honest to goodness - november/december 2013

A Perfect Piece of Pie: Amazing Recipes from Four & Twenty Blackbirds Pie Shop

Harney & Sons: An American Tea Company Grows Up

Holiday S T R E S S ?We’ve got the solutions

Issue 2 - November/December 2013

Plus great gifts, dazzling holiday beauty looks, simple, seasonal recipes and more!

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Welcome to the issue:The holidays are here again! Whether you hear those words with pleasure or trepidation, our 2nd issue of Honest to Goodness will have something in it for you.

Personally, I’m a fan of the season. I love the cooking and baking, the extra rea-sons to gather with family and friends, the twinkly lights in shops, the teeming crowds in my hometown of New York City and the carols on the radio. It has al-ways been a magical time of year for me. Amidst all the hustle and bustle, though, I still crave a bit of quiet – some time to reflect on the past year, and enjoy the beauty that surrounds me without feeling frenzied.

If quiet reflection is more your speed, turn to page 60 for our article on seasonal stressors. We’ve covered everything from travel and finances, to hosting a party and have expert advice that will bring some sanity back to your life. Our wonderful contributor Lynn Crimando returns with a yoga practice that will help you turn in-ward and find balance during the holiday season and beyond. And I’m incredibly excited to introduce you to the Harney family from upstate New York on page 36. Their company, Harney & Sons, cre-ates delectable teas that are the perfect accompaniment to a cozy night spent at home.

If, like me, you’re gearing up for the mer-ry-making with a sense of joyous antic-ipation you’ll delight in the spectacular pie recipes that are featured in our cover

article “The Perfect Piece of Pie” and the unique gifts that are highlighted in “Greener Goods.” We’ve tracked down the handmade, eco-friendly, splurge-wor-thy and simple to make your gift-giving that much easier.

Remember, though: having an Honest to Goodness holiday means being true to yourself. So whether that involves baking a half-dozen pies and hosting a festive gathering or spending a quiet candlelit evening at home with one of our Reward-ing Reads – indulge yourself. There’s no “right” way to celebrate the season. We hope that this issue will open a door to the kind of festivity that suits you best and that these next few weeks will be full of joy and wonder.

Season’s greetings,

November/December 2013 3

Contributors:Issue #2

Amanda G. Brown

Co-Founder, Editor-in-Chief

Kevin Brown

Co-Founder, Business Director

Lynn Crimando

Lynn’s Letters

Laura D’Angelo

Makeup Matters

Emily Elsen & Melissa Elsen

“The Perfect Piece of Pie”

Harney & Sons: we spent a day in Mil-lerton, New York and got to know three generations of the Harney Family.

Page 50:The Four & Twenty Blackbirds Pie Shop: this exclusive excerpt reveals four recipes for some of the best-loved pies coming out of this Brooklyn Bakery.

Page 60:‘Tis the Season to be Stressed: Expert ad-vice on every source of stress during the “Most Wonderful Time of the Year.”

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Table of Contents:Features


Page 6: Greener Goods Our first annual gift guide! Gifts for the Cook - page 7 Gifts for the gardener - page 9 Gifts for the yogi - page 10 Gifts for the outdoors enthusiast - page 12 Alternative gift guide - page 13 Eco-friendly wrapping - page 14

Page 16: Better Beauty Healthier toothpaste - page 16 Makeup Matters - page 18

Page 20: Rewarding Reads Books to savor and share

Page 22: Cooking Class Soups and Stews

Page 26: Lynn’s Letters Let your Presence be the Present

Page 29: The Practice

Table of Contents:Departments

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Greener Goods:the gift guide

Don’t you relish the moment that you hand over the perfect gift? Sometimes it’s easy: you walk into a store, and there it is, that one of a kind item that is sure to make your loved ones’ face light up with glee. But other times (lots of other times) it doesn’t go quite that smoothly. The search is endless, the ideas are not forthcom-ing, and you end up tired, aggravated, and settling for something less than ideal. Well, this year take heart. We’ve hit the pavement and rounded up gifts for every special recipient in your life.

Maybe there’s even something here for you!

Love, Mom

xoxo

From, Santa

HappyHolidays!

ForGrandpa Love,

Me ♡


Greener Goods: for the cook

If you know a new home-maker (think newlywed or first home) the Le Creuset

dutch oven is a perennial clas-sic for good reason. This slow cooker will become a favorite kitchen companion for soups

and stews all winter long. And the tea towels - printed on lin-en with soy-based inks - they’re

just charming!

100% linen tea towels get softer with every wash and linen is easier on the environ-ment than cotton.

A Le Creuset 5 1/2 quart round french oven is nearly inde-structible. I know one that survived a house fire. The recipi-ent will be passing this down to her children some day. Cherry: $275 at www.cookware.LeCreuset.com

Crock-Pot’s Countdown Touchscreen Digital Slow Cooker has a timer so you can set it in the morning and come home to something delicious no matter how long the day is. Pol-ished Stainless Steel: $89.99 from www.crockpot.com

Printed with wa-ter-based inks, these two will make drying the dishes a witty chore: $24.00 each from www.StudioPatro.com

A Brotform means your bread will be shaped per-fectly every time: $29.95 from www.KingArthurFlour.com

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Gift the baker in your life with a set of spices

from Penzey’s and a brot-form for baking bread and you’ll make their holiday

happy. An immersion blender makes creamy soups a breeze, and an

eco-friendly non-stick pan from J.A. Henckels means

many mornings of eggs are on the menu.

The 10” Zwilling J.A. Henckels Spirit Stainless Steel non-stick fry pan uses a proprietary ceramic nonstick coating that won’t hurt your loved ones or the environment: $69.95 at www.WilliamsSonoma.com

Penzey’s is trusted among great home cooks and bakers for their fresh spices and reasonable prices. Bak-er’s Assortment 9-Jar Gift Box: $69.99 at www.Penzeys.com

This tool makes perfect potato leek

soup, and is also good at whipping cream. Miallegro 9090 Immer-sion Blender: $66.99 at www.Amazon.com

Greener Goods: for the cook

Greener Goods: for the gardener


Practical Botany for Gardeners by Geoff Hodge will give gardeners enough know-how to bring their plants to life $17.84 from www.BarnesandNoble.com

This is an exquisite plant that will keep the recipient in blooms for weeks. Cherry Crush Amaryllis from Harry & David: $29.95 at www.HarryandDavid.com

Smith & Hawken’s catalog may be gone, but their wares are still avail-able at Target. This planter will bring the outdoors inside, beauti-fullly. Eden Park Copper Hanging Planter: $69.00 at www.Target.com

Cult Designs Evergreen Herb Pots will ensure fresh herbs all year long. The self-watering technology means no green thumb is neces-sary. Small Pair: $59.95 at www.thegrommet.com

Fisher Blacksmithing’s Hand-Forged Harvest Gardening Gift Set is forged in Bozeman Montana by Tulli Fisher. Each set is crafted entirely by hand: $226 at www.fisherblacksmithing.com

These items are practical, thoughtful and chic and they come from outlets as varied as a forge in Montana to Target.com. Hand one over to a gardener in your life.

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Archipelago’s Lavande Candle is made from soy-based wax which burns cleaner than traditional wax blends: $30.00 at www.candledelirium.com

Help the yogi in your life find calm with a soy-

based lavender candle. A glass water bottle with a sil-icone sleeve is perfect for

toting to class and you can fill it with water from the beau-tiful Soma water pitcher that comes with biodegradable

filters. And for days when it’s too cold to go outside, a gift certificate to yogadownload.com means that class can be

held at home.

Lifefactory’s 22 oz. glass bottle with flip-top cap means no more plastic water bottles. The silicone sleeve protects the glass from breaking: $24.99 at www.Lifefactory.com

YogaDown-load offers yoga classes for every age and every ability. Gift certificates available in any denomination at www.yogadownload.com

Soma’s Water Pitcher was developed by one of the world’s leading filtration experts. The glass carafe has a 100% biodegrad-able filter: $49 at www.drinksoma.com

Greener Goods: for the yogi


A gift of jewelry can set an intention for the year to

come. BePresent’s agility pants are perfect for cooler tempera-tures and look good in and out of the studio. A book of daily meditations can be a gift each

and every day of the year - per-fect for reading right before

stepping onto an eco-friendly mat!

The Satya Foundation has raised over $1 million dollars for children’s groups around the world. Moon-stone Intention Necklace from Satya Jewelry: $88 at www.satyajewelry.com

BePresent’s clothing is

made in the USA, often within 20 miles

of their corporate headquarters in Den-ver. Long Versatility Pant: $73 from www.bepresent.com

Meditations from the Mat by Rolf Gates and Katrina Kenison: $13.51 at www.BarnesandNoble.com

This Granite/Night yoga mat is made from Polymer Environmental Resin, a more eco-friendly option than rubber: $29.99 at www.NaturalFitness.com

Greener Goods: for the yogi

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With Bern’s Brighton All-Season helmet you can swap out the liner for colder or warmer days. That means one helmet for biking and boarding: $59.99 for helmet and $39.99 for knit liner at www.bernunlimited.com

Patagonia’s Special Edition Quilt Again Vest is made from wool scraps that were left on the cut-ting room floor: $199 at www.patagonia.com

L.L. Bean’s Shearling-Lined Bean Boots are crafted by hand in Maine, the same way they have been made since 1911. $179 for Women or Men’s styles at www.llbean.com

A Polar FT4 Heart Rate Monitor will help fitness buffs improve their aer-obic ability. It also makes a great sport watch when the heart rate strap isn’t on: $99.95 at www.shoppolar.com

These touchscreen gloves from EMS will keep fingers toasty and warm with wind-proof technology - and they’ll allow you to use your fa-vorite gadget without taking them off: $32 at www.ems.com

Keep loved ones toasty, dry and ready to go with gifts that will make the resident ski/bike/hike enthusiast happy.

