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6 Homemade Popsicles for Summer

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Four Tomato Water Lemonade Popsicles with Raspberries & Mint sit on a white tray surrounded by tomatoes of various colors and sizes

When the heatwave temperatures reach beyond 80 degrees, and even soar past 90, cool down with a refreshing popsicle. Popsicles are a beloved summer treat for their handheld capabilities and ice cold crunch — and their many flavor options. While you may be impatient for them to freeze, they’re an easy homemade treat that even the kids can help make. You can even customize your own popsicles with our ideas below. Maybe you’ll make our Pride Popsicles with the creamy lemon base of our Lemon-UPS® Crunch Pops. The possibilities are as endless as your (or your kiddos) imagination. 

6 Homemade Popsicles for Summer

Lemon-UPS® Crunch Pops

Light yellow popsicles on a textured surface covered in a Girl Scout Cookie Lemon UPS crunch coat with sliced lemons an Lemon-UPS in between the popsicles.

While you may think you can only make these popsicles during Girl Scout Cookie season, simply substitute your favorite lemon flavored cookie in the place of Lemon-UPS® for a year-round dessert. This take on the beloved ice cream bars uses a creamy lemon base with a crunchy cookie outside. Talk about refreshing and fun to make. 

Paleta Popsicles

Various dark red and orange colored fruit popsicles sit on green wood. Paleta Popsicles Recipe

It doesn’t take much to turn your favorite fruit into a frozen summer treat. Our Paleta Popsicles use the simple mix of sugar or honey, lime juice, water, and your choice of fresh fruit. Finish each off with a dusting of Tajín for a tangy kick. 

Tomato Water Lemonade Popsicles

Four Tomato Water Lemonade Popsicles with Raspberries & Mint sit on a white tray surrounded by tomatoes of various colors and sizes

Tomato water actually has many uses and in this case it creates a popsicle full of vitamin C, potassium, fiber, and antioxidants. A bit of lemon juice plus the addition of raspberries and fresh mint completely transforms the unique taste of these cooling treats. 

Pride Popsicles

7 rainbow pride popsicles sit on a black table with slices of lemon scattered beneath them.

These popsicles taste just as delectable as they look. Naturally flavored lemon popsicles and your favorite food colorings can create a visually stunning and mouth watering dessert options. Plus, you can even take tips from our natural dye section to add different flavors and textures to our original recipe. 

Homemade Bomb Pops

Two people hold red, white, and blue homemade bomb pops above two glasses of clear sparkling liquid on a picnic table.

Red, white, and blue and a nostalgic summer snack, it’s hard to pass up a Bomb Pop. With a little bit of homemade flair, these popsicles go from basic to elevated. Enjoy their taste of natural fruit flavoring and a dose of honey for sweetness.

Breakfast Smoothie Pops

A purple and green smoothie pop sit on a cutting board surrounded by fruit and two smoothies.

This recipe is great for getting the little ones interested in a healthy treat. Make smoothies fun for the kiddos and even adults with our Breakfast Smoothie Pops. Get your morning dose of nutrition in a handheld form with the flavors Blueberry Protein and Peach ‘n’ Porridge Pops.

Story by Kylie Thomas

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Spaghetti Aglio e Olio

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A white plate holds Spaghetti Aglio e Olio with oodles, tomatoes, and basil on top.

The secret to a perfect Spaghetti Aglio e Olio? “Save your pasta water,” says Fiore Moletz at Della Terra in Zelienople. Nobody makes a garickly, oily, al dente classic spaghetti quite like he does, and there’s good reason for that.

Perfecting Your Spaghetti Aglio e Olio

After years of making the dish, they’ve learned how to perfect it. Not only do they say to keep your pasta water, but they recommend cooking your garlic until it’s brown, and also sourcing your produce locally. They get their basil from local growers (and their employees who bring in their own home grown basil from time to time), and use tomatoes from Kretschmann Organic Farm in Beaver county.

”Aglio e olio is everything I love. I love basil, I love tomatoes, I love a little spicy, and I love olive oil,” says Fiore. “And we are fortunate enough to be surrounded by local growers that produce amazing tomatoes.”

The dish is best to make while tomatoes are in season during summer to the end of Fall. At Della Terra, they change their menu monthly depending on the season. So, if you can’t find this dish on the menu, feel free to check out their recipe below and try it out at home!

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A white plate holds Spaghetti Aglio e Olio with oodles, tomatoes, and basil on top.

Spaghetti Aglio e Olio


  • Author: Fiore Moletz

Description

Freshness on a plate from Della Terra.


