Project Green Challenge Expecting Thousands

Hearing the word "green" makes some cringe at the thought of stinky hippies who love the earth and peace but not deodorant. Times they are-a-changin'. The new faces of "green" are your neighbors, your children and the leaders in your community. Green consumers are no longer the tree-hugging 1970's stereotype and are making big changes from car choices to product consumption.

September 28th is “Green Consumer Day”, a day dedicated to building awareness about the importance of recycling, reusing and reducing. A great idea…but one day is hardly enough. Change is made over time, step-by-step toward the greater purpose and committing to small changes daily is how lifestyle changes occur. I recently had the pleasure of sitting down with Andria Kern, the Project Coordinator for Teens Turning Green (TTG), to discuss their mission and upcoming Project Green Challenge.

Teens Turning Green is a youth-led non-profit devoted to education and advocacy around environmentally and socially responsible choices for individuals, schools, and communities. "We seek to promote global sustainability by identifying and eliminating toxic exposures that permeate our lives and threaten public and environmental health." Students of all ages participate and commit to making changes in their lives and in the community. Their latest mission? Project Green Challenge. Beginning October 1st, they are devoting the entire month of October to environmental education. The program offers participants one challenge per day to live greener and cleaner.

Project Green Challenge, their largest initiative to date, seeks to mobilize high school and college students across the country to green their lifestyles in just 30 days. From October 1 – 30 students who register on www.projectgreenchallenge.com will take on one challenge a day, each focused on a specific “green, greener or greenest” action. Each is aimed at building a powerful, diverse and far reaching movement that inspires youth to transition from conventional to conscious and take small steps that will help sustain a healthy and just world.

Participants will share their responses and experiences on ProjectGreenChallenge.com, Facebook, Twitter, and YouTube. Those that complete the 30-day Challenge can apply for the “challenge finals.” 10 finalists will be selected to participate in Green University, a two-day eco-summit held in the Bay Area, California this December.

What began in the Bay Area in 2005 now has a presence at elementary, middle and high schools, universities, and student organizations across the country, as well as a strong virtual platform and media presence. The TTG chapters lead grassroots efforts that aim to raise awareness, encourage behavior change, and lobby for policy that will lessen local and global impact. According to Erin Schrode, 20, Project Green Challenge program director and co-founder of TTG, “YOU can change the world! End of story. Choose an issue, get educated, unite with your peers, spread the word, and take action today. YOU can transform your life, home, school, and community – and thus, make this planet a better place. And environmentally and socially responsible choices in lifestyle, schools, and communities is a brilliant place to begin.”

TTG is expecting tens of thousands of students throughout the country to take the Project Green Challenge and go from conventional to conscious in just 30 days. This week and next, I will be sharing more green with you in hopes of inspiring more people to take the challenge. Stay posted and have a great Monday!

For additional information on Teens Turning Green or Project Green Challenge, please visit:
www.teensturninggreen.org.org
Www.projectgreenchallenge.com

Sunday Supper: Slow Roasted Pulled Pork Sandwiches with Carrot Fennel Slaw and Tuscan 3 Bean Soup

The market was bustling with onlookers and cooks of various skill sets jockeying for position in front of the season’s freshest bounty. As we are leaving summer and entering fall, the blueberries, beets and strawberries are on their way out and the apples, pears, grapes and squash are beginning to become present. The next few weeks are the most fun as the transition begins and menus change. Strawberries, blueberries and peaches are at their peak giving me the perfect excuse for freshly baked blueberry muffins, peach pie and strawberry tarts.

Six weeks ago, my life changed for the better freeing up my weekends and allowing me to celebrate Sundays for what they are. As I made my way down the avenue, I couldn’t help but smile at the live band dressed in cow-spotted chaps, Wranglers as they covered Johnny Cash. People of all ages danced and sang as they yee-hawed away. Typically, I am very systematic in my ways and often go to the market visiting the same vendors choosing much of the same ingredients and leave in a calculated 20 minute span without taking a moment to enjoy the scene.  This weekend, I chose to enjoy the journey and remind myself that Sunday is about slowing down, cooking throughout the day and enjoying the purpose of it all. And that is exactly what I did. Going forward, Sunday Supper will be posted later than it previously was so I can truly enjoy my day for what it is.

Today’s menu is low and slow with a variety of flavors. I started of my day with freshly baked blueberry muffins topped with an almond streusel served with my favorite coffee from Pacific Bay Coffee Co. After thoroughly enjoying my beautiful breakfast, I decided to make pulled pork BBQ sandwiches for dinner so I created a rub and began roasting the bone-in pork early in the day. I topped the pulled pork with a fennel carrot slaw and served it on freshly baked buns for dinner and made a Tuscan Bean Soup for lunch with some fresh cranberry beans that I had picked up at the farmer’s market. I served it with a sweet batard bread that was lightly toasted and buttered. It was delicious. What a perfect day…I did however, forget to take a picture of my sandwich. It was 8pm and all I wanted to do was sit, eat and savor the moment. So I did.

