Lily Diamond of the lovely Kale & Caramel blog has a new book out that celebrates farm fresh ingredients like herbs and flowers, and the many ways they can be used in the context of dining and beauty. While the idea of farm-to-table eating has been popular for years, few foodies in the space have managed to eloquent relay the multiplicity of uses that many of the world’s most popular herbs and flowers can provide– lavender and rose, for example, can both be used to make skin-softening beauty treatments, but they also add finesse and intrigue to desserts.

Why not combine both ideas into a single, easy-to-reference book?

With the publication of Kale & Caramel, a collection of 80 vegan and vegetarian recipes for sweet and savory foods, Diamond accomplishes just that.

Each chapter of the new book celebrates a single aromatic herb or flower and organizes it’s uses into recipes for breakfast, lunch, dinner, dessert… and plant-based infusions, face and body masks, exfoliation, and moisturizers. (Think: lavender oat milk baths, blackberry basil healing masks, brightening citrus scrubs, and the like. Ingredients you can pronounce, in combinations that nourish the body, mind, and spirit.)

With beautiful photos and easy-to-follow instructions, the book is must for anyone looking to (literally and metaphorically) get back to the roots of eating well and prioritizing self-care– without too much fuss or time expenditure.

We love Diamond’s recipe for Fig & Honeyed Thyme Ricotta Galette (above) just as much as we love her recipe for the endearingly-named two ingredient “Night Night Oil” (captured in the gallery below), which is so simple and satisfying to make that you’ll never spend money on expensive aromatherapy oils again.

Check out more images from inside the book, below.

Kale & Caramel is available for purchase now. To get your copy of the book, go here.

The post Kale & Caramel Highlights Beautiful, Practical Uses for Herbs and Flowers appeared first on Garden Collage Magazine.

Below, we spotlight some of our favorite classic and emerging destinations in central Connecticut– in particular, West Hartford, where new luxury hotel offerings, lovely gardens, and an incredible local food network continues to evolve and inspire.

Artisan West Hartford

Fresh off its one year anniversary, Artisan West Hartford continues to inspire patrons with finessed neo-New England fare served inside of what is, no doubt, a real-life version of The Secret Garden. Located in the heart of Blue Back Square at the Delamar Hotel, Artisan is open 7 days a week and features an expansive 1500 square feet of outdoor pergola and garden space– the first of its kind in the region.

Designed by gardener Renee Giroux (of Bouley Botanical fame), the concept is about as wholesome and idyllic as it gets: chefs grow the vegetables they cook with in the garden that surrounds the restaurant, harvesting items like patty pan squash, eggplants, and tomatoes just moments before they are cooked into elevated dishes that are served to diners in the same garden where they grew. (That’s about as farm-to-table as it gets.)

Executive Chef Frederic Kieffer’s menu is influenced by the seasons and as such is constantly changing, but Fall 2018 patrons should look out for the restaurant’s stellar crab meat and tomatillo gazpacho, which features a bed of succulent crab meat topped with avocado sorbet and a gorgeous bright green soup that they pour table side for added flourish. Seafood dishes, moreover, are excellent, while the wine list is selected with aplomb and dessert is thoughtful and tailor-made (items like local salted caramel goat cheesecake are offered alongside homemade ice cream and olive oil cake).

Those organic ingredients that cannot be supplied by the on site garden are sourced from area farms, so that Artisan can continue to offer fresh, artful cuisine year-round. In design as well as in practice, Artisan honors local craftsmanship and agriculture by paying homage to Central Connecticut’s tobacco farms with a series of oversized murals featuring flowering tobacco plants that echo the lushness and intimacy of the garden just outside. The result is a setting that is refined yet welcoming. To quote the restaurant itself: “The ambiance of a lush, romantic garden is transportive.”

Artisan West Hartford, 1 Memorial Rd, West Hartford, CT 06107

Elizabeth Park Conservancy (Hartford)

Elizabeth Park Conservancy is a 102-acre historical city park listed in the National Register of Historic Places that straddles both Hartford and West Hartford– a shared gem among the two municipalities. With a beautiful dahlia garden, a charming duck pond, and a world-class rose garden on site, it’s a great place to take the kids or dogs out for an afternoon spent in nature, and a lovely spot to run, walk, or picnic amongst the flowers.

