Ten Things I Learned at The Sedona Yoga Festival

Sedona is a magical place, and when I learned that there was going to be a yoga festival taking place in Sedona, I immediately signed up! This was actually the fifth annual Sedona Yoga Festival which generally takes place in February/ March time frame. The festival lasts for 4-days and includes over 200 workshops on a variety of topics, besides yoga, that included spiritism, meditation, communication, sound therapy, healing, nutrition and more.

I have read many books on spirituality, explored different practices, do yoga off and on, and am always open to trying new things. I was excited to be hearing from the 100+ speakers coming to the festival from all over the world and eager to learn more.

Here are my top takeaways from the sessions I attended. Note, a lot of it is my own interpretation of what the speakers might have said.

There’s nobody here or out there who can hurt you more than yourself.

Heather Shereé Titus, Director of the Sedona Yoga Festival advised at the opening ceremony to love yourself, and be the love you want to see in others. It is only your own practices, behaviors and reactions that can cause you the greatest pain. You yourself allow the negative or positive energies to flow into you.

Nourish yourself with asana, meditation and inquiry before helping others.

This applies more to people who teach, help or care for others. Gina Garcia,  500-hour certified Baptiste Power Vinyasa Yoga teacher and founder of Yoga Across America (YAA), a non-profit corporation that teaches yoga and wellness educational programs across the country, conducted this extensive workshop.

Avoid prescription medication and alcohol to protect yourself from fallen angels. 

I did not know much about unwanted spirits attaching themselves to human bodies in the time when we are most vulnerable. Professional Energy Cleanser Herman Petrick talked about keeping a clear and balanced energy field, and how it can help with depression, anxiety, sleeping disorders, re-occurring nightmares, chronic headaches, etc.

Sound is an important vibration that helps relax and quietens the mind.

“Like a dinner bell, the sound of bowls can alert you for meditation,” said Ashana in her hands-on workshop with quartz crystal singing bowls. Though I did not buy any bowls, I have started playing flute, tabla, gamelan, meditation and yoga music during meditation, before sleeping and while lounging, and it has had profound effects.

Make superfoods part of your daily diet.

Until now, I knew what superfoods generally are and tried to eat them now and then. But Jeff Breaker, who represents Purium Health Products, emphasized that eating real food can make you feel better, help recover faster and enhance the spirit. He recommended eating organic greens, whole grains, soaked nuts, and filtered water. Also, eat as much vegan as possible and add a superfood shake to your diet. I have started making my own granola with organic oats, chia, flax, almonds, dried blueberries, agave, honey and coconut.

Energy flows through the gaze of the eyes.

In the session on Drishti by Sara Elizabeth Ivanhoe (yoga spokesperson for Weight Watchers), I learned how to focus on a still image to improve my yoga postures with fluid transitions. The same can be applied to everyday life by working on the third eye to see beyond time and space.

When you want to connect with someone, look into their eyes.

Leah Misty and David Tietje of Thai Love Yoga did an interactive seminar on enhancing communication, which included Sacred Space Ritual, Soul Gazing, Thai Massage, Laughter Yoga, Connection Trio and Affirmation Circle. My husband and I gazed at each other’s eyes, gave each other gentle massages and exchanged words of gratefulness. I found this exercise very useful and repeat it every time I want to convey my message to another person in an assertive yet gentle manner.

Everyone is born with spiritual gifts. Learn to recognize and appreciate them.

I found Sunny Dawn Johnston’s workshop on intuition to be the most interesting as she talked about connecting with the spirit world. Every person has intuition, but sometimes cannot distinguish between mindless chatter and the angelic voice. To exercise receiving guidance we can raise our vibrations (through music, yoga, dance, nature), play intuitive games, and start trusting ourselves.

Chocolate is good for the soul.

Some of you may be delighted to hear that (good quality dark) chocolate heightens your sensations. In Yoga of Chocolate session, instructor Jyl Marie combined yoga poses with 100% organic Chocolate Tree chocolate tastings. Her aim was to use chocolate as a way of encouraging people to slow down and really taste, savor, and enjoy their present moment experiences, whatever they may be.

Hopefully, you have enjoyed reading this post and will come back for more!

A Guide To NYC’s Best Subway Art

Whether you’re a native New Yorker or a tourist looking to explore the wonders of the city, you’ll no doubt find yourself taking the subway. While there are certainly crazy NYC subway stories that’ll make you crave a cab, venturing into New York’s underground can be unforgettable for good reasons, too. This is especially true is you’re into colorful creativity, as art in the subway abounds!

NYC takes its title as one of the world’s art capitals seriously, so expect to come across some of the finest art in the city just taking the subway. Keep your eyes peeled for the various gems you’re sure to come across —  especially when it comes to the five installations listed below!

