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Slowing Down in Ikaria: A Culinary Journey Through Greece’s Blue Zone

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A white dish of a culinary food tour in Greece with a red stew.
Eggplant stewed with Trahana.

Pittsburgher Cally Jamis Vennare travels to Greece, her ancestral homeland, to explore the Blue Zone foods of the island of Ikaria, to bask in the beauties of nature and friendship, and to remind herself of the joys of slowing down.

The shorelines of Greece. Aerial drone photo of small picturesque seaside village of Armenistis in island of Ikaria, Aegean, Greece; Shutterstock ID 2254061193; purchase_order: 9781250880000; job: The Ikaria Way; client: SMP cookbook; other: michelle

Ikaria feeds the soul with swimming in the Aegean.

From Pittsburgh to Ikaria in Greece, A Culinary Journey

Ikaria also feeds the body with warm lentils.

August 2024 marked a homecoming for me. I step off the plane into the warm yet slightly chaotic embrace of Athens airport, a bit rumpled and jet lagged … but nonetheless invigorated by another visit to Greece, my ancestral homeland.

Iced Greek mountain tea, perfect for cooling off after swimming in the Aegean.

Greece is my muse. She beckons me from afar and opens her arms wide upon my return. With each embrace, a new journey awaits. I breathe in the welcoming scents and the memories begin.

The Flavors That Call Me Back 

I smell the familiar sweet fragrance of my favorite Greek pastries. There are pitas piled high, bursting with feta cheese, spinach and herbs. I gravitate toward my first frappe — coffee ever so slightly sweetened with milk and sugar, topped by a foamy froth. My imagination begins to run wild with opportunities to eat and savor Greece’s immense bounty.

Honey fresh from the honeycomb, photo by Cally Jamis Vennare.

I am here to cook, and eat, on the island of Ikaria with renowned chef and author, Diane Kochilas. I will be joined by fifteen women: my two sisters, five nieces and cousins, and eight family friends. Before week’s end, the “Ungovernables” — as we are lovingly referred to by Diane — will bond together as one. 

Recipes for life shared around Diane’s communal table.

Inside a Blue Zone

Ikaria is one of only a handful of Blue Zone sites around the world. Each day, in the classroom or the countryside, Diane helps us discover the island’s secrets to longevity. A mostly plant-based diet, daily life routines, and a strong community, are staples for aging well. 

A bowl full of zucchini fritters sits on a table with a fork in the background.

Diane Kochilas’ Baked Zucchini or Squash Fritters with Oregano and Mint, make the recipe here.

We take nature walks, milk goats and make delicious cheese. We dip our fingers into golden honeycombs as bees calmly dance around us. In the kitchen, we chop wild greens for savory pies and salads. Some of us knead and roll dough into homemade filo pastry. Others drizzle copious amounts of olive oil in most every dish we touch. It is pure heaven.

On a stovetop, a hand with tongs reaches into a steel pan filled with head-on shrimp to make 10 Minute Aegean-Style Shrimp with Caper Almond Pesto.

Diane Kochilas’ 10 Minute Aegean-Style Shrimp with Caper Almond Pesto, try the recipe here.

Then we rest and eat. Gathered around Diane’s expansive Greek table in her exquisite garden, we sip crisp white wine under a vine-covered pergola, swatting at the inquisitive bees who seek the delicious bounty we have created. And we talk: about food, family, and life. 

The Blue Zone Way of Eating

In Ikaria, we experienced a spectrum of foods that make up one of the world’s healthiest cuisines and the emotional well-being inherent in a way of eating that is inclusive, varied and good for life. That holy trinity — food, community, and lifestyle — is the essence of the Blue Zone diet and a universal philosophy for us all. Fresh, seasonable, accessible ingredients from the land or sea. High quality olive oil and an abundance of herbs for flavor (and medicinal value). Each dish is simply prepared but beautifully presented around a communal table that, in Diane’s words, “inspires passionate table talk and unbridled grazing.” 

An aerial shot of a white plate piled with SMALL CHEESE AND PHYLLO PIES.

Diane Kochilas’ Small Cheese and Phyllo Pies, make them here.

“This is a cuisine of indulgence, not abstention. It is the expression of the natural Greek way to eat that embraces health without anxiety and combines innate nutrition with vibrant flavors. Cooks are givers, the sentimental orchestrators of that most civilized human activity: a meal shared with other people around a table.” —Diane Kochilas

Diane Kochilas’ Giant Beans with Honey and Dill, make the recipe here.

Memory, Sisterhood, and the Recipe for Life

Cooking with Diane evoked stories from our past that deepened our connection to the present. I was reminded of kneading dough and baking bread with my mother Katherine. Rolling rice-filled grapevine leaves with my Yiayia Marie and Aunt KC. Admiring newly picked tomatoes, zucchinis and eggplants from my Papou Nick’s garden. Savoring the perfect piece of roasted lamb with my father Michael. 

Making zucchini longevity patties.

As the week progressed, more stories and memories were shared among the newfound sisterhood of multi-generational women, all united by a shared passion to more deeply connect with each other … and ourselves. 

I’ve traveled with groups of wise women before — to the Four Corners of New Mexico, Colorado, Arizona and Utah to learn about Pueblo pottery, Navajo weavings, and Hopi traditions; to Colombia on a yoga retreat that opened my mind (and soul) after my mother’s passing and a family health emergency; and on more intimate excursions in the U.S. or abroad with close women friends and family. 

Nature walks to stunning sea views at Messakti Beach.

The True Recipe for Life in Greece and Beyond

Travel feeds my soul. And unleashes a side of me that hungers for greater exploration, independence, confidence and courage. I search my inner being. Recharge my batteries. And count my blessings for the abundance that I receive in return.

An aerial shot of a Fava Spread, yellow in color, on a white oval dish

Diane Kochilas’ Fava Spread, try the recipe here

My cup overflowed abundantly in Ikaria. It was a trip that not only renewed my passion for cooking but, most important, reminded me to slow down and appreciate each moment in time. To enjoy the journey, not just the destination. Because it is the culmination of our journeys that form a rich, robust recipe for life — a handwritten list of memories lovingly passed from one generation to the next.   

A brown bowl of tzatziki sits on a green and white kitchen towel.

