Mint Magazine

SIMPLE URBAN LIVING WINTER 2014
$4.
50
N
o
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FARM FED
FOOD SHOPPING AT THE SOURCE
BEYOND THE
BRICK &
MORTAR
MOBILIZING SMALL BUSINESSES
THE CHOCOLATE
FACTORY
SOMERVILLES GOLDEN TICKET
GOING AGAINST
THE GRAIN
IS A GLUTEN-FREE DIET RIGHT FOR YOU?
BOSTONS FINEST
RETAILERS
STREET STYLE FROM NEWBURY
ITS EASY BEING
GREEN
3 OF BOSTONS BEST ORGANIC RESTURANTS
MI N T
EDI TOR-I N-CHI EF
grace odonnell
ART DI RECTOR
ashley rossi
COPY EDI TOR
samantha wood
LAUNCH DI RECTOR
hannah rex
BRAND MANAGER
caroline hatano
CONTRI BUTORS
ashley rossi, caroline hatano, daniel petersen, grace odonnell, hannah rex &
samantha wood
I LLUSTRATI ONS
clinton odonnell
SPECI AL THANKS TO
caryl rivers & safoura rafeizadeh
PRI NTED BY
boston university journalism department
S
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A
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C
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12
WHERE THE BICYCLE IS KING
| PAGES 10-37 |
16
TRAVEL BERLIN
24
JUST DO IT...FOR THE FUN OF IT
20-31 SIMPLIFY TRAVEL ONE STEP AT A TIME
S
C
O
O
P
| PAGES 28-59 |
34-39 THE COFFEE TRIKE
44-45 A METHOD TO THE MADNESS
46-51 EDITORS PICKS
58-59 BOSTONS BOOK STORE
30
40
52
THE BEAT OF HARVARD SQUARE
GOING AGAINST THE GRAIN
ROOTED IN COMMUNITY
Discover the Changing Face of Harvard Squares
Nightlife
Taking Local to a New Level
A Unique Tour of Europes Economic
Capital
A Cultural Phenomenon Abroad
Unique Fitness Events and Classes in the
City
Assessing the Newest Diet Craze
SAVO
R
S
T
Y
L
E
| PAGES 90-113 |
| PAGES 60-89 |
70-71 GOURMET TO GO
72-77 STONE GROUND
78-79 SUPER SUPER FOODS
62
80
86
100-101 BOSTON STORES/BLOGGERS
102-103 HOME ECONOMICS
104-105 A MINIMALISTS PERSPECTIVE
106 MENS 10 NECESSITIES
108-109 HOT RIGHT NOW, NATURAL PROGRESSION
112-113 THE FINISHING TOUCH
92
107
110
EVOO RESTURANT
ITS EASY BEING GREEN
WHEN LESS IS MORE
TAKE IT TO THE STREETS
THE ART OF SHAVING
Q & A WITH A LOCAL DESIGNER
Street Style From the Source
What Every Man Needs to Know About
Shaving
EVOO Restaurant: Taking Local to
Gourmet
Less Ingredients Makes for Simpler
and Healthier Meals
Learn What Makes Boston Designer
Luke Aaron Tick
3 of Bostons Best Organic and
Natural Options for Every Day Eating
6
LETTER FROM THE EDITOR
EDITOR
MINT:
To produce for the first time; in pristine condition; as new. The name takes on an extra, special
meaning with this, our first issue. Together at Mint we have strived, toiled, learned new skills in
editorial and design, sought out the best of our beloved city, and finally, compiled our first round of
suggestions for simple, urban living. We found a farm-to-table restaurant in Fenway, the best, Boston
coffee on two wheels, explored city trends and minted this and more between our pages. We now invite
you to join usto savor, to scoop, to search and to style our city along with our magazine staff.
In good company,
GRACE ODONNELL
BOSTON:
We've covered a lot of ground for the home team in the past 300 hundred years. One of the oldest
cities in the United States, Boston has been a kind of mint for American innovation: the first city to
establish a postal route, the first host of the MLB World Series, the birthplace of the first digital
computer. The history of our city is both local and American; the cultural heritage so rich, we can
hardly begin on that Boston Cream Pie.
Yes, we've come a long way since Boston was newly minted-- all those firsts, all that progress. The
architecture! The academia! That dirty water! Yet Boston remains a city of wonder, standing ever-
higher on the shoulders of so many who've come before. How bout that view.
mint magazine | 7 | winter issue 2014
'
mint.blogger.com
mintmag.tumblr
@mintmagazine
mintmagazine.googleplus
@mintmagazine
mintmag.wordpress
mintmag
mint magazine
WE PROMISE WE WONT BORE YOU
8
ashley rossi, art director
Ashley is a classic New England girl with a trendier twist. She loves to travel the world and
has just returned to Boston after spending five months in Europe. She summers in Nantucket,
loves pond hockey, running and of course curating the best of the best by shopping. Red
lipstick is her secret weapon and she never leaves the house without headphones and a dirty
soy chai tea latte. Her worst fear is living in a place that is land-locked.
hannah rex, launch director
Hannah is a born and raised Ohioan with an unstoppable love for adventure. After moving
to Boston, she fell in love with the New England autumns and the ability to walk any and
everywhere. She discovered the beauty of Paris and the French language during a four
month stint in the City of Lights, and hopes to someday return, in addition to traveling the
world. As a hopeless coffee addict, she is fueled by caffeine as she writes, discovers,
photographs, and occasionally runs through the streets of Boston.
daniel petersen, contributing writer
Daniel lives in a world where a woodsy style is chic, Red Sox are a healthy obsession in a balanced life,
and youre never lost when on a bike or running. Insisting that rural eastern Connecticut is where the
cool kids hang out (in addition to Boston), he craves anything that keeps him outside and active. He
always prefers being with family and friends or just an eclectic mix of music over silence. Daniel loves
writing on politics and sports, especially when it leads to meeting new and endearing individuals.
caroline hatano, brand manager
Caroline (Carrie for short) grew up in the salty air of Southern California, soaking in the sun, an
active lifestyle and a perspective on fresh, wholesome food. When shes not exploring Boston by foot
or bike, shes dreaming about traveling the rest of the world and writing about her adventures. Until
then, you can find her reading on the esplanade, perusing the cheese aisle at the grocery store, or
fending off the cold with a triple threat: mittens, scarf and hat.
samantha wood, copy editor
Samantha Wood hails from Attleboro, Mass. and is very interested in the world of food writing. She
enjoys New England weather, dogs and anything that involves chocolate. Give her a copy of Wuthering
Heights and a fire to curl up by and shell be happy. She believes that less is more and as copy editor,
made sure that adage was visible through the words spread throughout Mint.
grace odonell, editor-in-chief
Grace is a 22-year-old writer and student living in Boston. Her work most notably includes her regular
contributions to the popular, satirical website Betches Love This, as well as contributions to their New
York Times bestselling book, Nice Is Just A Place In France. Shes still a summer intern, but shes living her
future tense in New York City. Last seen: On Newbury Street. Last words: Ill call you!
10
SEARCH
There is more to life than the daily grind, but sometimes anything beyond it
can seem like a distant reality. In case you haven't heard, we've done the search
and are here to tell you about what's going on in Boston and beyond.
It's all here waiting for you.
SEARCH
12
When you exit the central train station
in Amsterdam, you are met with
thousands of bikes integrated in a
whirlwind of traffic where pedestrians
cross four separate lanes instead of two
and everyone from age three to 80 can
comfortably get from one place
to another.
Peter Furth, an engineering
professor at Northeastern, had this
same exhilarating feeling during a
layover in the Netherlands and thought
I need to find someway to live here.
Furth, who has lived in Holland,
Switzerland and Boston, is an
engineering professor at Northeastern
and has his PhD in Transportation
Systems from the Massachusetts
Institute of Technology (MIT). He has
taken his Northeastern students to the
Netherlands, usually Delft, for the past
six years to show them the successful
biking model in person to support his
strong belief that seeing is believing.
If people see Montreal, even
some parts of New York City, they
would say Wow, why dont we
do that?
Well, why exactly do we not?
Furth attributes this difference to the
good old Model T Ford and
Americans thirst for getting rich quick.
We became rich enough to buy
cars by 1915-20, we had as many cars
in 1930 that they [European countries]
did in 1960so by 1925-30 bicycles
were chased of the streets.
BI KI NG ON THE STREETS OF AMSTERDAM
...A CULTURAL PHENOMENON ABROAD
SEARCH
WHERE
THE
BICYCLE
IS
KING
BY ASHLEY ROSSI
14
bicyclists, mostly due to cars turning
into bike lanes or opening doors
on riders.
The Netherlands, specifically
Amsterdam, has one of the lowest
death rates according to a 1998 study
done by Tufts University and New
England Medical Center. So heres
what we need to fix.
Two main problems to address
1. Getting rid of cultural stigma
and promoting positive benefits
2. Increasing safety by
improving infrastructure and
education
Addressing these problems with
Furths mentality, safe bicycling does
not just need to be a fragment of our
imagination abroad. It can be a reality
with the right changes, especially in
lifestyle choices and attitudes.
Make sense? With this we could build
a wonderful bike network in 10-20
years. Currently the city is spending $2
per person and that just goes to paint
and other maintenance
expenses that show no real progression
in infrastructure.
So how do we get the people of
Boston to do this? For a long time, the
Boston idea was taking care of
transportation. We were one of the last
cities to make bike lanes, says Furth.
It really comes down to a question of
priorities and back to the idea of
seeing is believing. There must be a
decision on how much parking is
necessary and how wide the travel
lanes need to be for traffic flow and to
allow for additional lanes, Furth
explains.
