July 17, 2019 // Archive

Date based archive
17 Jul

Keep your health in check by modifying your Sucirandhrasana (Eye-of-the-Needle Pose) with a powerful Energy Medicine Yoga technique. Here, teachers Lauren Walker and Donna Eden—who both lead our online course, Energy Medicine Yoga—share how a slight tweak activates a powerful energy system called Celtic Weave.

Watch also Why Do Certain People Trigger You? Five Element Theory Explains

In YJ’s online course, Energy Medicine Yoga: Transformation Through the Subtle Body, renowned energy healer and Eden Energy Medicine pioneer Donna Eden and Energy Medicine Yoga creator Lauren Walker lead an eight-week training that will shift longstanding patterns in your underlying energy. Find out more and sign up today!

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17 Jul

1 Preheat oven to 325°F (160°C). Prepare a 9×5-inch loaf pan, smearing the inside with butter.

2 Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

2 Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

toss blueberries with flour so they don't sink when bakingtoss blueberries with flour so they don't sink when baking

3 Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.

mix wet ingredients and sugar for poundcake battermix wet ingredients and sugar for poundcake batter add eggs one at a time to poundcake batteradd eggs one at a time to poundcake batter

Add the eggs one at a time, mixing on medium speed for one minute after each addition.

Mix in the lemon zest and vanilla extract. Don’t worry if the batter looks a little curdled at this point. It isn’t curdled; it just looks that way.

add lemon zest to blueberry lemon poundcake batteradd lemon zest to blueberry lemon poundcake batter

4 Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

add dry ingredients to lemon blueberry poundcake batteradd dry ingredients to lemon blueberry poundcake batter add blueberries to lemon blueberry poundcake batteradd blueberries to lemon blueberry poundcake batter

5 Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

pour lemon blueberry ricotta poundcake batter into loaf pan, smooth toppour lemon blueberry ricotta poundcake batter into loaf pan, smooth top

6 Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.

After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Bake Lemon Blueberry Ricotta Pound CakeBake Lemon Blueberry Ricotta Pound Cake

7 Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.

Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

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17 Jul

Did that wine come out of a can or bottle?

That’s what Nissley Vineyards in Bainbridge, Lancaster County, will ask the public to decide in a unique taste test Friday night at the winery.

One of the region’s iconic producers is partnering with Wine-in-a-Can Research to conduct what it’s calling the first blind tasting study comparing canned wines to bottled wines in the nation. This taste test will include 60 volunteers (21 and over) and run from 6 to 8 p.m. Friday at the winery.

This is not a traditional wine tasting experience but an important one, nonetheless, the press release regarding the event says. “If you’d like to support the wine industry by participating in scientific research, please read the details before deciding to commit,” it goes on to say.

Participants are asked to arrive between 6 and 6:30. They will taste and compare four sets of two identical wines, one canned and one bottled. They will not know which is which, and will be asked to compare them.

This tasting will include a variety of dry and sweet wines, but no Nissley wines. No outside food or beverage is allowed as to not interfere with the taste test. Water and crackers will be served during the tastings.

Here’s a link to the full instructions on the event.

In April, Nissley unveiled its first canned wines called Kiss. They come in three flavors: strawberry, peach and blueberry. Jonas Nissley, the winery’s vice president, said at the time that it “wanted to create a product that would be appealing to both sweet wine drinkers and wine drinkers who don’t always gravitate to sweet wines, but want something well-chilled, refreshing, and convenient in the summertime.”

It’s one of a number of regional wineries selling wine in a can now, including Old Westminster Winery in Maryland, Willliam Heritage Winery in New Jersey and Adams County Winery, located near Gettysburg.

Wine in a can has found plenty of traction the past couple years as producers aim for a part of the market that’s both young and mobile. Eric Asimov wrote in The New York Times in May that wine in cans accounted for $70 million in retail sales in the United States during the year ending in March 2019 according to Danny Brager, a senior vice president of the Nielsen Company, which tracks sales. That was up from $42 million the previous year and $10 million the year before that one.

Their growth could get a real kick in the can if the federal Alcohol and Tobacco Tax and Trade Bureau (TTB) goes ahead with eliminating many of the restrictions that currently exist for the size of the cans that wineries can use and sell, for instance, in a two-pack or four-pack. Public comment on the proposal can be submitted at this location on the TTB’s website: https://www.ttb.gov/wine/wine-rulemaking.shtml. The deadline is Aug. 30.

Carl Helrich of southcentral Pennsylvania’s Allegro Winery, another of the region’s top premium wineries that has gotten into the canned wine market, said “there’s no question that our customers are asking for different sizes and packages for our product.

“Allegro would love to be able to sell wine in container sizes that most benefit consumers,” he added in this PennLive story on the proposed change.

Nissley’s partner in this study is Wine-in-a-Can Research, one of the leading researchers in the wine-in-a-can market. Its principals include Dr. Robert L. Williams Jr.; for the last 15 years he has taught marketing and business courses at various universities. He and his students have been analyzing the wine-in-a-can market in his marketing classes, and in spring 2019 he and colleagues from Texas Tech University conducted more formal surveys.

His work has been cited in a number of stories, including a few I have written.

In a report published by the research group this spring, which involved a survey of 1,700 respondents along with its proprietary database of over 300 winemakers who offer nearly 800 SKU’s of canned wine, the responses found that 79 percent of consumers prefer smaller sizes of wine in a can. However, only 58 percent of producers of wine in a can are offering their wine in these smaller sizes.

The study, called “2019 Wine-in-a-Can Market Implications,” found that four of the six key drivers of the wine-in-a-can market are associated with can size: convenience, occasion, sustainability and portion control/variety sampling.