Diane Kochilas’ Tzatziki with a Twist, make the recipe here

To learn more about Diane Kochilas and her Ikaria Longevity Cooking Class & Retreat, visit: dianekochilas.com/ikaria-classes.

Story by Cally Jamis Vennare
Recipes, Food, and Photography by Diane Kochilas

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Fresh Tomato Recipes to Make During Peak Tomato Season

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a colorful Tomato Peach Salad sits on a black plate

Hot, muggy evenings and sunshine-filled days can only mean one thing: it’s peak tomato season! They are delicious enough to eat on their own — my mouth is watering, thinking about biting into the tender skin of a juicy, ripe tomato. But the versatile fruit is made even better when incorporated into a culinary treat. If you feel the same way, check out the following easy and fresh tomato recipes to make before summer is over.

Fresh Tomato Recipes

Tomato Pie

An aerial shot of a colorful tomato pie sitting on a white plate. It's garnished with basil. Tomato Pie Recipe

Hit the farmers market, or your own garden, grab your apron, and in no time, you’ll have this easy and mouthwatering pie.

Whipped Feta Dip with Blistered Tomatoes

Creamy whipped feta and blistered cherry tomatoes

You’ll love this carefree appetizer. The food processor does all the serious work of turning feta, cream, roasted garlic and black pepper into a luscious Whipped Feta Dip.

Tomato Peach Salad

A colorful Tomato Peach Salad sits on a black plate

A balance of acidity and sweetness, this tomato peach salad by Chef Justin Severino, founder of Morcilla, is an ideal addition to tapas-style meals.

Romaine Arugula and Lentil Salad with Confit Tomatoes and Peppers

Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers

The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. A dish this substantial will make you forget you’re eating salad for supper.

Heirloom Tomato and Goat Cheese Tart

Heirloom Tomato & Goat Cheese Tart

Tomato season is the time for this timeless recipe which comes to us direct from Italy!

Curried White Bean Tomato Stew

White bean tomato stew served in a dish alongside other dishes.

This allergen-safe recipe is easy to prepare and enjoyable for the entire family.

Crispy Brown Rice with Blue Crab, Smoked Tomato Vinaigrette, and Fennel Purée

The bottom half of a person stands behind a counter and garnishes Crispy Brown Rice with Blue Crab, Smoke Tomato Vinaigrette and Fennel Purée with chopsticks. A delicious blue crab recipe

You’ll be eager to whip up this thoughtful and beautiful summer recipe for everyone in your life.

Tomato and Feta Pizza

A delectable pizza topped with ripe tomatoes and creamy feta cheese. The perfect combination of flavors for pizza lovers to enjoy. Tomato and Feta Pizza Recipe

Are you searching for an easy weeknight dinner? Look no further than this crowd-pleasing tomato and feta pizza.

Summer Scalloped Tomatoes

Summer Scalloped Tomatoes in a pan with a large spoon inside and a cloth on the side

A simple, easy recipe to make use of summer tomatoes.

Classic Tomato Bruschetta
Classic Tomato Bruschetta served on a plate

The perfect way to whet your guests’ appetites and get the conversation flowing.

Charred Heirloom Tomato and Mozzarella Salad

A green olive plate holds a charred heirloom tomato and mozzarella salad with various bright vegetables and a glass of sparkling water nearby.

Say goodbye to your boring old house salad. Large balls of mozzarella, charred chunks of garden-fresh tomatoes, and some of summer’s finest greens make up a salad of epic proportions.

Tomato Ricotta Bruschetta

Tomato-Ricotta-Burschetta on dark plate with light background

In case you’re looking for a bruschetta that’s a little less traditional. This Tomato Ricotta Bruschetta not only adds a light, creamy cheese on top but also substitutes in sliced cherry tomatoes in multiple varieties.

Baked Tomatoes

Baked tomatoes, some with their tops removed and others still lidded, are arranged in a dark cast-iron skillet, surrounded by smaller, colorful cherry tomatoes and green herbs.

Stuffing warm Baked Tomatoes with a Mexican-inspired filling has us head over heals for tomatoes. Bite into these plump tender vegetables and a mixture of rice, chorizo, cheese, and fideos (vermicelli).

Everything Bagel Tomato Tartlets

An Everything Bagel Tomato Tartelette sits on a piece of parchment paper with a jar of capers sitting nearby.

Who says tomatoes cannot be enjoyed for breakfast? These individual tartlets work the flavors of an everything bagel into a flaky crust that holds in goat cheese, green onions, and tomatoes. Each come with a balsamic reduction, capers, and fresh dill on top.

Martha Stewart-Inspired Hot Cherry Tomato Salad

In a cast iron skiller sits a hot cherry tomato salad with cherry tomatoes and herbs as focaccia bread, cheese, and oil sit off to the side.

Who doesn’t love Martha Stewart? From her TV shows to her cookbooks and even her bestie friendship with Snoop Dogg, we love all things Martha. So much so that we cooked up our own take on her Hot Cherry Tomato Salad with the simplicity of onion, parsley, olive oil, and basil sprinkled in.

Stanley Tucci Inspired Maria Rosa Tomato Sauce

A plate of bright red tomato sauce on a verdant green background

Another one of our favorite culinary icons, Stanley Tucci caught our eye when making this Maria Rosa Tomato Sauce. As Tucci travels Europe’s coasts in his series Searching for Italy, he makes a delectable sauce that makes our stomachs rumble.

Heirloom Tomato Galette

An Heirloom Tomato galette sits on a brown table with red and yellow tomatoes on top and a spatula nearby.

A galette makes anyone a pro with its rustic look and simple ingredients. Even if you happen to get a little funky with the shape of this Heirloom Tomato Galette, it’s still going to taste and look delicious with its open face.

Tomato Strawberry Gazpacho

An above shot of Tomato Strawberry Gazpacho, pink-red in color, served in a bowl with three thin breadsticks on the side.

We promise we’re not just pairing these two together because they’re red. Though it does contribute to the stunning end product color. Strawberries and tomatoes combine beautifully with a balance of acidic and sweet notes. Plus nutty roasted pistachios on top add another layer to this delicious soup.

Green Cherry Tomatoes with Remoulade, Southern Fried Style

A plate of Southern-fried green cherry tomatoes, paired with remoulade

You’ve heard of fried green tomatoes but what about fried Green Cherry Tomatoes? These little balls of southern fried goodness pair with a spicy remoulade that adds some zest to your usual fried tomatoes.

