June 23, 2019 // Archive

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23 Jun

This Napa Cabbage Salad is perfect for a picnic potluck! It’s made with Napa cabbage, radishes, snow peas, toasted almonds, and a creamy sesame mayo dressing. A real crowd pleaser!

Photography Credit:
Elise Bauer

Perfect Picnic Salad

Are you looking for the perfect picnic salad to bring to a potluck?

Look no more, this is it. This napa cabbage picnic salad has been a favorite of my friends and neighbors for years. It’s one of the most requested potluck salads I’ve ever made.

My neighbor Pat first introduced it to me, followed by my friend Chigiy. The original recipe comes from Sunset magazine (July 2004) and serves a crowd.

We’ve scaled the recipe back for a regular family and friends meal, but you can easily scale it up for a large picnic.

Napa Cabbage Salad with slivered almonds in bowl Napa Cabbage Salad with slivered almonds in bowl

Napa Cabbage Salad with slivered almonds in bowl Napa Cabbage Salad with slivered almonds in bowl

More Resilient than Lettuce

Napa cabbage (a kind of Chinese cabbage), while not as sturdy as regular cabbage, is much more resilient than lettuce, so it lends itself well to picnic salads that have to sit around for a while.

This salad has Napa cabbage, radishes, snow peas, toasted slivered almonds, and a sweet sesame ginger mayo dressing.

Much of it can be made ahead, and then assembled when you are ready to serve.

Asian-Inspired Salad Dressing

The mayo-based salad dressing has Asian-inspired seasonings whisked in, like rice vinegar, soy sauce, sesame oil, and ginger. The result is a light dressing that flavors every bite of this crunchy salad.

Make it a Meal

This recipe is meant to be a side salad for a backyard potluck, but it can also work for a stand-alone lunch. Add some grilled chicken or salmon to make it a full meal.

More Picnic Side Salads to Try!

Updated June 23, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Napa Cabbage Picnic Salad Recipe

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The dressing recipe makes a little more than you will likely need. So, use about 1/2 of it to start, and add more to taste when you dress the salad.

This salad recipes scales easily for a potluck or picnic.

Recipe adapted from one in Sunset Magazine, July 2004

Ingredients

Dressing ingredients:

Method

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23 Jun

Export grants help South Australian wines go global

Wine companies have taken advantage of the latest round of South Australian export grants to solidify their sales across the globe.

More than a dozen South Australian wine companies were among the businesses to use the South Australian Export Accelerator (SAEA) program to help them market and sell their products overseas.

Through the program, businesses shared in more than $544,000, which allowed recipients to participate in international trade shows and business missions, produce marketing collateral, conduct market research, ecommerce development and undertake export training and consultation.

The 27 recipients covered a broad range of industries, including manufacturing, IT and life sciences, but it was South Australia’s wine industry that won the majority of funding.

Among the wine companies to receive a grant were Bull and Bull, Alliance Wine Australia, Elderton Wines, Penley Estate, Massena and Portia Valley Wines.

Bull and Bull owner Rob Turnbull said the funding allowed the company to cement their relationship with partners in China.

“Australia is our largest total sales market but certainly China as an export market is our number one for value and volume,” he said.

“The Chinese market is so mature now. It used to be that you find a distributor and they buy truckloads of your stuff and you’re happy. Now you really have to be very clever in which segments you pick and how you go to market with those segments.”

Turnbull founded Bull and Bull almost three years ago with a mind to exporting wines from regions such as the Barossa Valley, McLaren Vale, Adelaide Hills, and Coonawarra.

He said differentiating Bull and Bull as a legitimate player in the Chinese market had been his greatest hurdle.

But Turnbull was tackling this challenge by trying to develop a long-term customer base in China through meetings and clever marketing.

“We’re not looking at high volume, we’re looking at high value across China. We’re not looking for one distributor. It really is a mishmash of different customers and different channels.”

While Bull and Bull were looking to further establish themselves in Asia, Penley Estate finance and distribution manager Kathryn Shaw said the McLaren Vale-based business had used the opportunity to continue expanding their overseas distribution.

Penley Estate exports wines to 17 countries and would like to add Japan and India to the list.

“We’re strategically trying to shift our strategy from 60 per cent domestic and 40% export to 60 export and 40% domestic,” Shaw said.

In a bid to increase overseas sales, in 2016 Penley Estate appointed new winemaker Kate Goodman. The business also rebranded.

Subsequently, Goodman was named Winemaker of the Year at the Australian Women in Wine Awards and Penley Estate doubled its wine sales.

Applications for the next round of SAEA open on July 1.

Picture courtesy of Barossa Grape & Wine Association

Credit: Source link

23 Jun

Impulsive

Melt Cosmetics Impulsive 18-Pan Pressed Pigment Palette ($65.00 for 0.714 oz.) is a new palette that features 18 shades across mattes and shimmers housed in a palette that opens up like a book with each trio of eyeshadows in tiers. The palette had a lot of weight to it–more than anticipated but also much more than most palettes on the market–and the tiered nature of the trios made the palette thicker, too, so it ended up being bulky.

There are seven mattes and the rest are shimmers (and more metallic/sparkly ones at that), so it may not work for everyone’s preferences. I did find that the majority of the mattes were rather warm-toned, so I didn’t feel like I had all the shades I “wanted” to pair with some of those cooler-toned shimmers on the right side of the palette. The quality of most shades was good; pigmented, blendable, and long-wearing, but there were a few where fallout was more of a concern, needed to be applied with a wet brush, or mattes that took a bit of extra effort to blend out.

Sephora doesn’t list the palette as limited edition, but when I tried to find out whether it was permanent or limited edition through Melt’s Instagram, I wasn’t seeing language in either direction, so if you’ve seen something said specifically otherwise, please let me know! I saw some people ask but didn’t see any replies by the brand. It has the look of what you’d think is more likely to be limited edition, and their larger palettes with this pan shape have been limited edition in the past.