What You Will Need

Tuscan Bean Soup 

1/12 cups cranberry beans

1 cup garbanzo beans

1 cup kidney beans

1 large carrots

2 ribs celery
1 medium yellow onion

1 medium zucchini

1 bunch kale stems removed and cut into small pieces

1 can diced tomatoes (recommended San Marzanos)

1/2c. cubed pancetta

4 c. chicken broth

4 garlic cloves minced 

dried oregano

fresh thyme

fresh bay leaf

fresh rosemary

red pepper flakes

olive oil

sweet batard bread or alternate fresh bread with a nice crust

Parmesan cheese

Pulled Pork Sandwiches with Carrot Fennel Slaw

Pork Shoulder or But, bone-in or bone out

For the Rub: salt & pepper, onion powder. garlic powder, chili powder, cayenne

For the Basting Jus:  Cider vinegar, brown sugar, red pepper flakes
Red and Green cabbage 

Fennel Bulb and fronds

1 large carrot

1 rib celery

2 scallions slivered

1 T. verjus

1/2 t. cider vinegar

1/3 c. mayonnaise

Soft rolls

What To Do

Tuscan Bean Soup

In a large soup pot or dutch oven, heat 1 T. olive oil over medium heat. Add the pancetta and let cook for approximately three minutes. Saute the onion, celery, carrot for 3-4 minutes. Season with salt and freshly ground black pepper, to taste then stir in garlic and allow to cook two more minutes. Meanwhile, shell the cranberry beans and blanch for one minute. Add the kidney beans, garbanzo beans and blanched cranberry beans to the pot. Stir to combine and cook for 2-3 minutes. Pour in the diced tomatoes, the chicken stock and herbs.

***Sugar Tip: If you have kitchen twine, it is helpful to tie the herbs including the bay leaf into a bundle. It makes it easier to remove later.

Season your soup with the red pepper flakes, salt and pepper. Cook for 20 minutes, then add the kale. Continue cooking and tasting until the cranberry beans are completely tender. Slice thick slices of the batard bread and toast. Top with butter (Irish butter is my favorite) and serve with a big bowl of soup with grated Parmesan cheese on top. Crack fresh pepper on top if desired and serve.

 Pulled Pork Sandwiches
You will want to roast this low and slow for a minimum of 6 hours so begin in the morning and serve for dinner. Preheat oven to 250 degrees and prepare a baking sheet with a large piece of foil. Prepare your pork shoulder by rinsing and patting dry. There may be twine on it so if that is the case, just leave it on while cooking. Season with the rub making sure to massage it well into the meat. Once you ensure that the meat is seasoned on all sides, wrap completely in the foil and place on the baking sheet then place in oven and roast for 5 hours. In the last hour, baste every ten minutes with the basting jus. Make this approximately 10 minutes before you begin basting so the liquid is hot. To make the basting jus, add the cider vinegar, brown sugar and red pepper flakes to a medium sauce pan and bring to a boil.

www.epicurious.com

You will want to make your slaw in the morning as it becomes better over time. Using a mandolin, slice the celery, fennel bulb, and cabbages into a large bowl. Take a carrot peeler and shave the carrot into the bowl. Remove the fronds from the fennel and chop for approximately 1T. worth and sprinkle in. Add the cider vinegar, verjus and mayonnaise to the bowl, stir to combine and add salt and pepper to taste. Sliver the scallions and toss them in as well. Stir to combine, cover and refrigerate. This can marinade for as long as the pork is roasting just make sure to stir every 2 hours. Taste for salt and pepper in the last hour. Add as needed.

Remove the pork from the oven and remove from the baking sheet preserving the drippings. Place foil on a cutting board and carefully remove the foil. Do not let the steam burn you- be careful.  Using two forks, begin to shred the pork apart. Pour the remaining basting sauce into a large sauce pan and add 1/4 c. ketchup, 2 T. of cider vinegar and the remaining pan drippings over medium-high heat and bring to a boil. Pour over the pulled pork and stir to combine.

Serve the pulled pork on freshly baked buns topped with carrot fennel slaw. The crunch of the cabbage is the perfect contrast with the soft tangy pork. Pair this with a juicy Paso Robles Zinfandel.

Happy Birthday Kimberlee!

Happy Birthday Kimmy!

Our little fashionista celebrates her birthday today! She has been bringing you affordable fashion and styling tips for over a year. Last fall, she vowed to transition into the fashion industry with full force and I am proud to say that she has accomplished her goal! She began copy writing for a shoe company out of northern California last year. At the turn of 2011, she began building her brand by participating in local fashion events and networking throughout the industry becoming a local expert on fashion and style. Kim created a website Kimberleesmith.com to help market her skills landing her a second copy writing job which led into becoming an assistant buyer. She began traveling to trade shows across the U.S. gaining experience and industry connections.

Kim created her "Little Black Book" for fashion and beauty events in the tri-state area and has become a community leader among peers. Staying true to to her journalistic passion, she has attended various runway shows and covered numerous events. This summer she orchestrated her first event securing local sponsorships, vendors and designer labels. This and her additional involvement in the industry has led to her latest accomplishment. She  by recently accepted a position with one of the  finest boutiques in her community carrying designers such as Diane von Furstenberg, Marc Jacobs, Tori Burch, Rag & Bone, Beth Bowley, Demylee and Smythe.