Summer Tomato Salad with Fried Buffalo Cheese Curds

A plate of cherry tomatoes and fried cheese curds, topped with flowers

Okay, so not every salad has to be overly healthy. Treat yourself with a cherry tomato salad that mixes in fried buffalo cheese curds, red onion, basil, garlic, and a drizzle of olive oil on top.

Story by Jordan Snowden

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Tzatziki with a Twist

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A brown bowl of tzatziki sits on a green and white kitchen towel.

According to author Diane Kochilas, dips and spreads hold a special place in the Mediterranean diet and are integral to the meze culture found throughout the Mediterranean. No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety, texture and flavor of them all.

A Note About Tzatziki

“I get so many requests for how to make tzatziki, the classic Greek yogurt-cucumber-garlic dip, and most people cannot believe how easy it is,” says Diane. “This take on a classic tzatziki is an easy and healthy way to impress guests and the perfect example of how to ‘think’ Mediterranean diet with Mediterranean ingredients that are everyday products you can find at your local supermarket. Enjoy this easy, healthy Mediterranean diet snack with friends and embrace the Mediterranean lifestyle anywhere!”

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A brown bowl of tzatziki sits on a green and white kitchen towel.

Tzatziki with a Twist


  • Author: Diane Kochilas
  • Yield: Makes 1 ½ cups 1x

Description

No matter the accompaniment for the dip — a charred piece of pita, a crusty bread stick, or a traditional Greek salad of cucumbers, tomatoes, red onions and feta — most folks delight in the infinite variety.


Ingredients

Scale
  • 1 1/2 cups Greek yogurt
  • 2 medium carrots, peeled
  • 1 heaping tsp Greek garlic puree or 23 cloves garlic, minced
  • 1 tbsp chopped sea fennel or kritamo (which I found at Stamoolis in the Strip District, but you can substitute with capers if you prefer)
  • Grated zest of 1 lemon
  • Sea salt to taste
  • 1/41/3 cup extra virgin Greek olive oil

Instructions

  1. Transfer the Greek yogurt to a mixing bowl.
  2. Grate the carrots. Add the carrots, garlic, sea fennel and lemon zest to the yogurt.
  3. Season lightly with sea salt. Mix in 1/4 cup or more of olive oil and transfer the carrot tzatziki to a serving bowl. Drizzle with additional olive oil. Serve with breadsticks, crudité, or Greek barley rusks.

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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Your Full Moon in Capricorn Horoscope for July 2025

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A full moon in July over an orange, rocky mountain.

The full Moon in Capricorn draws focus to the quieter mechanics of forward motion. This isn’t a loud lunation, but it’s not idle either. There’s movement under the surface, and the tone is more corrective than expansive. A few familiar tensions resurface, and timing gets tighter across the board. Much of this month’s work comes down to structure: what’s been built, and how it’s managing stress.

The Full Moon in Capricorn During July 2025

This full Moon takes place in Capricorn, the sign associated with structure, endurance, and functional response to pressure. Symbolically, Capricorn spans land and sea – its image, the Sea-Goat, speaks to adaptability in mixed or challenging environments. A full Moon here often brings attention to logistics, boundaries, and the systems that keep things running when conditions are tough.

Astronomically, the July full Moon tends to be low in the sky. With the Sun at its northernmost point in Cancer, the Moon opposes from deep in the southern declinations of Capricorn. This means the full Moon rises and sets quickly, and its light appears lower on the horizon. In astrological theory, this corresponds to somewhat reduced visibility or impact – its effects may be shorter in duration or less sharply defined.

Where the Planets are Heading

The planetary context supports this interpretation. Saturn, ruler of this lunation, is slowing to station retrograde, drawing focus to existing obligations and exposing weak points in long-term plans. Mars, meanwhile, has recently separated from the Sun and Jupiter, two forces that often support bold or rapid action. As that energy fades, Mars now moves toward a square with Venus – a more tangled influence, especially where collaboration or timing is concerned.

Taken together, this lunation favors practical review over expansion. Conditions are in motion, but require more calibration than force. Short-term delays may surface, especially where underlying structure hasn’t been fully considered. There’s value to be had in confirming what’s already in place before adding weight to the system.

A Revisiting of Last Summer’s Horoscope

This full Moon arrives during a stretch of sky that’s marked by some signs of revisited tension and slowing movement entering the summer period. Several planets are retracing steps or preparing to, and one key alignment – Venus square Mars – is repeating from last year, but in reverse positions. Together, these factors don’t halt momentum outright, but they do complicate direction.

Venus and Mars are now in square, just as they were in mid-August 2024 – only then Mars was in Gemini and Venus in Virgo. Now their positions are reversed. Jupiter and Saturn were involved last time, intensifying the reach of that transit. This iteration is less dramatic, but still pointed, especially for the mutable signs (Gemini, Virgo, Sagittarius, Pisces), where the square cuts across angles. Tension in relationships is a common reading of this aspect, and it’s not wrong – but the contact is broader than romance. It presses on all kinds of interpersonal dynamics: negotiations, collaborations, and any context where difference must be worked through. Misalignment in timing, tone, or expectation can flare easily now. Those issues aren’t new, just returning unfinished.

If you’re wondering whether this aspect speaks directly to your circumstances, think back to what was happening around August of last year. What conversations were becoming strained? What expectations went unmet? What dynamics felt sharp, unequal, or unresolved? This moment doesn’t necessarily repeat that one – but it echoes it. Some of the same themes may surface again, maybe even with the same people, though this time under slightly different conditions. The stakes aren’t as high this go ‘round, and the influence is shorter-lived. Still, what’s been lingering may need to be addressed before it moves on for good.

Upcoming Retrogrades in July 2025: Mercury and Saturn

At the same time, Mercury is slowing ahead of a retrograde station on July 17. This brings the usual delays in travel, communication, and planning, but more than that, it reintroduces details thought to be settled. Don’t expect tidy conclusions this month – agreements may need revisiting, and logistics that seemed firm may require adjustment. Miscommunication is less likely to come from carelessness than from assumption, especially in fast-moving conversations or multitasking environments.

