natural oc fall 2014

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N A T U R A L O C . C O M

415 E. Aveinda Pico, M, San Clemente, CAwww.pureloveyogasc.com949.492.5048

Yoga, Community, Love.

*48 classes per week*Heated & Non- Heated Classes*Gentle- Vinyasa Flow- Hatha- Yin- Prenatal- Yoga for Surfers*LIVE Music Yoga Class Every Saturday @5pm*Exceptional teachers*Supporting local artists & working towards sustainability

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| 9 4 9 2 0 1 7 9 9 4

D E S I G N | P H O T O G R A P H Y | V I S U A L A R T S

☺

Photo: Terry Yaqui

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Natural OC Magazine sets high standards to ensure forestry is practiced in an environmentally responsible, socially beneficial and economically viable manner. This issue was printed in Denver, Colorado by American Web on recycled fibers containing 10% post consumer waste, with inks containing a blend of soy base. Our printer is a certified member of the Forestry Stewardship Council, the Sustainable Forestry Initiative, and additionally meets or exceeds all federal Resource Conservation Recovery Act standards.

Our mission is to connect Orange County’s

community of natural living and sustainability

enthusiasts by providing a space to grow and share

our collective passions.

As advocates for natural wellness, health, fitness,

healing, simplicity and lifestyle in Orange County,

California, Natural OC promotes an accessible

approach to natural living that facilitates healthy

habits, sustainable choices, and conscious

ecological efforts in everyday life.

We live in one of the most beautiful places in the

world and believe our lifestyles should reflect that

beauty. Help us grow our natural community by

sharing the health, happiness and vitality this

life can bring.

/// Welcome to our second issue of Natural OC

Magazine. We were so excited about how well

received the first issue was and now we’re really

looking forward to the evolution ahead.

/// This issue marks the first step of our continuous

evaluation and evolution of the magazine. We see

our success as the value we add to our readers;

and we know that success depends upon our

ability to see the opportunities where we can

grow. This time around, we grew physically – more

content, a bigger layout, more contributors and

educators, and even more ways to practice

natural wellness.

/// Enjoy feasts of the season with dear ones, be

mindful, be grateful, and remember:

it’s always easier to go with the flow.

Peace,

Kaori

F e a t u r e s

D e p a r t m e n t s

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ghNatural OC, LLC24040 Camino Del Avion #A128Monarch Beach, CA 92629Email: [email protected]: naturaloc.comFacebook.com/NaturalOCTwitter.com/Natural_OCInstagram: @Natural_OC

PublisherKaori Kris Cornett

Chief EditorLindsey Bro

Staff WriterSarah Elizabeth Colburn

Contributing PhotographersChris JusticeBilly Yarbrough

Web & Social MediaStephanie Pavelkos

(Mis

sion

) (Conten

ts)

Advertising & DistributionKathleen Johnson

Magazine Design & ProductionPyrite Studiowww.pyrite-studio.com

Art by Chris Justice - “San Pablo” 37x48” Mixed Media on Canvas

Season Of SugarBy Jessica Else

Passion For ProduceBy Red Jen Ford

Harvest | Gather | ShareBy Meryl Gwinn

Harvest Festivals Across the WorldBy Jeff Davis

Off the MatChange By Laura Love

Ask the HerbalistBurdock for Great Skin By Kirsten Hale

CORE MessageHow Do I Know it’s My Gut Instint TalkingBy Barbara Campins

Food SwapFood Swapping in the 21st CenturyBy Sarah Whittenberg

Massey HoneyRaw Honey: How Nature Intended itBy Ryan M. Smith

Starting Now: Big Shifts Start SmallAn E/Z Qigong Meditation By Karen O’Connell

The 8 Limbed Path for AthletesAparigraha: Non-Attachment For AthletesBy Jamie Hanson

From the Line-upRemembering the Stoke By Greg Long

Artist SpotlightChris Justice: Abstract Paintings

Mindful Vegan EntertainmentA Mindful Thanksgiving Meal By Candace Frigone

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Urban HerbivoreNavigating the Holidays By Jessica Else

Meditation From the Wilderness The Medicine is in The People By Analee Scott

Eat Well. Live Well. Be Well.Green Goodness: A Little Goes a Long WayBy Jenny Ross

From Scratch, With LoveFew of My Favorite Things By Erika Tucker

Inside Out InvestigatorRoot Deposits By Robin Varnet

Good GoodsDyln By Dorian Ayres

Fall Harvest JuicingBy Lori Kenyon Farley

Goal Setting 101By Marissa Rose

Doing GoodFree Tea Party By Jake & Kaori

Tip from The Ecology Center4 Ways to Preserve Your Harvest

Seventh Chakra YogaRestoration Through Transition By Priya Jain

Star Light Star BrightHarvest of Gratitude By Ami Sattinger

Ask The Madame...A Relationship Column By Madame Jo

Natural BeautyLiving True with Dina Fonvielle Meek

Get Out and Go DoAutumn By Lindsey Bro

OC Farmer’s Market List

Local, In Season Produce

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Natural OC Magazine sets high standards to ensure forestry is practiced in an environmentally responsible, socially beneficial and economically viable manner. This issue was printed in Denver, Colorado by American Web on recycled fibers containing 10% post consumer waste, with inks containing a blend of soy base. Our printer is a certified member of the Forestry Stewardship Council, the Sustainable Forestry Initiative, and additionally meets or exceeds all federal Resource Conservation Recovery Act standards.

Our mission is to connect Orange County’s

community of natural living and sustainability

enthusiasts by providing a space to grow and share

our collective passions.

As advocates for natural wellness, health, fitness,

healing, simplicity and lifestyle in Orange County,

California, Natural OC promotes an accessible

approach to natural living that facilitates healthy

habits, sustainable choices, and conscious

ecological efforts in everyday life.

We live in one of the most beautiful places in the

world and believe our lifestyles should reflect that

beauty. Help us grow our natural community by

sharing the health, happiness and vitality this

life can bring.

/// Welcome to our second issue of Natural OC

Magazine. We were so excited about how well

received the first issue was and now we’re really

looking forward to the evolution ahead.

/// This issue marks the first step of our continuous

evaluation and evolution of the magazine. We see

our success as the value we add to our readers;

and we know that success depends upon our

ability to see the opportunities where we can

grow. This time around, we grew physically – more

content, a bigger layout, more contributors and

educators, and even more ways to practice

natural wellness.

/// Enjoy feasts of the season with dear ones, be

mindful, be grateful, and remember:

it’s always easier to go with the flow.

Peace,

Kaori

F e a t u r e s

D e p a r t m e n t s

On

the

cove

r: P

re-f

esti

vity

wit

h C

hris

Jus

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| P

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: B

illy

Yar

brou

gh

Natural OC, LLC24040 Camino Del Avion #A128Monarch Beach, CA 92629Email: [email protected]: naturaloc.comFacebook.com/NaturalOCTwitter.com/Natural_OCInstagram: @Natural_OC

PublisherKaori Kris Cornett

Chief EditorLindsey Bro

Staff WriterSarah Elizabeth Colburn

Contributing PhotographersChris JusticeBilly Yarbrough

Web & Social MediaStephanie Pavelkos

(Mis

sion

) (Conten

ts)

Advertising & DistributionKathleen Johnson

Magazine Design & ProductionPyrite Studiowww.pyrite-studio.com

Art by Chris Justice - “San Pablo” 37x48” Mixed Media on Canvas

Season Of SugarBy Jessica Else

Passion For ProduceBy Red Jen Ford

Harvest | Gather | ShareBy Meryl Gwinn

Harvest Festivals Across the WorldBy Jeff Davis

Off the MatChange By Laura Love

Ask the HerbalistBurdock for Great Skin By Kirsten Hale

CORE MessageHow Do I Know it’s My Gut Instint TalkingBy Barbara Campins

Food SwapFood Swapping in the 21st CenturyBy Sarah Whittenberg

Massey HoneyRaw Honey: How Nature Intended itBy Ryan M. Smith

Starting Now: Big Shifts Start SmallAn E/Z Qigong Meditation By Karen O’Connell

The 8 Limbed Path for AthletesAparigraha: Non-Attachment For AthletesBy Jamie Hanson

From the Line-upRemembering the Stoke By Greg Long

Artist SpotlightChris Justice: Abstract Paintings

Mindful Vegan EntertainmentA Mindful Thanksgiving Meal By Candace Frigone

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48

50

52

8

10

12

14

16

20

22

24

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Urban HerbivoreNavigating the Holidays By Jessica Else

Meditation From the Wilderness The Medicine is in The People By Analee Scott

Eat Well. Live Well. Be Well.Green Goodness: A Little Goes a Long WayBy Jenny Ross

From Scratch, With LoveFew of My Favorite Things By Erika Tucker

Inside Out InvestigatorRoot Deposits By Robin Varnet

Good GoodsDyln By Dorian Ayres

Fall Harvest JuicingBy Lori Kenyon Farley

Goal Setting 101By Marissa Rose

Doing GoodFree Tea Party By Jake & Kaori

Tip from The Ecology Center4 Ways to Preserve Your Harvest

Seventh Chakra YogaRestoration Through Transition By Priya Jain

Star Light Star BrightHarvest of Gratitude By Ami Sattinger

Ask The Madame...A Relationship Column By Madame Jo

Natural BeautyLiving True with Dina Fonvielle Meek

Get Out and Go DoAutumn By Lindsey Bro

OC Farmer’s Market List

Local, In Season Produce

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( C O N T R I B U T O R S )

Natural O

C provides an environm

ent where our contributors can freely express and share their view

s and knowledge. The opinions expressed by w

riters and contributors do not necessarily reflect those of the publisher.

Meryl Gwinn | Meryl is teacher of yoga, meditation, and food medicine. Simplicity, freedom, and joy are motivators, and healing comes through movement, breath, and colorful plant foods. Meryl's BS is kinesiology; and she applies this science to meal creation, retreats, and nutritional detoxes to uplift and enliven body and spirit.

Jamie Hanson | A life-long athlete and distance runner, found yoga after battling many injuries. Yoga instructor since 2009 and a leader for Off the Mat, Into the World, a founding member of the OC Yoga Connection and is passionate about bridging yoga and social activism in her community and abroad. www.jamiehansonyoga.com

Priya Jain | Founder of Seventh Chakra Yoga in Huntington Beach. Teacher of Kundalini Yoga, educating people that the greatest gift they can give themselves is the gift of their breath. She believes that modern day stress can be easily neutered by applying the practical wisdom of the ancient yogic sciences. seventhchakrayoga.com & facebook.com/SeventhChakraYoga

Red Jen Ford | Seasonal Eating Expert, Yoga Teacher and Wellness Coach. After working for13 years as an environmental engineer and a management consultant, she found her true calling to help others find better balance in life through healthy food and exercise. www.redjenford.com.

Candace Frigone | Laguna Beach based Private Chef, specializes in vegan entertaining, and intimate dinner parties. Delightful, energizing, nutrient rich and colorful, her food is a reflection of her personality and spirituality. [email protected].

Kirsten Hale | Herbalist, Activist and Educator that thinks the plants are in a divine and comical conspiracy to teach us the things we haven't learned yet. She is the potion maker behind Little Bird Apothecary. She is passionate about non-hierarchical spaces, social justice, plant people and BoBa drinks. And sparkles. www.lbapothecary.com

Madame Jo | Practices amorphous relationships and is a communications counselor and mediator for traditional and alternative relationships. She is a nomadic community-builder and offers her services from a distance or [email protected]

Lindsey Bro | California based creative who has traveled the world in search of stories, experiences, and adventures. While studying at U.C. Berkeley, Lindsey found an affinity for cultural studies, witty wordplay, and sharply intellectual writings that she never managed to shake. A writer for numerous publications, but her heart’s with screenplays, healthy living, and teaching yoga.

Jeff Davis | San Juan Capistrano native. After studying cultural anthropology at UCSB, he grew a fascination of how humans connect to each other and their natural environment. He loves to read, write, garden, cook and swim in the ocean. jdaviswrites.hupages.com itfeelsgoodtofeel.tumblr.com/

Lori Kenyon Farley | Lori spent over a decade as a corporate attorney in finance before following her passion for healthy eating and fitness. Lori co-founded Ritual Wellness and produces the raw organic juice cleanse. Her book, the Reset Juice Cleanse Diet, lays out a revolutionary plan to allow readers to prioritize their health and transform their bodies. www.ritualcleanse.com.

Barbara Campins | A passionate Yoga Instructor and Holistic Health Coach. Her deepest desire is to unlock in her students, clients and herself the infinite possibilities of growth from the inside out. Barbara is an *E-RYT 200 and a graduate of the Institute of Integrative Nutrition. www.barbaracampins.com

Jessica Else | A freelance writer and journalist, a yogi, and a sunshine enthusiast. She is passionate about writing informative, creative and inspiring stories to share the beauty of the world she sees around her.

Sarah Elizabeth Colburn | She has passion for travelling, teaching and learning, and living a healthy, conscious lifestyle. She writes, breathes and loves yoga, her son River, the ocean air, and therapeutic grade essential oils. mamacitasaritaa.wordpress.com

Robin Varnet | Certified Naturopath, Iridologist, a Master Herbalist, an Int’l Instructor of Colon Hydrotherapy with 30 years experience in the holistic field of natural healing. QRA Practitioner with Dr. Bob Marshall. “Understanding how the body communicates head to toe is key to vibrant living.” www.renewedlifectr.com

Ami Sattinger | A Sidereal Western Astrologer, Life Coach, Divine Light Practitioner and Wellness Astrologer. She has extensive training in Neurolinguistic Programming (NLP) and Landmark Education, as well as in the fields of Astrology, Nutrition, and Holistic Health. AstroCoachAmi.com www.facebook.com/pages/Astro-Coach-Ami

Analee Scott | “My life's tending is to help actualize the dream of our one, sweet world." Analee has two B.A. degrees from the University of Nevada, Reno in Psychology and Spanish. She is a certified yoga instructor and field instructor at Second Nature Entrada. www.snwp.com.

Ryan M. Smith, DVM MPH | Degrees in agriculture and public health, managing over 70 beehives throughout urban areas of Orange County. Operator of Massey Honey Co., a family-owned, sustainable raw artisan honey company based out of Yorba Linda. www.masseyhoney.com.

Sarah Whittenberg | Food writer and blogger as well as a community activist. She is the founder of the Central OC Food Swap. She is currently working on becoming a Master Food Preserver. www.thedilettantestable.com facebook.com/thedilettantestable.

Erika Tucker | She attained professional training from the French Culinary Institute in NYC and has studied under renowned chefs around the world. She is the chef-in-residence at The Ecology Center, a Green Feast chef, an instructor for Farm to Fork classes, and the lead chef behind Community Table. cheferikatuckergroup.com

Billy Yarbrough | Photogenesis and co-founder of Pyrite Studio. Sponsor and manager of the Nepalese fashion Guru and musician Terry Yaqui.billyyarbrough.com | pyrite-studio.com

Karen O’Connell, M.S. | Karen helps individuals, families and businesses experience the joy of living more mindful, compassionate, and healthier lives. “be in the parade of life.”[email protected] www.VerveXO.com

Laura Love | Yoga teacher, wellness educator, and Creative Director of pure.love.yoga. Laura has been teaching yoga in Orange County since 2006. She also leads life- changing wellness programs and both local & international yoga retreats. www.dharmayogawellness.comwww.pureloveyogasc.com

Chris Justice | Artist, Photographer, Designer. Chris shares his lust and exuberance for life through his relationship with color and the purity of raw emotion. Chrisjusticeart.com

Greg Long | Professional big wave surfer from San Clemente. He is the most decorated big wave surfer in the world. He acknowledges his ability to follow his passion, and inspiring others to do the same while promoting a healthy conscious lifestyle as his greatest accomplishment.

Jenny Ross | Owner and executive chef of the living-foods restaurants, 118 Degrees, in Orange County, California, has been a pioneering spirit of the raw-foods. Jenny travels internationally and educates on the healing properties of living foods and the benefits of the living foods lifestyle. www.118degrees.comwww.jennyrosslivingfoods.com

Marissa Rose | Reiki certified, Yoga Sculpt certified, and a SUP Yoga instructor. She teaches and leads trainings for CorePower Yoga as well as offers private yoga, SUP yoga, and reiki healing sessions. www.marissaroseyoga.com

Mandellis| Designer, fine artist and co-founder of Pyrite Studio. Karmic Accountant. pyrite-studio.com (808)CALL-ME

/// I can't even remember when I first heard that. It could easily

have been something my teacher, Jason Wilkerson, said years ago…

or maybe it’s a famous quote? I truly don’t know its origin, but it’s

something I’ve been telling my students for years, perhaps partly

for them, but undeniably also for myself.

/// While stepping to the top of my mat this morning, the

meditation of sun salutations to come, the beauty of this repetition

struck me. I realized how many times I’d been there before, but I

also saw how distinct each time has been. Our practice is so

revealing. Each time we step to the mat, we reveal to ourselves

where we’re at in that particular moment in time. So often I’ve

stepped to the top of my mat and felt strong, other times heavy,

light, tired, anxious, peaceful, the list goes on. In the early years of

my practice, if I showed up feeling anxious or tired, I might have let

it bother me; but as the years pass, I’ve begun to realize all things

shall pass. Whatever feelings we have actually only have power if

we allow them to. I learned how to not be attached to any

particular feeling, no matter how real or distinct, because it would

eventually change.

/// All things are changing. Everything is in flux. Each one of us is in

a process of evolution – of our bodies, our minds, our spirits. It’s

humbling to realize every single day the cells in our bodies change

and, as a result, of course our yoga practice will reflect this.

Sometimes coming out of a backbend is true elation, joyful,

euphoric; other times, that very same backbend may trigger

dizziness, nausea or tears. Change. It’s constant.

/// Trusting in change makes it easier to not be bothered by things,

situations or circumstances. Natural law says it will change. It’s not

forever and, honestly, who would want it to be forever? Change is

not easy, this is true, but without it we wouldn’t have the

opportunities to grow and evolve. Some of our most beautiful

experiences come from the times in which we had to endure.

/// So I say: embrace it. Welcome it. Be grateful that everyday

brings us something new. Be joyful in the presence of growth.

www.dharmayogawellness.com

" T he o n ly r e a l c o n st a nt i s c h a n ge . "

C HA N G E B Y L A U R A L O V E

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B E A U T I F U L R O O T S

B u r d o c k f o r G r e at S k i n |/// I recently received a request from a loving mother who

wanted to help her pre-teen and teenage children create

beautiful skin while finding relief from acne. Right out there

for the world to see, acne is most commonly genetic, but it’s

also strongly influenced by the changing tides of hormones

(in both teens and adults). Lesser discussed, however, is the

overall impact of our digestion on skin health.

/// The liver and kidneys play a large role in clearing waste and

excess hormones from the body through the urinary system.

Unfortunately, our current pesticide-filled, multi-plastic,

processed-food environment inundates not only the liver, but

all the toxin-clearing systems of our bodies, leaving their

capacity for waste-removal taxed. When we add additional

stressors like going back to school, the holidays, cookies,

and family visits, we support the possibility of many

unwanted skin eruptions.

/// My go-to plant helper for clearing skin is Burdock Root

(Arctium lappa), also known as Gobo (yes, the same Gobo

on the sushi menu). Burdock is a lovely weed from the same

family as sunflowers, with a medicinal edible taproot, it’s

best harvested in the fall when its sugars have moved from

the leaves to the root.