Greener Goods: for the outdoor enthusiast


So think “outside the box”

this year.Here are a few more ideas to get you started:

Sometimes, the best gift doesn’t come from a store. Here at Honest to Goodness, we’ve started giving “alternative” gifts in recent years - experiences, donations, and our time. These gifts bring just as much joy to the recipients, with a lot less stuff (which most of us don’t need, anyway). And they often extend the plea-sure of giving. If you give tickets to an event or a museum you can enjoy the act of giving, the anticipation of using the gift, and the moment when the gift is put to use. Three times the joy!

New parents

Retirees

Family that has everything

Your brother-in-law

Recent college graduate

coupons for home-cooked meals

a local art museum membership

a donation to a charity of their choice

6 months of netflix memberships

a gift certificate to the grocery store

Greener Goods: the alternative gift guide

Make the wrapping part of the gift by using a tea towel with kitchen twine for a rustic look. Tea towel from Cricket Ra-dio Vermont. $28 at www.CricketRadioVermont.com

PaperSource’s gift wrap is printed on 100% recycled, 30% post-consumer waste paper. Ease your way into eco-friendly wrapping with their charming prints. $7.95 at www.paper-source.com

According to the Clean Air Council, “In the U.S., an additional 5 million tons of waste is generat-ed during the holidays. Four million tons of this is wrapping paper and shopping bags.” What’s a gift-giver to do? Start at the bottom of our stack with recycled options, and move your way up. Reusable, eco-friendly options abound.

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Greener Goods: that’s a wrap

Keep giving with these Reusable Fab-ric Give-Wraps from Chewing the Cud for many years to come. They are available in a variety of bright, cheer-ful patterns. $17 at www.chewingthecud.com

Take it a step further and use newspaper! It works, it’s recyclable, and it’s upcycling!


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Everyone wants a beautiful smile. But toothpaste can hide some unpleasant in-gredients like Sodium Lauryl /Laureth Sul-fate. According to the book Skin Deep by Stacy Malkan, the co-founder of the Campaign for Safe Cosmetics, Sodium Lauryl Sulfate is a harsh cleanser that can cause skin irritation and organ system toxicity. And the process of creating its milder cousin, Sodium Laureth Sulfate, has the unfortunate side-effect of creating the known carcinogen 1,4 dioxane.

Brushing your teeth shouldn’t be stressful, so here are some safe, effective tooth-pastes that will leave those pearly whites sparkling!

Better Beauty:minty fresh

Calcium protects & strenthens tooth enamel and baking soda and natural silica polish & brighten in The Honest Compa-ny’s minty paste. $5.95 MSRP

Clean & Gentle from Tom’s uses glycyr-rhizin from licorice root to mimic the foaming effects of SLS. Naturally sourced flouride and essential oils protect teeth and freshen breath. $5.99 MSRP


Weleda’s Salt Toothpaste uses Sodium Bi-carbonate to neutralize plaque acids. The company’s products are all Paraben Free and Cruelty Free. $7.50 MSRP

This natural gel from Kiss My Face is free from Parabens, Pthalates and SLS and uses natural aloe gel and mint to keep breath fresh. $5.95 MSRP

This serious stain fighter from Jason fea-tures an exclusive blend of polishers and stain-fighting botanicals. Grapefruit Seed and Perilla Seed Extracts fight sugar and Peppermint Oil freshens. $6.39 MSRP

Better Beauty: minty fresh

Nature’s Gate’s Flouride Free formula contains the companies exclusive Antiox-iDental Blend which includes Cranberry, Pomegranate, White Tea, Grapeseed, Aloe, Ginger and Bisabolol. $5.69 MSRP

Stretch your look this holiday season with the Vol. 6 palette from Hourglass cosmetics. Free of parabens, phthalates, sul-fates, fragrance and gluten, it is safe for the most sensitive of skin. Choosing “clean” and natural makeup doesn’t mean you have to compromise your look. Have fun and experiment. Here are five gorgeous looks to get you started!

Vol. 6 from Hourglass Cosmetics. $58 at

www.hourglasscosmetics.com

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Better Beauty:by Laura D’Angelo

Laura D’Angelo is a professional makeup artist with over 25 years in the indus-try. She has worked for major cosmetics lines and also works independently for

weddings and special events.

Sweep bone all over eye, blend the blue into the crease. Wet brush and line with blue shadow.

Sweep bone all over eye, blend brown onto the lid and into the crease. Wet brush and line with black shadow.

Sweep bone all over eye, blend blue onto lid. It should be darkest at the lashline and blend and fade up just past the eye crease. Wet brush and line with black shadow.

Sweep bone all over eye, blend the peach across the crease, the pink on the outer half of the eye and the brown on the outer corner. Blend. Wet brush and line with brown shadow.

Sweep peach all over eye, blend the brown on lid just past the crease. Over-lap the brown with pink (generously) across the crease. Wet brush and line with black shadow.


Better Beauty: makeup matters

Howard Books The Penguin Press Little, Brown Bloomsbury

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In this uplifting, re-markable memoir,

Laura Schroff tells the story of meeting a young boy panhandling on a street corner in New York City. Instead of ignoring him, she offers to buy him lunch and that lunch leads to a lifelong relation-ship. The boy grew into a man, now married and with children of his own. Laura’s support and love helped him escape a life of poverty and Laura found a family she didn’t know she needed. She be-lieves an “invisible thread” tied them together, changing both for the better.

Joshua Greene directs Harvard

University’s Moral Cognition Lab and is an award-win-ning scientist and teacher. In this new book, he draws on recent discoveries in psychology and neuroscience that indicate that our brains were designed for tribal life: we are wired to bond with a small group of people, and fight off all others. Greene suggests that this hard-wired predisposition is the cause of much modern conflict and tries to answer the question of how we can all get along.

Josh and Alissa Ruxin moved to

Rwanda as newly-weds so he could pursue his dream to run a Millenium Village and help the country heal from genocide. Josh spent his days bringing food and healthcare to the village, and Alissa decided to open a restaurant that would offer professional train-ing, jobs and a steady income to local Rwandans. This memoir is a poignant, beau-tiful portrait of a marriage, a country on a journey to salvation and a remarkable restau-rant called Heaven.

David Park, author of the

award-winning novel The Truth Commissioner, returns with a quiet, deeply felt story about three families spending a short holiday in Amsterdam before Christmas. A father and his teenage son, a single mother and her only daughter who is about to wed, and a husband and wife are each traveling with all of their anxieties and issues in tow. Their paths will cross as they come to terms with what their lives have become and what they thought they might be.

Rewarding Reads:new and notable

Potter Style W.W. Norton Alfred A. Knopf The Penguin Press


Dorothea Johnson is the

founder of The Protocol School of Washington. Her granddaughter, Live Tyler, is an actress who has appeared in films such as Stealing Beauty and Armageddon. In this new book they offer a primer on modern manners that is perfect for today’s modern world. With charm-ing line drawings throughout and a friendly, accessible tone, this new book addresses sticky situations including job interviews, cell-phone etiquette, and professional dinners and events.

Subtly linked novellas revolve

around love that is “dirty” in this new work by Andre Dubus III, the bestselling author of House of Sand and Fog. Dubus’ writing takes readers on a journey into the depths of the human heart – from an unfaithful wife, to a philandering bartender about to become a father, to an overweight couple finding companionship but lacking con-nection, to a young girl haunted by a cell-phone video – and exposes our deepest human need: love.

In this posthu-mous collection,

longtime fans and relative newcomers will be treated to the best writing by the brilliant, witty, candid, often hilarious and always beloved Nora Ephron. The nearly 600 carefully selected pages include her screen-play for When Harry Met Sally, her novel, Heartburn, and her last piece of work, the play Lucky Guy, along with nearly 80 essays pulled from her many years as a magazine journalist. This is the perfect coda to an extraordinary, illustrious life.

A.M. Homes has written a novel

of great emotional depth, dark hilar-ity, and immense scope in MAY WE BE FORGIVEN. Harold Silver sud-denly becomes the patriarch of his more successful brother’s family when said brother is incarcerated for bludgeoning his wife to death with a lamp. Silver is soon living in his brother’s big house, raising his brother’s two children, taking care of the family dog and careening towards a kind of zany, dysfunctional family harmony that’s hard to resist.

Rewarding Reads: new and notable

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Cooking Class:soups and stews

This is the time of year to pull out the slow-cooker and the soup pot. The weather has turned chilly and we crave something warm, filling and nourishing. Why not cook up a big pot of soup or stew once a week all winter? The flavors only get bet-ter after an extra day or two, and recipes can be doubled or tripled, depending on how many mouths there are to feed. Here are a few suggestions from our home

kitchens. These are recipes that work every time, that make dinner a breeze and that everyone looks forward to, time and time again!