This has truly been a year to celebrate her passion and accomplishments. Wishing you a beautiful birthday celebration!

xoxo J

Fashion Week Sponsor Wins Social Matchbox - Releasing Alpha

TGIFF! Fashion Friday is here again! There has been so much happening this week to celebrate. Congratulations to our friends at OMGiLuv.It for winning the Community Choice Award at Social Matchbox in Washington D.C. last week! They won back2back at Social Matchbox and Keiretsu!

OMGiLuv.It pronounced "Oh My God I Love It", is a app that let’s users find products they love and start trends. In short, while you are out shopping, you see something that you love and what do you say? OMG, I love it! Right? Well isn't this a clever little app? You simply take a picture of what you love and share it across your social network. What to find trends? No problem, just click on the map to see what is trending where. You literally see what people are loving across the globe. OMGiluv.it!!

OMGiLuv.It, sponsored San Francisco Fashion Week in August, and is now sponsoring DC Fashion Week. Michael was also a co-host at SFFAMA's Fashion Racked party on FNO celebrating the SF fashion scene. I had a chance to sit down with him and Co-Founder Aron Keuhenmann to talk about their new app. “We all have friends who find the coolest products, or set trends. Who always know where to find the best stuff”, says Co-Founder Aron Keuhenmann, “OmgIluv.It is a way to tap into all the local trends and hot products in your area.” By sponsoring events like Fashion Week, OMGiLuv.It is bringing their innovative application to the shopping destinations in both cities. "We are engaging the fashion retail community, from independent designers and local boutiques to iconic brands and retailers,” says Co-Founder Michael Lesniak.

The OMGiLuv.It team took home the coveted Community Choice Award at Social Matchbox last Thursday night in Washington, DC. Founders, developers, marketers, angel investors, venture capitalists and journalists gathered at the Navy Memorial Center to listen to 5 minute pitches by each of the 10 finalists and ask questions.

SMB’s Community Choice Award is an audience vote in the form of attendees investing a majority of their $5M Social MatchBUCKS in the winning company. Previous winners include well known companies such as Hotpads.com, Living Social and TapMetrics.
Plans for a public beta are scheduled for November. They are seeking alpha testers in the San Francisco Bay Area and Washington DC. If you live in SF or DC and are interested in being an alpha tester go to http://www.omgiluv.it and sign up.

***Founded in April of this year. OmgIuv.It and is located in Silicon Valley and Washington DC. For more inquiries about the company contact:

For Technical Inquiries
Lawrence Norton
lawrence@omigluv.it

Press and other inquiries
Michael A. Lesniak
michael@omgiluv.it

An Inside Look At Tres Chic Productions

The world’s most amazing, brilliant, and breathtaking things come in the tiniest little packages.  Wrapped in layers of colorful fabric infused with sheer confidence, Caitlin Larson has exactly what every runway deserves…immeasurable talent, breathtaking beauty, extravagant taste and a natural charisma that is coupled with an “I will not take no for an answer” attitude.  Her energy is contagious, and her spirit is so genuine that it can be felt from every corner of the room from the moment she enters. 

An experienced talent having already graced runways close to 100 times in her modeling career, Caitlin’s energy may be larger than life, but her stature stands only 5'3” high.  The industry standard traditionally seeking women standing 5’9” or higher, petite sized heights like that of Caitlin’s can present an incredible challenge to a model pursuing her runway career…but not for Caitlin.  Her persistence and charge to take the world by storm is not to be ignored, and she does not willingly settle for a “no” when she is intently focused on her goal.  She is foraging a trail for models everywhere that do not fit the mold, and her movement deserves a round of applause.  I love that.  A little bit of reality infused into runway, simply brilliant. 

Founded by Larson in 2010, Tres Chic Fashion and Modeling Productions brings an amazing opportunity to models that may not fit the typical criteria checklist used by other agencies. Like many other agencies, models learn industry do's and don'ts, poses, posture and runway walks. They learn hair and make-up techniques, networking tips and styling. The Tres Chic difference is her motto on petite models. She believes that "petite models embody beauty and elegance" and provides them with an opportunity that other agencies may deny. Her productions drip with approachability and are truly a work of high fashionable art. With a team of 36 individually genuine, real, and relatable models, they are producing multiple major fashion events annually.  Highlighted with many collaborative shows as part of various local events, Tres Chic has made their mark in their first year running and is preparing to exceed expectations as they move into a bright future.   One of Caitlin's most recent productions was hosted at the Astor Hotel in their elegant ballroom. The models floated by in high fashion pieces from local couture designers and trendy boutiques as the chandeliers twinkled covering the ceiling and a crimson runway. The show consisted of nine designers featuring everything from couture dresses, to pieces in electrically bold colors, to stunning and exotic prints.  Her goal is to bring everything amazing about Chicago/New York style high fashion to the fashion community in the Milwaukee.