Currently there is one part of
Boston in Allston near the Harvard
Business School that is a cycle track,
and it is one-tenth of a mile. If more
people saw this, they would say Wow
why dont we do that more? says
Furth. It is this wow factor that is
needed to change cultural stigma and
make these paths safer.
Right now, Boston is just making
changes with paint. It costs money,
Furth says but, Its 500 times cheaper
than building a new transit line, its 50
times cheaper than building a new
highway, so its inexpensive in that
way.
The reality of the situation is in
a two-year period (2010-12), Boston
has had a recorded total of 1,446
incidents and nine fatalities involving
The good old American Dream
mentality made preserving bicycling
more troublesome, time consuming
and expensive than it was worth.
Why? Because if they could afford
to, then Americans wanted to show
their wealth and have the convenience
given to them from the Industrial
Revolution.
The time difference in adapting
to different transportation modes has
caused American cities to suffer,
especially in terms of their attitudes.
The lack of adaptation to the bicycling
model has set American cities back,
especially Boston, both in
infrastructure and attitudes.
Furth refers to the balance
between the three Eseducation,
engineering and enforcement: 10x
engineering, 1x education and 2x
enforcement. For Boston specifically,
he wants to see 100 miles of cycle
tracks and low traffic stress bike routes
from everywhere to everywhere. A
low traffic stress path is either a
separate lane for bicycles in high traffic
areas or quiet streets. He explains,
Bicyclists should never have to go out
into heavy traffic. The key is
connecting this network.
Furths big plan continues. We
need cycle tracks on Comm. Ave. that
are physically separate and so no one
can park in the bike lane. For places
like Bay State Road that are quiet
streets, we need two-way traffic
directions. Once Boston has separate
lanes from traffic on busy streets that
are connected to quiet streets, Boston
should be on the right track, according
to Furths suggestions.
Now the problem is getting
there, which is where his big pitch
comes into play.
If someone goes skiing, they
will pay $50-100 for a pass to enjoy all
the wonderful ski trails for a day, right?
So, suppose I say I want to sell the
citizens of a city a biking pass for 20
dollars for a year to enjoy all the
bike paths.
SEARCH
BI KI NG I N NETHERLANDS WI NTER
BI KERS I N COPENHAGEN
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16
TRAVEL DESTINATION
BY ASHLEY ROSSI
For when you are looking to escape
Boston for a trip across a pond try out
Germany for a refreshing modern city
that still holds a tremendous amount
of history. The once divided city has
cranes and high hopes in its skyline -
for those that lived through the Cold
War, or read about it in history books
- seeing this citys cultural struggle
between modernism and history
is fascinating.
Having experienced cultural turmoil
only two decades ago, Berlin is still in
its rebuilding stages with one of
Europes top economies. Here, Mint
takes you through the German
capitals must-sees and creative
cultural phenomenons. Whether
youre going with friends, alone or
with family be sure to follow our guide
no matter how many days you stay in
the Deutschland.

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berlin
SEARCH
SHOP
Here are some of Berlins top trendy
neighborhoods to explore:
Friedrichstrasse: Main culture and
shopping street at center of the city,
also home to one of the main
train stations.
Kurfurstendamm: The Champs-
Elysees, of Berlin make sure to see
these side streets too Uhlandstrabe,
Ludwig-Kirch-Platz.
Neue Schonhauser Strasse,
Spandau, Schlossstrabe: These
surrounding streets are the hotspots
for Berlins independent boutiques.
Hackesche Hofe: An
interconnected courtyard complex
near the center.
Its impossible to narrow down the
abundance of boutiques, vintage
stores, markets and gallery spaces but
we at least attempted (we also put
their online stores so you can shop
without an eight hour flight)
Temporary Showroom
showcases the best independent
European based designers
Kastanienallee 36a
www.temporaryshowroom.com
Yuu Shop carries lines like Sonia
Rykiel and Damir Doma
Steinstrasse 26
www.yuu-shop.de
R.S.V.P. a collection of the most
beautiful stationary in the world
Mulackstrasse 14
www.rsvp-berlin.de
Baerck incredible range of brands,
both international and local
Mulackstrasse 12
www.fashion-locals.com
Das Neu Schwarz vintage fashion
at its best
Mulackstrasse 38
SOTO fabulous modern menswear
from international labels
Torstrasse 72
ww.sotostore.com
Stilwerk an un-Americanized IKEA
Kantstrasse 17
www.stilwerk.de
Fleamarket Arkonplatz located in
Mitte, here you can find vintage 60s
and 70s vintage items as well as
clothing and furniture
Arkonaplatz
Treptower Fleamarket Halls old
school indoor market
Eichenstrasse 4
Kunstmarkt Juni at Tiergarten
the citys largest and most
popular market
10785 Berlin Tiergarten
STAY
The best way to experience the city is
by renting an apartment in one of
these four trendy neighborhoods:
Neukolln, Mitte, Kreuzberg,
Friedrichshain and Prenzlauer Berg.
Use the following services to pick
your place:
Airbnb search thousands of
apartments from studios to town
houses in specific neighborhoods and
pick your favorite spots by looking at
photo galleries make sure to pay
attention to location to local
transportation as well before deciding
on your new home.
www.airbnb.com
Plus One unique to Berlin this
service lets you be the plus one for
over 30 locals and lets you pick who
you want for your personal tour guide;
you can also pick your place to stay
by the company for your own
personal experience. They offer their
own beautifuly designed apartment or
other unique experiences, like a house
boat through their partners,
Be-My-Guest.
www.plusoneberlin.com
www.be-my-guest.com
18
HOTELS
EAT DO
Or go the more conventional way and
stay in one of Berlins boutique hotels.
The Weinmeister a mecca for the
cultured and design appreciative with
film, music and fashion influences
Weinmeisterstrasse 2
www.the-weinmeister.com
Michelberger Hotel unique
space in the Friedrichshain district, a
budget friendly modern design
(almost every space is lofted)
Warschauer Strasse 39/40
www.michelbergerhotel.com
Bleibtreu meaning remain
faithful dubbed by its affectionate
guests, this hotel/restaurant combo is
located in one of the most beautiful
streets of the city
Bleibtreustrasse 31
www.bleibtreu.com
Soho House Berlin part of the
private members club, this old
department store offers rooms and
fully serviced apartments in the
Mitte district
Torstrasse 1
www.sohohouseberlin.com
nhow Berlin the sister music and
lifestyle hotel to nhow Milan, this
jarring space has its own galleries and
is a cultural mecca in itself
Stralauer Allee 3
www.nhow-hotels.com/berlin
Q! designed as a futuristic cocoon
this modern hotel has a unique twist
Knesebeckstrasse 67
www.loock-hotels.com/q-hotel-berlin
Typical of a European city, Berlin
boasts a competitive amount of
neighborhood cafes that are must
stops on every day of your visit.
Giro Coffee Bar
Knesebeckstr 5
Godshot
Immanuelkirchstrasse 32
KaffeeBar
Graefestr 8
The Barn
Auguststrasse 58
www.barn.bigcartel.com
From sausage, schnitzel, and roast to
international cuisine, Berlin offers
traditional German plates but also
other Eastern European influences
and gasp American.
Bar Raval bringing the tapeo to
Germany
www.barraval.de
Austria schnitzel heaven
Bergmannstr 30
Berlin Burger International
arguably the best burgers in the city
Pannierstrasse 5
Noto located in Mitte this spot will
transport you to the Manhattan
meatpacking district
www.noto-berlin.com
Cocolo authentic Korean ramen if
you are looking for Asian food
Gipsstrasse 3
Caf Oliv amazing vegan options
and sandwiches for lunch
Mnzstrasse 8
Chipps serious eating an organic
and fresh spot tucked into a little
corner in Mitte
Jgerstrasse 35
www.chipps.eu
For activities to fill your daylight
hours the culturally complexity and
history of Berlin offers a variety of
museums, galleries, parks and
abandoned antiquity.
Charlottenburg Palace the
Versailles of Berlin
Spandauer Damm 20-24
www.spsg.de
Brandenburg Gate the entrance
to the city
Pariser Platz
Bode Museum Berlins National
Gallery
Am Kupfergraben
www.smb.museum
DDR Museum an interactive
relapse to life in communist Germany
Karl-Liebknecht-Str 1
www.ddr-museum.de
Olympic Stadiumhome of the
1936 Olympics and 2006 World Cup
Olympischer Platz 3
Badeschiff floating public
swimming pool in the East Harbor,
also known as a bathing ship
Eichenstrasse 4
Berliner Unterwelten Berlin
underworld society
Brunnenstrasse 105
www.berliner-unterwelten.de
Teufelsberg an abandoned spy
station atop a hill in West Berlin
Liquidrom urban bathing
experience spa
Mckernstrasse 10
www.liquidrom-berlin.de
Park am Gleisdreieck
Germanys very own Central Park
Kreuzberg
www.visitberlin.de
SEARCH
SEASONAL EVENTS SEE NIGHTLIFE
Known for its underground culture
and electro/house/techno music
identity many Berliners party in
warehouse-esque spaces into morning;
however, tourists are usually frowned
upon in these places unless you do it
right. For the less adventurous who
dont want to take on the disco scene,
there are still typical exclusive clubs,
pubs and lounge/bars.