Melt Cosmetics 2012 Eyeshadow
Melt Cosmetics 2012 Eyeshadow
Melt Cosmetics 2012 Eyeshadow
Melt Cosmetics 2012 Eyeshadow
Melt Cosmetics 2012 Eyeshadow
Melt Cosmetics 2012 Eyeshadow

2012

2012 is a bright, rich marigold with a matte finish–it felt like a true mix of yellow and orange that was closer to orange (because of depth) but was very, very warm-toned relative to more red-toned oranges (which are most of them). The consistency was soft, velvety, and denser–a bit “thicker” of a matte–and very pigmented but a little powdery. It worked better of drier textures, e.g. tacky primers could result in the product adhering too strongly in some places or darkening slightly, which I find to be true of denser/thicker mattes in general. It wore well for eight and a half hours on me before fading noticeably.

Rule Breaker

Rule Breaker is a rich copper with warm, red undertones and a matte finish. It had opaque color coverage that applied evenly and smoothly to bare skin. The consistency was soft, a little powdery in the pan, but it remained blendable and easy to use on my eye. It lasted nicely for eight and a half hours before showing signs of fading.

Go Getter

Go Getter is a bright, coral-red with warm undertones and flecks of pink and gold micro-sparkle. The texture was slightly firmer, stiffer in the pan, so it took a heavier hand to pick up product evenly with my brush. It had opaque pigmentation when pressed and patted onto my skin. It stayed on nicely for eight and a half hours but did not leave a stain behind, despite being the one shade listed as “not approved by the FDA and Melt Cosmetics for use on the eyes.”

Dream Big

Dream Big is a deep, coppery-red with warm undertones and a matte finish. The eyeshadow had opaque pigmentation with a soft, lightly powdery consistency that was denser and more substantial, so a little went a long way. It applied evenly to bare skin but took a little extra effort to diffuse the edges (almost “too” pigmented in that way). It wore well for eight and a half hours on me before I noticed any fading.

CEO

CEO is a medium-dark bronze with warm undertones and a lightly sparkling, metallic finish. It was intensely pigmented with a smooth, lightly creamy consistency that was dense and thick without being too far in either direction. This shade lasted well for eight and a half hours on me before creasing faintly.

Boss Lady

Boss Lady is a deep burgundy with warm, red undertones and a matte finish. The texture was slightly drier to the touch with a bit of powderiness in the pan, but it adhered evenly to bare skin and had opaque pigmentation. It could have been more blendable along the edges, as it took extra effort to diffuse it upward and outward. It stayed on well for eight and a half hours before fading visibly.

Game Changer

Game Changer is a bright pop of chartreuse green with warm, yellow undertones and a matte finish. The texture was soft, velvety, and blendable without being too powdery nor too firmly pressed in the pan. It had semi-opaque, buildable pigmentation that wore nicely for eight hours on me.

Profesh

Profesh is a medium green with muted, warm undertones and a matte finish. The eyeshadow had rich color payoff in a single pass, which applied well to bare skin without sheering out too readily, but it did have a tendency to stick more strongly to my skin, which made it harder to diffuse out the edge for a seamless blend. It lasted well for eight and a half hours before fading visibly on me.

Bold

Bold is a medium brown with subtle, warm undertones and a matte finish. It was richly pigmented with a smooth, velvety consistency that was substantial and maintained its intensity on bare skin with ease. There was slight powderiness in the pan, but I didn’t find fallout was a problem. It stayed on nicely for eight and a half hours on me before fading noticeably.

Makeup Junkie

Makeup Junkie is a muted, medium plum with warm undertones and a metallic finish. The texture was soft to the touch, but it was drier and looser, which resulted in some fallout during application. It had good pigmentation but was best applied with a flat, synthetic brush or fingertip. It wore well for eight hours on me before I noticed any fading.

Warehouse Party

Warehouse Party is a muted, medium copper with warm, reddish undertones and flecks of gold sparkle over a metallic finish. The eyeshadow had rich color payoff that applied well to bare skin, though there was slight fallout if I wasn’t careful to tap off the excess. The texture was soft, more loosely pressed, but it was blendable and went on smoothly. It lasted well for eight and a half hours on me before fading noticeably.

Poppin’ Bottles

Poppin’ Bottles is a light-medium gold with strong, warm orange undertones and green-to-gold shifting shimmer. It had nearly opaque color coverage in a single layer, which adhered well to bare skin. The texture was smooth, soft, and blendable without being too firmly nor too softly pressed in the pan. It stayed on well for eight hours on me before showing signs of fading.

Shots

Shots is a light lavender with subtle, warm undertones and a frosted finish. It had semi-opaque, buildable color payoff that applied evenly to bare skin but sheered out a touch when I tried to blend and spread it out. The consistency was soft, lightly powdery, but it felt finely-milled to the touch. It wore well for eight hours on me before I noticed slight fading.

Tipsy

Tipsy is a rich, inky blue with cool undertones and a metallic finish. It had rich color coverage that applied well to bare skin with a smooth, even lay down of color. The texture was creamy, dense, and thicker, but it wasn’t to the point where it became stiff, so I had no trouble picking it up with a brush and getting it to adhere to my lid. It lasted nicely for eight and a half hours before creasing slightly.

Cross Faded

Cross Faded is a bright, purplish-blue with strong, cool undertones and a metallic sheen. The texture was creamy, dense, and a bit emollient, which seemed to work better with fingertips or a flat, synthetic brush over fluffier brushes due to the creamier consistency. It had rich pigmentation that stayed on nicely eight and a half hours on me before creasing a bit.

No Regrets

No Regrets is a light-medium, golden pewter with cooler, greenish tones and a glittery finish. The consistency felt glittery–not quite smooth, more textured–and had light fallout during application as a result. I’d recommend using this with a wet brush or a fingertip to maximize coverage and evenness in application while minimizing fallout. It wore well for eight hours with light fallout over time.

