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A Sambuca Salute to the New Year

A Sambuca Salute to the New Year

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Start off a New Year’s Day brunch with a toast and a shot of ‘Sambuca Fire and Ice.’

Sambuca is topped with three, and only three, coffee beans.

Thinking about a drink that is both old and new to toast in New Year’s Day with family and friends?

Even if you’ve welcomed in the New Year a few short hours earlier, try this one eye-opener for breakfast or brunch on New Year’s morning. It’s called “Sambuca Fire and Ice.” It’s new because it takes a liqueur-and-coffee after-dinner drink and repurposes it as the perfect shot to welcome in the first day of 2015. At the same time, it’s traditional, a favorite drink in southern Italy and for years the drink to end a meal in New York City’s ethnic-Italian, red-table-cloth restaurants.

Fire and ice — “ghiaccio e mosche” — is perhaps most popular in Italy’s Marche region, where a shot glass or other small, clear glass is filled partially with clear or “white” sambuca anise-flavored liqueur (the ice) and topped with three, and only three, coffee beans. Our preference is Molinari Sambuca Extra, first commercialized in Italy 70 years ago 1945, and our preferred coffee beans are dark roasted for robust aromas.

A match is used to set fire to the drink’s alcohol (around 42 percent). The aromatic blaze releases the rich aromas of roast coffee and anise, and, after the fire dies out, the drink can be sipped, tossed down all at once or added to a large cup of coffee as a flavored sweetener.

Another reason Sambuca Fire and Ice is such a good drink for New Year’s Day toasting is that the three beans are the symbols of “health, happiness and prosperity,” something everyone wishes for themselves and their family and friends at the dawn of a New Year.

Alla salute! – to health.

Raisin-studded fritters: a scrumptious salute to the new year

New Year's Day on the Kansas prairie might be cold, gray, and gloomy. Sometimes hedgerows disappeared in snow and country lanes were blocked so no car could pass.

But inside mom's kitchen, all was bright, sunny, warm, and fragrant with expectation. This was the day - and the only day - when she made portzelki, an old tradition among Mennonites who lived in Russia.

Portzelki are made from a spongy yeast batter. When dropped by spoonfuls into hot, deep fat, they puff up, tumble over, and fry to a golden brown. Portzel, in Low German, means tumbling over and is akin to the High German purzeln. That's how they earned their name.

Usually mom's portzelki were ready by noon. Crisp on the outside, soft on the inside, loaded with raisins, and buried in a blizzard of sugar - this treat had no equal.

A plateful of these warm fritters, a pitcher of cold milk - that was lunch. Everyone ate portzelki and only portzelki until we fairly burst with satisfaction.

Cakes and pastries fried in deep oil are eaten in several Northern European countries to mark the New Year.

Doughnuts, fritters, and Krapfen play an important part in German festivities , but they were eaten mainly at New Year as a symbol of affluence and a ''fat year.''

Russian Mennonite women brought portzelki recipes from their colonies in the Ukraine, but the recipes probably originated in the Netherlands, where for centuries Mennonites made a New Year's fritter called oliebollen (oh'-lee-bow-len), made with raisins and apples.

Portzelki are best served fresh. They can be frozen plain and reheated and sugared. You may also start them at night and finish in the morning with warm fritters for a late New Year's Day breakfast. Portzelki (New Year's Fritters) 3/4 cup milk 1/4 cup margarine 1/2 cup sugar 1 package active dry yeast 1/4 cup lukewarm water 1 teaspoon sugar 1 teaspoon grated orange rind 1 teaspoon vanilla 2 3/4 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon nutmeg, optional 2 eggs 1 cup raisins, steamed

In small saucepan, scald milk remove from heat and add margarine and 1/2 cup sugar. Stir until margarine is melted set aside to cool.

In large bowl of electric mixer, combine yeast, water, and 1 teaspoon sugar. Stir briskly. Let stand 5 minutes to bubble.

Mix orange rind and vanilla into cooled milk mixture and add yeast mixture.