/// In herbal medicine, burdock is considered an

“alterative,” meaning its use can gradually help restore the

proper functions of the body. In this case, burdock aides the

restorative functions of the liver while keenly assisting skin

conditions. Often used as a support for eczema and

psoriasis, you may find particular relief for many dry and

scaly conditions. In treating acne, burdock’s dual action of

assisting the body to better eliminate toxins and fight

infections makes it a great ally in supporting the elimination

of acne. It simply likes helping skin better. Rich in inulin, a prebiotic

that helps feed the good bacteria in your gut, it also helps to

restore the balance necessary for nutrient assimilation.

/// For healing acne, I recommend a higher therapeutic

dosage. Use a tincture of burdock (available from a trusted

local herbalist or health stores like Lazy Acres, Whole Foods,

and Mother’s), and take 1-2 mL in tea, water, or straight on

the tongue. Ideally, you will continue this regimen three

times daily for a few weeks. Once every week or so, give

yourself a day off. If you purchase a dried root, take 1 tsp

boiled for thirty minutes as a tea, three times daily. If you’re

pregnant or nursing, avoid therapeutic dosages; as with any

herbal or medicinal substance, discuss your usage openly

with any healthcare professionals.

/// Fresh burdock is also available in some health stores and

many Asian markets. A delicious edible weed, much like

dandelion, burdock is excellent as a Thanksgiving dish.

Sauté onions, garlic and olive oil for about ten to fifteen

minutes. Add peeled and sliced burdock plus an equal

amount of carrots to the mixture. Add a little bit of

vegetable or chicken broth and simmer until just tender,

about fifteen to twenty minutes. As the liquid cools, add a

tablespoon of sesame oil (dark or light) and a sprinkle of

brown sugar and salt to taste. If you’d like, you can also add

turmeric powder or fresh herbs like parsley and cilantro.

Thursdays 60x70” Mixed M

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H O W D O I K N O W I T ’ S M Y G U T I N S T I N C T T A L K I N G ?

~ B a r b a ra Ca m p i n s

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When you are in a situation that does not allow much time to analyze or carefully make a decision, go

with your gut. Sometimes we have to act quickly and it is better to go with your intuition than to waste time

weighing the pros and cons of a situation.

Find stillness. If you don’t have to make a decision right away, set ten to fifteen minutes a day aside to

sit quietly. Avoid over analyzing, reset your attention on the breath. Give yourself a brain nap to get clear and

determine whether you’re making a decision that’s closest to your truth and most in-line with your values.

You have the answers inside. Don’t ask others for their opinion on what you should do. Asking family

and friends might feel therapeutic, but it can easily create more confusion. Share your struggles with loved

ones, but ultimately, the best decision should be made by you.

Ask for guidance. Not just from anyone, though. Look to your spiritual, religious, mindfulness, or higher

power for guidance. Relaying trust in a higher power helps you release tension around the situation, clearing

space to make more mindful decisions.

Be Present. This moment is all that we have. Tomorrow hasn’t arrived yet and the past is gone, but the

present lets us listen to our inner knowing. Being continuously concerned with the future, or stuck in the

past, creates a disconnect from your inner guide, resulting in stress of the body and mind. Practice noticing

your breath, remember to feel its texture, its depth, giving yourself permission to arrive fully in this moment.

/// There’s big talk these days about intuition, but what is it really? What is our “gut instinct”? Intuition, or our gut, is the inner

knowing that arrives with no specific logical, or rational, explanation. It can be comfortable or uncomfortable, quiet or loud; but no

matter the case, at least there’s a little solace in knowing your wise inner wizard has a scientific explanation behind it.

/// According to a study at Leeds University, intuition is “the result of the way our brains store, process, and retrieve information

on a subconscious level.” Meaning that when have a hunch, it is our gut instinct. It is our bodies’ way of sending us cues that

correspond to previous experiences. However, though our bodies might remember to send the cue, it does not mean we’ll

remember what our subconscious is trying to say.

/// But why is it called our Gut, rather than Body, Instinct? First, the gut is brilliant. Lined with more neurons than the peripheral

nervous system or spine, this area feels. Dubbed “the second brain” by Dr. Michael Gershon, we produce hormones (like serotonin)

in our gut that intimately connect to our mood. In fact, we often feel fear first in our gut, same with love, anger, nervousness,

stress and more. Of course stress affects the gut; if it’s chronic, it can even create disease like Irritable Bowel Syndrome.

/// Our gut has important information to listen to. Be present and honor it. You’ll still need your brain, our rational mind, to help

your gut make decisions, but it’s certainly an intelligent place to start.

H E R E A R E 5 T I P S T O

L E A R N H O W A N D W H E N

T O L I S T E N T O Y O U R G U T :

1 .

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3 .

4 .

5 .

☮

ww

w.barbaracam

pins.com /// w

ww

.facebook.com/YogaW

ith Barbs /// @

yogaways (instagram

)

Join Barbara on a New Years Costa Rica

Yoga Retreat: Jan. 3-10, 2015. Healthy

meals and nutrition talks, ceremonies,

waterfalls, meditation, yin & vinyasa. Find

out more at www.barbaracampins.com or

call 949.573.7519

/// Here’s the scenario: You and a couple dozen neighbors meet

in the village square one afternoon. Each sets up a table, putting

on display the best goods from your own kitchen.

/// Lisa brings pastured eggs, massive avocados and bags of dried

persimmons, all from her backyard. Matthew is the yogurt maker,

and he brings jars full of it: both plain and honey-sweetened,

whole-milk and low-fat. Nik and Fiona are foragers, and they

bring jam made from natal plums they gathered themselves. Ben

is the baker, and he has brought a half-dozen loaves of bread,

perfectly round and still hot from time spent on the hearth.

/// You mill from table to table, sampling the wares of all who

have come to this little pop-up market. Finally, after a while,

negotiations begin. Some of your eggs for my yogurt? Sure, why

not? How about a jar of your jam for a loaf of my bread? Hmm,

not yet… I’m holding out to see if I can get that last bag of dried

persimmons. And just like that, in the space of a few hours, goods

exchange hands and neighbors go home with a completely

different bounty than they had brought.

/// What year is it? 1650? 1850? Is this a scene from ration-driven

World War II? Nope. It’s 2014, and it’s happening right here in

Orange County, and all over the world.

/// Food swapping is nothing new. In fact, barter economies have

been around since pre-historic times. But with the recent surge

of interest in returning to the craftiness of a bygone era – home

canning, foraging for wild foods, raising backyard chickens and

even making your own household cleaners – we’ve also seen an

interest in sharing home-craft goods with others. Here in the US,

the leading organization to help coordinate individual and

grassroots efforts is the Food Swap Network, started in 2010. In

just four years, it’s grown to over 125 local groups around

the world.

/// In Orange County alone, there are at least four different swap

groups listed with the Food Swap Network. Currently, the most

active is the Central OC Food Swap, founded just over a year ago it

hosts a swap every six weeks, on average. Located in Santa Ana,

COCFS has an average of 20-25 people at each event. Participants

bring a variety of items to swap: homegrown produce,

home-brewed apple cider vinegar, coffee liqueur, bacon,

cold-fermented sauerkraut, peanut-free satay sauce, homemade

laundry detergent and even lotions. Almost anything is allowed as

long as it’s been homegrown, homemade, or foraged.

/// If you think Food Swapping may be for you, check one out!

Search the swap directory at www.foodswapnetwork.com; or if

you’re local, look up: facebook.com/centralocfoodswap. COCFS

hosts their next swap October 12 in Santa Ana. Get tickets and

more info at cocfsoct2014.eventbrite.com. Beware: you may get

addicted to swapping shopping. Supermarkets and mini-mall’s will

never look the same again!

F O O D S W A P P I N G I N T H E 2 1 S T C E N T U R Y

S A R A H W H I T T E N B E RG

(Foo

d S

wa

p)

m a m a c i t a s a r i t a a . w o r d p r e s s . c o m

∞

Photo: Kaori

1 5

(Ma

ssey

Hon

ey)

B y \ R y a n M . S m i t h

/// If you walk the aisles of most grocery stores, eventually you’ll come

across a straw- or amber-colored pot, a little bear container, or at least

some sort of tiny honey jar. The taste is already familiar: generically sweet,

odorless, and nostalgically reminiscent of growing up. But if you were to

walk the same aisles of an independent shop, a specialty health food store,

or the temporary lanes of your local farmer’s market, you’d likely pass a

spectrum of colors, ranging from murky dark to light straw. Granulated or

crystallized, thick and difficult to pour; or perhaps pourable, but with

visible debris: what’s the difference between grocery store honey and

farmer’s market fare? It’s in the processing, or really, the lack thereof.

/// Used for its health benefits for some 2,500 years, honey’s antiviral,

antibacterial, antifungal, anti-inflammatory, improves immunity, aides

digestion, and provides trace amounts of iron, potassium, folate, calcium,

and Vitamin C. An excellent remedy for sore throats and coughs, honey

aids with sleep, and is a time tested antiseptic (combatting bacterial

infections on open wounds and burns).

/// But all the health benefits aside, honey’s truly amazing because it has

an infinite shelf life. Raw honey is void of any artificial or corruptible

ingredients (due to its naturally antiseptic environment), meaning even the

hardest honey is still safe to eat. What happens when honey hardens is

that the pollens and particles collect sugar crystals, eventually hardening

to a firmer consistency. Placing the jar in a bowl of warm water for a few

hours will let the honey return to its liquid state.

/// But nearly all of these healthful and nourishing properties can be lost

through traditional processing. By labeling honey “raw,” it means the

honey has had very little (or no) processing, something quite contrary to

what many industrial honey producers use.

/// When harvested from the hive, honey naturally retains pollens and

enzymes – the source of its health benefits – but leaving these natural

properties alone results in the a different appearance and consistency than

generic “honey.” Because of this, many commercial honey operations filter

and heat honey in an attempt to delay the onset of crystallization. In

addition to speeding production and bottling, these processing techniques

are also responsible for creating the golden hue we’re so familiar with.

Unfortunately, color has nothing to do with the quality of the honey (color

is a result of age and pollination sources). In addition, processing also strips

honey of its more nuanced flavors.

/// Most raw honeys have a distinctly floral taste, rather than just sugary

sweetness, that varies greatly based upon the blooms pollinated and the

season harvested. This is how we categorize single-source varieties, such

as Orange Blossom, Avocado Blossom, Cherry Blossom, Sage, Blueberry,

and Apple Blossom. In fact, one way to measure the quality of a batch of

honey is to discern flavor notes beyond generic sweetness.

/// So how can we get our taste buds onto more raw honey and less

processed amber liquid? Look to the source: the Beekeeper. Local farmer’s

markets commonly have beekeepers staffing the honey booth, and usually

the local market or specialty store will have small-name honey companies

(look for labels containing the word “raw”). Or, depending on your local

city codes, maybe you’d like to start keeping your own urban hives. In

addition to the potential of a honey harvest, you will also provide

pollination for surrounding floral sources in your neighborhood, assisting

the declining bee population.

/// Whether keeping one or fifty hives, it’s important to pay attention to

detail. Novice beekeepers should begin by learning bee biology, diseases,

and the life cycles of your surrounding nectar and pollen providing plants. Without

responsible beekeeping practices, diseases are perpetuated, but local beekeeping

clubs (ocbeekepers.org, bascbees.org, losangelescountybeekeepers.com) can

provide valuable resources.

/// Living in Southern California, we have two benefits most commercial

beekeeping operations do not: year round pollen and nectar, and

significantly less pesticide usage. In other regions, monocultures (distinct

crops where numerous bee hives are used for pollination) are sprayed with

extreme amounts of noxious pesticides, remaining on the blooms most of

the year. This forces beekeeping operations to constantly rotate their hives

in an attempt to find new blooms, while also resulting in stress on the bee

colonies. In contrast, our urban environment, with a variety of plants and

trees and warm Mediterranean climate, provides a sustainable and

continuous food source for bees to forage. Equally important, most of our

flowers are not blanketed with chemicals.

/// So the next time you’re looking for nature’s sweetener, consider your

local beekeeper at the farmer’s market. Or perhaps reach for a jar of raw

honey over the ubiquitous honey bear. Or, hopefully, begin to research

ways you can help keep these incredible insects for yourself. Your body,

and the environment, will thank you.

{ h o w n a t u r e i n t e n d e d i t }

www.masseyhoney.com

R A W \ H O N E Y

¤

1 7

(Ma

ssey

Hon

ey)

\ HO EY N

¤

Pho

tos

cour

tesy

of

Mas

sey

Hon

ey

“///REACH FOR A JAR OF RAW HONEY OVER THE UBIQUITOUS HONEY BEAR”

(Sta

rtin

g N

ow)

B I G S H I F T S S T A R T S M A L L /// Do you shy away from learning another meditation practice because

you are busy and already have so much that you do for yourself? What

if I told you that the effectiveness of qigong makes it one of the most

powerful, fast acting tools for wellbeing?

/// Qigong practices are gentle and immediately effective, using

visualization and movement for comprehensive emotional and physical

self-healing. The basics of qigong involves learning how to access the

infinite creative energy of the universe to increase your own wellbeing;

in fact, if you’ve ever received acupuncture, you’ve received some of

the benefits of qigong.

Organizing The Qi-Field

How to Feel Fully Present

/// Basic Principles

/ Begin by relaxing your whole body. You can do this quickly, taking a

few moments to do this; or you can go slowly, moving through your

entire body, systematically relaxing each area. As you practice, your

body will remember how to do this and you will relax quicker, the more

often you try. Be aware, it’s often surprising to feel into the places

where there is tension. Without actively directing our awareness

toward relaxation, our bodies show habitual areas where we hold

tension. It’s very beneficial to interrupt the patterns of stored tension

by attending to them, releasing into relaxation.

// When you sense your entire body is relaxed, expand your awareness

into nature. Visualize the horizon and your entire body as it expands.

Move from the front, back, and both sides. Continue to expand past

your body and into the vastness of the natural world. Continue to

expand your awareness with your body as far as you can imagine into

space. Continue to relax. Breathe from your belly; as you inhale,

imagine you expand, merging into the infinite vastness of nature.

/// As you exhale, bring your mind into your body. Unite the energy of

nature within you. Continue to breathe from your belly. Expand, feeling

your whole body as it merges with the infinite energy of nature. Flow

like a river as you open and relax. Exhale, feel the energy within you;

store it in your lower dantien (the space behind your navel). You’re now

prepared to begin to conserve qi to help increase your health and wellbeing.

Conserving Qi

How To Energize and Heal Your Body

Conserving qi can be done anytime after you have organized the qi-field. / Place your hands on top of your navel. For women, right hand

underneath the left. For men, left hand underneath the right.

// Breathe gently, like a baby, into the space your hand is covering (the

lower dantien). Focus your awareness on the healing and harmonizing

energy as it flows into you. The dantien is like a vessel, filling with the

pure elixir of life. Imagine it as a fountain of youth, of perfect health,

flowing into you.

/// The benefits of this meditation are received for a few minutes, or

much longer, depending on what your body needs. This is a restorative

practice that allows for energy to be stored, bringing more health and

vitality to your body.

A N E / Z Q I G O N G M E D I T AT I O N ?

1

3

2

3

1

2

3

(by K

aren

O’Conn

el)

w w w . v e r v e x o . c o m

2 1

D O S O M E Y O G A

Terry Yaqui & Sacred Ji

/// In addition to the physical practice of yoga (asana), the ancient teachings

work to train not only the body, but the mind. In Patanjali’s Yoga Sutras, the

foundational text of yoga, he speaks of the eight-limbed path that forms the

structural framework for any yoga practice. The first limb, known as the Yamas, is

externally oriented. It refers to how we interact with the world around us, how

our actions can serve both the individual and the collective. Meaning, if our

training is making us ill or cranky, it isn’t serving the individual or the collective.

/// Of the five Yamas, Aparigraha means “non-attachment.” So although it is

important to plan your workouts and stay consistent, it’s also important to be

flexible – not only in body, but in our lives. Reflect on how you tend to respond

when something in your life comes up that prevents you from sticking to your set

training schedule.

/// While training for anything, there’s often a struggle to maintain balance in our

lives. Between work responsibilities, families and friends, our energy is required

in a variety of situations in a variety of ways. This can keep us from the kind of

adequate sleep and nutrition that keeps us healthy throughout our intense

physical training. Be kind with yourself because sometimes we’re simply forced

to take a day or two off because of injury, commitments or whatever it may be.

/// For myself, I know how important it is to stay true to my training schedule. My

Type A personality needs it, otherwise I become unglued when something does

not go as planned. However, once I started a physical yoga practice, I discovered

I became more flexible in my life, as well. This new found flexibility didn’t chance

the fact that I still had other responsibilities and other things I wanted to do with

my time, but it did change the way I reacted when training did not go as planned.

/// This is the practice of yoga. It impacts and shapes our lives in ways that help

evolve our actions when we’re faced with challenge. It lets us be flexible enough

that we can choose to act rather than react.

/// Join Jamie’s Empowered Yoga Teacher Training at pure.love.yoga, San Clemente: Yoga Alliance

approved 200 hour certification program. Challenge yourself to find your authentic voice by

exploring your passions through deep self-inquiry.

/// Find more information at www.jamiehansonyoga.com

APAR

IGRA

HA: N

ON-A

TTAC

HMEN

T FO

R AT

HLET

ES

The 8 Lim

bed P

ath for A

thletes

JAMIE HANSON

2 3

(Fro

m t

he

Lin

e_u

p)

R E M E M B E R I N G

T H E S T O K E ~ G r e g L o n g

Photo: B

illy Yarbrough / Indonesia

/// These are some of the comments I regularly overhear

from surfers in the line-up as they vent their frustrations

that, indeed, surfing has become very popular. More folks in

the water make it more crowded and with their numbers

comes a breadth of skill, or lack thereof.

/// It’s true that today’s broad surfing community holds a

varied and often questionable understanding of surfing

etiquette. Add a few individuals with entitlement issues, a

couple more with lack of common courtesy and respect, and we

have a recipe for a potential bummer of a surf session.

/// Sadly, I assume anyone who has surfed one of Southern

California’s premier breaks during a busy summer session,

has heard that same type of banter (or worse) rolling across

the line-up. In some cases, verbal escalates to physical and

the worst side of “surf rage” leads to violent confrontations.

/// What I witness with greater frequency in the water really

bothers me. I am not talking about growing crowds, new

faces, or the influx of less experienced surfers. I’m talking

about the tendency of those who forsake the basic stoke of

surfing, those who adopt a posture of negativity as soon as

they enter the surf zone.

/// Riding waves, in any fashion, regardless of skill or

experience, is without question one of the most exhilarating

activities on the planet. It is a celebration of life and energy

that cultivates such a profound sense of joy, I’m baffled

anyone can forget how blessed they are to play in the ocean.

How can you instead choose to spoil not only your fun, but the

enjoyment of others with negativity and selfishness?

/// Born and raised in San Clemente, I have had the great

fortune to call its beaches home for 31 years. I fully

understand the frustration crowded line-ups can invoke, but

I think it only takes a conscious choice to not let it affect my

outlook or my attitude.

/// Arrogance, hostility and intimidation are conscious

choices as well, but they’re the kind of choices that drain joy

from any life experience.