1. Life Underground

Where: 14 St @ Eighth Avenue station

art in the subway

STOP BY THE 14TH ST/EIGHT AVENUE STATION TO SEE LIFE UNDERGROUND! PHOTO VIA TOM OTTERNESS

This 16-year-old installation, meant to capture “life in New York,” is one of the city’s best pieces of art in the subway. Artist Tom Otterness used over a dozen bronze sculptures to depict everything from the homeless being watched over by police to New York’s famous sewer gators chomping on the head of a wealthy citizen. It’s easy to rush through the city when it comes to a commute, but these playful figures are worth slowing down for!

2. Happy World

Where: Flushing/Main Street

art in the subway

PHOTO VIA IK-JOONG KANG.

Flushing is often noted as one of the most diverse neighborhoods in the city — a fact that Ik-Joong Kang made a point of celebrating with this art piece. Happy World uses over two thousand hand-painted ceramic tiles to depict various aspects of the large world Kang saw in Flushing and beyond. This includes many different people, events and views of NYC. With so much happening all at once, it can be comforting to see it condensed into a single installation (even if condensed refers to over two-thousand tiles!).

3. REACH

Where: 34th St/Herald Square

art in the subway

PHOTO VIA CHRISTOPHER JANNEY @ JANNEYSOUND

Suspended above the N/R platforms of this station, there is a green bar with sensors that run along its side. While this horizontal rack has a tendency to go unnoticed by commuters, it’s actually a brilliant piece of interactive art in the subway that encourages New Yorkers to communicate with one another, even at their busiest. Waving your hands in front of the sensors causes a light to flicker on, and a sound to come from the rack on the opposite platform.With this unique musical instrument, those on the downtown and uptown platforms can interact without a single word!

4. My Coney Island Baby

Where: Coney Island/Stillwell Avenue

art in the subway

PHOTO VIA MTA

There are a number of creative reasons to make your way down to Brooklyn’s Coney Island. NYC street art is one, while the other is the artwork of Robert Wilson. This installation features a wall of glass bricks showcasing silkscreened images. The format of this unusual exhibit makes the pictures — like Nathan’s Hot Dog stand and Coney Island’s famous carousel — especially alluring on sunny days when light streams in, illuminating the images. Just one reason to plan your Coney Island trip for a sunny day!

5. Elevated

Where: Lexington Avenue/63rd St

art in the subway

PHOTO VIA MTA FLICKR

With the Second Avenue Station nearly a decade in the making, artist Jean Shin had to pull out all the stops when planning her contribution. Sure enough, her mural “Elevated” is a standout even among the world class art of this brand new subway line. This piece spans over three levels of the station, depicting the construction done to dismantle the Second and Third Avenue line, along with stills of commuters — all of which are composed of ceramic tile, glass mosaic and laminated glass. This piece works to connect the past of New York to the present. And this is something you can be a part of for yourself, now that this new subway line is open!

~ By guest blogger, Shania Russell, a senior at Bronx Academy of Letters with a passion for writing. She has used programs such as Young Playwrights Inc., The Moth and Girls Write Now to channel these passions, and has done her best to help others do the same as managing editor of her school’s literary magazine, One Pen. When not busied with her tendency to overextend herself with various projects, she can be found with her nose in a book or humming the tune of whatever musical soundtrack she is obsessed with that week. THIS POST ORIGINALLY APPEARED ON NYC TOURS & PHOTO SAFARIS

Highlights From The New York Times Travel Show 2017

We are back from The New York Times Travel Show where I spoke, signed copies of my books, and networked with dozens of travel companies from around the world. This year, it was a record breaking show with 30,099 participants and 560 companies representing over 170 countries!

On Saturday, I spoke on a panel called Global Travel Tips for Women moderated by April Merenda, owner of Gutsy Women Travel, along with Cheryl Benton of The Three Tomatoes, and Lea Lane, author of “Travel Tales I Couldn’t Put in the Guidebooks. We discussed best-practices for women traveling solo, including popular destinations (Cuba, Morocco, Bali), safety and money saving tips.

Later that afternoon, I spoke to over 50 people interested in volunteer traveling at Meet The Experts area. It was amazing to see so many people were interested in more meaningful travel rather than pure vacations. I hope they will turn up at one of our Go Eat Give trips soon!

I also signed copies of Beato Goes To Greenland and Beato Goes To Indonesia at the New York Times Bookstore. It was a humbling experience sitting next to travel legends Arthur and Pauline Frommer with my own books.

Some of our travel partners you may already know of were also there at the show. In 2016, Amanda and I traveled to Chile with family-run Vermont based company Yampu Tours and Philippines Tourism.