Mix flour with salt and nutmeg. Add 1/2 flour mixture to liquid mixture, beating until well blended. Add eggs, one at a time, beating well after each addition. Add another cup flour and beat 5 minutes with electric mixer. Gradually add remaining flour.

Stir in cooled raisins. Increase raisins to 1 1/2 cups if desired. Cover bowl with plastic wrap and set in warm place to rise until doubled in bulk.

In an electric skillet or heavy saucepan, heat 2 inches of oil to 375 degrees F.

With 2 iced-tea spoons, shape small portions of batter into balls. Cook in hot oil, turning when golden brown. Be sure inside is well done.

Drain on paper towels. While still warm, roll in granulated or powdered sugar. Serve warm.

1 Euro Houses for Sale in Sambuca, Sicily

There have been initiatives in several towns in Italy, where the town is selling unrestored houses for the starting sum of 1 euro. The latest town to announce this offer is Sambuca di Sicilia, a town located in southwestern Sicily. Since this news item was picked up by CNN, the town’s mayor has been inundated with requests from around the world.

Before you jump on the bandwagon, there are some key things to consider on these 1 euro houses for sale in Sambuca, Sicily:

  1. The properties are to be sold at auction, with the price starting at 1 euro. If there is more than one bidder, the price will rise according to bids.
  2. The closing costs are the responsibility of the buyer. If the home is not your primary residence there is a tax of 9% on the deeded value, plus notary fees and a few other miscellaneous charges.
  3. The new owner must commit to spending a minimum of 15,000 euros in renovation within 3 years of the sale.
  4. These houses are not inhabitable, and some have been empty since being damaged in an earthquake in 1968, so may need total restructuring.Here is an example of one of the 1 euro houses for sale in Sambuca di Sicilia:

As someone who has bought and restored an old farmhouse in Sicily, and am currently renovating an apartment in Ragusa, let me give you some advice on restoring an old house:

  1. Find out if there is a consistent supply of water, which can be a problem in some towns in Sicily. This is why you may see a plastic water tank on the roof or terrace of a house, so that the occupants have a back-up supply of water. However, sometimes this back-up supply is not enough, so it is best to plan ahead to have a large enough capacity water tank.
  2. Exposure: A north facing house may be cool in the summer, but is generally dark, and colder in winter. Choose a house with at least one south-facing windows for good light.
  3. Renovation costs: Rule number 1 is, whatever you think it will cost, it will be much more! Estimate the renovation costs to be from 1000 – 2000 euros per square meter of living space, though if you choose high-end fixtures in bathrooms and kitchens, you can spend more. Remember, you may have to replace a roof, and/ reinforce weight-bearing walls, and you may have to dig up the ground floor and refill properly to avoid having problems with rising damp. All electrical wiring and plumbing will have to be redone and brought up to code, and doors and windows replaced. The outside of the house will need new stucco or cladding. And all this before you can have fun choosing pretty hand-painted tiles or cool Italian light fixtures!
  4. I recommend you work with an architect who is familiar with any zoning laws regarding the allowed materials if your home is located in the historic center of a town or in an area with particular zoning. For instance, it may be mandatory to have wooden doors and windows (as opposed to aluminum or PVC,) only certain colors of exterior house paint are allowed, and sometimes solar panels are not allowed. Do adhere to the law to avoid future problems.

Now, for some good news about renovating a house in Italy: If you have an income and file a tax return in Italy, there are currently some excellent tax incentives for renovations. You can get a 50% tax break on up to 96,000 euros of renovation costs, spread over 10 years. In addition, there are incentives for using renewable energy sources and also for new furnishings. Consult an Italian accountant – called a commercialista – to get all the details on tax incentives for home renovations in Italy.