Berghain former power plant,
some call this the current world
capital of techno
Am Wriezener Bahnhof
www.berghain.de
Bar 3 located in Mitte this is one of
Berlins top bars to be seen at,
especially for media types
Weydingerstrasse 20
Weekend Rooftop weather
dependent but amazing views
Alexanderplatz 5
www.week-end-berlin.de
Klunkerkranich another rooftop
venue but with bar, grill, community
garden and live music
Karl Marx Str. 66
Loophole digital dance parties and
visual art combine to showcase
Berlins latest creative talents
Boddinstrasse 60
www.loophole-berlin.com
Postbahnof the postal station in
German, this former railway station is
now a huge concert venue that has
hosted the likes of Arcade Fire and
Artic Monkeys
Strasse der Pariser Kommune 8
www.postbahnhof.de
A round up of Berlins must
see galleries:
East Side Gallery miles of
remnants from the wall painted as
murals by artists from all over the
world to depict Berlins struggle under
communist rule
Galerie Kamm contemporary
art gallery
Rosa-Luxemburg-Strae 43
www.galeriekamm.de
Urban Spree independent
contemporary gallery
Revaler Strasse 9
www.urbanspree.com
Depending on the season of your visit
check out these native Berlin events.
Fall: Berlin Festival, Berlin
Marathon, Berlin Fairytale Festival
(Berliner Marchentage)
Winter: Christmas Markets, Berlin
International Film Festival, Silvester
Spring: Deustland Pokal-Endspiele,
Qatar Telecom German Open
Summer: Museumsinselfestival,
Classic Open Air, Internationales
Berliner Bierfestival
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BRANDENBURG GATE
PHOTO BY ASHLEY ROSSI
20
simplify travel,
BY HANNAH REX
When the idea of vacation pops into
your head, the words relaxing,
enjoyable and stress-free might come
to mind. If youre going to spend your
hard-earned money and precious time
to plan and experience a trip, why
should it be any more hectic than lying
on the beach? Even though booking
sites, airports, and unfamiliar roads
might seem like the most difficult thing
to deal with since figuring out the
newest iPhone, well let you in on a
secret: It doesnt have to be this way.
Travel can be pleasant from the
moment you purchase your plane
ticket to your taxi ride back home from
the airport. And best of all, it doesnt
take a super-traveler or master-
organizer to make this happen. Just a
little preparation and anticipation, and
a whole lot of excitement for the best
trip ever.
SEARCH
KAYAK
When price of flights change just as
sporadically as the stock market,
wouldnt it be nice if someone would
just tell you when you should or
shouldnt buy? Luckily, Kayak can.
This site examines price trends and
gives you a confidence percentage on
whether or not the listed prices are at
their best rate. Aside from this feature,
you can narrow down the flights to
specific departure or arrival times,
allowing to view more streamlined
flight options and less clutter from
flights you dont want. While youre at
it, check out hotels, cars and special
deals for your trip on the same site.
EXPEDIA
Clean, clear, and easy to understand.
This is everything we love and
everything we wish a website would
look like. The times, price, and airlines
are clearly displayed for each flight
option, and the best value and
number of seats left are noticeably
indicated so you wont miss a thing.
Anyone who has with a qualm about
confusing websites or booking devices
has nothing to fear in this safe haven
of simplicity.
HIPMUNK
Theres more to this site than an
adorable chipmunk dressed as a pilot,
but thats definitely a perk. With color
coded bars, you can search for flights
based on price, departure, arrival,
duration, or agony, which combines
all these factors. Perfect for those who
love visual organization, you can easily
compare different days of travel by
flipping between tabs that hold onto
the results from previous searches. Mix
and match airlines to find the perfect
route to fit your needs.
one step at a time
Design
As with any great work of art, you
must first create a design, outline, or
plan before the masterpiece comes
together. The same goes for planning a
memorable and stress-free vacation.
Whether you are scheduling a trip
across a few states or across a few
continents, there are many steps that
you can take to ensure a solid
beginning. Websites are constantly and
they can make the perfect starting line
of your next adventure.
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22
ZIP ACCESSORY HOLDER
Between earrings, bracelets, necklaces,
makeup, tech items, and everything
else in between, its no secret that
ladies can travel with a lot of clutter.
But men are no light packers either,
which is why any and everyone can
benefit from a zip-up kit that contains
everything in one place.
Compartments are key: they separate
the jewelry from the phone chargers
and the makeup brushes from the body
spray. Slide each item into its
designated pouch, close it up, throw it
in a bag and youre on your way.
ORGANIZER WALLET
There are few moments that are
scarier than realizing all your money
and identification are missing, even if
that moment is only a second of
rummaging around your bag. But if
you keep your essentials in one specific
wallet and tuck it away into the same
place each time, then you can say
goodbye to those unneeded moments
of fear. For international travels, use a
wallet that can fit your passport. For
general travel, use a wallet that has
extra room for your phone, so you can
keep that safe and sound, too.
TRAVEL PILLOW
Sleeping while on the go isnt a skill
that can be bought, but there are
products to help make it easier. Opting
for the traditional neck-wrap pillow is
always an option, but even though
were striping traveling down to its
simplest factors, lets spice things up a
bit. Take your standard travel pillow,
add in some memory foam, and take
advantage of the side pocket that holds
your iPod, allowing you to doze off to
your favorite tunes. So effective, yet
still so simple. Have a nice snooze,
well catch you at your destination!
Depart
Whether youre on a plane, train, boat
or in a car, the act of traveling can be
the most strenuous part of a trip.
Sitting in a confined area for more
than 10 minutes isnt usually what
people seeking adventure like to do.
Unfortunately, changing locations is a
necessity to experience something new,
so you might as well make it as relaxed
and organized as possible. Bringing
sleeping gear for long plane rides is an
obvious choice, but its the little things
that can make a world of difference on
the way to your adventure.
SEARCH
Dwell
Forget the Age of Aquarius. Today, we
live in the Era of Apps. Between
smartphones, tablets, and laptops,
nearly every piece of technology
incorporates apps into its program.
And even though playing the latest
addictive game provides endless
entertainment, there are plenty of
ways to simplify your life and travel
with a few presses of a touchscreen.
Gone are the days of carrying around
maps, papers and guidebooks. Fit
everything you need for navigation,
translation, or destination questions
into your pocket. Figuring out how to
get to the best restaurant in town
shouldnt be your biggest problem.
Your biggest problem should be
figuring out how youre going to try all
of the best dishes. Let an app help you
on your way so you can start planning
your attack on the menu.
HOPSTOP
(FREE: iPHONE, iPAD,
ANDROID, WINDOWS
PHONE)
You can find the nearest public
transportation stop in 68 of the worlds
biggest cities. Find out where to catch
the bus, metro or train and where it
takes you with a stop-by-stop route.
Stop kicking yourself for taking that
$25 cab ride to a place that could be
reached by just paying a few dollars for
a bus.
FOODSPOTTING
(FREE: iPHONE, ANDROID,
WINDOWS PHONE)
Dont fall into the same tourist food
traps as the 100 other visitors around
you, especially if youre craving
something specific that might be
harder to find. With user-generated
recommendations, this app helps you
discover delicious restaurants for local
bites to satisfy the desires of your
traveling stomach.
LOCALIPEDIA
(FREE: BLACKBERRY)
Maps meet information in this handy
app thats chock full of useful tips. No
need to wonder what the building is at
the end of the road, just take a look
down at your phone and your
questions shall (usually) be answered.
WORD LENS
(FREE: iPHONE, iPAD)
When you travel to a country where
you dont speak the language its
expected that youll run into a few
roadblocks. Have no fear, your high-
tech smartphone is here. Using the
camera lens, foreign text is instantly
translated onto the screen right in front
of your eyes. The app is free, but the
individual language packages must be
purchased for $4.99. Currently, the
app translates to and from English,
French, German, Italian, Portuguese
and Spanish.
24
JUST DO IT...
BY DANIEL PETERSEN & HANNAH REX
COLOR ME RAD
Most runners only have to worry about
rain when considering the elements of
running in a 5K. If you are running in
Color Me Rad Boston you cannot
forget about an array of colored
powder. After all that is the whole
point. So do not expect to run your
personal best at this event.
The Brockton Fair Grounds
hosted the free-spirited jaunt for the
Greater Boston Area in July. Runners
pay $35 to run through a course in
which volunteers throw a rainbow of
colored corn-starch along the way.
Some people just run through the
stations of festive color, but stick
around the boxes of bright colors a bit
longer in order to get an experience of
greater stains.
Wear white with pride and be
ready to go home dirty because that
is all the fun of Color Me Rad. There
are over 120 locations already
established for the 2014 tour, led by
an idiosyncratic MC donning a
camel-back, glasses, a headband, and
a ridiculous amount of exuberant
energy. He gets the crowd pumped
with spontaneous push-up contests
and dance-offs. Once the run is done
you receive one more color packet to
throw into the glistening midday
sun. You will be smiling and glowing
in the same way the whole day, and
that is not usually the case when it
involves running.
DITCH THE TREADMILL AND THE
MONOTONY OF EXERCISE WEVE GOT SOME NEW
ACTIVITIES TO ADD TO YOUR PHYSICAL REGIME.
ONE-TIME RACES OR CONTINUAL CLASSES,
TRY SOMETHING DIFFERENT THE NEXT TIME
YOU WANT TO RAISE YOUR HEART RATE.
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FOR THE FUN OF IT
PHOTO CURTESY OF DANI EL PETERSEN
SEARCH
BOSTON WORLD NAKED
BIKE RIDE
Your second foot pushes off the
ground, and the stationary bike is now
in motion. Your eagerness to start
suddenly flees the body in this
moment. Wedged between two other
riders, you jockey for a stable position
in the field. The chance to relax is
gone, and the next 10 miles will be an
adrenaline rush while you seek out the
finish. Everything needed for this
group night ride is present, but wait
whered your clothes go!?