Everything but the Kitchen Sink Lentil Soup:Feel free to experiment with the veggies in this soup, just don’t forget the tomatoes. You’ll need them for flavorful broth.

Serves 8-10

1 1/2 cups lentils8 cups water3 tbsp olive oil1 medium onion2 small leeks2 large ribs of celery2 large carrots2 small rutabagas14 oz diced tomatoes with their juice1 Tbsp fresh thyme (or a generous pinch of dried)1/2 tsp salt, plus more to taste1/2 tsp pepper, plus more to taste1 large bay leaf1 bunch of chard or other leafy greens

Roughly chop all of the vegetables. In general, aim for about a 1/2 inch dice; smaller for the onion and leeks.

Saute the onion, leeks, celery and carrots in the olive oil in a large soup pot until they start to soften and take on a bit of color.

In the meantime, rinse your lentils and pick them over to make sure they are free of stones and other debris.

Add lentils, water, and other other ingredients except for the chard. Bring to a boil, then allow to simmer for about 30 minutes.

Slice the greens into bite sized pieces. Add them to the pot during the last 15 minutes of cooking. Serve hot, with crusty bread.

Cooking Class: soups and stews

Chicken Thighs, Sweet Potatoes and Greens: This dish has a bit of underlying sweetness from the sweet potatoes that kids will love. Make sure you pick a strong green like kale that will stand up to the other flavors.

Serves 4 - 6

2 lbs chicken thighs, bone in, with the skin removed2 large sweet potatoes2 large carrots1 large onion1 bunch kale or other hearty leafy green16 ounces chicken broth Salt and Pepper to taste1/4 tsp cumin1/8 tsp crushed mustard seed

Sprinkle the chicken thighs generously with salt and pepper, and then brown them in the olive oil (5 - 10 minutes per side). Often you can do this right in the insert of your slow-cooker if it is stove-top safe.

Add the chicken thighs to your slow cooker, then add all the other ingredients except the kale. Pour in enough chicken broth to cover the ingredients about half-way.

Cook on high for 4 hours, or low for 6-7 hours. Add the kale in for the last half hour of cooking.

When finished, You can either shred the chicken and add it back to the cooker, or just serve each person the vegetables with a chicken thigh on top.

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Pot-au-feuThis french boiled dinner is a staple of the winter root veg-etable season. It is simple to prepare after gathering the ingredients and lovely on the table.

Serves 6 - 8

1 medium onion studded with 4 whole cloves1 stalk of celery4 medium leeks trimmed, split and washed clean (tied with cooking twine)6 medium carrots trimmed and washed2 medium turnips peeled washed and halved6 medium potatoes peeled washed and halved1 3-4 lb. rump roast2 beef shanks with bone1 tbsp sea saltbouquet garni (6 sprigs of parsley, 1 bay leaf, 1 clove of garlic and a sprinkling of peppercorns, tied in cheesecloth)

Salt beef and place it in a large stockpot. Cover with cold water and bring to a boil over high heat. Reduce heat to medium and skim the foam off the water until it is clear. Reduce heat to a simmer and add bouquet garni, clove studded onion, celery stalk and sea salt. Cook partially covered for 1 hour. The roast should begin to feel tender.

Add carrots and turnip. Bring pot back to a simmer and cook for 30 minutes, then add leeks and potatoes and cook for another 30 minutes, until potatoes are cooked through.

Remove vegetables to large serving platter, removing string. Place meat on another platter and cover both to keep warm.

Remove Bouquet garni from broth, add salt and pepper to taste.

Serve broth as a first course, followed by the vegetables and meat. This is traditionally served with cornichons (mini pickles) and mustard.



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Lynn’s Letters:by Lynn Crimando

When I think back on the holidays of my life, many fond memories

flood my mind with great clarity. I’m brought back to festive meals, heartfelt toasts across the table and happy re-unions, followed by fond goodbyes and promises to do it again next year.

A favorite tradition of mine was the annu-al party my daughter and I hosted from the time she was five until she left for college. A multi-generational group from preschoolers to professionals would sit on a drop cloth spread across the living room floor that was laden with an assortment of jewel-colored candies and bowls of royal icing. Each of us endeavored to decorate our dream houses by affixing the candy to graham cracker “houses” we’d construct-ed using the icing as glue. By evening’s end a delightfully zany village would sit on the counter as we marveled at each other’s handiwork.

Now if I’m being totally honest, I remem-ber just as vividly occasions on which I’d strived a bit too hard to create the perfect holiday feast. By the time the chevre, beet and candied walnut salad was ready for placement on the candle-lit table that was draped with a table runner and sprinkled with dried fruits, the only visions dancing in my head were of a quiet room, a warm bath, and something to ease my aching

back. The drive to get it all in and get it all right can be overwhelming. There’s shopping and cooking, parties to host and attend, and the specter of holiday travel with all that it entails. Let’s not forget the annual race to shop, wrap, ship, and repeat. Then return.

The stress extends beyond holiday-re-lated activity. There are annual reports, projects and budget reconciliations to be completed and flexible spending dollars to be used by year’s end. Added to that are the extra hours to work in order to carve out time off.

In short, in addition to the roast goose with chestnut dressing, there’s a lot of pressure cooking.

One of my clients, an executive at a non-profit, summarizes the pressure well:

For me the main stress is on everything having to be special. You can’t just relax, you have to be enjoying quality time with every relative you have no matter if they live 700 miles apart. You can’t just do what you want to do, eat what you want to eat, be with who you want to be with, because you have these somewhat op-pressive traditions to live up to, and if you don’t do everything you’ve done every year since the beginning of time, peo-

Your Presence is the Present.

Our beautiful model, Caroline, is a textile designer. She began studying yoga after a disc herniation she suffered in February 2012 was not resolved with a round of Physical Therapy.

“Yoga has given me hope to get better, also helped me understand how to take better care of my body. Yoga helped me to stop thinking of myself as someone who is injured to concentrating on my wellbeing. It helped me realized that i have the power to heal my-self gently. It restored my hope and has helped me return to a pretty normal life. I would recommend it to everyone, but for injuries, I would work one-on-one with a teacher first, as I did with Lynn. She has been my motivation and inspiration and now I’ve graduated to group classes!”


ple get their feelings hurt and the day is deemed not “special” enough. Too much pressure, not enough time or energy to do it all.

One of the greatest insights my yoga practice has given me is the ability to dis-cern what is essential. I’ve learned to cul-tivate those experiences that will add to my happy memory bank and find ways to let go of the rest. The gingerbread house party is a perfect model of that thinking. It was a lot of work to put together, but the memories more than justify the effort.For the stuff that doesn’t really add any-

thing of value, perspective is a beautiful thing.

During my years in the corporate world, I used to stress over what to wear at com-pany holiday parties. They took place at fancy venues, but I honestly remember very few details about them. When there was laughter and a sense of connection among party-goers, the experiences were uplifting and fun. But I don’t remem-ber how anyone, including myself, was dressed. Occasionally, there was great music. While I do remember the dancing, I have no recollection of the shoes.

Viparita Karani (Legs-up-the-wall pose)

This passive, supported inversion is a great when you need a quick break for mind, body and aching back! Place a thick blanket or two under your low back and rest your legs vertically on a wall. The degree to which you elevate your hips and low back will depend on what feels best to you, along with the distance from the wall. You can also bend your knees and drape them over a chair, the couch or an ottoman. You may enjoy placing a folded towel or small pillow under your head for support and an eye pillow or cool compress over your eyes for additional relief. Hold the pose for five minutes or until suffi-ciently blissed out, then roll onto your side and bring your self up slowly.

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Gifting is another good example. Mate-rial things have never mattered much to me, but it was still a revelation a few years back when I realized how inauthentic the pressure to buy the perfect gifts had be-gun to feel. When it started to feel like I was just checking names off a list to make the list disappear, it seemed like a tradi-tion that needed rethinking.

So a few years back I made a pact with my closest friends, all of whom I love dearly: We agreed to stop exchanging holiday gifts. We would instead provide each oth-er with the one thing we all crave most at this time of year: a little extra time, prefer-ably some of which we spend together.

My bottom line is this: Getting it right is highly overrated. Preparing the perfect event is an exercise in futility if you’re not going to connect with the people you’ve gathered. It’s a lonely feeling to be stressed out while everyone else is having a good time. And taking care of yourself will also benefit your guests. After all, who wants to hang out with a cranky host?

While the choices I’ve made may not resonate with you, I’m hoping the idea of not losing yourself in activities that are not meaningful to you will. Letting go of

what’s not useful frees us to be present for the good stuff.

When the stress level starts rising or the volume gets a bit too loud, find a way to take a pause, even if it means spending a few minutes in the room where all the coats are piled up on the bed. (Check out the viparita karana pose in the illustra-tion. It’s commonly called legs-up-the-wall pose, but legs-up-that-bed works equally well!)

Carving out time each day for practice is also a smart strategy, even if it’s only fifteen minutes. The sequence that fol-lows has moves to help make the season bright: breath work to help get centered, core poses to build backbone and inner strength, tension-relievers, balancing pos-es for cultivating focus and clarity, and a few reminders to reach out our arms and embrace our lives.