So here are a few modest thoughts we can all consider

as we share the limited waves that come our way:

__Surfing is one of the purest forms of fun in the world. You

know this… it is likely this very reason you fell in love in the

first place. Be stoked others found that happiness as well.

__At one point, we were all beginners and we probably

created some frustrations of our own. Rather than lashing

out over someone’s perceived wrongdoing, offer some

friendly advice about how they can maybe not make that

mistake in the future. It really is okay to talk and be

friendly in the water.

__Ditch the false sense of entitlement. You don’t deserve

anything more than anyone else just because you were born

here or are really competent. It doesn’t matter where you

come from, or how good you surf, the ocean and its

resources are for everyone to enjoy.

__How much fun you have in the water, even on the most

crowded of days, is entirely up to you. If you choose to focus

on the negative, that is exactly how you’ll feel.

__Fill yourself and your session with gratitude. Remember

how lucky you are to be in the water and call yourself a

surfer. There are many people in the world who would give

anything to experience the potential joy you know.

__Surfing is more than the ride. Savor every aspect and

sensation. Just being on and in the ocean is magic. It really isn’t

a competition, either. Share! Give! Talk with each other! Smile!!

__Have patience and show respect for everyone in the

water, especially new faces.

__Remember, there is always another day and another

swell… and maybe, if you know where to look, there are

even some really fun waves at a less crowded spot.

I grew up here and surf every day, I’

ve never seen you.

[[[ beat it kook ]]] go back 2 where you came from.

2 5

1

2

3

(Art

ist

Spot

ligh

t)

Above: Wonderland - 50x60” Mixed Media on WoodLeft: Legacy - 57x80” Mixed Media on Canvas

Inspiration is a constant trance that surrounds my being.

Overwhelming yet liberating, inspiration is something that I live

firsthand; therefore, it is what I am. My world is processed by

colors, which are the most fascinating entities of life, and the

paintings exist in a world of their own. What's exciting about the

abstract process is that I am creating something that does not

previously exist in the world and not only giving it life, but giving

it a purpose. The purpose of the work is to tell a story. Although

I create these works with a story in my heart that represents an

experience held significant to my being, it is the viewers job to

create a story that is significant to theirs. It takes immense

discipline to allow my paintings to have a mind of their own.

C H R I S J U S T I C E

[www.chrisjusticeart.com]

(Min

dfu

l Ve

gan

En

tert

ain

ing)

\\\ The holiday season has arrived, and with it, so has the traditional influx of friends, family and food.

With gifts to buy, decorations to don, and parties to attend, there’s a lot of excitement. There are also a

lot of potential land mines floating around for those of us with vegan lifestyles.

\\\ Of course the holiday centerpiece is always food. Countless dinners will boast a meaty spotlight, side

dishes laden with hidden dairy and other animal products, and desserts dripping with cream and sugars.

Nine times out of ten, the veggies have been roasted with the main dish, dripping with the fat of beef,

turkey, or pork. But, the pickles might be safe.

\\\ Along with food, friends, and family comes much welcome conversation. But if you’re the Vegan of

the family, you’re also the minority in the room, and you can bet talks will eventually circle to your diet.

\\\ As vegans, we might more sensitive than others to the plight of animals and their sad journey to the

dinner table. Some of us may even find traditional holiday foods horrifying, but at its core, this is a time

of giving thanks, enjoying the people in our lives. So how do we navigate the season, sidestepping the

turkey, staying true to our convictions and avoiding confrontations?

\\\ Your best route is to have a plan for the season. If you can do it gracefully, arrive to casual dinners

near the end of the main meal, bringing veg-friendly snacks in tow. You’ll likely have to answer fewer

diet-related questions if you’re eating while everyone else is, too. Of course pita and hummus are

welcome at any party, but try something that will really appeal to non-vegans: stuffed mushrooms,

vegan street tacos, or even spring rolls. If you’re in charge of sweets, try mashed dates rolled in coconut

flakes, cacao and crumbled nuts. Remember, don’t take it personally if people aren’t open to trying your

goods. After all, some folks who haven’t tried this lifestyle see vegans as judgmental, grass-eating

extremists. But! This can also be a great opportunity to show your friends that a vegan lifestyle is more

than iceberg lettuce and wordy t-shirts.

\\\ Once armed yourself with vegan fare, you need address the question of conversation. Inevitably,

someone will be curious why you didn’t join the turkey gobbling; they’ll ask about your ethics and there’s

a good chance they will turn into an expert on protein intake. Though it could be fun to blow them out

of the water with the facts you’ve gathered for this very occasion, it’s kinder to avoid what will end in

hurt feelings. Try to diffuse the situations with a few comments on how you’ve benefited from a vegan

lifestyle, perhaps suggesting you could get together at another time for a more in-depth, nutritional

conversation. They likely won’t want to schedule a meeting outside the party for vegan talk, but if they

do, it’ll give you time to cultivate loving answers with helpful information.

\\\ Being vegan does mean that you’ll stand out in the crowd, but that doesn’t have to be a bad thing,

especially during the holidays. A vegan lifestyle is all about love and abundance, something easily shared

with friends and family throughout the season and the year.

/// Planning a Thanksgiving menu can be daunting. Between meeting your

guest’s dietary needs, satisfying their hopes for holiday comfort foods, and

staying true to your conscious need to feed them nutritiously, there’s a lot

to balance. I have learned it’s best to not compete with traditional dishes

too much. Instead of yams with marshmallows, I do acorn squash with root

vegetables and turmeric – cutting back on sugar, adding beta-carotenes

and anti-inflammatory properties while also avoiding a half dozen

comparisons to anyone’s grandmother’s buttery yams.

/// Try this vegan, gluten free, all organic, nutrient rich, and delicious menu

plan to keep inspiration in the right direction.

MENU

QUINOA, MILLET, AND SPROUTED BARLEY STUFFING

To the grains, add kale, rainbow chard, thyme, sage and dried cranberries.

Toss with sautéed celery, onions, shallots, and garlic. Cook in vegetable

broth with cashew cream and cold pressed flax oil. Garnish with Brazil

nuts and an oven roasted Cranberry, Asian Pear and Goji berry compote

cooked with fresh orange juice, raw agave and fresh ginger.

SPICED ACORN SQUASH AND ROOT VEGETABLE MASH

Prepared with coconut oil, fresh turmeric, cinnamon, and nutmeg.

Garnished with parsley, green onion, and walnuts drizzled with cayenne

pepper infused honey.

GRILLED GARLIC OLIVE OIL MARINATED PORTABELLA MUSHROOMS

Prepare shitake mushroom and cashew cream gravy, cooked with white

wine, garlic, shallots, lemon juice and vegetable broth.

ROASTED BRUSSELS SPROUTS AND BROCCOLI

Roast with hazelnuts, olive oil, sea salt and pepper.

BUTTER LEAF, RADICCHIO, AND SPINACH SALAD

Toss greens with lavender pepper sherry vinaigrette and top with

beetroot, ripe persimmon, and hemp seeds.

A MINDFUL THANKSGIVING MEAL

C A N DA C E F R I G O N E

go to www.naturaloc.com for recipes from this menu

[email protected]

NAVI

GATI

NG T

HE H

OLID

AYS

J E S S I C A E L S E

(Urba

n H

erbivore)

/ /

2 9

(Med

itat

ion

fro

m t

he

Wil

der

nes

s)

/// The essence of human connection is what keeps us alive. The moment friends catch eyes or feel one

another’s presence, a special signal flashes, “Don’t worry, you’re safe. I’m here with you.” Deep parts of the

brain are illuminated by this connection and the more rooted you are in the brain, the more physically attuned

you become. This stability helps eradicate disease, the toxins of negativity, and the toll of fear on our being.

/// Primal states of fear helped ensure our survival, molding our deeper brain to serve us with evolutionary

advantages and adaptations. We are historically and biologically encoded to stay alive and stick together so

we can pass on our legacy to our most precious kinship. These aged and sage parts of our brain help convert

chemical mandates that in turn prompt what will be physiological survival and safety.

/// Unfortunately, we’re more often than not out of touch with what real (and necessary) fears are. We bury

them with the maddening neocortical entanglement of illusory fears. We daily suffer from self-sabotage – like

having the same stress response to traffic our ancestors had to ravenous mountain lions; or fearing failure so

convincingly that our limbic system believes we’ve walked into the gladiator’s arena. All of this is

counterproductive to the purpose of our innate desire to survive: the protection of connection.

/// If you’ve suffered from this, fear not! There’s neuroplastic hope! Try to be patient, knowing that an

increase in practice will help to maximize the long-term benefits. By committing to immersing yourself in an

amiable community of people, you make room for powerful positive feelings of love and peace. Like many

animals, we’re social and sentient mammals, inclined toward integration with our pack. We are meant to live,

commune, support, celebrate and spread love with and for one another.

/// As the heat mellows into the crisp air of change in the autumn air, dedicate yourself to spending time with

those you love. Be thankful for the opportunity to share your journeys in life.

This season, use this mantra to help make a loving, trusting leap of faith with others in this world:

“My being contains the strength of 1,000 hearts, and with it, I choose to connect.”

May your consciousness delight, may it keep you well and happy for many seasons to come.

?

1

3

2

3

1

2

3

T H E M E D I C I N E I S I N T H E P E O P L E

Photo: B

illy Yarbrough / India

A N A L E E S C O T T

3 1

J E N N Y R O S S

For the past fifteen years, I’ve been educating and encouraging

people to make the best possible food choices for their highest

selves. It takes an individual approach, but the science that supports

our bodies’ health and wellness is the same. Our bodies are like one

large chemistry set and everything we do – from the food we eat to

the thoughts we think – has an impact on the overall chemistry of the

body. To help find healing and homeostasis, we need to make choices

that help balance the body. To do this, we can lean on food basics to

create a foundation of health and wellness that exudes vibrant health.

/// Greens are often the first solution for many because, in order to

create balance, we must first alkalize the body. Similar to those 7th

grade pH test strips, we can create a measurable environment in the

body that’s either acidic or alkaline. Because disease cannot live in an

alkaline environment, our optimal solution should be to energize our

bodies with foods high in enzymes, nutrient density, and pure water.

/// When looking at an Acid – Alkaline chart, greens are among the

most alkaline forming foods for the body. In contrast, the acidic side

of the scale holds meat proteins, dairy, white flour and sugar. To

sustain optimal energy and clarity, we want to keep these food items

to a minimum. If you’d like to see a chart, my upcoming book Healing

with Raw Living Foods includes an extensive break down of where

foods fall on the Acid – Alkaline scale.

/// Fifteen years ago, I realized I was sick and tired of being sick and

tired. By changing my diet, I regained my vitality. It was miraculous

and, surprisingly, it wasn’t hard. At first I thought my commitment to

health would be boring and tasteless, but it turns out the exact

opposite was true. For the first time, I enjoyed a sweet basil pesto

made from pistachios, a chocolate pecan brownie (yes, a brownie!),

and breakfast smoothies packed with fun ingredients like coconut

butter, hemp seeds and goji berries.

/// To experience the health benefits of an alkaline diet, all you have

to do is focus on creating balance: balance on your plate and balance

throughout the day. Two good rules of thumb are to get a good

amount of fresh fruits and vegetables that haven’t been cooked over

118 degrees; and to add something green to any dish with a complex

carb or dense protein.

/// Next, a green smoothie for breakfast can make a world of

difference. Did you know that when you start your day right, you’re

30% more likely to eat well the rest of the day?

Green Smoothie1 cup fresh seasonal fruit

1 cup spinach or kale

4 oz almond milk or apple juice

1 tablespoon coconut oil

Combine all ingredients in a blender and enjoy!

Pistachio Pesto1 cup extra virgin olive oil

1 cup fresh basil

4 cloves garlic

1 tsp sea salt

1/3 cup pistachios

1.Blend all ingredients, minus pistachios, until a green

emulsion is formed.

2.Add pistachios and blend until thick and creamy.

3.Refrigerate to store. Enjoy within 14 days.

Jenny’s Green Sorbet1 cup banana

1 cup mango

1 tbsp spirulina

2 tbsp raw honey or agave nectar

1.Blend all ingredients well. Pour into a bowl

2.Freeze for 2 hours

3.Serve with coconut shreds and diced fresh berries

www.118degrees.comwww.jennyrosslivingfoods.com

( e a t w e l l . l i v e w e l l . b e w e l l . )

3 3

(Fro

m S

crat

ch,

Wit

h L

ove)

_ E r i k a Tu c k e r

Fall offers an abundance of my favorite and most nutritious produce: root vegetables galore, apples, persimmons, Brussel sprouts, pomegranates, artichokes, and a bevvy of berries. The recipes below will fill your home with tantalizing aromas reminiscent of holidays and celebration, beautiful moments anticipated all year. I’d like to challenge you to branch out from your traditional fall fare this year. Fill your kitchen with fresh baked zucchini, date, and walnut bread; crispy apple chips and cheesy, caramelized onion, butternut squash lasagna. Seasonal food tastes better so hit up your local farmer’s market for the best tasting (and local) goods. And don’t worry about stocking up: if you grab too much, preserve the harvest by canning, dehydrating and pickling! I could go on and on, but it’s time for me to stop talking so

you can get to work. Happy cooking.

Remember, this recipe is just a guideline. Feel free to adjust or add ingredients, spices, and seasonings while staying roughly within the given measurements.

☻

F E W O F M YF AVO R I T E T H I N G S

Fa l l Ve g g i e L a s a g n a w i t h R o a st e d B u t t e r n u t S q u a s h , S p i n a c h a n d Ca ra m e l i z e d O n i o nTake this recipe to the next level by making your own ricotta cheese!

Ingredients:_1 box of Lasagna Noodles_1 large Butternut Squash, peeled and diced _5 medium Yellow Onions, thinly sliced _8 cups Spinach, approximately (you can also use Swiss Chard or Kale)_2 large Zucchini, thinly sliced _5 cloves Garlic, diced_2 cups Ricotta Cheese _1 cup Mozzarella, shredded or balled_Fresh Basil, Thyme and Rosemary, finely chopped_Olive Oil_Salt and Pepper

Procedure:Preheat oven to 350 F

1. In a large pan, add enough butter or olive oil to coat the bottom of the pan. Turn the heat on high and add sliced onions. After a few minutes, reduce heat to low and continue to cook until caramelized, stirring frequently. 2. Meanwhile, place the diced butternut squash on a sheet tray. Toss with olive oil and roast until mostly cooked through.3. In a large pan, lightly sauté spinach and garlic. 4. In a bowl, mix together the ricotta cheese with fresh herbs. Sprinkle with salt and pepper. 5. Assemble your lasagna, layering as desired: Pasta, Olive Oil, Veggies, Cheese. Season each layer with a little salt and pepper. 6. Cover with aluminum foil and bake until pasta is cooked through.

Photo: B

illy YarbroughF

ood Styling: Kai R

obison / MR

K P

ublic

Go to NaturalOC.com for additional recipes.

C H E F E R I K A T U C K E R G R O U P . C O M

3 5

A C L O S E R L O O K : Kohlrabi (German), a

member of the cabbage family, Kohlrabi

is knobby, purple or green, with a

turnip-shaped stem known as the

“bulb.” If the bulb grows too big, it will

be tough; if young (harvested within 70

days of planting), it’s sweeter and more

mild. Even the large, ruffled leaves can

be cooked and eaten.

P R E P A R AT I O N : Always peel the tough

outer later. Greens may be eaten raw in

a salad, or sauteed / steamed like

mustard greens. The bulb itself is

crunchy and mildly spicy so simple

Indian spices, like tamarind paste, onion,

cumin, turmeric, ginger, and coriander

work best.

R O O T D R I V E S : What’s at the root of

your symptoms? Old body traumas

impact our health by leaving memory

echoes on our nervous system. These

traumas are remembered and they

impact how the body directs energy

flow, disrupting electrical frequencies,

resulting in undesired systems of

ill-health. In order to return our bodies

to their natural state of health, traumas

must be corrected so that energy may be

put back where it’s needed. Clearing

these blockages allows our bodies to

compensate and adapt.

/// Digestion Harvest: “Harvest” in

my digestive world means healthy,

regular bowel movements (three

per day, the size of a banana, and

the color of a medium walnut). For

urine, if its pH is not 6.6-7.0, our

digestion will never be optimal.

Additionally, you want to make sure

your stomach has the good acids it

needs to kill amoebas and the like.

Alkaline stomachs are not optimal.

/// Often if you’re feeling sluggish,

it can be linked to improper digestion

and a backed up colon. To stimulate

the liver and begin moving the

immune system, start your day with

a full mug of warm water and

lemon juice (about half a lemon).

Also, try fermented foods (like kefir,

miso and pickled vegetables)

because they’re already partially

broken down, making it easier for

your system to digest.

/// Harvest “Root” Vegetables:

High in minerals! Vegetables with

underground parts are widely

referred to as “root vegetables,”

but they’re usually more than just

true roots as they often involve

stems and bulbs. In fact, there are

three categories of root vegetables

in the family: True Roots, like

carrots, beets, turnips; Stem Types,

like yams, ginger, etc.; and Bulb

Vegetables, like onions & kohlrabi.

/// Excellent for storage, root

vegetables will keep long after

harvest in cool, dark conditions.

They’re also used for anti-aging

around the world because of a high

Hyaluronic Acid content, allowing

for supple, hydrated, wrinkle-less skin.

Moreover, hyaluronic acid is ideal for

wound healing, joint function, tissue

repair, and regeneration. In addition,

most root vegetables are high in

Vitamin A, which improves immune

health and helps keep our mineral

stores in check.

/// Fall is my favorite time of year. With awesome weather, earth-tones and bright leaves aglow, there are feasts and harvests and nearly countless root vegetables around. It’s a wonderful time to breathe! In this time of celebration and gathering, we’ll take a moment to investigate the Harvest from the inside out: beginning with our digestion, moving on to the vegetables themselves, and finishing deep within at the root drives of our actions.

R O B I N V A R N E T

(In

sid

e Ou

t In

vest

igat

or)

w w w . R e n e w e d L i f e C t r . c o m

R O O T D E P O S I T S

☀

3 7

(Goo

d G

ood

s)

D Y L N A N E W K I N D O F A C T I V E W E A R

D O R I A N AY R E S

/// Three years ago, I was confronted with a choice we all come across: What next? DYLN Inspired came from this time. For

years, I had been captivated by a personal transformation through yoga, diet, alternative medicine – ranging from

Traditional Chinese Medicine, Ayurveda, empowerment – and the fundamental pursuit of freedom.

/// I created DYLN Inspired as a way to find synergy between health, fitness, and products; to bridge the gap between

fitness and wellness by utilizing innovation, technology, and design. We developed a revolutionary fabric, called VitaPearl,

that’s a synergistic blend of nano-sized minerals and elements permanently embedded within the structure of our yarns

and fibers. The synergistic nanotechnology used in DYLN Inspired’s VitaPearl fabric was developed to generate far-infrared

(a very specific naturally occurring wavelength just outside the visible light spectrum) because of its positive effects on the

human body, like:

_Promoting circulation

_Increasing muscle and tissue oxygenation

_Cell optimization

_Regulating body temperature

/// We aim to blend natural and synthetic fibers in such a way as to combine nature and performance. Using thermography

and live blood microscopy, we tested our fabrics on the human body. Thermography, also known as Medical Thermal

Imagery, is used to detect functional health, imbalances, inflammation, and other ailments in the body. Our test subjects

were scanned before wearing DYLN Inspired apparel, known as the ‘baseline,’ and after 30 minutes of wearing a DYLN

Inspired top and bottom.

