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on the cover

24 | 4 surprising ways to boost

your practice

59 | Strong calm happy

22 | The science of meditation

72 | Stick a handstand

34 | What’s really in your food

66 | The ultimate yoga retreat guide

features

62 | IN DEEP

On a quest to save ocean wildlife,

one couple goes below the surface.

by Susan Enfi eld

66 | THE ULTIMATE

RETREAT GUIDE

The perfect yoga retreat is more than

a vacation: It’s a life-enhancing experi-

ence. Here are 17 of our favorites, from

the laid-back and mild to the immer-

sive and wild. by Lauren Ladoceour

72 | DEFY GRAVITY

Whether you’re a longtime inversion

fan or a total newbie, this counterintu-

itive approach to Handstand will help

you to stick it. by Andrea Ferretti

June 2014

contents

J U N E 2 0 1 4

Amy Ippoliti fl oats happily in

Mermaid Pose. (Photographed

by Taro Smith.)

cover credits

Model: Paige Held in Extended

Hand-to-Big-Toe Pose; photo-

graphed by David Martinez.

Stylist: Lyn Heineken; hair/

makeup: Colleen Stone/Ford

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contents june 2014

yoga lifestyle19  |  OM 

Bringing your practice to life

meditation for health; decoding food labels;

crossfit for yogis; how to pickle summer

veggies; vegan love for your feet.

37  |  EATING WISELY 

Come together sharing a seasonal pot-

luck meal has some delicious, and surpris-

ing, benefits. by Nancy Vienneau

55  |  rEfLEcTION 

A yoga high are 420-friendly yoga

classes half-baked marketing schemes or

something deeper? by Mike Kessler

inspiration96  |  bAcK STOrY

Two fit yogi moms with 800,000

instagram followers, masumi goldman

and laura kasperzak spread the yoga love

online and beyond. by Susan Enfield

83  |  rEVIEWS 

new books and music, plus an interview

with yogi and author Brian leaf, who shares

how he stays zen as a dad.

practice46  |  bASIcS

Learn Revolved Triangle Pose Unlock

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59  |  HOME PrAcTIcE  

SEquENcE bY cHrISTINA SELL

Find instant calm feel grounded and

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in every issue

12  | editor’s letter

14  | contriBUtors

16  | talk to Us

92 | yoga pages

94 | living well

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New, now & next Check out yoga’s hottest teachers

and trends at Yoga Journal LIVE!

in San Diego July 10–14. On deck:

keynote speaker Deepak Chopra;

Tara Stiles, who’s leading an inten-

sive on her signature Strala yoga;

and more. Sign up by June 13 for

discounted rates. yjevents.com

Get the appDownload a free preview issue

of Yoga Journal on your iPad and

subscribe. yogajournal.com/ipad

twitter.com@yoga_ journal

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Take your yoga to goSeeking inspiration for your summer vacay practice? Follow

our cover model and yogi mom Paige Held on Instagram for

her daily pose videos May 14–24, or watch her travel-friendly

sequence starting May 14. yogajournal.com/paigeheld

#10perfectposes @paigeheldyoga @yogajournal

Get your zen on for free at Lumeria Maui, a premier yoga retreat in

Hawaii. We’re giving away a fi ve-day stay for two. Read more on page 71,

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Win a tropicalretreat!

get more YJ

Carin Gorrell

editor in chief

Charli Ornett

creative director

Editorial

deputy editor Philip Armour

managing editor Carmel Wroth

senior editors Tasha Eichenseher, Mitra Malek

associate editor Amanda Tust

contributing medical editor Timothy McCall, MD

copy editors Lesley Bruynesteyn, Natalie Condon,

Christopher Dare, Elizabeth Kennedy

proofreaders Jill Klein, Matt Samet

researchers Melinda Dodd, Maya Dollarhide,

Ivette Manners, Yelena Moroz

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Jason Crandell, Hillari Dowdle, Kate Holcombe,

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editorial intern Lauren Maslen

art

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Look who’s coming to Kripalu!