Ingredients

Scale
  • 2 tbsp olive oil
  • 2 garlic cloves, smashed
  • A few basil leaves
  • 1 cup cherry tomatoes halved
  •  Chili pepper flakes to your desired spice level
  • 1/4 cup pecorino romano (we use Locatelli) cheese
  • 4 oz dry pasta (we used campanelle)


Instructions

  1. Boil water (salt added after boiling until it tastes like the sea) and cook desired pasta until al dente.
  2. While waiting, heat garlic in olive oil over medium heat until browned, add cherry tomatoes and season with salt and chili flakes.
  3. Leave over heat until softened, then add cooked pasta to your pan and 3oz of salted pasta cooking water.
  4. Reduce, toss in fresh basil, 1 tablespoon of extra virgin olive oil (we love corto) and a tablespoon of romano cheese.
  5. Reduce and toss until coated.  Plate and garnish with more cheese and olive oil

Recipe by Fiore Moletz at Della Terra
Photography by Michael Parente

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Small Bites with Big Flavors at Rivers Casino Pittsburgh

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A plate of stuffed banana peppers on a white cover table in a restaurant at Rivers Casino Pittsburgh

Your Summer 2024 Guide To Tasty Nibbles on the North Shore

Summer 2024 is in full swing on the North Shore, and at Rivers Casino Pittsburgh, warm weather means more hungry Pittsburghers out and about.  And when you’re enjoying the excitement of the casino and in need of a quick bite to refuel your summer spirit, sometimes less is more!

Whether you’re playing the slots, biking the trail or catching a baseball game, Rivers has loads of small bites and appetizers to choose from across our deliciously diverse lineup of dining venues. You can even mix ‘em for variety or max them into a meal unto themselves.

Here’s a snapshot of some small bites available at Wheelhouse, Martorano’s Prime, Mian and FLIPT, and all the reasons why they’re the perfect choice this season.

Wheelhouse Bar & Grill: Classic Favorites with a Twist

Wheelhouse serves up classic bar snacks with a Pittsburgh twist, making it an ideal summer spot for sharing and sampling. The Loaded Wheelhouse Fries are a must-try, featuring crispy fries tastefully drenched in cheese sauce, chili, sour cream and scallions. If you’re craving something crunchier, the Soft Pretzel Bites with creamy cheese sauce or the Beer-Battered Onion Rings served with spicy ranch are perfect choices as well.

And for those who love a little spice, the Buffalo Chicken Dip with Wheelhouse’s signature “Black ‘n’ Gold Chips” and cheddar jack cheese is a major crowd-pleaser. Another fave, the Polish Hill Nachos combine pierogies with classic nacho toppings for a uniquely Pittsburgh dish. Sharing a plate of 6 Chicken Wings with a choice of three classic sauces—hot sauce, barbecue or garlic parmesan—is another way to enjoy dining with friends and personalize your experience.

A plate of nachos with a variety of toppings on a restaurant table at Rivers Casino Pittsburgh.

Martorano’s Prime: Elegant Appetizers

Martorano’s Prime, renowned for its Italian-American steakhouse fare, offers sophisticated small bites, perfect for a more refined palate. The delectable Handmade Fresh Mozzarella, served warm and sprinkled with coarse sea salt, fresh basil and black pepper, is a perfect summer dish for guests looking to elevate their small bite experience at Rivers.

On the other hand, if you’re in the mood to crank up the zest, the Stuffed Banana Peppers filled with sweet Italian sausage and topped with mouthwatering marinara and house-made mozzarella provide a delightful kick. Seafood lovers will appreciate the Jumbo Shrimp Cocktail, featuring Martorano’s homemade cocktail and mustard sauces.

No matter your preference, Martorano’s Prime has the perfect small bite offerings to satisfy your summer cravings with a touch of class—and a robust wine and cocktail menu. Cheers!

Mian: Asian-Inspired Appetizers

Mian at Rivers Casino offers an exciting selection of Asian-inspired appetizers that are perfect for sharing. The Fried Calamari with spicy chili sauce provides a deliciously crispy and flavorful start. For a more traditional taste, try the Pork Potstickers, which includes eight pieces of seasoned pork wrapped in delicate dumplings.

The BBQ Pork Bao Bun is another tempting option. This delectable miniature dish combines soft, steamed buns with succulent char siu pork and a special sauce, making each bite a savory delight. Vegetarians and meat-eaters alike can agree on the classic Eggroll, available with a choice of pork or vegetable filling.

With an extensive menu and range of flavors to choose from, Mian ensures there’s something for everyone to enjoy.

FLIPT: Quick and Tasty Treats

FLIPT is the classic burger-and-shake joint with quick, satisfying apps accompanying its gourmet burger lineup. The Smoked Gouda Mac & Cheese Bites are a creamy, cheesy extravaganza with a perfectly crispy exterior. For something even more savory, the Battered Onion Rings are always a hit with guests.

For those with a sweet tooth, the Fresh Baked Cookie or the decadent FLIPT Brownie make for a satisfying ending to any meal.

Share the Joy of Small Bites

Small bites at Rivers Casino Pittsburgh offer more than just great taste—sampling an assortment of small dishes allows diners to experience a wider range of flavor profiles and textures without being tied down to a single entrée.

This added variety makes meals more interesting and exciting, especially during the summer when lighter, more flexible dining options are often preferable.

Sharing small dishes with friends is a delicious way to enjoy your meal at a leisurely pace and savor each individual flavor to the max.

For more information on dining options available at Rivers Pittsburgh, visit RiversCasino.com/Pittsburgh/Dining.

Story and Photography courtesy of Rivers Casino Pittsburgh

Natalie “Alabama” Chanin to Speak At International Folk Art Market

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Natalie Chanin, a tall woman with long white hair, sits at a sewing table.

