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    Chef Jeff Henderson Hosts New Show

    Chef Jeff Henderson Hosts New Show



    Chef Jeff Henderson is going to be hosting the new show “Flip My Food” which follows him across the country changing the recipes we eat for healthier lives. Chef Jeff has an amazing story learning to be a chef while in prison and working his way to become Executive Chef at the renowned Care Bellagio and Caesar’s Palace in Las Vegas. He’s also a bestselling author and popular public speaker with an inspirational story about his life and career as a chef.

    The show premieres September 8th 2014 in National syndication.

    http://youtu.be/RrV0k5R_B6k


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    The articles on this website are provided for information purposes only. BlackRefer.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents. Use at your own risk.

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    The James Beard Foundation Names 2014 Leadership Award Recipients

    Five Honorees Recognized for Pioneering Work in Creating a More Healthful,
    Sustainable, and Safe Food World During Fifth Annual Food Conference


    New York, NY (July 17, 2014) – The James Beard Foundation (JBF) today announced the recipients of the fourth annual James Beard Foundation Leadership Awards. This year’s honorees are: Mark Bittman, Ben Burkett, Navina Khanna, Michael Pollan and Karen Washington. The awards recognize visionaries across a broad range of backgrounds who influence how, why, and what we eat.

    “These five innovators are shedding light on the important issues that our food system faces, particularly the complex realms of sustainability, food access, and public health,” said Susan Ungaro, president of the James Beard Foundation. “Whether it is through education and advocacy of family and urban farms; working with youth to inspire community involvement; or using the written word as powerful tool, all are profoundly influential in creating a healthier, safer, and more sustainable food world.”

    Now in its fourth year, the Leadership Awards, co-hosted by Good Housekeeping, recognize specific outstanding initiatives as well as bodies of work and lifetime achievement. Among the criteria used to select this year’s honorees are excellence of work, innovation in approach, and scale of impact either within a community or across the nation.

    2014 James Beard Foundation Leadership Award Recipients

    Mark Bittman
    Author/Journalist, The New York Times
    For using his international platform as a respected journalist and author to educate consumers about healthier food choices and to advocate for a better food system.

    Ben Burkett
    State Coordinator for the State of Mississippi, Federation of Southern Cooperatives; President of The National Family Farm Coalition; and Member of Via Campensina

    For the positive impact this life-long family farmer has made through his support of the American family farm and advocacy for the rights of every individual to wholesome food, clean water, air, and land.

    Navina Khanna
    Fellow, Movement Strategy Center
    For her work as a food justice activist organizing across communities for equitable and ecological food systems on local, regional, and national levels.

    Michael Pollan
    Writer/Journalist; and Professor, University of California, Berkeley
    For the influence his books, articles and public appearances have had on the national conversation about important issues, such as sustainable agriculture, nutrition, food safety, farm policy, public health, and animal welfare.

    Karen Washington
    Urban Farmer, Community Activist and Former President, New York City Community Garden Coalition

    For the impact her leadership has had on the revitalization of neighborhoods in the Bronx through the establishment of urban gardens, as well as her national appearances to promote green jobs, healthy diets, and community gardens.

    Honorees were chosen by past Leadership Award recipients including Hal Hamilton, Cynthia Hayes, Marion Nestle, Ricardo Salvador, Gus Schumacher, Will Allen, Fedele Bauccio, Wendell Berry, Dr. Jason Clay, Debra Eschmeyer, Sheri Flies, Jan Kees Vis, Fred Kirschenmann, Dr. Kathleen Merrigan, First Lady Michelle Obama, Janet Poppendieck, Alice Waters, Craig Watson, Tensie Whelan, and Malik Yakini. The program is partially underwritten by a grant from Grace Communications Foundation.