In the Travel for the Mind, Body and Soul section, we ran into our friends at the Art of Living Center in Boone, NC where we organized a yoga retreat last spring for Go Eat Give.  

Indian Tourism got the award for the most creative booth. They were giving out free samosas and mehndi (henna tattoo). What’s not to love?

Travel to India with Go Eat Give in 2017

This year, we are looking to partner with more tourism departments and tour operators and have plans to bring you stories from South Africa, Botswana, Uganda, Georgia, Croatia, New Zealand, Russia, Uzbekistan Puerto Rico, St Lucia, British Virgin Islands, Arizona and more. Stay tuned by subscribing to the blog.

We’re Bringing the Puerto Rican Food Party to Atlanta

The coast, the mountains, and the home: that is the landscape of authentic Puerto Rican cuisine painted by Atlanta-based renowned Chef, Hector Santiago. Known for his stint on Top Chef, Santiago has made a name for himself through his restaurants Pura Vida, and his most recent foray in the Atlanta food scene, El Super Pan.

INSPIRED BY THE WORLD – El Super Pan boasts traditional dishes from all around the Spanish Caribbean (Puerto Rico, Cuba, and the Dominican Republic), some of which have very non-traditional fusion elements from other international cuisines, particularly flavors from East Asia. One would never see pork belly buns, fish sauce, or anchovies in Puerto Rican cuisine, but Santiago is a firm believer in the expansion of what we know about food. He is inspired to create by the fresh ingredients grown in whatever environment he happens to be cooking in.

El Super Pan's pork belly bun, a fusion of Spanish-Caribbean and Korean cuisine
El Super Pan’s pork belly bun, a fusion of Spanish-Caribbean and Korean cuisine

Santiago, along with other Atlanta-based Puerto Rican Chefs, Julio Delgado and Andre Gomez, will be planning a menu for Go Eat Give Destination Puerto Rico that provides a true glimpse into the everyday food in Puerto Rico; a real slice of life. But don’t get me wrong, there is nothing “run-of-the-mill” about everyday Puerto Rican food. It is full of layers of spices, textures, and strong flavors, because food and eating is such a big part of Puerto Rican culture. Santiago said that when he was a kid in Puerto Rico, cooking at a young age was extremely common, and all of his friends used to come to his house to cook together, laugh, play, and eat. 

Two staples of Puerto Rican cuisine that you will see as a base for just about every Puerto Rican dish are Sofrito and Adobo. Sofrito is a rich mixture of peppers, onions, tomatoes, salt and pepper that serves as a starting out place for much of Puerto Rican cuisine. Adobo is a complementary mixture of spices that one would be extremely remiss to leave out of their Puerto Rican dish: cumin, corriander, oregano, black pepper, garlic, etc. These spices and vegetable bases make cuisine so flavorful and bold, it’s easy to take for granted. Santiago recalled the first time that he tried oatmeal in the mainland United States, and he thought, “what is this?” “Puerto Ricans hate bland food,” he laughed “at home oatmeal has vanilla, orange zest, cinnamon, sugar, a little salt. It’s one of those big differences.”

YEAR-ROUND FOOD FESTIVALS – Santiago explained that there is an immense festival culture in Puerto Rico. There is always something going on and with that, comes the food. He joked, “If you’re not drinking Cerveza in Puerto Rico, you’re probably eating!” There is truly a festival for every occasion on Puerto Rico and for the harvest of every possible staple food you could think of. There are coffee festivals, banana festivals, taro festivals, corn festivals, tomato festivals, orange festivals and more than five different festivals dedicated to crab. Puerto Rico is also a growing home to very large, internationally recognized culinary festivals, like Saborea (savor) where over 70 chefs, brewers, mixologists, and baristas come together to celebrate the best the country has to offer.  I’m not sure there are many other places in the world where food is SO central and so celebrated–that’s how you know it’s going to be good. 

Bacalaitos--fritters of salted cod, a common beach snack
Bacalaitos–fritters of salted cod, a common beach snack

THE COAST – To start, the chefs will present a taste of the coast. Attendees will taste bacalitos, which are fritters of salted cod. Santiago says bacalaitos are a very traditional Puerto Rican dish, despite the fishes’ natural cold water habitat. They are a food tradition left over from Spanish influence, so they import the cod to keep the tradition alive. There will be a variety of empanadas and alcapurrias. Alcapurrias, unlike empanadas, are made with a batter of mashed root vegetables like plantains and taro, and are often stuffed with fish or crab. This is the food people think of and crave in the coastal regions of Puerto Rico: little, deliciously crunchy, fried seafood snacks that are easy to grab and go.