Be sure to infuse your practice with an attitude of gratitude. It’s the best time of year to remember that the best things in life aren’t things.

Happy Holidays!

Lynn Crimando, MA, E-RYT500, is a Professional Level Kripalu Teacher and a Yoga Thera-pist in the Viniyoga tradition. Her private clientele has included people living with a variety of conditions, including anxiety, arthritis, cancer, depression, Fibromyalgia, herniated discs, MS, Parkinson’s, trauma, and the aftermaths of a stroke. She teaches able-bodied and therapeu-tic yoga classes in New York City, and lectures throughout the city on behalf of the Arthritis Foundation. Past and current clients include, Marriott Classic Residences, Tiffany & Compa-ny, The City of New York Department of the Aging, and Health Advocates for Older Peo-ple. She’s also an executive coach. Prior to devoting herself fulltime to the healing aspects of Yoga, Lynn held top management positions at Sports Illustrated, Money Magazine, and ESPN.

Centering BreathStart: Standing, feet sitting bone distance apart; one hand near your heart, one on your lower belly. Soft knees; Eyes can be closed; Easy breath.1. Inhale: Feel your breath in your top hand first, then in your bottom hand. Notice the subtle movement of your ribcage, the sense of fullness in your back body and finally, the expansion of your belly.2. Exhale: Feel the upward movement of exhale start-ing in as your belly moves toward the back of your spine and continuing as your ribs move softly inward.3. Repeat 4 times. With each successive breath cycle, try to deepen your inhale and lengthen your exhale. Be aware of the movement of vital life energy within you.

Uttanasana – Standing Forward Bend with knee flex-ion and extensionForward bends are restorative and great for relieving ten-sion and stretching the spine, while also engaging your trunk muscles. After a few repetitions, we pause to bring some gentle movement to the legs as well. Note: There is no “rolling” up or down of the spine in this sequence. 1. Inhale: Lengthen your spine, so the chest is lifted from the belly. After a second or two, sweep your arms forward and overhead. 2. Exhale: Draw your belly inward and upward from just above the pubic bone and continue to draw the belly in and up as you bend forward. Release your shoulders, upper back and neck as you fold over your legs. 3. Inhale: Continue to draw your abdominal muscles inward and upward as you extend your spine, keeping your arms aligned with your ears. Keep your feet ground-ed and come back to standing. 4. Repeat the movement 2-3 times, then remain in the forward fold for 1-2 breaths before coming back to the starting position.

As your would with any movement, check with your medical professional if you are dealing with injury, compromised movement function, a chronic medical condition or are pregnant. If your body is telling you something doesn’t feel right, listen! Stop or

modify the movement. In this practice function is more important than form.


The Practice:by Lynn Crimando

Virabhadrasana – Warrior 1 with “Attitude of Gratitude”Begin with one leg forward, the back leg slightly turned out; Back heel is grounded throughout this sequence. Start with your arms crossed at your heart, chin tucked slightly.1. Inhale: Bend your front knee, moving your hips to-ward your front leg. Keeping the weight on both feet, lengthening your spine. At the same time, sweep your arms wide, opening your heart and lifting your chest. Take your gaze softly upward, as if to extend your heart to the universe.2. Exhale, draw your belly in and come back to stand-ing. Draw your arms back to the starting position as if you are gathering the gifts of energy and compassion to your heart. 3. Repeat 2-3 times, changing the cross of the arms each time. Then: Slide into the warrior stance and hold for 1-2 breaths, radiating gratitude for the gifts of your life. (Avoid hiking up the shoulders or straining the neck.)

Ardha Utkanasana – Half-squat (Awkward Chair)Begin as in Uttanasana. 1. Inhale: Lengthen your spine, so the chest is lifted from the belly. After a second or two, sweep your arms forward and over-head.2. Exhale: Draw your belly inward and upward from just above the pubic bone and continue to draw the belly in and up as you bend your knees, bringing your thighs as close as you can to parallel to the floor keep-ing your heels down. Bend your elbows at right angles to avoid straining shoulders and upper back.

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The Practice:

Modified Trikonasana with arm sweep – Triangle Start standing with feet wide, about two shoulder widths apart. Turn your left leg out, your right leg slightly in. 1. Inhale: Extend your right arm to the side, slightly below shoulder height. Bring the left arm overhead, palm facing you.2. Exhale: Draw your belly in and up as you bend your left knee and stretch your body to the left. Bring your left hand to the top of your knee and maintain the length in both sides of your torso. 3. On inhale, return to your starting position Repeat 2-3 times; then:4. From the side stretch position with your right palm fac-ing you, inhale and sweep your right hand overhead, follow-ing the movement of your palm with the tip of your nose. 5. Exhale and sweep your arm out to shoulder height, again following the palm with the tip of your nose.6. Repeat steps 3 & 4 2-3 times; then: Hold the stretch with your arm extended over head. Find the right side of your ribcage with your breath.7. Repeat the sequence on the other side.

Ardha Utkanasana – Half-squat (Awkward Chair) continued3. Inhale: Continue to draw your abdominal muscles inward and upward as you press your feet into the ground and come back to standing. Arms, head and chest remain in alignment with each oth-er. 4. Repeat this movement 2-3 times, then re-main in the half squat and bring your arms slightly forward with elbows extended, gazing in the space between them. Stay for 1-2 breaths, then come back to standing.


The Practice:

Vrksasana – Tree Pose with Simple Balance Stand with a narrow base of support, hands at your side or in “prayer” position.1. Bring the right foot to the big toe and shift your weight to the left foot, remaining as upright as possible. Take a few breaths here and allow your body to find its own sense of inner balance. 2. Turn your right leg out and bring the sole of that foot somewhere along the inside of your left (standing) leg. If you haven’t done so already, bring the palms of your hands together at chest level.3. When you are ready, extend your arms to the sky like branches. At the same time, become very aware of the grounded quality of your stand-ing side—your roots. Breathe here for two to three times, extending both into the ground with your feet and up to the sky with your hands.4. Repeat on the other side.

Prasarita Padottanasana – Wide Foot PoseStart standing with feet spread about two shoul-der widths apart. Feet are easily facing forward. Place your hands on the backs of your thighs.1. Inhale: Lengthen your spine drawing the crown of your head toward the ceiling. 2. Exhale: Draw your belly to the back of your spine and fold forward with soft (or bent) knees. Repeat 2-3 times3. Inhale: Lengthen your spine and engage your torso muscles as you slide your hands back up your legs, returning to upright. 4. Repeat a few times, then: Stay for two breaths, lengthening your spine on inhale, deepening the forward fold on exhale. Keep drawing your abdominal muscles in. 5. Inhale, lengthen your spine and lead with your chest to come back to standing.

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The Practice:

Cakravakasana – Ruddy GooseStart in “table” pose. Place hands on the floor at ap-proximately shoulder distance, knees slightly apart and aligned with hips and ankles. From here, slide into child’s pose without moving your hands. 1. Inhale and feel a subtle lift of your chest forward while drawing your shoulder bones down your back. Think of bringing more distance between your belly button and your sternal notch. The ribcage is neutral—neither rounded nor arched. 2. As you begin your exhale, contract your abdom-inal muscles, draw inward and upward from the top of your pubic bone, to your navel, then your solar plex-us. As you go, tuck your chin and begin to bring your chest toward your thighs and the top of your head to-ward the floor. Keep your elbows close in as you bend them—do not bow them out. All movement should be initiated by your breath and your breath should last the length of the movement. Repeat 3-4 times.

Seated Breath of GraceSit in Cross-legged position with your hands crossed at your heart. Eyes are softly closed and chin tucked slightly. (Choose another position if your body doesn’t like the crossed-leg position.)1. Inhale and sweep your hands overhead, palms joining at the top of your breath. Lift your face and think of opening yourself up to the magic of each moment. 2. Exhale and lightly sweep your hands down your head to-ward your heart, feeling the sensation of being showered with blessings.3. Repeat several times. You may wish to pause at the top of your inhale while gently pressing your palms together, feel-ing the sensation of holding the breath in. Likewise, you may pause on exhale, holding the breath out. Let your breath be easy and your mind, body and heart be open to the possibility of grace.4. After a few repetitions, let go of conscious breath and sit with your hands on your heart, enjoying your breath, smiling from within, feeling blessed.


The Practice:

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Features


November &December 2013

Harney & Sons:cAn AmericanTea CompanyComes of Age

Left: The wall of tea at Harney & Sons’ Soho shop and cafe in New York City. November/December 2013 37

We pull up to Harney & Sons’ headquar-ters on a blustery October morning. The

brown building is unassuming, squat and large, with about 90,000 square feet of space inside. As soon as the front door opens though, an aro-ma of mingled spices, herbs and tea hits the nose and it’s obvious – something wonderful is being created just past the entrance door.

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After being buzzed in we are greet-ed by Mike Harney: Vice President,

Master Tea Taster and eldest son of Harney & Sons founder, John Harney. Bounding into the hall with his hand extended, he’s lively, with an easy smile and an efficient demeanor. Before we’re even done introducing ourselves we’ve donned hairnets and are on the ware-house floor. There are people bustling about, and we move among them quick-ly, passing brown boxes with the Harney & Sons logo stamped on the side, and rolling racks full of tins and bags of tea.