Saturn has also just turned retrograde and will remain so through late November. Its influence is more structural and less immediate, but no less relevant. This is when long-term plans meet internal resistance, not because the goals are wrong, but because the scaffolding may need reinforcement. If boundaries feel blurred or duties become heavier than usual, that’s the signal. Something needs to be tightened, or rebalanced, before it can hold future weight.

A Reason for Measured Optimism

One steadier influence in all this is Jupiter, now clear of its harder aspects. Progress is available – just not quickly. What’s working now will likely keep working, even if the signs aren’t immediate. Jupiter operates on a longer cycle. The benefits aren’t always visible in the moment, but in hindsight they tend to hold.

The prevailing tone: slower, tighter, and less tolerant of friction. But even when timing misfires or clarity slips, the path forward remains open – just narrower, and less forgiving of distraction.

The Moon on the Southern Tail of the Eagle Aquila

The Moon’s position in Capricorn brings it into close alignment with the southern tail of the eagle. It’s not a bright or commanding star, but it belongs to a constellation long associated with transmission, ascent, and the movement of power across distance. In myth, this was the eagle of Zeus, the one who carried thunderbolts and bore Ganymede to Olympus. In medieval thinking, the tail marked the end of the eagle’s path and the point of lift: the final push that carries something skyward.

Because the Moon is the planet of the people – of crowds, movement, and ordinary life – this conjunction may register most clearly in the circulation of messages, voices, and interpretations. Something is being delivered, and not always by intention. The symbolism emphasizes reach: what travels far, what gets picked up and repeated, what enters the general current. Watch for patterns in language, news, or common speech.

The influence here is faint but not directionless. Aquila’s stars carry a combined nature of Jupiter and Mars: momentum and assertion, but also legitimacy and scale. Information now may spread with unusual force, framed as necessary or righteous. In media, policy, and mass speech, this shows up as hard messaging or moral insistence – not always coordinated, but reinforced through repetition.

Summer Guidance for Your Zodiac: Light, Motion, and Transition at the Edge of Summer

Summer arrives with force. Heat climbs, moisture recedes, and the world leans into movement. This is the season of ambition, restlessness, and quick flare-ups – a time when the body wakes early and the mind moves faster than it can always follow. The increase in dryness sharpens thought but shortens temper. Days are longer, schedules fill quickly, and it’s easy to feel both energized and on edge. The pace of life picks up, but inner steadiness doesn’t always follow.

In small doses, summer’s energy is invigorating – it helps you move forward, take initiative, and meet challenges directly. But when it builds too fast, it can lead to burnout or push you into saying yes to too much. The goal now is to stay active without becoming overextended. Move with purpose, but don’t race. Timeless advice: focus your efforts, take breaks, and tackle one thing at a time. Multitasking scatters attention, but working in sequence helps you notice what actually matters.

Fire Signs (Aries, Leo, Sagittarius)

You match the season’s qualities – hot and dry – so summer can be energizing, but it often brings irritability, dryness, and quick depletion. Movement in the morning and shade in the afternoon help regulate heat accumulation. Cooked vegetables, cooling grains, and herbs that calm the gut are worth prioritizing. Hydration should be consistent and paced, not just responsive to thirst. Avoid long stretches of output without recovery. One challenge for fire signs in summer is sustained energy levels, and that starts with a steady rhythm.

Earth Signs (Taurus, Virgo, Capricorn)

Summer introduces dryness into the already dry nature of earth, which can harden routines and create internal tension. Digestion becomes more sensitive, especially with cold or raw foods. Lightly spiced grains, cooked greens, and midday meals support metabolic function. This season often demands more flexibility than you’d prefer, so it helps to change the pattern slightly – adjust your route, shift your timing, try an unfamiliar flavor. Over-structuring weakens adaptability, so consider how a little variety could improve your responsiveness without disturbing your core stability.

Air Signs (Gemini, Libra, Aquarius)

This season sharpens your mental acuity but thins your attention (both in terms of span and capacity). Warm, dry conditions stimulate motion and dispersal – overstimulation and fatigue follow quickly. Sleep becomes lighter, meals less regular, and the nervous system overstretched. Build in some productive friction with grounding foods, slower transitions, and defined boundaries around social time and information intake. Even light rituals like setting meals at the same time each day can be a benefit to air signs this season. Heat stirs the mind but scatters it too, but organizing your day helps retain focus.

Water Signs (Cancer, Scorpio, Pisces)

Dryness agitates the water temperaments most. You may feel this through sleep disruption, digestive irregularity, or quicker mood changes. Hydration helps, but so does routine. Keep meals warm and regular, avoid late eating, and aim for consistent wake and sleep times. This season overstimulates easily and leaves less buffer for emotional recovery. Reducing screen time at night, protecting quiet in the morning, and spacing out obligations can help keep energy from draining too fast.

Sabian Symbol for 19° Capricorn: A Hidden Choir Singing During a Religious Service

This image evokes the presence of something real but concealed – a quiet expression of belief, meaning, or participation that happens without drawing attention. The symbol points to what’s taking place behind form: something structured (a service) contains something subtle (a choir, not visible but heard). It calls attention to background processes and the voices that don’t speak loudly, but still shape the moment.

Applied to this full Moon in Capricorn, the message is straightforward: listen beneath the formalities. What looks fixed in place may hold something more fluid; what seems silent may carry a signal. This Sabian symbol makes a nod to the experience to be had in quiet observation, and in remembering that not all contributions are made in visible ways. This symbol also invites a more discerning relationship to noise: distinguish between what’s essential and what’s distracting.

The Moon’s position here emphasizes perception through stillness. There is movement happening in the margins – a pattern gathering strength, a rhythm returning to form. Stay attuned. You may hear more than you see, and that may be the point.

What Does July’s Full Moon in Capricorn Mean for Your Zodiac Sign?

Taken together, these influences bring questions of timing, structure, and interpersonal strain into sharper view. Here’s how this full Moon may well land, depending on your sign.

Aries

You may find yourself clashing with others this month, particularly where priorities or spending are concerned. Venus represents the other party here – more focused on nuance, less inclined to the big picture. Mars, now in Virgo, describes you as task-oriented for now, but the square can stir resentment. For singles, this is about financial pause and cooling romantic jets for a moment. If you’re in a working relationship of any kind, guard against criticism creeping in where simple clarity would serve better.