    The 2014 Leadership Award recipients will be honored on October 27 at a dinner ceremony co-hosted by Good Housekeeping and emceed by James Beard Award winner Mary Sue Milliken, co-chef/owner, Border Grill Restaurants & Truck at the Hearst Tower. Dinner will be a collaboration between Seamus Mullen, chef of Tertulia, author of Hero Food: How Cooking with Delicious Things Can Make Us Feel Better and Dr. Timothy Harlan, Associate Professor of Medicine, Associate Chief, Executive Director Goldring Center for Culinary Medicine, Internal Medicine and Geriatrics, Tulane University School of Medicine.

    The awards presentation will be part of the James Beard Foundation’s fifth annual Food Conference, Health & Food: Is Better Food the Prescription for a Healthier America?, taking place on October 27 and 28 at Convene Conference Center, 730 Third Ave., NYC. Founding support for this year’s JBF Food Conference was provided by GRACE Communications Foundation and Edens, with additional support provided by Bon Appétit Management Company, Karp Resources, Tabasco®, Good Housekeeping and Natural Gourmet Institute (current list as of press time). For more information, visit jbffoodconference.org or follow #JBFLeads on Twitter and Facebook.

    Both the Leadership Awards and the Food Conference further the James Beard Foundation’s work to highlight the importance of food and the culinary arts in our culture and to establish and support links between these arts, the community, and the key sustainability and public health issues of our time.

    Tickets to the Leadership Awards dinner are available for $1,000 to the general public or for $500 for Food Conference attendees; tables of ten are available for $10,000. A portion of each ticket or table purchase is tax-deductible as allowed by law. For event information or to purchase tickets, please contact Bowen & Company at 914.231.6180 or jamesbeard@bowenandco.com. Details can also be found at jbfleadershipawards.org.

    About the James Beard Foundation

    Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.


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    10 Must-Haves for Your Barbecue

    If you love to barbecue, you probably have a number of different barbecue accessories and items you use every time you have people over. Some of them directly affect the food, while others are used to set the mood. Do you have these ten must-have barbecue items? These are the things you absolutely need to have a great barbecue!

    1. Incredibly tasty meat! This is the centerpiece of any bbq. Whether its beef, chicken, fish, pork or any exotic meats, if the meat isn’t good, the entire barbecue will be a bust. Find a butcher or grocery store you trust to offer good meat so you won’t have to worry about the quality. Also make certain you understand how the meat should be cooked.

    2. Appetizers. Many people serve appetizers and other little finger foods to snack on while the main course is cooking. One of the most popular ones is kebabs or skewers. These are very easy to make on the barbecue, and you can add just about any type of vegetable or fruit along with the meat to make them fit your barbecue’s theme or your guests taste.

    3. Side dishes are the final piece of the meal. Usually, people go for sides that are fairly light for their outback bbq. Some people take the very simple route and get potato chips or fruit and vegetable trays. Pasta salad, potato salad, and coleslaw are also popular. If you’re eating outdoors, think about foods that can sit out in the hot temperatures for a while without going bad or starting to taste odd.

    4. Cold drinks. This is very important if it’s hot outside. You should have water, juice or pop on hand for any kids or those who don’t drink. For alcoholic drinks, beer is always the classic compliment to a bbq however you can select specific wines for each meat, red goes well with red meats and white wine goes well with white meat.

    5. Cool desserts. Likewise, for dessert at your bbqs, you may want to go with something chilled instead of something like a cake. Ice cream is popular, although it melts quickly. Small, bite size things like cookies are also good if you’re going to be outdoors most of the day.

    6. Entertainment. A lot of barbecues feature games of some sort. While you might want to play some sports or other outdoor games, there’s nothing wrong with playing cards, either. Do whatever you and your guests enjoy.

    7. Good lighting. This is especially important if your barbecue is in the late evening. You’ll want to have some kind of light so you can see to cook on your gas or charcoal bbq. One option is to hang garden lights (or outdoor Christmas lights) around your trees or from the edge of your roof. You can also light lanterns or get some tiki torches. Some of these candles even put off a scent that repels insects.

    8. Charcoal or extra fuel. You don’t want to start cooking only to realize you don’t have enough charcoal for your grill or gas for your gas bbq. Make sure you’re stocked up.

    flaming barbecues



    9. An ice bucket. If you’re going to be drinking chilled wine outdoors, you’ll want to keep it cool during the entire barbecue. An ice bucket does an excellent job of cooling, multiple bottles of wine.