Morning After

Morning After is a deep plum with warm undertones and a metallic finish. It had rich color payoff that adhered evenly to bare skin and blended out easily along the edges. The texture was smooth, lightly creamy, and dense without being too thick or too firmly pressed in the pan. It lasted well for eight and a half hours on me before it showed signs of fading.

Drunk Text

Drunk Text is a medium-dark taupe with subtle, warm undertones and a metallic finish. The pigmentation was opaque in a single layer, while the texture was soft, smooth, and lightly creamy without being too firmly pressed in the pan. It applied well to bare skin and blended out with ease. It stayed on well for eight and a half hours on me before fading slightly.

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23 Jun

HUNTINGTON — Statistics show veterans who have returned home from war have a notably higher risk of suffering from mental health issues than average citizens — including, according to the National Alliance on Mental Illness, the reality that 1 in 4 veterans show signs of such conditions.

NAMI estimates that veterans are 15 times more likely than average civilians to suffer from post-traumatic stress disorder and five times more likely to suffer from depression.

Not included in these statistics, however, are the evident troubles associated with ensuring veterans not only have adequate access to effective mental health care, but also that they are willing and encouraged to seek such assistance when necessary.

Each year, the Hershel “Woody” Williams VA Medical Center hosts a mental health summit to spread awareness about treatment options for veterans with mental health issues, but this year, Thursday’s summit was combined with a first responders training also hosted by the center.

The idea behind combining the events is to work with community care providers to brainstorm ideas regarding the improvement of veterans’ health care, said Chuck Weinberg, local recovery coordinator for the Huntington VA.

“Our priority has always been suicide prevention, and we know any rate of suicide is too high,” Weinberg said, “so we’re trying to help people get engaged and get access to mental health care.”

At the training and summit were several veterans, community members, police officers, emergency medical technicians and locals of other related professions, he said.

“We partnered with suicide prevention coordinators for four first responder trainings this year,” Weinberg said. “We want to help give people the training, experience and skills to be the boots on the ground to help veterans who may be suicidal.”

The best way to learn about how to help veterans and improve their services, Weinberg said, is through listening to their personal testimonials and experiences.

“When we hear their stories, it helps us know what’s working and what we need to improve on,” he said.

Deanna Stump, suicide prevention coordinator with the Huntington VA, said the focus of Thursday’s training and summit was to collaborate with first responders to help veterans suffering with adjustment and/or mental health issues.

“We want to encourage any veteran who’s having mental health issues or adjustment issues to seek help at the VA Medical Center or call our veterans crisis line,” Stump said.

Nancy Elkins, associate professor at Marshall University’s school of nursing, who participated in the mental health roundtable, said the summit is essential for helping veterans understand their available options for mental health care.

There is a stigma surrounding mental health and seeking treatment in general, Elkins said — especially among veterans — so it is important for care providers to work together to help remove that stigma.

“When veterans return to civilian life, it is often hard for them to cope with that alone, sometimes because they don’t want to affect their families,” Elkins said. “Some veterans can be afraid to seek help or treatment because of the stigma and because they don’t want to be labeled. But it’s getting better.”

Those in crisis or concerned for someone potentially in crisis can contact the National Suicide Prevention Lifeline at 800-273-8255 and press “1” to reach the free, confidential Veterans Crisis Line, which is available to any and all callers.


Credit: Source link

23 Jun

은인혁 번역 (Translated by Inhyuk Eun)

[Korean translation of The Starting Strength Seminar: An Overseas Student’s View]

춥고 어두운데다 가랑비까지 내리는 오전 6시 30분, 저는 영국 히드로 공항에서 미국 달라스행 비행기를 기다리고 있었습니다. 영국 런던에서 미국 텍사스주 달라스까지, 약 8,000km 에 해당하는 거리입니다.

“내가 도대체 지금 뭘하려는 거지?” 제 자신에게 물었습니다. 인터넷에서 유명한 사람에게 스쿼트할 때 무릎을 벌리라는 말을 들으려고 8,000km를 이동하고, 많은 돈을 쓰다니. 

바벨 훈련 코칭을 위해 떠나는 길이 너무나도 멀게 느껴진 순간이었습니다.

그러다 저는 인터넷에서 찾은 “파워 리프팅” 패키지 프로그램을 떠올렸습니다. 그 패키지는 메디신 볼을 벽에 던지고 받는 것을 어떻게 가르칠 수 있는 지도 알려준다고 광고했습니다. 메디신 볼을 던지고 받는 것을 배우는 것은 스타팅 스트렝스에서 말하는 “헛짓거리”에 해당한다고 느꼈고, 그 순간 스타팅 스트렝스 세미나에 참석하기 위해 8,000km를 여행하는 것이 그리 지나친 것은 아니라는 생각이 들었습니다.

저는 시차 적응과 세미나를 보다 완벽히 즐기기 위해 며칠 여유를 두고 위치타 폴스에 도착해서 관광을 즐길 계획이었습니다. 하지만 즐길거리가 별로 없다는 것을 곧 깨닫게 됩니다. 위치타 폴스를 무시하는 것이 아닙니다. 제가  영국 바즐던 지방에서 살고 있다는 것을 생각해주시기 바랍니다. 바즐던은 위치타 폴스와 같은 크기이지만, 훨씬 재미가 없는 동네입니다.

세미나 날짜가 가까워질수록 저는 굉장히 들떴습니다. 너무 들뜬 나머지, 체육관에 2시간이나 미리 도착해서, 가방을 풀고, 무릎 보호대까지 착용하고 있었으니까요. 체육관 매니저인 카르멘이 저를 불쌍히 여기고는 커피를 내줄 정도였습니다.

