take a life-stage approach and will, for the first time, include pregnant women and children from birth to 24 months as mandated by the 2014 Farm Bill.

The Dietary Guidelines for Americans are updated every five years and serve as the cornerstone of federal nutrition programs and policies, providing food-based recommendations to help prevent diet-related chronic diseases and promote overall health.

USDA’s Food and Nutrition Service (FNS) works to reduce food insecurity and promote nutritious diets among the American people. The agency administers 15 nutrition assistance programs that leverage America’s agricultural abundance to ensure children and low-income individuals and families have nutritious food to eat. FNS also co-develops the Dietary Guidelines for Americans, which provides science-based nutrition recommendations and serves as the cornerstone of federal nutrition policy. For information and links, go to DietaryGuidelines.gov.

The HHS Office of Disease Prevention and Health Promotion (ODPHP) provides leadership for disease prevention and health promotion initiatives on behalf of the HHS Secretary and as part of the HHS Office of the Assistant Secretary for Health. ODPHP co-develops the Dietary Guidelines for Americans with USDA and leads the development of Physical Activity Guidelines for Americans. ODPHP also leads the Healthy People initiative, which sets evidence-based, 10-year national goals and objectives for improving the health of all Americans.

Robert Davi × Georgós Wine

Georgós Greek Wine, an innovative wine company that uses the best of American techniques to handcraft small batch wine in Sonoma Valley from imported Greek fruit, is proud to announce a partnership with Robert Davi, the award-winning actor, screenwriter, director, producer and jazz vocalist.

Davi has appeared in more than 130 films including, THE GOONIES; JAMES BOND: LICENSE TO KILL; DIE HARD, the upcoming film REAGAN, as well as the groundbreaking TV series Paper Empire.

Currently touring in his show “Davi Sings Sinatra,” where he performs notable tunes from the legendary crooner, Davi has also just released the documentary, “DAVI’S WAY” that explores the challenges and thrills of singing Sinatra’s uniquely American masterpieces.

In addition to his ‘tough-guy’ roles, Davi is well known as a singer. He has performed at The Venetian, The Orleans and Planet Hollywood in Las Vegas, headlined the Friars Club’s 90th Anniversary Tribute to Tony Bennett with Robert De Niro and Scarlett Johansson, and recently performed at the United Nations to celebrate its 70th Anniversary. Davi acted and performed in the Frank Sinatra 100th Birthday Special on PBS—most fitting since Sinatra’s work has been foundational in Davi’s own life and career.

Davi and Georgós Greek Wine formed a partnership after Davi purchased a bottle of wine at Whole Foods Market in San Francisco. The bottle happened to be Georgós’ “Santorini” wine. After Davi tasted the crisp white varietal, he fell in love instantly and called it, “one of the smoothest damn wines I’ve ever had.” He then dove into the reds and was inspired to connect with Georgós.

Robert Davi will work with the Georgós team as its brand ambassador to broaden its reach by spreading the wine’s unique story and to help create more great tasting wines. “In my family, wine was as necessary a drink as water. I helped my grandfather make his homemade wine at our family home on Long Island, and have been searching for an opportunity to once again become intimate with the process,” Davi said recently, “I’ve always been a lover of all things Greek – poetry, food, culture, and after tasting all the Georgós blends, it was ordained that I join with them! Robert Rex is a genius at blending wines—rather like a great composer creating a symphony, he blends the notes and tones in these wines creating an experience you will want to go back to time and again. These are truly ‘Greek wines redefined.’ The wines, sustainable and low in sulfites, are not only healthier but will most likely never give you a headache!”

The partnership between Davi and Georgós Greek Wine comes fresh off the heels of another collaboration between the winemaking team and personalities of note. Earlier this year, in partnership with ultra-marathon living legend and one of Time’s “Top 100 Most Influential People in the World,” Dean Karnazes, they created Marathon Wine.