An example of mofongo, a staple of Puerto Rican cuisine
An example of mofongo, a staple of Puerto Rican cuisine

THE MOUNTAINS – For the main courses, Santiago, Gomez, and Delgado will prepare a taste of the mountains, a frequent weekend escape destination for many Puerto Rican families. One of the dishes include Mofongo. Although you will find similar cuisine throughout the Spanish Caribbean, mofongo is thought of as originally Puerto Rican. It features green plantains mashed, fried, and served with crispy pork chops spiced with, of course, adobo and garlic. Pork is a common and celebrated form of protein in Puerto Rico. So, we will also get to taste Lechon Asao, pork slow roasted until the skin is thin and crispy, which will be served with arroz con gandules (pigeon peas).

Arroz con leche, a puerto rican rice pudding
Arroz con leche, a puerto rican rice pudding

THE CASA – For the final course, we’ll get to taste Puerto Rican desserts commonly served at home such as flan, arroz con dulce, rice pudding with cinnamon, coconut and raisins, and a Puerto Rican favorite: papaya con queso. As I was speaking with him, I could tell Santiago clearly favored the latter as he nodded and said, “It’s amazing.”

All of these thoughtfully planned out and expertly prepared dishes, combined with the live music and dancing always present at Puerto Rican food festivals, we are all going to feel as if we are actually there. We can’t think of a better way to celebrate this amazingly rich culture than through a fiesta of food, one of the things it holds most dear. So let’s eat!

GET YOUR TICKETS TO DESTINATION PUERTO RICO TODAY!
DestinationPR_SocialMedia

Read more about Hector Santiago and El Super Pan

Read more abut Julio Delgado and JP Atlanta

Read more about Andres Gomez and Porch Light Latin Kitchen

Changing the Face of Craft Beer

Jason Santamaria is a Beer Architect, a somewhat unusual title. He is the president and one of the co-founders of one of Atlanta’s newest players in the Craft Beer scene, Second Self Beer Company. I recently had the pleasure of visiting the brewery at their location on the West Side of Atlanta, and got to know how exactly he and Chris Doyle, “The Alechemist”, were building.

Jason (left) and Chris (right) at the opening of their Tasting Room.
Jason (left) and Chris (right) at the opening of their Tasting Room.

Chris and Jason have been brewing together since 2005. Jason comes from a culinary family and he claims that this background is part of the reason he felt a connection to brewing craft beer. But for him, it wasn’t just about making the best version of a beer that many others were already producing, it was about making something entirely different.

The first beer that Jason and Chris produced and took to brewing competitions, was a Red Hop Rye. The problem was, it didn’t exactly fit into any particular beer category. Essentially, they combined elements from three different beer categories: Red Ale, IPA, and Rye Wheat beer, and came up with a new style of beer. For Jason, “it’s a perfect example of American ingenuity in beer.” This is Second Self’s beer philosophy. They are constantly working to create beers that have never been thought of or heard of; sophisticated not just in structure or flavor, but in concept as well.

Jason has even introduced international cuisines to American craft beer. Second Self’s “Thai Wheat” was inspired by Jason’s travels to Thailand in 2010. He took cooking classes while there and learned about a tradition spice blend, “well, technically a tea,” he said, that is now the base of the beer. They use fresh lemongrass and ginger, which is something you would never find in a traditional wheat beer. He mentioned that it took about 100 iterations to perfect this drink.13717447_1137234076297947_7784726724660029685_o

This kind of detail-oriented production is what is needed to make the type of beers that Jason envisions: Beers that are able to pair with a multitude of cuisines and flavors. Beers that are not too overbearing, but that still maintain a complexity of flavor that make them a delight to drink on their own. Jason talks about beer as a sophisticated sommelier would talk about wine, and there’s a reason for that. “Wine’s been at the dinner table too long and beer needs to have its place too,” he says.

I believe Second Self is creating a new space within American Craft Beer that is doing just that; it asks for a spot at the dinner table based on its merit and thoughtfulness, and I believe the beers Second Self is producing deserves that spot. So does renowned Atlanta-based Puerto Rican Chef, Hector Santiago, which is why you will see Second Self beers alongside our amazing menu of expertly prepared Puerto Rican dishes at Destination Puerto Rico (by the way, I am partial to the Mole Porter). Any beer with as much insight, enterprise, and creativity behind it as the ones Jason and Chris painstakingly draw the blueprints for, build and perfect, is sure to bring not just beer, but any dining experience, up to a whole new level.

Second Self Beer Company has just opened a new Tasting Room. You can book a tasting tour of the brewery on their website!
Second Self Beer Company has just opened a new Tasting Room. You can book a tasting tour of the brewery on their website!