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editor’s letter

Carin Gorrel l , editor in Chief

No more excuses

Share your thoughts about balancing your practice

and busy life at letters@yogajournal.com.

1 2   y o g a j o u r n a l . c o m j u N e 2 0 1 4

one of the best perksofworking

atYoga Journal:Ourcompanyoffers

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contributors

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“I like to practice asana where

it’s hot and humid. It’s easier

to sweat, and the heat is so

delicious for the muscles and

joints. In the summer, I enjoy

it right here in the Northeast.

In the winter, I head south to

the Caribbean islands or to

Blue Spirit on the west coast

of Costa Rica.”

BERYL BENDER BIRCH is a

longtime YJ contributor. This month,

she teaches Revolved Triangle Pose

(Basics column, page 46).

“COMO Shambhala Estate in

Ubud, Bal i. They have an open-

air yoga room overlooking a

lush canyon of rice fi elds, which

is absolutely stunning.”

Yoga teacher ALEXANDRIA CROW

shares her sequence and secrets for

Handstand (“Defy Gravity,” page 72).

“If pressed for one location,

I’d have to say Costa Rica.

There is nothing better than

a sunrise surf session fol-

lowed by a rejuvenating yoga

class on the beach with mon-

keys roaming around nearby.”

TARO SMITH photographed partner

Amy Ippoliti practicing yoga underwater

with whale sharks (“In Deep,” page 62).

Where is your favorite travel destination to practice yoga?

8 7 7 - 4 4 0 - 7 7 7 8 www.rancholapuerta.com

JULY 12-19

Michele Hebert

Restorative yoga and Meditation

AUGUST 2-9 “FAMILY WEEK”

Phyllis Pilgrim and Susan Duhan Feli

Yoga and The Spirit of Poetry

SEPTEMBER 6-12

Aman Keays | Iyengar Yoga

OCTOBER 11-17

Jill Ganassi | Iyengar Yoga

NOVEMBER 8-14

Veera Sanjana, M.S., M.S.W

Gentle Yoga

NOVEMBER 29-DECEMBER 5

Shayne and River Morgan

Yoga for Every B.O.D.Y.

Yoga enthusiasts cherish the way

Mother Nature and our renowned

guest instructors combine to create a

life-changing week. Here’s a sampling

of upcoming yoga-focus weeks!

Voted “WORLDÕS BEST DESTINATION SPA”

(Travel+Leisure magazine ReadersÕ Polls

2010, 2011 & 2013)

Find youræeld of dreams

1 4 Y O G A J O U R N A L . C O M J U N E 2 0 1 4

1 6 Y O G A J O U R N A L . C O M J U N E 2 0 1 4

talk to us

what’s on your mind this month

letters@yoga

journal.com

twitter.com

/yoga_ journal

facebook.com

/yogajournal

change is goodI saw your note from the editor saying,

‘Share your thoughts about rebirth and

reinvigorating your practice’ (March

’14). Last year, at 33, I was diagnosed with

cancer. In the midst of treatment, I signed

up for a yoga teacher-training. Now, as a

new teacher, I plan to help others dealing

with fear, anxiety, and illness. What an

amazing gift cancer ended up being!”

HEATHER CANNON, WALNUT CREEK, CA

As a yoga teacher in Manhattan, I am

deeply touched by Yoga Journal ’s move

to Boulder. It is transitions like yours that

inspire me to move around and mix it

up—from classes in Istanbul to workshops

in Puerto Rico. This is where fresh ideas

and reinvigoration enter my practice.”

TANIA KAZI , NEW YORK, NY

fitspirationYou’re loving Yoga Journal ’s #FindYourInspiration

campaign with Kathryn Budig. Kathryn’s posting poses,

meditations, and other things that inspire her to practice.

Readers have chimed in on Instagram with what inspires

them. Your f avorite: Rica Gomez’s (@justbreathe775)

posts from Cebu in the Philippines, where she is a vinyasa

teacher, dive-shop owner, and yoga inspiration!

The exercise instructions and

advice presented in this magazine

are designed for people who are

in good health and physically fi t.