No need to fret because there
are plenty of others in a similar
position. A photo of this scene would
be too ripe for public consumption
without a few strategically placed bars
for censorship. Such is the case during
the Fourth Annual Boston World
Naked Bike Ride. The Boston ride
occurs in June, but nearly one hundred
cities participate in the international
gatherings. More riders come out
each year in the name of alternative
eco-friendly modes of transportation,
and next year it is likely to have over
one hundred participants. There is a
growing amount of locals willing to
feel a little vulnerable as they ditch
their clothes for a few hours.
An event of this nature does not
come without a few guidelines though.
People can strip down to their birthday
suit, or just lose a shirt. The group
tries to stay together at stoplights, and
follows all the traffic laws in an effort
to show the understanding of safety in
the biking community. Liberation with
a cause is the call of this whacky night.
FOR THE FUN OF IT
CHARLES RIVER SWIM
In 2013, I love that dirty water could
be considered an outdated calling
card of Boston pride. The namesake
of that song by The Standells, The
Charles River is much cleaner these
days. Long accepted as a matter-of-
fact truth about Boston, the water
can now be safely swum in by
adventurous locals.
Seventeen years after the EPA
graded the quality of water a D, it was
deemed a B+ in 2012. The Charles
River Swimming Club was even
formed in 2005, with the goal of an
annual one mile swim across the river
basin. That event has a limit of 150
participants, but there are days of
other recreational swims in designated
areas off the docks.
Once there was a time that
swimming in the river was banned,
and boating was limited and heavily
regulated. Now a stroll on the
Esplanade during a scorching summer
day will feature a handful of people
enjoying the refreshing temperature of
the beloved Charles River.
The Clean Charles Initiative
was launched in 1995. One of its
first project was stopping all sewage
draining into the river. The only
pipes going to the river now empty
rainwater. Twice-weekly tests of the
bacteria in the water are conducted
in 2013, but the current effort is in
changing the psychology of how
people few the Charles River.
Maybe in a few generations
referencing that dirty water will just
confuse Bostonians.
26
POUND
If youve ever had the dream of
rocking out, whacking on a drum set
making clanking, musical noises, then
POUND is for you. This workout
might not get you a screaming mob
of groupies who are in love with your
latest music video, but it will get you
a rocking body while having a ton of
fun in the process.
Combining cardio, Pilates,
light resistance and other fitness
techniques, the 45-minute POUND
sessions will burn 600 to 900 calories
per hour and sculpt your muscles as
you jam out to pulsing music.
Participants whack floor and with the
quarter-pound drum sticks, called
Ripstix. Twice the weight of
standard drumsticks, they are
designed to help keep the motion
flowing throughout the class while
adding the challenge of extra weight.
Although it might sound like
this requires some specialized
coordination, the underlying
principle is exercise. Classes are
designed to engage your entire body,
raise your heart rate to maximize fat
burning and relieve stress by
pounding out frustration. During
each 2-4 minute song, varying
techniques and repetitions are
coordinated with the beat as the fat
burning sequences move from high
intensity to lower peaks. And in
contrast with other dancing exercises,
POUND allows you to hear your
body moving and working hard.
One of the beauties of
POUND is that it can be done almost
anywhere, as long as there is enough
space to move and bang on the floor.
And the only equipment you need is
the Ripstix, so it is easy to take the
workout wherever you go. There
arent currently any studios specific
for POUND, but many exercise
studios in the surrounding Boston
area offer POUND classes. Online
classes are also available, so you can
bring the concert right into your
living room. The website also
provides instructions on how to
become a POUND instructor, so you
can learn the techniques and the
method behind the music yourself.
Who knows? Maybe your dream of
starting a rock band can come true
after all.
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feeling exhausted. The SkyRobics
sessions utilize the entire area covered
by trampolines. It starts out with side-
to-side jumps and basic cardio and
strengthening movements like
mountain climbers and squats.
Sounds normal, right? Then the class
progresses to galloping around the
room, gathering speed through a mix
of bouncing and sprinting. Definitely
not your average way to get from one
place to the other.
Although the springy floors
make this workout unique and
challenging, it also is an intense, but
low-impact workout. There is no
pounding on hard floor, allowing your
joints to feel more at ease. This allows
people of all ages, sizes and fitness
levels to participate and enjoy the
exhilaration of trampolines
something many people havent
experienced since their younger years.
Childhood fun and an extreme
workout? Sounds like a perfect
combination to add some spice to
your exercise routine.
SKYROBICS
When you finish an intense workout,
you might feel like the ground is
shaking under you because your
muscles worked so hard. But with
SkyRobics, the ground is unstable
from the start, and it can also launch
you into the air if you hit it right.
Offered at Sky Zone, a hot-spot for
childrens birthday parties, the
gym floor and walls are composed
of trampoline squares and non-
bouncy mats. During the SkyRobics
class, you jump back and forth and
up and down to burn up to 1,000
calories in the hour-long session.
Everything you need for a
great workout can be found with the
springy floors, and resistance bands
are also added to the workout. You
even get to wear a pair of chic
trampoline shoes, provided by Sky
Zone. Okaymaybe theyre not the
most fashionable. But even though
you might be in great shape and
have strong cardio endurance,
jumping up and down works many
different muscles and will leave you
HORSEBACK YOGA
A typical yoga class requires you to
focus on breathing and easing in and
out of static movements, until you lay
motionless on your back at the end.
Its a great workout, but theres not
too much of a thrill factor to it
until you climb atop a horse.
Campbell Equine Training has
taken the traditional practice of yoga
and turned the mat into a horse for
its Horseback Yoga classes. Although
you wont be doing many tree or
warrior poses, the classes focus on
strengthening the core and
connecting with the horse. Like a
normal horseback riding class, an
instructor guides the horse around
the ring with the participant seated
on the horses back. But as the horse
slowly walks around the ring,
participants are guided through arm
stretches, twisting motions and slight
position changes from sitting upright
to leaning over onto their stomach.
These exercises help participants
become more comfortable on a horse
and give a new challenge even to the
most experienced yoga masters.
Since horses dont usually prefer
an urban area, you have to travel to
the western part of the state for this
class. Horseback Yoga classes are held
at Sky High Farm in Leverett, Mass.,
providing a beautiful outdoor
classroom that enhances the process of
letting go, relaxing and taking in the
surroundings. The four-hour classes,
each with a 30-minute break, begin
with a ground session of yoga, then
move up to the four-legged mats. As an
observer, you can still be a part of the
experience for a smaller fee, and
participate in the ground work and
then admire the animals from stable
ground. No more than eight riders are
in each class to ensure that each
participant receives proper attention
from the yoga and riding instructors.
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28
SCOOP
Boston might be a classic, but our city indulges in it's fair share of trends, too.
Find out our picks when it comes to what's hot.
SCOOP
WITH A RESTAURANT RUN BY AN AWARD-WINNING
CHEF AND A MUSIC VENUE DRAWING BIG-NAME ACTS
IN ONE LOCATION, HARVARD SQUARE FINALLY HAS
AN EDGY SPOT TO CALL ITS OWN.
BY CAROLINE HATANO
BAR AND DI NI NG ROOM
SUBWAY-ESQUE SI GN
W
hen you enter The
Sinclairs restaurant, the
noise hits you like a
grand slam roar. At 8 p.m. on a
Friday night, the room is jam-
packed with a mixture of
twenty-somethings dressed in
everything from thick, wooly
sweaters to stiff button-downs.
Rugged wooden tables have taken
root around the restaurant but the
crowd pools at the bar. For walk-ins,
its a 45-minute wait for a table of
twoa steep price to pay for a
restaurant so crammed.
Once the noise fades and
youve settled for an out-of-the-way
corner stool at a communal table,
the careful designs of the space
begin to emerge. The ceiling is
streaked with metal beams that are
equal parts industrial garage and
anthropologie-chic. The minimalist
light fixturessolo light bulbsgive
a luminosity that provides just the
right amount of dimness. The
wrought iron oak tables and heavy
stools dominate the room, but the
vintage American photographs on
THE BEAT OF
HARVARD SQUARE
the walls dress the place down. The
whole concoction is topped off with a
slightly out-of-place pulse of clubby
music.
The food and drink programs at
the restaurant are serious business. At
major concert venues, snacks dont
usually extend beyond the fried variety
and exotic drinks are marked by plastic
umbrellas. But at The Sinclair, the
menus have been artfully designed by
restaurateur Michael Schlow of
Radius and Via Matta. Executive chef
Marcellus Coleman, of Chopped
fame, heads up the kitchen on a
regular basis, ensuring that the quality
of the food remains consistent. The
cocktail menu is a two-page affair, the
first half dedicated to cocktails that are
big right now and the second to
drinks from back then. Cocktail
culture is certainly alive and well here.
To start off, my friend and I
order a gin and chartreuse Last
Word and a citrusy mint Whiskey
Smash. They arrive quickly, the
whiskey drink accented by a lemon
slice and fresh mint and the gin drink
tinted a light sea foam green. The
drinks go down easily and have the
perfect kick of alcohol. The second
round, a rye whiskey Sazerac and
Sweet Tea Shandy, have mixed
reception. The Sazerac bears too
similar a resemblance to cough
syrupits a deep cherry red that
naturally warrants a comparison to
Robitusson. The taste isnt much
CRAB CASSOULET
WHI SKEY SMASH
DI SCO TOTS
STEAMED MUSSELS
SCOOP
with a transportation theme, the floors
and walls are outfitted with subway-
esque tiles. We station ourselves on the
second level balcony of the 525-person
venue, peering over an antsy, heavily
Irish crowd. Appropriately, the band,
Bell X1, is an alternative band that
hails from Dublin.