Tres Chic Productions has been featured by InsideMilwaukee.com official site of Milwaukee Magazine, in “Forces of Fashion,". I recently had the pleasure of standing runway side at Roxxy, a Live Motion Fashion Exhibit.  The name alone intrigued me enough to lock me in for the evening.  Hosted at the Londonberry Showroom in Milwaukee, WI on Friday, August 26, 2011. Roxxy was the fourth ever fashion event produced by Tres Chic, and featured Caitlin along with 12 members of her Tres Chic model team. Showing fashionable styles from both Lounge Boutique of Water Street and couture designer Kia Xiong whose designs parallel Couture Fashion Week New York.  A runway in the round, models encircled the banister of the open third floor creating an unexpected stage for the fashion exhibit, in motion.  Lights were low, music was hot, drinks were in hand and the intimate audience was captivated.  The pieces made a tremendous statement, and the cohesiveness of the collection was clearly intentional.  Colorful and playful with a touch of sensuality, each high fashion design brought a unique element to the show. It was a show unlike others I’ve seen, and it was smashing. 

For $10 in advance or $15 at the door, entrance included sushi samplings and a complimentary mixed drink of choice along with a night filled with beautiful style.  Makeup and hair were colorful statements in height and hues thanks to Motives Cosmetics and The Knick Salon, photographers were in no short supply as flashbulbs lit up the room with every step of the runway production, and style was to be found everywhere.  Caitlin is a natural born star, and she is taking her production company right along with her.  I look forward to being hypnotized by Tres Chic shows in the future.

xoxo Kimberlee

Take the $5 Challenge

Take back the "value meal" this Saturday by participating in Slow Food Nation's $5 challenge by cooking a meal for no more than $5 a head. Now that hardly seems like a challenge considering that the majority of this country prepares meals everyday for a total of $5, right? It's downright easy. Well clearly, that is not the point.

There isn't a person on this green earth that hasn't been to or seen a commercial for a McDonalds or some other fast food chain that offers a "value meal" that costs approximately $5. These meals are typically sodium laden, contain copious amounts of high fructose corn syrup, and leave those who eat them in a state of disgust or a food coma, whichever comes first. All for the low, low price of $5. American value at its best.

Now do the math, $5 for a family of four is $20, no big deal. Let's say they hit up McD's 2-3 times that week. Ok, now it's $60. Multiply that by 52 weeks, that's $3,120 worth of crap being digested by not only the parents but the kids who's palates are just beginning to develop. Not only is it gross, it's expensive.

My point here is simple. You can make a meal for $5 a head and eat really well. The true challenge is figuring out menu that can be ready quickly, as in under 10 minutes, served warm and tastes good.
I have decided to take the challenge and I will share my results with you. I invite you to participate in the $5 challenge as well to support the movement towards healthier living. You can choose the simple challenge above or add my proposed twist of a 10 minute time limit. Your choice.

Whatever it is you choose to do, know that food can be prepared and served for the same price or less than a value meal. Send your story to me at sugarlipslifestyletips@gmail.com and you could be featured on my page as the winner. Please submit photos, menu and shopping list for a chance at the challenge title. Good luck!

FNOSF Recap Part One: Fashion Racked

NY Fashion Week has come to an end and has been an exciting opportunity to celebrate world-wide. Last week Thursday, I celebrated Fashions Night Out in style as a co-host of SFFAMA'S Fashion Racked party at 5 Claude Lane. I met some new designers and witnessed some of the best fashion on the west coast. Or should I just say, an entourage of well tailored male models made an unforgettable entrance with designer Daniel Sudar. Whoa is me...and I thought girls had all of the fun!

The crowd was not the typical Bay Area fashion crowd. Although I saw many familiar faces like the ever gorgeous Mira Torres-Montalvo of The Beauty Bohemian and Michael Lesniak of Omgiluv.it, this crowd was different. They were focused, well dressed and offered great conversation instead of the usual check me out chat. We discussed trends, inspiration, upbringings and more and I had the opportunity to interview many of the designers at the trunk show. I even purchased an adorable vintage piece from Shunxii while enjoying a taste of tequila ice-cream. Yum!

Valerie Ogoke and Jasmine Stanley

Co-host Laurie J. Wright, Gina Garcia and Jennifer Spence

The Fashion Tour
My first stop was WorkPlayDate with designer Angela Agabao. Although her line, which launched in November 2010, is rather new she is not new to design. After receiving her first set of tools in high school, she began designing after watching her Grandmothers master the art for most of her young life. They still bring inspiration to her designs today as she continues her career in runway, music videos and personal styling.

Next stop, Shunxxi where vintages pieces are collected from various resources including when she takes on the challenge of cleaning out her client's closets! She describes her collection as "Eco-friendly and fun at the same time". I'd say! A history lesson too.

I continued on around the room learning more about the different designers and their beginnings. The fine craftsmanship of Kenohen caught my eye from across the room.
As I neared the perfectly cropped jacket, I was approached by friend and Designer, Dahae Kim, who was managing both collections for the evening. Kim, a Korean designer who studied at the Academy of Art graduating in 2009, has been designing her Homme menswear line for only one year but has been in the industry for almost seven. She recently presented her line at SF Fashion Week Avante Garde. Homme has dark A symmetrical lines and pattens pulling inspiration from dark nightmares and militarization.