They are not intended to substi-

tute for medical counseling. The

creators, producers, participants,

and distributors of Yoga Journal

disclaim any liability for loss or

injury in connection with the exer-

cises shown or the instruction and

advice expressed herein.

ego checkI really liked the article ‘The Upside of Ego’

(March ’14), especially this: ‘A healthy ego gives

you physical boundaries and a sense of self. But when it’s

out of balance, your ego is what leads you to defi ne your-

self according to external qualities and circumstances,

like your appearance, your house, or your job.’ Thanks for

prompting me to ponder ways to keep my ego healthy

and in balance.” LORI LAVENDER LUZ, VIA FACEBOOK

YOGA HYBRIDS: HIT OR HYPE?Core-Fusion, Trampoline Yoga, Yoga Sculpt…The yoga-

hybrid class trend generated some buzz online.

Here’s what you had to say about melding methods:

Saw a profile boasting

use of music with

the F-bomb and

“no Sanskrit.” That

ain’t no yoga. Om

namah Shivaya!

DOROTHY O E-RYT

Who cares what you

label it if it makes

people get up off the

couch and MOVE!

SUSAN RADECKE

YATES

Noooooo! I wish there

was a clear differentia-

tion between true yoga

and yoga-flavored exer-

cise classes. One is a

thousands-of-years-old

sacred practice, the

other is a workout. NOT

the same thing, and most

people wanting to try

yoga have no idea how to

distinguish between the

real deal and copycats.

SARAH MARTYN

Until you have expe-

rienced myriad move-

ment forms, you’re

only looking through

a narrow door.

Purists need to find

humility, as much as

the cynics touting

“no mantras here.” ANNE-MARIE

LAMONDE

[VISIT YOGA JOURNAL

ON FACEBOOK TO JOIN

THE CONVERSATION. ]

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Victor Shamas, PhD

The Way of Play: Reclaiming

Divine Fun & Celebration

(act on Wisdom, 2011)

There is nothing more exciting than the discovery of a new place. Leave behind your maps and guidebooks, and just follow your intuition.”

in focus Readers share the fun ways

they get bendy beachside.

“The beach at Mersa

Matruh in Egypt was

deserted, and as I went

off to practice morning

yoga, my two beautiful

light warriors followed.”

Raphaelle Cox,

London, England

“While doing a Headstand on Sandbanks

Beach in Ontario, Canada, I thought,

‘Hey, my surroundings are inspiring—let’s try

without hands!’ My wife just happened

to click at the right time.”

Bernard Riverain, Montreal, Quebec

send us your pics! To see yourself “In Focus,” submit your favorite yoga photos at yogajournal.com/infocus.

“This was taken in front of Haystack Rock in Cannon Beach, Oregon. I completed my

yoga training in Goa, India, and this pose always reminds me of our afternoon yoga

practice, gazing out from the open-air shala onto the Arabian Sea. Doing it brings

a smile to my face and warmth to my heart.” Jennifer Oechsner, Portland, Oregon

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YOUR

INVESTING IN daily meditation may be

the smartest thing you can do to promote

wellness, a new study indicates. Scientists

already understood that meditation re-

duces stress and illness, but they could

not pinpoint exactly why. Now, a part of

that puzzle may have been solved: Regu-

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the blood after a simple change in behavior

is pretty spectacular,” says one of the study

authors, John Denninger, MD, PhD, director

of research at Benson-Henry Institute for

Mind Body Medicine at Massachusetts

General Hospital and an instructor in psy-

chiatry at Harvard Medical School. “While

the fi ndings are still preliminary, meditation

and similar techniques may make changes

in gene expression that bring biological

systems into better balance, which ulti-

mately leads to a healthier system.”

In the study, volunteers practiced a 20-

minute daily meditation for eight weeks

that included breathing, word focus,

and mind clearing. After eight weeks,

the meditation was shown to help turn

on health-promoting genes that boost

immune response, energy metabolism,

and insulin secretion (which helps

prevent diabetes), and it turned down

health-depleting genes linked to stress

and infl ammation, says Denninger.