When the lights hit the stage,
the band launches into its set. The
crowd below sways in time with the
music, clapping and dancing to the
lively performance. The show is the
perfect end to a night of incredible
food, drinks and company.
sage is the favorite. Served in a cast
iron pot, the pasta is drenched in a
salty butter thats somehow not overly
oily. The mussels are standard, but the
Texas toast that accompanies the shells
nails the two most important factors
garlic and crunch. The disco tots,
smothered in a thick chorizo gravy and
cheese sauce, are more of a chore to
eat on top of the other lighter options.
At The Sinclair, amazing
cocktails and equally enthralling food
are only half of the equation. Once we
finish our finger food, we make the
short commute next door to the music
venue half of The Sinclair. Outfitted
better. The Sweet Tea Shandy,
however, is a perfectly balanced
cocktail that takes your taste buds on a
trip to the bourbon-filled south.
Small plates, snacks and entrees make
up the dinner menu. The first
categorysmall platesis the most
extensive and the most appealing, with
14 options that range from wild
mushroom croquettes to asparagus in
a jar. We opt for three interesting
optionsdisco tots, spinach and
ricotta gnudi (similar to gnocchi) and
steamed mussels.
The pillowy spinach and ricotta
gnudi with brown butter, pancetta and
MUSI C VENUE
the coffee trike
o many, a tricycle is a playful
and childish object, associated with
neighbors driveways and quaint parks
in the suburbs. Similarly mobile food
brings ice cream trucks and hot dogs
stands to mind at Little League
baseball games and coastal beaches.
However Alessandro (San) Bellino has
reinvented this concept, turning the
tricycle into the more mature trike
serving intellectual fuel, coffee.
A graduate of Berklee College of
Music, San came to the US from
Australia on a student visa in 2007.
Graduating in 2010 with two music
degrees, one also from an Australian
Conservatory, San has yet to return
to music and keeps serving coffee
full time.
Although many believe music
and coffee are linked, San keeps the
two separate but does note that a
friend once told him about the
similarities of the performance aspect
in both coffee and music you prep
something for someone, you pour it
and present it them so I guess theres a
performance aspect, but I dont really
feel like that. There is undoubtedly an
innovative aspect in both which is why
Sans has perhaps exceled in both, I
dont know why it correlates that way
but there is definitely a creative aspect
to coffee and obviously music is very
creative. Even Starbucks links the
two, offering Starbucks members
free music downloads and promoting
complimentary music genres in
their shops.
But San is no Starbucks he has
worked in espresso shops since 2002,
some in Australia and some in Boston.
He was also invited to compete in the
United States Regional Barista
Championship, which is where he had
the final urge to start something. The
difficult competition is judged by the
espresso, milk, hygiene and
BY ASHLEY ROSSI
SAN BELLINO TAKES COFFEE MOBILE
PHOTOGRAPHY BY SAMANTHA WOOD
SCOOP
Seeing the success of Bostons
food trucks, San hopped on the
shoulders of those before him in the
mobile food industry and made his
idea a reality. the reason I started
the truck was because I could already
see the mobile food scene Clover,
Bon Me, Roxys already established
mobile food ventures. Were such a
great city for it, we are so diverse. San
ponders to think whether this is
because of the geography or the
people; I dont know if its a product
of the city or a product of the people
in the city pushing it in there.
Our conversation leads us to
believe its both a combination of a
young, healthy, diverse, innovative and
conscious population which is always
on the go and a smaller scale city that
is manageable to get around via
bicycling or walking.
In comparison to Australia, San says
the two are more than incomparable
the better question would be whats
similar. Attracted to the diversity,
seasonal changes, and biking culture
San loves Boston, and now Cambridge,
his home for the past two years. I
dont want to take just one, I want to
keep both when asked if he likes
Boston or Cambridge better. Both host
a strong independent coffee scene that
is growing in both size and
appreciation with Boston and
Cambridges respective populations.
One thing is for sure Boston
and Cambridge residents alike love
Sans coffee. He uses George Howell
roasters, also known as the godfather
of specialty coffee. Started in 2004,
Howell who previously started the
Coffee Connection that was sold to
Starbucks Howell started his own
company dedicated to identifying,
roasting and discovering the highest
quality coffees possible, according to
his website. There is no question why
Howell and Sans relationship is so
strong; He has a direct relationship
with farming and will visit the farm in
Costa Rica and be like hi, and cut the
coffees and talk to them about it and
work with them to produce better
coffee and build infrastructure so they
can continue to make and grow coffee
that people will buy, San says.
Kevin Knox, author of Coffee Basics
calls Howell one of the coffee worlds
most knowledgeable and passionate
spokesman and Edward Behr (The Art
of Eating) explains howHowell
roasts moderatelyon his recent list,
the coffees from all seven geographic
provenances, aromatic with fruit and
flowers, in the way wine is.
Using Howells beans is just one
of his sustainable practices; along with
having as many direct and local
relationships possible San uses all
compostable materials and has an
emission free lifestyle. His milk comes
from Mapleline Farm in Hadley, which
is family owned and operated, with
milk produced on the farm. They use
solar energy, glass bottles and energy-
efficient lighting. His bike is also
serviced locally and all of the
woodwork done on his bike was
produced in South Boston.
performance of the barista, with a
perfect score of 66. The winners go on
to the national competition and
although San did not continue on, he
left with the inspiration for starting his
own business. Doing pretty well for a
first-timer in a very difficult
competition, San returned to Boston
and started looking at spaces.
However, the concept of owning
his own shop was going to be a huge
undertaking in terms of money and
time; For a shop its a lot of time and
a huge commitment to the city, the
community and financial investment.
The trike is pretty intense and its only
a tricycle!
36
San is part of what some call, the
third wave of coffee the first being
at home coffee i.e. Folgers in a can,
the second being Starbucks and the
introduction to specialty coffee and
now America is thinking about coffee,
in terms of well, beer. Its kind of like
craft beer in the same way. The US
has embraced small micro breweries
as opposed to Budweiser and things
like that. Its the same way in coffee,
people are starting to appreciate
coffee more, more than just
something that wakes you up, starting
to appreciate the time it takes to
make it.
Merry Corky White, a CAS
anthropology professor and author of
Coffee Life in Japan explains this
concept; the third wave is a kind of
refinery of what Starbucks gave us,
really paying attention to the sources of
the beans and the roast, it is a craft.
This starts with the roots of the
coffee each soil that the beans are
grown in, has its own unique makeup
that gives its beans a unique and
specific flavor. This has become a part
of the countrys identity and coffee
flavor many can now prefer a
difference between Cuban and
Ethiopian coffee, where as before
consumers had no idea where their
grinds came from. White discusses
coffee as a cheap luxury and credits
Starbucks for making a geography of
coffee available to people, which gives
consumers an inexpensive hobby
or as some might call mastery
or connoisseurship.
Sans coffee comes from the best
in the business, so of course his bike
comes from the bicycle capital of the
world, Amsterdam; My trike is
imported from Holland because I
couldnt get it built here. But I did try
and call every shop and no one would
build this crazy thingI spent a year
and a half thinking about a tiny box,
San explains. And at the time of our
interview he also called it the bane
of his existence. One benefit of
buying local is it gets fixed faster!
Sans crank broke and therefore
was left talking to me and responding
to emails for the rest of the day while
anxiously awaiting for a new part to
arrive from Holland.
San originally saw something
similar in Germany and started
researching different bike builders and
found Work Cycles a company in the
Netherlands that specializes in
professional bikes and unique designs.
After a year and a half from
conception to reality San finally had
his brainchild, a unique revolutionized
concept for mobile coffee.
I dont think there are any
specialty coffee trikes as intense as I
am about coffee currently I try my
best to serve really great coffee all the
time and I dont know if anyone else is
doing that and has quite the same set
up Ive never done it to make
money, I wanted to do something on
my own. And doing it all on his own
is not a figure of speech, San does all
of his own managing, scheduling,
promotion and serves coffee almost
every day of the week.
Expansion is possibly on his
horizon once the season ends (San
operates March-November) he will
return to Australia and think about
adding another trike, but for now
Im just going to wait and see
what happens.
San covers two main spots,
Dewey Square - I love Dewey Square
its right outside South Station and I
SCOOP
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have all my regulars thereall my
regulars are awesome; and SOWA,
its condensed and really intense but
has a lot going on and people hanging
out. Theyre both great but in very
different ways.
With no direct competitors and
the fascinating appeal of the actual
bicycle itself, San has no problem
drawing in customers. He regularly
posts, tweets and Instagrams like any
regular young professional but people
actually care about his whereabouts so
they can get their morning or
afternoon coffee. His business model
takes advantage of social medias
advertising and is something Bostons
mobile culture thrives on.
For San everything seems to be
going his way, aside from the
temporary broken bike, he is headed to
Australia for three months after the
season is over in November and will
return to Boston in early March.
San has opened up a new
business model to the perfect market:
young professionals and students on
the go, who have initiative and
knowledge of sustainability and want
to practice these methods and avidly
use social media to find and then share
cool and interesting things they
discover. San hits all of these main
target points at such low costs i.e. no
gas, rent, electricity, multiple machines
that in no time more industries and
companies will be taking note.