/// In all test subjects, we noticed a significant decrease in varicosity within previous areas of noticeable inflammation,

signifying an increase in circulation.

/// More than just empowering our health and wellbeing, DYLN Inspired believes in our most vital essence: water. We

designed and developed a vortex inspired portable water bottle made from food grade stainless steel, incorporating our

nano-technology and VitaBeads inside a diffuser at the bottom of the bottle. The VitaBeads interact with your water to

increase the pH, creating alkaline water, microclustering the water molecules for optimal hydration, and reducing the ORP

(Oxidation Reduction Potential) to a negative level, giving the water anti-oxidant properties. The purpose of our water

bottle is to give everyone the opportunity to create eco-friendly living water. The Living Water Bottle is in the final stages

of development and is now available for pre-order through our website. The foundation has been set for DYLN Inspired.

And as we move forward, we continue to have product innovation, technology, and health be our motivational and

fundamental drivers.

Learn more by visiting our website, www.dylninspired.com.

after 30 minutes

before

_ J e ss ic a E l s e

\\\ Tis the season for aisles to be stacked with traditional

favorites once again. Unfortunately, packaged festive

foods are more sinister than they appear. Hidden in

candies, snacks, breads, drinks, condiments and (even)

gum, sugar has become one of the most important

ingredients on supermarket shelves. This is especially true

during the holidays, when people’s palates seem to be

primed more for consumption rather than refined flavors

and nutritional density.

\\\ In the New York Times Best Seller, Salt Sugar Fat,

Michael Moss cites several studies on sugar, finding it to

be directly linked to body fat – a continuous problem in

America. According to the Center for Disease Control,

more than one-third of the United States is obese and

sugar has played a direct role.

\\\ “Our bodies are hard-wired for sweets,” Moss

explains, pointing out that we have sugar receptors not

only on the tip of our tongue, but throughout our whole

mouth. Receptors also line the throat and stomach and

are directly tied to the pleasure centers of the brain.

Meaning that when you bite into holiday chocolate, your

brain and your belly get a buzz during the first stage of

digestion.

\\\ The recent documentary, Fed Up, explored America’s

love affair with sugar. Produced by Katie Couric, the film

maintains that 80% of food items in America have added

sugar and, when we eat it, our brains light up in the same

way as if we were consuming cocaine or heroine. Not

surprisingly, sugar is extremely addicting.

\\\ “We’re blaming willpower, and it’s a crime,” the film

states, because when it comes to overindulgence in sugar,

it seems we were born that way.

\\\ In fact, studies show sugar as one of the only basic

tastes newborns love through instinct. An inclination for

other flavors – salty, bitter, acidic, and so on – comes into

play as we age. Unfortunately, we enter the world with a

sweet tooth and giant food corporations have found a way

to use that to their advantage.

\\\ Scientists at Monell Chemical Senses Center in

Philadelphia, have discovered that sugar, particularly in

drinks, increases appetite. Meaning you’ll likely feast

when you would normally graze. Additionally, they found

that the body doesn’t seem to recognize liquid sugars,

such as high-fructose corn syrup, in the same way it does

solid sugars. This means that when you drink a soda, your

body won’t “see” the calories, instead it will continue to

cry out for sustenance. In the end, this is what

perpetuates the weight gain cycle, making it incredibly

difficult to break.

\\\ Food manufacturers reject the idea that sugars, in any

way, are harmful. After all, they are in business to make

money, not to keep American healthy; and the US

government is subsidizing this epidemic. It’s projected

that, “by 2050, one third of Americans will have

diabetes” (Fed Up).

\\\ And diabetes isn’t the only health risk when it comes

to obesity. As you begin to pack on the pounds, your risk

for other diseases increases, as well: heart disease, stroke,

cancer, osteoarthritis, and gallstones are among those

listed by the National Heart, Lung and Blood Institute.

\\\ Forbes tells us that the average American adult

consumes nearly 22 teaspoons of sugar in a standard day;

the average American child takes in approximately 32

teaspoons of sugar daily. During the Sweet Season

(Halloween to New Year’s), that amount increases

significantly and in direct contrast to The American Heart

Association’s daily recommendation of only 9.5

teaspoons a day.

\\\ The bottom line is that food manufacturers have

switched their focus from Nutrition to Profit and they’re

taking advantage. However, the holidays can still be the

most wonderful time of the year…without making your

body pay for it. Create new traditions or use a little will

power, but save your health this season. You’ll feel better,

look better, and come into Spring with a higher quality of

life because you made less sugary choices.

Tips on Toning Down the Sugar This Season_Breakfast: Avoid sweet rolls and doughnuts, choosing more

wholesome options like granola or eggs. Don’t worry, there will still

be sweets later in the day, but you’ll be happy you started

with real nutrients.

_Surround Yourself with Fruit: Fruit has sugar, but not in

the harmful quantities of processed holiday fare. Try fruit as a

decadent dessert far healthier than fudge, or just let it help try to

curb sugar cravings.

_Holiday Drinks: Gingerbread lattes and its fellows are part of

the season, but don’t get carried away. You don’t have to avoid

them entirely, just go for the smallest size and cut the flavorings in

half. Or try making your own drinks! You’ll have total control over

the amount of sugar involved and seasonal options, like

Wassail, are delicious.

_Keep an Eye on the Appetizers: Many times, party

appetizers are ridden with sugar. Try veggies and dips over cookies

or pastries, remember: dessert’s coming, you can save yourself.

_Alcohol: Try to limit your intake to a reasonable amount,

making sure to eat along the way. Without food, your body can’t

regulate the sugar as efficiently, resulting in it turning straight to

fat…and a nasty hangover. Also, keep an eye on those mixers --

they’re usually deceptively high in sugar.

_Be Mindful: Have your favorites in small amounts. Savor the

sweets, remembering they aren’t required for nutrition. Let

yourself enjoy the holiday and its fare without negatively affecting

your health. Moderation!

_Search out Activity: Plan active games, like charades or

walks, to help use the extra calories. Strolls are a wonderful time to

spend together…and a great way to avoid dessert if you’re feeling

particularly tempted.

Tasty Twist on Tradition_Dates: Nutrient dense nuggets of sweetness that not only taste

like caramel, but are delicious with strawberries and nuts as a rich

dessert or special snack. For crunchy + sweet + salty, press their

flesh around celery stalks. For a healthy pudding, blend dates

with carob or cacao.

_Coconut: The flesh, especially from the Young Thai Coconut, is

very sweet and can be used to add decadence to any dessert. Use it

in your date pudding or blend it with nuts and fruit to make

a sort of cheesecake.

_Nuts: Use nut butters, or finely chopped nuts, with coconut oil

and fruit (or carob/cacao) to create all sorts of holiday treats.

Depending on the consistency, your creation can double as a

cream-cheese spread or even fudge.

_Avocado: Mellow enough to let other flavors standout;

avocados are the perfect consistency for desserts. Make puddings,

ice creams, or cakes with wonderful health benefits and a

nutritional kick.

_Sweeteners: Use Raw Honey or Grade B Maple Syrup instead

of sugar to sweeten your creations. They’re naturally sweet, but

have a rich mineral content, giving your desserts a healthy boost.

s e a s o n _ o f : / / s u ga r .☠

☻

4 1

/// Just because stone fruits and berries are no longer available at the farmer’s market, doesn’t mean fall isn’t full of the perfect produce for juicing. Staying seasonal helps us reduce our carbon footprint while capitalizing on the innately higher nutritive value of local produce; so here’s to more vegetables, higher immunity, sustainable energy and incorporating as much of fall’s bounty into your juicing regime as possible. /// Seasonal squashes, fruits, and root vegetables are high in antioxidants and nutrients (just like berries), producing juice with unique flavors and low sugar contents. Contrary to thought, greens are sweeter in the cooler months, producing a more pleasant and less bitter juice than summertime. Winter fruits, like apples, cranberries and grapes, are rich in flavor and antioxidants, helping to boost immunity, and even ward off cancer.

To learn more about detoxing through juicing, you can obtain more information in my book, the Juice Cleanse Diet. You can also find all of our organic cold pressed

juices at the Ritual Juice Box locations throughout Orange County.

Find out more at WWW.RITUALCLEANSE.COM

FALL ENERGY JUICEA delicious red juice high in antioxidants and energy

Ingredients:3 Carrots2 Apples2 Stalks Celery1 Small Beet1 Medium CucumberJuice of 1 Lemon 6 Figs (Blend in at the end)

FALL’S BOUNTY SMOOTHIEThis recipe has all the tastes of fall. It can be served cool as a smoothie, or warmed and had as a tasty soup if you’re looking for a warm treat.

Ingredients:1 cup Pumpkin (Fresh or canned, but if you use canned, make sure it’s not Pumpkin Pie Filling)1 Apple2 Carrots1 cup Almond Milk2 tablespoon Pumpkin Pie Spice2 tablespoons Agave, Honey or Grade B Maple Syrup

CRANBERRIES These little red berries have a very short growing season, from October to November. High in Vitamin C, they help prevent urinary tract infections and oral disease. Research also suggests that cranberry juice may slow the growth of breast, prostate and lung cancer.

SWISS CHARDSwiss Chard, like most cooking greens, turns bitter when it gets too hot. When harvested in the fall, it has a sweeter flavor that works well in juicing, plus it’s an excellent source of magnesium, potassium, iron, and Vitamins K, A and C.

KALEAnother year round dark leafy green, Kale’s far sweeter during cooler fall weather. One the few vegetables high in Omega 3’s and B vitamins, studies indicate kale to be an instrumental detoxifier at the cellular level.

PUMPKINPumpkin is the most common winter squash and, fortunately, it comes into season in the fall. Their orange flesh is rich with potassium, iron, calcium, magnesium, and high in Vitamins C and A. While most commonly used for pumpkin pie and other desserts, it can produce a wonderfully sweet and rich juice. With a high concentration of antioxidants, it’s not only a natural skin remedy for the dry winter months, but an exceptional immune booster for seasonal colds.

ARUGULAArugula is a cool weather green abundant in autumn. With a natural peppery taste, it can be used instead of romaine to add interesting complexity to your green juice.

APPLES Although we can get apples year round, they’re harvested summer through early fall. Packed with antioxidants and Vitamin C to help boost immunity and heart health, they also contain the antioxidant quercetin, aiding endurance and making oxygen more available to your lungs. An excellent energy boost.

BEETSBeets are also best in the fall, when you can find red, orange and yellow varietals easily. Nitrates help oxygenate the blood, increasing endurance while reducing the risk of dementia; beitaine, also present in beets, helps prevent heart and liver disease.

FIGSThese delicious teardrop fruits are indigenous to California. Low in calories, high in flavor, mineral, vitamins and anti oxidants; their high concentration of Vitamins A, E, and K, combine to ravage harmful free radicals from the body, protecting us from degenerative diseases, cancer, diabetes and infections. Additionally rich in calcium and potassium, they’re a beneficial substitute for dairy in the fight against bone loss due to calcium deficiency.

PEARSLike apples, pears are obtained year round, but their season is fall. In particular, Chinese Pears are the most medicinal, but all have high levels of Vitamin C and copper -- antioxidants that protect cells from the damages of free radicals while also helping to build immunity. With high amounts of fructose and glucose, pear juice is a quick energy boost, but it also boasts anti-inflammatory properties to aide pain relief. This combination makes pears perfect as fuel for your workout and post-workout recovery.

F A L L HA R V E S T J U I C I N G

L O R I K E N Y O N F A R L E Y

Photo: B

illy Yarbrough

4 3

/// Just because stone fruits and berries are no longer available at the farmer’s market, doesn’t mean fall isn’t full of the perfect produce for juicing. Staying seasonal helps us reduce our carbon footprint while capitalizing on the innately higher nutritive value of local produce; so here’s to more vegetables, higher immunity, sustainable energy and incorporating as much of fall’s bounty into your juicing regime as possible. /// Seasonal squashes, fruits, and root vegetables are high in antioxidants and nutrients (just like berries), producing juice with unique flavors and low sugar contents. Contrary to thought, greens are sweeter in the cooler months, producing a more pleasant and less bitter juice than summertime. Winter fruits, like apples, cranberries and grapes, are rich in flavor and antioxidants, helping to boost immunity, and even ward off cancer.

To learn more about detoxing through juicing, you can obtain more information in my book, the Juice Cleanse Diet. You can also find all of our organic cold pressed

juices at the Ritual Juice Box locations throughout Orange County.

Find out more at WWW.RITUALCLEANSE.COM

FALL ENERGY JUICEA delicious red juice high in antioxidants and energy

Ingredients:3 Carrots2 Apples2 Stalks Celery1 Small Beet1 Medium CucumberJuice of 1 Lemon 6 Figs (Blend in at the end)

FALL’S BOUNTY SMOOTHIEThis recipe has all the tastes of fall. It can be served cool as a smoothie, or warmed and had as a tasty soup if you’re looking for a warm treat.

Ingredients:1 cup Pumpkin (Fresh or canned, but if you use canned, make sure it’s not Pumpkin Pie Filling)1 Apple2 Carrots1 cup Almond Milk2 tablespoon Pumpkin Pie Spice2 tablespoons Agave, Honey or Grade B Maple Syrup

CRANBERRIES These little red berries have a very short growing season, from October to November. High in Vitamin C, they help prevent urinary tract infections and oral disease. Research also suggests that cranberry juice may slow the growth of breast, prostate and lung cancer.

SWISS CHARDSwiss Chard, like most cooking greens, turns bitter when it gets too hot. When harvested in the fall, it has a sweeter flavor that works well in juicing, plus it’s an excellent source of magnesium, potassium, iron, and Vitamins K, A and C.

KALEAnother year round dark leafy green, Kale’s far sweeter during cooler fall weather. One the few vegetables high in Omega 3’s and B vitamins, studies indicate kale to be an instrumental detoxifier at the cellular level.

PUMPKINPumpkin is the most common winter squash and, fortunately, it comes into season in the fall. Their orange flesh is rich with potassium, iron, calcium, magnesium, and high in Vitamins C and A. While most commonly used for pumpkin pie and other desserts, it can produce a wonderfully sweet and rich juice. With a high concentration of antioxidants, it’s not only a natural skin remedy for the dry winter months, but an exceptional immune booster for seasonal colds.

ARUGULAArugula is a cool weather green abundant in autumn. With a natural peppery taste, it can be used instead of romaine to add interesting complexity to your green juice.

APPLES Although we can get apples year round, they’re harvested summer through early fall. Packed with antioxidants and Vitamin C to help boost immunity and heart health, they also contain the antioxidant quercetin, aiding endurance and making oxygen more available to your lungs. An excellent energy boost.

BEETSBeets are also best in the fall, when you can find red, orange and yellow varietals easily. Nitrates help oxygenate the blood, increasing endurance while reducing the risk of dementia; beitaine, also present in beets, helps prevent heart and liver disease.

FIGSThese delicious teardrop fruits are indigenous to California. Low in calories, high in flavor, mineral, vitamins and anti oxidants; their high concentration of Vitamins A, E, and K, combine to ravage harmful free radicals from the body, protecting us from degenerative diseases, cancer, diabetes and infections. Additionally rich in calcium and potassium, they’re a beneficial substitute for dairy in the fight against bone loss due to calcium deficiency.

PEARSLike apples, pears are obtained year round, but their season is fall. In particular, Chinese Pears are the most medicinal, but all have high levels of Vitamin C and copper -- antioxidants that protect cells from the damages of free radicals while also helping to build immunity. With high amounts of fructose and glucose, pear juice is a quick energy boost, but it also boasts anti-inflammatory properties to aide pain relief. This combination makes pears perfect as fuel for your workout and post-workout recovery.

F A L L HA R V E S T J U I C I N G

L O R I K E N Y O N F A R L E YP

hoto: Billy Yarbrough

4 3

I’ve always been a passionate believer in the power of goal setting

and manifestation. Two years ago, I visualized what my life would be

like in five years. I saw a beach house with an ocean view, a morning

paddle, meditation, yoga, and a loved one before a day full of work in

the yoga industry.

Today I’m living that exact dream and realize it’s time to think even

bigger. Because of this, I have to stand behind my Goal Setting

Formula -- it truly works! So if you usually run away from “goal

setting,” take a breath. Recognize you’re never tied to your goals,

they’re just motivations and they can evolve and change as they need

to. Every six months, I come back and reflect to revamp and revise

accordingly. You can do the same!

Grab a pen and paper and give yourself the next twenty minutes to

start setting your goals.

*1 /GET PRESENT

Ask yourself: How do I feel in my life right now?

For example: Happy, Alone, Free, Dependent, Confused, Ambitious

Make a list of these feelings as they come up. Choose your top three.

*2// WHAT ARE YOU SEARCHING FOR?

Ask yourself: How do I want to feel?

For example: Happy, Free, Loved, Supported, Independent, Grounded

Make a list of these feelings as they come up. Choose your top three.

*3///MEDITATE

Come to a seated position or lying on the floor, palms face

up to receive.

Take five minutes and imagine yourself one year from this very

moment. Feel each of the top three feelings you want for yourself

then reflect and meditate on the following about your future:

Where am I? Who am I with? What is the weather like? How do I feel?

What do I smell? What do I taste? What sounds do I hear? Am I

alone? Am I by the beach? The mountains? The forest? In a city? Am I

content? Am I happy? What do I see around me? What am I wearing?

How did I get here? How long will I stay? Is this a new place? Have I

been here before? What have I accomplished? Am I truly where I

want to be?

*4////MANIFEST ON PAPER!

Begin with “I am” statements and be specific.

For example: “I live in a beach house in San Clemente, California.”

Set a “by when” date for when you’ll accomplish your goals. Think

one year from this exact date! Break up your goals by: (1) Career (2)

Health (3) Personal. Now you’ll set three goals for each category of

your life, by starting with the words “I am…”

Take a full breath in. Allow a loving breath out.

…You did it!

Keep your goals in a safe space you can reach for when you need an

energy boost. Know that anything you set to achieve will unfold in

exactly the right way. Let go of attachment and live in a space of

receptive freedom.

M A R I S S A R O S E

* G O A L S E T T I N G 1 0 1

www.marissaroseyoga.com

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Meet Edna Lu, the bus where tea is brewed, people sip, conversations flow,

and ideas are exchanged between new friends. It’s in this repurposed biofuel

burning, former special education bus that Guisepi Spadafora addresses what

he feels lacking in society today: genuine human interaction.

/// In 2005, after graduating from college with a Political Science degree and a

passion for filmmaking, Guisepi found himself in Hollywood, CA, totally

immersed in film projects. A demanding work schedule led to a void of

community in his life, something he longed for. To fill that void, the path

Guisepi now follows was triggered by a common question by a girl at a bar,

“Wanna buy me a drink?”

/// Profoundly struck by how shallow and empty the exchange immediately

became, Guisepi realized the basic premise of spending money for a social

interaction distracted from the genuine experience. He had the life-altering

epiphany that, “for the price of an expensive drink, I could buy enough tea to

interact with a hundred people.” So began the Free Tea Party concept, and the

new direction of his life.

/// Guisepi was raised in the majestic misty woods of the Pacific Northwest,

brought up by a family of musicians in the San Juan Islands. Hopping from one

music jam fest to the next, their VW camper van was home to magical

summers of music, stories, and community. Immersed in nature and simplicity,

it was his family’s camper and its tailgate that served as the platform for true

genuine human interaction with friends, old and new. He was witness to

people sharing their opinions and ideas, but it was only years after serving his

first cup of tea that he realized how profound his upbringing was.