For Natalie Chanin, quality comes first. At Alabama Chanin, her sustainable fashion brand, she runs everything through a “decision tree” that starts with quality. “We think quality, organic, local, helping the community, and then price,” she said of the brand’s philosophy. “Quality is above organic because an organic, sustainably made piece that’s going to fall apart doesn’t really help solve the issue of fast fashion.” The local portion of her model pertains to her hometown of Florence, Alabama, once the t-shirt making capital of the United States prior to the North American Free Trade Act.

She works on a “sustainable supply chain” model focused on artisans that hone their craft and on sourcing her labor within her own community. All of Alabama Chanin’s 24 artisans live within an hour and a half of Florence, either in Alabama or rural communities in nearby Mississippi and Tennessee. They range in age from 20 to 80.  “Most learned their craft from their mothers and grandmothers,” Chanin said. “The way our artisans work is a new model for the United States. Women are often the primary caregivers, and since our artisans are mostly women, they can make their own hours and can work from their own homes.”

“The story of cotton is also the story of power.”

Chanin will be speaking at Santa Fe’s International Folk Art Market (IFAM), celebrating its twentieth anniversary this July. IFAM features 167 artists from 51 countries, including first time country Papua New Guinea this year. The annual event focuses on creating business opportunities for and with artists whose craft techniques yield high quality art, clothing, home accessories, and more. The attending crowd, usually 20,000 strong, enjoys the opportunity to buy high-quality and sustainably made items, like those Chanin sells. “IFAM asked me to come speak because a lot of the techniques that we’re using are really age-old and intergenerational. The people who sew our collections have a knowledge of sewing passed down through generations,” she said.

She considers what Alabama Chanin does a kind of folk art, using tradition and culture to inform a creative practice. “We’re looking at the past and working in the present and looking to how you preserve things into the future. As an organization that works in communities, we talk a lot about power and where power lies.”

And, as Chanin put it, “The story of cotton is also the story of power–who has power and who doesn’t.” Cotton in the American South is tied to the history of enslavement and violence. Contemporary cotton production overseas often also relies on unethical labor practices and enslavement. Alabama Chanin has an unbroken U.S. supply chain, a business model few other fashion labels follow as transparently.

“The fusion of craft, design, and science is the future for this industry.”

The grassroots, crunchy-granola connotation “folk art” might have to an outsider could feel at odds with the world of luxury fashion. But “handmade luxury” is becoming more and more popular as awareness around sustainability and supply chain issues increases. At Alabama Chanin, nothing goes to waste during the making process. Scraps are worked into other garments. And while her designs are beautiful, they stay true to Florence’s roots in t-shirt production and are often baed in simple, wearable shapes. Each pattern in the Alabama Chanin collection is done by hand, and it is the play of pattern, color, stitching, and layering that make each piece a work of wearable art.

A standout in the patterning is the delicate floral work in indigo dye on the Auden skirt in Collection #68. The indigo dyeing is by Nadene Mairesse of Idyllwilde, a design studio also based in Florence. These dye processes are complex, and Chanin said that she “really believes that the fusion of craft, design, and science is the future for this industry. I’d love to get more scientists involved, since there are so many natural dyes but it’s difficult to work with them at a large scale.”

As Alabama Chanin’s founder, Chanin oversees many different elements of the organization.  There’s the business side of things along with the creative—Alabama Chanin moved to a non-profit model in 2023 and merged its School of Making education program and Project Threadways sustainability symposium together. On how she will incorporate all those experiences into her lecture, Chanin said that “I hope my talk also inspires younger makers think about which piece of my story might belong to them. It’s a symbiotic story that requires a lot of different people, a lot of different hands to come to fruition.”

“I do really believe that seeing the work of artisans in person is the best.” 

After 24 years, Chanin started a non-profit to house Alabama Chanin. She found this the best way forward to document the artisans’ work and keep the business going. She’s had to adjust her practices and expectations based on labor, demand, and cost. “We are imperfect human beings, and so not everything you do is going to fit into every value, but if early in your work career you can define your values and strive for those, you get a lot further along,” she advised.

Alabama Chanin is also expanding into a wholesale model. While shopping at IFAM, you can find Chanin’s brand at the New Mexico’s Santa Fe Dry Goods. “This is one of the best stores in the world, and we’re really excited to be partnering with them,” Chanin said. “I do really believe that seeing the work of artisans in person is the best. I’m so excited to go to IFAM and see all the work from it in person. That’s part of the process of getting to bring something to life.”

Story by Emma Riva / Photo courtesy of Southeast Fiber Arts Alliance 

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Cheryl Alters Jamison’s Summer Berry Recipes

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A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

Berries––whether juicy blackberries, perfectly ripe strawberries, or any of the other berry clan––sing of summer. They don’t last long so catch them while you can. Cheryl Alters Jamison shows us how to make the most of them in everything from savory to sweet recipes.  

Raspberries were my first summer love. I grew up in the Midwest where our closest neighbor, Mr. Leedy, grew the fetching red fruits. He generously shared pints and pints of them with my family, but was persnickety about anyone entering his well-tended garden. However, I could not resist raiding the raspberry patch, where those dangling little orbs of crimson simply tantalized six-year-old me.  