SANS TOP COFFEE SHOPS
AREA FOUR
500 TECHNOLOGY SQUARE, CAMBRIDGE
RENDER COFFE
563 COLUMBUS AVE., BOSTON
CREMA CAFE
27 BRATTLE ST., CAMBRIDGE
SCOOP
CAFE FIXE
1642 BEACON ST., BROOKLINE
DWELLTIME
364 BROADWAY, CAMBRIDGE
SIMONS COFFEE SHOP
1736 BROADWAY, CAMBRIDGE
40
Going
Against
the Grain
e are all gluten-intolerant at our worst, and gluten-sensitive at our best, announced
actress Gwyneth Paltrow with the unveiling of her new, gluten-free, vegan cookbook, It's
All Good: Delicious Easy Recipes That Will Make You Look Good and Feel Great. While
the medical community doesnt stand together behind Paltrows statement, awareness and
understanding of gluten intolerance have risen considerably in the past five years, making it easier than
ever before for people to recognize their gluten allergy and eat accordingly.
Doctors and nutritionists now agree that for some, eating gluten-free is a good thing. One percent
of the worlds population is estimated to have Celiac disease, an autoimmune condition in which the body
is gluten intolerant and attacks itself when even a minuscule amount of gluten is ingested (think small
enough to fit underneath your finger nail). And medical researchers estimate that 5.5 percent of the
population, or 18 million Americans, have a gluten sensitivity, a condition that does not have a formal
testing method because the people in question dont have a gluten allergy, wheat allergy or Celiac disease,
but their body responds positively to a gluten-free diet.
Its also good business. Gluten-free packaged foods represented a 4.2 billion dollar industry in
2012, and that number is projected to increase in 2013. Gluten-free eaters account for 220 million
restaurant visits annually. Many celebrities have come forward recently to announce they are gluten-free.
Elizabeth Hasselbeck, for example, has Celiac disease, so her gluten-free diet and accompanying
cookbook, out in 2013, are a matter of medical necessity. Others, like Paltrow, Lady Gaga and Miley
Cyrus, have promoted gluten-free living as a way to lose weight or feel good. Said Cyrus on Twitter: Its
not about weight loss, its about health. Gluten is crap anyway.
The move to cut out gluten has extended beyond matter-of-fact medical necessity, and has been
picked up by celebrities, trendsetters and even by some within the medical community. Dr. William Davis,
for example, wrote a book called Wheat Belly, in which he argues that wheat is toxic for our bodies. And in
her book The Paleo Diet, Dr. Loren Cordian also argues for eliminating gluten because, she theorizes, our
BY GRACE ODONNELL
IS A GLUTEN-FREE DIET RIGHT FOR YOU?
bodies havent evolved to take in
gluten, which was introduced into
the human diet only a few hundred
years ago.
The consumer is open to their
advice. According to research by the
Hartman Group, a consumer research
group, 93 percent of gluten-free
interested dieters have never been
diagnosed with Celiac disease. With all
the buzz lately around going gluten-
free, you have to wonder is a
gluten-free diet right for me?
Everything was making my
stomach hurt, recalls Jessica Dennis,
the voice behind the popular lifestyle
blog Gluten Free Boston Girl. I did a
bunch of different tests and eventually
discovered that I have a gluten
sensitivityIm not Celiac, but Im
allergic to gluten, wheat and rye,
Dennis explains. She struggled with
mysterious stomach issues since age
sixteen. Now 27, its been six years
since her non-diagnosis, and Dennis
says eating gluten-free has been life
changing for her. I feel better, and I
look healthier, she says.
Dennis now shares gluten-free
recipes, product reviews and
giveaways, restaurant
recommendations and more on her
blog, which aims to give gluten-free
eaters in the Boston area a hand to
feed them.
"As much as I love writing about living
gluten-free, I wish someone had told
me these things, and so thats why Im
writing it. Ill stumble into a North
End restaurant, and theyll have great,
gluten-free pasta that isnt on the
menu, or maybe its only on the
chalkboard outside. And so Ill bring
that to the blog," Jessica explains.
Her blogs popularity has
skyrocketed. Her first month writing
Gluten Free Boston Girl, she had 24
page views. This September, she had
her best month yet 12,000 visitors.
Though she has gleaned from feedback
that many of her readers are simply
curious about a gluten-free diet,
Dennis says she wouldnt recommend
adhering to a strict, no-gluten lifestyle
if theres no medical necessity to do so.
BY GRACE ODONNELL
'
'
.
'

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42
Gluten-free isnt something Id choose
if it wasnt a health benefit, Dennis
says, noting that eating gluten-free and
healthy isnt synonymous. Though
billed as an easy guide for cutting out
the carbs, a gluten-free diet can also be
nutrient-deficient, and the idea of
gluten-free as the healthiest alternative
is flawed, says Dennis.
Eating whole wheat bread is
better than eating gluten-free white
bread, she offers as an example.
So what are the benefits of
kicking the bread if you dont have to?
A gluten-free diet can be similar to
many other diets if you do it right. It's
high in protein, low-carb and heavy on
fruits and vegetables. Done this way,
its no surprise that gluten-free dieters
report they have more energy, have lost
weight, noticed improvement in the
appearance of their skin, hair and
nails and in their mood and have just
generally felt better.
But perhaps the biggest benefit
of gluten-free dieting is simply the
encouragement it comes with to be
aware of your dietary needs. Says
registered dietician (RD) Katherine
Tallmadge, Many of my clients have
thought they might need a gluten-free
diet, but when we worked together at
improving their nutrition and life
balance, the symptoms vanished.
The verdict? If you think you
may need a gluten-free diet, get tested
before you self-diagnose, says RD
Lisa Fernandez, a Boston University
nutritionist. She explains that cutting
out gluten, even if only for a month,
can alter test results for Celiac disease
or a gluten-sensitivity, giving patients a
false negative. She also echoes
Tallmadge in saying that gluten-free
isnt a no-brainer.
The gluten-free industry offers
many unhealthy, processed products
that arent better for you just because
they have gluten-free on the label,
says Fernandez.
For some, like blogger Jessica
Dennis, eating gluten-free is the
answer. But what if theres no medical
reason for you to do the same?
With a gluten-free diet more
attainable than ever before, thanks to
new awareness within the medical
community and the industry
surrounding a gluten-free diet, the
consensus is to eat smart, whether you
choose to eat gluten-free or not. If you
can spare that cup of flour, then, to
echo the infamous words of Marie
Antoinette, theres no compelling
problemlet them eat cake.
gluten-free
boston girl
'
.'
'.. '
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gluten-free
boston girl
MOMENTS AFTER we meet,
Jessica Dennis lets me in on a secret:
They have gluten-free sandwich
bread here if you ask for it.
Were at The Thinking Cup, at
the head of the Boston Common on
Arlington. The young, urban
professional crowd that streams
through the cafe this evening seems
like the type who would want to know
all their menu options, so I comment
to Jessica that I think this is strange
Why wouldnt The Thinking Cup
advertise their gluten free bread?
Jessica agrees with my question,
and in some ways, thats also why shes
here. Her popular, local blog, Gluten
Free Boston Girl, started as a way to
get the word out about the gluten free
meals or adjustments that restaurants
offered but didnt advertise.
"As much as I love writing about
living gluten free, I wish someone had
told me and so thats why Im writing
it. Ill stumble into a North End
restaurant, and theyll have great,
gluten-free pasta that isnt on the
menu, or maybe its only on the
chalkboard outside. And so Ill bring
that to the blog," Jessica explains.
The answer may lie in the fact that
those living gluten free, celiac or
otherwise, are still a marginal group.
Which is also likely why Jessicas efforts
with her blog have been well received.
Her site includes recipes, restaurant
spotlights, product reviews and
giveaways in essence, she offers
those who are gluten-free in the Boston
area a hand to feed them. Her first
month writing Gluten Free Boston
Girl, she had twenty-four page views.
This September, she had her best
month yet twelve thousand visitors.
Jessica is strikingly petite, with
brunette, shoulder-length hair and big,
brown eyes. She could be in front of
the camera, I tell her, alongside the
finished products of her gluten free
recipes, but she says she hasnt gotten
that far yet. When it comes to her blog,
Jessica is a voice but not yet visible to
her readers.
So it makes sense that she has a
patient, certain command over what
shes saying. As a case in point, she
orders and sips through an entire pot
of peppermint tea between our
interview questions, an annunciation of
her calm self-possession: She listens to
my questions, ponders them, then
explains how this all came to be.
Though not celiac, Jessica
graduated college in New Hampshire
with a non-diagnosis, and a final
answer to stomach problems that had
plagued her since she was sixteen. She
is allergic to wheat, gluten and rye.
Back in college (2009), I
couldnt find any gluten-free products.
Its still tough, but now there are a lot
of little companies out there
specialty brands with a gluten-free
product linethat began popping up
as people slowly became more aware
of the need for gluten-free products,
says Jessica.
Her boyfriend, Jeremy, says hes
watched Gluten Free Boston Girl
continue on an upward trend since its
beginning, receiving more attention
with each passing month. In the last
year alone, Jess has had a significant
increase in the number of companies
contacting her offering samples of
their products for her to review,
says Jeremy.
Her father agrees. It [Gluten
Free Boston Girl] has evolved from a
hobby status into a viable source of
information for people looking for
reliable reports and data within the
gluten free industry, he says.
So what's next? Jessica says she
isn't quite sure. She talks about the
possibility of a cookbook someday and
focusing on the blog full-time, or even
a more conventional part-time.
Currently she works as a financial
assistant at MIT and blogs in her free
time, usually 2-3 hours in the early
mornings and on weekends.
Its a passion project that I love
doing, Jessica says of her blog,
adding, Even though sometimes I
have a lot on my plate. Im trying new
products and meeting new people all
the time. I could see eventually
turning this into a full-time career.
For now, Jessica is conscious of
the brand that shes building, in hopes
that the upward trajectory of her blog
continues. The other day I was really
angry with Comcast, she divulges.