/// In pursuit of these interactions once again, Guisepi started one cup at a

time. Becoming known as the “Tea Guy,” he traveled the world re-acquainting

people with the simple joy of unfettered interaction. He explains that, “It's

often easier to shift our moral framework to fit our life, instead of the other

way around. I encourage all people to explore, experiment, and get to know

the world from many points of view. This helps us build our moral framework,

discover and develop our skills and talents, and establish a more well-rounded

world-view. Once our moral framework is formulated through consciously

constructing it - by thoroughly thinking it through - it becomes easier to alter

our lives to fit within it.”

/// Guisepi’s tea is always free, explaining that money is the ultimate corruptor

of human interaction. He explains that once money is involved, people

become more guarded, focusing on the terms of exchange rather than

openness and thought. He is a self-proclaimed “anarchist” where, contrary to

common misconceptions of the term, he supports a nonhierarchical, voluntary

and participatory society motivated by freedom and goodwill, not oppressive

rules. Personal responsibility is central to Guisepi’s philosophy, perfectly

summed up with his favorite motto: “Rather than Leave NO Trace, Leave a

Positive Trace.”

/// The Free Tea Bus is currently on a two (or more) year North American tour.

Guisepi and the Free Tea Party are powerful reminders that problems in life

are solved by actions rather than words. If you happen to run across Edna Lu,

stop in and have a cup of tea. You’ll leave with a selfless reminder that no

matter age, sex, ethnicity, or means, we are part of the human collective.

_Whether you grow your own or buy from the farmer’s market, home food

preservation is a great way to enjoy seasonal foods all year long. You reduce food

waste when you store the surplus, plus you lessen resource consumption by

crafting your own food (rather than contributing to industrial, mass-produced food).

/1_Canning_ Canning is the process of heat-treating food and sealing it in

airtight container. There are two canning methods: a boiling water bath, or a

pressure canner. The type of heat treatment you use depends on the acidity of

the food you are canning. Acidic foods, like jam, can be canned in a boiling

water bath. Less acidic food, such as raw vegetables, meats, and soups, must

be canned with a pressure canner.

Ideas: Strawberry Jam, Apple Sauce, Pepper Jelly, Tomato Sauce

//2_Pickling_ Lacto-fermentation (pickling) is the process of harnessing the

power of acetic acid-producing bacteria to convert sugars and starches in

fruits and vegetables into lactic acid. Lactic acid acts as a preservative, and the

lactobacilli (and the acid they produce) are an important part of a healthy

digestive system. Here's how it works: you take about any fruit or vegetable,

add salt, and let it sit a while. That's it! Salt acts as a biological gatekeeper,

excluding bad bacteria while allowing lactic acid loving bacteria in. The end

result is a living, pro-biotic food.

Ideas: Dill Pickles, Sauerkraut, Pickled Beets

///3_Drying_ Of all food preservation techniques, dehydration is probably the

oldest. Drying not only increases shelf life, it also concentrates flavors, makes

food portable and easy to store; and you don't need to add salt or sugar. You

can dry food in several ways: Sun-dried (you need temperatures above 85 F

and humidity below 60%), Solar Dehydration (see www.builditsolar.com for

free build plans), Electric Dehydration, or your oven (keep temperatures

below 140 F).

Ideas: Sun-dried Tomatoes, Fruit Leather, Dried Blueberries, Jerky

////4_Freezing_ Though not as energy efficient as canning, from a nutritional

and taste perspective, freezing is the best way to preserve nutritional quality

for the long term. Since a mass of frozen items uses less energy to stay frozen,

you’ll want to freeze some plastic water bottles if you don’t have enough food

to fill your freezer. Chill foods before adding them to the freezer. Also, canning

jars are great for freezing.

Ideas: Fruit (for smoothies), Vegetables, Soups and Sauces

_For instructions and recipes on how to can, pickle, dry, and freeze food,

check out

W H E R E G E N U I N E H U M A N I N T E R A C T I O N $ HA P P E N

(Doi

ng

Goo

d) (Tip from

The Ecology

Center)

∞

F R E E T E A P A R T Y 4 _ W AY S T O P R E S E R V E T H E HA R V E S T

www.freeteaparty.org | www.facebook.com/freeteaparty B Y : J A K E A N D K A O R I

/// WE HAVE A LOT TO LEARN FROM EACH OTHER SO TAKE THE TIME TO SLOW

DOWN, DRINK SOME TEA, LISTEN, SHARE YOUR THOUGHTS, AND OPEN YOUR MIND. //

/ SU

MMER

IS L

ONG

GONE

AND

SO

ARE

SOME

OF

OUR

FAVO

RITE

FRU

ITS

AND

VEGE

TABL

ES.

TheEcologyCenter.org.

☀ | ☽P

hoto: Chris Justice

Photo courtesy of The E

cology Center

4 7

Meet Edna Lu, the bus where tea is brewed, people sip, conversations flow,

and ideas are exchanged between new friends. It’s in this repurposed biofuel

burning, former special education bus that Guisepi Spadafora addresses what

he feels lacking in society today: genuine human interaction.

/// In 2005, after graduating from college with a Political Science degree and a

passion for filmmaking, Guisepi found himself in Hollywood, CA, totally

immersed in film projects. A demanding work schedule led to a void of

community in his life, something he longed for. To fill that void, the path

Guisepi now follows was triggered by a common question by a girl at a bar,

“Wanna buy me a drink?”

/// Profoundly struck by how shallow and empty the exchange immediately

became, Guisepi realized the basic premise of spending money for a social

interaction distracted from the genuine experience. He had the life-altering

epiphany that, “for the price of an expensive drink, I could buy enough tea to

interact with a hundred people.” So began the Free Tea Party concept, and the

new direction of his life.

/// Guisepi was raised in the majestic misty woods of the Pacific Northwest,

brought up by a family of musicians in the San Juan Islands. Hopping from one

music jam fest to the next, their VW camper van was home to magical

summers of music, stories, and community. Immersed in nature and simplicity,

it was his family’s camper and its tailgate that served as the platform for true

genuine human interaction with friends, old and new. He was witness to

people sharing their opinions and ideas, but it was only years after serving his

first cup of tea that he realized how profound his upbringing was.

/// In pursuit of these interactions once again, Guisepi started one cup at a

time. Becoming known as the “Tea Guy,” he traveled the world re-acquainting

people with the simple joy of unfettered interaction. He explains that, “It's

often easier to shift our moral framework to fit our life, instead of the other

way around. I encourage all people to explore, experiment, and get to know

the world from many points of view. This helps us build our moral framework,

discover and develop our skills and talents, and establish a more well-rounded

world-view. Once our moral framework is formulated through consciously

constructing it - by thoroughly thinking it through - it becomes easier to alter

our lives to fit within it.”

/// Guisepi’s tea is always free, explaining that money is the ultimate corruptor

of human interaction. He explains that once money is involved, people

become more guarded, focusing on the terms of exchange rather than

openness and thought. He is a self-proclaimed “anarchist” where, contrary to

common misconceptions of the term, he supports a nonhierarchical, voluntary

and participatory society motivated by freedom and goodwill, not oppressive

rules. Personal responsibility is central to Guisepi’s philosophy, perfectly

summed up with his favorite motto: “Rather than Leave NO Trace, Leave a

Positive Trace.”

/// The Free Tea Bus is currently on a two (or more) year North American tour.

Guisepi and the Free Tea Party are powerful reminders that problems in life

are solved by actions rather than words. If you happen to run across Edna Lu,

stop in and have a cup of tea. You’ll leave with a selfless reminder that no

matter age, sex, ethnicity, or means, we are part of the human collective.

_Whether you grow your own or buy from the farmer’s market, home food

preservation is a great way to enjoy seasonal foods all year long. You reduce food

waste when you store the surplus, plus you lessen resource consumption by

crafting your own food (rather than contributing to industrial, mass-produced food).

/1_Canning_ Canning is the process of heat-treating food and sealing it in

airtight container. There are two canning methods: a boiling water bath, or a

pressure canner. The type of heat treatment you use depends on the acidity of

the food you are canning. Acidic foods, like jam, can be canned in a boiling

water bath. Less acidic food, such as raw vegetables, meats, and soups, must

be canned with a pressure canner.

Ideas: Strawberry Jam, Apple Sauce, Pepper Jelly, Tomato Sauce

//2_Pickling_ Lacto-fermentation (pickling) is the process of harnessing the

power of acetic acid-producing bacteria to convert sugars and starches in

fruits and vegetables into lactic acid. Lactic acid acts as a preservative, and the

lactobacilli (and the acid they produce) are an important part of a healthy

digestive system. Here's how it works: you take about any fruit or vegetable,

add salt, and let it sit a while. That's it! Salt acts as a biological gatekeeper,

excluding bad bacteria while allowing lactic acid loving bacteria in. The end

result is a living, pro-biotic food.

Ideas: Dill Pickles, Sauerkraut, Pickled Beets

///3_Drying_ Of all food preservation techniques, dehydration is probably the

oldest. Drying not only increases shelf life, it also concentrates flavors, makes

food portable and easy to store; and you don't need to add salt or sugar. You

can dry food in several ways: Sun-dried (you need temperatures above 85 F

and humidity below 60%), Solar Dehydration (see www.builditsolar.com for

free build plans), Electric Dehydration, or your oven (keep temperatures

below 140 F).

Ideas: Sun-dried Tomatoes, Fruit Leather, Dried Blueberries, Jerky

////4_Freezing_ Though not as energy efficient as canning, from a nutritional

and taste perspective, freezing is the best way to preserve nutritional quality

for the long term. Since a mass of frozen items uses less energy to stay frozen,

you’ll want to freeze some plastic water bottles if you don’t have enough food

to fill your freezer. Chill foods before adding them to the freezer. Also, canning

jars are great for freezing.

Ideas: Fruit (for smoothies), Vegetables, Soups and Sauces

_For instructions and recipes on how to can, pickle, dry, and freeze food,

check out

W H E R E G E N U I N E H U M A N I N T E R A C T I O N $ HA P P E N

(Doi

ng

Goo

d) (Tip from

The Ecology

Center)

∞

F R E E T E A P A R T Y 4 _ W AY S T O P R E S E R V E T H E HA R V E S T

www.freeteaparty.org | www.facebook.com/freeteaparty B Y : J A K E A N D K A O R I

/// WE HAVE A LOT TO LEARN FROM EACH OTHER SO TAKE THE TIME TO SLOW

DOWN, DRINK SOME TEA, LISTEN, SHARE YOUR THOUGHTS, AND OPEN YOUR MIND. //

/ SU

MMER

IS L

ONG

GONE

AND

SO

ARE

SOME

OF

OUR

FAVO

RITE

FRU

ITS

AND

VEGE

TABL

ES.

TheEcologyCenter.org.

☀ | ☽

Photo: C

hris Justice

Photo courtesy of The E

cology Center

4 7

lPa

ssio

n f

or P

rod

uce

)

Roast bite-size chunks of butternut or kabocha

squash until tender, toss with blue cheese (optional)

and walnuts over red leaf lettuce, drizzle with

balsamic vinegar and olive oil, garnish with

pomegranate seeds.

Albert Camus said, “Autumn is the second spring

when every leaf’s a flower,” and whether you view

fall as an extension of summer, a transition to winter,

or a colorful second spring, it’s certainly a bounty.

Eat its abundance to find balance in our shift to

cooler days, to support yourself in finding harmony

with nature, maintaining vibrant health through the

shorter and darker days of Autumn.

Join Redjenford.com for yoga, sun, surf and fun at

her all-inclusive yoga retreat in Nicaragua this

November. “Open your heart and unleash your inner

radiance” this Thanksgiving. Facebook - Nicaragua

Yoga Retreat.

/// In Ayurveda, the sister science of yoga and the

Eastern science of longevity, the world’s divided into

three primary Doshas or seasons: Vata (Winter),

Pitta (Summer), and Kapha (Spring); in the West, we

tend to recognize four calendar seasons. So where

does Fall…fall?

/// In Ayurvedic terms, it’s considered Vata when

we experience cooler winds and dryer weather. So

this time of harvest for persimmons, pumpkins, and

pomegranates overlaps our winter and summer

seasons -- perfect opportunity to sample the

colorful bounty bursting with anti-inflammatory and

immune-boosting nutrients. Did you know the more

colors you eat, the more nutrition you incorporate

into your diet?

/// Red fruits and vegetables are high in

antioxidants and anti-inflammatory compounds

(such as lycopene, quercitin, and hesperidin) that

fight aging and have been shown to help lower both

blood pressure and cholesterol levels. Enjoy high

concentrations of these nutrients in persimmons,

red bell peppers and pomegranates.

/// Yellow and orange produce is typically high in

beta-carotene, potassium, and Vitamin C, reducing

the impact of aging, preventing macular

degeneration and prostate cancer. Additionally, they

also lower blood pressure and cholesterol levels,

supporting collagen and bone growth. Enjoy orange

and yellow peppers, pumpkins, acorn squash,

delicata squash, spaghetti squash, and butternut

squash to intake these benefits. Note that butternut

squash can be used interchangeably with pumpkin;

and, once roasted, you can eat the skin, too!

/// The Fall Harvest also gives us green

powerhouses filled with chlorophyll, lutein,

zeaxanthin, calcium, and folate to reduce cancer

risk, fight aging, improve digestion, support eye

health, and strengthen your immune system. Get

these benefits through green bell peppers, Italian

sweet peppers, jalapeños, spinach, dark leafy

greens, and even the skin of green kabocha squash

(which softens enough to eat when cooked).

/// Naturally blue and purple foods contain the

super anti-aging reservatol (famous for its high

concentration in red wine) and flavonoids that fight

inflammation and cancer, support immunity,

digestive function and mineral absorption. High

concentrations of these phytonutrients are in

grapes, purple bell peppers (found at your local

farmers’ markets), purple yams or sweet potatoes

and pomegranates.

/// To enjoy the abundance of the rainbow, combine

a few different colors into one dish: Spinach salad

with sliced persimmons and pomegranate seeds

dressed with citrus or ginger vinaigrette.

/// Roast or steam acorn squash until tender, scoop

and mash the orange flesh, then mix with cooked

red quinoa. Stuff into green bell or pasilla peppers,

roast stuffed peppers until tender.

R O A S T E D W I N T E R S Q U A S H S A L A D w i t h P O M E G R A N T A T E

B y : R e d J e n F o r d

A R A I N B O W O F P R O D U C E A T T H E I R P E A K O F P E R F E C T I O N

Prep time:

10 minutes

Cook time:

20-25 minutes

Yields:

8-10 servings

Ingredients:

1 butternut or kabocha squash*

olive oil

sea salt

fresh cracked black pepper

2 heads red-leaf lettuce, washed and torn to

bite-size pieces

balsamic vinaigrette (preferably homemade)

1 pomegranate, seeds of

4 oz. blue or goat cheese, optional

4 oz. walnuts (raw or toasted)

Directions:

Preheat the oven to 400 degrees. Halve, then

remove seeds from squash and chop into bite-size

pieces. Drizzle well with olive oil, season with salt

and pepper, and spread evenly over a baking sheet.

Roast for 20-25 minutes, or until fork tender and

caramelized. Stir at about 15 minutes.

Meanwhile, wash and prep the lettuce on a large

platter or serving dish. Seed the pomegranate

under water in a large bowl in the sink; pour off the

water and pith and then strain.

Remove squash from the oven and let cool. Drizzle

greens with balsamic vinaigrette and toss well. Toss

squash onto greens and then sprinkle pomegranate

seeds on top. Crumble blue cheese over top (if using)

& add walnuts. Drizzle with additional vinaigrette

and server immediately.

Notes: When roasting butternut or kabocha

squash, you can eat the skin, so no need to

peel! And, step 1 can easily be done ahead

and roasted squash refrigerated until you’re

ready to make the salad.

Photo: K

aori

4 9

(Mer

yl

Med

icin

e)

△M e ry l G w i n nPhoto: Billy Yarbrough

/// They're perfect, three words in unison. Together they evoke a season of

crunching fallen leaves, of burnt oranges and deep reds, and of cornucopias

("the horn of plenty") overflowing with produce, flowers, nuts, and edibles.

Farmers tread in golden fields, tending growth; mothers care for the garden

dirt, harvesting veggies for family and shared tables. Perhaps the

dreaminess is a bit far off for our hectic and seasonally detached lives, but

the process is real. And, of it all, the end – the sharing part – is the cake.

/// What's more than the feeling of sharing our fortune with others?

Abundance is "an extremely plentiful or over-sufficient quantity or supply;"

as in, "an abundance of grain," or an "overflowing fullness," or an

"abundance of the heart." We spend a lot of time chasing the idea of

abundant prosperity in some form, whether monetary, vocational, or

romantic. But could our “achievement” of abundance actually be as simple

as a lifestyle choice? A change in perspective?

/// One of the best lessons is learning the depth of our sensational power

over our own realities. By changing our thoughts, we change our realities. So

perhaps instead of always needing more (money, yoga pants, wifi), what if

we awoke each morning already full? The reality is that we already have too

much good and too much greatness. What if we spread it like too much

peanut butter on our favorite kind of PBJ? What if we adopted the sensation

that we are already full of that which we want? “I AM thriving.” Because we

get what we give, we attract what we put out.

/// Like our practice of returning to breath in yoga, the mindfulness of

switching from a state of worry to abundance is also a practice. You practice

of awareness may start with acquiring a mantra, “I have everything I need.

I am thrilled at the wealth that is still yet to flow to me,” or carving out time

for meditation, intentionally dissolving thoughts that lack. For me, it took

understanding that abundance isn’t fulfilled by neediness or materialism.

It was the realization that having more is, in fact, merely an opportunity to

GIVE more away, to do MORE.

“If you want something - give it away."

/// Switching self-centeredness to altruism is a leap of faith, but every time

we give love and aid with sincerity, it's quietly returned in spades. Whether

it be finding greater clarity of self and relationships, or the surprise of

fulfillment rather than depletion, it’s always a trip. Jon Kabat-Zinn may have

said it best: "At the deepest level, there is no giver, no gift, and no

recipient...only the universe rearranging itself."

/// Our abundance is a seasonally supported intention. Like the trees giving

their oxygen, foliage and fruit away these coming months, we too can be like

the trees: dedicated to a life of our own growth, creation, and generosity.

"An

d th

e tree wa

s ha

ppy." - Shell Silverstein

HARV

EST

| GAT

HER

| SHA

RE

5 1

/ / / T h a n k s g i v i n g i s j u s t a r o u n d t h e c o r n e r. W h a t a

b e a u ti f u l ti m e o f y e a r ! A ti m e w h e n w e j o i n t o g e t h e r

w i t h f a m i l y a n d f r i e n d s t o g i v e t h a n k s a n d c e l e b r a t e

t h e h a r v e s t w i t h e x c e s s i v e f e a s ti n g , s p e n d i n g m o n e y

o n t h i n g s w e d o n ’ t n e e d , a n d w a t c h i n g h o u r s o f

o r g a n i z e d v i o l e n c e d i s g u i s e d a s o u r f a v o r i t e p a s ti m e ,

A m e r i c a n F o o t b a l l . W a i t a m i n u t e , n o , t h i s c a n ’ t b e

w h a t T h a n k s g i v i n g i s a b o u t . T h a n k s g i v i n g i s a b o u t

g r a ti t u d e a n d s h a r i n g . I t ’ s a b o u t s l o w i n g d o w n a n d

t a k i n g i n v e n t o r y o n a l l t h e b e a u ti f u l t h i n g s w e h a v e ,

s u c h a s h e a l t h , f a m i l y , f r i e n d s , a n d n o u r i s h i n g f o o d .