We stop next to two large metal drums, “We’re adding flavor to

the tea here,” Mike says. “What’s in this one?” he asks a young man standing next to the drum. “Hot Cinnamon Spice”

comes the response. Not surprising, considering it is Harney & Sons’ number one seller. Mike opens the drum and I stick my nose close to it – the scent of cinnamon is unmistakable. In the next drum we’re told they are making Choco-late Mint. Mike walks us around the back of the drum and points out the hose that adds the flavoring. In this case, choc-olate, which is mingling with black tea leaves and mint leaves. These flavored teas have become the bread and butter of the Harney & Sons business and have helped to make the company one of the leading purveyors of Fine Teas in the U.S. With the American public drinking more and more tea – the Tea Association of the USA recently noted that American tea sales are 4x what they were in the 1990s – it seems that Harney & Sons’ growth is just beginning.


Left: Boxes of tea are ready to be shipped to consumers. Each under-stated brown box is stamped with the Harney & Sons logo.

Right: Sachets con-taining Hot Cinna-mon Spice. Below: Tea arrives wrapped in brown paper bags and is stacked in the warehouse waiting to be used.

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The Korakundah tea plantation in the Nilgiri region of Southern India.

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It wasn’t always that way. Until the early 1980s, Americans took their tea with

milk and sugar, and it was almost always bagged black tea from the likes of Lipton or Tetley. That was the way John Harney served tea at the White Hart Inn in Salis-bury, Connecticut, where he was a part-ner. After attending Cornell’s School of Hospitality on the G.I. Bill, John became an investor in the famous Inn that had once been owned by Edsel Ford (son of Henry Ford). One day, a gentleman named Stanley Mason came in for lunch. He was from a family of tea merchants in London, and operated a small mail order business selling Fine Teas called Sarum Tea. He suggested that John offer Sarum Teas to his customers at the Inn. Soon Stanley was teaching John about the fine art of tea. “He would come to the Inn, and we would just talk tea – that’s how I learned. And soon the customers at the Inn were raving about the tea and ask-ing to purchase it. I knew we were on to something.” In 1970, Stanley asked John to take over Sarum Tea, John agreed, and Stanley became his mentor. This relation-ship would last until Stanley’s death in 1980.

Back in the warehouse, we turn a cor-ner past an Italian machine churning

out Verveine (otherwise known as Lemon Verbena) tea bags and a Japanese ma-chine making chamomile sachets. We climb up a set of stairs and suddenly we’re looking out over an endless sea of tea wrapped in brown paper and stacked practically three stories high. It’s an as-tonishing site. Harney & Sons imports black tea from China, India and Kenya. Green teas also hail from China and from Japan. And they bring in approximately one million pounds of tea each year. All this tea means there is a lot of tea-tasting going on. At the top of the stairs a door leads to the tasting room and the office of the head buyer, a woman of Colombi-an descent named Elvira. She has been with Harney & Sons for 15 years. Mike asks Elvira to set up a tasting of some recently arrived Indian black tea, and soon dozens of stations are set, each one comprised of a tasting bowl, brew cup with grooved edge and lid, plus a white packet of tea with some of the leaves piled on a piece of white paper. Elvira measures out two grams of tea for each brew cup using a brass scale, water is brewed in electric kettles to 207 degrees, then poured into each cup and a timer is set for five minutes.

Mike explains why the method is so precise: “We have to be exact, we

remove all the variables except the tea.” I watch as Mike and Elvira work their way down the line of tea – it’s a noisy process involving slurping the tea to aerate it in the mouth. I ask if they can really taste the difference between the multitude of teas laid out before them and the

“...an endless sea of tea wrapped in brown

paper and stacked practically three stories

high...”

R


John and Mike Harney taste a recently arrived shipment of teas to check the quality of the tea.

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Left: A picker at the Korakundah plantation smiles for Alex Harney’s camera.

Below: The Korakundah plantation spreads across the hills and pickers walk among the plants harvesting the tea.

V


answer is yes. “Sometimes, at a planta-tion, thousands of teas will be tasted in a day” says Elivira. “That’s done to imme-diately get rid of very problematic ones.” But tea fatigue isn’t likely, and today they are tasting the tea just to make sure it is what they ordered. This is quality control in the world of Fine Tea.

They ask me to taste two versions of the same tea, one Orthodox, mean-

ing the tea leaves are basically whole, and one is CTC. CTC stands for the “Crush, Tear and Curl” process of produc-tion. Invented in 1931, a machine takes fresh tea leaves and creates tiny green pellets which are then oxidized on a conveyer belt. The tea is ready for pack-aging in as little as one hour. CTC tea makes up about 95% of the tea available today, but it lacks the nuance and sub-tlety of orthodox tea. After a sip of each I notice the difference immediately. The CTC tea is brisker and more assertive, the orthodox version mellow with notes of honey.

As the tasting proceeds Mike steps away to make a call downstairs. His

father, John, has arrived, and he’s headed up to meet us. John is in his early 80s, and has been in the business in one way or another for over 40 years; since that first fateful meeting with Stanley Mason. He appears to be in robust good health, with a booming, cheerful voice and an infectious laugh. He asks about our visit thus far, and starts to regale me with tales of the early years: “I had all these con-nections at hotels from Cornell, so one of the first thing I did was try to get our tea into other hotels.” This was in 1983, when John finally decided to strike out

on his own with the Harney & Sons la-bel. “We were running things out of the basement at my house.” He chuckles as he shares the story. “Then we moved up to the kitchen. My father was living with us at the time, and he smoked a pack of Pall Malls a day. Tea takes on the flavor of just about anything – that’s why it’s so easy to make flavored tea – but no one wanted Pall Mall flavored tea! We let him have the basement, and moved opera-tions upstairs.” By 1990 Harney & Sons was selling tea at the Ritz Carlton chain of hotels, Williams Sonoma and other high-end outlets including the Plaza Hotel in New York City. Palm Court, a proprietary blend of black teas made especially for the Plaza’s famed dining room, is still a strong seller for the company.

While John was growing the busi-ness, his oldest son, Mike, attend-

ed the Cornell School of Hospitality and began his career. But Mike soon realized that his father’s business was on the rise and in 1988 moved back home with his wife, Brigitte, to come on board. Suddenly Harney & Sons was a family business. Over the next decade, Harney

“The CTC tea is brisker and more

assertive, the orthodox version mellow with

notes of honey.”

F

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A picker brings her leaves in to be weighed. Pickers

will stop to have their leaves weighed multiple times

every day. They are payed by weight.


& Sons moved from the Harney family home, to a small warehouse, to a bigger warehouse. John’s younger son, Paul Harney, officially joined the company in 1997 and shortly thereafter the family was once again looking for more space. They moved into their current headquar-ters in 2001. Now the family is seeking out a new home that will hopefully house a bottling plant for Harney & Sons’ bot-tled teas. The bottled teas are the brain-child of Paul, and have increased brand awareness and exposure outside the classic hot-tea realm.

After we finish the tea-tasting, John Harney invites us for lunch at the

Millerton Shop and Café. Just down the road from the factory, the café is warm and inviting. Housed in a turn of the century building that overlooks the old railroad depot, the café includes a tasting room, a shop full of teas and teaware, and a seating area for tea and food. John is clearly well known among the café’s regulars and is greeted by many of them. We follow him into the kitchen towards the back of the building where a private room has been set for four. After placing our order he shares the story of how Harney & Sons received the official U.S. tea license for the Historic Royal Pal-aces of England: “I picked up the phone one day, and there’s this gentleman with a British accent on the line, asking if I’ll handle tea in the US for these palaces. I said yes! It was supposed to be a US license only, but we worked our way into the UK and now, if you go to one of the palaces, you’ll see our tea there.” The tins for the Historic Royal Palace teas are exquisite, with beautiful colors and elab-orate scrollwork. They are the perfect

souvenir for tourists and tea aficionados alike and they represent quite the coup for the American company.

Mike Harney arrives at lunch just in time to eat; he had to take care of

a few things back at headquarters. As soon as he sits down he beckons his son, Alex, in to chat with us. Alex runs the Millerton Café, and with his brother Emeric, who runs the newest company outpost on Broome Street in New York City, he is the third generation of Harneys to join the family business. The affec-

tion between grandson and grandfather is palpable as Alex gently teases John about technology. Alex has brought his laptop in to show us some pictures he took while visiting tea plantations in In-dia last year. I ask if he always knew he’d join the family business and he nods his head. “Yeah, pretty much. I was interest-ed in film and tv production, but this al-ways called me.” His skills are evident as he pulls up a video he made about one of the plantations that is making great strides in educating the picker’s children. It’s a beautiful piece, and you can tell he

“They’re also interested in the

welfare of the families that work the

plantations and the environment.”

X

Right: Stacks of Harney & Sons’ exquisite tins bearing Tropical Green Tea.

Above: White Christmas Tea.

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Left: Chamomile Sachets come out of the Japanese ma-chine boxed and ready to go.


cares about the company, and the good they are doing in the world. The Harneys travel frequently to visit the plantations where their tea is grown – to check on the crop, meet with the plantation owners, taste new teas, etc. They’re also interest-ed in the welfare of the families that work the plantations and the environment. Just last week one of their major suppli-ers received Rainforest Alliance Certifica-tion and they are members of 1% for the Planet. Their membership allows them to conribute to a variety of environmental causes, but they focus their efforts on the Hudson Valley area that they call home.