Researchers also tested a different

group of volunteers who meditated

regularly, and found that, while more

meditation yielded more extensive health

benefi ts, even a single session had small

but positive, gene-altering results. Om

break, anyone? CORINA QUINN

3 EASY STEPS

to startmeditating

1 FOCUS ON YOUR BREATH

Close your eyes or softly gaze

straight ahead. Breathe through

your nose and gently focus on

each inhalation and exhalation.

2 CHOOSE A MANTRA

Select one word or phrase, called

a mantra, to repeat and focus

on during meditation. An ideal

mantra contains only a few words

or syllables, for easy repetition.

3 CLEAR YOUR MIND

When thoughts or feelings bubble

to the surface, simply notice them

without judgment, and return

your attention to your breath.

wellness

2 2 Y O G A J O U R N A L . C O M J U N E 2 0 1 4

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Hollow Body RocksPractice perk Balance

The move Lie face-up on your mat, arms reach-

ing past your ears. Lift your arms, shoulders,

upper back, and feet. Hold or rock forward and

back for 20 seconds and rest for 10. Repeat

these intervals for 4 minutes.

Weighted Squats Practice perk Spinal stability

The move Hold a bar across your shoulders.

With feet hip-width apart, squat down until

your thighs are parallel to the fl oor, knees over

toes; return to standing position. Use heavier

weights in a slow set of 3 to 6 squats, or use

lighter weights for a rapid set of 10 to 20.

«

Pull-Ups Practice perk Upper-body strength

The move Hang from a pull-up bar in a neutral

position. Exhale and pull your body straight

up, driving your elbows toward your rib cage.

Return to start. Work up to 3 sets of 5. For

an easier version, knot a resistance band

around the bar and let the hanging loop hold

some of your weight.

«

«

2

3

4

steal these

MOVESThe CrossFit craze may seem a little hardcore for the yoga mat,

but incorporating some of its functional movements into your

workout routine can strengthen your practice and mind-body con-

nection. Yoga instructor and CrossFit trainer Debbie Steingesser,

founder of the CrossFit-for-yoga site YogiWOD.com, shares the

best moves for yogis. KATEY L INDENMUTH

f itness

1<Double-Unders Practice perk

Strong core

The move While

jumping rope, slowly

accelerate, springing

slightly higher each

time. Settle into a

rhythmic pace, then

use your wrists to whip

the rope around twice

for every jump. Jump

for 20 seconds and

rest for 10. Repeat for

4 minutes.

J U N E 2 0 1 4

om

360 degree vista

90 feet down the pier

1 faithful friend

Let sit 30 minutes

Makes a moment you’ll never forget.

What's Your Recipe?

Serve over and over.

© Nature’s Recipe, LLC. All Rights Reserved.

Real Meat. All Natural.The Right Ingredients. Nature's Recipe®.

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PAMPER YOUR FEET

Thank your feet for supporting you in Tadasana with a soothing vegan pedi and strappy vegan sandals that help you walk the practice of ahimsa, or nonviolence.

Summer Solestice

1 Soulstice Nail Colour;

$8, soulsticespa.com

2 Obsessive Compulsive

Cosmetics Nail Lacquer;

$10, occmakeup.com

3 Nicole by O.P.I. Matte

Top Coat; $8, opi.com

4 Thesis Nourishing &

Refreshing Foot Scrub;

$15, thesisbeauty.com

5 Lush Volcano Foot

Mask; $14, lushusa.com

6 The Fanciful Fox

Chocomint Foot Mousse;

$14, fancifulfox.com

7 Chagrin Valley Soap

& Salve Company Salts &

Herbs Soothing Therapeutic

Soak; $8, chagrinvalleysoap

andsalve.com

8 Gilden Tree Terra-

Cotta Foot Scrubber;