I would wriggle through my home’s hedge into our neighbor’s neat rows of trellised berry bushes, crawling among the thorny canes. The danger of getting scratched, or tearing my clothes, and of getting caught paled, though, relative to the joy of plucking those warm berries, oozing juice, and popping them into my mouth. I invariably was marched back to my parents by Mr. Leedy, and then had to perform some penance, but it was always worth it to me.  

Few fruits rival summer’s ripe raspberries, strawberries, blueberries, blackberries, and regional favorites like loganberries, boysenberries, huckleberries, tayberries, and other cousins. Unfortunately, many have been bred in more recent years for sturdiness and shipability instead of peak flavor. When possible, shop at farm stands and farmers’ markets to find more fragile fruits, picked at peak ripeness.  

Once you’ve found the best berries, treat them right. Berries begin to deteriorate almost as soon as they are picked, so shop for them as close to the time that you plan to eat them as possible. As soon as you return home, gently remove them from the container and discard any that are moldy or disintegrating. Store them in a single layer on a baking sheet or shallow tray, and cover loosely. Do not wash until you’re ready to devour them, or add them to one of these recipes.  

Summer Berry Recipes

Grilled Chicken Breasts with Blackberry-Herb Sauce

A blackberry chicken recipe with sprigs of rosemary for garnish

Some years ago, I was invited to participate in a grilling demo sponsored by the Weber folks in Portland, OR. I came up with this idea to make use of the area’s iconic berries, in season at the time. I don’t remember much about the day now, except that all of the invited chefs grilled out on the rooftop of a downtown building without catching anyone or anything on fire, and that everyone loved this dish.

Grilled Lamb Burgers with Raspberry-Mint Vinegar Drizzle

A lamb burger sits on a green plate topped with berries with stray berries and mint are scattered on the table.

Back in the 1980s, influential American cookbook authors Julee Rosso and Sheila Lukins of Silver Palate fame, popularized ingredients like goat cheese, raspberry vinegar, and even fresh herbs. One of their dishes that most impressed me was a lamb burger that combined all of those flavors. I’ve made a variety of versions of it over more than three decades. Here’s a tempting summer rendition, using fresh raspberries as well as well as vinegar infused with the crimson fruit.

Spinach Salad with Blueberries & Blue Cheese

A fresh summer salad with blueberries and blue cheese.

Blueberries and blue cheese are lead players in this bright salad, anything but a rote toss-up. Supporting players cucumber, celery, and candied walnuts add texture and crunch. If possible, avoid the nearly flavorless baby spinach rampant in supermarkets today in favor of leaves with a bit of character, like crinkly savoy spinach. For a little more heft, add slivers of prosciutto.

Mixed Berry Stuffed French Toast

A plate of French toast with berries on a green plate.

Who doesn’t love French toast? This version is a serious morning wake-up call. If you’re familiar with British summer pudding, it may remind you of it, with bread soaking up deeply colored juices. For the best texture, use a somewhat soft bread rather than a super-crusty country loaf.

Pinwheel Strawberry Biscuit Pie

A plate of strawberry pinwheel biscuit pies from TABLE Magazine's recipe

This begins as biscuit dough and then morphs into a wondrous cross between a shortcake and a cobbler, cooked with fresh strawberries and jam in a pie dish. It’s pretty, as well as pretty delicious.

If working with conventional grocery store strawberries, start with a full two pounds of fruit. By the time you rid them of their cottony-white cores, you will have sent a quarter to half a pound to the compost heap. If you can start with truly ripe berries, such as the small frais de bois type often available at farmers’ markets, you can get by with 1½ pounds to end up with your needed four cups. You can substitute another kind of berry, or combine multiple varieties, if you wish. A dollop of softly whipped cream would be a welcome final flourish, as would a little moat of plain cream poured around each portion.

Story by Cheryl Alters Jamison
Styling Anna Franklin
Photography by Dave Bryce

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5 Flatware Sets to Spruce Up Your Table

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A backlit set of silverware over a marble countertop background

For something people spend so much time handling, there are a lot of flatware sets out there that seem designed without humans in mind: spindly handles that are uncomfortable to hold, oddly shaped “statement” knives that don’t cut well, and weird spoon bowls that feel bad when you bring them to your mouth. Bon appétit?

Fortunately, there are a lot of well-designed and beautiful sets out there. I’ve chosen five on the more classic side (with a few variations for fun) that avoid overly modern shapes or odd finishes. Any of these would be a welcome addition to your everyday table.

5 Flatware Sets to Spruce Up Your Table

A set of two knives, a fork, and a spoon on a white background

Michele Varian Vintage Hematite Cutlery

A bit moody but still trad offering from Brooklyn-based Varian. (These also come in a silver and a gold finish if you’d prefer that.) Comfy in the hand and beautiful to look at.

A set of two golden spoons, a knife, and two forks on a white background

Sir Madam Florentine Flatware (champagne matte)

In theory, gold flatware is not something towards which I gravitate. It’s easy to get wrong—too shiny, too glitzy, too ornate. But this set has a burnished, warm feeling that hits all the right notes. (There’s a matte silver set that’s also a knockoutl.)

A set of two forks, a knife, and two spoons on a beige background

Crate & Barrel Locale Flatware Set

If you’re looking for something more entry-level that still has a presence (or if you have a really, really large family over for holidays!), this bargain-priced box set from C&B feels great in the hand with classic proportions and a lovely finish.