Last but not least, while the idea of buying a 1 euro house in Sicily may sound enticing, you should first consider if this offer is in a town where you would want to live. Don’t expect to renovate and then “flip” the house for a profit, as the market is not amenable. Instead, you might consider buying a place that needs a bit less renovation work in a better location – visit some areas of Sicily to see what feels right. You can find a number of properties in and around the towns of Modica and Ragusa for 25,000 – 50,000 euros that, while still needing renovation, may be in far better shape than a 1 euro house in Italy, and located in a more desirable area where house prices are predicted to rise.

I hope that you have found this to be helpful advice about buying a house for 1 euro. If you want to investigate further, I suggest you contact the town hall in Sambuca di Sicilia to see their current list of houses for 1 euro (they will be adding more houses soon) with floor plans, or consult a law firm that specializes in buying Italian property. You might also want to read this article in English from the Guardian about why the mayor has decided to sell many house for 1 euro in Sambuca di Sicilia.

Revel in the Bounty of the Sea

This menu falls somewhere in between the rustic and the spectacular. While I do pull off the seven courses, they are almost all fairly simple to make.

The one exception is mussels in the garlicky herb butter known as snail butter, because that’s what it is traditionally served with in France. This dish involves steaming the mussels in Pernod, shelling them, arranging them on the half-shell topped with Pernod-imbued garlic butter and then broiling. But they are so incredibly savory that I don’t mind the work, most of which can be done in advance.

What to Cook Right Now

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Memorial Day is a chance to celebrate with friends and family. It’s time to grill some chicken, or will hamburgers be on the docket?
    • Melissa Clark has a fine new recipe for grilled merguez on a bed of minty, lemony couscous.
    • Try this spicy red pesto pasta, a pantry dish inspired by pesto alla Siciliana.
    • You could make this terrific crisp tofu katsu with lemon-tahini sauce.
    • And it’s never not a good time to make quick ragù with ricotta and lemon.

    I’ll serve these as part of an hors d’oeuvres spread that will also include the dead-simple combination of potato chips topped with lemony crème fraîche and salmon roe. This dish is more about shopping than cooking. You need to get the salmon roe, which can be found at fishmongers and specialty markets, and some good small-batch potato chips. But once you have those, it’s a snap.

    Hot crab dip, with its gooey layer of melted cheese, may not be the most sophisticated offering on the menu, but there will not be a speck of it left. And you can mix it up a day ahead. Just bake it right before serving so the cheese stays nice and oozy. As a slight twist, and to sneak another fish onto the menu, I added chopped oysters. It deepens the saline flavor of the dip, though you can leave them out since they do bring the fish total to eight.

    A green chile-laced Thai squid salad rounds out the cocktail snacks, which I’ll serve, appropriately enough, with a classic Fish House rum punch.

    At the table, I’ll start everyone out with shrimp cocktail. But instead of boiling the shrimp, I’ll roast them, and serve them with tomato-horseradish aioli reminiscent of cocktail sauce, only richer.

    Every holiday meal needs a grand showstopper of a main course. On Thanksgiving, turkey Easter, ham. And at a feast of the seven fishes, a very large whole roasted fish brought to the table with head and tail intact is visually dramatic and incredibly tasty.

    Even better is that it’s a breeze to cook (season it up, throw it into the oven and wait) and almost as easy to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Remember to call your fishmonger ahead to order a very large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any four-to-six-pound fish, from delicate, white-fleshed black sea bass to salmon-colored Arctic char. The variety of fish is less important than the size.

    The final fishy course is where that anchovy-dressed salad makes its appearance. Using radicchio and arugula makes it Christmas-colored.

    After all that, it’s a good idea to ask someone else to bring dessert. You can reassure them that all seven fishes have been accounted for. A chocolate babka, however, would be divine.

    Salute to the wine Salon

    Bengaluru is the city of pubs, the heart of the microbrewery culture where crafts flow like water. It&rsquos vineyards have a niche audience too, although it&rsquos the beer that keeps the social pulse beating. There&rsquos isn&rsquot quite as much for the more discerning tippler, no quiet corner where he can find the choicest spirit and understand the story behind it. Until Food Lovers&rsquo MD and founder Kripal Amanna conceptualised a first-of-its-kind venture, the Wine & Fine Spirits Salon, a day-long experience that will unfurl barrel upon barrel of heady delights for the connoisseur. In India, where whiskey walks and vineyard trails aren&rsquot really a cultural norm, the consumer has very little idea of what a particular beverage is about, reckons Amanna.