The Elizabeth Park Rose Garden is the oldest rose garden in America– renown for its lush alleys of blooming heritage roses and it’s copious, expertly maintained espalier. Visitors to the garden can enjoy a meal at the nearby Pond House Cafe (which also hosts events and weddings) or do as the locals and get a takeaway lunch from Popover (see below) to enjoy a perfect outdoor meal in the park.

Elizabeth Park Conservancy, 2804, 1561 Asylum Ave, West Hartford, CT 06117

The Delamar Hotel & Spa (West Hartford)

Part of what makes Artisan so appealing is The Delamar Hotel, where the restaurant is situated. Not only is the Delamar the area’s premiere luxury hotel destination (featuring the work of local artists, a delicious complimentary breakfast, and local transportation services powered by a Tesla) but the on-site Spa is fabulous, offering a variety of bespoke esthetician services powered by Biologique Recherche and Valmont skin care products.

Services at The Delamar Spa range from non-invasive facelift treatments that use triple micro-current technology to manual lymphatic drainage, collagen eye masks, blow outs and deep conditioning treatments, and deep tissue massage, all of which are administered by highly trained, friendly staff. Many of the spa treatments also take place on an Amethyst BioMat, which offers the benefits of far infrared heating, which is thought to improve circulation, immune function, and fight inflammation.

The Medspa at the Delamar, meanwhile, offers Coolsculpting, Botox, Juvederm, and Kybella, among other medically approved health and beauty treatments. Locals can get treatments before heading down to Artisan for the perfect stay-cation, but visitors to the area will also enjoy the relaxed, restorative offerings.

Delamar West Hartford, 1 Memorial Road, West Hartford, CT 06107

Popover Bistro & Bakery (Simsbury)

We’ve had many good popovers in our day– but none seemingly as inspired and inventive as those sold at Popover Bistro & Bakery in Simsbury. Popover’s Mission is synonymous with its name: they specialize in popovers (again: why doesn’t every city have one of these?!) and salads that are made from farm-fresh ingredients daily.

Popover aims to source local, healthy, organic products whenever possible, and they take special care to create allergy-conscious food with universal appeal. Fortunately, the bakery is also open late (as far as bakeries are concerned, 8 PM is late) and on the weekends. It’s a truly modern operation that knows what it does well, which is why people keep coming back.

Popover Bistro & Bakery, 928 Hopmeadow Street, Simsbury, CT 06070

Millwright’s Restaurant and Tavern (Simsbury)

Since 2012, Millwright’s has been serving seasonally inspired New England cuisine that includes micro-gastro triumphs like Chef Tyler’s signature tapioca custard, “All The Flavors of Clam Chowder,” which is now a guest favorite. Special care is also given to actively use ingredients that would have been available in New England historically– and with the exception of citrus and a few seasonal necessities that can’t be grown in the winter, they’ve done a pretty good job of sticking to their source bioregion.

The post West Hartford Aims to Be Connecticut’s Next Foodie Paradise appeared first on Garden Collage Magazine.

As always the event is free and open to the public.

In addition to the bee marketplace, this year’s NYC Honey Fest will include a honey tasting competition, a costume contest, honey extraction demonstrations, and more. Guests will be invited to taste all the honeys provided by NYC beekeepers and vote for the best honey vintage. Prized will be awarded to the beekeeper with the most votes– a subtle but thoughtful way to support your local beekeeper.

(Tip for first time visitors: If Mike’s Hot Honey happens to be selling in the marketplace, buy some! This delicious honey infused with chilis can be thought of as a healthier alternative to Sriracha– with a much more nuanced and locally-sourced flavor profile. We love it in stir-fries, drizzled on grilled peaches, and even topped over ice cream!)

The Rockaway Boardwalk can be accessed by land or by sea.

Directions from the event website: “Honey Fest 2018 is conveniently located a few blocks south of the new NYC Ferry stop. If you’re taking the train, hop on the A and get off at Broad Channel, where you can transfer to the shuttle and get off at Beach 105th St.”

For more information, visit the event’s official website. We hope to see you there!

The post Event We Love: NYC Honey Fest appeared first on Garden Collage Magazine.

Known colloquially as “baby quinoa”, kañiwa is smaller, crunchier, and higher in protein than quinoa– and it’s much less likely to be genetically modified when you buy it because the plant can resist low temperatures and high altitudes (it’s considered the most resilient grain crop in the world). This, in turn, makes kañiwa a safe bet for subsistence farmers– plus, it has all the health benefits of quinoa and more.