Photo on right by Del Geronimo Homme by Dahae Kim

White Petals designer, Danielle Gardner creates all but a shoe; which in fact, may be her next feat. Hand made in San Francisco, she makes custom couture, hand made accessories, ready-to-wear, and clutches. Her materials are sourced locally and from around the world. Crafting since she was five and sewing at eight, she decided to pursue what came naturally and began her journey. Gardner studied under master tailors in Hong Kong, Singapore and Paris before launching her own line, White Petals, three years ago.

As I mingled throughout the room, I realized that SF fashion is really beginning to get the recognition that it deserves. With the Academy of Art being the only design school in the U.S. invited year after year to participate at NY Fashion Week, we must be producing something extraordinary. Last Thursday, it was apparent that the community is beginning to realize the power behind these incredible designers and supporting their art. There was a whole new sense of pride in the room and I felt lucky to be a part of it all. More to come... Happy Fashion Friday!

Cyn

Missoni Madness!

Missoni madness is on! Target's website was down for most of the day yesterday and part of today due to the unexpected popularity of the launch of Italian designer Missoni. The Target next to my house is one of the top in retail sales for the nation in womenswear and stocks a large variety of designers. They were sold out 5 minutes after opening. It was madness!
For the first time I was able to access the page to find that many of the items are completely sold out. There are a few iPhone and iPad covers left and a few towels. I will keep checking back to see if they restock. My prediction is that they won't but I am crossing my fingers!
Wish me luck!
Cyn

Sunday Supper: Grilled Jerk Chicken with Okra Over Rice

I have been been a bit bored with the same old dishes and inspired to try new flavor profiles including various curries, Indian and today's recipe. I got the Epicurious app on my phone to explore new flavor profiles. Once I find a recipe that I like, the app will generate a shopping list that allows me to check off items as I shop. It's my new favorite tool.

With most jerk recipes, the meat will need to marinade for at least 4 hours. I marinaded the chicken for 24 hours in the jerk and had B grill it on the Weber over really hot coals. Typically jerk is cooked slower than my version but I wanted a touch of the charred or blackened flavor to come through. You can use any kind of meat instead of chicken and I added cilantro to the jerk which is also non-traditional and can be opted out if you choose. I have never made okra before and searched various recipes to find consistency. As always, I try to stick with a Southerner for that kind of recipe.

What you Will Need:Chicken Thighs 2-3 per person
White rice
16 oz. Chicken stock
Fresh okra (2-3 per person) slice into 1/2 in slices ends removed.
8 oz. Canned, diced tomatoes
1/2 yellow onion, diced
2 T. Olive oil
Garlic powder
Onion powder
Paprika
Salt & pepper
***See seasoning note below

Cilantro Jerk Marinade:
Fresh cilantro sprigs, stemmed (optional)
2-4 scallions, chopped
4 large garlic cloves, minced (reserve one for the okra)
1 small white onion, diced
2-3 fresh habanero chile, stemmed and seeded to taste (4-5 if you are bold)
1/4 c. fresh lime juice
2 t. Low sodium soy sauce
3 T. olive oil
1 T. packed brown sugar
2 t. black pepper
1.5 t. tablespoons salt
3/4 t. freshly grated nutmeg
1/2 t. cinnamon
2 t. ground allspice
1 T. fresh thyme leaves

In a food processor, add all of the above ingredients under marinade and blend until smooth. Pour into a large ziplock bag and add chicken. Refrigerate for minimum four hours turning over at least once. Allow meat to come to room temp at least one hour before grilling.

***Seasoning note: I spiced the okra as I went along using salt, pepper, a touch of garlic and onion powder and a sprinkle of paprika.

Prepare your grill. For the okra, in a large frying pan over medium high heat, add 1/2 diced yellow onion and sauté 2-3 minutes. Add sliced okra and sauté another 3 minutes. Sprinkle with salt, pepper, onion and garlic powder then pour tomatoes over the top and stir to combine. Allow to come to a boil then reduce heat to medium low and let simmer for 20 minutes. Contiye ro taste and flavor as needed. Begin cooking your rice in chicken stock according to the instructions. Not all rice is the same so it's important to follow the directions closely for the best results.

The coals should be nice and hot, remove chicken from marinade and place directly over coals and cook for 5 minutes per side, 10 minutes total per thigh. ***Note: cook time is for very hot coals with direct heat and will vary with different cuts or types of meat.

Turn once clockwise per side to get cross sear marks. Serve over white rice with okra on the side.

I Will Always Remember: Honoring The Fallen of 9/11

I remember the moment that the news came over the radio on Sept. 11, 2001. I was a student at UW-Whitewater driving back to class after finalizing the details of a project that I had been working on for the past three weeks. I was frantically trying to get back to campus to turn in my work when suddenly time stood still and nothing else mattered. As I listened to the announcement hit the airwaves, I felt a nauseating pit in the bottom of my stomach as the realization came over me.

***Please note that this piece may be difficult to read and contains graphic content.

I remember that moment like it was yesterday. I could feel the horror, the pain, the agony and the fear from over 775 miles away. My foot let off the gas as I drove to school in shock at the tragic news. The deadline that I was trying so hard to keep was no longer a priority as I listened closely to hear the details. I returned to campus and found televisions set up through out the common areas and that classes had been canceled for the remainder of the day. There was a somber feel and a complete sense of confusion as I walked through the hall towards my professor's office. No one was talking, no one was moving, we all just stood in utter silence watching, waiting, praying that this wasn't really happening. I returned home and watched the news for the remainder of the day feeling helpless, devastated and empty.