She wanted to take to Twitter with her
frustrationsbut realized she couldnt.
The voice of my blog is positive
and upbeat, explains Dennis,
continuing, Its easy to get frustrated
with gluten free living, but Im here to
show my readers otherwise. So, a
Comcast complaint? That kind of
negativity isnt a part of the brand Im
trying to create.
BY GRACE ODONNELL
44
Feeling the BURN can seem further than a summers day on a
CHILLY winter one. Whether the weat hers got you down, youre
tired out from the daily grind or you simply dont know where to begin,
staying physically active is just as
IMPORTANT
for your health in the
winter months as it is when temps are breezy.
Still not convinced?
This isnt just about your bikini body.
Make time to work out in the wintertime. Through regular
exercise, you can
beat seasonal affective disorder
, reduce stress and
anxiety, snag an energy boost, improve your mood,
avoid gaining weight
between all those holiday cookies, get a head start on your New Years
resolution to detox (regular exercise helps ELIMINATE TOXINS from the
body) and bolster your immune system.
As for where to go-- weve rounded up a few of our
favorite places
,
all of which boast motivating trainers and a fan club of believers,
with results to back it up.
a
to the madness
BY GRACE ODONNELL
THE RING
Not just for upper body strength, this boxing workout also
incorporates your core and cardio for a sweaty, so-good,
leave it all on the mat experience. The Ring offers a variety
of classes, from beginner to pro and strength training to
sparring. Try an intro class for free any weekday, and theyll
throw in an unlimited first week of classes, too.
METHOD
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FLYWHEEL SPORTS
This New York City native opened in Bostons Prudential
Center this past October, complete with its trademark sta-
dium cycling studio and proprietary bikes that allow riders
to track their performance. The classes offered are cardio-
heavy and high-calorie burning. One class runs you $28, but
the first class is on the house.
THE BAR METHOD
Known for its series of isometric movements that build
long, lean dancers muscle, the bar method works every part
of your body in an hour-long class. A single class will cost
you $26, and a New Client, 30-Day unlimited package
is $100 (as opposed to the monthly membership, which
costs $165).
RECYCLE STUDIO
A new location in Back Bay last May makes two for the
South-End spinning studio thats known for its signature
class, Remix and Rebuild, which consists of 40 minutes on
the bike, 20 minutes focusing on arms and abs and a final
thirty minutes of yoga. A single class will cost you $22, and
the monthly unlimited package runs you $190.
46
editors picks
ASHLEY
1.
2.
3.
4.
5.
6.
7.
8.
1. JONATHAN ADLER PLATES |
2. GRACE CODDINGTON, A MEMOIR, GRACE CODDINGTON
| 3. SHAMLESS SEASON 4 | 4. LONDON STYLE GUIDE |
5. ALT-J AN AWESOME WAVE ALBUM | 6. PLUS 9 THROW,
DESIGN WITHIN REACH | 7. FEED GUATEMALA BAG | 8.
CHLOE ROSES DE CHLOE
SCOOP
AN INSIDE LOOK AT THE LATEST FAVORITES
FROM THE MINT STAFF
CAROLINE
1.
2.
3.
4.
5.
6.
8.
1. LUCERNE, SWITZERLAND | 2. YEEZUS, KANYE
WEST | 3. STELLA MCARTNEY PERFUME | 4.
CHARLES RIVER ESLPANADE | 5. EAST OF EDEN, JOHN
STEINBECK | 6. TASTY BURGER DINER | 7. EPOISSES |
8. MO ALE, PORTLAND ME.
7.
BY ASHLEY ROSSI
48
HANNAH
1.
2.
3.
1. I LOVE YOU. BY THE NEIGHBOURHOOD | 2.
BODUM CHAMBORD FRENCH PRESS | 3. MOTTO
SPARKLING MATCHA GREEN TEA | 4. TOM FORD
BRUISED PLUM LIPSTICK | 5. FOSSIL STELLA WATCH |
6. STRAVA RUN MOBILE APP | 7. OLD DUTCH SOLID
COPPER MOSCOW MULE MUG | 8. PISTIL FRENCHI
INFINITY SCARF
4.
5.
6.
7.
8.
SCOOP
SAMANTHA
2.
3.
6.
7.
1. CHRISTMAS HOLIDAY | 2. JAKE, HER
BLACK LAB | 3. EPIPHONE GUITAR | 4. INDIGO
BLUE | 5. DAVIS SQUARE, SOMERVILLE | 6. ROME,
ITALY | 7. FUDGE BROWNIES | 8. INCEPTION
1.
5.
8.
4.
50
DANIEL
1.
2.
3.
1. EDDIE BAUER MENS HENLEY | 2. GUSTER:
LOST GONE FOREVER | 3. CASTLE ISLAND, PLEASURE
BAY, SOUTH BOSTON | 4. JN WEBSTER SCOUT
RESERVATION, ASHFORD, CT | 5. SPERRY ORIGINAL
AUTHENTIC BOAT SHOES | 6. BOSTON RED SOX SILLY
BANDZ | 7. KNEISSL SKIS | 8. THE OFFICE
4.
5.
6.
7.
8.
SCOOP
GRACE
1.
2.
4.
5.
7.
8.
1. ALOHA ORCHID CANDLE FROM ANTHROPOLOGIE |
2. STUART WIETZMAN 50/50S | 3. TRADER JOES CONCONUT OIL
| 4. JONATHAN ADLER BOOKENDS | 5. J. CREW BOYFRIEND
SWEATER | 6. CHANEL ROUGH ALLURE NO. 40 LIPSTICK | 7.
TWEEZERMAN ROSE GOLD EYELASH CURLER | 8. GOODBYE TO ALL
THAT: WRITERS ON LOVING AND LEAVING NEW YORK
3.
6.
52
SCOOP
I
n 1996, Amanda Cathers eyes
were still adjusting to the too-
bright lights of Boston University
Medical Center. This would be her
year of clarity. But before that, she
would spend endless hours at a work-
study jobworking long hours at what
she imagined would be the first of
many obstacles on the road to
becoming a doctor.
Cather was placed at the Grow
Clinicwhere malnourished children
and their families receive care from a
team of doctors, social workers, and
nutritionists. Since its founding in
1984, the clinic has successfully
treated more than 1,700 kids from the
Boston area. Most patients shuffle in
from Bostons poorest communities,
where missed meals spiral into
starvation and hospitalization faster
than paychecks arrive. I was floored
by all of these hungry children right
here in Boston who werent getting
enough nourishment, Cather reflects.
Instead of reinforcing her desire
to become a doctor, though, the
experience flipped a different switch.
As she dealt with the effects of
Americas widespread food insecurity
firsthand, Cather discovered the
intersection of her love for the
outdoors, passion for food, and
compassionate heart: farming.
It seems unlikely that someone
once embroiled in the complexities of
synapses and chemical reactions could
find more intellectual fulfillment in a
job of physical labor, but Cather defies
the blue collar personality thats often
associated with farming.
Cather is now the farm
manager at Waltham Fields
Community Farm, where she oversees
the lifespan of each plantfrom the
initial planting, to the harvesting, to
the distribution. The non-profit farm
spreads magnificently across a
University of Massachusetts field
ripe with fertile colors that suggest a
certain vibrancy that arises only from
the simple aliveness of things like
tomatoes, potatoes, and apples.
The farm combines Cathers
love for agriculture and growth with a
philanthropic mission to provide food
for the hungry. Cather has worked at
the farm since 2004growing food
for 500 Community Supported
BY CAROLINE HATANO
ROOTS SPROUTI NG AT MANY HANDS ORGANI C FARM
r
o
o
t
e
d
i
n
c
o
m
m
u
n
i
t
y
54
Agriculture shareholders, as well as to
sell to low-income customers at a
weekly market.
Waltham Fields Community
Farm and Amanda Cather are a small
piece in a larger movement toward
local, organic, and sustainable food.
In todays commercial world,
huge grocery store chains are the
norm. Giant warehouses lined with
dozens of aisles carrying every food
product imaginable dominate the
public food sphere. Butthanks to
increasing awareness about sustainable
and wholesome food practices
farmers markets and CSAs are
becoming more realistic alternatives.
Before the advent of industrial
agriculture and the commercialization
of the food industry, buying produce
and other food products from a local
producer was an everyday exchange.
Today, shoppers shuffle down
artificially-lit grocery store aisles and
load goods into carts without ever
meeting the person who grew the
product, or hearing how it was grown.
In most cases, the produce stocked at
grocery store chainsparticularly in
the Northeastcomes from farms
thousands of miles away.
Where food comes from is
something most people dont think
twice about. But our current food
practices are becoming increasingly
detrimental. The agriculture industry
as it stands is dominated by large-scale
farms whose rampant use of pesticides
is the only thing keeping their produce
viable for sale. Beyond using chemicals
and growth hormones, the emissions
created just by transporting produce
across the country is harmful to
the environment.
Bostons growing CSA network
provides an alternative to these
inefficient practices. Originating in
South Egremont, Mass. in 1986, CSAs
offer participants a direct link between
farmers and buyers. There are now
estimated to be more than 2,000 CSA
farms in North America. When the
founders of the Indian Line Farm
pioneered the model in the United
States, they were using Europes
biodynamic agricultural tradition as an
example. In an effort to restore the ties
between farmer and buyer, Robyn Van
En, Jan Vender Tuin, and a group of
local citizens began offering consumers
a unique option that remains the CSA
model today.