Taurus

Venus in your first house stirs curiosity and charm, but its square to Mars puts pressure on communication and tone. There may be a pull toward expressing more – but doing so may provoke more tension than expected. Still, this is a good time to state your view, even if it lands imperfectly. Jupiter supports your finances, but Mercury’s slowdown suggests delay is wise. Mid-August is better suited for purchases or plans involving long-term gain. Until then, keep things nimble.

Gemini

Venus heads your way soon, but for now, Saturn retrograde at the top of your chart may slow progress or introduce delays around career matters. You’re not blocked necessarily, but I do think you can expect to be rerouted. Proceed with plans, but watch for the kind of complications that seem minor until they’re not. Document thoroughly, ask follow-up questions, and give everything a second pass. With Mercury slowing too, it’s better to get ahead of confusion than clean it up once it spreads.

Cancer

This full Moon falls in your 7th house, where matters involving others – partners, clients, opponents – take clearer shape. With Saturn, ruler of that house, turning retrograde, something in your relationships may start to ease or retreat a bit. The Moon’s conjunction with Aquila’s tail adds a message-like quality: responses from others may carry more meaning than they intend. Venus and Mars square off across your career and authority houses, so choose your words carefully, especially around colleagues or supervisors.

Leo

Mercury’s station on your ascendant makes this retrograde more personal than most. It may show through interruptions, misread intentions, or disruptions to routines that typically anchor you. Venus in your 10th supports professional visibility, but the square to Mars hints at tension from distant quarters – possibly from travel, publishing, or external impacts. You’re well-buffered by Jupiter in the 11th, which softens consequences and brings help through friends or networks. Stay flexible, stay clear, and take everything in good measure.

Virgo

This chart favors rest and reset more than output. Mars is in your first house, and the impulse to press forward is strong – but Saturn lies ahead in opposition, and its full resistance won’t register until next month. With Mercury stationing retrograde, there’s no harm in easing off the gas. The best use of this period is time with others, informal collaboration, or simply making space. The more you leave open now, the better you’ll be able to fill it later.

Libra

Venus, your ruling planet, is under pressure now, squaring Mars in Virgo. That puts you in the position of trying to maintain perspective while someone close digs in on detail. It’s a frustrating match, especially if the other party seems more focused on problems than outcomes. This square may also press on your nerves or sense of timing. For now, try not to interpret every delay as a decision. Let the square pass before drawing conclusions.

Scorpio

Venus in Gemini activates your 7th house, and with it comes more interaction – romantic or otherwise. But with Mars in Virgo squaring that Venus, it’s easy to miss cues or respond with too much scrutiny. You may be aiming for precision, but others are looking for connection. The Sun on your 9th house cusp brings opportunity for long-distance travel; it’s a good time to broaden your view. Also a great time to pick up a new course or language, if those feel more appropriate to you than travel.

Sagittarius

Your ruling planet Jupiter transits your 7th house, emphasizing partnership and negotiation. But Mercury – the planet ruling that same house – is turning retrograde, pointing to crossed wires or arrangements that can’t yet deliver. You may be offering too much, too soon, and your amiable nature may cause you to confuse generosity with imbalance. This is a good moment to hold a little back, reassess the tradeoffs, and remember your own priorities. If something needs to shift, the conditions are in place now to reset the terms.

Capricorn

You may feel a strong pull toward enjoyment right now – travel, leisure, or simple escape. But Venus and Mars square off across your 8th and 5th, and Saturn’s station in Pisces highlights the need for practical limits. The mix isn’t negative, but it does call for discernment. Be wary of spending in ways that distract from what you’ve built. There’s room to enjoy yourself, but it helps to keep track of cost – not just financially, but energetically too.

Aquarius

Positive financial developments are underway, but Saturn’s retrograde in your 2nd house signals a holding period. This isn’t the time for major commitments – contracts, investments, or spending with long-term implications. Still, the Sun’s trine to Saturn points to useful alignment if you’re considering collaboration. Think frameworks, not signatures. Venus in your 4th adds creative or romantic spark, but let things unfold without rushing outcome. Give plans time to settle, and make bolder moves next month.

Pisces

Venus and Mars square across your home and relational houses, making the tradeoff between comfort and obligation harder to balance. You may feel torn between staying anchored where you are or accommodating someone else’s pace or needs. A Mars–Saturn opposition is forming across your 1st and 7th houses, and the more you manage tensions now, the easier that configuration will land later. If something’s becoming a pattern, speak early and kindly, while the door’s still open.

Horoscope Author

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. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 
Photo Courtesy of Mahdi Rezaei

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Small Cheese and Phyllo Pies

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An aerial shot of a white plate piled with SMALL CHEESE AND PHYLLO PIES.

Embrace the notion that you can pretty much stuff anything into phyllo and it comes out tasty and delicious. Don’t let your fear of working with this versatile pastry dough deter you! Your reward will be little bundles of goodness — filled with feta, mint, lemon and egg — that your family and friends will adore. Make them in minutes, bake them until golden brown, and rake in the compliments.

Unbaked pies also freeze beautifully and cook in a flash when you need a light and quick meal. Just pair with a salad, a glass of the anise-flavored aperitif Ouzo (over ice, please), and good friends. Plus, their versatility is only limited by your imagination.

In Season 1 of My Greek Table, Diane Kochilas shared a similar recipe for Longevity Greens Pies: a luscious blend of sweet greens, onions and/or leeks, and squash or carrots that is “a nutritional powerhouse” packed into a mini phyllo roll. Why not try that version, too!

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An aerial shot of a white plate piled with SMALL CHEESE AND PHYLLO PIES.

Small Cheese and Phyllo Pies


  • Author: Diane Kochila
  • Yield: 810 Servings 1x

Description

Embrace the notion that you can pretty much stuff anything into phyllo and it comes out tasty and delicious.