    The choicest wines and spirits will be brought together under one roof, along with brand ambassadors and consumers, in a day filled with masterclasses, workshops and appreciation sessions, in an atmosphere of learning. Premium brands like Diageo, wines like Fratelli, Sula and other big names like Agave India, Paul John Single Malt, Johnnie Walker, Glenlivet, Campari, Aspri, Wine Park, SDU Winery and Big Banyan will be available too. Inspired by the whiskey walks in Scotland, distillery masterclasses and winery grape escapes, experts will guide participants through the nuances of the process. Be warned, though, it&rsquos not for the novice &ndash each reservation entitles the guest to nine tasting pours &ndash that&rsquos quite a bit of spirit! They are paired with a menu, however, courtesy the quaint cafe at the venue, The Leela Palace.

    Kripal Amanna

    The brainchild of Kripal Amanna, Salon is the space to explore a vast array of wines and spirits with some tasting experiences, &ldquoTypically, it&rsquos very difficult for the Indian consumer to understand what each beverage is all about (as there are so many). We are hoping that with the Food Lovers&rsquo Wine & Fine Spirits Salon which we plan to have once every quarter, it will help wine and spirit companies showcase interesting brands, and allow the consumer to have a tasting experience. It is being curated as an intimate tasting trail and will runs from 11 am to 9 pm as we want people walk in and sip on the potions we have on offer.&rdquo

    From the Belgian craft brewery Hopper or the Early Dark wine house that brings top quality wines from France, it is a chance to have a slurp of the exclusive liquer from Agave India made with Mahua flowers. Add the large bounty of Indian wines made with top class production techniques like Fratelli, SDU, Sula, etc, it promises to be a heady affair. &ldquoYou can have a very decent wine from `600 to `700. In terms of imported wines, there is a tremendous range available too. The Indian consumer is evolving. People are travelling, I think people are more accepting of wines, and are appreciating it and enjoying,&rdquo says Amanna

    Noted wine writer Alok Chandra is thrilled at this bespoke showcase, &ldquoI think it is a terrific opportunity to reach both consumers and trade. It gets consumers to sample wines or spirits in a great setting. I look forward to more of such events.&rdquo

    For the wine and spirit seekers, there are masterclasses by brand ambassadors to know the intimate details of their chosen drink. &ldquoWe have masterclasses conducted by Diageo&rsquos Paul John, Aspri/ Campari, Hopper and Pernod Ricard,&rdquo explains Amanna.

    A platform that will see a coming together of tasting experiences and sampling, Kripal feels, &ldquoI think it create an invaluable experience and value for a consumer to know more about what is happening in the world of wines and spirits. &ldquoWell-curated events like the food lovers wine and spirits salon help us showcase our portfolio to a discerning consumer and build our brand through tastings and experiences. We are excited to showcase Hopper, our authentic Belgian craft beer on Saturday,&rdquo said Madhulika Dhall, founder director La Cave Enterprises.

    The gamut of explorations will include great domestic wines from different terroirs, elaborating further, he says, &ldquoWines come from Maharashtra and certain wines from Karnataka. There&rsquos also a range of imported wines, both from the old world and new, and also some truly special single malts and spirits.&rdquo Don&rsquot just say cheers, raise a toast instead.

      1. Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute season with salt and pepper. Serve mussels with broth.

      Amazing. A new comfort go to! 15 plus years and going strong. No Substitutes

      Wonderful just the way it is written!

      Wow. just made the dish with exact ingredients , cooking time will differ with stove and pots.. It is a keeper and very easy ..great flavor, bread is a must perfect fall and winter dish with the cream

      This recipe is excellent. You'll definitely want a nice baguette on hand because the sauce is incredible. One thing Iɽ add, though, is the juice from one lemon. It was conspicuously missing the first time I made it, and made it perfect when I added it the second time. I also think that 5 minutes is a long time to boil the mussels when you're first cooking them, and would just watch for them to open, especially since you add them to the heat again at the end.