Peru is one of the most important agricultural centers in the world in terms of preserving genetic diversity of plants. Some of the world’s most diverse, unique, and nutritious grains, legumes, and fruits are produced here; kañiwa is merely the latest crop to be introduced to an American public who is increasingly concerned with the glycemic index.

Zocalo Gourmet’s kañiwa is source from Peru and is classified as a Rooted Food— “authentic, native foods created by small, community-based producers” whose crops represent “a community, a region, and a way of life.”

By purchasing Rooted Foods, consumers directly strengthen the economic, social, and environmental fabric of that community. (This particular kañiwa is sourced from El Altiplano, a company who works with over 160 producers who grow native grains in the Altiplano of the Peruvian Andes. They provide a seed bank, organic certification, low interested loans, profit-sharing, and a secure market at fair prices. By introducing organic farming techniques, the company has increased yields and offset some of the serious challenges arising from Climate Change in the region.)

Gluten free, high in protein, and half the size of quinoa, kañiwa has a nice crunchy texture and an earthy flavor that works well with vegetables, fish, and in stir fries, stews, omelettes, and salads. But it’s also a slightly healthier version of quinoa itself: kañiwa is technically a seed, not a grain, and is a rich source of lysine, an amino acid that is one of the key components of collagen.

Kañiwa is also high in iron, magnesium, Vitamin E, B vitamins, zinc, and phosphorous. It cooks just like quinoa: cook one part grain with three parts water with a dash of salt, bring to a boil, then lower to a simmer and cook 30-40 minutes with minimal stirring. With its sweeter, nuttier taste, baby quinoa is ideal for use in grain bowls, stuffing, porridge, and more.

Like baby avocados, much of the novelty comes from size– and the fact that unlike quinoa, you don’t have to rinse it before cooking. We like mixing it with chopped sweet potatoes, sautéed spinach and mushrooms, dulse flakes, tamari, sesame seed oil, salt and pepper and chili flakes to make a healthy vegetarian lunch. Either way, however you prepare it, “Baby quinoa” is easy to make and tasty to boot– and with a name this cute, what’s not to love?

Love healthy cooking? Read our stories on edible algae, the new wave of all-black superfoods, or revisit our spotlight on mesquite cactus flour.

The post This New Baby Quinoa Is So Cute appeared first on Garden Collage Magazine.

French women were famous for not gaining weight despite the recklessness with which they consume foie gras and cheese; they are not known for their balanced chakras or deep knowledge about the difference between kale and chard.

But Paris, which has never been associated with fitness centers or green juices, is now seeing the rise of booming wellness industry that mimics what is now standard in New York and LA.

Here are six new healthy, nature-inspired places worthy of exploration. 

Studio Modo Yoga

Cult hot yoga studio Modo Yoga has finally come to Paris, setting up shop in a studio on Boulevard Richard Lenoir. Also known as Moksha Yoga across the Atlantic, Modo Yoga is a concept that integrates the idea of caring for the environment.

The Modo community is committed to using only non-toxic, low-impact, and renewable products– and Modo Yoga Paris is the only one of all hot yoga studios in France to adopt an eco-friendly mission.

Studio Modo Yoga, 21 Boulevard Richard Lenoir, 75011 Paris

Balzac’s Home Garden

In the heart of the old village of Passy, in the chic district of La Muette, Balzac’s pretty home (and its garden) is open for visitors. Only regulars from the 16th arrondissement of the capital, or those who love literature, know this garden. And with good reason: you still have to climb several stairs and admire the Eiffel Tower for a while before entering the Balzac House Garden, which is a hidden green space approximating 650 square meters.

Small but very green, Balzac’s garden has been having a renaissance among those seeking green solace in the City of Love. Nowadays, it’s composed of a large lawn– pleasant and perfect for those who wish to have a picnic– and is constantly blooming with boxwood, roses, and vines. It’s an ideal place to read, picnic, or meditate in seclusion. 