    10. Finally, have a camera on hand to take pictures of all the fun you and your friends have at your barbecues! (Note: Add image: http://commons.wikimedia.org/wiki/File:Gnome-dev-camera.svg or similar)

    http://www.flamingbarbecues.co.uk





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    From our family to yours...
    ...brought to you by Goldson's MoreFire Hot Sauce

    Contemporary Masters, Inc



    "Team MoreFIRE" Follow Us on Facebook

    MoreFire Jerk Salmon (Serves 4)

    Ingredients:
    4 (4 oz) Salmon fillets
    Pinch of salt
    Pinch of Pepper
    Goldson's MoreFire Hot Sauce
    Olive oil
    Asparagus
    ½ teaspoon of minced garlic
    Table spoon of butter
    Lime Wedge

    Directions:
    If using frozen Salmon please follow defrosting instructions on package.
    Pre heat oven to 350.
    Season Salmon with salt a pepper.
    In oven safe dish drizzle olive oil on the bottom of pan.
    Place pieces of Salmon in the dish skin side down.
    Brush on Morefire hotsauce as a glaze.
    Cook for about 8-10 mins ( cooking times vary on size of salmon).

    Asparagus
    Trim and clean
    Simmer asparagus in butter and garlic for 5-7 mins.

    ** Serve over a bed of hot white rice (Jasmine preferred) and garnish with lime wedge**

    "Team MoreFIRE" Follow Us on Facebook



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    Contemporary Masters, Inc.
    Arthur L. Dawson
    Executive Director
    Phone: (321) 474-2632
    Email: arthurldawson@gmail.com
    Email: contemporarymastersinc@gmail.com
    Web: http://www.arthurdawson.com
    http://www.contemporarymastersinc.com

    Contemporary Masters, Inc




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    No Implied Endorsement:
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    Voo Vodka


    Entering the market is Voo Vodka a premiere spirit distilled in Michigan and available for purchased in Michigan and Nevada today. The vodka is one of the only vodkas created by an African American and was produced to have the smoothest taste with a mixer optional.

     Voo Vodka
    The name Voo Vodka was derived from the word Déjà vu and with one sip of this fine premium vodka, a flashback of all the great times in life should occur and most importantly create new ones. “Voo Vodka was created with a connoisseur in mind,” says founder DeCarlos Stewart. Voo Ultra Premium Vodka is one of the only vodkas that are distilled eight times from grain, which ultimately creates a smooth texture and sweet flavor. The other leading premium vodkas on the market is distilled five times and imported from other countries while Voo Vodka is distilled in the United States at a family owned distillery in Michigan.

    During the initial launch Voo Vodka will be available for purchase across Nevada and Michigan but will be expanding to Illinois, Florida, California, New York, and Georgia in the next couple months. The first bottle is offered in 750 ml and comes with a Voo Life VIP card which will gain people living the “Voo Life” V.I.P. Access, special discounts, entry access and more to Voo Vodka events and participating establishments.

    During the initial launch Voo Vodka will be launching a guerilla style promotional campaign filled with models, billboards, car wraps and more as well as donating a portion of the proceed to help bring technology to disadvantage children. Please visit: drinkvoo.com for more information.

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    The articles on this website are provided for information purposes only. BlackRefer.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.

    No Implied Endorsement:
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    First Lady Michelle Obama chats with SiriusXM host B. Smith about Healthy Soul Food


    - In an interview airing Tuesday, February 26, 2013 with SiriusXM host B. Smith about her continuing efforts to combat childhood obesity and the third anniversary of the “Let’s Move” campaign, First Lady Michelle Obama discussed the importance of teaching kids how to make healthy choices and the changes she had to make as a busy, working mother: -

    First Lady Michelle Obama: “We can do both. I think that health doesn’t mean no taste, and that’s what we have to communicate in our communities, that there’s a way to do all of the foods we love and that we’ve grown up with [by] changing preparations and adding different seasonings. We can still celebrate the foods that we love but do it in a way that nourishes our bodies and gives us the strength to keep making that history.”