Ingredients

Scale
  • 5 cups of crumbled feta
  • 1 bunch fresh mint
  • 1 lemon, preferably organic
  • 1 large egg, more if needed
  • Freshly ground black pepper
  • 1 pound packet of phyllo defrosted and at room temperature extra virgin Greek olive oil for brushing the phyllo strips

Instructions

  1. Place the feta in a bowl. Remove the stems from the mint and finely chop the leaves. Mix the mint into the feta. Zest the lemon in the bowl with the feta-mint mix. Lightly beat the egg in a small bowl and add it to the mix, as well. Mash everything with a fork and add some black pepper.
  2. Cut the phyllo in half lengthwise and stack it. It’s important to keep it covered with a tea towel so it doesn’t dry out while you work.
  3. Take the first strip of phyllo and brush it with olive oil. Fold it in half lengthwise and brush the surface with olive oil. Take one small teaspoonful of the feta mix and shape it into a small ball. Place it in the middle bottom part of the phyllo strip and fold the right corner up to the left side to form a right triangle. Next, fold it up along the horizontal seam joining the tip to the right side, forming a right triangle again. Continue folding from left to right until you reach the top. If you’ve ever folded a flag, it’s the same technique.
  4. Place on a parchment-lined baking sheet, continue with remaining strips and filling, and brush the tops of each triangle with a little olive oil.
  5. Experiment with different shapes: Using the same filling, create a spring roll (cylindrical) shape or small packets. Experiment with a seed or nut topping: brush the surface of the triangles or cylinders with an egg-white wash and dip into seeds of choice (poppy, coriander, sesame, nigella, etc.). You can even drizzle these with Greek honey after they’re baked.
  6. Bake the tyropitakia in a preheated oven at 350 degrees for about 20 minutes or until they’ve puffed up and golden.

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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Baked Zucchini or Squash Fritters with Oregano and Mint

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A bowl full of zucchini fritters sits on a table with a fork in the background.

Who doesn’t enjoy an abundance of zucchini and squash in their garden, or at the local farmer’s market, during the summer? Ikarians can relate. In response, you’ll find this popular recipe in home kitchens and on restaurant menus throughout the island.

Straight out of Diane Kochilas’s oven, warm and savory with the coolness of Greek yogurt or tzatziki by their side, these fritters were addictive. They were baked, not fried, so you can indulge in a few extra without guilt. In fall, try Diane’s version with grated fresh pumpkin for a distinctive and delicious holiday meze.

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A bowl full of zucchini fritters sits on a table with a fork in the background.

Baked Zucchini or Squash Fritters with Oregano and Mint


  • Author: Diane Kochilas
  • Yield: Serves 6 people 1x

Description

Straight out of Diane Kochilas’s oven, warm and savory with the coolness of Greek yogurt or tzatziki by their side, these fritters were addictive.


Ingredients

Scale
  • 2 lb zucchini, trimmed and coarsely grated
  • 2 tsp salt
  • 2/3 cup crumbled feta
  • 2 large eggs, lightly beaten
  • 5 scallions, whites and tender greens, finely chopped
  • 1/3 cup finely chopped fresh mint
  • 1/4 cup finely chopped fresh oregano
  • All-purpose flour as needed
  • Salt and pepper
  • 1 cup flour for dredging
  • Olive oil or other oil for frying

Instructions

  1. Put the grated zucchini in a colander, sprinkle with salt and rub between your palms until wilted, wringing out as much liquid as possible from the vegetable.
  2. To make the fritters, transfer the zucchini to a mixing bowl and add the feta, eggs, scallions, and herbs. Add flour, a few tablespoons at a time, until the mixture is dense enough for a patty to hold its shape when formed. Put the mixture in the refrigerator, covered, for 1 hour.
  3. Preheat the oven to 375 degrees. Line a shallow baking pan with parchment paper and bake the patties, in batches if necessary, until golden and crisp, about 15 – 20 minutes, turning once. You do not need to flour them before baking.

Note: The same recipe may be made with grated fresh pumpkin, too. Serve with Greek yogurt.

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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10 Minute Aegean-Style Shrimp with Caper Almond Pesto

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On a stovetop, a hand with tongs reaches into a steel pan filled with head-on shrimp to make 10 Minute Aegean-Style Shrimp with Caper Almond Pesto.

Diane Kochilas considers this to be an ideal recipe to introduce someone to the meze philosophy of “small bites with big flavors.” This was a standout recipe for Cally Jamis Vennare during her time in Diane’s kitchen, and one of her very favorites in Ikaria:

The salty goodness of the capers and feta blended perfectly with the shrimp (which she served with both head and tail on). This Aegean-style shrimp with Caper Almond Pesto recipe is quick and easy to prepare, making it a light yet satisfying dinner when paired with crusty bread and a glass of crisp white wine.

One note: the recipe for caper almond pesto yielded a lot of sauce. Consider reserving some for leftovers or toss it all together with pappardelle. The creamy pesto coats the pasta to perfection, and it makes an excellent side dish for a seafood entrée. Watch Diana’s demonstration on YouTube.

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On a stovetop, a hand with tongs reaches into a steel pan filled with head-on shrimp to make 10 Minute Aegean-Style Shrimp with Caper Almond Pesto.

10 Minute Aegean-Style Shrimp with Caper Almond Pesto


  • Author: Diane Kochilas
  • Yield: Serves 46 people 1x

Description

This is a quick and easy recipe to prepare … and a light but satisfying dinner when paired with crusty bread and a glass of crisp white wine.


Ingredients

Scale

For the caper pesto

  • 1 cup almonds, preferably blanched
  • 4 garlic cloves
  • 2 tbsp capers, rinsed
  • 10 Santorini caper leaves, if available, or 4 pieces of sea fennel (rock samphire)
  • 34 tbsp extra virgin Greek olive oil or more as needed
  • 1/2 to 2/3 cup crumbled Greek feta
  • Pepper to taste
  • Grated zest of 1 lemon

For the shrimp

  • 1 tbsp extra-virgin Greek olive oil
  • 18 large shrimp cleaned and shelled, tails on
  • 1 garlic clove chopped
  • 2/3 cup dry white wine

Instructions

  1. Make the pesto: In a food processor, pulse the almonds, garlic, capers, and caper leaves on and off to form a thick paste. Add the feta, lemon zest and enough olive oil to make a creamy, spreadable paste. Season to taste with pepper. Set aside. You can make this up to three days ahead.
  2. Make the shrimp: Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add the caper pesto and toss into the shrimp gently, shaking the pan back and forth so the pesto is evenly distributed. Cook for about 6-7 minutes total, then remove from heat.