Georgós Greek Wine founder Georgos Zanganas is especially thrilled to work with Davi, as he sees it as a partnership between two parties who are constantly redefining. “One of my favorite movies of all time is JAMES BOND: LICENSE TO KILL. Robert played a tough guy, and established a great reputation in that archetype,” Zanganas says, “now he has the opportunity to show another side of his personality by singing Frank Sinatra classics at some of the greatest venues across the globe. We have taken the best of the American winemaking techniques and applied them to our imported Greek fruit to change traditional Greek Wine into a super-premium experience – like visiting the Greek Isles in a glass. This partnership will help us spread Georgós and #GREEKWINEREDEFINED to the world.”

Georgós was born after founder Georgos Zanganas moved to San Francisco to work as an engineer. Zanganas is very sensitive to sulfites in wine, and he struggled to find a wine that did not give him a headache or stop the red flush of his face. He even found it difficult to come by good quality Greek wine in the area. Surprising, as the US market was saturated with all things Greek – such as yogurt or olive oil – but curiously not wine. He decided to make a wine perfect for him: clean tasting with low sulfites and no additives. Zanganas discovered Deerfield Ranch Winery in Sonoma Valley (known for their “Clean Wine”), on a trip to Sonoma, where he met winemaker Robert Rex, who was recently named 2018 Winemaker of the year by the American Fine Wine Competition. Together they embarked to make a “clean wine” with imported Greek fruit. Zanganas and Rex spent one year, tasting over 400 samples until they found the perfect recipe to create Georgós Super-Premium Greek wine, which is fruit forward with soft tannins. The rest, as they say, is history.

Zanganas added on the company’s journey, “I never thought that I would be in the wine business, but I wanted everyone to be able to drink a great quality wine without experiencing a headache. I also found the opportunity to make Greek wine in the heart of the US winemaking region an irresistible challenge. It’s like importing and making California olive oil in Kalamata, Greece – to succeed you have to believe in it with passion.”
Currently, Georgós has seven, small batch super-premium Greek wines to market, available direct from the winery online, at Whole Foods in Northern California, and at fine restaurants and hotels in San Francisco and Los Angeles:

Santorini, “Sophia’s Smile”: a 2017 Assyrtiko similar to a dry, crisp Sauvignon Blanc.
Mykonos, “Wine of Hercules”: a 2013 vintage Agiorgitiko in the Pinot Noir style.
Corfu, “Siren’s Lure”: a 2015 Bordeaux style red blend.
Ios, “Aphrodite’s Kiss”: a 2017 Dry Rosé of Agiorgitiko grapes.
Ithaka, “Penelope’s Spell”: a 2015 blend of premium Greek Cabernet Sauvignon.
Marathon, “Athena’s Vineyard”: a 2017 Assyrtiko blend similar to a dry Sauvignon Blanc.
Marathon, “Nike’s Vineyard”: a 2017 Rosé with the structure of a Pinot Noir.
Georgós Greek Super-Premium Wines are the direct result of a team pursuing excellence in flavor and the highest degrees of quality possible. They look forward to creating future partnerships and bringing their delicious and healthy wines to enthusiastic devotees across the country.

Visit Georgós Greek Wine Socials:

Instagram: GeorgosWine | Facebook: GeorgosWine

Fresh Produce for Kids

NYC’s Largest Food Rescue Organization and Top Produce Company Team up with Nutrition Education Nonprofit to Address Childhood Obesity and Encourage Healthy Eating Habits in New York City This Summer

City Harvest and D’Arrigo Bros. of New York bring fresh fruits and vegetables to families in Queens through a new partnership with national nonprofit Brighter Bites

Food rescue nonprofit City Harvest and produce company D’Arrigo Bros. of New York today launched a summer-long program in New York City with Brighter Bites, a nonprofit organization that tackles childhood obesity by providing low-income families with free fresh produce and nutrition education. This effort builds on the three organizations’ similar work during the school year to provide free produce at schools with students living in underserved communities, and will increase access to produce for more than 400 families through programs at three summer camps in Queens.