세미나 첫날인 금요일은 4시간 동안 이루어지는 이론 수업입니다. 세미나에는 다양한 부류의 사람들이 참석했습니다. 나이 어린 사람들과 많은 사람들, 남성과 여성, 초보자부터 스타팅 스트렝스 코치를 준비하는 것처럼 보이는 리프터들도 있었습니다. 세미나에서 언급된 몇 가지 질문들을 들었을 때, 저는 적잖히 놀랐습니다. 코치들이 참가자가 파란 책(스타팅 스트렝스: 바벨훈련)을 잃지 않은 것으로 여기는 것이 느껴졌기 때문입니다(참가자들이 책을 읽기는 했지만 이해하지는 못했다고 여겼을 수도 있을 것 같습니다). 저는 모든 참가자들이 최소한 그 책을 읽어보기는 했을거라 생각했지만, 참가자들과 이야기를 나누면서 그들 중 몇몇은 그렇지 않다는 것을 알게 되어 놀랐습니다. 첫날 수업은 저녁 9시에 마쳤고, 다음날 수업은 오전 8시부터 시작이었습니다.

토요일이야말로 우리 모두가 기다리던 수업이었습니다. 플랫폼(실기 수업) 말입니다. 토요일 수업은 스쿼트, 데드리프트, 벤치프레스로 구성되어 있습니다.

저는 금요일, 이론 수업을 통해 코치란 그가 원하는 대로 훈련자를 움직이게 만드는 사람을 뜻한다고 배웠습니다. 그리고 저는 누가 스타팅 스트렝스 코치가 될 수 있을지 빠르게 파악할 수 있었습니다. 세미나 참가자 중에는 명확하고, 빠르게 그들이 원하는대로 훈련자와 소통할 수 있는 사람들이 있었기 때문입니다. 세미나가 진행되는 동안, 저는 또다른 코치의 자질을 알아챌 수 있었습니다. 바로 코치의 눈입니다. 이들은 훈련자가 수행하는 스쿼트나 프레스에서 무엇이 잘못되고, 무엇을 고쳐야 하는 지 정말 빠른 순간 알아채며, 무엇부터 고쳐야 하는지도 정확히 알고 있었습니다. 그들이 무엇을 중점적으로 생각하는 지, 그들이 훈련자에게 말하는 것을 통해 알 수 있었고, 모든 것은 찰나에 이루어졌습니다.

13시간의 훈련, 코칭하는 것(미국 스타팅 스트렝스 세미나에서는 모든 훈련자가 다른 훈련자를 코칭할 수 있는 시간을 가집니다), 코칭받기가 끝나고나자 저는 너무 기진맥진해서 빨리 호텔로 돌아가고 싶은 생각뿐이었습니다. 제 머릿속에는 바벨 운동에 관한 많은 정보와 코칭 큐로 가득차있었고, 내일은 더 많은 것을 배우리라는 것을 알고 있었습니다.

라이오넬 리치가 “Easy like sunday morning” 이라는 노래를 쓴 것을 보면, 그가 일요일 아침에 스타팅 스트렝스 세미나에서 파워 클린을 배운 적이 없다는 것이 확실해집니다. 라이오넬 리치가 최근 어떻게 지내고 있는지는 알 수 없지만, 그가 최근 몇년간 “바벨 훈련”을 해오며, 가능한 2kg 씩 증량해왔다고 생각하고 싶습니다. 그런 뒤에야 그는 일요일 아침이 더이상 “Easy” 하지 않다는 것을 깨달을 것입니다.

저는 제 홈짐에서 단 한번도 성공적인 클린을 해본 적이 없었기 때문에 일요일에 있는 파워 클린 수업이 걱정됐습니다. 수년간 운동에도 불구하고 자신이 없었지만, 2명의 성실하고 인내심있는 스타팅 스트렝스 코치들의 설득 덕분에, 저는 파워 클린을 시도하기로 했습니다.

처음에는  5번의 시도 중 1번꼴로 그나마 괜찮은 움직임을 보일 수 있었습니다. 파워 클린 수업 후반에는 3번 중 1번꼴로 할 수 있을만큼 좋아졌습니다. 마크 리피토 코치가 전체 참가자들의 자세를 검토하는 “전체 검토 시간”에서 저는 첫번째 훈련자였습니다. 저는 엄청나게 긴장했어야 했지만, 긴장 하지 않았습니다. 보통 이런 상황에서 저는 “최악의 상황 이래 봤자 별거 없어,  불 붙인 휘발유 병보다 더하겠어? ” 라는 생각을 했습니다(저는 은퇴한 런던 경찰입니다).

첫 파워 클린과 그 다음 파워 클린은 팔꿈치가 굽었습니다. 저 스스로도 느낄 정도였습니다. 각 횟수마다 리피토 코치는  “아니야!” 라고 소리쳤고, 그 소리는 고요한 체육관에서 크게 울려 퍼졌습니다. 저는 좌절했지만 다른 사람들을 신경쓰지않고, 코치가 제게 말했던 것만 되내였습니다. 제 마지막 시도에서 바벨은 제대로 움지였고, 리피토 코치는 “그렇지” 라는 말과 함께 다른 참가자로 주의를 돌렸습니다. 저와 같은 그룹에 속해 있던 사람들이 제가 잘했다고 말해줬을 때, 저는 꽤 감동했습니다.

다음은 프레스였고 질문, 답변 시간으로 이어졌습니다. 질문, 답변 시간은 토론으로 이어졌고, 다양한 경험과  공통의 관심을 가진 많은 사람들과 함께 있다는 것은 굉장한 경험이었습니다. 그리고 세미나는 끝났습니다. 시간이 너무 빠르게 흘러가는 것처럼 느껴졌습니다.

굉장히 늦은 일요일 저녁시간이었지만, 그곳에서 사귄 친구들과 스테이크를 먹으러 갈 시간은 있었습니다. 그곳에 있던 여종업원이 제 영국식 영어를 듣더니, 자신의 친구를 데리고 와서는 자리가 날 때까지 제가 말하는 것을 들어보게 했습니다.