Get your tickets for Destination Puerto Rico today

Read more about Jason Santamaria and Chris Doyle 

~ By Virginia Spinks, intern at Go Eat Give. Virginia is a senior at Emory University majoring in religion and anthropology. As an Atlanta native, she has grown up around many different cultures and cuisines, and has always had a passion for food. She views food as an experience: a point of connection to bring people together and create lasting memories.

Koreatown Takes Over at Chai Pani Atlanta

I use to call myself a Korean food enthusiast because I’ve probably tried ten different Korean restaurants around Atlanta. Truth be told, I’m more of a Spicy Seafood Tofu Soup enthusiast because that’s the only thing I ever order when I go to Korean restaurants. Looking back after attending Koreatown Takeover at Chai Pani, I must say I’ve failed miserably to thoroughly savor the Korean cuisine offered in Atlanta.

The event was meant to celebrate Chef Deuki Hong and writer Matt Roddard’s new Korean cookbook titled Koreatown. All attendees went home with a copy of the beautifully illustrated book with hundreds of Korean recipes. A group of chefs from Chai Pani, Heirloom Market BBQ, Gaja Korean Restaurant, Buxton Hall Barbeque (North Carolina), and chef-at-large Chris Hathcock gathered together for one night to create a five-course meal of savory and seoulful dishes inspired by recipes from Koreatown.

Thirty minutes into the event, all 140 seats at Chai Pani Decatur were filled. Each guest was equipped with a cocktail or beer to start, and an hour later, the feast began. Everyone quickly picked up their chopsticks, and for those who were chopsticks challenged, they had their forks and knives ready to go!

Rainbow Banchan (side dishes) created by all the chefs
Rainbow Banchan (side dishes) created by all the chefs

A banchan tray presented with texture and flavors ranging from soft and crunchy, to sweet and sour that accommodated all palettes. My particular favorite was the beet and lime juice pickled cauliflower (the bright pink dish in the photo) prepared by Deuki Hong, one of the authors of the book.

Los-Pyunche

Los-Pyunche Smoked galbi trip-tip, shaved onion, Korean pear, sesame leaf, uja mayo, soy wasabi dressing by Atlanta’s very own Heirloom Market Barbeque.
Los-Pyunche
Smoked galbi trip-tip, shaved onion, Korean pear, sesame leaf, uja mayo, soy wasabi dressing by Atlanta’s very own Heirloom Market Barbeque.

This dish was so delicious that it deserves a full presentation and a close up. You can savor similar tender and flavorful pieces of meat at Heirloom Market Barbeque located at 2243 Akers Mill Rd SE.

goan-chujang pork vindaloo, idli  (fermented & steamed rice&urad dal cakes) by chef Meherwan Irani & James Grogan of Chai Pani
goan-chujang pork vindaloo, idli
(fermented & steamed rice&urad dal cakes) by chef Meherwan Irani & James Grogan of Chai Pani
Smoked Beef bulgogi sausage, Carolina gold rice grits, kimchi, and radish gold rice grits, kimchi, radish by Chris Hathcock.
Smoked Beef bulgogi sausage, Carolina gold rice grits, kimchi, and radish gold rice grits, kimchi, radish by Chris Hathcock.

These two dishes took me by surprise. I didn’t expect Korean dishes to carry such drastic flavors. Chef Irani and Grogan’s dish was a blend of Korean and Indian spices while Chef Hathcock’s dish was a Korean and Southern comfort fusion. I was pleasing surprised.

Although everyone seemed generously fed with more than enough food, Chef Deuki’s last dish—the classic fried chicken — still generated a lot of excitement. And the chicken tasted as good as it looked – crispy on the outside, succulent and soft on the inside, fulfilling to the core.

 Korean fried chicken with roast garlic heads and scallion salad.

Korean fried chicken with roast garlic heads and scallion salad.

Once three dishes and several cocktails were consumed, I noticed the upbeat K-pop music playing in the background. I asked my neighbor if Korean music had been playing this entire time, and he amusedly answered that he had been too focused on the food to notice any music. I think that’s a very good indication of the food!

The dessert was my all time favorite ice-cream, Melona Melon ice-cream bar. Although all the dishes presented were made at the event and difficult to replicate, you can always purchase Melona Melon at any Korean/ Asian market near you. It’s an irresistible chunk of flavored ice to cool you down in the Hotlanta summer.

I left the event completely satiated and with a change in perception about Korean food and food in general. I’ve always been so basic (for lack of a better word) when it comes to ordering food. I deemed fusion restaurants unauthentic. Perhaps, fusion restaurants are unauthentic to their native countries, but not for Atlanta, a city with such diversity in both people and cuisines.

~ By Vy Nguyen, current intern at Go Eat Give. Vy was born and raised in a small village in Vietnam and attends Emory University studying Economics and Linguistics.