“We believe that increasing access to healthy, affordable food is the key to helping all New Yorkers become food secure,” said Kate MacKenzie, City Harvest’s Senior Director of Programs. “Studies have shown children need to be offered a new food 10-15 times before they’ll develop a taste for it. For many working families in New York City that are struggling to make ends meet, however, experimenting with new foods like fresh produce isn’t always an option. City Harvest is excited to be partnering with Brighter Bites and D’Arrigo to decrease the risk that comes with trying new foods, and help families build healthy habits over the summer.”

According to City Harvest, more than 1.2 million New Yorkers face hunger every year, including nearly one in five New York City children. In Queens alone, over a quarter million residents are food insecure. Through City Harvest and Brighter Bites’ produce distribution and nutrition education programming, parents have the ability to learn which healthy foods their children have a taste for, and the recipe cards and tip sheets that come with the produce each week help them prepare meals in fun and nutritious ways.

Brighter Bites and City Harvest are kicking off programs at three summer camps in Queens that will provide more than 50,000 pounds of produce, along with kid-friendly bilingual recipes and tip sheets in English and Spanish on topics ranging from “Eating the Rainbow” to how bringing kids into the kitchen to help with meal prep makes them more invested in trying new foods.

Each week participating families will receive two bags containing approximately 50 servings of eight to 12 different fresh produce items along with the nutritional educational materials. D’Arrigo is generously donating a third of the fresh fruits and vegetables each week, with two-thirds coming from City Harvest.

“Every family wants to provide the best for their children to help them grow healthy and strong,” said Gabriela D’Arrigo, Vice President of Marketing for D’Arrigo. “As a family-owned business here in New York, we’re proud to partner with Brighter Bites and City Harvest to help our neighbors across the city have greater access to fresh produce.”

Since launching in 2012, Brighter Bites has distributed more than 17 million pounds of produce and hundreds of thousands of nutrition education materials to 200,000 individuals from more than 40,000 families through schools and summer camps in New York City, Houston, Dallas, Austin, Southwest Florida, and Washington, D.C. Brighter Bites uses a simple formula for introducing healthy lifestyles to families: produce distribution, nutrition education, and a fun food experience that includes sampling a recipe of the week to see just how great produce can taste. In New York City, parents and community volunteers will pack bags of fresh fruits and veggies for families and teachers to take home for six weeks this summer.

“We know that far too many parents struggle to access and provide their children with fresh produce, particularly during the summer months when kids are out of school,” said Brighter Bites Executive Director Samuel Newman. “Since Brighter Bites established our New York City program in 2017 with City Harvest and D’Arrigo, we’ve been blown away by the kids’ response to trying different kinds of fresh fruits and veggies–often for the first time–and we’re so pleased to be continuing this important work throughout the summer months with these same partners.”

Brighter Bites measures the outcomes of its program to determine impact. Research shows the Brighter Bites model provides consistent opportunities for children and their families to practice healthier behaviors in school and at home:

  • 98% of Brighter Bites parents report their children eating more fruits and vegetables while participating in the Brighter Bites program.
  • Of those, 74% said they maintained that increased level of consumption after Brighter Bites ended.

About Brighter Bites:

Brighter Bites is a nonprofit that creates communities of health through fresh food with the goal of changing behavior among children and their families to prevent obesity and achieve long-term health. Brighter Bites is an evidence-based, multi-component elementary school, preschool, and summer camp program that utilizes reliable access to fruits and vegetables, nutrition education, and consistent exposure to recipes and messages that feature fresh food. Since 2012, Brighter Bites has provided more than 17 million pounds of produce and 100,000s of nutrition education materials to more than 40,000 families and teachers in Houston, Dallas, Austin, New York City, the Washington, D.C. Metropolitan area, and Southwest Florida. To learn more about Brighter Bites visit BrighterBites.org.