다음 날, 달라스로 가기 전 시간이 남아서 저는 총포상에 들어가 상점 주인과 총에 관해 잡담을 나눈 후, 기분좋게 공항으로 향했습니다. 그는 제 집에서 차로 한시간 거리에 있는 밀덴홀에서 4년 동안 공군으로 근무한 적이 있는 사람이었습니다.

집으로 오는 비행기에서, 저는 가방에서 쭈글쭈글한 종이를 꺼내 세미나에 참가하기전에 완수하고자 했던 목표를 완수했는지 확인해보았습니다.

1. 코칭하는 법을 배울 수 있는가

: 스스로 운동 동작을 평가하는 것은 놀라울 정도로 향상되었고, 제가 계속 노력한다면 더욱 좋아질 수 있을 것이라 느꼈습니다.

2. 주요 운동 동작의 자세를 향상시킬 수 있는가

: 제 자세는 확실히 좋아졌다고 말할 수 있으며, 다른 참가자들처럼 각 운동에 대한 코치들의 피드백을 쓴 종이를 받아올 수 있었습니다. 저는 그것을 따로 적어 제 훈련 일지에 붙여두고, 훈련때마다 그것을 읽어봅니다.

3. 파워클린을 배울 수 있는가

굉장히 어려운 과정이었지만, 제가 해냈음에 기쁩니다. 비록 제 나이가 58세라 리피토 코치가 파워 클린을 반드시 할 필요는 없다고 말했지만 말입니다. 세미나에 참가한 지 한달이 지났지만, 저는 여전히 파워클린을 하고 있으며 꾸준히 나아지고 있습니다.

4. 스타팅 스트렝스 코치가 되는 것에 대해 배울 수 있는가

정말 가까이에서, 저는 스타팅 스트렝스 코치의 자질을 관찰 할 수 있었습니다. 그리고 저는 영국에는 더 많은 스타팅 스트렝스 코치가 필요하다고 확신합니다

5. 훈련을 위해 동기부여를 받을 수 있는가

영국에 온 뒤로, 저는 정말 많은 양의 오트밀, 계란, 베이컨을 먹고 있습니다. 저는 훈련전 낮잠을 자는 것으로 좋은 컨디션을 확보합니다. 저는 정말 열심히 하고 있습니다. 위치타 폴스에서 훈련하고, 리피토 코치를 만난 것은 정말 훌륭한 경험이었으며, 세미나에 참가한 모든 사람이 그 이후 훈련을 더욱 열심히 하게되리라 확신합니다.

만약 당신이 스타팅 스트렝스 세미나에 참가하는 것을 고려중이라면, 제가 여러분께 드릴 수 있는 조언은 다음과 같습니다.

1. 반드시 참가하세요!  만약 당신이 정말 긴 거리를 이동해야 한다고 하더라도, 그럴 가치가 있습니다. 이것은 정말 특별한 경험이며 가치가 있습니다.

2. 세미나에 참가하기 전, 파란 책을 읽어보세요.  몇 번 더 읽어보고, 궁금한 점을 적어두도록 하세요. 유투브에서 스타팅 스트렝스 비디오를 보고, 특히 아트오브맨리니스에서 나온 영상을 보기 바랍니다. 당신이 기본적인 것들을 이해하고, 당신 훈련에 적용한 뒤에 세미나에 참가한다면 더 많은 것들을 배울 수 있을 것이기 때문입니다.

세미나에 참가한지 한달이 지났습니다. 제게 또 세미나에 참가할 것이냐고 묻는다면 제 대답은 당연히 참가한다 입니다!


English version


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23 Jun

When Aric Schmiling took over as winemaker for Wisconsin’s von Stiehl Winery in 1997, he had a lot to learn. His parents purchased the farm when Schmiling and his brother, Brad, were young, and he’d grown up at the winery. To take on winemaking operations was a big step, but he was ready to make a few changes.

Two years into his new career, Schmiling met with the winery’s longstanding barrel provider, T.W. Boswell. He wanted to experiment with aging his wines in French oak, known for its finer grain and high tannins. The cooper’s suggestion? Use hybrid barrels, made from a blend of two or more species of oak.

Why? Because hybrid barrels offer unique aging benefits—and it’s less expensive.

The influence that wood has on a finished wine or spirit is immense, but to use 100% French oak barrels can be cost prohibitive.

“We thought it would be a good way to experiment with French oak and not have to lay out upwards of $900 for a full French oak barrel,” says Schmiling. “It started out as more of an economic [solution] and seeing how we liked them.”

The hybrid barrel used American oak staves, which are the long, concave pieces of wood that make up the body of the barrel. They were joined by French oak heads, the circular pieces of wood that enclose each end. Schmiling channeled benefits from each type of oak into everything from Cabernet Sauvignon and Zinfandel to Tempranillo and Montepulciano.

“American oak is far softer and gives different components, like vanilla and toffee. French oak gives more spicy and botanical components, and more structure.” —María Barúa, winemaker, Bodegas LAN

“American oak has more lactone than French oak and requires shorter aging,” says Vincent Nadalié, president & VP of Sales for France-based cooperage Nadalié. “A winemaker uses French oak because they’re going to age the wines longer. There are more floral notes from French oak and tannins.”

To combine the two, he says, allows for more detailed spice work.

Though Schmiling has begun to age some of his wines in French oak barrels, about 85% of the barrels currently in use at von Stiehl Winery are American-French hybrids like the ones he began experimenting with 20 years ago.

“I think the elegance of the hybrid barrel allows us to find balance between the oak and the natural flavor of the fruit,” he says. “I really feel like I was getting the good benefit of the French oak in these barrels.”

