The end of summer vacation is just around the corner and there is just something about all the kiddos getting back on that yellow school bus that makes me want to buck up and celebrate the end of another awesome summer break. What better way to do that than with a gathering of friends for one last summer hurraw! Celebrating the beginning of the school season with a community building potluck can help start the year off right by boosting children’s self confidence and reminding them that they are an important part of a bigger picture. Not to mention, parents can chat, exchange a few good... Read more
By Sandy Beck
Fresh, leafy greens often translate to spinach. Spinach salad, steamed spinach, spinach and feta omelet, spinach and mushroom quiche, or creamed spinach. We know what to do with spinach.
But there is a big green world beyond spinach. Collard greens have evolved from that green, salty, over-boiled mush that public school cafeterias serve weekly and are gaining wider popularity. Collards are an excellent source of vitamins A (as beta carotene), C, K and folate, as well as manganese and calcium. And are good for detox smoothies; they help support the heart, lungs... Read more
By Michele Hatton
If you listen to beekeeper Ray Crosby, even briefly, you hear an intelligent mind that has compiled a wealth of information on bees, honey production and sustainability. “I have to be a scientist and a doctor both,” claims Ray in reference to keeping bees. The quality of his honey says it all—full stop.
... Read more
By Bridget Welch, LMT
Living in rural Gadsden County when my daughter was a pre-schooler, I never bought frozen treats from New Leaf Market for fear they might melt on the long commute home. Instead, I made home-made popsicles from organic freshly squeezed orange juice, knowing they’d be a tasty and healthy choice. No need to worry about food dyes, processed sugars, or other strange ingredients in the popsicles available at the nearest conventional grocery stores.
I used plastic popsicle molds with sticks that were handed down to me, but you can be creative and re-use small... Read more
Until recently, apple cider vinegar (ACV) was one of those bottles in my pantry that collected dust right alongside the box of potato flakes and food coloring. I just had this notion that vinegar was for baking and scrubbing the tub - yay for green cleaning! Turns out a bottle of ACV is a handy thing to have around for a multitude of reasons that are neither baking or tub related. Who woulda thunk it?
Here are the... Read more
The last place I thought I’d ever see a beautiful sight was in a rainy parking lot off Apalachee Parkway but that’s exactly where I was when my faith in humanity was restored last week. It was a typical Florida summer afternoon and while I had walked into New Leaf with no rain, when I came back out it was pouring buckets. Not knowing when it would slow down, I made a mad dash for my car. Once I got in, I took a second to compose myself and in that moment I saw something amazing through my windows.
As I had walked into New Leaf, I had noticed a mom walking out with three kiddos... Read more
By Crystal Wakoa
Watermelon and other fruit carving is an ancient and venerable tradition dating back to 14th Century Thailand. Each year on the November full moon, the Thai people sent their floating lamps and rafts... Read more
“Reduce. Reuse. Recycle.” A mantra most of us know and many of us live by. While the 3 R’s are all great ways to be model environmental stewards, reducing and reusing are paramount when it comes to doing what is best to preserve energy and resources on our precious planet. If those prove to not be options, then into the recycling bin it goes. But the great thing about the first two R’s is that there are countless ways we can accomplish them! Here are a few changes anyone can make to their daily habits to earn an E for “Effort” when it comes to reducing and reusing.
... Read more
By Bridget Welch, LMT
A love of fresh and fiery ingredients led to the birth of Tampa-based company, national award winning, Hot Pepper Dudes, LLC.
When spicy food lover Chris Billet couldn't find anything other than jalpeños and habañeros in his local grocery stores and farmers’ markets, he decided to grow his own peppers. Starting in 1999, he experimented with growing hot peppers, and soon he was producing so many, he started learning to can, pickle, and make hot sauces to preserve his harvest.
In 2008, Billet got seeds for ghost pepper (Bhut Jolokia), a native to... Read more
In 2002 Southern Tier Brewing in Lakewood, NY opened with a focus on turning out small-batch beers. These brews are without a doubt some of the best craft beers that are out there, and the brewery’s growth to accommodate the overwhelming positive response shows that. When running at full speed, Southerm Tier can fill and cap 10,000 an hour! We are fortunate enough to have their Super Pack, which includes three of the biggest beers Southern Tier has to offer. Here’s what they have to say about it (and I agree):