    Smith’s interview with First Lady Obama will air February 26 at 5:00 pm ET on The B. Smith and ‘Thank You Dan’ Show on SiriusXM Urban View, channel 128. It will replay on February 27 at 3:00 pm ET.

    Launched by Obama in 2010, “Let’s Move!” is dedicated to changing the way a generation of children thinks about food and nutrition by empowering parents and caregivers; improving access to healthy, affordable food in school and at home and encouraging kids to be active.

    On The B. Smith and ‘Thank You Dan’ Show, husband-and-wife team B. Smith and Dan Gasby invite listeners to join in on their daily conversations about healthy living, food, entertaining, succeeding in business, as well as sharing their secrets to a successful relationship. The B. Smith and ‘Thank You Dan’ Show airs weekdays from 3:00 to 6:00 pm ET on SiriusXM Urban View, channel 128.

    First Lady Michelle Obama chats with SiriusXM host B. Smith about Healthy Soul Food

    SiriusXM host B. Smith: “We are honored to welcome to the show the First Lady of the United States Michelle Obama. Hi Michelle. It’s B. Smith and ‘Thank you Dan.’”

    First Lady Michelle Obama: “…it’s wonderful to talk to you both. Thanks for having me on and congratulations on all your success and excitement…going on—very proud of you both.”

    SiriusXM host Dan Gasby: “Michelle, you are such a style icon and…you looked great the other night at the Oscars. “

    B. Smith: “Not just great but fabulous!”

    First Lady Michelle Obama: “It was really a privilege to be able to announce the [Best Picture] award and to do it at the White House with all those wonderful military aides. They were more excited than I could have ever imagined…we always love the chance to highlight them.

    B. Smith: “This month marks the third anniversary of your “Let’s Move!” initiative. Congratulations on that. That is so important.”

    Michelle Obama: “Thank you. We are excited every day, but we really try to take the time on the anniversary to really take a step back, look at where we have come because we still have work to do. We’re still dealing with one in three kids in this country that are overweight or obese. We’re seeing issues with getting our kids physically fit. On average kids are spending 7 ½ hours every day in front of a screen.

    You know, kids aren’t getting the daily exercise they need. They should be getting at least 60 minutes a day but in our average schools there are fewer than 10% of our schools, public schools, where kids are getting daily PE or recess. So we can see why we’re here but, there’s hope and we’re starting to see that. We’re starting to see some shifts in the trend lines and the data where we’re starting to show some improvement because we’ve been spending a lot of time educating and re-educating families and kids on how to eat, what to eat, how much exercise to get and how to do it in a way that that doesn’t completely disrupt someone’s life…but finding ways to do these things incrementally, and particularly for our kids small changes can make an absolute difference.

    We’re going to spend two days on the road celebrating Let’s Move and we’re going to the in Chicago highlighting a new initiative around physical activity in the public schools. We’re going to spend a little time in Mississippi, which just three years ago was considered one of the most unhealthy states in the Union but they have since seen a 13% decline in childhood obesity rates in that state.

    So, we’re going to be traveling highlighting some of these successes and really encouraging people to do the work, celebrating companies like Wal-Mart that are finding ways to make the healthier choices, the more affordable choices. They are locating more and more stores in underserved communities so that people in poorer areas have access to fresh fruit and produce…so, we’re excited about that.”

    B. Smith: “Getting the family involved with making these meals is also important and learning how to make healthy choices. That’s really important. Do you with Sasha and Malia ever have a chance to get in the kitchen and make a meal?”

    Michelle Obama: “Not as much as we used to when we lived in Chicago. But before we came to the White House, that was one of the shifts I had to make as a busy mother, you know. Really cleaning our shelves, getting rid of the heavily processed foods, getting more fresh fruits and vegetables and fresh-squeezed juices in, getting them more involved in going to farmers markets and understanding where these fruits and vegetables are coming from. And that was one of the reasons I was motivated to plant the White House kitchen garden. Because I saw how much the difference it makes for kids when they are involved in the planting and the harvesting and the purchasing and the preparation of the foods they eat. It really fundamentally changes their approach to what they eat and what they’ll be willing to eat.”