Balzac Garden, 47 Rue Raynouard, 75016 Paris

Chez Simone

Chez Simone is one of the most impressive modern community spaces we’ve seen– in Europe or elsewhere. A mix of co-working spaces, workshop space, a gym, and a restaurant define the space, which is more private and feels much cooler than, say, a yoga studio-meets-cage. Imagine a chic apartment in the heart of Paris that offers a complete program of exercise classes (yoga, pilates, dance, etc) in small group settings, as well as 15 minute drop-in spa treatments, a healthy Peruvian-inspired cafe, and a co-working space all in one. Ultimately, Chez Simone is all about wellness and empowerment– “Eating well, moving well, living well” is their motto. Think of it as Paris’ answer to The Wing, if The Wing was about wellness. 

Chez Simone, 140 Rue de Rivoli, 75001 Paris

Catherine Dupuch

Massages, relaxation, and other energy work abounds in Paris, but none are as bespoke and seemingly in sync with nature as Catherine Dupuch. In her salon du Marais, Dupuch prepares personalized flower elixirs that address mood ailments and other psychological aspects of wellbeing. A must for any visitor or local seeking respite in a calm environment. 

Catherine Dupuch, 10 rue des Francs-Bourgeois, 75003 Paris

Joseph-Migneret’s Garden

Also known as “The Garden of the Roses,” this vegetable enclosure is the result of an assemblage of three gardens behind a set of private mansions on rue des Francs-Bourgeois. 

It took all the ingenuity of its designer and landscaper to assemble the private gardens of three private mansions and to open them up to the public. While preserving the intimacy of the different spaces, this haven of accessible greenery includes one green carpet reserved for children’s games and a shaded fig tree grove. A third plot, more luminous and unobstructed, hosts a perfectly maintained flower garden.

Joseph-Migneret’s Garden, 35-37 rue des Francs-Bourgeois, 75004 Paris

Read our recap of the 11 Best Vegan Restaurants in Paris, or check out our compilation of Paris’s Most Romantic Hotels. Need some rest and relaxation? Here’s where Paris’s finest go for a spa day.

The post 5 Healthy Paris Hot Spots appeared first on Garden Collage Magazine.

Today we’re fortunate to have access to organic produce in abundance, from our local farmers market to bodega, but an organic sticker doesn’t mean our organic salads are loaded with nutrients like they used to be.

It’s been estimated that our food is 80 percent less nutrient dense than it was just 30 years ago, largely owing to soil depletion. Organic certification implies our produce was grown without pesticides, synthetic fertilizers, sewage sludge, ionizing radiation, and GMOs– but if our intention is to receive nutrients from our food, then we need to start asking different questions, namely– what is the condition of the soil? If the soil is starved of nutrients, so is the food that’s grown in it.

A New Model for Growing

Our soil is in a state of crisis with an estimated 60 years of use remaining if we don’t change our farming methods. If we’re not going to remediate the soil that’s dying beneath us– a challenge and commitment that most farmers don’t have the time or money to make– we need to grow directly above it, Erik Cutter of Alegría Farms explains.

Cutter is an urban farmer who teaches regenerative agriculture. He has created the Alegría Soxxboxx Growing System using Filtrexx’s patented GardenSoxx mesh, his own blend of soil that’s blended by Kellogg Garden (the only company that makes 100 percent organic soil to date), and a hydroponic flood and drain tray conveniently positioned at hip level to prevent hungry varmints from snacking.

This entourage allows the plant to not lose any water or nutrients, while maintaining an abundance of oxygen.

“When we put our living soil filled socks in a tray, we create micro-environments between the socks and the sides of the tray that promote plant growth through greater access to oxygen,” says Cutter.

“The best qualities of hydroponic, aeroponic, and organic farming are realized in one system. These micro-environments resist dehydration, while remaining damp and full of oxygen to support healthy root systems,” he adds.

This system provides 30-40 percent more oxygen to the root system.

Modularity is Key

The standard size for the SoxxBoxx growing system is 4×8′, a modular and accessible size appealing to farmers and also home growers. This is how we get what Cutter refers to as ‘above organic regenerative growing systems’ into homes: by simplifying the concept and making it financially accessible and scalable for farmers.

After years of developing food on farms, Cutter is now focusing on building food growing systems that are both Earth-friendly and productive. One such system yields 6-8 crops per year; uses 50 percent fewer fertilizers, zero toxic pesticides, and 95 percent less water; and it increases atmospheric carbon sequestration.

Starting with Southern California, Alegría will manufacture and distribute from their facility in Orange. Their latest project site includes Crestvilla in Laguna Niguel, a senior living community in California where ten 4×8′ systems will soon be installed– on the roof.