I t ’ s a b o u t s h a r i n g w h a t e v e r w e h a v e a n a b u n d a n c e o f ,

w h e t h e r i t b e m o n e y , m a t e r i a l g o o d s , s p i r i t , o r j u s t a

c h e e r f u l a tti t u d e .

/ / / I f w e p a y a tt e n ti o n t o t h e m e d i a , i t ’ s e a s y t o g e t

d i s t r a c t e d b y t h e t h i n g s t h a t d o n ’ t r e a l l y m a tt e r ,

e s p e c i a l l y d u r i n g t h e h o l i d a y s . T h u s , i n o r d e r f o r u s t o

b e tt e r r e m e m b e r w h a t T h a n k s g i v i n g i s r e a l l y a b o u t ,

h e r e ’ s a l i s t o f 1 0 h a r v e s t f e s ti v a l s f r o m a r o u n d t h e

w o r l d . C h e c k i t o u t !

T h a n k s g i v i n g , U n i t e d S t a t e s o f A m e r i c a , c e l e b r a t e d o n

t h e f o u r t h T h u r s d a y o f N o v e m b e r :

T h e d a y i s c e l e b r a t e d w i t h a g r e a t f e a s t . F a m i l y a n d

f r i e n d s j o i n t o g e t h e r t o p a r ti c i p a t e i n f o o d d r i v e s ,

p a r a d e s , f o o t b a l l , w e a r t u r k e y c o s t u m e s , s h o p a t

h o l i d a y c l e a r a n c e s a l e s , a n d s t a r t t o l o o k t o w a r d t h e

c o m i n g C h r i s t m a s s e a s o n .

Y a m F e s ti v a l , I g b o P e o p l e o f G h a n a a n d N i g e r i a ,

c e l e b r a t e d a t t h e b e g i n n i n g o f A u g u s t :

I n t h i s p a r ti c u l a r r e g i o n o f W e s t A f r i c a , t h e y a m i s a

s t a p l e c r o p , t y p i c a l l y t h e fi r s t t o h a r v e s t . T h u s , a

s u c c e s s f u l ( a n d e v e n u n s u c c e s s f u l ) y a m h a r v e s t i s

c e l e b r a t e d i n a b i g w a y b y f e a s ti n g o n y a m s ( o f

c o u r s e ) a n d h o l d i n g l o t s o f p a r a d e s , d r u m m i n g ,

s i n g i n g a n d d a n c i n g .

G r e e n C o r n F e s ti v a l , N a ti v e A m e r i c a n s ( C r e e k ,

C h e r o k e e , S e m i o n l e , Y u c h i a n d I r i q u o i s ) , c e l e b r a t e d a t

d i ff e r e n t ti m e s , b u t u s u a l l y l a s ti n g t h r e e d a y s :

To g i v e t h a n k s f o r t h e c o r n , a n d t h e r a i n , s u n , a n d s o i l

t h a t m a d e i t p o s s i b l e , N a ti v e A m e r i c a n s f e a s t , s h a r e

s t o r i e s , p r a y , d a n c e , a n d p l a y s i m p l e b a l l g a m e s .

H o m e s a r e c l e a n s e d b y r e m o v i n g a n d b u r n i n g o l d

i t e m s ; t h e s p i r i t i s c l e a n s e d b y d r i n k i n g a r i t u a l i s ti c

“ b l a c k d r i n k ” ( t y p i c a l l y m a d e f r o m r o a s t e d Y a u p o n

H o l l y l e a v e s ) t h a t i n d u c e s v o m i ti n g .

A m i s H a r v e s t F e s ti v a l , t h e A m i s P e o p l e o f T a i w a n ,

c e l e b r a t e d J u l y t h r o u g h S e p t e m b e r :

T h e A m i s t r i b e i s o n e o f t h e l a r g e s t i n d i g e n o u s g r o u p s

o f T a i w a n . C o m p r i s e d m a i n l y o f fi s h e r m e n , t h e y

c e l e b r a t e t h e s e a s o n b y g i v i n g t h a n k s , f e a s ti n g o n

l o c a l fi s h a n d o t h e r t r a d i ti o n a l f o o d s . T h e y a l s o p l a y

f r i e n d l y g a m e s l i k e t u g - o f - w a r , f o o t r a c e s , a n d a r r o w

s h o o ti n g e a c h d a y .

M i d - A u t u m n F e s ti v a l ( a k a C h u s e o k ) , K o r e a , c e l e b r a t e d

1 5 t h d a y o f t h e 8 t h m o n t h o f t h e C h i n e s e

l u n a r c a l e n d a r :

O n t h i s d a y , p e o p l e l e a v e t h e c i t y t o v i s i t t h e h o m e s

o f t h e i r a n c e s t o r s . T h e y g a t h e r , v i s i t g r a v e s i t e s , a n d

e n j o y t r a d i ti o n a l f o o d s l i k e r i c e c a k e s a n d w i n e .

M a r a s T a u n , B e l i t u n I s l a n d a n d s u r r o u n d i n g i s l a n d s ,

c e l e b r a t e d o n e y e a r f o l l o w i n g t h e fi r s t r i c e h a r v e s t \

A m o n g t h e s e i s o l a t e d i s l a n d s i n t h e J a v a S e a n e a r

I n d o n e s i a , r i c e a n d fi s h a r e t w o o f t h e m o s t i m p o r t a n t

f o o d s f o r s u r v i v a l . I s l a n d e r s h o n o r t h e h a r v e s t w i t h

d a n c e , o ff e r i n g p r a y e r s , a n d f e a s ti n g o n l e p a t ( s t e a m e d

r i c e c a k e s , fi l l e d w i t h fi s h , a n d w r a p p e d i n

c o c o n u t l e a v e s ) .

Freyfaxi (The Feast of Freyr, Loaf- fest , and Lammas.) , Asatru

(Norse Pagans) of Ice land, ce lebrated August 1st :

T h i s d a y m a r k s t h e b e g i n n i n g o f t h e h a r v e s t s e a s o n

f o r t h e I c e l a n d i c p e o p l e . To c e l e b r a t e , t h e y s h a r e a n

o ff e r i n g t o F r e y r ( t h e p a g a n g o d o f t h e h a r v e s t , r a i n s ,

a n d f e r ti l i t y ) b y l e a v i n g f o o d i n a n o p e n fi e l d , o r n e a r

a s t r e a m o r o t h e r b o d i e s o f w a t e r .

C r o p O v e r / H a r v e s t H o m e , B a r b a d o s , c e l e b r a t e d l a t e

J u n e t h r o u g h A u g u s t :

T h i s f e s ti v a l m a r k s t h e e n d o f t h e a l l i m p o r t a n t s u g a r

c a n e h a r v e s t . I t ’ s a c o l o r f u l , w e e k l o n g c e l e b r a ti o n o f

p a r a d e s , c o n t e s t s , m u s i c , a n d d a n c i n g . H e r e , i t ’ s a l l

a b o u t c a l y p s o : a d a n c e t h a t m i m i c s t h e l i v e l y a n d

c o l o r f u l p e o p l e o f t h e i s l a n d s . O h , a n d

o f c o u r s e , f e a s ti n g .

S u k k o t , J e r u s a l e m , c e l e b r a t e d l a t e S e p t e m b e r t h r o u g h

l a t e O c t o b e r :

A J e w i s h h o l i d a y i n w h i c h f o l l o w e r s s p e n d ti m e i n s i d e

a s m a l l s t r u c t u r e b u i l t o n l y f r o m p l a n t m a t e r i a l s . I t ’ s

a l s o k n o w n a s a s u k k a h . H e r e , t h e y t a k e ti m e t o e n j o y

m e a l s , s h a r e b l e s s i n g s , a n d o ft e n ti m e s ,

s p e n d t h e n i g h t .

S a m h a i n , G a e l i c P e o p l e o f I r e l a n d , S c o t l a n d , I s l e o f

M a n , c e l e b r a t e d O c t o b e r 3 1 s t t o N o v e m b e r 1 s t .

T r a d i ti o n a l l y , t h i s c e l e b r a ti o n m a r k e d t h e ti m e t h a t

h e r d e r s t o o k i n v e n t o r y o n t h e i r f o o d a n d l i v e s t o c k

s u p p l i e s . A t t h i s ti m e , t h e w e a k e r l i v e s t o c k w o u l d b e

s l a u g h t e r e d a n d i n c o r p o r a t e d i n t o t h e f e a s t .

/ / / I h o p e y o u ’ v e s e e n t h a t a l t h o u g h e v e r y c u l t u r e

c e l e b r a t e s t h e s e a s o n i n a d i ff e r e n t w a y , a f o c u s o n

g r a ti t u d e a n d s h a r i n g i s w o v e n t h r o u g h o u t a l l . T h i s

T h a n k s g i v i n g , l e t ’ s d o o u r b e s t t o b e g o o d g l o b a l

c i ti z e n s a n d n o t j u s t c o n s u m e r s . L e t ’ s b e g r a t e f u l , a n d

p r a c ti c e t h e a r t o f s h a r i n g .

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/ / / T h a n k s g i v i n g i s j u s t a r o u n d t h e c o r n e r. W h a t a

b e a u ti f u l ti m e o f y e a r ! A ti m e w h e n w e j o i n t o g e t h e r

w i t h f a m i l y a n d f r i e n d s t o g i v e t h a n k s a n d c e l e b r a t e

t h e h a r v e s t w i t h e x c e s s i v e f e a s ti n g , s p e n d i n g m o n e y

o n t h i n g s w e d o n ’ t n e e d , a n d w a t c h i n g h o u r s o f

o r g a n i z e d v i o l e n c e d i s g u i s e d a s o u r f a v o r i t e p a s ti m e ,

A m e r i c a n F o o t b a l l . W a i t a m i n u t e , n o , t h i s c a n ’ t b e

w h a t T h a n k s g i v i n g i s a b o u t . T h a n k s g i v i n g i s a b o u t

g r a ti t u d e a n d s h a r i n g . I t ’ s a b o u t s l o w i n g d o w n a n d

t a k i n g i n v e n t o r y o n a l l t h e b e a u ti f u l t h i n g s w e h a v e ,

s u c h a s h e a l t h , f a m i l y , f r i e n d s , a n d n o u r i s h i n g f o o d .

I t ’ s a b o u t s h a r i n g w h a t e v e r w e h a v e a n a b u n d a n c e o f ,

w h e t h e r i t b e m o n e y , m a t e r i a l g o o d s , s p i r i t , o r j u s t a

c h e e r f u l a tti t u d e .

/ / / I f w e p a y a tt e n ti o n t o t h e m e d i a , i t ’ s e a s y t o g e t

d i s t r a c t e d b y t h e t h i n g s t h a t d o n ’ t r e a l l y m a tt e r ,

e s p e c i a l l y d u r i n g t h e h o l i d a y s . T h u s , i n o r d e r f o r u s t o

b e tt e r r e m e m b e r w h a t T h a n k s g i v i n g i s r e a l l y a b o u t ,

h e r e ’ s a l i s t o f 1 0 h a r v e s t f e s ti v a l s f r o m a r o u n d t h e

w o r l d . C h e c k i t o u t !

T h a n k s g i v i n g , U n i t e d S t a t e s o f A m e r i c a , c e l e b r a t e d o n

t h e f o u r t h T h u r s d a y o f N o v e m b e r :

T h e d a y i s c e l e b r a t e d w i t h a g r e a t f e a s t . F a m i l y a n d

f r i e n d s j o i n t o g e t h e r t o p a r ti c i p a t e i n f o o d d r i v e s ,

p a r a d e s , f o o t b a l l , w e a r t u r k e y c o s t u m e s , s h o p a t

h o l i d a y c l e a r a n c e s a l e s , a n d s t a r t t o l o o k t o w a r d t h e

c o m i n g C h r i s t m a s s e a s o n .

Y a m F e s ti v a l , I g b o P e o p l e o f G h a n a a n d N i g e r i a ,

c e l e b r a t e d a t t h e b e g i n n i n g o f A u g u s t :

I n t h i s p a r ti c u l a r r e g i o n o f W e s t A f r i c a , t h e y a m i s a

s t a p l e c r o p , t y p i c a l l y t h e fi r s t t o h a r v e s t . T h u s , a

s u c c e s s f u l ( a n d e v e n u n s u c c e s s f u l ) y a m h a r v e s t i s

c e l e b r a t e d i n a b i g w a y b y f e a s ti n g o n y a m s ( o f

c o u r s e ) a n d h o l d i n g l o t s o f p a r a d e s , d r u m m i n g ,

s i n g i n g a n d d a n c i n g .

G r e e n C o r n F e s ti v a l , N a ti v e A m e r i c a n s ( C r e e k ,

C h e r o k e e , S e m i o n l e , Y u c h i a n d I r i q u o i s ) , c e l e b r a t e d a t

d i ff e r e n t ti m e s , b u t u s u a l l y l a s ti n g t h r e e d a y s :

To g i v e t h a n k s f o r t h e c o r n , a n d t h e r a i n , s u n , a n d s o i l

t h a t m a d e i t p o s s i b l e , N a ti v e A m e r i c a n s f e a s t , s h a r e

s t o r i e s , p r a y , d a n c e , a n d p l a y s i m p l e b a l l g a m e s .

H o m e s a r e c l e a n s e d b y r e m o v i n g a n d b u r n i n g o l d

i t e m s ; t h e s p i r i t i s c l e a n s e d b y d r i n k i n g a r i t u a l i s ti c

“ b l a c k d r i n k ” ( t y p i c a l l y m a d e f r o m r o a s t e d Y a u p o n

H o l l y l e a v e s ) t h a t i n d u c e s v o m i ti n g .

A m i s H a r v e s t F e s ti v a l , t h e A m i s P e o p l e o f T a i w a n ,

c e l e b r a t e d J u l y t h r o u g h S e p t e m b e r :

T h e A m i s t r i b e i s o n e o f t h e l a r g e s t i n d i g e n o u s g r o u p s

o f T a i w a n . C o m p r i s e d m a i n l y o f fi s h e r m e n , t h e y

c e l e b r a t e t h e s e a s o n b y g i v i n g t h a n k s , f e a s ti n g o n

l o c a l fi s h a n d o t h e r t r a d i ti o n a l f o o d s . T h e y a l s o p l a y

f r i e n d l y g a m e s l i k e t u g - o f - w a r , f o o t r a c e s , a n d a r r o w

s h o o ti n g e a c h d a y .

M i d - A u t u m n F e s ti v a l ( a k a C h u s e o k ) , K o r e a , c e l e b r a t e d

1 5 t h d a y o f t h e 8 t h m o n t h o f t h e C h i n e s e

l u n a r c a l e n d a r :

O n t h i s d a y , p e o p l e l e a v e t h e c i t y t o v i s i t t h e h o m e s

o f t h e i r a n c e s t o r s . T h e y g a t h e r , v i s i t g r a v e s i t e s , a n d

e n j o y t r a d i ti o n a l f o o d s l i k e r i c e c a k e s a n d w i n e .

M a r a s T a u n , B e l i t u n I s l a n d a n d s u r r o u n d i n g i s l a n d s ,

c e l e b r a t e d o n e y e a r f o l l o w i n g t h e fi r s t r i c e h a r v e s t \

A m o n g t h e s e i s o l a t e d i s l a n d s i n t h e J a v a S e a n e a r

I n d o n e s i a , r i c e a n d fi s h a r e t w o o f t h e m o s t i m p o r t a n t

f o o d s f o r s u r v i v a l . I s l a n d e r s h o n o r t h e h a r v e s t w i t h

d a n c e , o ff e r i n g p r a y e r s , a n d f e a s ti n g o n l e p a t ( s t e a m e d

r i c e c a k e s , fi l l e d w i t h fi s h , a n d w r a p p e d i n

c o c o n u t l e a v e s ) .

Freyfaxi (The Feast of Freyr, Loaf- fest , and Lammas.) , Asatru

(Norse Pagans) of Ice land, ce lebrated August 1st :

T h i s d a y m a r k s t h e b e g i n n i n g o f t h e h a r v e s t s e a s o n

f o r t h e I c e l a n d i c p e o p l e . To c e l e b r a t e , t h e y s h a r e a n

o ff e r i n g t o F r e y r ( t h e p a g a n g o d o f t h e h a r v e s t , r a i n s ,

a n d f e r ti l i t y ) b y l e a v i n g f o o d i n a n o p e n fi e l d , o r n e a r

a s t r e a m o r o t h e r b o d i e s o f w a t e r .

C r o p O v e r / H a r v e s t H o m e , B a r b a d o s , c e l e b r a t e d l a t e

J u n e t h r o u g h A u g u s t :

T h i s f e s ti v a l m a r k s t h e e n d o f t h e a l l i m p o r t a n t s u g a r

c a n e h a r v e s t . I t ’ s a c o l o r f u l , w e e k l o n g c e l e b r a ti o n o f

p a r a d e s , c o n t e s t s , m u s i c , a n d d a n c i n g . H e r e , i t ’ s a l l

a b o u t c a l y p s o : a d a n c e t h a t m i m i c s t h e l i v e l y a n d

c o l o r f u l p e o p l e o f t h e i s l a n d s . O h , a n d

o f c o u r s e , f e a s ti n g .

S u k k o t , J e r u s a l e m , c e l e b r a t e d l a t e S e p t e m b e r t h r o u g h

l a t e O c t o b e r :

A J e w i s h h o l i d a y i n w h i c h f o l l o w e r s s p e n d ti m e i n s i d e

a s m a l l s t r u c t u r e b u i l t o n l y f r o m p l a n t m a t e r i a l s . I t ’ s

a l s o k n o w n a s a s u k k a h . H e r e , t h e y t a k e ti m e t o e n j o y

m e a l s , s h a r e b l e s s i n g s , a n d o ft e n ti m e s ,

s p e n d t h e n i g h t .

S a m h a i n , G a e l i c P e o p l e o f I r e l a n d , S c o t l a n d , I s l e o f

M a n , c e l e b r a t e d O c t o b e r 3 1 s t t o N o v e m b e r 1 s t .

T r a d i ti o n a l l y , t h i s c e l e b r a ti o n m a r k e d t h e ti m e t h a t

h e r d e r s t o o k i n v e n t o r y o n t h e i r f o o d a n d l i v e s t o c k

s u p p l i e s . A t t h i s ti m e , t h e w e a k e r l i v e s t o c k w o u l d b e

s l a u g h t e r e d a n d i n c o r p o r a t e d i n t o t h e f e a s t .

/ / / I h o p e y o u ’ v e s e e n t h a t a l t h o u g h e v e r y c u l t u r e

c e l e b r a t e s t h e s e a s o n i n a d i ff e r e n t w a y , a f o c u s o n

g r a ti t u d e a n d s h a r i n g i s w o v e n t h r o u g h o u t a l l . T h i s

T h a n k s g i v i n g , l e t ’ s d o o u r b e s t t o b e g o o d g l o b a l

c i ti z e n s a n d n o t j u s t c o n s u m e r s . L e t ’ s b e g r a t e f u l , a n d

p r a c ti c e t h e a r t o f s h a r i n g .

