Check out Berry the Bear on Instagram and you’ll see a video of him riding down the street on a motorcycle with his friend Shell the Lobster while “Born to Be Wild” is playing loudly in the background. They end their road trip roped up and climb together and quench their thirst with a can of hard seltzer.
In another video, Shell picks up a hitchhiking Berry and they head to Portland. They stroll through the old harbor, where they visit a few restaurants, including of course the Thirsty Pig.
Berry and Shell are mascots for Wild Maine Hard Seltzer. (A third, Mitch the Moose, loves jet skiing.) They are, the company’s tagline, “Your Favorite Party Animals.” Wild Maine Hard Seltzer is owned by Orono Brewing Co., and its new marketing campaign clearly speaks to the thousands of university students nearby who helped make Hard Seltzer so popular – remember 2019 aka ” White Claw Summer? ” It is their love for the fizzy drink that led Maine breweries to make their own cans and serve them in their tasting rooms right next to their latest craft beer.
Maine breweries used some of their downtime during the pandemic to work on recipes, and a new crop of locally made hard seltzer is now appearing across the state – both canned and on tap.
Lone Pine Brewing’s OH-J Seltzer, brewed with tangerine puree and hops, was made to mimic Portland Brewer’s popular double IPA. Fogtown Brewing Co. in Ellsworth followed up its Fog Melon with Fog Berry (made from cranberries) and Fog Blue (blueberries and lemon juice), and occasionally makes Fog Blanc that is mixed with Sauvignon Blanc.
Orono Brewing’s Wild Maine Hard Seltzer is available in flavors such as mango pineapple (Mitch the Moose), blueberry (Berry the Bear), and lemonade (Shell the Lobster). Abe Furth, co-owner of the brewery, says the company plans to launch another flavor in August; he wouldn’t reveal it, though he said the mascot would be a raccoon.
At this point, Après, which makes hard cider and seltzer, is slated to open in Portland’s East Bayside this weekend, serving hard seltzer like the gin-tonic-inspired vespers made from fresh juniper, coriander and citrus peel.
In March, Sean Sullivan, executive director of the Maine Brewers Guild, conducted an informal survey of craft brewers to find out how many hard selters are making or planning to make. The survey is already out of date. He now estimates that at least 20 breweries in Maine make hard-seltzer, and a handful of others are considering it.
When customers walk through the doors of breweries, Sullivan says, they always ask tasting room managers, “What’s new?”
“This summer I think many of our brewers will answer that question with Seltzer,” he said.
Global sales of hard seltzer were more than $ 4 billion in 2020, up 160 percent from 2019, partly due to more consumers discovering a taste for it during the pandemic. IRI, a data analytics and research firm, ranked new product launches in 2020 in terms of response from quarantined consumers, and Bud Light Seltzer was number 1 on the list with sales of more than $ 100 million.
According to Nielsen, sales of Hard Seltzer in bars and restaurants rose by 73 percent in the summer of 2019, which corresponds to 7.5 million neutrons.
“The Seltzer category is growing fast,” said Sullivan. “Lots of people love craft beer, but they also love being active, being outdoors and leading a healthy lifestyle.”
Most hard seltzer are made in two ways: Many breweries ferment a mixture of cane sugar and water and then add carbonic acid and flavor. Others start with distilled spirits instead of doing the fermentation themselves and then add carbonation and flavor at some point during the process. The hard-seltzer craze feeds consumers’ desire for healthier options with less alcohol and fewer calories and carbohydrates than beer or mixed drinks, but just as much flavor. A typical 12-ounce can of flavored hard seltzer has about 100 calories – sometimes fewer – and 2 grams of carbohydrates. Hard seltzer is popular with gluten-free consumers because it is not made from grain.
And flavored seltzer appeals to people who like variety. Three summers ago, Portland’s Peak Organic Brewing Co. was ahead of its time when it started making hard seltzer (according to founder Jon Cadoux, it made the country’s first certified organic hard seltzer). The repertoire now includes a dozen flavors such as blackberry-lime, strawberry-cucumber and lemon-elderberry. Cadoux says the selters have become a “decent part of our business.”
“People are looking for packs of varieties with multiple flavors, as opposed to a pack of 12 of the same flavor,” said Cadoux. “Nobody wants six-packs, we found.”
Tom Madden, brewer and co-founder of Lone Pine Brewing Co., believes the craft beer movement has partly set the table for seltzer by making fruit-forward beers and “beer a little less beery.”
When the local craft beer movement started, their image was of beer freaks brewing in their garages and dreaming of making beer for the masses. It felt like an exclusive club and intimidating for some casual beer drinkers. Madden says selters help brewers be more inclusive, as his own brewery tried with its Portland Pale Ale – a beer that can stand on its own but was also a simple introduction to craft beer – and its Holy Donut Series that with. the popular local donuts are made.