After lunch, John takes

us to his home, where Harney & Sons began. It’s a beautiful, old, rambling house with white shingles that also serves as his wife Elyse’s real estate office. She runs her company, Elyse Harney Real Estate, with her daughter, Elyse Jr. Clearly the Harneys believe in the value of a family business. As John takes us through the house it is evident that he’s proud of Harney and Sons’ modest be-ginnings, as well as how far they’ve come. We walk into a room off the kitchen as he says, smiling, “This is where we weighed the tea and put it in tins, and we mixed the flavors right in the kitchen.” We pop into the front of the house to say hello to Elyse, who greets John warmly.

As we drive back towards the ware-house John talks about how Miller-

ton has grown in recent years. I ask if Harney & Sons has played a role in that growth. “Sure. We employ 170 people now – that’s a big number for this area.” So big, in fact, that it makes Harney & Sons one of the largest employers in the Hudson Valley. As we take another walk through the warehouse every employ-ee greets him with a cheerful “Hello Mr. Harney!” He clearly relishes the attention and the staff seems genuinely pleased to see him. We pass women packing sachets into the company’s Tagalong tins. They hold 5 sachets each and make a great introduction to Harney & Sons’ various blends. An employee walks over

holding a box full of different variet-ies, saying to John, “Here, I know you like to send vis-itors away with samples.” Soon I have one of each in my hands: Royal English Breakfast, Canton Green Tea,

African Autumn, Mother’s Bouquet and Birthday Tea.

December will mark Harney & Sons’ 30th Anniversary, and clearly the

company has changed a great deal from those early days. After spending a day with the family, it’s evident that their success comes from having a superior product, and working together to build something that will last. With their tea available in locations as varied as Target, Williams Sonoma and the Waldorf Asto-ria, the Harneys really are America’s first family of fine tea.

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A Perfect Piece of Pie:

Recipes from the famed

FOUR & TWENTY BLACKBIRDS Pie Shop in Brooklyn, New York


A Perfect Piece of Pie:

Honeyed Fig Crumble PieFresh figs make a delicious, rich pie filling. We use black, brown or white figs, or a blend of all three. Adding honey and a crispy crumble topping takes this fig pie to a whole new dimension.

TIP: A lattice or full top works very nicely with this pie as well, as does the streusel top-ping.

MAKES ONE 9-INCH PIE --- SERVES 8 TO 10

All-Butter Pie Crust for a 9-inch single-crust pie 1 recipe Oat Crumble, to top5 cups figs, halved2 tablespoons lemon juice1 tablespoon potato starch½ teaspoon kosher salt¾ cup honeyDash old-fashioned bitters

Have ready and refrigerated one crimped 9- inch pie shell and oat crumble to top. Po-sition the oven racks to the bottom and center positions and preheat to 425 degrees.In a small bowl toss together figs, lemon juice, potato starch and salt. Drizzle with hon-ey and bitters; toss to coat. Pour the filling into the prepared shell and top with oat crumble. Place pie on a rimmed baking sheet and place on lowest rack of oven. Bake for 20 to 25 minutes, or until pastry is set and beginning to brown. Lower oven heat to 375 degrees, move the pie to the center oven rack and continue to bake until pastry is a deep golden brown and juices are bubbling, about 35 to 45 minutes longer. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. Pie will keep refrigerated for 3 days, or 2 days at room temperature.

In April 2010 the doors opened on a new pie shop in Gowanus, Brooklyn. Founded by two sisters, Emily and Melissa Elsen, their pies were soon the talk of the town: seasonal, inventive, and de-cidedly delicious. Now they are sharing their coveted recipes in a new book, and in this exclusive excerpt we’ve selected a few of the best to take your holiday feasts to the next level.

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Pear Anise PieAnise can be a controversial flavor note, it seems that people either love it or hate it. However, when paired with pears, the earthy sweet aroma of the anise elevates the delicate sweetness of the fruit in a perfect balance of flavors. TIP: We use a little Peychauds bitters in this pie for the aromatic anise flavor. Star an-ise can be used as a decorative element on the top as well. MAKES ONE 9-INCH PIE --- SERVES 8 TO 10

All-Butter Pie Crust for a 9-inch double-crust pie6 to 7 medium pears, for about 5 cups slicesJuice of 1 lemon1/2 cup plus 2 tablespoons granulated sugar¼ cup brown sugar, packed2 tablespoons all-purpose flour1 ½ teaspoons anise seeds¼ teaspoon ground allspice ½ teaspoon kosher salt2 dashes Peychaud’s cocktail bittersEgg wash (one large egg whisked with 1 teaspoon water and a pinch salt)Demerara sugar, for finishing

Have ready and refrigerated one pastry lined 9- inch pie pan and pastry round or lat-tice to top.Juice the lemon into a large bowl, removing any seeds. Prepare the pears using an apple peeling machine, or core, peel, and thinly slice them with a sharp knife or on a mandoline. Dredge all the pear slices in the lemon juice, then sprinkle lightly with 2 tablespoons of granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes. Toast the anise seeds in a skillet over medium heat until fragrant, about 5 minutes. In the bowl of a food processor fitted with the blade attachment combine the ½ cup granulated sugar, brown sugar, flour, anise seeds, allspice, salt and bitters; process until the anise seeds are chopped. Shake the sugar mixture through a fine-mesh sieve to remove the anise seed hulls.Drain any excess juices from the pears and toss the pears together with the sugar mix-ture. Tightly layer the pears in the prepared pie shell so that there are minimal gaps, mounding them slightly higher in the center. Arrange lattice or pastry round on top and crimp as desired.Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile posi-tion the oven racks to the bottom and center positions and preheat to 425 degrees.

Brush pastry with the egg wash to coat and sprinkle with desired amount of deD


Brush pastry with the egg wash to coat and sprinkle with desired amount of demer-ara sugar and flake sea salt. Place pie on a rimmed baking sheet and place on lowest rack of oven. Bake for 20 to 25 minutes, or until pastry is set and beginning to brown. Lower oven heat to 375 degrees, move the pie to the center oven rack and continue to bake until pastry is a deep golden brown and juices are bubbling, about 35 to 45 minutes longer. Test the pears with a skewer or sharp knife; they should be tender. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. Pie will keep refrigerated for 3 days, or 2 days at room temperature.

Black Bottom Oatmeal PieThis pie has slowly but surely become a sort of cult favorite in the pie shop. We loved it from the start for it’s oatmeal–chocolate-chip cookie quality – it’s like a pie version of that classic recipe. In olden days, this pie (minus the chocolate) was dubbed “poor man’s pecan pie” because oats are far cheaper than pecans. We up the ante by add-ing a decadent layer of dark chocolate ganache on the bottom.

MAKES ONE 9-INCH PIE --- SERVES 8 TO 10

All-Butter Pie Crust for a 9-inch single-crust pie, partially prebaked1/4 cup heavy cream4 oz bittersweet chocolate (we use 70 percent), chopped into ½ ounce pieces1 ½ cups rolled oats5 tablespoons unsalted butter, melted¾ cup brown sugar, packed¼ teaspoon ground ginger½ teaspoon kosher salt1 cup dark corn syrup1 teaspoon vanilla extract2 teaspoons cider vinegar4 large eggsPosition a rack in the center of the oven and preheat to 350 degrees. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occa-sionally. Set aside to cool; reduce oven heat to 325.To make the ganache layer, bring the heavy cream just to a boil over medium heat in a heavy bottomed saucepan. Remove from heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate. Let sit for 5 minutes, then whisk gently until smooth. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling. In a large bowl, whisk together the sugar, ginger, salt and melted butter. Add the corn syrup, vanilla extract and cider vinegar and whisk to combine, then add the eggs one at a time, blending well after each addition. Stir in the cooled oats.

Place the ganache coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack of the oven for 52 to 57 minutes, rotating 180 degrees when the edges start to set, about 30 to 35 minutes through baking. Pie is finished when the edges are set and puffed slightly and the center is slightly firm to the touch, but still has some give (like gelatin). Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. Pie will keep refrigerated for 3 days, or 2 days at room temperature.


Salty Honey Pie (picture on page 50) Salty Honey pie is not for the faint of heart. It is a full flavored sweet and yes, salty pie that for some of our customers has become an addiction. This pie actually came about from a kitchen experiment. Emily was making Bourbon Chess pie from an old recipe that she wanted to test, only to discover she was totally out of Bourbon. So in place of the Bourbon, she added some honey, well a lot of honey, and threw it in the oven on a whim. The pie puffed up like a marshmallow and seemed like it would never set, but she left it in long enough so that the top became a toasty brown and the center was set into a golden rich custard. And boy was it sweet! After a few tastes with the kitch-en crew, Sophie, one of our our pastry cooks at the time, reached for the flake sea salt and sprinkled a little on - it helped balance the sweetness perfectly. Melissa put the recipe through some twists and turns until she found the perfect consistency and Salty Honey quickly became one of our most popular pies.