Recipe and Photography by Diane Kochilas
Story by Cally Jamis Vennare

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Tomato Strawberry Gazpacho

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An above shot of Tomato Strawberry Gazpacho, pink-red in color, served in a bowl with three thin breadsticks on the side.

Gazpacho is a famous Andalusian cold soup prepared with raw vegetables (tomato, bell peppers, and cucumbers). In this modern version, bell peppers are replaced by strawberries, which are a surprisingly perfect match for tomatoes, while Greek yogurt is added for extra creaminess. The result is a colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad and crusty bread.

What is Gazpacho’s History?

Gazpacho dates back to ancient Andalusia, where peasants made it with stale bread, olive oil, garlic, and vinegar. This was long before tomatoes arrived from the Americas. Once introduced in the 16th century, tomatoes transformed gazpacho into the bright, refreshing soup we know today—a chilled staple of Spanish summers with deep, rustic roots.

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An above shot of Tomato Strawberry Gazpacho, pink-red in color, served in a bowl with three thin breadsticks on the side.

Tomato Strawberry Gazpacho


  • Author: Sara Ghedina
  • Yield: Serves 4 people 1x

Description

A colorful and refreshing soup, perfect for those beautiful summer days. Serve it as an appetizer or a light meal, along with a side salad.


Ingredients

Scale
  • 2 lb vine ripe tomatoes
  • 1 lb strawberries
  • 1 cucumber, peeled and seeded
  • 1 jalapeño pepper
  • 1 thick slice day-old country bread
  • 2 tbsp balsamic vinegar
  • 1/2 red onion
  • 1 garlic clove
  • 1/4 cup Greek yogurt
  • 2 tbsp extra-virgin olive oil
  • Juice of 1 lime
  • Salt and pepper to taste

To serve:

  • 23 tbsp roasted pistachios, coarsely chopped
  • 45 cherry tomatoes
  • 12 tbsp extra-virgin olive oil

Instructions

  1. Coarsely chop tomatoes, strawberries, cucumber, jalapeño and onion. Place them in a large bowl along with the bread, torn into bite-size chunks. Add the rest of the ingredients and mix well.
  2. Refrigerate for at least one hour to allow flavors to blend. Place the mixture in a large blender and blend until smooth, adding more olive oil if needed until you get the desired consistency.
  3. Pour the soup in individual bowls, topping each one with some roasted pistachios and a few slices of cherry tomatoes. Drizzle with some extra-virgin olive oil and serve.

Story, styling and photography by Sara Ghedina

Fava Spread

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An aerial shot of a Fava Spread, yellow in color, on a white oval dish

A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki. Dip into a bowl of sunshine-yellow goodness, and you will be a fava fan for life, seeking out this tasty meze in Greek restaurants both here and abroad. Diane Kochilas features this simple recipe of yellow split peas in her Ikaria cooking class. It was velvety smooth. It was silky. It was tangy. Dressed with a “copious amount of great Greek olive oil,” studded with onions and capers, and lightly spritzed with lemon, Diane’s classic version is outstanding.

Fava vs. Tzatziki

Fava spread and tzatziki may both hail from Mediterranean tables, but they bring distinct flavors and textures. Fava is a creamy, savory Greek puree made from yellow split peas—earthy, smooth, and often topped with olive oil and red onion. Tzatziki, on the other hand, is a cool, tangy yogurt-based dip packed with cucumber, garlic, and dill. One’s warm and comforting; the other, crisp and refreshing.

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An aerial shot of a Fava Spread, yellow in color, on a white oval dish

Fava Spread


  • Author: Diane Kochila
  • Yield: Serves 6 people 1x

Description

A warm fava spread with warm pita bread rivals the deliciousness of everyone’s go-to favorite, tzatziki.


Ingredients

Scale

Fava Spread:

  • 2/3 cup extra-virgin olive oil, or more as needed
  • 1 small red onion, finely chopped
  • 1 cup yellow split peas, rinsed and drained
  • 2 bay leaves
  • 57 cups water
  • Salt and freshly grated black pepper, to taste
  • 36 tbsp red wine vinegar or fresh, strained lemon juice

Cyclades-style garnish:

  • 3 tablespoons extra-virgin olive oil
  • 3 scallions or one medium onion, coarsely chopped
  • 1 garlic clove, minced
  • 1/2 cup sun-dried tomatoes, reconstituted in a little warm water
  • 1/2 cup grated fresh tomato, or more, to taste
  • 24 tbsp capers, rinsed and drained
  • 3 tbsp sherry vinegar or balsamic

Classic garnish:

  • 1 red onion, halved and sliced or coarsely chopped, with a drizzling of olive oil and lemon juice

Instructions

  1. Heat one-third cup olive oil in a large pot. Add the onion and cook until soft, 10 – 12 minutes. Add the yellow split peas and toss to coat with the oil. Stir for 1 to 2 minutes. Add enough water to cover split peas by two inches. Cover and bring to a boil over medium heat. Reduce heat, uncover, and cook over very low heat, stirring occasionally to keep from sticking, for 1½ to 2 hours, until the split peas are completely disintegrated. During the course of cooking, add water. When the split peas have reached the consistency of loose mashed potatoes, remove from heat and add salt and pepper.
  2. Using an immersion blender or food processor, or by hand with a whisk or spoon, whip the fava until smooth and silky, adding the remaining olive oil and vinegar or lemon juice, to taste. Season if necessary with more salt.
  3. For the garnish: Heat olive oil in a large skillet and sauté the scallions or onion until soft and lightly browned. Add the garlic, toss and cook for a minute or so. Add the sun-dried tomatoes and their juices and let the juice boil off a bit. Add the fresh tomato and cook until thickened slightly. Add the capers, toss. Finish off with vinegar. Use this as a topping for the fava and drizzle with a little raw extra-virgin olive oil.

Recipe and Photography by Diane Kochilas

Story by Cally Jamis Vennare

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Busy Bees in Mexico’s Yucatán Peninsula

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A person in a black cap and brown apron grinds spices in a stone mortar and pestle on a wooden surface.

Earlier this year, TABLE Contributor Corinne Whiting left the chill and gloom of Western PA winter behind to discover sweet and educational chef-led adventures around Mexico’s Yucatán Peninsula. Famed chef Richard Sandoval showed her how he balances sustainability, hospitality, and deliciousness. His bees were the star of the show.