A few weeks later, my poetry Professor had found a video of a documentary that was filmed that day and gave everyone in the class the option to opt out if they felt that the content was too graphic or emotionally difficult to view. I chose to stay and view the film and it has since been burned into my memory like a branding iron marks a bull. The documentary was about the NYFD and they happened to be interviewing firefighters at one of the first firehouses to get the call that dreadful day. At the time of the call, they did not know the severity of the situation and joined the brave men and women as they went into the wreckage to save as many lives as they could.

The sounds and scenes documented were piercing. You could hear the building groan and the screams of the people that were trapped above them. The chaos of it all engulfed them like a flame as bodies fell from the sky like rain. It was sheer and utter horror. The filmmakers were instructed to run as the building began to collapse. As the tower came down, the cloud of  ash and debris had blasted down the surrounding streets and buried all around it. The camera man narrowly escaped being buried alive by some man who had seen him in the street and pulled him into his business for cover. The camera continued to film as the glass shattered and the dust covered the view. You could hear them breathing and the panic in their breath.

I can not begin to imagine the depths of emotional scarring that the events of 9/11 have had on those who were there that day witnessing these sounds and those lost as a result.
Two years later, in 2003, I visited Ground Zero and toured Saint Paul's Chapel. It was peaceful and calming with photos, letters, flags, messages, notes and more for all to view. The scuff marks from the boots of the men and women who had laid on these benches seeking rest and solitude remained. They came here to pray, heal and honored those lost. I stood in silence tears streaming down my face as I read the messages including the one about how the chapel and tombstones in the yard had escaped all damage when all else had been destroyed.

After leaving the chapel, I walked along the parameter of the grounds reading messages from people all over the world. An American flag hung against a near by building and could be seen from any angle to remind all that we stand united. The messages continued on as I made my way back to the subway station and although they were in many different languages, the message was clear. "We Will Never Forget".

I will never forget. Today I mourn those lost and honor those who survived. My middle school crush, Martin Niederer, was one who was lost that day and have included the link to his guest book for those of you who knew him as well. Martin's Legacy

There is a great clip in today's sermon below beginning at minute 16:54. She describes the view from the vicarage that over looks Ground Zero today, ten years later.

Eliminate Age Spots With Light: Lumi-Light

Do you have dark spots on your face or hands? They may be age spots. I made the mistake of buying Designer sunglasses that had little to no protection near the bottom of the lens actually causing the sun to damage the delicate skin below my eyes. I found a solution that works in half the time of Clinique's Even Better Clinical which I used last year.

This time I wanted real results fast. Fight age spots with light and product. Jane combined the revolutionary Lumi-Light machine and reduced my age spots by over 50% in just a 6 sessions. The light not only treated my acne, it reduced my age spots to where they are no longer visible through my make-up and reduced the redness in my skin as well.

We used a combination of Dermaquest Lightening Serum and their SPF 30 sunscreen applied once a day which expedited the results and protected the work she had just done. ****I can't stress enough the importance of sunscreen. Check out my before and after pics below. the first is a photo from The end of July. The following are from this morning.

Have questions? Check out Jane Norman's website: http://www.skincarebyjanenorman.com or
Email me at sugarlipslifestyletips@gmail.com

Celebrate FNO Tonight at Fashion Racked at 5 Claude Lane in San Francisco

I know that Oprah is is town today, but it's FNO and I am a host at SFFAMA's Fashion Racked Party tonight at 5 Claude Lane. I would love to see you. 

SFFAMA is celebrating the fall season with a Trunk Show titled "FASHION RACKED" (our own version of 'Fashion's Night Out) on Thursday, Sept. 8th, 2011, at 5 Claude Lane Gallery in San Francisco. After the success of the fashion exhibit during San Francisco Fashion Week, it is again a fitting partnership to host a fun fashion-filled evening.

SFFAMA is hosting a trunk show in support of the local indie designers and we would li...ke to invite you to celebrate the love of fashion with us. Mingle with shoppers, fashion tech entrepreneurs, bloggers, emerging designers and fashionistas alike. During this retail experience, check out the newest local designs, shop for one-of-a kind pieces and meet new contacts and network with influencers in the local fashion industry.

Gift bags will be handed to the first 100 attendees provided by Belli Capelli and Atelier Emmanuel with snacks provided by Pretzel Crisps and tequila ice cream provided by Abel 1950. Doors will be open at 6pm until 10pm. Cash bar. Free event.