$10, gildentree.com

9 Pure + Simple Juniper

Clove Foot Mist; $10,

pureandsimple.us

10 Karma Organic Nail

Polish Remover; $12,

karmaorganicspa.com

beauty + style

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Love is Mighty

Naina Wooden

Mule; $230,

loveismighty.com

Freewaters

Molly Sandal; $55,

freewaters.com

ToeSox Bali

Sandal; $45,

toesox.com

olsenHaus

Birds Sandal; $115,

olsenhaus.com

Novacas

Natasha

Wedge; $140,

novacas.com

SHOW OFF YOUR TOES

beauty + styleom

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Greg Louganis

Lives: Malibu

4x Olympic Gold Medalist and

5 Time World Champion Diver

Speaker on Diversity,

Peak Performance

and many other topics

Mat: Jade

Nature’s Best Yoga Mat

Great grip. Earth friendly.

www.jadeyoga.com

YOGA Buzz

Spin for zen

Cardio junkies, this yoga’s

for you: Spin and yoga have

merged into YAS, a killer

1-hour class that combines

30 minutes of cardio-boost-

ing cycling with 30 minutes

of yoga to build strength

and fl exibility. Created by

Los Angeles–based yoga

instructor Kimberly Fowler,

it’s cropping up in spin

studios across the country.

Find a class near you at

go2yas.com.

A little bit louder now

When it comes to yoga

pants, black is out, bright

colors and bold patterns are

in. Case in point: KDeer’s

Copa Cabana print (below;

kdeerhauteyogawear.com),

Teeki’s Northern Lights Hot

Pant (teeki.com), and Black

Milk’s Day of the Dead leg-

gings (blackmilkclothing.

com). Let your legs go wild,

but keep your favorite black

pants for tamer days ahead.

Strike a pose

For those who want to strut

their dharma, there’s Voga, a

diva-inspired combo of asanas

and voguing, the ’80s drag-

queen dance of dressing up

and striking dramatic poses.

London is leading the way on

this one, where founder Juliet

Murrell holds classes in night-

clubs. vogalondon.co.uk

RADHA MARCUM

SUP anywhere

The update on the Stand

Up Paddleboard (SUP) yoga

trend: The yoga training school

YogaFit and Indo Boards have

joined forces to create the

Indo YogaFit Balance Board,

along with a SUP teacher

training and a new home-

practice DVD. yogafi t.com

and indoboard.com

Lollipop to

the stars

Dosha Pops Ayurvedic suckers

made it into gift bags at the

2014 Academy Awards. The

sweets are made from blends

of herbal teas, spices, and

essential oils designed to bal-

ance Ayurvedic doshas and

restore inner harmony—a

must-have for any red-carpet

situation. doshapops.com

Love it or leave it,

here’s what’s trending

on and around your mat.

3 0 Y O G A J O U R N A L . C O M J U N E 2 0 1 4

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om trends

AVERAGE would do yoga if it weren’t for the pants

HEAD-TO-TOE NUTRITIONAL SUPPORT CREATED JUST FOR WOMEN. GNC.COM

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

j u n e 2 0 1 4

zesty beetsand cauliflower

The fermentation process takes

several weeks, so plan in advance.

M a k es 1 2 s e rv i n g s

1 cheesecloth

1 qt plain yogurt 1⁄4 cup salt

1 1-gallon glass jar, 2 half-gallon

jars, or 8 pint jars

1 small head cauliflower,

cut into florets

3–4 medium red beets,

unpeeled, thinly sliced

1 jalapeño pepper, halved

and seeded

3 cloves garlic, thinly sliced

1 tsp mustard seeds

1 tsp coriander seeds

1 tsp black pepper seeds

1  Tie a square of cheesecloth over

a large bowl. Pour yogurt onto the

cheesecloth and let it sit for two

hours to strain. Reserve the whey

water that collects in the bowl;

discard cheesecloth and contents

that did not strain through.

2  In a large bowl, dissolve salt in

1 qt hot water, then let cool. Add

3 qts water and 1⁄4 cup whey water

culture to create a brine.

3  Layer veggies and remaining

ingredients in jars. Fill jars to the

brim with brine and seal tightly

with lid. Store on a countertop for

two to four weeks, briefly remov-

ing the cap every two days to

release gas and to push veggies

below the surface of the liquid.