    B. Smith: “I’ve always said that if more kids were taught to use kitchen utensils and gardening utensils they would be less likely to use guns and knives against each other. Everybody needs…healthy food and I think it is important that all of us are on the bandwagon of trying to bring our kids up and to bring our communities up…we’ve worked with the Prince George’s county kids….and it’s so rewarding just to see them understanding that growing things makes a big difference. It’s not like walking into a store and having a piece of candy—you’ve got real food that they’re eating.”

    Michelle Obama: “That’s absolutely true. And what we know is that what goes in to our children’s bodies, how they move their bodies directly affects how healthy their minds are… health, obesity rates, good nutrition— these aren’t ancillary issues. It has a direct impact on our kids’ ability to achieve in school. We know that that kids that have daily, physical activity are more focused when they get into the classroom. They can concentrate better, they get better test scores. The same thing is true when they get a healthy, nutritious balanced breakfast and lunch. We know what an impact that makes on their test scores and a whole range of academic achievements. So this is a big issue for this country to get ourselves on track with regards to our children’s health, and in order to do that we have to be healthy…as the parents in the household…

    “Let’s Move!” is targeted to kids, but ultimately it’s a family and it’s a community issue because our kids don’t do the grocery shopping. No matter how much they help in the kitchen, they can’t start the meal and prepare it from start to scratch. So they’re looking to us to give them good guidance.”

    B. Smith: “And that is our responsibility: teaching them strong values and making positive choices, and raising them in way that they understand what they need to feel good, to look good and to be healthy.”

    Michelle Obama: “Absolutely. And you have been a leader ….for as long as I can remember, you have been at the cutting edge and that’s one of the reasons we are so excited that you are going to be—as part of Black History Month [and one of the] many things we’re doing here at the White House—you are going to be the guest chef in the White House mess on Wednesday, February 27. That means you going to be cooking for all the staff.”

    B. Smith: That’s right, and I am so looking forward to it.

    Michelle Obama: “[You’ll be cooking for]…the oval office, the west wing, the east wing. You’re going to feed the administration on the 27th, and we are grateful and excited. We’ve got people buzzing around here…they can’t wait to get their fingers and lips on some of your food.”

    B. Smith: “[Since] it’s part of Black History Month I’ve chosen a menu that expresses that...it’s going to be soulful, and healthy.”

    Michelle Obama: “And that’s the point. We can do both. I think that health doesn’t mean no taste, and that’s what we have to communicate in our communities, that there’s a way to do all of that foods we love and that we’ve grown up with [by] changing preparations and adding different seasonings. We can still celebrate the foods that we love but do it in a way that nourishes our bodies and gives us the strength to keep making that history.”

    B. Smith: We need to be role models for the grownups as your daughters are role models for the kids.

    Michelle Obama: “Absolutely.”

    B. Smith: “There is so much that we all can do, it’s just taking the time to do it with the kids in the communities and the schools.”

    Michelle Obama: “…the message that we have to keep sending out there…[is that making]…small choices [like] substituting olive oil for heavier oils, putting in whole grain pastas [to your family and kid’s meals].”

    B. Smith: “Eliminating the fat.”

    Michelle Obama: “Right. Shutting off the fryer…do more grilling and boiling.”

    Dan Gasby: “And sugar is not your friend.”

    Michelle Obama: “You know, it can’t be your best friend—put it that way…these are small changes that will make a world of difference in the lives of all of us in our communities, but in particular, our kids.”

    For more information, visit http://www.siriusxm.com/urbanview

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    The articles on this website are provided for information purposes only. BlackRefer.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.

    No Implied Endorsement:
    BlackRefer.com does not endorse or recommend any article on this site or any product, service or information found within said articles. The views and opinions of the authors who have submitted articles to BlackRefer.com belong to them alone and do not necessarily reflect the views of BlackRefer.com.