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5 3

(7th

Ch

ak

ra Y

oga

)

B Y \ P R I Y A J A I N

\ The great Eastern thinkers observed that the universe

and all things in it, including our bodies are forever

moving from the Yin condition to that of Yang and then

back again in a ceaseless cycle of change. As the

philosopher Lao Tzu said, “ The ceaseless intermingling of

heaven and earth gives form to all things.” This cycle of

change is thought to be as inexorable as the changing

seasons and the cycle of night and day. This constantly

swinging pendulum of change is not chaotic. It is orderly,

predictable and infuses all things with energy, just as the

changing seasons invigorate and nurture the earth.

\ Health and all of its mental, physical, and emotional

components break down when we resist change, but it is

enhanced when we develop the flexibility to arrive at a

point of balance within these changing conditions.

\ Since our physical body is the most substantial

representation of us as far as visibility and density is

concerned, we can easily see the effect on our physical

health when it is out of balance due to our inflexibility to

adapt to its constant change, growth, and natural aging.

Western physicians now agree that a lifestyle dominated

by imbalanced behaviors presents many risk factors for

disease. People who eat too much, work too much, or

worry too much without counter balancing such traits are

all susceptible to illness. They agree that the most

common condition of endocrine imbalance that ruins

health is the overproduction of stimulating hormones

such as cortisol and adrenaline, due to stress. To counter

its ill effects, calming, rest, and repair are required to heal

the parasympathetic branch of the nervous system.

\ Long before the advent of modern endocrinology,

Eastern healers used Kundalini yoga and other forms of

yoga to rebalance the endocrine system, the system in

the body that affects hormones. They used various

postures and movements that (1) increased blood

circulation to various endocrine glands and (2) increased

the flow of ethereal energy through the meridian system

to certain organs and glands. One Kundalini yoga method

of increasing both blood circulation and ethereal energy

was to create pressure around a gland. For example, lying

on the back and raising the legs at different angles

increases pressure and affects different endocrine glands.

If legs are raised only slightly, from 0-6 inches, it brings

pressure to the ovaries and testes and optimizes their

function. If the legs are raised from 12-24 inches, it exerts

pressure on the liver, spleen, gall bladder, and pancreas

and improves their performance. Raising the legs 2-3 feet

improves the circulation to the heart, lungs, and stomach.

\ Yoga is also especially helpful for restoring the balance

to the musculoskeletal system. When this system is out of

balance, it creates a terrible energy drain on the body.

When this happens, all of our physical tasks from walking

to housework become far more taxing.

\ Through Yoga, balance can be restored with two

opposing actions: Purification (or reduction) and

tonification (or addition). Purification actions are

performed to reduce excesses. They include fasting,

sweating, emotional catharsis, and mindful exhalations.

Tonification actions are taken to add strength and to

overcome deficiency. They include ingestion of nutritious

foods, resistance exercises, mindful inhalations, back

bends, shoulder stands, etc.

\ It is precisely because of these effects that Yoga has

existed for thousands of years as a medical modality.

R E S T O R AT I O N \ T H R O U G H T R A N S I T I O N

۞۩

Photo: Terry Yaqui | N

epal

S E V E N T H C H A K R A Y O G A . C O M

5 5

(Sta

r Li

ght)

(Star Brigh

t)

/// Welcome to our first visit together. This is a

space to question and expand your personal

belief systems, to deepen your connection with

the Divine spirit within you. My name is Ami

Sattinger, and I am a Western Sidereal

Astrologer, a Life Coach, a Wellness Astrologer,

and a Volunteer Divine Light Practitioner.

/// Astrology is a spiritual science that teaches

the art of divine timing, of how to be in the

highest and best alignment with your personal

planetary patterns. Compared to Tropical

Astrology, Western Sidereal Astrology is an

ancient wisdom that’s been handed down from

the first astrologer, Abraham.

/// My work is based upon three fundamental

principles: Gratitude, Acceptance, and Humility.

When you begin to practice these principles,

your ability to connect with your innate gifts

and talents will exude a heartfelt passion,

empowering you to shine your light, allowing

you to overcome challenging obstacles.

/// The Autumn Equinox represents a time of

balance; a time when we harvest our crops

from the fields, celebrating our abundance as

individuals and as a community. Consider what

seeds you’d sewn in the springtime, how did

they grow during the heat of the hot summer

sun? These seeds are our intentions, planted in

Mother Earth. There are currently a number of

significant Astrology cycles impacting us both

individually and as a global community.

Sometimes this time of growth may be filled

with joy, creativity, and expansion; at other

times, these seeds need to mature, becoming

more practical. This maturation can sometimes

be unfamiliar and painful.

/// The most important cycles of impact today

are those that urge us to develop a more

balanced life, both spiritually and materially. By

changing our personal belief systems and

behaviors (like those that put material needs first),

we have the opportunity to evolve the impact we

have upon our higher selves and the planet.

/// Between now and winter, consider: Are the

actions I’m taking in my best and highest good?

Will this action help or harm our local (and

global) community?

/// On October 8, the lunar eclipse/ full moon

serves as a catalyst to help us transform old

limiting beliefs and behaviors, and integrate a

higher level of health and awareness into our

daily work and spirituality. On October 23, we

will have a new moon / solar eclipse when both

the Sun and Moon will be in the Air sign of

Libra. It is a quieter time for us to plant new

spiritual seeds and deepen the focus on right

relationships in all aspects of our lives. On

November 11, the planet Saturn will begin its 2

½ year cycle through the Water sign of Scorpio.

Since Saturn is our karmic teacher, it will provide

us with many opportunities to deepen our

intimate connection with family and friends,

and to become “good stewards” of our financial

resources and real estate. May these celestial cycles

inspire you with deep feelings of joy and gratitude!

/// I am Madame Jo, a communications

counselor. I work with all kinds of relationships,

but mainly those of the romantic kind and I

choose to emphasize communication in my

work because I find it to be the heart of any

relationship. Quite literally, actually, as the very

meaning of relation is “the act of telling;

correspondence; and connection;” and the

origin of communicate is “commune” which

means “to talk intimately; to share.” This

intimacy of connection and sharing is, in

essence, the very reason why we humans

gravitate toward relationships.

/// The main breakdown of many relationships

is often grounded in miscommunication. People

have either misread, misheard, misunderstood,

or misspoke to their significant other and

although their intentions were usually pure,

they were often miscommunicated. It’s the

basic act of miscommunication that’s at the root

of almost every conflict I encounter. Humans

constantly mis-share with one another, whether

with ourselves, another, alone, among groups,

or between groups. Why is this? As a social

scientist, I find the solution often lies within our

ability to help share with the world around us.

/// Humans are naturally wired for community.

Our innate ability to commune with ourselves

and the world around us has somehow taken a

back seat within our social structure. This

predisposition for mass production and

consumption leaves little time for us to truly

commune with ourselves, let alone one another.

With so much emphasis on individualism, it’s not

surprisingly that many of us mis-share ourselves.

/// Again, I’m not an expert, but I am a mediator

and a counselor. Communication is, like

anything else, meant to be practiced and refined

over time. By practicing communication skills

and tools, we can collectively cultivate healthier

forms of communication between ourselves and

those we care about. I started my journey

twenty years ago and it’s come with plenty of

stumbling along the way. The mistakes,

however, always involve the bounty of learning

the next time around. I’m still learning and will

continue to for the rest of my life.

/// I offer this column as a resource to readers

to answer any questions about communication

help and relationships of any kind. Your questions

can be as specific or general as you like.

S u b m i t q u e s t i o n s t o : a s k t h e m a d a m e @ g m a i l . c o m P l e a s e n o t e t h a t a l l s u b m i t t e d q u e s t i o n s m a y b e r e p r o d u c e d i n N a t u r a l O C o r o n m y b l o g .

A s t r o C o a c h A m i . c o m

H a r v e s t o f G r a t i t u d e B y : A m i S a t t i n g e r

. . . A R e l a t i o n s h i p C o l u m nB y : M a d a m e J o

(Ask

The M

ad

am

e)

5 7

\\\ Los Rios Street is like a vintage filtered dream. As the oldest continually

occupied neighborhood in the state, it naturally fills its air with nostalgia for

simpler times. Down toward the end of the road, past big trees and little

shops, is a small store called Nest. A spot for comfort, a place that feels like a

warm hug from an old friend, it’s quiet owner, Dina (pronounced Di-nah), is

there most days. She cares for the shop, tending to its needs and the

customers alike; but, most of all, it’s her hope for everyone to truly experience

her beloved Los Rios Street. \\\

(Nat

ura

l Be

au

ty) (G

et Out &

Go D

o)

L I V I N G T RU E A U T U M NW \ D I N A F O N V I E L L E M E E K///N: Sounds like creating the shop fulfills your need for creativity.D: Yes. When you’re doing something creative, whether photography, painting, or any other thing, you’re actually dreaming it and living it. It becomes part of your whole life, you produce this thing; and, a lot of the time, you look at it and go, “Oh dear, this isn't working,” and then you try again. It's kind of the same thing here. But you have to balance that with being able to understand where your money is.///N: What kind of customer returns to your store?D: People respond to the store, but it's the street that’s so magical. From the time you step onto Los Rios, you see the trees, you're in nature, and there’s a sense of something very special. It’s the oldest street in California and it feels like people have lived here for a long time. So people are already responding to that, it’s just that the store’s become part of that magic. ///N: How do you define beauty?D: It’s about how you feel about yourself. How you feel about your place in the world, in your life, and what’s happening to you. When you get to be 58 -- oh my gosh, I’m having to own this age now -- you’ve had your share of heartache and loss and you just have to be okay with that. When I look at my mother, who is 91, and her beauty - she was a very lovely, vivacious person - she has been beautiful through all of her ages. That’s how I define beauty: it’s how you feel about yourself, about the world you’re in, your friends, and your family. And also having a good attitude. That’s kind of broad, but it really is what makes you beautiful. ///N: Do you see yourself as a Natural Beauty?D: I am blessed to have a lot of friends. When I look at them, I think they are all naturally beautiful. I’ve searched for their common thread and realized it’s how they think of themselves. When you feel good, you look good. When you take care of yourself, take care of your family, and the things you care about, it all shows. I look at every single one of the people I’m close to, my customers too, and no matter their age, we all share the same natural beauty. ///N: What makes you smile?D: Definitely my sons, without fail. I have four boys. They’re 32, 29, 27 and 24. They have been very supportive, my husband, too. ///N: What makes you want to hug someone?D: Aww…That is interesting. Sometimes there are customers I just go, “Ohhh,” and give them a hug. I think women tend to be more open to hugging and touching. And this store brings something out, there’s quite a bit of hugging that happens in the store. I think it’s because of a shared sense of happiness. Sometimes shared sadness, too. I’ve found that those sadder emotions aren’t bad, they teach you to go with loss and change.///N: What keeps you grounded?D: My friends.///N: Do you have a quote (or mantra) you live by?D: I think “Live True.” True to yourself and to all that you believe in.

□ Tap a Maple tree…or just eat plenty of Grade B Maple Syrup

□ Press leaves

□ Get a new scarf, just because

□ Go apple picking

□ Find a corn maze

□ Make your own Halloween costume

□ Make a batch of Mulling Spices

□ Go to a baseball game

□ Play catch

□ Toss a football

□ Go on a hike

□ Have a late season picnic on the beach

□ Learn how to make bread

□ Go to the mountains

□ Into gardening? Prepare your bulbs

□ Make a new playlist

□ Make homemade candied apples

□ Find a state fair

□ Roast pumpkin seeds

□ Take an irrationally long drive to go find the perfect cider

□ Read a favorite childhood book

□ Make apple crisp

□ Try making Grog

□ Use sweet potato in everything

□ Try a new cranberry sauce recipe

□ Learn how to make cornbread

□ Go find a haunted house (like the Whaley House)

□ Take a haunted ghost tour of San Juan Capistrano

□ Have a potluck

□ Take an early morning walk

□ Figure out what makes the seasons “seasons” in Orange County

□ Find a favorite sweater and over wear it…a lot

□ Do something nice for someone without telling them it was you

□ Go to yoga

□ Start a meditation practice

□ Watch The Goonies

□ Eat way too much pumpkin everything

□ Put a fern in your room

□ Watch Hocus Pocus

□ Switch your cleaning products to natural ones

□ Invite someone to come stay with you

□ Buy a piece of art just because

□ Start a compost

□ Find a pinecone and paint it gold

□ Learn a ghost story

□ Listen to more NPR

□ Don’t put all your pictures on instagram

□ Have a campfire

□ Create a sidewalk mural

□ Go on an adventure

///Natural OC: May I ask how old you are?Dina: I recently turned 58.///N: Do you have a daily routine for feeling beautiful inside and out?D: I have sensitive skin, so I do have a cleansing ritual. I also have food allergies, so I try to drink green juice every morning. If I don't have fresh organic green vegetables, I use green mineral powder. That has made a huge difference. I also balance that with warm water and lemon. ///N: You said you have food allergies, what do you do for that?D: I need to be on an anti-inflammatory diet so I try to stay gluten-free and away from white sugar. Also, eating non-GMO food is important to me and South Coast Farms is my go-to. I’ve been in San Juan for over thirty years so the farm has been a good part of my life, picking things up on my way to and from work. ///N: What made you start your store?D: I had been making jewelry, selling in local stores and up in Newport, and I thought the store could be a combination workroom and shop. I’d bring in a few other artisans, handcrafted jewelry, vintage furniture – that was kind of my thought, but it didn’t work out that way. The house in Los Rios became available, I applied, and all of the sudden, I signed a two year lease. I didn’t have any funding or any way to get funding, but I went with what seemed to work here. People would wander through, I’d sell $14-$18 scarves, and I’d be here everyday. Everything really started from scratch, it was one or two here, two more there.///N: Is impulsivity typical of your personality?D: No, not at all! But I think it’s kind of the same leap of faith having a child or opening a small business. It doesn’t matter how much funding you have – that can actually work against you, being able to buy all the stuff if it isn’t the right stuff. I was able to get to know my clientele, to let the area and the store lead me. I hadn’t realized that having a store, or any small business, is very creative. I haven’t made jewelry for a number of years now because they’re both so creative. And it’s not that you don’t have enough creativity, I’m sure that’s unlimited, but you don’t have the stillness.

Nest | 31771 Los Rios Street | San Juan Capistrano, CA 92675 | 949-661-1395

B Y L I N D S E Y B R O

\\\ LOS RIOS STREET IS LIKE A VINTAGE FILTERED DREAM.

///T

AKE

AN IR

RATI

ONAL

LY L

ONG

DRIV

E TO

GO

FIND

THE

PER

FECT

CID

ER.

[email protected]

5 9

A S L . M . M O N T G O M E R Y S A I D , “ I ’ M S O G L A D I L I V E I N A W O R L D W H E R E T H E R E A R E O C T O B E R S . ” I T ’ S E S S E N T I A L L Y

T H E O N L Y R E A S O N Y O U N E E D T O G E T O U T A N D G O D O .

\\\ Los Rios Street is like a vintage filtered dream. As the oldest continually

occupied neighborhood in the state, it naturally fills its air with nostalgia for

simpler times. Down toward the end of the road, past big trees and little

shops, is a small store called Nest. A spot for comfort, a place that feels like a

warm hug from an old friend, it’s quiet owner, Dina (pronounced Di-nah), is

there most days. She cares for the shop, tending to its needs and the

customers alike; but, most of all, it’s her hope for everyone to truly experience

her beloved Los Rios Street. \\\

(Nat

ura

l Be

au

ty) (G

et Out &

Go D

o)

L I V I N G T RU E A U T U M NW \ D I N A F O N V I E L L E M E E K///N: Sounds like creating the shop fulfills your need for creativity.D: Yes. When you’re doing something creative, whether photography, painting, or any other thing, you’re actually dreaming it and living it. It becomes part of your whole life, you produce this thing; and, a lot of the time, you look at it and go, “Oh dear, this isn't working,” and then you try again. It's kind of the same thing here. But you have to balance that with being able to understand where your money is.///N: What kind of customer returns to your store?D: People respond to the store, but it's the street that’s so magical. From the time you step onto Los Rios, you see the trees, you're in nature, and there’s a sense of something very special. It’s the oldest street in California and it feels like people have lived here for a long time. So people are already responding to that, it’s just that the store’s become part of that magic. ///N: How do you define beauty?D: It’s about how you feel about yourself. How you feel about your place in the world, in your life, and what’s happening to you. When you get to be 58 -- oh my gosh, I’m having to own this age now -- you’ve had your share of heartache and loss and you just have to be okay with that. When I look at my mother, who is 91, and her beauty - she was a very lovely, vivacious person - she has been beautiful through all of her ages. That’s how I define beauty: it’s how you feel about yourself, about the world you’re in, your friends, and your family. And also having a good attitude. That’s kind of broad, but it really is what makes you beautiful. ///N: Do you see yourself as a Natural Beauty?D: I am blessed to have a lot of friends. When I look at them, I think they are all naturally beautiful. I’ve searched for their common thread and realized it’s how they think of themselves. When you feel good, you look good. When you take care of yourself, take care of your family, and the things you care about, it all shows. I look at every single one of the people I’m close to, my customers too, and no matter their age, we all share the same natural beauty. ///N: What makes you smile?D: Definitely my sons, without fail. I have four boys. They’re 32, 29, 27 and 24. They have been very supportive, my husband, too. ///N: What makes you want to hug someone?D: Aww…That is interesting. Sometimes there are customers I just go, “Ohhh,” and give them a hug. I think women tend to be more open to hugging and touching. And this store brings something out, there’s quite a bit of hugging that happens in the store. I think it’s because of a shared sense of happiness. Sometimes shared sadness, too. I’ve found that those sadder emotions aren’t bad, they teach you to go with loss and change.///N: What keeps you grounded?D: My friends.///N: Do you have a quote (or mantra) you live by?D: I think “Live True.” True to yourself and to all that you believe in.