Street Eats and Summer Festivals

This year was the 5th annual Atlanta Street Food Festival, but expectant patrons may have noticed a pretty large difference between the festival this year as compared to the past few years. The event was moved from its popular central location in Piedmont Park to Stone Mountain Park. If you dread what impact festivals have on your car mileage or your pocket, here are my recommendations on how to make the most of your festival experience…

Plan to Spend the Entire Day 

If you are just going for a few hours, a $15 parking fee, a $25 cover charge and the price of food from vendors on top of everything, seems like a lot to ask. Not to mention, Stone Mountain Park is out of the way for many folks inside the perimeter, and this past weekend sported Heat Indexes of over 104 degrees Fahrenheit. However, I discovered that the people able to make the best of this situation, planned to get their money’s worth by bringing their own lawn chairs and setting them up in the shade for the whole day. This way, you could avoid the heat, have guaranteed seating, and have the time to digest between rounds of eating.

Many people had the right idea in bringing their hammocks! There's lots of trees and natural shade in Stone Mountain Park!
Many people had the right idea in bringing their hammocks! There is lots of trees and natural shade in Stone Mountain Park.

Find the Unique Street Eats

From what I saw this weekend, there are trends in what food trucks sell. I felt that every other truck sold the same tried (but true) foods: burgers, lobster rolls, fried green tomatoes, and some variation of low country boil. But the most popular trucks were the ones that specialized on one food type, or sold food that nobody else was selling. Here were some of the highlights:

Chazito's Cuban Food truck from Savannah, GA served up some delicious empanadas con pollo, tostones, and maduros
Chazito’s Cuban Food truck from Savannah, GA served up some delicious empanadas con pollo, tostones, and maduros.
Mac The Cheese Food Truck was never without a small line . They served me up a Fontina Mac and Cheese although they were serving mac every which way, including with lobster.
Mac The Cheese Food Truck was never without a line. They served Fontina Mac and Cheese although they were serving mac every which way, including with lobster.
Bollywood Zing! based out of Smyrna served up some flavorful samosa chaat (samosa with warm chick pea salad on top), however we did miss their biryani!
The Bollywood Zing! truck, based out of Smyrna, served flavorful samosa chaat (samosa with warm chick pea salad on top), however we did miss their biryani.
Roti Rolls, ranked the best food truck in Charleston features eccelctic sandwiches inspired by many global cuisines and sources their food "farm to truck." This sandwich is their "Foghorn Leghorn;" organic chicken, coconut curried vegetables and house-made kimchi all on Indian Roti. Needless to say, it exploded with flavor.
Roti Rolls, ranked the best food truck in Charleston, features eccelctic sandwiches inspired by many global cuisines, and they source their food “farm to truck.” This sandwich is their “Foghorn Leghorn”: organic chicken, coconut curried vegetables and house-made kimchi all on Indian Roti. Needless to say, it exploded with flavor.
cookie truck
The “Not As Famous Cookie Company” made an appearance with their cookie truck. As a dessert truck serving only cookies, it stood out amongst all the Italian Ice stands. And these  cookies were delicious; they should be famous. My favorite was the peanut-butter chocolate pretzel.

Know That You’re Giving Back

The ticket price for entry may have seemed steep for some, but most attendees may not have known that part of the proceeds went to benefit an important Atlanta-based non-profit, The Giving Kitchen. The Giving Kitchen grants help to those in the Atlanta restaurant community dealing with crises (of any sort).

All in all, this festival was definitely worth going to. Although a bit far removed from it’s beloved Piedmont Park location, the new location certainly helped with the crowd problem. The way the trucks were spaced out in Stone Mountain Park made the event feel more like a relaxed family fun day at the park, than like the congested street festivals that can be irritatingly difficult to navigate. The organization and logistics of the festival could still use improvement, perhaps with a more detailed map and description of the food vendors, or use of an app-like guidebook. However, it already seems that the Atlanta Street Food Festival is getting better year after year.

IMG_2589~ By Virginia Spinks, intern at Go Eat Give. Virginia is a senior at Emory University majoring in religion and anthropology. As an Atlanta native, she has grown up around many different cultures and cuisines, and has always had a passion for food. She views food as an experience: a point of connection to bring people together and create lasting memories.

 

 

 

 

 

 

Advice From LPGA Champions

Continued from Golf + Travel = Passion… Below 21-year old Alison Lee candidly shares how difficult it is to eat healthy and stay fit while on the road. She was ranked number 1 in the World Amateur Golf Ranking for 16 weeks in 2013–14. She is also named the “most beautiful women in golf” by Golf.com.