    Wanted: 100,000 online hobby cooks


    - The ‘home bistro’ is born. A new social community for home made meals. -

    Brussels, Belgium (November 12, 2012) - CasaMeals.com: a brand-new social platform - offering an even newer concept - aims at hobby cooks of homemade meals. The first site of its kind.

    CasaMeals.com launched a home-made meals platform. It is the first, global C2C (Consumer-to- Consumer) bistro platform. Thanks to CasaMeals, people can not only eat meals prepared with love’ but they can also enjoy the heart-warming welcome by hobby cooks in their neighborhood.

    CasaMeals
    This new food concept benefits community members in multiple ways: it is an alternative to expensive restaurants,junk-food or choice-limited take-aways. It is also a ‘social’ place to learn and to share cooking skills, to meet new people and to make some money doing what one loves most.

    There are 3 possible ways of enjoying these home-made meals: Dine-in: people eating at each other’s place. Take-away: ‘come and get it’ and Home Delivery: delivered to your door.

    The menu choice is virtually unlimited. From fresh tapas, soups or original birthday cakes up to 5 stars culinary meals. CasaMeals.com celebrates the hidden cooking skills, passion and creativity that takes place in home kitchens all over the globe.

    The buyer liaises directly with the Home Bistro: there is no middle-man. In fact, members are buying directly from each other!

    The first enthusiastic users are thrilled to see this concept come to life. "From our own experience of never having time to cook and always missing out on that cherished family dining experience, we thought it was about time someone worked on a solution to this fundamental need. Now, not having time to cook is a great excuse to meet new people and share a friendly food experience with others”.

    The aim is to open more than 100,000 home bistros, which would make this dynamic community bigger than the sum of the world’s 4 biggest restaurant chains combined. CasaMeals is also organizing a Crowdfunding Campaign. Contributors are awarded with extras. More on www.indiegogo.com/casameals

    To open a Home Bistro, go to www.casameals.com

    CasaMeals is an initiative by GiGRUSH.org, a non-profit foundation focused on creating new concepts that make the world a better place.

    For more information contact:
    CasaMeals.com
    Sint Annadreef 68B
    1020 Brussels

    Contact: Ben Geurts
    Phone: +14085200987
    Email: ben@casameals.com.
    Skype: casameals

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    The articles on this website are provided for information purposes only. BlackRefer.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.

    No Implied Endorsement:
    BlackRefer.com does not endorse or recommend any article on this site or any product, service or information found within said articles. The views and opinions of the authors who have submitted articles to BlackRefer.com belong to them alone and do not necessarily reflect the views of BlackRefer.com.



    “A Jenny Friendly Hello,”


    In this month’s “A Jenny Friendly Hello,” we’re excited to spotlight our vivacious Brand Ambassador and actress Bre’ly Evans. Bre’ly recently lost 33 lbs.* with the help of Jenny Craig and revealed her new body on the red carpet for the Hollywood premiere of Sparkle, starring Jordin Sparks and the late Whitney Houston. Evans, who plays the role of “Tune Ann,” the best friend of Sparks’ character “Sparkle,” has struggled with her weight throughout her life, but decided to make a change after losing her grandmother to diabetes.

    Bre’ly is making strides towards a more active and healthy lifestyle and here’s what she has to say to you:

    Bre’ly Evans
    HI YA’LL!!

    Let me tell you –my life has been full of changes and I can’t believe what I’ve been able to accomplish since losing 33 lbs.* This month, I joined Team Jenny for the American Heart Association Heart Walk in San Diego and completed my first 5k walk! OMG, Can YOU believe it? I’m soooooo pumped and can’t wait to try a 10k!!

    I’ve had an amazing journey on Jenny Craig because I can inspire others to be the best person that they can be. Through this experience, I’ve learned that losing weight isn’t just about fitting into those skinny jeans –it's about being heart healthy so you can live a long and healthy life for your family.