      I don't want to share this recipe it's too good. I had the same cream curdling experience the first time, it's the way it's written. Cook wine well, turn down heat, whisk in cream slowly. I would not sub the leeks, but do double the broth, and I find shaved fennel a nice addition, add with the leeks.

      Another excellent dish. Doubling the sauce is required since sopping up the elixir with French bread is like dessert. The leek is an important ingredient makes it authentic and to me, tastes better than onion. Like the reviewer from New Orleans, we used Champagne it was French and we poured it in our flutes great with the meal.

      Wonderful. Took the advice of cooking the peppers and leek with some garlic and butter prior to following the recipe, and it was a great suggestion. Doubled up all the ingredients and we almost licked our bowls clean. This is my new staple mussel dish.

      Excellent! I followed one if the reviewers suggestions and sauteed the vegetables in butter and doubled the Permod. We will definitely make his one again.

      Excellent and unique way to prepare mussels. The sauce is so good I would double it next time. Added roasted garlic and sauted it, the leeks and the red pepper in a little butter and olive oil till they were soft. Added a few flakes of red pepper too. Then I added champagne (had no white wine around!)and the mussels. Once they were cooked I added the Pernod-- doubling the amount -- let it burn off a little before adding the cream. Simply SPECTACULAR.

      Easy, delicious and authentic. Forgiven too. No leek? Just substitute with onion (very finely chopped) or shallot. Don't want to buy 1 red bell pepper only to use 1/4C? Skip it! We make it whenever we have great breads at hand. The broth is to die for.

      This recipe is excellent if you use clams instead of mussels! Mussels have to much of an ocean taste (salt water/fishy). Clams are have a much milder taste and the pernod sets them off beautifully. Add slightly more pernod and you will find you'll lick your bowl clean with bread!

      Possibly the rave reviews were a set-up for disappointment. This was good, but not excellent. Not a keeper for me.

      Made this for the annual Beaujolais Noveau dinner. So very easy but impressive to the taste buds. This is a keeper.

      This is my favourite recipe for mussles. I go to it every time I want to impress my guests. And the ingredients are so easy I take a look at the recipe before they get here and then put it together as if from pure inspiration!

      This recipe is wonderful and so simple. An alternative to Pernod is Ouzo. same flavor but less expensive. The sauce is also great over linguine.

      To the person that had her sauce curdle. whenever you cook with any type of alcohol, you need to cook off some of the alcohol before you add the cream. only add about a tablespoon of cream to see if it will curdle. then add the rest slowly. It can happen with any alcohol, not just sambuca or pernod or even vermouth. :-)

      I really enjoyed this recipe, however my husband did not like it al all. He is not a big mussel fan but will usually eat and try anything.

      Delicious! The pernod (pastis) added a flavourful and savory taste. One of the best mussel recipies I've ever tried. I will definitely make this again!

      I read the review about using Sambucca instead of Pernod. I did that and it ruined the entire recipe. The sauce curdled. DO NOT USE SAMBUCCA instead of Pernod! I was so upset. I want to try it again but I WILL NOT use SAMBUCCA.

      Fantastic. My boyfriend wasn't so sure about having mussels, but this recipe was a huge hit with both of us. super easy and very tasty.

      This was delicious. I used Sambuca instead of Pernod and put the mussels and sauce over fresh fettucine and it turned out great. It was very easy and quick to prepare.

      Enjoyed this dish and found it straight forward and quick to prepare. Rather than return the mussels to the sauce, I added back just the accumulated juices. Then served the sauce, strained, in large soup bowls, dipping the mussels and pieces of French bread in the sauce.

      I did it friday night as an appetizer, we love it. Saturday, my husband went to the grocery store to buy more mussels and ask me to do it again. Twice we enjoy it. easy and delicious.