The goal is to provide healthy food on site while teaching seniors about planting, harvesting, and delivering superior produce to their chef, so that they can consume the nutrient-rich food they grow them selves.

“We’re looking at ways to make our seniors more active and our system provides that,” Cutter explains. “Offering regenerative food production systems in senior living communities creates more engagement and results in a healthy and stimulating community experience.”

Cutter has also been involved in high CBD cannabis research for over 20 years and believes that high CBD cannabis has tremendous potential to reduce, alleviate, and even eliminate disease. He’s developed a smaller system, the CannaSoxxBoxx that’s outfitted for two cannabis plants.

Either way, whether it be tomatoes or cannabis, Cutter is growing plants that are magnificent in appearance and taste because he’s determined to grow the highest quality plant possible. Plus, his growing system makes this process accessible for novice to expert gardeners alike.

The Need To Grow

Cutter can turn a steak-loving salad hater into a SoxxBoxx fanatic, and this sort of buzz drew producers Rob Herring and Ryan Wirick to his growing system. He then became part of a film called “The Need To Grow,” narrated by Rosario Dawson, which tackles the problem of how we can feed the world without destroying the earth. The film had its World Premiere on February 25th at the Sedona International Film Festival in Arizona.

In the film, Cutter is joined by equally magnetic and moving minds that offer solutions of their own when asked about the impending food crisis. All that’s left is each and every one of us deciding whether we care enough about our bodies and the planet to implement the ideas.

Learn more about Alegria’s SoxxBoxx growing system by visiting the company’s website.

The post When Soil Is Contaminated, Build Above It appeared first on Garden Collage Magazine.

The festival spans three days, from July 19th to July 21st, and has a different line-up of activities each day. Festivities include archery tag, music, a pickle decorating contest, animals, face painting, fireworks, and a tour of Sechler’s Pickle Factory (an almost hundred year old pickle vendor that pickles just about everything, from cauliflower to orange strips to raisins).

In the era of probiotics, pickles are an unlikely source of healthy gut bacteria– so consider this an adventure in strengthening your internal ecosystem.

To learn more about the St. Joe Pickle Festival, visit their website.

Interesting in fermenting? We caught up with a punk-rocker-turned-health-coach who gave us the low-down on everything you need to know about fermenting at home.

The post Events We Love: The St. Joe Pickle Festival appeared first on Garden Collage Magazine.

While the color black is more likely to conjure visions of a burned meal than inspire notions of edibility, the dark hues that occur in nature often come with a number of beneficial vitamins and minerals. While the health benefits of omega-packed chia seeds and iron-rich squid ink are well documented, there’s a new wave of black, gothic-looking superfoods in town. (Apparently, black is the new black.)

Below, we explore seven jet-black superfoods to look out for on your next grocery run.

Black Sesame Tahini

Tahini made with black sesame seeds instead of white ones yields a brilliant, shiny black nut butter that looks like… well, tar. But it tastes like heaven! The earthiness of the humble black sesame (which is often used in sushi and as garnish but not as often in Tahini) makes for a decadent, exotic spread that can also be used in hummus (black hummus!), smoothies (black smoothies!), or drizzled over veggies (zebra veggies!).

If you like tahini, you’ll like this. Kevala’s organic black tahini is made with 100% organic unhulled black sesame seeds that are slightly roasted and stone ground for maximum flavor and smoothness.

Black Rice Vinegar

Ok, so it isn’t exactly black.

Black rice vinegar (so named because it’s made from fermented black rice, soybeans, and water,) is full minerals and acetic acid, which aids in regulating blood sugar levels and boosting gut health. (We like Kakuida’s premium black vinegar because it’s organic and it comes in what looks like a beautiful wine bottle with a pour spout.)

In Vietnamese food, black vinegar is a sweet-and-sour staple with a slightly acidic bite that can balance out oil-based sauces or the sweetness of carmelized veggies. Like all vinegar, it can help stabilize blood sugar when eaten as part of a high glycemic meal, like one that contains rice, bread, or pasta.

Mix in a 1:1:1 ratio with sesame oil and soy sauce, then sprinkle with red pepper flakes to make a tangy salad dressing, or use the mixture as a brine for refrigerator pickles. Or, simply sprinkle over a plated stir fry to add a finishing touch of flavor.

Coconut Ash

Morgenstern’s Finest Ice Cream took the dessert world by storm when founder Nick Morgenstern launched his exotic black coconut ash ice cream in May of 2016.