    Trust me; I was a big girl all my life. I was always the girl with the fat cheeks, but when my grandmother died of diabetes, I saw myself traveling down that road and that's not who I am. I’m someone who lives a full, vibrant life and I just want to be healthy and happy and motivate others to do the same!

    One way I like to do this is by sharing my favorite Jenny Craig recipes with my girlfriends! Don’t ya know that you can still entertain your friends with food that’s yummy AND healthy? JennyCraig.com has so many fabulous dishes that you can never go wrong! Oh, and Jenny has this principle they teach called Volumetrics, where you can fill your meals with fresh fruits and veggies to fill up. It’s just fabulous, and as you can see - I tell EVERYONE about it!

    Take a look below for some of my most popular meals for ladies’ night (fellas, listen up –if you want to impress your lady, I PROMISE you will sweep her right off her feet by preparing any of these dishes. The best part? They’re absolutely delicious and so easy to make!!!).

    My Favorite Side Dish:
    Garden Pasta Salad. Everyone loves pasta, but the best part about this dish is it’s LOADED with veggies! The greener, the merrier J Check out the recipe HERE!

    Jenny Craig recipe


    My Favorite Entree:
    Cajun Turkey Burgers. I love a good burger –especially when it’s full of flavor. The Creole seasoning gives this meal a real kick without being too spicy. Anyway, the ladies and I bring on that heat ourselves! Throw some veggies on the side, and you’re GTG - GOOD TO GO. Check out the recipe HERE!

    Jenny Craig recipe


    My Favorite Desert:
    Creamy Chocolate Pudding. What is every girl’s best friend (besides shoes) –duh, chocolate!! This dish is so light and a perfect way to end your ladies night! Check out the recipe HERE!

    Jenny Craig recipe


    Okay friends, that’s all I have for you today. I hope you enjoy some of my favorite recipes and make them for your next party. I promise they won’t disappoint!!

    XOXO,
    Bre’ly

    For more information on Jenny Craig, visit: http://www.jennycraig.com/. And, don’t forget to visit http://www.jennycraig.com/heart-walk to learn about how Jenny is supporting the American Heart Association’s My Heart. My Life. ™ initiative. Here, you can sign up for the American Heart Association's Heart Walks taking place in over 300 cities through 2012.

    *Jenny Craig clients, on average, lose 1-2 pounds per week.

    ooOoo


    The articles on this website are provided for information purposes only. BlackRefer.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.

    No Implied Endorsement:
    BlackRefer.com does not endorse or recommend any article on this site or any product, service or information found within said articles. The views and opinions of the authors who have submitted articles to BlackRefer.com belong to them alone and do not necessarily reflect the views of BlackRefer.com.



    Slow Food Upstate


    How do you connect to your history, your traditions and your ancestors? Explore the food ways from Africa to the Carolinas. Slow Food Upstate brings to Greenville one of a handful of African Americans who have achieved prominence in the culinary world.

    She holds a Ph.D. from NYU, teaches English at Queens College, and speaks English, French, Spanish, and Portuguese. Jessica Harris is a member of the IACP and Les Dames d'Escoffier. Her articles have appeared in the Eating Well, Food & Wine, Essence, and The New Yorker, among other publications, and she has been profiled in The New York Times.

    Jessica Harris
    Photo Credit - Chester Higgins, Jr.

    Harris has spoken about the food of African Americans on The Today Show, Good Morning America, the Museum of Natural History, and has been a frequent guest at Philadelphia's The Book and the Cook. The U.S. slave trade took many things from the Africans who were forced into it: family, name, homeland, and, of course, freedom. But within that system of brutality, there were certain things that couldn't be stolen from the slaves, including their taste memories, cooking techniques and agricultural practices. It?s through these food memories and techniques that Africans transformed the way Americans eat.