TIP: A variety of sea salts are increasingly available on the market, though we like flake Maldon; feel free to try different salts as the topping. MAKES ONE 9-INCH PIE --- SERVES 8 TO 10

All-Butter Pie Crust for a 9-inch single-crust pie, crimped and frozen1/2 cup unsalted butter, melted3/4 cup granulated sugar 1 tablespoon white cornmeal1/2 teaspoon kosher salt1 teaspoon vanilla paste (Nielsen-Massey makes a readily available one.)3/4 cup honey3 large eggs1/2 cup heavy cream2 teaspoons white vinegar1 to 2 teaspoons flake sea salt, for finishing

Position a rack in the center of the oven and preheat to 375 degrees. In a medium bowl, stir together the melted butter, sugar, cornmeal, salt and vanilla paste. Stir in the honey and eggs one at a time, followed by the heavy cream and vin-egar. Place the frozen pie shell on a rimmed baking sheet and strain the filling through a fine-mesh sieve directly into the pie shell or strain into a separate bowl, then pour into the shell. Bake on the middle rack of the oven for 45 to 50 minutes, rotating 180 degrees when the edges start to set, about 30 to 35 minutes through baking. Pie is finished when the edges are set and puffed up high and the center is no longer liquid, but looks set like gelatin and is golden brown on top. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.

All Butter CrustOur signature and most popular crust, with a hint of cider vinegar for tang and tender-ness.

SINGLE CRUSTED PIEMakes dough for one single-crust 9-to-10 inch pie or tart

1 1/4 cups unbleached all-purpose flour½ teaspoon kosher salt1 ½ teaspoons granulated sugar1/4 lb (1 stick) cold unsalted butter, cut into 1/2” pieces½ cup cold water1/8c cider vinegar½ cup ice4-5 tablespoons ice water with cider vinegar, or more as needed

Stir flour, salt and sugar together in a large bowl. Add butter pieces and coat with flour using a bench scraper or spatula. With a pastry blender, cut the butter into the flour, working quickly until mostly pea-sized pieces of butter remain (a few larger piec-es are OK, be careful not to overblend). Combine the water, cider vinegar and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons ice water mixture over the flour mixture, mix and cut water in with a bench scraper or spatula. When the water is fully incorporated, add more water, 1 to 2 tablespoons at a time, using the bench scraper and/or your hands, mix until dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough to-gether, sprinkling dry bits with more small drops of ice water, if necessary, to com-bine. Shape the dough into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight, to give the crust time to mellow. Dough, wrapped tightly, can be refrigerated for 3 days or frozen for one month.

Excerpted from the book THE FOUR & TWENTY BLACKBIRDS PIE BOOK by Emily Elsen & Melissa Elsen. Copyright (c) 2013. Reprinted with permission of Grand Central Life & Style; all rights reserved.

60

Feeling a bit


STRESSED? (‘tis the season.)

Let us help.

We’ve rounded up experts on every stressful subject you can imagine over the next eight weeks:

1. Staying healthy2. Hosting a party

3. Traveling to and fro4. Not going broke in the process

5. Surviving your family

Just turn the page...

62

Let’s survive the season without the usual holiday bloat:


Amy Jarosky - Healthy Vices, New York, NY

If you know you have a party at night, what do you do during the day to prepare? I always try to follow the 80/20 rule, so the day of a party I’ll eat well, focusing on fruits, veggies and lean protein.

Once you’re at a party, what’s your plan of attack? When eating decadent foods, I always try to eat slowly and really savor every bite. I appreciate the flavor and the texture and get more out of the ex-perience. Also, I always start with whatever I love the most. I splurge on the things that make me happiest – usually chocolate!

What if you leave a cocktail party and find that you’re still hungry? At a party you are grazing, so you never actually experience the sensation of fullness. I’m a big believer in making sure you eat three well-rounded meals a day, so if you’re still hungry have something light when you get home. Don’t punish yourself! Also, don’t go to an event starving. Then you’ll eat everything when you walk in the door!

If you do overindulge, how do you get back on track? One trick that I swear by is apple-cider vinegar. The morning after a big night out I put a tablespoon of it in a glass of room temperature water. It stimulates digestion and detoxification. After that – just get back on track.

Do you have any tips for drinking alcohol at this time of year? There are certain drinks that have fewer calories and sugar and I try to steer my clients towards them. I usually suggest red wine – es-pecially because it has beneficial antioxidants – or something like a vodka and soda. Vodka has a lower sugar content than most liquors. Drink slowly, and alternate alcoholic beverages with non-alcoholic ones.

What about Thanksgiving? What are your rules for that holiday? I don’t have any! Ignore the rules and eat what makes you happy. That’s why I named my company Healthy Vices. Everyone has a vice, and I encourage my clients to find a healthier version of their vice, but it’s ok to indulge once in awhile.

Alexander Ceban - Assistant Fitness Manager, Crunch 34th, New York, NY

If a client can’t make it to the gym, what exercises do you recommend that don’t take a lot of time or equipment? If my client cannot make it to a session, I usually give them “homework.” Buy yourself TRX & a Kettlebell, then hire a trainer to learn how to use them, and you’ve got yourself a great home gym. Also, try to take the stairs instead of the elevator or go for a walk during your lunch break. If a client has eaten a particularly fattening meal - what kind of routine would you ask her to perform? If you happen to sit down at the dinner table and eat an extra fatty meal, then, yes, you will have extra work to do at the gym. There is no magic. Resistance training, which increases metabolism by building lean muscle, and cardio are both very important for weight-loss clients. Do you think it’s ok to miss a week’s worth of workouts? What about on vacation - for ex-ample over Christmas break? A week or two of vacation is usually a good thing since you get a physi-cal and mental break from all the stress that you have. Its great if you are able to exercise on vacation, or incorporate activities such as riding bikes, surfing, zip-lining, snorkeling, swimming, etc.

What kind of exercise do you think benefits people who are really stressed out during the holiday season? Cardio? Yoga? What one person might find as a good way to relieve stress is not necessarily the same for another person. Physical activity alone will help you to get rid of stress, so just make sure to do something.

64

Let’s throw the classiest (and easiest) party in town:


Tate Morris - Chef and Co-Owner, eatMOSAIC, St. James, New York

How do you decide what kind of party to throw? You have to consider the purpose of the party, the guests, your space, your skills, etc. I envision the thought process as a flow-chart (see page 66).

What tips have you learned from being in the restaurant business that can help make a party easier? Well, when it comes to drinks, I think it helps to have some sort of cocktail already set up that you can serve people when they first arrive. I tend to go for things that can be made with alcohol or without. For example: a flavored simple syrup that can be added to seltzer or champagne or even vodka. Also – buy only one kind of red wine and one kind of white wine.

How about entertaining in a small space? This time of year you can often use the outdoors for storage – just make sure it’s less than 40 degrees outside. Also, spread the food out. Put the drinks in one area, and food in another. Put some serving plates in the dining room and some in the living room. That helps the party flow, and keeps people from bottlenecking in one spot.

Do you have any suggestions regarding food for someone who is not the most competent cook? Yes – you don’t have to do it all. Embrace takeout. You could get sushi rolls and make your own dipping sauce so it seems special. Or buy a pizza and cut it into bite-sized pieces. Also – pass the food that needs a bit of explaining. As you are serving it you can tell your guests what it is.

How about quantities? Are there any hard and fast rules about them? Keep in mind a general rule of thumb: when people drink more, they eat less and vice versa. Also, as the party goes on, people eat less food. I usually plan for 5 – 8 hors d’oeuvres per person for the first hour, and then it diminishes after that. But I also always have extras.

Tracy Kessler - TK New York, Inc.

When planning a party, how do you decide how many people to invite? Guest count should re-flect the occasion, the space and of course, the budget. I always feel that 10 or more is a party, any less is a get together. Make sure your guest list is rounded out - keeping in mind that everyone has at least 1 other person besides the host that they either know or whom you feel they would get along with. If it’s mostly couples, encourage your single guests to bring a friend, if there are mostly women on the guest list, encourage them to bring their spouses.

What are simple things a host can do that make a party feel special? Give guests something to do other than eating and drinking. Establish a theme. This can mean simply using a color scheme, or using the occasion (such as a holiday or sports event). From beginning to end, intertwine the theme through all the elements of the party—even if you’re not working with big budgets.

Are there things that laypeople tend to forget when hosting a party that a professional knows are necessary? Splurge on help if you can. It may seem extravagant but it will be the best thing you do. You don’t need to hire a caterer, you can still cook yourself or buy prepared foods but even hiring one person to help you heat the hors d’oeuvres, refill the ice bucket and set the desserts will give you that much more time with your guests.

Any particular tips for the planning process so hosts don’t become overwhelmed? Lists, lists, and more lists. Write everything down—the spreadsheet is your best friend! You want to have thought through every possible scenario. Have a plan A and a plan B.

66

JUST DRINKS & NIBBLES

I’M SPENDING $

I’M SPENDING $ ←

←

↓

↑

CLASSIC COCK-TAILS (think mini

BUBBLY AND BITE-SIZED

← ↑

Choose your party:

WHO’S ON THE GUEST LIST?

FRIENDS & FAMILY

CLIENTS &COLLEAGUES

↑

↓


Choose your party:

WHO’S ON THE GUEST LIST?