OCALA, FL - FEBRUARY 03: Alison Lee of the United States plays a shot on the sixth hole during the first round of the Coates Golf Championship Presented By R+L Carriers at Golden Ocala Golf Club on February 3, 2016 in Ocala, Florida. (Photo by Sam Greenwood/Getty Images)
OCALA, FL – FEBRUARY 03: Alison Lee of the United States plays a shot on the sixth hole during the first round of the Coates Golf Championship Presented By R+L Carriers at Golden Ocala Golf Club on February 3, 2016 in Ocala, Florida. (Photo by Sam Greenwood/Getty Images)

What do you enjoy most about travel?

At first it was hard to adjust to being away from home and friends, but it is fun to see new places and cities that I have never been to before. I love trying different types of food and doing activities off the golf course. For example, when we had our tournament in Vancouver, my Dad and I went to Stanley Park and rented a bicycle and circled all along the park by the water which was so beautiful. When my mom and I were in Hawaii last year, we went on hikes and went to a couple different beaches and tourist areas.

Do you get enough time to go out and explore the local culture? 

It really depends on the week and where we are playing. Last year, I was able to explore cities and do fun and interesting things if I had missed the cut. Otherwise, I try and practice a little on Monday mornings and have the rest of the afternoon to explore. If I can’t really go sightseeing then the first priority is to try a good restaurant in the area. I either ask around to get local advice on popular spots or use Yelp.

What have been some of your most insightful moments of 2015? 

I don’t think I had any one moment in particular that stood out to me, but overall it was the experience of being on Tour as a rookie in 2015. Everything was new and different and took time to adjust to. The golf, the players, being in the spotlight; it was very overwhelming and not as glam as a lot of people may think it is. It was very difficult and was a grind for sure, but it also made me appreciate the game of golf more.

When you are on Tour, how do you maintain a healthy lifestyle?

It was very hard for me to remain healthy. Since I was traveling and playing more golf than I ever had, it was difficult to keep track of what I was eating and make time to work out after long days on the course. It is definitely something I have to work on for 2016.

What do you like most about golf?

Definitely the competition. I can get very competitive and set high goals for myself, and that is why I love the game. You can never practice enough and you can never be too good. There is so much that can be done to get to the next level and there is always room for improvement.

Besides golf, what are your other passions?

I have a lot of other passions that make me happy. I love everything UCLA, food, cupcakes, shopping, and just having a good time with friends. I feel like it’s so important to have other hobbies and joys outside of golf to help relieve stress.

Do you play for any charities? 

I do not play for any in particular. I do have a passion for helping out foster children and hope to do something on a larger scale for them sometime in the near future. My mother works for DCFS and tells me the stories of a lot of kids and what they are going through just in the Los Angeles system. It really breaks my heart to see that people can forget or overlook this group.

Read other interviews with Brooke Henderson and Ryann O’Toole.

If you are inspired to play golf around the world, join Go Eat Give’s 3rd annual charity golf fundraiser on November 7, 2016 at Laurel Springs Golf Club in Suwanee, Georgia.

Golf + Travel = Passion

Continued from Ladies Who Golf….Ryann O’Toole (age 29) talks about what she loves most about traveling and how she keeps focused on good and bad days.

California native Ryann O'Toole. She holds the course record at Colwood Golf Club in Victoria, British Columbia, Canada, with a 66.
California native Ryann O’Toole. She holds the course record at Colwood Golf Club in Victoria, British Columbia, Canada, with a 66.

Which countries did you play in during the past year (2015)?

I played in the Bahamas, Canada, France, Malaysia, China and Japan.

What do you enjoy most about travel?

The best thing about traveling is experiencing the vast variety of culture in each country. Being submerged into that country’s culture for a week is so much fun. I love meeting new people, trying different foods and exploring the reasons for what makes that place so special. Every destination seems to have a reason why people have chosen to live there and I love getting to see exactly what that is!

Do you get enough time to go out and explore the local culture? 

I would never say we get enough time, but not many sports get to stay in a place for a week. I’ll take the time I can get and make the most of it. Aside from the obvious tourist destinations,  I think exploring the local food and restaurants is the best way to view a culture.

What have been some of your most insightful moments of 2015? 

Some of my most insightful moments of 2015 include understanding the real value of one golf shot at a time, learning to be happy with slow and steady growth, and that with each day comes with new feels, thoughts, challenges and outcomes. It is vital for a player to stay in the moment and keep the mind present and focused on the shot at hand. I see this as the key to scoring low rounds, or keeping bad days of play under control. I finally became content with this process and watching myself slowly get better week by week. What helped was seeing the consistency increase each day. Low rounds were happening more often, and on not-so-good days I kept under control. My coach Jorge Parada really helped me understand this process.