Cutlery arranged alternating fork, knife, spoon, fork, knife, spoon, on a white background

David Mellor Design Paris Cutlery

Brit David Mellor was something of a flatware whisperer. His sets are famously well-proportioned and designed to be exceptionally functional. Paris, introduced in 1993, is one of his most enduring designs, used in restaurants and on luxury ships worldwide.

Two forks, a knife, and two spoons with multicolored handles staged over a ceramic ware plate

Mepra Fantasia Italian Flatware Sets

For something that isn’t OTT but that gives off a cheerful mod feel, this set comes in a range of hues: choose one color or one of six mixed sets. The handles are made of resin reinforced with glass fibers.

Story by Stephen Treffinger / Photos courtesy of Michele Varian, Mepra, David Mellor, Sir Madam, and Crate & Barrel

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3 Hot Product Drops for Summer Shopping

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A hanging lamp over patterned grey wallpaper from Farrow & Ball
Screenshot

When summer temperatures heat up, new products sometimes take a siesta until the cooler days of Autumn. But even when everyone is heading to their beach house shares, some brands give us new and beautiful merchandise. When it’s hot out and you’re chilling indoors with the AC, it’s a good time to beautify your space. Check out these five to mentally tag (or put on your vision boards) for the future.

3 Hot Product Drops for Summer Shopping

An intricate gem town wallpaper with a beige chair and a white standing lamp
Barace by Farrow Bill

Farrow & Ball has launched a set of new wallpapers inspired by 18th century patterns uncovered during the restoration of Château de Purnon in the Loire Valley – a project supported by Farrow & Ball. (The papers are named after those who lived at the château in its heyday.)

Faroe by Armadillo, a white round table on a grey rug
Faroe by Armadillo

Armadillo presents a new line of rugs that have an easy elegance that makes them instant classics for summer shopping. In patterns with names like Faroe, Sequoia, and Trellis, they draw inspiration from all over the world. They use natural and sustainable materials with intricate weaves and wonderful textures.

An orange sofa with two cushions and a side table with a flower arrangement on it

And Vitra introduced its new Anagram sofa (which will officially debut in the Fall) in partnership with Panter & Tourron during 3 Days of Design in Stockholm last week. The new soft seating was developed as “an exploration of the future of the sofa – a sustainable, lightweight, and modular option to respond to our changing lives, habits, and patterns.”

Story by Stephen Treffinger / Images courtesy of Vitra, Armadillo, and Farrow & Ball

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Plant-Based Food is Not Boring

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A bowl of Rwaki potato dumplings with dill and mushrooms soup in a white bowl on a table with a side bowl of roasted potatoes
Rwaki potato dumplings at Apteka

If you love plant-based eating, this article is not for you. Well, you can keep reading, but I’m not here to preach to the choir about going vegan or vegetarian. What I am interested in is whether you think plant-based and say “ew” or “I’m not interested in that hippie BS” or “tempeh tastes like soggy cardboard.” This latter comes directly from my mom.

A plant-based diet has two simple facts stacked against it: Meat tastes good and human beings do need protein. Many people’s point of entry into plant-based eating, the Impossible Burger, is probably much more processed than grass-fed beef from an organic farm. So, for this week’s “Who Says,” we at TABLE decided to investigate how you skeptics of plant-based eating might give it a successful try.

Yes, Takis and Swedish Fish are Vegan

I started eating plant-based when I lived with two animal rights activists. Their stance on veganism was not rooted in its health benefits—we ate Takis, Oreos, and a whole host of ultra-processed Trader Joe’s branded snacks that probably did some damage to our systems. I stopped eating meat essentially because I stopped cooking with it.

While a common gripe about veganism is that it’s expensive and difficult, cooking meat is also time-consuming and pricey. As a twenty-year-old with no money, it was much easier to live off of Takis than to have to spend ten valuable minutes I could have used to watch TV, drink Modelo, or argue with my parents on learning about how to cook a chicken properly. Ah, the moral high ground of veganism: #cleanliving. Don’t worry, I have evolved since then. I now fall into a category of loosely vegetarian or “plant-based.” I couldn’t give up eggs and cheese, and I will eat oysters at Fet-Fisk.

But thinking about what you eat and why you eat it elicits questions a lot of people don’t actually bother to ask themselves. What tastes good? What do you like to cook? What’s easy and accessible to you? What has health benefits you feel you need? Also, what are your personal standards and values reflected in your food?

Our Takes on The Substitutes

Let’s give a shoutout to some of the meat-substitutes with bad reputations. Associate Online Editor Kylie Thomas mentioned eating seitan almost by accident in a college dining hall. She wasn’t able to tell that it wasn’t chicken. The thing with seitan is it is bread-based, which, if you’re seeking the cleanse angle of plant-based eating, maybe isn’t optimal—though editor-in-chief Keith Recker said “That’s why I like it!”

Tempeh, fermented soybeans, is controversial. Keith gave me a look when I brought it up. But I like frying it in olive oil and putting it in a salad or pasta bowl. Our Director of Operations Star Laliberte sometimes makes patties at home with quinoa and mushrooms and a binding agent like flaxseed to replace store-bought Impossible Burgers. She recommends to just make the effort with something like flaxseed, even if it’s intimidating.