In the course of the summer that followed, the New York City hot spot became a tourist destination as foodie-travelers and Instagrammers from all over the world flocked to the parlor to take a #ConeSelfie with the now-iconic black ice cream. The ice cream, which was dyed with coconut ash (e.g. the remains of a charred coconut) tastes like a cross between vanilla and coconut. Yes, it turns your teeth black, but not for very long.

Until very recently, squid ink was the go-to “non-food coloring” food coloring of choice. When chefs wanted to, say, make a jet-black pasta, they opted for this animal-based staple. Coconut ash, on the other hand, might be a nice coloring agent for vegan dishes. Cooks have only just begun to explore the possibilities.

Botija Olives

As it turns out, many black olives are picked before they are ripe, and then artificially softened and darkened with a chemical treatment. [easyazon_link identifier=”B007QVUYNY” locale=”US” tag=”gardcoll03-20″]Sunfood’s Pitted Peruvian Black Botija Olives[/easyazon_link] are naturally cured (but still raw) and packed with vitamins A and E, and minerals like calcium, iron, and oleic acid.

There are no preservatives– just a little bit of salt and lots of nutrients– which results in a rich and savory taste that we actually like much better than the traditional, not-so-good-for-you olives. Serve alone, with your favorite cheeses, or throw them in a marinated kale salad with goat cheese, pumpkin seeds, and avocado.

Black Garlic

Black truffles have been popular among foodies for years, but black garlic is increasingly creeping up on farm-to-table menus as a favorite all natural flavor enhancer.

Black garlic is aged garlic that has undergone a chemical reaction that results in an almost “cured” taste. What is known as a “Maillard reaction” (akin to caramelization) enhances bioactivity and flavor, resulting in a sweeter, softer, more nourishing garlic that is ready to use in stir fries, asian cuisine, risotto, chicken or fish dishes, or soup.

Black Natto

Natto is an ancient Japanese food made from fermented whole soybeans cultured with beneficial bacteria. As a Japanese staple that is just now coming into vogue in the U.S., it is one of the earliest forms of probiotic foods, with billions of live probiotic bacteria (Bacillus subtilis, which is not found in any other fermented foods in the west) per serving.

We love NYrture’s black New York Natto, which is made fresh in NYC from sustainably grown black soybeans that are rich in anti-inflammatory and antioxidant compounds. Natto is also an incredibly rich food source of VitaminK2, which is vital for the cardiovascular system and bone health. Because of its silky fermentation, natto will appeal to those who like cooked okra, with a smooth, glassy texture that makes a welcome addition to any poke or grain bowl.

Black Salt

Kiawe is Hawaii’s slightly sweeter answer to the mesquite tree, which makes it a favorite wood for smoking and roasting in native Hawaiian cuisine. Kiawe smoked sea salt is made by evaporating sea water from 2200 feet below the sea and then cold smoking it with Moloka’i Kiawe wood. It’s also a great souvenir to pick up on the islands, as it adds a bold and smokey flavor to everything from meat and vegetables to soups and curries.

Hiwa Kai lava salt, alternatively, is made with activated charcoal from Hawaiian coconut shells, whose flavor is exotic and complex. It’s good for snack mixes, roasted nuts, and BBQ sauces and herbs.

The post All Black Everything: A New Wave of #Goth Superfoods appeared first on Garden Collage Magazine.

While the appeal of working in nature is not new, news of this specific shift and its demographic scope arrives at a time of massive technological tumult.

Around the world, people are leaving social networks like Facebook and Twitter by the millions— likely in response to concerns over privacy, mental health, tech addiction, and/or Russian intervention in U.S. political discourse.

All of which makes turning away from technology and maximizing one’s interaction with nature even more appealing.

“For only the second time in the last century, the number of farmers under 35 years old is increasing, according to the U.S. Department of Agriculture’s latest Census of Agriculture,” the Post reports. “Sixty-nine percent of the surveyed young farmers had college degrees — significantly higher than the general population.”

What’s more, a survey conducted by the National Young Farmers Coalition shows that the majority of these young farmers did not come from agricultural families– which is likely a reflection of the growing popularity of the local food movement, which has cemented itself in the cosmology of American eating. In some states, the number of farmers under the age of 35 has increased over 20 percent.