When the veggies taste sour like

a lemon, they’re ready.

nutritional info 19 calories

per serving, 1 g protein, 0 g fat,

4 g carbs, 1 g fiber, 349 g sodium

Recipe from Mara King, co-owner of

Ozuké’s Pickled Things, ozuke.com

stay healthy all summer long with this immune-boosting coleslaw alternative.

Probiotics are all the rage among health nuts, but one can only eat

so much yogurt. to get more of the good-for-you gut bacteria, try a tangy

summer side of fermented pickled vegetables. “fermented veggies promote

healthy microorganisms in your gut that aid digestion and boost your immune

system,” says frank lipman, MD, of eleven eleven Wellness Center in new York

City. and that helps prevent a surplus of bad bacteria that can lead to inflam-

mation, obesity, and other chronic diseases that start in your gut, he says. Pro-

biotics may prevent food allergies and obesity, too, by changing how our gut

filters allergens and molecules that create inflammation. sounds good to us—

and so does this yummy recipe! MeLISSA WILLIAMS

the healing powers of

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Tel. 1.866.559.5167(from US & CA) / +1.242.363.2902; sivanandabahamas.org

take a yoga vacation.

Bring yourself back into balance in a tropical oasis of calm and natural beauty. Experience the perfect blend of activity and leisure time. Come alone, with a friend, or bring the whole family and enjoy daily yoga classes, meditation sessions, inspiring workshops, and more (including spectacular sunsets!)

Located on one of the finest beaches in the world, the Sivananda Ashram Yoga Retreat Bahamas ofers a unique combination of modern yoga retreat and traditional yoga ashram connected to a classical yoga lineage.

Yoga Vacation Program available year-round — simply choose your dates!

Check our online calendar to see which programs and presenters will be at the Yoga Retreat when you want to come — or plan your stay to coincide with a particular program or presenter.

Expand your horizons …

3 4 Y O G A J O U R N A L . C O M J U N E 2 0 1 4

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Health claims and nutrition labels

on food packaging are about to

become less confusing—fi nally!

GOOD NEWS for food-label readers (which

should be all of us): New legislation is in the

works to give food packaging language a much-

needed overhaul. Called the Food Labeling

Modernization Act, it’s currently under review

by Congress, but could take a year or more to

be approved, after which companies would have

a few more years to comply. Christine Tseng,

RD, owner of Be Well Nutrition in New York City,

ex plains what’s under consideration and how to

shop smart in the meantime. GLORIA DAWSON

reallyin there?

What’s

om

NATURALWHAT’S NEXT Foods

that want to carry the

“natural” label will have

to comply with rigorous,

as-yet-to-be-determined

standards.

FOR NOW Check ingre-

dient lists for foods that

have undergone chemi-

cal changes, such as

corn syrups or corn

meal, hydrogenated oil,

soy proteins, artifi cial

sweeteners like aspar-

tame and sucralose,

monosodium glutamate,

and artifi cial colors.

WHOLE GRAINSWHAT’S NEXT Foods

containing whole grains

or multigrains will have

to list the percentage

of each grain.

FOR NOW Grains that

aren’t whole (such as

ground, cracked, or

fl aked) are less nutri-

tious. Buy foods with

multigrains or whole

grain listed fi rst or sec-

ond on an ingredient

panel. Avoid those that

lead with enriched and

unbleached wheat,

or all-purpose fl our.

ADDED SUGARSWHAT’S NEXT New

labels will list total sug-

ars, plus a breakout of

added sweeteners—think

honey, agave, and table

sugar—so you can easily

see which sugars occur

naturally, like fructose

in fruit, and which do not.

FOR NOW To fi nd hid-

den sugars, which may

increase your chances

of diabetes, obesity, and

heart disease, look for

terms such as “high-

fructose corn syrup” and

“fruit juice concentrate.”

SERVING SIZE & CALORIE COUNTSWHAT’S NEXT Serving

sizes will start to refl ect

how much we really eat

for a meal or snack. In

addition, calorie counts

will be larger, bolder—

and harder to miss.