What the Pros Say

But what can you eat if you don’t want to substitute meat with something you feel is lesser? A huge part of it is learning to recognize flavor profiles. The perfect case study is Pittsburgh’s own Apteka (4606 Penn Avenue). Apteka is doing a lot to make plant-based food seem exciting. It’s clearly resonating given that chefs Kate Lasky and Tomasz Skowronski were semifinalists for a James Beard Award and made a 2022 New York Times list of the top 50 restaurants in America. All vegan, but you won’t find any meat substitutes in their recipes. The restaurant advertises itself as “a vegetable restaurant” rather than vegan.

A key example on their menu is Kluski śląskie: Silesian potato dumplings with celeriac, onions, white wine, roast mushroom, mushroom jus, “herbes de Pittsburgh” (a combination of local greenery hand-selected by Skowronski and Lasky), and spring onions. Notice how much mushroom is in there. Mushrooms are protein-rich. The real key is to perfect the method of cooking them to the right texture and unlocking their flavor. Much of the savory experience of eating meat can be matched with mushrooms—much more so than from an impossible burger or other “fake meat.”

When I spoke to Lasky about how Apteka builds out their flavor profiles, she said: “There’s a lot of ingredient building, fermentation, smoking, things like that in our recipes. We also try to be as minimally wasteful as possible and use everything. Celeriac scraps become sauce bases. We save all cores and peels and cook them down into reductions.” Much of what makes Apteka work is that it isn’t just vegan for vegan’s sake, there’s a real philosophy behind it that sees plant-based food not just as a fun trend but as a way of life and an experience. They seek out ways to source their ingredients locally, hence the “herbes de Pittsburgh” in the Kluski śląskie. The Apteka team tries to make the experience of a plant-based meal feel bountiful.

“DIY Cooks”

“Most people choose to be vegan for ethical reasons, not because it’s a culinary experience,” Lasky continued. She and Skorownski are both vegan, but they also see plant-based eating as being about what you can include rather than exclude. “There’s a whole world of things you can do without animal products. It’s actually completely normal to have a meal without animal products.” And while Apteka is fine dining in an earthy, grounded environment, Lasky encourages the people who love their food to try to make their own recipes. “People tell us ‘I’d be vegan if I could eat here every day,’ but we’re only open three days a week!” They also describe themselves as “DIY cooks” who just seek out ingredients at local farmer’s markets and create food based on what’s available.

No pressure to start trying to make James Beard nominated Silesian dumpling recipes in your own kitchen. But plant-based eating forces you to think bigger. Maybe why it inspires such ire is that nothing interesting ever just gets a ‘meh, it’s okay.’ There’s always going to be somebody who hates innovation.

Story and photography by Emma Riva / Photography by Laura Petrilla 

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Who Says Girl Dinner is Just for Girls?

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a grilled cheese in the middle of a marble charcuterie board with red and purple olives and a variety of cured meats

Last summer, hot takes on “girl dinner” went nuclear. It came from content creator Olivia Maher, who called her own meal of bread, cheese, and cornichons “girl dinner” or a “medieval peasant dish.” As all social media trends eventually do, it eventually got branded as problematic and harmful. A quick browse through the headlines in the food and drink world from July of 2023 gives you something akin to abstract freeform poetry about the subject.

The Washington Post said: “Girl dinner is everything and nothing, all at once.”

Bon Appetit said: “Chill, ‘Girl Dinner’ Is Literally Just A Snack Plate.”

Food & Wine weighed in: “Please Don’t Gender My Dinner.”

The Takeout proclaimed: “Girl Dinner Does Not Exist.”

Fitness influencer Cassey Ho’s brand, Blogilates, then asked, probably rightly, “Are We Overthinking The ‘Girl Dinner’ Trend?”

Girls. (And guys). What were we doing? What kind of brain poisoning did we have in 2023 that every single media outlet decided they needed to say something about “girl dinner”? I feel like we entered a Möbius strip of trying to logic our way into and around a TikTok trend that originated as a joke. I’m a little bit of a hater on this one. I really don’t like the idea of making unhealthy eating habits into a trend instead of learning to make easy things that can still be satisfying, like a quick pasta. I also don’t like the idea of romanticizing the “depression meal.” But the shinier side of the penny is that it makes it a more normal to snack lightly and normalizes a habit a lot of people already have.

Justice for Snacking

Maher’s original girl dinner required some understanding of the culinary arts and did have a touch of class. It wasn’t just Doritos and Sprite. Incorporating a cornichon into your snack plate means you did think about it. Maybe part of what made girl dinner funny and viral was its weird specificity.

But at the end of the day, it’s a buzzword for an idea that has existed since the dawn of time. It could easily be repackaged as an office lunch or a TV dinner. There’s even, bizarrely, a “husband meal,” which is a low-effort meal a husband makes while his wife is out of town. So, the male version winds up just being the exact same thing. Maybe we could just call it…an easy snack?

Girl dinner might better be marketed as impromptu food combinations for those moments when you don’t have time to devote brain power to a recipe. Or when you just have a weird craving. A lot of us have eating habits we might find a little embarrassing. I’ve dipped Cheez-Its in olive oil as an hors d’oeuvre. Girl dinner? No, just a snack I happen to enjoy.