María Barúa, winemaker for Bodegas LAN / Photo by Juan MarinMaría Barúa, winemaker for Bodegas LAN / Photo by Juan Marin
María Barúa, winemaker for Bodegas LAN / Photo by Juan Marin

Broad but limited appeal

María Barúa had a similar experience soon after she became winemaker for Bodegas LAN in 2002. Its cellars, which house about 20,000 casks, contain roughly 60% hybrids made from American staves and French heads. She says the winery pioneered the use of hybrid barrels in Spain.

“We decided that when we play with the staves from American oak and the heads from French oak, we get good balance and structure,” says Barua. “American oak is far softer and gives different components, like vanilla and toffee. French oak gives more spicy and botanical components, and more structure.”

For Barua, cost savings were secondary to her desire to create a unique product. “We wanted a new style of Rioja Crianza that was more fruity,” she says. “[Our cooper] proposed this.”

Two of the winery’s prominent labels are aged in hybrid barrels. The Crianza spends 14 months in barrel to round out and soften sweeter fruit flavors with vanilla and cinnamon, while the Reserva sits at least 16 months to strengthen its aroma concentration and structure.

Other wineries have had great success using hybrid barrels, like Pescatore Vineyard & Winery with its Barbera, with a trial run on Zinfandel coming soon; Messina Hof Winery’s Private Reserve Double Barrel Tempranillo as well as their Fusion Series; LDV Winery’s 2012 Viognier; and Steele’s Cabernet Sauvignon Red Hills 2016.

Barrels in the cellar at von Stiehl Winery / Photo courtesy von Stiehl WineryBarrels in the cellar at von Stiehl Winery / Photo courtesy von Stiehl Winery
Barrels in the cellar at von Stiehl Winery / Photo courtesy von Stiehl Winery

Room for growth

Though von Stiehl Winery, Bodegas LAN and others have embraced hybrid barrels, it remains a niche market.

Jason Stout, vice president of marketing and business development for Missouri-based Independent Stave Company (ISC), says it’s far more common for winemakers to invest in 100% French or American oak barrels, and later blend wines to incorporate influences from each. ISC has made barrels for distilleries and wineries since 1950s. Since then, the company has acquired several other brands like T.W. Boswell to gain reach and influence worldwide.

“On the wine side, we’ve been selling hybrid barrels since the ’90s,” says Stout. He says that sales of these hybrid barrels have remained fairly static and likely represent less than 5% of the market. “It sort of fit in this niche of different programs, and it has a place in the market.”

The primary incentive for winemakers to use hybrid barrels is still largely economic.

“I think that what hybrid barrels started out as and what they’re becoming are two different things. It was a way to save a little bit of money, and now they’re becoming a much more sophisticated product that is very customized and specific.” —Jason Stout, of marketing and business development, Independent Stave Company

“Last year French oak took a 30% increase [in cost],” says Nadalié, whose cooperage has been in his family for five generations. It launched an outpost in Napa Valley in 1980, the first French cooperage in America. “The price of French oak barrels will increase 4–5% every year now. I see in the future more American oak coming back for this reason. Economically, [hybrid barrels] will be less expensive than the French oak, and more expensive than the American oak.”

Rioja barrel at Bodega LAN / Photo coutesy Bodega LANRioja barrel at Bodega LAN / Photo coutesy Bodega LAN
Rioja barrel at Bodega LAN / Photo coutesy Bodega LAN

What’s next for hybrid barrels?

When it comes to the creation of hybrid barrels with different species of oak, the sky’s the limit.

Nadalié began to sell American-French hybrid barrels in the 1980s, but its offerings, like many other cooperages, have expanded. They now include barrels made with French oak staves and Hungarian oak heads, French oak staves with American oak heads, and a 50/50 blend of American and French oak, among others.

ISC hopes that demand for hybrid barrels grows in a way to allows winemakers and distillers to target specific flavors and create a particular profile.

“I think that what hybrid barrels started out as and what they’re becoming are two different things,” says Stout. “It was a way to save a little bit of money, and now they’re becoming a much more sophisticated product that is very customized and specific. I think that’s great for the industry.”

The company launched a “fusion barrel” program recently through its brand, World Cooperage. It allows clients to build custom barrels with their choice of oak.

“We have some proprietary tech that we use that helps us arrange our staves into barrels, and we can use it to do, for example, 25% American oak staves and 75% French oak staves and European oak heads,” says Stout. He says the company plans to keep certain oak blends proprietary.

“It’s been interesting because not only are you able to build complexity into that barrel because you have different physiology and compounds in the oak itself, but it’s also fitting this niche of bespoke barrels,” he says.

“We reached out [to Radoux cooperage] to bring a full Wisconsin offering. Wisconsin grown, Wisconsin produced, Wisconsin oak through our estate grown wine.” —Aric Schmiling, winemaker, von Stiehl Winery

World Cooperage has conducted chemical analysis of different kinds of oak on wine and spirits alongside taste tests for years. One such study sought to understand how hybrid barrels impact a wine’s acidity, residual sugars, tannins and lactone, among other things.

What they found was surprising.

“Analysis showed that the chemical analysis of the wine was quite different, especially with the hybrid barrels,” says Stout. “The extraction kinetics change. We don’t understand entirely what’s going on there, but we did see something very different in that hybrid barrel than what we saw in the [traditional] barrels.”

Both Bodegas LAN and von Stiehl Winery are exploring the depths of such customization. Barua says that Bodegas LAN has begun to test how Spanish oak influences its wines. Schmiling points to Wisconsin oak as its next frontier.

“Another company we work with is Radoux, and they were offering the Wisconsin oak hybrid,” says Schmiling. He uses Wisconsin hybrids for the winery’s estate-grown reds, like its 2012 Estate Grown Marquette.

“We reached out to them on that to bring a full Wisconsin offering,” he says. “Wisconsin grown, Wisconsin produced, Wisconsin oak through our estate grown wine.”