A table is laden with various dishes, including tacos, a salad with edible flowers, and colorful cocktails.

A sumptuous farm-to-table spread prepared by Chef Richard Sandoval.

How Bees Help Mexico’s Yucatán Peninsula Thrive

In February, I gleefully escaped more snow with an adventure to Mexico’s enchanting Yucatán Peninsula on a trip inspired by the sustainability efforts of Chef Richard Sandoval. For more than three decades, Sandoval has built a global empire of sorts, with his Mexican restaurants now spanning 60 locations across four continents. For Pittsburghers, the closest outposts can be found in D.C. and NYC.

Two men, both wearing white shirts, stand in a green, leafy outdoor area, engaged in conversation.

On the Yucatan peninsula, the citrus capital of Mexico, Chef Sandoval visits the orchards of Alma Finca orange liqueur.

The Importance of the Bee

Sandoval, a self-proclaimed introvert who loves playing tennis and increasingly craves quiet, has a kind presence and easy laugh. He’s admittedly growing weary from his constant globe-hopping and looks forward to passing along the baton to his two 20-something children (also on our group trip, a delightful addition). The team previously took an educational culinary adventure together to Oaxaca. This Yucatán excursion was inspired by an initiative Richard Sandoval Hospitality launched in 2022 to raise awareness about the vital role of bees in our food system and ecosystem.

A brown glass bottle labeled "ALMA FINCA" stands next to oranges on a concrete surface.

Alma Finca, the only Mexican orange liqueur made from fresh ingredients harvested from the Yucatan peninsula.

Through Viva Abejas (“Long Live Bees”), Sandoval has introduced bee-inspired menus at several restaurants for the past couple of springs. In early 2023, he released his first children’s book of the same name, with all proceeds benefiting the World Bee Project. All of this work intends to amplify the fact that every third bite of food we take depends on bees for pollination. (Of note: avocados as well as the agave plant, which feature frequently in Latin cuisine.)

A person's hands are shown tending to a wooden beehive, with small bees flying around.

The team gets a hands-on lesson with local beekeepers.

Mérida’s Land of Bees

Our trip stations in Mérida, a colorful destination rich in Mayan and colonial heritage. We also got out to surrounding towns to learn about people and businesses with whom Sandoval collaborates — like Alma Finca orange liqueur, ideal for mixing into spicy mezcalritas and cosmopolitans. In a shaded patch of one of their orchards, we learned about the Alma Finca Project facilitated by Free Range Beehives, a Denver-based “corporate beekeeping” company that’s on a mission to support and enhance pollinator populations. Free Range also helped install bees here in November 2024, working with local Jose Cortes Larriva to care for the stingless Melipona bee species used for the project.

A clear glass filled with a pink-orange liquid and ice, garnished with a dried orange slice and a spiced rim.

A tasty cocktail with spiced rim made with Alma Finca.

During our grove visit, Emmaida Figueroa of Miel Nativa also shared about her business’s involvement and its commitment to the reproduction of these native bees. We learned that 90 percent of Melipona hives have been lost in the past 35 years (due to factors like deforestation, loss of forage, and pesticide use). Figueroa let us sample some of the goods sold at her downtown shop, including divinely thick Melipona honey, used by the Mayans for its medicinal superpowers since ancient times.

Staying Close to the Action

During our trip, hotel Fiesta Americana became our downtown Mérida HQ, conveniently situated at the crossroads of the capital’s main avenues — Paseo Montejo and Colón. (Those seeking a more intimate lodging experience might opt for nearby boutique options like Adora Hotel.) Our location made for easy strolls past exquisite architecture just as the city was swirling to life, to friendly breakfast spots like Justo Bread Studio and Fronto.

A group of six people, including a chef in a black cap and apron, are gathered around a table outdoors, observing as the chef prepares food.

The entire group enjoyed a hands-on cooking lesson in the home of a welcoming Maya-Yucatec family.

I enjoyed my most memorable desayuno, however, inside the tranquil, arched courtyard of Casa T’Hō, a design-fashion-art hub opened in 2017 by three passionate owners wanting to showcase local creative talent. In the center of this once-abandoned, early 19th century mansion, I leisurely enjoyed my migas con huevo and pineapple-tumeric-ginger juice before perusing on-site boutiques stocked with gorgeous Mexican goods.

A vibrant close-up of several ripe oranges hanging from a leafy green tree.

All ingredients were freshly harvested, including citrus, a prized ingredient across the Yucatán peninsula.

Immersion in the Communities

Every meal on this trip felt memorable, whether wandering the narrow food markets alongside Chef and our Eating with Carmen tour guide (think gorditas, salbutes, tamales and the freshest of juices), or while taking an at-home cooking class in the teeny town of Abala. Here a Maya-Yucatec family welcomed us in for a hands-on lesson about ingredients grown in their soil (like a nutritious, leafy vegetable called chaya) as well as culinary techniques passed down through the generations.

With a backyard rooster wandering nearby and a playful kitten underfoot, our gracious hostess casually concocted a multi-course lunch. She used her palate to taste along the way — a method Chef Sandoval prefers his team to use, too. (After all, a recipe is merely a guideline, he says.) Eventually, our group crammed around a large wooden table to devour an array of salads, warm tortillas, lemon soup with grilled tomatoes, onions, garlic and sweet pepper, plus pollo pibil — a Yucatán dish that’s slow-cooked in banana leaves and traditionally made with pork.

A woman wearing a traditional white dress with embroidered flowers holds a large bundle of red and light-colored fibers, standing in front of a stone archway.

A Mexican artist explained henequen, a native Yucatán plant used in textiles and handicrafts.

A Memorable Lesson on Community Sustainability

Back in Mérida, we feasted inside hip, vibey venues where DJs spun hypnotic beats on lounge-like patios and trees stretched skyward through dramatic dining rooms. We savored ceviche blanco, tacos de rib eye and pulpo a la parrilla at Arcano, a variety of barbequed meats at Anima (plus a surprising smoked watermelon favorite) and then a sensational beef carpaccio and tuna crudo at Ariadna. Enjoying local delicacies amongst a group of people so dedicated to their craft — in such a magic-dusted Mexican setting — was an experience I won’t soon forget. And I left with much more reverence, too, for the bees who play a part in it all.

Story by Corinne Whiting
Photography by Rodolfo Vallado

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