      Tickets On Sale for ‘Salute To Vienna New Year’s Concert’: A Festive European-inspired Celebration

      The search for that really hard-to-find Christmas present is now solved when you purchase tickets to Salute to Vienna New Year’s Eve Concert. When experiences are everything and gifts are over-rated, finding that perfect token for the stocking or under the tree can be a challenge. Add tickets to Salute to Vienna to your list of “unusually sweet” holiday gifts.

      Whether you are sending someone or taking them to the concert, it’s an experience that will be remembered. Because it takes place very soon after gift-giving, it’s a great way to prolong the sense of the holiday spirit, while giving those you love the musical wish of a joyful, happy, and healthy New Year.

      Salute to Vienna New Year’s Concert, an annual new year’s tradition in more than 20 cities across North America, is returning to Coral Springs Center for the Arts on New Year’s Eve at 7 p.m. .

      European singers, ballet, ballroom dancers in gorgeous costumes will usher in 2019 with a beautiful concert of light classics, in the style of Vienna’s annual televised Neujahrskonzert.

      Marion and Attila Glatz, co-producers and husband and wife team, both grew up in Europe: Attila in communist Hungary and Marion in Austria. The “Neujahrskonzert” — the 80-year strong tradition of New Year’s concerts, recorded live in Vienna and broadcast worldwide– was something incredibly significant to them both, before they ever met each other.

      Attila said, “Listening to that uplifting music year after year—on the radio long before the television was around, we looked forward to the light it brought into our lives and the sense of freedom it provided from the hardship of those most difficult political times behind the iron curtain.”

      Together, Marion and Attila brought this New Year’s tradition to North America, and this series is now performing almost simultaneously in 24 cities across North America over the week of New Year’s, featuring nine conductors, 18 European singers, 76 European dancers and more than 700 local orchestra musicians across North America this year.

      To date, 338 Salute to Vienna concerts have been produced in the U.S. and 185 in Canada.

      Glatz feels it’s his calling to bring this cherished tradition to new audiences.

      ”This music is a flame of inspiration for us to carry forward and it is now a responsibility for us to ensure its protection by developing new audiences who will appreciate its beauty and importance for years to come.”

      Purchase tickets online at The Coral Springs Center for the Arts or call 954-344-5990. Located at 2855 Coral Springs Dr, Coral Springs.

      Author Profile

      Sharon Aron Baron Editor of Talk Media and writer for Coral Springs Talk. CST was created in 2012 to provide News, Views, and Entertainment for the residents of Coral Springs and the rest of South Florida.


      Sambuca was created approximately 130 years ago but became popular after World War II. Sambuca is a delicious liqueur made from anise so it has a licorice flavor. I have many fond memories of my father and uncles pouring Sambuca into their espresso! Sambuca is a very sweet liqueur so it acts like sugar in your coffee. You can drink it neat as well, or over ice, but if you drink it neat the tradition is to drink it alongside three coffee beans representing health, happiness and prosperity. The bitterness of the coffee bean is offset by the extreme sweetness of Sambuca. This liqueur is approximately 38 proof which makes it easier to drink. If you add water you will see the ouzo effect just like the Greek drink. Water and Sambuca create a cloudy liquid and is simply delicious!

      Sambuca can be purchased at your local grocery store chain such as Albertson’s or Ralph’s as well as Total Wine & More for approximately $23.99 a bottle.

      A Year Together Apart and a Salute to Staff: Spring 2021

      Five new leaders have joined USC, and one longstanding Trojan has taken on a new role. After an extensive search, the university named its first chief inclusion and diversity officer, as well as a senior vice president for communications. New administrators for Title IX/equity programs, admissions and university relations also joined the university. In addition, USC selected an experienced administrator for its effort to reach out to small businesses. Learn more about these leaders below.

      USC’s Office of Business Diversity and Economic Opportunity focuses on diverse local businesses

      Led by Michèle G. Turner, a new push is underway to build powerful working relationships with diverse businesses near both USC campuses — with social justice, opportunity and inclusion as part of the business plan.