FOR NOW Serving sizes

today don’t fi t how most

of us eat. (Does anyone

really only scoop out

a half-cup of ice cream?)

So look at calories per

serving, but also at

serving size and serv-

ings per container.

nutrit ion

come together  Sharing a seasonal potluck meal has some delicious—and surprising—benefits.

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B.

eating wiselyby Nancy Vienneau

it’s 7 o’clock on a Thursday night in

June and my backyard in Nashville, Ten-

nessee, is filling up with laughter, con-

versation, and delicious food. My cohost

Gigi Gaskins and I welcome our guests,

eager to see the dishes they’ve brought

to share. Over the five years we’ve been

hosting a monthly potluck dinner, we’ve

enjoyed countless tasty offerings. Think

tender, just-picked green beans served

with roasted corn, from avid gardener

Ray; a deep-dish lemon-heirloom tomato

tart from Liz, an innkeeper; and a plum

crumble made from tangy Santa Rosa

plums I foraged in my backyard.

As we sit down with our plates in the

shade of giant maple and catalpa trees, I

look at the assembled group of friends,

old and new, with contentment. Cooking

for groups of people is one of my greatest

joys. For 20 years, I worked as a chef and

caterer in Nashville. I believe that cook-

ing and sharing food is one of our basic

connection points as humans. And, for

me, hosting a potluck is a heartfelt way to

express support for local food and farm-

ers, to get inspired to cook seasonally, and

to build community.

Gigi and I first got the idea of starting a

community potluck in 2009 when Nash-

ville’s local food movement was really tak-

ing off. People were rallying around the

idea that growing and distributing food

locally can help more people eat well and

can lessen the environmental toll of agri-

culture. Farmers’ markets were expand-

ing, public schools were planting gardens,

and local chefs were going farm-to-table.

New nonprofits were helping to get fresh

produce into underserved communities.

During this time, I sold my catering

business and began volunteering with a

program teaching low-income teens how

to cook. Meanwhile, Gigi, a professional

hatmaker, bought three run-down lots in

a low-income neighborhood and planted

them with berry patches, herbs, and all

kinds of vegetables, which she gave away

zsummer salad with buttermilk dressingRoasted corn and crisped onions add

depth of flavor to this seasonal salad.

s e rv es 8

1 large onion, cut lengthwise

into thin slices

1 1⁄2 tbsp olive oil, divided,

plus extra for greasing1⁄4 tsp sea salt

4 large ears of corn

1 lb fresh green beans3⁄4 cup low-fat buttermilk

2 tbsp mayonnaise

1 tbsp fresh lemon juice

2 scallions, thinly sliced

2 tbsp finely chopped fresh dill

1 head Buttercrunch or Bibb lettuce,

torn, or 5 oz spring lettuce mix

1 cup cherry tomatoes, halved

Brown onions Heat oven to 400°F.

In a bowl, toss onion with 1 tbsp oil.

Spread on a cookie sheet and sprinkle

with salt. Roast until brown and crispy,

10–12 minutes. Let cool.

Prepare salad Heat remaining 1⁄2 tbsp

oil in a large skillet over medium heat.

Drop in corn, cover, and steam until

tender and lightly charred, adding a

splash of water if necessary, 7–9 min-

utes. Remove from skillet. Add green

beans and a pinch of salt to skillet,

cover with water, and bring to a boil.

Cook for 3–4 minutes. Remove from

heat and let cool.

Make dressing In a bowl, whisk

to gether buttermilk, mayonnaise,

and lemon juice. Add scallions and dill.

Add black pepper and salt to taste. If

desired, add more lemon for tartness

or more mayo for body. Refrigerate.

Assemble salad Cut corn, in chunks,

off the cob. Toss with green beans.

Place lettuce in a serving bowl and

top with corn-green bean mixture,

tomatoes, crisped onions, and dress-

ing; serve.

NutritioNal iNfo 152 calories per

serving, 6 g fat (1 g satur ated), 18 g carbs,

4 g fiber, 5 g protein, 149 mg sodium

3 8 y o g A j o u r n A l . c o M j u N e 2 0 1 4

eating wisely