Whereas older generations saw agriculture as a means to an end, young people, it seems, view growing food as a conduit for exercising political views, a symbol of aspirational living, and a deeply fulfilling vocation in addition to sustenance– and if the pattern continues, it will also prove itself to be a healthy, modern way to work. Read the full article over at the Washington Post.

Are you a college aged adult interested in farming? Check out this list of summer farm internships. Or, download these 9 great gardening apps for amateurs and professionals alike.

The post Why Millennials are Leaving Desk Jobs to Work on Farms appeared first on Garden Collage Magazine.

Take, for example, their colorful superfood lemonades and their “freeze” option– a signature method of making sorbet and “fro-yo” out of frozen juices and nut milks. By presenting culturally ‘sexy’ idea through the lens of superfoods, Pressed has made them more accessible.

The ingredients chosen for their superfood lemonades– a collaboration to honor Vogue‘s 125th Anniversary– were selected for antioxidant and skin hydrating properties. Their good-for-you Pink Lemonade, which features lemon, pitaya, rose water, goji berry, camu camu, captured Instagram’s heart alongside it’s, Pressed’s bright blue lemonade, which was colored with blue spirulina.

“Bold colors are really trending right now,” Hayden Slater, one of the brand’s co-founders, told us when the collaboration was still ongoing. Slater was quick to acknowledge the culturally salient aesthetics that made the colorful juices so appealing.

“I’ve never seen color like what was in our two lemonades that wasn’t artificial,” he said. “It was all about education– taking a lemonade and adding functional benefits to it, making it aspirational, functional, and fun.”

Even more innovative, however, is Pressed’s “Freeze” option, which does for juice and nutmilks what 16 Candles did for Fro-Yo.

Freeze is soft-serve made from 100% fruits, nuts, and vegetables (its non-dairy, gluten-free, and has no refined sugars). One can add toppings just like at an icecream bar, the likes of which include: blueberries, strawberries, shaved almonds, coconut, chia seeds, almond butter, cacao drizzle, honey, and other fruits, seeds, and nuts.

This particular innovation initially began with green juice, which remains their most popular option. “People just want the nutrition,” Slater adds. (At Pressed, drinks are formulated based on scientific research and an awareness of what superfoods people are looking for in juice at any given time– another aspect of their business model that sets Pressed apart from some industry peers.)

“Freeze took about 2 years to develop; some people interpret it as a soft serve— but its an alternative to fro-yo or ice-cream made from 100% produce; no binders or chemicals,” Slater points out. “It’s really our way of celebrating health and wellness, and also educating people. Education is not just what you read or having a conversation; its through trial.”

On a recent visit to the shop, an older man in a suit gets a freeze “sundae” to go. “People come in asking for 5 Size-2 vanillas that they keep in their freezer at home,” a cashier knowingly whispers.

Of course, for each boundary broken there must be an equal and opposite experiment. The brand’s “Heat” option rides the wave of interest in herbal tonics by introducing five plant-based lattes made without coffee.

The Turmeric Latte, Vanilla Almond Latte, Matcha Latte, Beetroot Latte, and Immunity Tonic (made with apple, ginger, lemon, and cayenne) reimagine morning drinks as vehicles for healing superfoods– a boon to those who loved the Unicorn Latte.

Bursting with the expected bright colors and nutrient profile to match, they are perfect fodder for Instagrammers: a quick hashtag search on Instagram reveals over 38,000 entries for #turmericlatte alone.

Pressed’s “Freeze” option does for juice and nutmilks what 16 Candles did for Fro-Yo.

Ultimately, however, the brand’s ethos of “Make it Delicious / Make it Nutritious / Make it Accessible / Make it Affordable / Make it for Everyone” boils down to humility and a willingness to experiment with the tropes that many people are conditioned to doubt or rolls their eyes at– until, that is, they try them.

As a result of this success, Pressed is currently working on expanding the Freeze and Heat options to all of their locations in various cities across the U.S.

“We didn’t invent juice,” Slater is quick to note.

“Juice has been around for thousands of years… but what we do is put a lot of heart and soul into creating something that’s for everyone– every shape, size, and color, whether they’re a kid, a woman, a man, or older– whether they’re ‘living the lifestyle’ or not doesn’t matter; they can walk into a store and find something for them.

That’s more important than anything else.”

The post Pressed Juicery’s “Freeze” is Revolutionizing Fro-Yo appeared first on Garden Collage Magazine.