      USC announces first chief inclusion and diversity officer

      As part of President Carol L. Folt’s senior leadership team, Christopher Manning will reinforce the university’s commitment to inclusion, diversity, equity and belonging.

      Experienced leader to join USC as senior vice president of communications

      Kyle Henley, a Southern California native, will provide strategic direction on how to best share the university’s academic vision and community impact.

      USC’s new equity and Title IX expert guided by desire to help people through tough times

      Attorney and higher ed leader Catherine Spear sees respect, access and inclusion at the heart of her work to prevent and address misconduct and discrimination.

      Experienced administrator to oversee USC admissions and enrollment

      Kedra Ishop brings decades of higher education expertise to her new role as vice president for enrollment management at USC.

      USC names Samuel Garrison senior vice president of university relations

      Garrison will direct a more robust department dedicated to community partnerships, civic leadership and collaboration with local businesses, schools and neighbors.

      What is hard kombucha?

      Before we get into the hard stuff, here&aposs a little background on how kombucha is made. Found in the refrigerated section (usually close to specialty juices), kombucha is a fermented sweetened tea that uses a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY starts as a residue on the surface of the tea, then grows to fill the diameter of the jar while getting thicker. Kombucha has become more popular in recent years due to its gut-healthy probiotics and immune-boosting benefits. According to Bridget Connelly, CEO and co-founder of Luna Bay, hard kombucha is brewed like kombucha, but it has been fermented longer to give it a boozy bite. As for what it tastes like, if you haven&apost had regular kombucha either, it&aposs got a sweet and tart flavor and is lightly carbonated. Hard kombucha is similar, but with more punch. It&aposs reminiscent of drinking sparkling cider, only more sour with the floral, herbal, or fruity notes its been flavored with.

      A Healthy Salute to New Year’s Resolutions

      Just in time for those get-healthy New Year’s resolutions, the U.S. government has released its latest dietary guidelines for 2015-2020. These include recommendations that we eat more fruits, vegetables and whole grains while reducing our sugar, sodium and saturated fat intake. The government releases its dietary guidelines every five years, and the recent release couldn’t have come up at a better time, with many Americans focusing their New Year’s resolutions on health and wellness. In fact, staying fit and healthy (36%) and losing weight (32%) are this year’s top two resolutions in the U.S.

      But it seems that many Americans didn’t need the new dietary guidelines to motivate them to be healthier, as plenty say they’re already one step ahead of the game. In an English-language survey Nielsen conducted in December and January, 67% of U.S. consumers said they plan to exercise more, 48% plan to make healthy food choices and 29% plan to eat fewer calories. However, many Americans are already on a path to healthier lifestyles. Nielsen’s 2015 global health and wellness survey noted that 59% of respondents are eating more natural/fresh foods and cutting down on fat along and 57% cutting down on their sugar intake.

      These health-savvy consumers with New Year’s resolutions are leaving nothing to chance by putting strategies in place to help them stay on track. In Nielsen’s recent survey, 47% of respondents stated they plan to using smartphone apps, while 34% plan to use calorie trackers to support their weight loss journeys.

      While shopping to achieve their healthy lifestyles, consumers are already seeking fresh, natural and minimally processed foods. Top health attributes influencing consumer purchases this year: foods high in protein (73%), high fiber and whole grains (71%), food made primarily from fruits/vegetables (69%) and natural flavors and low salt/sodium options (66%).

      There’s no doubt that people are becoming more aware of the importance of a healthy lifestyle, and the government’s new 2015-2020 dietary guidelines are out just in time to help consumers shape and stick to their New Year’s resolutions. Manufacturers and retailers can benefit from stocking their shelves with products that consumers are looking for to help achieve and maintain a healthy lifestyle.

      Thank you to the folks at Nielson for this great article. To view the web version, click here .

      Watch the video: Lawrence Welk Show - Those were the days - 1975 - Complete HD (August 2022).