What: FASHION RACKED PARTY (SFFAMA Fall Trunk Show and Fashion Industry Networking Event)

When: 09/08/2011, Thurs, 6-10pm
Where: 5 Claude Lane Gallery, SF @ http://www.5claudelane.com/
FREE ENTRANCE + CASH BAR

+ GUEST HOSTS:

- Brad Carrick @ SOLZ SHOES - http://www.solzshoes.com/
- Jacyn Sibert @ SUGAR LIPS LIFESTYLE TIPS @ http://www.sugarlipslifestyletips.com/
- Laurie Wright @ LJ FASHION STYLING - http://www.ljfashionstyling.blogspot.com/
- Leila Seppa @ 5 CLAUDE LANE @ http://www.5claudelane.com/
- Mike Borozdin @ MIKEBZ - http://www.mikebz.com/
- Mira Torres @ THE BEAUTY BOHEMIAN - http://thebeautybohemian.com/
- Molly Covert-Rutledge @ RABBIT FOOT FERN @
http://www.rabbitfootferndesign.com/

RETAILERS:

1 - BLACMÉRA @ http://www.blacmera.com/
2 - HOMME by DAHAE ELYSE KIM @ http://www.hommedahaekim.com/
3 - LUV.IT Fashion App @ http://omgiluv.it/
4 - FLIP SLIP @ http://www.flipslip.com/
5 - JEWEL MINT @ http://www.jewelmint.com/
6 - KEN CHEN SF @ http://www.kenchensf.com/
7 - MY METIER @ http://www.mymetier-mgcda.com/
8 - SHUNXII @ http://shunxii.com/
9 - TIGHT FLAVOR @ http://www.tightflavor.com/
10 - VICTOR'S PROMISE @ http://www.victorspromise.com/
11 - WHITE PETALS @ White Petals www.mywhitepetals.com
12 - WORKPLAYDATE @ www.WorkPlayDate.com


SPONSORS:

- 5 CLAUDE LANE GALLERY @ http://5claudelane.com/
- ABEL 1950 @ http://www.abel1950.com/
- ATELIER EMMANUEL @ http://atelieremmanuel.com/
- BELLI CAPELLI @ http://www.bellicapellisalon.com/
- SFFAMA INC. @ http://sffamainc.org/
- PRETZEL CRISPS @ http://pretzelcrisps.com/

RSVP on Facebook @ http://www.facebook.com/event.php?eid=204285929631337

For media relations, contact SFFAMA -at- contact@sffamainc.org or visit SFFAMA @ http://www.sffamainc.org/

View pics at our last event at 5 Claude Lane @ http://www.sanfranciscofashionweek.net/fashionexhibit

Check out our previous successful trunk shows:
- Indie Bazaar at Metreon @ http://www.indiebazaar.net/
- Art In The Square at Ghirardelli Square @ http://www.artinthesquaresf.com/
- Trunk & Swap @ http://www.trunkandswap.com/

JOIN SFFAMA @ http://www.sffama.ning.com/

A Lazy Sunday Brunch: Farm Fresh Eggs Over Savory Zucchini and Spinach Hash

The sun barely peeked through my window this morning as my eyes fought off the last bit of sleep. It was 7:32 am and I debated whether or not to keep sleeping. As always, my mind began racing making my to-do list for the day, organizing my hours when I suddenly realized that it's Sunday. Not just any Sunday, it is the second Sunday since I quit working weekends. The realization seems simple but set the platform for an amazing day.

We spent our Saturday in Sonoma at the Mac Murray Ranch for the 32nd Annual Sonoma Wine Country Weekend where all of areas best chefs present a taste of their talent while we toured the grounds sipping on various wines. It was a sold out event at 3,000 tickets worth every cent. The event was a well done production and a festive day for all, some more festive than others. In addition to the incredible food, we sampled fresh fruits, local Russian River beer, coffee and wines from numerous appellations such as Alexander Valley, Dry Creek Valley, Russian River Valley and Sonoma Valley.

Needless to say, our Sunday was slow and relaxed after all of the commotion of Saturday's festivities. We headed to the farmers market and picked up some fresh squash blossoms, zucchini, spinach, Yukon gold potatoes and fresh farm eggs. With a fresh cup of coffee in hand, we headed back to make today's amazing brunch.

What You Will Need
Eggs ( 1 per person)
2-3 cups fresh Spinach
1 Zucchini
Yukon Gold Potatoes ( 1 per person)
1 garlic clove
1/4 c. parmesan cheese
3 T. butter (2 for the hash, one for the eggs)
Salt & Pepper

What You Do
Preheat oven to 300 degrees. Wash the potatoes and zucchini and cut into small 1/4 inch cubes. Saute the potatoes in butter for 10 minutes over medium high heat stirring frequently. Once the potatoes begin to brown, add the the zucchini, minced garlic clove and combine for approximately 5 minutes. Toss in 2-3 cups of spinach stir in until wilted. Shave parmesan over the top, combine and season with salt & pepper to taste. Reduce heat to low and allow to remain hot while preparing the eggs.

In a large frying pan over medium high heat, add 1 T. butter and brown. Crack each egg into the brown butter and cook for one minute then finish off in the oven for an additional 1-2 minutes or to taste. We chose to keep the yolk runny to incorporate into the hash but this would also work well with any egg or vegetable preparation.

Serve the fried egg over the hash and add your favorite hot sauce to take it to the next level. Treat your guests to a mimosa with freshly squeezed orange juice.

I Feel Fat, is Just a Feeling. Kimberlee's Pick of the Week!