In addition, the study found that:

  • 43% of consumers prefer the 250ml size format, while 50% of producers offer it (in 4 paks)
  • 36% of consumers prefer the 187ml size, while only 8% of producers offer it
  • Only 21% of consumers prefer the 375ml format, while 42% of producers offer it


Canned wine producers see proposed rule changes as a chance to expand their potential

Innovative year for Old Westminster Winery is just the latest in a series of them

Wine in a can tipping past the point where it’s just a fad: researcher

Old Westminster Winery continues to push its pedal to the metal

Adams County Winery adding cans to its product line starting this weekend

A Kiss of Nissley: Lancaster County producer unveiling canned wines this weekend

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17 Jul

Champagne Pop

Becca Champagne Pop Glow Gloss ($22.00 for 0.18 oz.) has a translucent base with lots of fine, medium, peachy gold shimmer throughout along with a bit of pink sparkle. It had sheer to semi-sheer coverage, which didn’t build up much beyond that, with good distribution of the shimmer and pearl across my lips for an even amount of coverage. The consistency was lightweight, smooth, and comfortable to wear without being tacky. If you’re into sheer glosses, you’ll want to take into account when looking at the rating, as this product was marketed that it had the “pigment of a liquid lipstick,” and obviously, it’s nowhere near opaque. It wore well for two and a half hours and was lightly hydrating over time.

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17 Jul

ALTOONA, Wis. (WEAU) – The Altoona School District has been awarded another mental health grant, after being awarded a similar grant in 2018.

The school district has been awarded $75,000 in funding for each of the 2019-2020 and 2020-2021 school years to fund their mental health services.

According to the Altoona School District, one in six students is receiving such services and they are expecting the number to grow.

Alan McCutcheon, Student Services Director, says it will increase their current coordinator from ten hours each week, to around 30 hours per week.

Their current Mental Health Coordinator was hired last September after Altoona received a $3.25 million state mental health grant.

Altoona says they have seen a significant decrease in referral time for school based therapists as well as discipline referrals have also decreased significantly.

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17 Jul

MMA fighter and Team Bodybuilding.com athlete Sean Brady discusses his upcoming UFC debut. Learn how this Philly native and jiujitsu blackbelt uses weightlifting and training four times a day to get in fighting shape and why you can never be too strong when you’re taking on the biggest names in the UFC.

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17 Jul

St. Louis’s 1220 (a spinoff 4 Hands Brewing) hit us early this year with its first distilled product — a gin — and now it’s back with something totally new, a series of six ready-to-drink cocktails, all available in tote-able 12 oz cans.

We got the entire lineup to sample. Thoughts on each installment in the series follow.

1220 Artisan Spirits Gin And Tonic – Made with 1220’s Origin Gin and its own house-made tonic. This is a heavy-duty G&T, and the light carbonation makes the gin component especially hefty. Juniper is big here, and the quinine impact adds a significant earthy bitterness to the drink. There’s a healthy amount of lemon peel early on in the experience here — but what it really needs is a lime. 12% abv. B

1220 Artisan Spirits Aviation – I’ve never seen a ready-to-drink Aviation before, but this blend of gin, citrus, and violet (further details are not forthcoming) is more of an “inspired by the Aviation” than the real deal. The very pale pink beverage has a significant sweetness that, when combined with that lemon/lime character, makes it drink a bit like a grown-up soda. The violet element isn’t unwelcome — and in fact without it this wouldn’t come across as much different than a Tom Collins. Otherwise, the lemon’s a bit heavy on the whole here. 7% abv. B

1220 Artisan Spirits Gin Boogie – This cocktail blends gin with maraschino cherry and lime juice — though the finished product is crystal clear. Surprisingly gin-forward, this is less sweet than I was anticipating, but the lime and cherry elements give it a lovely balance of herbal notes and fruit. Think of it as a gimlet that’s been spiked with muddled maraschino cherries. Works surprisingly well as a summer sipper. 7% abv. B+

1220 Artisan Spirits Cucumber Hibiscus – Gin and cucumber, plus (not mentioned on the label, elderflower). Hibiscus is just for that Shirley Temple color. The cucumber hits you strong and forcefully from the start, pushing even the gin to the back burner. The elderflower note is more evident on the semi-sweet finish, and it’s a welcome addition to the beverage, helping to temper some of that vegetal, powerfully cucumbery note. The pink hibiscus is a nice touch, though it adds no flavor to the experience. 5.5% abv. B

1220 Artisan Spirits Moscow Mule – The classic combo of vodka, ginger, and lime. Tastes like the real deal, though the lime comes off as a bit chemical-heavy, at least on the attack. The ginger is snappy, with peppery bite and an earthy underbelly that gives it some weight. Largely innocuous, though the finish can get just a little gummy. 7% abv. B+

1220 Artisan Spirits Lemonade And Lavender – First off: This one arrived leaking from the top of the can, leaving sticky goo on the shelves of my refrigerator. Spiked with vodka; otherwise everything else is in the name. (It’s made with real lemons and French lavender.) The completed cocktail is fairly simple, and the lavender influence here is (mercifully) quite light-handed. The lemonade comes through cleanly and authentically, the floral addition giving the beverage a more summery feel. I found the finished product to be quite refereshing even after sustained sipping; it’s not complicated, but it’s one of the best cans in this lineup. 5.5% abv. A-

each $13 per four-pack / 1220spirits.com

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1220 Artisan Spirits Gin And Tonic


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17 Jul

Santa Rosa-based cannabis company CannaCraft is in the final stages of buying a majority stake in House of Saka inc., a Napa Valley maker of nonalcoholic rose wine … CannaCraft also hired Saka co-founder Tracey Mason as its chief innovation officer in February, all in a bid to double down on the fast-growing cannabis beverage market.
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