“We’re softening the edges of craft beer so that it feels a little less like an exclusive group and more of an opportunity for everyone,” said Madden, “and I think Seltzer is offering that to the general public as well.”
This is an important tactic at a time when tasting rooms are more like communal spaces than bars, welcoming families and people of all ages who may or may not be craft beer drinkers. Not offering something for everyone, say the Maine brewers, is akin to reserving a table for four in a restaurant and then having dinner for just one or two people.
The Maine-made Hard Seltzer also offers local options for consumers who have drank national brands like White Claw and Truly, as well as local craft beer offered alternatives to bulk beers like Miller and Coors.
Hard Seltzer’s attraction to younger folks who grew up after the craft beer explosion and who reportedly have more adventurous, flavor-conscious palates than their parents, was made of Hard Selters’ appeal. Most brewers say the interest is younger, but unlike Zima – a sweeter beer alternative from the ’90s that late-night comedians poked fun at and which was like kryptonite for men – people across the gender spectrum seem tough Selters to enjoy.
“It’s definitely cross-gender and maybe it’s tapering,” said Cadoux. “But that was also the case with craft beer.”
Furth looked at the demographics of Wild Maine Hard Seltzer’s Instagram followers and found that the majority are between 21 and 44 years old, with the largest age group – 52 percent – falling into the 25- to 34-year-old category. 56 percent of the followers are women, 44 percent are men.
Kim O’Donnell, 55, is quite a fan of craft beer – Rising Tide Brewing Co. is right next door – but the Portland resident and partner became big seltzer fans during the pandemic after they picked up a can of Lone Pine blueberry lemon Brewing tasted taste.
“I thought, wow, this is dangerously good because it wasn’t that cute, it was very light, and it went really well with pizza,” she said. “It felt like a better alternative to a heavy beer. And now that we had some hot weather and it was August in June and July, I personally find the Selters a lot more refreshing than a beer because they are not that heavy. It doesn’t feel like you’re drinking a vodka tonic or a gin and tonic. It feels a little less intense. “
So will Hard Seltzer Mainers be seduced by craft beer? Is the growth of locally produced craft beer an attempt to stave off competition in a crowded craft beer market and capitalize on a trend? Maine brewers say it’s not that easy, and neither is one or the other, beer or seltzer. (Plus, beer has been around for thousands of years and probably won’t go anywhere.) Furth says his team started making hard seltzer because of the enthusiasm of many college-aged employees and customers at the brewery. And he points out that Orono Brewing’s beer production is actually increasing.
“There’s still plenty of room for all of the breweries,” he said. “And there are certainly a lot more people here who make beer here than seltzer.”
According to Nielsen, 75 percent of Hard Seltzer drinkers also buy beer.
Sullivan said Hard Seltzer is actually taking market share from craft beer, but isn’t ringing the death knell of your favorite IPA just yet. He notes that Maine’s craft beer industry has grown from zero to 100 in the past 10 years, which is “a very short time for an industry to mature”. He uses the LL Bean analogy: at some point the company decided to be able to sell something other than hunting boots. Did that mean they gave up hunting boots?
“The same goes for breweries that offer shelter, work with farms to produce food, and grow some of their own ingredients,” Sullivan said. “You hear from customers and grow and change spontaneously to build long-term, sustainable businesses.”
For his part, Seltzer fan O’Donnell thinks diversification is “a really smart move”.
“Just as you can have a favorite brewery,” she said, “you can now have a favorite hard seltzer brewery.”
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Guiding the way to thrive
Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.
That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.
Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.
Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.
Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.
14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.
“My motivation was both personal and professional,” Rebecca says.
“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.
“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”
Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.
“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.
The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.
“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”
The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.
“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.
“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”
The eBook is filled with nutritious recipes and much more.
So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?
“Ooh, that’s like trying to choose a favorite child,” she laughs.
“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”
The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.
Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.
“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.
“My advice is to listen and take note of how your body feels when you eat.
“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?
Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.
“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.
“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.
“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.
“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”
To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.
Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.
Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.
She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.
“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.
“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.
“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.
“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.
“I cannot describe to you the genuine joy that seeing people thrive provides.”
14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]
Get to know farro and other superfood whole grains
By Casey Barber, CNN
Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.
The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.
What’s a whole grain?
The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.
On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.
“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”
So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.
And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.
“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.
“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”
Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.
Some whole grains to get to know
amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.
Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.
Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.
Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.
kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.
millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.
How to cook any whole grain
While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.
Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.
Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.
If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.
The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.
Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.
Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel
I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.
The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.
It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.
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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.
After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.
Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.
This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).
My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.
I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.
After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.
An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.
After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.
It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.
They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.
There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.
All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.
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Guiding the way to thrive
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