Barrels at von Stiehl Winery / Photo courtesy von Stiehl WineryBarrels at von Stiehl Winery / Photo courtesy von Stiehl Winery
Barrels at von Stiehl Winery / Photo courtesy von Stiehl Winery

A collaborative spirit

The desire to innovate has also caught on with distillers in recent years. It’s not hard to track down a whiskey, rum or Tequila aged or finished in anything from Sherry and Port to former wine casks. Stout says that hybrid barrels have started to creep into the fray over the past 15 or so years. Even some breweries, like Against the Grain, have gotten in on the action. Its “One Helluva Lass” brew employs a French-American oak hybrid.

Hybridization can also go beyond the combination of oaks in a single barrel, as producers experiment with blends from multiple barrels to find the ideal balance. In 2016, Indian distillery Amrut launched its Spectrum Whisky 005, aged in a combination of five different barrels: new American, Spanish and French oak, as well as ex-PX and ex-Oloroso Sherry barrels. The resulting whisky was such a hit that a second soon followed, Amrut Spectrum Whisky 004. Also in 2016, Jefferson’s Bourbon released a selection of Wood Experiments whiskeys that included one aged in a hybrid wine barrel of French and American oak.

The blending trend also shows up in surprising places, like in Absolut Amber. That vodka gets its amber hue from a mix of American and Swedish oak. Tequila producers have also begun to utilize hybrid barrels.

“Tequilerias have been pretty adventurous,” says Stout. “We’ve been doing trials with [Tequila distillers] with different kinds of oak for a good 15 to 20 years.”

Patrón has embraced hybrid aging with great success. Its extra-añejo offering, Gran Patrón Piedra, launched in 2014. It’s aged for up to four years with new French Limousin oak staves and used American oak heads.

“The American wood imparts the caramel and vanilla notes, while the French oak adds more wood, dry fruits and spice flavoring,” says Antonio Rodriguez, production director at Patrón. He says that it was important for the distillery to choose a blend of oak species that would create a unique offering.

This combination, he says, allows for a Tequila that’s sweet, yet rich and complex and combines an herbaceous agave flavor with light vanilla, and fresh mushroom.


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23 Jun

Image copyright
Dan Somers

Image caption

Men raised their hands to say “having mental health issues is OK”

More than 150 men came together to put their hands in the air to encourage each other to speak up about mental health issues.

Man Up in Ipswich was organised by a business in the town to “reach out to males who may be suffering in silence”.

It was attended by men who have either been personally affected by a mental health condition or seen first-hand the consequences of not talking about one.

Participant Mark Blackburn said it was “about time we stopped holding it in”.

“We need to stop letting society dictate how we should be…and speak out,” Mr Blackburn said.

Image copyright
Adam O’Connor

Image caption

Adam O’Connor said talking about mental health can “save lives”

The event, at Copleston High School, got the men to raise their hands for a photo to say “having mental health issues is OK”.

Organiser Dan Somers said he wanted to set up the event after reading that suicide was the single biggest killer of men under the age of 45.

Patrick Davey, 27, from Ipswich, who has struggled with depression since the age of 17, said it was a “great initiative to get people talking” – but “talking isn’t enough”.

‘It saves lives’

“We need the support services available so if people feel if talking is the first point then I can go get help for whatever condition they are suffering from,” he added.

Adam O’Connor, who lives near Felixstowe, said he went through a number of life stressors, including his father’s death, which led to depression and anxiety.

He said: “I’ve always been quite open about it but my dad, he’d hide it and he kept it all in.

“I’m really quite passionate about it and getting it out there because it saves lives.”

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23 Jun

Fried chicken is one of my favorite foods, hands down. I grew up mostly eating quick, skillet-fried chicken, but we would always have a bottle of hot sauce on the table to turn up the flavor.

Here, classic buttermilk fried chicken gets a spicy twist, infusing it with spice instead of treating it as an afterthought. Chicken parts get marinated in a spicy buttermilk mixture, dredged in seasoned flour with a kick, and then fried in a skillet until crisp and golden brown on the outside, and juicy on the inside.

What are the best cuts of chicken for frying?

For starters, you’ll want to use skin-on, bone-in cuts of chicken. In reality, any type of chicken would work, but the skin is my personal favorite part of fried chicken, and the bone helps keep the meat from drying out.

In terms of which pieces to use, I’m partial to chicken thighs, but any cut of chicken works well. Keep in mind that white meat (chicken breasts) will tend to have a shorter cooking time than dark meat.

Spicy Deep Fried Chicken Recipe drain the chickenSpicy Deep Fried Chicken Recipe drain the chicken

How can you adjust the spiciness?

When it comes to fried chicken, the two main components are the meat itself and the crispy crust. As far as the spice level for the chicken meat, it all comes down to the type of hot sauce used for the marinade.

  • Milder hot sauces, such as Louisiana or Frank’s, will only lend a subtle heat to the meat, whereas a spicier bottle like Tabasco Habañero Pepper Sauce will give the meat a nice kick. The heat from the hot sauce will be tempered by the buttermilk in the marinade, so I recommend a hotter sauce than you might think, if you want a spicy end result.
  • The other way to adjust the spice level is with the amount of cayenne and black pepper in the seasoned flour dredge.

How to Make Spicy Fried ChickenHow to Make Spicy Fried Chicken

How to Make Spicy Fried ChickenHow to Make Spicy Fried Chicken

TIP FOR THE BEST FRIED CHICKEN:

  1. It’s all in the marinade: Any time spent marinating is better than none, even if it’s just 30 minutes, but eight hours is the sweet spot for getting juicy, flavorful chicken from the buttermilk marinade. You can let it marinate up to 24 hours, but any longer, and it will negatively impact the texture of the chicken.
  2. Let the chicken rest after dredging: One of the secrets to expertly fried chicken is letting it rest 20 to 30 minutes after dredging—it helps the coating stick to the meat. It also gives the chicken time to come up to room temperature after marinating in the fridge, which helps it cook more evenly. (Pro Tip: You should let any meat sit for a few minutes after taking it out of the refrigerator to help it cook more evenly.)