Also, for those of us in media or creative careers, on-the-go eating is a huge part of daily life. My girl dinner when I first became an art reporter was a glass of wine and a coffee before a gallery opening to make sure I was sufficiently both relaxed and keyed up. This was often on an empty stomach. I do NOT recommend it as a long term habit, but I think “reporter dinner” would actually be a pretty revealing rebrand of the low-effort, weird-ingredient meal trend.

Not Only for Girls

On the TABLE website we have many girl dinner options like Grilled Peaches with Mascarpone and Honey Or, the Ultimate Grilled Cheese and Charcuterie Board. And to prove that this is not just for TikTok girls, here are a few iconic girl dinners.

In the 1820s, after being diagnosed with “mental exertion,” poet John Keats ate every single day as a supposed cure for whatever ailed him:

  • A single anchovy
  • A small slice of bread

Designer and Vogue editor in chief Diana Vreeland’s daily lunch was:

  • A whole wheat peanut butter and marmalade sandwich
  • A finger of scotch

And the secret king of girl dinner is none other than art critic Jerry Saltz, which he chronicled in the 2021 essay “My Appetites.” The Saltz menu is as follows:

  • Six large black deli coffees, three caffeinated and three decafs, put in the fridge and then throughout the week combined half and half into a 7-Eleven Double Gulp cup with ice, Lactaid, and stevia added
  • Chicken paillard (which, he adds, he doesn’t actually even know what it is, and describes it as “premade pieces of non-breaded skinless chicken with a teriyaki-ish sauce.)

The overarching idea that I think we need to take home is that there’s no shame in a low-cost, low-effort meal. Let’s take a broader view of this girl dinner trend. Eat what you need to eat to get through the day, but take care of yourself and have a sense of humor about it. You’re not a failure if your dinner is cheese and crackers, but maybe don’t make it part of your identity. (And please, if cheese and crackers is really your go-to, eat a salad, ok?)

Story by Emma Riva / Photo by Laura Petrilla

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A Menu for the Zodiac Sign Cancer (June 21-July 22)

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A strawberry cake in a green plate with whipped cream on top and forks on the side

Why not have your cake and eat it too with a customized menu for the zodiac sign cancer? The nurturing and emotional sign of Cancer in the zodiac, has a history that extends far beyond what you might expect. While it’s easy to focus on the stereotypical traits associated with this water sign, Cancer’s influence is deeply rooted in the ancient world and the rhythms of the natural environment.

How the Water Sign Came to Be

In ancient Egypt, the Sun’s entry into Cancer each year coincided with the annual flooding of the Nile. For local communities, this event was a lifeline. The Nile’s waters revitalized the land, transforming parched riverbeds into fertile plains, and commerce burst forth like wildflowers after a spring rain. The Nile’s flooding opened up trade routes with neighboring lands and distant shores, connecting people and cultures in a vibrant exchange of goods and ideas.

So revered was this sign that the ancient Egyptians placed Cancer at the very beginning of the zodiacal circle. They recognized the inherent dignity and power of this celestial crab, and it’s time for you to do the same. Stand tall and proud, dear Cancer, for you carry the legacy of an astrological powerhouse.

Even today, Cancer is a sign that thrives on connection and exchange. Those born under this sign have an innate love for engaging with others, especially those whose backgrounds and interests differ from their own. Cancerians are the ultimate networkers, building bridges and forging relationships across diverse communities. Their ability to navigate social currents and adapt to different environments makes them natural ambassadors of goodwill and understanding.

Cancer’s Zodiac Sign and the Seasons

It’s important to note that the sign of Cancer and the constellation of Cancer are not the same thing. Constellations are groups of stars visible in the night sky, while zodiacal signs are equal divisions of the Sun’s apparent path throughout the year, known as the ecliptic. The zodiacal signs link to the seasons, not the stars themselves.

The twelve zodiacal signs can be grouped into three categories based on their relationship to the seasons. The cardinal signs mark the beginning of each season and are associated with change and new beginnings. The fixed signs fall in the middle of each season and are known for their stability, determination, and resolute nature. Lastly, the mutable signs stand between the close of one season and the start of the next. These signs are associated with adaptability, flexibility, and the ability to navigate change with ease.

As a cardinal sign, Cancer marks the beginning of summer, a season known for its vibrant energy and rapid growth. This initiating quality is deeply ingrained in your nature, dear Crab. You thrive in environments that allow for swift changes and adaptations, whether it’s in your mood, your plans, or your approach to life’s challenges. Setting and pursuing short- and medium-term goals is where you excel. You have the ability to quickly innovate and insist on the success of your efforts. However, long-term plans that require consistent, unwavering effort may prove more challenging for you, as you tend to crave novelty and innovation. This cardinal quality can apply to various aspects of your life.

New Goals for Cancer This Year

  • Try new recipes and cuisines to keep your meals varied and exciting. Set short-term goals for healthy eating. Try incorporating more fruits and vegetables into your diet for a week or trying a new healthy recipe each day for a month. Regularly refresh your living space, experiment with new hobbies, or take on projects that can be completed within a relatively short timeframe.
  • Opt for a variety of activities rather than sticking to a rigid, long-term routine. Try new fitness classes, participate in seasonal sports, or set achievable fitness goals that can be accomplished within a few weeks or months.
  • Attend events or gatherings that allow you to meet new people and engage in lively conversations, as opposed to more structured, long-term social commitments.