FRIENDS & FAMILY

CLIENTS &COLLEAGUES

I’M SERVING DINNER

I’M SPENDING $$$$

I’M SPENDING $$$$

↑

↓

→

↑

→

↓

SIT-DOWN MEAL

BUFFET

→↓

START

HERE!

68

Let’s get where we’re going, without the hassle:


Virginia Pritchett - Public Relations for AAA

Does AAA have a recommendation on the number of miles or the amount of time that it is safe to travel in one day? We do recommend drivers stop every 2 hours or 100 miles. This helps to avoid fatigue, allows you time to rest and plan your next few hours of driving.

What “checkups” should you perform on your automobile before embarking on a road trip? Perform the following maintenance tasks before hitting the road: Service your Battery, Air-conditioning check, Fluid for Windshield Washer/Wipers, Emergency Roadside Kit, Tire Inflation and Condition, Regular Maintenance, Inspect under the Hood (Belts, Hoses and Fluids), Prepare and Plan Ahead. Just remember the acronym S.A.F.E.T.R.I.P.!

What tools should you keep in the car for emergencies? Update your emergency roadside kit every season. It should include a mobile phone and car charger; a flashlight with extra batteries; a first-aid kit; drinking water; extra snacks/food for your travelers and any pets; battery booster cables; and emer-gency flares or reflectors.

Do you have recommendations for traveling with young children? Before you leave let each child choose one or two games or toys they will be responsible for on the trip, and pack separate “activity bags” for each child. Load up your iPod with audio books the whole family can get into. Give the kids a map so they can see where you are and how far you have until you reach your destination. This will help with the “are we there yet?” question. Ask each child to tell a funny story about the person sitting to their left. Burn off energy at rest stops with quick races and games of tag.

Do you have tips for drivers that may encounter bad weather on the road? If you are uncom-fortable with the driving conditions stop and rest. Allowing enough time for stops and breaks will help re-duce anxiety about getting to your destination. If there are predictions for bad weather, adjust your travel plans accordingly. To reduce traffic stress, leave early or late to avoid rush hour times.

Roberta Bock - United Airlines Flight Attendant

What can travelers do to make the experience more pleasant? Always make sure to book a hotel with free wifi. Call and ask before you book. If you’re traveling internationally use a service like MagicJack or Skype to make free phone calls home. And be sure to bring an adapter. You probably won’t need a converter because most newer electronics automatically convert.

What tricks of the trade have you learned over your years in the industry? I always pack some bubble wrap and tape if I’m headed somewhere exotic. That way I can protect souvenirs that may be frag-ile. I also make sure to have a copy of my passport.

Is there anything that travelers forget that you think is particularly important? Call your cred-it cards before you leave to set a travel alert, and note that American Express is not accepted everywhere internationally. Also, If you are a frequent traveler consider the Trusted Traveler program. It costs $100 for 5 years and requires that you go to a nearby airport for a one time only screening, but once you are accepted it expedites the process every time you go through security. You can go through a pre-approved line at customs, and you won’t have to take your shoes off or remove liquids from your bag at security.

70

Let’s give generously, and still have money in the bank:


Ryan E. Curtis - Curtis Advisory Group, LLC

Do you recommend a per person budget for holiday shopping or a total budget? I suggest you write down the names of people you will be buying presents for and have an estimate for each person. Add it up and you will have the total budget you are shooting for.

What do people forget to budget for during the months of November/December? The holi-days are a big travel time of year so it is good idea to think ahead regarding additional travel expenses like gas, hotels, etc.

Are there tricks to staying within a budget and not getting caught up in the shopping fren-zy? The more you think about the person and what they would really enjoy, the less likely you are to make an impulse buy on the latest, coolest gadget and it will probably mean more to them anyway.

Do you recommend that people save all year for holiday spending, starting on Jan 1? I rec-ommend setting up an auto transfer from your primary checking account to fund your various needs, wants and wishes. This includes each of the following: emergency fund (savings), retirement (401k or IRA), college planning (if needed – 529 plan), investment account (long term growth or accumulating for a down payment on a home) and your play money (travel & gifts).

Is there anything else you want our readers to know? Try making something. My good friend made me a simple game to play with my boys and it meant a lot to me that he took the time to build it. Remember, credit cards are only good for two things; to build your credit so you can qualify for a home mortgage and to earn rewards points so you can save money on travel.

Jon - Financial Advisor, New York, NY

Do you suggest that people open a special savings account for holiday spending? Yes, espe-cially if you are on a limited budget. I suggest that clients open a secondary account with automatic trans-fers (even $50 - $100 a month) to handle holiday spending. It’s a way to avoid scrambling at the end of the year or putting everything on a credit card.

What’s the best way to set a budget for the holidays? Set an overall budget for holiday spending and try to anticipate everything.

What do people forget to budget for during the months of November/December? People forget about what it costs to throw a party, or bring a hostess gift. Budget for that, too. That way you have a number in mind of what you want to spend, total, and if you go overboard in one category you can try to cut back on another.

How do you deal with the emotional side of spending money at the holidays? You need to be honest with yourself. Before you set the holiday budget you should be living with a day-to-day budget. You have to sit down and get all your bills together, and all of your sources of income, and account for it. Then, the first thing you should do is set aside your savings – I suggest people save 10% of their net income – so that doesn’t include your 401k or other pre-tax savings. Then, finally, you can get to the holiday budget and the fun stuff.

72

Let’s make love, not war, over the dinner table:


Patricia de Diego - ACC, CPE, Certified Executive and Personal Coach

If your family causes you stress, should you avoid spending time with them? Is that self-ish? We have to find the best way to solve the problem. If avoiding spending time with them works, why not? Personally I try to find a way to recover my mental calm and peace with silence, my own thoughts, and taking a rest. The stress causes psychological exhaustion and we need to be wary of that, otherwise the situation can get worse very quickly. Trying to survive a difficult situation without seeking a solution is not helpful. Selfish is not the right word for me. I would say intelligent.

How do you deal with someone that treats you as if you are younger than you are? After many years I have discovered that the best way is to have an intelligent conversation. I avoid touching on topics that create conflict and don’t talk about many things in my life, and that has greatly improved some of my relationships. I understand that that person is not going to change her behaviour with me, but I can do something to improve the relationship.

How can you maintain a sense of equilibrium in the face of difficult family members? Are there tricks of the trade? I try to prepare myself before the family gathering so I don’t focus on what a problematic family member can be thinking, or if he/she is observing me, etc. I try to have more contact with the other family members, avoid the seat closest to him/her, etc. If I notice that I am loosing my sense of equilibrium I step away for at least 5 minutes to clean up the kitchen, or prepare a tea, or to talk with someone that is not in the room, etc.

How can you transition out of a conversation with a difficult family member with grace? I avoid difficult topics and if that is not possible, I change the topic as soon as I can and share something interesting or funny.

Emily Paradise - MSW, CSW

How do you cope with family members that cause you stress? Most often, in times of family relat-ed holiday stress, I will use the “just breathe”, “this too shall pass” approach. I’m a big believer that self talk does wonders to help during times of stress. Mental preparation is key in dealing with those “certain” family members who always seem to get under your skin. Knowing what will probably happen helps with not feeling so attacked.

How can you transition out of a conversation with a difficult family member with grace? Sometimes, taking a break or breaks if needed is all that is needed to “get out” of unwanted conversation. Excusing oneself to use the bathroom or get some fresh air may be all that is needed to divert attention. With all that being said, depending on the family and the severity of embedded negativity, there does come a point when one may ask oneself “ is surrounding myself with these people and subjecting myself to this unwanted and unneeded stress really worth it to keep others happy?” Sometimes, in order to maintain sanity, the best strategy to deal with holiday stress incurred by family is to just not partake in whatev-er activity, dinner, gathering, etc. is planned. I call this “taking a pass.” I don’t feel this is selfish. This is self-preservation.

THE HONEST TO GOODNESS TRUTH:

74

As we express our grat-itude, we must never

forget that the highest appreciation is not to

utter words, but to live by them.

-John F. Kennedy

When you practice gratefulness, there is a sense of respect to-

ward others. - the Dalai Lama

“Rest and be thankful.”

- William Wordsworth

“You simply will not be the same per-

son two months from now after con-

sciously giving thanks each day for the

abundance that exists in your life. And

you will have set in motion an ancient

spiritual law: the more you have and

are grateful for, the more will be giv-

en you” - Sarah Ban Breathnack from

Simple Abundance: A Daybook of Comfort

and Joy

Let us be grateful to people who make us happy;

they are the charming garden-ers who make our souls blos-

som. - Marcel Proust

As we express our grat-itude, we must never

forget that the highest appreciation is not to

utter words, but to live by them.

-John F. Kennedy

When you practice gratefulness, there is a sense of respect to-

ward others. - the Dalai Lama

“Rest and be thankful.”

- William Wordsworth

In everyone’s life, at some time, our inner fire goes out. It is then burst into flame by an en-counter with another human be-ing. We should all be thankful for those people who rekindle the inner spirit. - Albert Schweitzer

Be thankful for what you

have and you will end up

having more. But if you

concentrate on what you

don’t have, you’ll never,

ever have enough.

- Oprah Winfrey

honest to goodness - november/december 2013

Documents

gardener page

yogi page

cook page

great gifts

harney family

unique gifts

holiday season

spectacular pie recipes