□ Tap a Maple tree…or just eat plenty of Grade B Maple Syrup

□ Press leaves

□ Get a new scarf, just because

□ Go apple picking

□ Find a corn maze

□ Make your own Halloween costume

□ Make a batch of Mulling Spices

□ Go to a baseball game

□ Play catch

□ Toss a football

□ Go on a hike

□ Have a late season picnic on the beach

□ Learn how to make bread

□ Go to the mountains

□ Into gardening? Prepare your bulbs

□ Make a new playlist

□ Make homemade candied apples

□ Find a state fair

□ Roast pumpkin seeds

□ Take an irrationally long drive to go find the perfect cider

□ Read a favorite childhood book

□ Make apple crisp

□ Try making Grog

□ Use sweet potato in everything

□ Try a new cranberry sauce recipe

□ Learn how to make cornbread

□ Go find a haunted house (like the Whaley House)

□ Take a haunted ghost tour of San Juan Capistrano

□ Have a potluck

□ Take an early morning walk

□ Figure out what makes the seasons “seasons” in Orange County

□ Find a favorite sweater and over wear it…a lot

□ Do something nice for someone without telling them it was you

□ Go to yoga

□ Start a meditation practice

□ Watch The Goonies

□ Eat way too much pumpkin everything

□ Put a fern in your room

□ Watch Hocus Pocus

□ Switch your cleaning products to natural ones

□ Invite someone to come stay with you

□ Buy a piece of art just because

□ Start a compost

□ Find a pinecone and paint it gold

□ Learn a ghost story

□ Listen to more NPR

□ Don’t put all your pictures on instagram

□ Have a campfire

□ Create a sidewalk mural

□ Go on an adventure

///Natural OC: May I ask how old you are?Dina: I recently turned 58.///N: Do you have a daily routine for feeling beautiful inside and out?D: I have sensitive skin, so I do have a cleansing ritual. I also have food allergies, so I try to drink green juice every morning. If I don't have fresh organic green vegetables, I use green mineral powder. That has made a huge difference. I also balance that with warm water and lemon. ///N: You said you have food allergies, what do you do for that?D: I need to be on an anti-inflammatory diet so I try to stay gluten-free and away from white sugar. Also, eating non-GMO food is important to me and South Coast Farms is my go-to. I’ve been in San Juan for over thirty years so the farm has been a good part of my life, picking things up on my way to and from work. ///N: What made you start your store?D: I had been making jewelry, selling in local stores and up in Newport, and I thought the store could be a combination workroom and shop. I’d bring in a few other artisans, handcrafted jewelry, vintage furniture – that was kind of my thought, but it didn’t work out that way. The house in Los Rios became available, I applied, and all of the sudden, I signed a two year lease. I didn’t have any funding or any way to get funding, but I went with what seemed to work here. People would wander through, I’d sell $14-$18 scarves, and I’d be here everyday. Everything really started from scratch, it was one or two here, two more there.///N: Is impulsivity typical of your personality?D: No, not at all! But I think it’s kind of the same leap of faith having a child or opening a small business. It doesn’t matter how much funding you have – that can actually work against you, being able to buy all the stuff if it isn’t the right stuff. I was able to get to know my clientele, to let the area and the store lead me. I hadn’t realized that having a store, or any small business, is very creative. I haven’t made jewelry for a number of years now because they’re both so creative. And it’s not that you don’t have enough creativity, I’m sure that’s unlimited, but you don’t have the stillness.

Nest | 31771 Los Rios Street | San Juan Capistrano, CA 92675 | 949-661-1395

B Y L I N D S E Y B R O\\\ LOS RIOS STREET IS LIKE A VINTAGE FILTERED DREAM.

///T

AKE

AN IR

RATI

ONAL

LY L

ONG

DRIV

E TO

GO

FIND

THE

PER

FECT

CID

ER.

[email protected]

5 9

A S L . M . M O N T G O M E R Y S A I D , “ I ’ M S O G L A D I L I V E I N A W O R L D W H E R E T H E R E A R E O C T O B E R S . ” I T ’ S E S S E N T I A L L Y

T H E O N L Y R E A S O N Y O U N E E D T O G E T O U T A N D G O D O .

/// It is good for our economy, our environment and our bodies to eat

local, in season produce. When we buy from local sources, we support

our communities. When we eat fruits and vegetables that are in season,

we support the natural flow of energy that our body needs during that

time of year. Here is a list that you can find at farmers markets, grocery

stores and local farms this fall:

APPLES | ARTICHOKES | ARUGULA | BEETS | BELGIAN ENDIVE

BROCCOLI | BRUSSEL SPROUTS | CABBAGE | CARROTS | CAULIFLOWER

CELERY | CHARD | CHICORIES | CHILES | CRANBERRIES

EDAMAME | EGGPLANT | ESCAROLE

FENNEL | FIGS

GARLIC | GRAPES | GREEN BEANS | GREEN ONIONS\SCALLIONS

HERBS | HORSERADISH

JERUSALEM ARTICHOKES\SUNCHOKES

KALE | KOHLRABI

LEEKS | PUMPKIN

ZUCCHINI.

| S A R A H E L I Z A B E T H C O L B U R N

LOCAL, IN SEASON PRODUCE

Downtown Anaheim – Thursdays. Noon – 7 pm

in the Center Street Promenade of Downtown

Anaheim. Local California certified farmers,

gourmet foods, crafts and music.

Anaheim - Kaiser Permanente – Fridays. 10 am –

2 pm on Lakeview and Riverdale. Local fruits and

vegetables affiliated with the California Federation

of Certified Farmers’ Markets.

Anaheim - The Farmers’ Park Market – Sundays.

10 am – 2 pm next to Anaheim Packing House. .

Brea – Tuesdays. 4 pm – 8 pm on Brea Blvd and

Birch Street. Focused on connecting local farmers

with the public, affiliated with the California

Federation of Certified Farmers’ Markets.

Buena Park – Saturdays. 9 am – 2 pm on the

corner of La Palma and Stanton Sears in the

parking lot. Focus on fresh fruits and veggies,

free-range eggs, raw honey, and ready-to-eat

foods. Affiliated with the California Federation of

Certified Farmers’ Markets.

Corona Del Mar – Saturdays. 9 am – 1 pm on

Margarite and Pacific Coast Highway. Affiliated

with the California Federation of Certified Farmer’s

Markets.

Costa Mesa – Thursdays. 9 am - 1 pm at the

Orange County Fairgrounds on 88 Fair Drive. Every

farmer selling at this market is inspected by the

Orange County Agriculture Commissioner to make

sure they actually grow what’s being sold.

Affiliated with the Orange County Farm Bureau

Sponsored Certified Farmer’s Markets.

Costa Mesa – Saturdays. 9 am – 2 pm at the

SoCo Collection on 3315 Hyland Ave. Run by the

Sprouts of Promise Foundation, the market

features fresh fruits, vegetables, meats, nuts, eggs,

and raw honey. All goods are from California.

Dana Point – Saturdays. 9 am – 1 pm. Located on

Pacific Coast Highway and Golden Lantern.

Affiliated with the California Federation of Certified

Farmers’ Markets, find fresh fruits, veggies, nuts,

seeds, crafts, and a few ready-to-eat foods.

Fullerton – Wednesdays. 8 am - 1:30 pm. Located

in Independence Park at 801 W. Valencia Drive.

Operated by the Fullerton Certified Farmers’

Market Board, it supplies fresh fruits, vegetables,

eggs, honey, meats, flowers, and artisan breads to

the community.

Fullerton Market in the Downtown Plaza –

Thursdays. 4 pm - 8:30 pm (April through October)

at Wilshire and Pomona. This market showcases

fresh-baked breads, flowers, produce, a wide

variety of vendors, arts, crafts, music and more.

Huntington Beach Certified Farmers’ Market –

Tuesdays. 5 pm – 9 pm on Main Street for Surf City

Nights. Orange County’s largest weekly street fair

and certified market, it boasts vendors, fresh

produce, flowers, entertainment, furniture and

ready-to-eat food.

Huntington Beach Market in Pier Plaza –

Fridays. 1 pm - 5 pm at Main Street and Pacific

Coast Highway. Affiliated with the Orange County

Farm Bureau of Sponsored Certified Farmers’

Markets, it offers fresh produce, nuts, and other

farm wares produced by the farmers selling them.

Irvine Market in the Irvine Center - Saturdays. 8

am - Noon on the corner of Bridge and Campus

streets, across from UCI. Affiliated with the Orange

County Farm Bureau of Sponsored Certified

Farmers’ Markets, these farmers are screened to

make sure they actually grow/produce the goods

they sell.

Irvine – Sundays. 10 am – 2 pm in The Great Park

on Marine Way off Sand Canyon. Features fresh

and locally grown produce, artisan crafts,

entertainment, and gourmet food.

Laguna Beach – Saturdays. 8 am - Noon.

Located in the Lumberyard Parking Lot next to City

Hall, this market is affiliated with the Orange


Farmers’ Markets. Provides fresh produce, nuts,

meats, and eggs to the public from California

farmers.

Laguna Niguel Market – Sundays. 8 am - Noon.

Located in the Plaza De La Paz Shopping Center on

the corner of La Paz and Pacific Park. Features

farm fresh produce, eggs, honey, and is affiliated

with the Orange County Farm Bureau of Sponsored


Newport Beach – Sundays. 9 am – 2 pm at the

Lido Marina Village. It was established in 2010 and

is a certified farmers’ market featuring fresh

produce and other farm goods as well as a few

ready-to-eat options.

Orange Farmers’ and Artisans’ Market –

Saturdays. 9 am – 1 pm located at 304 N. Cypress

Street on the corner of Cypress and Palm.

Certified market operated by Orange Home Grown,

Inc. Featuring a huge selection of farm fresh

produce, nuts, mushrooms, honey, free-range

eggs, meats, fresh breads, baked goods and more.

Fresh coffee is available, too.

Orange Market in Irvine Regional Park –

Tuesdays. 9 am – 1 pm on 1 Irvine Mark Road.

Affiliated with the Orange County Farm Bureau of

Sponsored Certified Farmers’ Markets. Products

are inspected to make sure they’re grown by the

farmers selling them. Features fresh produce, eggs,

and other farm products.

San Clemente – Sundays. 9 am - 1 pm on the 200

block of Avenida Del Mar. Affiliated with the

California Federation of Certified Farmer’s Markets,

providing a place where California farmers can sell

their wares to the general public.

San Juan Capistrano’s Market - Wednesdays. 3

pm – 7 pm. Located on El Camino Real and Yorba

Street. Features produce vendors as well as

flowers, fresh breads, olives, eggs, hummus, and

other fresh goods.

Downtown Santa Ana – Thursdays. 4 pm – 8

pm located on Spurgeon Promenade between 3rd

and 4th Street. Opened in March 2014, this is a

chef-driven, community oriented market focused

on quality produce at low prices.

Tustin – Wednesdays. 9 am – 1 pm located on the

corner of El Camino Real and 3rd Street. Affiliated


Certified Farmers’ Markets, it strives to include only

products actually grown on the farms selling the

goods.

Yorba Linda Market – Saturdays. 9 am – 1 pm

located on Main Street and Imperial Highway. As

a certified market, it only has naturally grown

goods and features local food vendors, fresh

produce, eggs, honey, and meats.

ORAN

GE C

OUNT

Y CE

RTIF

IED

FARM

ERS’

MAR

KETS

S U P P O R T L O C A L F A R M E R S

Looking for a few hours of live entertainment, fresh flowers, street vendors and farm-fresh goods? Orange County

Farmers’ Markets offer the perfect combination of local produce, artisan crafts, and gourmet food trucks with a fair-like

atmosphere that everyone in the family will enjoy. Every market is a unique experience and you can find one that is open

on almost any day of the week. All of them offer a wide variety of fresh, organic, local goods at reasonable prices.

☮

♥

Photo: B

illy Yarbrough

/// It is good for our economy, our environment and our bodies to eat

local, in season produce. When we buy from local sources, we support

our communities. When we eat fruits and vegetables that are in season,

we support the natural flow of energy that our body needs during that

time of year. Here is a list that you can find at farmers markets, grocery

stores and local farms this fall:

APPLES | ARTICHOKES | ARUGULA | BEETS | BELGIAN ENDIVE

BROCCOLI | BRUSSEL SPROUTS | CABBAGE | CARROTS | CAULIFLOWER

CELERY | CHARD | CHICORIES | CHILES | CRANBERRIES

EDAMAME | EGGPLANT | ESCAROLE

FENNEL | FIGS

GARLIC | GRAPES | GREEN BEANS | GREEN ONIONS\SCALLIONS

HERBS | HORSERADISH

JERUSALEM ARTICHOKES\SUNCHOKES

KALE | KOHLRABI

LEEKS | PUMPKIN

ZUCCHINI.

| S A R A H E L I Z A B E T H C O L B U R N

LOCAL, IN SEASON PRODUCEDowntown Anaheim – Thursdays. Noon – 7 pm

in the Center Street Promenade of Downtown

Anaheim. Local California certified farmers,

gourmet foods, crafts and music.

Anaheim - Kaiser Permanente – Fridays. 10 am –

2 pm on Lakeview and Riverdale. Local fruits and

vegetables affiliated with the California Federation

of Certified Farmers’ Markets.

Anaheim - The Farmers’ Park Market – Sundays.

10 am – 2 pm next to Anaheim Packing House. .

Brea – Tuesdays. 4 pm – 8 pm on Brea Blvd and

Birch Street. Focused on connecting local farmers

with the public, affiliated with the California

Federation of Certified Farmers’ Markets.

Buena Park – Saturdays. 9 am – 2 pm on the

corner of La Palma and Stanton Sears in the

parking lot. Focus on fresh fruits and veggies,

free-range eggs, raw honey, and ready-to-eat

foods. Affiliated with the California Federation of


Corona Del Mar – Saturdays. 9 am – 1 pm on

Margarite and Pacific Coast Highway. Affiliated

with the California Federation of Certified Farmer’s

Markets.

Costa Mesa – Thursdays. 9 am - 1 pm at the

Orange County Fairgrounds on 88 Fair Drive. Every

farmer selling at this market is inspected by the

Orange County Agriculture Commissioner to make

sure they actually grow what’s being sold.

Affiliated with the Orange County Farm Bureau

Sponsored Certified Farmer’s Markets.

Costa Mesa – Saturdays. 9 am – 2 pm at the

SoCo Collection on 3315 Hyland Ave. Run by the

Sprouts of Promise Foundation, the market

features fresh fruits, vegetables, meats, nuts, eggs,

and raw honey. All goods are from California.

Dana Point – Saturdays. 9 am – 1 pm. Located on

Pacific Coast Highway and Golden Lantern.

Affiliated with the California Federation of Certified

Farmers’ Markets, find fresh fruits, veggies, nuts,

seeds, crafts, and a few ready-to-eat foods.

Fullerton – Wednesdays. 8 am - 1:30 pm. Located

in Independence Park at 801 W. Valencia Drive.

Operated by the Fullerton Certified Farmers’

Market Board, it supplies fresh fruits, vegetables,

eggs, honey, meats, flowers, and artisan breads to

the community.

Fullerton Market in the Downtown Plaza –

Thursdays. 4 pm - 8:30 pm (April through October)

at Wilshire and Pomona. This market showcases

fresh-baked breads, flowers, produce, a wide

variety of vendors, arts, crafts, music and more.

Huntington Beach Certified Farmers’ Market –

Tuesdays. 5 pm – 9 pm on Main Street for Surf City

Nights. Orange County’s largest weekly street fair

and certified market, it boasts vendors, fresh

produce, flowers, entertainment, furniture and

ready-to-eat food.

Huntington Beach Market in Pier Plaza –

Fridays. 1 pm - 5 pm at Main Street and Pacific

Coast Highway. Affiliated with the Orange County

Farm Bureau of Sponsored Certified Farmers’

Markets, it offers fresh produce, nuts, and other

farm wares produced by the farmers selling them.

Irvine Market in the Irvine Center - Saturdays. 8

am - Noon on the corner of Bridge and Campus

streets, across from UCI. Affiliated with the Orange


Farmers’ Markets, these farmers are screened to

make sure they actually grow/produce the goods

they sell.

Irvine – Sundays. 10 am – 2 pm in The Great Park

on Marine Way off Sand Canyon. Features fresh

and locally grown produce, artisan crafts,

entertainment, and gourmet food.

Laguna Beach – Saturdays. 8 am - Noon.

Located in the Lumberyard Parking Lot next to City

Hall, this market is affiliated with the Orange


Farmers’ Markets. Provides fresh produce, nuts,

meats, and eggs to the public from California

farmers.

Laguna Niguel Market – Sundays. 8 am - Noon.

Located in the Plaza De La Paz Shopping Center on

the corner of La Paz and Pacific Park. Features

farm fresh produce, eggs, honey, and is affiliated



Newport Beach – Sundays. 9 am – 2 pm at the

Lido Marina Village. It was established in 2010 and

is a certified farmers’ market featuring fresh

produce and other farm goods as well as a few

ready-to-eat options.

Orange Farmers’ and Artisans’ Market –

Saturdays. 9 am – 1 pm located at 304 N. Cypress

Street on the corner of Cypress and Palm.

Certified market operated by Orange Home Grown,

Inc. Featuring a huge selection of farm fresh

produce, nuts, mushrooms, honey, free-range

eggs, meats, fresh breads, baked goods and more.

Fresh coffee is available, too.

Orange Market in Irvine Regional Park –

Tuesdays. 9 am – 1 pm on 1 Irvine Mark Road.

Affiliated with the Orange County Farm Bureau of

Sponsored Certified Farmers’ Markets. Products

are inspected to make sure they’re grown by the

farmers selling them. Features fresh produce, eggs,

and other farm products.

San Clemente – Sundays. 9 am - 1 pm on the 200

block of Avenida Del Mar. Affiliated with the

California Federation of Certified Farmer’s Markets,

providing a place where California farmers can sell

their wares to the general public.

San Juan Capistrano’s Market - Wednesdays. 3

pm – 7 pm. Located on El Camino Real and Yorba

Street. Features produce vendors as well as

flowers, fresh breads, olives, eggs, hummus, and

other fresh goods.

Downtown Santa Ana – Thursdays. 4 pm – 8

pm located on Spurgeon Promenade between 3rd

and 4th Street. Opened in March 2014, this is a

chef-driven, community oriented market focused

on quality produce at low prices.

Tustin – Wednesdays. 9 am – 1 pm located on the

corner of El Camino Real and 3rd Street. Affiliated


Certified Farmers’ Markets, it strives to include only

products actually grown on the farms selling the

goods.

Yorba Linda Market – Saturdays. 9 am – 1 pm

located on Main Street and Imperial Highway. As

a certified market, it only has naturally grown

goods and features local food vendors, fresh

produce, eggs, honey, and meats.

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Looking for a few hours of live entertainment, fresh flowers, street vendors and farm-fresh goods? Orange County

Farmers’ Markets offer the perfect combination of local produce, artisan crafts, and gourmet food trucks with a fair-like

atmosphere that everyone in the family will enjoy. Every market is a unique experience and you can find one that is open

on almost any day of the week. All of them offer a wide variety of fresh, organic, local goods at reasonable prices.

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We believe that by consuming organic fruits, vegetables,

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Building the community and resources to support accessto healthy, local food options for OC’s most nutritionally vulnerable residents by:

Creating Food Access Today

Building Long Term Solutions

Transforming the Food System

Find out how you can participate! l www.ocfoodaccess.org

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Handmade: A Maker's Market @Join us Saturday, November 8th, 10am-4pm to discover a unique outdoor gardenmarket, full of functional and well designed goods, handmade by local artisans.

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Treat yourself as well as we treat

our bees.

www.masseyhoney.com | Available at fine retailers throughout Orange County

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N O U R I S H I N G Y O U ! is designed to improve your relationshipwith food and increase overall health and well-being.

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Visit vervexo.com for more informationor call Karen O’Connell , M.S. 949.683.5683

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Empowering you to open to the possibilities of your life.Dana Patterson 949.767.7652 / [email protected]

spiritualhomework.com

MaKING a dIffeReNCe fOR CHIldReN IN NeedwItH OUR OwN twO HaNdS.

Providing sustainable solutions to projects in Africa benefiting children in need.

withmyown2hands.org

Transforms physical, emotional &mental energy patternswith intuitive messages and guidance.universalcorewellnesscenter .com

KuNg Fu tONiCSuper Immune Booster/Flavor Enhancer for boring food...kungfutonic.com

S l o w . Fa s t . F o o d .305 e. 4th Street, Suite 105, Santa ana 714.558.2653

Cuisine: Earth-to-table • Monday - Saturday 11:30am - 8:30pm

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fo r a d i n q u i r i e s , p l e a s e s e n d e m a i l s t o a d s @ n a t u ra l o c . c o m .

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natural oc fall 2014

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