What Qualities Does the Zodiac Sign Cancer Have?

The zodiac signs not only connect to the elements, but they also have distinct qualities to them. The water signs (Cancer, Scorpio, and Pisces) are collectively associated with winter, moisture, and coldness. These signs have a reputation for calm and composed natures, often remaining even-tempered and not easily disturbed by stress or excitement. The reliable and consistent presence of water types can be a source of comfort to others. Water signs are slow to anger and tend to be excellent listeners. A chief problem tends to be procrastination, or waiting on circumstances to change on their own.

When it comes to diet, water signs tend to want foods that are cooling and moistening. These include fruits like melons and cucumbers, vegetables like lettuce and zucchini, and dairy products like milk and yogurt. Oats and rice are also beneficial for water signs to balance the body’s moisture levels.

However, it’s important to remember that health is all about balance. Sometimes, water sign types can have too much cold or moisture in the body. This can lead to feelings of sluggishness or congestion. In these cases, and throughout winter when your natural constitution can be exacerbated by the climate, consider incorporating warming and drying foods into your diet to help restore balance. Spices like ginger, black pepper, and cinnamon are great for this, as are lean proteins like chicken and fish. Nuts and seeds, such as almonds and sunflower seeds, also fit the bill.

Best Foods to Balance Cancer’s Zodiac Sign

For most seasons, these foods are good for bolstering Cancer’s natural constitution:

  • Land: Pork, rabbit, duck, goose.
  • Surf: Oysters, clams, mussels, crabs, lobster, octopus, squid, cod, haddock, halibut, salmon, tuna, eel, trout, catfish.
  • Grains: White bread, milk bread, soft pretzels, bagels, croissants, brioche, pancakes, waffles, muffins, biscuits, doughnuts, pasta (especially fresh pasta), couscous, white rice, oats, barley (when cooked until very soft), rice pudding, porridge.
  • Vegetation: Cucumbers, lettuce, melons (watermelon, honeydew, cantaloupe), bananas, white rice, oats, milk, cheese, yogurt, zucchini, squash, pumpkin, mushrooms, tofu, seaweed, algae, agar.
  • Alcohol: Beer, white wine, sake.

In the winter months, it’s advisable for Cancer to introduce a bit more heat and reduce their moisture intake:

  • Land: Chicken, turkey, lean beef, lamb.
  • Surf: Anchovies, sardines, herring, mackerel.
  • Grains: Rye bread, sourdough bread, whole wheat bread, sprouted grain bread, quinoa, brown rice, millet, buckwheat, amaranth, barley, spelt.
  • Vegetation: Garlic, onions, leeks, chives, shallots, mustard greens, arugula, radishes, horseradish, ginger, black pepper, chili peppers, cayenne pepper, cinnamon, nutmeg, almonds, walnuts, sunflower seeds, pumpkin seeds.
  • Alcohol: Red wine, whiskey, brandy.

The Perfect Zodiac Sign Menu for Cancer

Starter

Greek-Style Greens Galette and Mazza Winery Perfect Rosé

A green plate holds a greek style greens galette in front of two glasses of beer and a vase of white flowers.

Slow-cooked greens inside a crispy galette crust with fresh herbs might heal any sluggish tendencies in a Cancer. The warmth of Greek-Style Greens and melty feta cheese compensates for those fiery areas that Cancer may be missing. The additional lightness of Mazza Winery Perfect Rosé is place where Cancer can feel at home in the wet and sweet depths of rosé.

Main Course

Simple Pork Chops and Peaches and Southern Right Chenin Blanc

A baking tray of pork chops with grilled peaches surrounded by plates and wine glasses.

To pay attention to ingredients that Cancer is usually draws to, and those which Cancer requires for fulfillment, we recommend a main course of Simple Pork Chops and Peaches. The pork and peaches speak to the water sign with its mild and soothing nature. This main protein is combines with red onion, smoked paprika, and garam masala for that spiced bite that Cancer may be missing. A glass of Southern Right Chenin Blanc from South Africa carries subtle notes of mandarin and orange in its classic French-leaning flavor profile.

Side Dish

Nana’s Cucumber Salad

a bowl filled with Nana’s Cucumber Salad next to a smaller bowl and a fork and a knife

Cooling Cucumber Salad is an excellent dish for refreshing water-sign Cancer in the hot summer months. Dive into this bowl full of fresh chopped cucumbers and radishes, drizzled in a light olive oil and apple cider vinegar blend. It’s also a dish that the over-thinking Cancer in your life will appreciate for its simplicity.

Dessert

Strawberry Cake and Mionetto Prosecco Brut

A strawberry cake in a green plate with whipped cream on top and forks on the side

Even though Cancers tend to head towards moisture-filled, cooling foods they still need a bit of heat to balance things out. This Strawberry Cake recipe includes the punch of ginger, nutmeg, and cardamon to contrast the natural sweetness of strawberries. Plus, with the accompaniment of Mionetto Prosecco Brut you’ll get an extra dose of dry, fruity flavors.

Story by Wade Caves

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. 

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