Best Spicy fried chickenBest Spicy fried chickenBest Spicy fried chickenBest Spicy fried chicken

What’s the best pan for frying chicken?

When it comes to the type of pan, I like to use cast iron skillets, but stainless steel and anodized aluminum pans also work well. You want a skillet with a thick bottom that can handle the heat.

How much and what kind of oil do you use to fry chicken?

We’re pan frying here, not deep frying. You only need to fill your skillet with about half an inch of any neutral, high-heat oil, such as vegetable, canola, or peanut.

I like to fry chicken at a slightly lower temperature than most—at 325˚F. This gives the chicken enough time to cook all the way through without burning the crust. Without a thermometer, you can tell the oil is the right temperature when a bit of flour dropped in the oil gently sizzles away within a few seconds.

Best Spicy fried chicken fry to 165 degreesBest Spicy fried chicken fry to 165 degrees

Best Spicy fried chicken fry to 165 degreesBest Spicy fried chicken fry to 165 degrees

How to tell when chicken is cooked through?

Aside from cutting open each piece to look, the easiest way to tell when the chicken is cooked is with an instant-read thermometer: the thickest part of the meat should register 165°F.

Afterwards, transfer each piece to a wire rack set over a baking sheet, or a platter layered with paper towels, to drain the excess oil.

What do you serve with fried chicken?

The possibilities are endless! I think extra hot sauce for the true heat seekers is always a must. Some of my other favorites include fluffy buttermilk biscuits, creamy, tangy coleslaw, and macaroni and cheese.

LOVE CHICKEN? LOVE FRIED FOODS? HERE ARE MORE RECIPES TO TRY!

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23 Jun

Eric Cohen of Justice Grace Vineyards in Sonoma County, California, donates portions of his wine proceeds to a variety of social justice causes. A “ping” on his computer last October alerted him that someone was using his trademarked name: Solidarity.

The ensuing legal battle pitted a modern-day David against the Goliaths of the Willamette Valley.

Last fall, King Estate Winery in Eugene and Willamette Valley Vineyards in Turner joined forces to aid Rogue Valley grape growers in southern Oregon whose contracts with California-based Copper Cane winery had been canceled because of alleged wildfire smoke taint. The plan was to buy the rejected pinot noir and chardonnay grapes and make them into wine in the Willamette Valley. The profits from the wines would go to Rogue Valley Vintners, a nonprofit organization comprising wine producers and growers.

The project was named Oregon Solidarity Wines and a marketing campaign launched. That is when Cohen was alerted by an app he uses to track the use of the word “solidarity” in conjunction with wine. “They said nothing to me before that, so I reached out to them,” Cohen said by email.

“This was a huge mistake on our part,” said Willamette Valley Vineyards’ winery director, Christine Clair.

Clair said it was hectic trying to collect fruit from southern Oregon in the middle of Willamette Valley Vineyards’ own harvests. “We were just brainstorming for a solution and didn’t do our due diligence on the name.”

Cohen was skeptical. “It is certainly a stretch to think that the legal teams from some of the biggest wineries in Oregon, including Willamette Valley Vineyards as a large publicly traded company, would have omitted doing thorough due diligence before initiating their strategic plan and marketing efforts,” he said.

Cohen was, however, sympathetic to the cause and offered a licensing arrangement under which Oregon Solidarity Wines could use his trademark for the 2018 vintage wines in exchange for 4% of the profits. The offer was rejected.

“Four percent is a standard licensing agreement, but there was nothing standard about this situation,” Clair said. “We weren’t building a brand, we weren’t profiting from the wines, we agreed not to sell them in California, and we didn’t think it would be fair to the growers. It’s like taking 4% from a charity. So we wanted to negotiate.”

Anne Glazer, a Portland trademark attorney with Stoel Rives LLP, represented Cohen in the negotiations. Glazer told a reporter for Wine-Searcher, “It will be very difficult for Justice Grace to reclaim its brand identity in media after the Oregon Solidarity marketing campaign.”

Cohen said, “In order to profit from search engine queries, you need to be the first result, or among the top three, as I have been in previous years. A search of my trademark, Solidarity, and (the word) wine, unfortunately, shows that shortly after their marketing and media campaigns began, I have been rendered inconsequential in search engines for my brand and trademark.”

Clair said, “He was asking us for a significant sum of money. I don’t know what his annual sales are or what he thinks his damages from loss of online sales are due to internet searches, but I guarantee it’s not that high.”

Cohen said he produces fewer than 1,000 cases of wine a year. Willamette Valley Vineyards produces approximately 151,000 cases a year; King Estate, about 350,000.

Negotiations between Cohen and Oregon Solidarity Wines had been going for a few months when Cohen decided enough was enough.

“I don’t have the money to fight them for a just resolution with the resources they have, despite the facts, as they knew from day one,” Cohen said. Both parties signed a settlement agreement June 3.

“Our settlement agreement includes a small amount of financial consideration, the majority of which will just pay for my legal bills incurred from protecting my trademark in this effort since October 2018,” Cohen said.

Oregon Solidarity Wines also agreed to discontinue using Cohen’s trademark after selling the 3,500 cases of pinot noir they plan to release in August.

This type of outcome is not unusual. Parna Mehrbani, an intellectual property attorney and partner at Portland’s Tonkon Torp, said, “There is an unfortunate reality in many legal disputes, not just trademark, where even if the smaller entity is in the right, it can result in a settlement that does not necessarily reflect the strength of the rights of the smaller entity because they have been outspent.”

For Cohen, the smallest hiccup hurts. “I do everything myself, with limited resources. I don’t have a marketing team or budget,” he said. “This will be a very difficult challenge for me to overcome for many years to come.”

Michael Alberty writes about wine for The Oregonian/OregonLive. He can be reached at malberty0@gmail.com. To read more of his coverage, go to oregonlive.com/wine.

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