    Slow Food Upstate hosts two events, the first which will be free and open to the public with Jessica B. Harris speaking on the subject The Healing Table: Using the meal as a way to heal the family. August 18, 2012 5:00 at the Sterling Community Center 113 Minus Street, Greenville, SC 29601 (off Dunbar St. near St. Francis Hospital)

    The Sterling community center has a long connection to the African American community and was the building which houses the community center was the first black high school begun by Rev. Minus, born in 1848 of slave parents in Colleton County SC. In later years many prominent African Americans graduated from the school, including Jesse Jackson and Lillian Brock-Fleming, City Council woman and Vice Mayor Pro Tem, District 2 Representative. The students of Sterling High School were the driving force that promoted the change of institutional segregation in Greenville County in the 1950's-1960's.

    The second half of the event, held August 19, 6:00-9:00 pm, will be a dinner hosted in a backyard garden, and will be a Fund Raising Event for Slow Food Upstate grants which goes toward local school and community gardens, small farms and educators in food and nutrition, and an International project, 1000 Gardens in Africa. The Thousand Gardens in Africa project provides education for farmers and young people, encourages the awareness of local plants and biodiversity, respect for the environment and the sustainable use of soil and water.

    It means the passing-on of knowledge from the old to the young and a reinforced spirit of collaboration. The support of a garden, moreover, guarantees a daily supply of fresh and healthy food to local communities and improves the quality of daily life and the development of local economies.

    Garden Party and Dinner August 19, 2012 6-9 pm Jessica B. Harris speaks on Same Boat, Different Stops an African Atlantic culinary journey as she examines the uses of some African food plants that have influenced the food-ways of the American south. Up-rooted from ancestral lands, Africans arrived with their intellect and cultural heritages unbroken in spite of the terror of the Middle Passage.

    Suffering harsh conditions, enslaved Africans put down roots in the soil of the Americas and grew new as well as old crops with ingenuity and vision. Africa?s contributions to the Southern food traditions are countless. African American food-ways, as expressions of various ethnicities and histories, mixed and stirred with Indigenous American, European, and Asian foods to create a unique blend of culinary traditions. Retracing the roots, Slow Food Upstate creates a meal based on the foods that made the journey, okra, watermelon, eggplant, sorghum, Tunis Lamb, Sea Island Red Peas, Carolina Gold Rice, and more, in the original African Traditions.

    Food historian Jessica Harris explores this part of the American story, and the people involved in it, in her new book High on the Hog: A Culinary Journey from Africa to America? which among many other of her books will be available for purchase at both events.

    Slow Soul, Jessica Harris speaks August 18, 5:00 at the Sterling Community Center Free and open to the public

    Slow Soul, A Garden Party and Dinner with Jessica B. Harris, author and speaker Slow Food Upstate Members $40.00

    Join us at www.slowfoodusa.org/local and choose SC Upstate Non-Member $50.00

    Group or Corporation,
    Donation to Slow Food Upstate in the amount of $360.00 Receive eight invitations to Slow Soul-a Garden Party Reserve your space at the Garden Party and Dinner here: www.brownpapertickets.com/event/255014

    Slow Food stands apart from other organizations in that the focus combines the pleasure of the table with the responsibility of the environment as well as a socially just food system. The culture of food connects us with our communities and our traditions. Slow Food works to build those communities and preserve the traditions and enjoyment of good food in the company of friends and family. Slow Food is dedicated to soulful pleasure to the table, while being ever mindful to be careful stewards of the environment, and ever mindful that food is a Universal right of all humans of all levels of income. This is the basis for the philosophy of Slow Food, ?Good, Clean and Fair.

    A book signing and question answer time with Jessica B. Harris at both events.

    Menu
    The menu is still in the development stages, but will reflect the products of African origin that came to be part of the Southern Food Traditions. Okra, Eggplant, Carolina Gold Rice, Watermelon, Tunis Lamb, and much more will be included and prepared in traditional African methods, with products that come from local farms.

    http://www.simonspeakers.com/JessicaBHarris

    ooOoo


    The articles on this website are provided for information purposes only. BlackRefer.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.

    No Implied Endorsement:
    BlackRefer.com does not endorse or recommend any article on this site or any product, service or information found within said articles. The views and opinions of the authors who have submitted articles to BlackRefer.com belong to them alone and do not necessarily reflect the views of BlackRefer.com.









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