A good example is a moment from the 2015 CME Group Tour Championship. On hole 9 in my second round, I was five under and playing solid and very steady. I carded a nine on a par 4, costing me to go from five under to even par. All the great work I had done, all the momentum I was building was gone in one hole! This truly tested my ability to stay focused on the shot at hand. When I made the turn and teed up on hole 10, I knew in order to keep my round going I had to focus back into the moment. I managed to stay focused and was able to shoot two under on the back nine. Although I was not happy with the overall score of the round, I was able to recover and keep myself in the race.

I also found in 2015 that each event your body feels different, not only each event, but each day. Not every day is going to be perfect and with that comes acceptance. The best players are the ones who can go out on the course and make the most of the playing ability they have that day. They find a way to get the job done, regardless of how they feel. This is the true test of any athlete who competes day in and day out and wants to win.

When you are on Tour, how do you maintain a healthy lifestyle?

Maintaining a healthy lifestyle really boils down to self-discipline and asking yourself how badly you want to become the best. On the road it is easy to look at a menu and pick the less healthy choice, or say yes to dessert. I work hard in the gym and enjoy the feeling of being healthy, so for me it isn’t hard to stay healthy on the road. The LPGA makes sure to provide us with healthy breakfast and lunch options each week as well. The LPGA is also great with providing a gym trailer that follows us around from week to week. It just takes time to create a routine and keep up healthy habits when you travel on the road.

What do you like most about golf?

I love golf for everything it gives me. The Competition, camaraderie, ability to travel and see the world and meeting people everywhere we go is an amazing experience. It is a lifelong sport that I can play until the day I stop walking. There is nothing about golf that I don’t like.

Besides golf, what are your other passions?

When I am not golfing, you can find me at the beach. I love to surf so when I take vacations, it is to places I can surf. Golfing is my passion, but surfing is my hobby. It is the one place where I can mentally check out and allow myself to get fully consumed with that current moment. Alone in the water, it is a place where I have absolutely no control and that feeling is euphoric.

Do you play for any charities? If so which ones, and why?

Yes, I play for PHIT America. It is an organization that’s setup to bring awareness to the obesity problem we have in the United States. The goal is to main provide knowledge and information for the public to learn what is good and bad for their bodies.

Click here to read part 3 of this post.

If you are inspired to play golf around the world, join Go Eat Give’s 3rd annual charity golf fundraiser on November 7, 2016 at Laurel Springs golf club in Suwanee, Georgia.

10 Reasons to Visit Dutchess County, New York

Perhaps you read my post about spending a weekend in upstate New York. The quick escape offers the best of natural surroundings, charming towns, farm to table dining, wineries and more. If you plan your trip in advance, you can also catch some of the local festivals and concerts.
Here are top 10 Events in Dutchess County:
1. March – St. Patrick’s Day Parade. Held on first Saturday in March, each year the Committee selects an outstanding community person to lead the parade who is the Grand Marshal. www.DCSPPC.org
2. April – Wappinger Creek Water Derby. Who says you need to get to the Caribbean to scuba dive? Take lesson, compete in canoe races and more, right here in New York. www.AquaticExplorers.org
3. May – Rhinebeck 2016 Antique Car Show & Swap Meet. Check out antique and classic cars on display at this 3-days long car show. http://dutchessfair.com/
4. MayWW II Living History, USO Show, Bivouac and Memorial Day Events include the 75th Anniversary of FDR Presidential Library & Museum and Home of Franklin D. Roosevelt National Historic Site, and 100th NPS anniversary. www.NPS.gov/HoFR
5. June – Country Living Fair, Rhinebeck. This weekend long fair includes art displays, live concerts,  food tastings, and dozens of themed gardens to keep the entire family entertained. www.dutchessfair.com
 duchess county fair
6. June – Discover Hudson Valley Bike Ride. Explore forests, waterfalls, hills and gorgeous surroundings of the Hudson Valley on a guided bike tour. www.BikeNYC.org
7. July – DCRCOC Balloon Festival, Poughkeepsie. Over 100 hot air balloons are launched from the banks of the Hudson River, against the backdrop of a picture perfect sunset. www.dcrcoc.org/balloonfestival
BalloonFest
8. August – Jazz in the Valley, Poughkeepsie. An annual festival, showcasing music performed by world-class musicians, fittingly complemented by breathtaking views of the Hudson River Valley as backdrop. www.jazzinthevalleyny.org
new york jazz festival
9. September – Hudson Valley Wine and Food Festival & HV Craft Beer Festival. Taste local products including beer, cider, spirits, wine and food at this weekend long gastronomic festival. www.HudsonValleyWineFest.com
10. October – New York State Sheep and Wool Festival. Features livestock displays, competitions, arts display, cooking demonstrations and lots of kids activities. www.sheepandwool.com
duchess county festivals
~ Information sourced from Dutchess Tourism.