About City Harvest

City Harvest is New York City’s largest food rescue organization, helping to feed the more than 1.2 million New Yorkers who are struggling to put meals on their tables. We will rescue 61 million pounds of food this year and deliver it, free of charge, to hundreds of food pantries, soup kitchens, and other community partners across the five boroughs. Our programs help food-insecure New Yorkers access nutritious food that fits their needs and desires; increase partners’ capacity; and strengthen the local food system, building a path to a food-secure future for all New Yorkers. To learn more, visit CityHarvest.org.

About D’Arrigo Bros. of New York

Family-owned and operated, D’Arrigo Bros. of New York, Inc. has served the New York Metropolitan area for over 50 years, offering a full line of the highest quality fruit and vegetable items available every day of the week. The company is located in a 75,000-square foot. facility in the Hunts Point Terminal Market in the Bronx. D’Arrigo takes pride in offering its customers the highest quality produce that can be found anywhere. To learn more, visit D’ArrigoNY.com

Tyler Florence & Cooper’s Hawk

Cooper’s Hawk Winery & Restaurants, a lifestyle brand centered around food and wine, has announced their second wine collaboration with Chef Tyler Florence: a Sauvignon Blanc. The blend is a labor of love between Cooper’s Hawk winemaker Rob Warren and the Food Network host, author, restaurateur and winemaker, Tyler Florence. The collaboration wine is a limited production blend made for the company’s 300,000-plus Wine Club and is positioned as July’s “Wine of the Month”. While the wine debuted at a members-only Wine Club dinner hosted by Florence in Naples, Florida on June 20th, restaurant guests can sample the blend by the glass in the dining and tasting rooms throughout the month of July in any of Cooper’s Hawk 32 restaurants.
“Collaborating with the very best chefs and winemakers not only elevates the Cooper’s Hawk brand, but raises the bar for the entire hospitality industry,” says Cooper’s Hawk Founder & CEO Tim McEnery. “Working with Tyler on our second wine collaboration has been one of the most educational experiences to date. His curious palate and deep knowledge of wine helped create an exceptional Sauvignon Blanc.”
Over the past twelve years, Florence has added several wine awards to his list of accomplishments, scoring in the 90s with Wine Spectator and Wine Enthusiast. Tyler is also a top-selling author of 12 cookbooks and proprietor of two acclaimed restaurants.
I am laser-focused on creating exciting flavor profiles, so wine was a natural next step for me a decade ago,”says Florence. “The Cooper’s Hawk philosophy of blending brings great freedom to the world of winemaking and allows them to move with the trends. We used grapes from Monterey County to create a wine with aromas of lemon, orange, melon, grass, grapefruit and gooseberry with whimsical tropical flavors like guava, kiwi and passion fruit. The finish is crisp and loaded with green apple and citrus fruit.”
Cooper’s Hawk continues to push the boundaries of experiential branding by sharing the excitement that comes from collaborating with culinary and wine luminaries like Florence, and many others including Francis Ford Coppola Winery, Jean Charles Boisset (Boisset Collection), Richard Blais, Anne Burrell and many others.
About Cooper’s Hawk Winery & Restaurants
Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the belief that food and wine hold the power to forge lasting connections. A lifestyle brand focused on creating memorable moments that enrich lives, Cooper’s Hawk is the 34
th largest winery in the U.S. and home to over 300,000 Wine Club Members. The concept is a fusion of familiar elements – winery, modern casual restaurant, Napa-style tasting room and artisanal retail market – that has combined to create an entirely new hospitality experience. Cooper’s Hawk has been recognized as one of the five fastest-growing restaurant chains (Nation’s Restaurant News and Kalinowski Equity Research), has won over 500 awards for its wine and has been named the Official Wine of the Screen Actors Guild® Awardsthrough 2020. Cooper’s Hawk wines are sourced, blended, aged, bottled and distributed exclusively through Cooper’s Hawk.
Connect with Cooper’s Hawk Winery & Restaurants
Website: chwinery.com
Instagram: @CHWinery
Twitter: @CHWinery