I feel fat.  I think we all suffer from this mental condition at various points in our lives, whether others can actually see what it is that we feel growing from our body parts, or not.  Going through day after day feeling less than our best is not healthy, nor is it solving any potential issue that may actually exist.  I’ve taken to my spirit, my closet and a good long mirror to recognize what I could be doing differently to boost my mentality back to being utterly amazing.  I wanted to share my pick of the week with you today, just a few pieces of sound advice that are immeasurably valuable:

1.  Get some SLEEP.  Sleep and meditation can reduce your risk of binge eating and weight gain by up to 30%.  7 hours of sleep per night, and 20 minutes of meditation per day and your gorgeous factor will increase. 
2. Drink some WATER.  Ideally, you should chop your weight in half and drink that many ounces of water per day.  If that number is outrageously high, just be sure to hit a minimum of 50 – 60 ounces.  The water will flush away extra puffiness, toxins in your skin, and will increase your energy. 
3. To all of my women with short bodies and any amount of curve to their hips or thighs:  Only wear your skinny jeans with a great pair of HEELS.  Flat shoes and skinny jeans will make you look chopped off and squat.  Sorry, I’m in this crowd, and I thought you would rather find out now than in a paparazzi shot.  Don’t like heels?  Don’t wear skinnies.  If you are thin, or incredibly tall, this does not apply to you.  Skinny on.
4. Do you suffer from a little extra upper arm “fluff?”  Do not EVER wear cap sleeved or racer backed shirts.  Period.  Both of these cuts will completely accentuate the worst parts of your thick upper arms and back.  If you own (and love) any of these items, pair them with a long sleeved cardi.
5. Do not look at yourself in your long mirror any closer than 3 – 4 feet away.  The closer you get the less of reality you see.  Do you only want to look amazing if someone is uncomfortably close to you?  Or do you want to be spotted from across the room as completely stunning?  Back it up.
6. Do not pose in the mirror to get a good image of yourself, body or face.  This is NOT how you will look casually as you go about your busy day, posing should be saved for pictures.  It is not an accurate depiction of what you are going to look like wandering about the office or strolling the sidewalk with the kiddos.  Be real.
7. If you FEEL like you look terrible, you just might.  Have your bestie snap a picture of you, front & back, no posing.  That’s what you look like to other people at a glance.  Trust your instincts, you should always feel as great as you look. 
8. Don’t give up, get depressed, or ignore the issue…just do something about it.  There is always ALWAYS something that can be done with personal style that will help your body image look a little better proportioned.  If you still don’t love it, start a great work out program and change the way you eat.  The older we get, the more difficult it can be to see results, but it is always possible.  I believe in you!

The next time you start your day with those horrible three little words…I Feel Fat…remember that it is likely nothing more than a feeling.  You can make yourself feel beautiful on the inside by empowering yourself to look beautiful on the outside.  This too, shall pass.
Xoxo,
Kimberlee

San Diego Getaway: A Flavor of Del Mar

San Diego is the city that started it all. In 2004, a friend called and said "I have a position that you are totally overqualified for and will be completely underpaid. Do you want it?" Yes. The answer was yes!

And so it began. I drove 2,046 miles in three days to arrive in the sunny arms of southern Cal. It has been years since I have been back to visit and the nostalgia was thick as I drove down PCH towards Torrey Pines.

Last night we had the pleasure of dining at Flavor in Del Mar. Friend and Executive Chef, Jason Maitland, reserved the Owners Box for two which we later learned is the finest seat in the house. We had a breathtaking view of the Pacific Ocean at dusk and were greeted with a glass of Prosecco to cleanse our palates and begin the tasting.

We had fifteen dishes that encompassed the style and creativity of this Boston born Chef. We caught ourselves raving about the flavor profiles and clever combinations throughout the four hour culinary experience. I will admit, I was this first to knock the "originality" of the name until I experienced the flavors myself. Now who's the dummy?

Using seasonal, sustainable and local ingredients including that of San Diego's historical Chino Farms, the palate is tempted and the anticipation of the next delight is unforgettable. The atmosphere is warm yet modern offering a touch of LA excitement in the sleepy city of Del Mar. Although this is the last week of the Del Mar races and business reflects the popularity of the sport and welcomes the crowds in droves.

Our service was on point offering amazing wine pairings with every other course. He was extremely knowledgeable of the dishes, the preparation practices and the wine list. It was clear that his palate was advanced and we trusted his judgment as he guided us through the culinary tour.

We finished the meal with two incredible desserts. The first was a banana fritter with a pistachio ice cream that was flavored so incredibly perfect that it was a small bite of heaven in itself. The second was Chef Jason's favorite selection in which they created a play on a popular candy combination of dark chocolate, creamy homemade caramel and crushed peanuts. It was a show stopper.
We ended the evening with a tour of the creative space in which they transform the ordinary into extraordinary and had the opportunity to rap with the professionals that make these dishes come to life. It was by far the only way to revisit the city that I once called home and will stay with me until I return.

Flavor
W: http://www.flavordelmar.com/
P: 858-755-3663
Email: info@flavordelmar.com
1555 Camino Del Mar, 3rd floor
Del Mar, CA

***A special thanks to the amazing and talented team at Flavor. To Jason, Ken, Neil, and Lynn, it was an absolute pleasure to experience what you all have worked so hard to create. I am proud of you all and can't wait to come back. Xo J