The basic idea behind the
movement is that a consumer buys a
share in a farm prior to the growing
season, and receives produce on a
weekly basis once harvest begins. In
most cases, shareholders pay a lump
sum before growing season so the
farmers can afford to grow the crops.
In exchange, shareholders receive
fresh, sustainably-grown fruits and
vegetables from a source they can
trust. In some cases, shareholders are
even given the opportunity to pick
their produce themselves. CSAs
provide a more permanent means to
invest in local agriculture than do
farmers markets.
With the rise in awareness about
climate change and use of fertilizers,
pesticides, and genetic engineering,
CSAs have become an even more
common alternative to shopping at
grocery store chains for many
Americans. Those skeptical of joining
CSAs point to unreliable food safety
and food quality.
Despite its unruly climate
biting winters coupled with blazing hot
summersMassachusetts has an
extensive CSA network. The
Massachusetts Department of
Agricultural Resources website
includes a list of 130 CSAs that deliver
produce to the Boston area.
Most farms that offer CSA
programs also sell their goods at
farmers markets, but investing in a
LETTUCE FI ELD, MANY HANDS ORGANI C FARM
SCOOP
CSA is more cost effective and
meaningful than buying produce
sporadically at a farmers market. Not
to mention most farmers markets
conclude once the fall weather begins
to dip into cooler temperatures.
People are attracted to the idea
of purchasing a share in a CSA
because it means becoming a part of a
community. I think the CSA
movement is about connecting with a
farm and the farmers, and entering
into what is hopefully a long-term
relationship with the farm, Cather
says. In order to see the benefits, you
have to stay for a few years.
Waltham Fields most loyal
shareholders have been there for even
longer than Catherwith some
participation reaching almost 10 years.
For many customers, the weekly trip to
the farm is much more meaningful
than plucking a battered eggplant out
of a mealy-looking grocery store
bunch. Waltham Fields offers its
shareholders the opportunity to pick
some of their own producea
building block that helps those
unfamiliar with farming form a
relationship with the land thats
providing their sustenance.
A lot of folks do pick their own
stuff, Cather says. It does make a
difference for them to walk on the land
to form their own relationship through
picking their own produce and meeting
the farmers every week.
Julie Rawson, a 60-year-old
farming veteran, came into the world
of farming in a much more immediate
way. She was raised in the muck of an
Illinois hog farm in the 50s, when the
organic movement first began to take
root. She got the farming bug fast, and
spent her childhood days knee-deep in
weeds, vegetables, and sunflowers. She
quickly learned the value of
understanding how food is grown.
Rawson is still enamored with
farming culture. Today she not only
runs a CSA out of her own farm,
Many Hands Organic Farm, but shes
also the director of the Massachusetts
chapter of the Northeast Organic
Farming Association.
Inspired by the model
established at Indian Line Farm,
Rawson and her husband launched
their CSA early on in 1992. In the
beginning they had a work
requirement for CSA members
shareholders had to spend a certain
amount of time in the fields to be a
part of the community. Though that
aspect of the CSA has since been
dropped, the CSA still attracts that
same kind of member.
I think new members are
people who want to change their
lives, Rawson says. Two days last
winter I had people call who wanted to
buy shares for their parents. Theyre
more invested in the process than
someone that goes to Whole Foods.
Just as Cather of Waltham
Fields notes that joining a CSA should
be more than a season-long
commitment, Rawson says that new
shareholders often dont understand
what it means to really be part of a
CSA. In Massachusetts it means not
always getting the produce youd like,
or sometimes even receiving produce
at all. When growing season is
dependent upon such bipolar weather,
CSAs are even harder to maintain.
This fall was the first season in
five years that Rawson cancelled the
CSA. In July she noticed that the crops
best suited for the fallpotatoes,
squash, onionswerent faring well in
the blistering heat. As a result, she was
forced to refund members a total of
around $5,000. Its a challenge, and I
think a lot of people get into it not
understanding the responsibility of
producing food for people in that
sustained fashion, Rawon explains. I
know that there have been years in
various parts of the Northeast where
hurricanes have come through and
completely wiped everything out.
Natural disasters aside, farmers
are also being forced to adapt their
growing practices to the environmental
results of climate change. Well have
these periods where well get excessive
amounts of rain, excessive amounts of
cold, and excessive amounts of
drought, Rawson adds. And then up
and down of the weather91 degrees
one day, then frost the next.
When people buy shares in
CSAs, they dont always understand
the inherent erratic nature of the
game. On a crisp fall afternoon, you
could walk into any farmers market
and find mounds of lumpy pumpkins,
TOMATOES
BEETS
PURPLE CABBAGE
56
squash, and potatoes for the taking,
but CSA farmers have to provide for
a specific number of peopleusually
hundredson a weekly basis. When
its a bad growing season or harvest
goes poorly, all CSA members take a
hit. The community endures the ups
and downs together.
But, just like it does anything in
life, adversity makes CSA
communities stronger and closer.
Amy Levine is the Marketing
Manager for Boston Organics, a
company that provides organic
produce to city dwellers thats mostly
locally-sourced. The difference
between Boston Organics and a CSA
is that its been streamlined for people
who are interested in buying local,
but who cant or wont fully commit
to the CSA model. Customers order
packages of produce on a weekly
basis, they can opt out of receiving
certain items, and they receive their
packages on their front doorstep. The
' ' . '
. .'
. .' .
. .' .'
.
food items also come from multiple
farms, which allows the company to
offer a greater diversity of products.
Despite admirable missions,
companies like Boston Organics dont
foster the same relationship and
understanding that CSAs do. You
really cant beat going right to the
farm, Levine admits. A CSA
facilitates a special connection
between the farmer and the consumer,
and consumers can see the direct
result of their upfront financial
support on local agriculture.
Still, Boston Organics has
broken into the locavore movement in
an innovative waymaking healthy,
local produce more accessible for city
dwellers who are either short on time
or arent interested in supporting a
specific farm. As the drive to support
local growers and to eat organic
produce increases, organizations like
Boston Organics swing more weight.
Right now the movement is
reverberating louder and further than
ever before. People want to know
GREENHOUSE, MANY HANDS ORGANI C FARM
SCOOP
whats in their food, where its coming
from, and how it was produced,
Levine says. Its pretty incredible to
see the traction that these issues have
gained on a local and national level,
and I think its indicative of a
widespread consumer demand for
more transparency.
Julie Rawson agrees that the
trend in organic has been a positive in
terms of changing the way America
thinks about and consumes food. If
the whole move to organic did one
thingit got a lot of land out of
chemicals, she says. I think its great
that theres a large corporation like
Whole Foods that can handle a lot of
food thats organic.
As with most trends though,
eating organic food is mostly popular
among the middle and upper class
people who can afford to spend a little
extra. Rawson identifies her
shareholders as reasonably well-off,
somewhat entitled people. And for
farmers like Amanda Cather, who have
a conviction to help peopleno matter
their socioeconomic statuseat better,
thats a problem.
The good news is that there are
farms like Cathers Waltham Fields
Community Farm that are working to
dispel the idea that only people who
can afford to eat well should be. Since
2008, the farm has put on a program
called Waltham Field Outreach
Marketa once-a-week farmers
market for low-income community
members. The farm accepts SNAP and
vouchers acquired through partner
agencies. Its an admirable effort to
make organic, local produce available
to everyone.
I think its important that
everybody have access to food thats
grown responsibly in their community.
Food thats safe for workers and safe
for eaters, Cather says. I believe
strongly in organic food for that
reason. And thats one of the
benefits of working for a small, local
business. We have the means to make
that available.
FI ELD OF GREENS, MANY HANDS ORGANI C FARM
58
BY CAROLINE HATANO
Theres nothing more
magical than stepping into the
familiar embrace of a bookstore,
leisurely perusing the stacks, and discovering
an enthralling book that sweeps you away from
reality. Bookstores promise adventure and
relaxation, which makes them the ideal place to
wile away a cold afternoon. Despite the progression
of electronic books and the extinction of large
bookstore chains, Boston has managed to
maintain a small independent bookstore
culture. Here are five spots around the city
where you can still go explore the
world of literature for hours
on end.
O
B
O
K
S
B
O
S
T
O
N
S
BOSTON PUBLIC LIBRARY
700 BOYLSTON ST., COPLEY SQUARE
The citys main public library branch, Boston Public
Library in Copley Square, is home to a stunning 8.9
million books, including first edition folios by William
Shakespeare and the entire personal library of John
Adams. The McKim Building, which has earned the
honor of being a National Historic Landmark, is a sight
to see in itself. If the weathers nicewhich is
unfortunately a raritysoak in the sunshine in the
buildings serene inner courtyard.
RAVEN USED BOOKS
52-B JFK ST., HARVARD SQUARE
Just across the river, this Harvard Square favorite carries
used books exclusively. The store purchases around
1,100 books each week and promises browsers a huge
selection of 16,000 books on nearly every topic. The
store is always fresh and exciting thanks to its tight-knit
community of professors, grad students, and Cambridge
bookworms. Keep an eye out for the occasional author
reading eventpast authors include names as big as
Noam Chomsky.
BROOKLINE BOOKSMITH
279 HARVARD ST., BROOKLINE
Tucked away in the hustle-bustle of Coolidge Corner,
Brookline Booksmith has become one of Bostons best-
known neighborhood bookstores. Brookline Booksmiths
slogan Dedicated to the fine art of browsing, has
remained the same since the store first opened in 1961.
With a used book cellar, a rotation of book signings, and
weekly poetry readings, the store focuses on keeping its
unique literary culture alive.
BRATTLE BOOK SHOP
9 WEST ST., DOWNTOWN BOSTON
Founded in 1825, Brattle Book Shop is one of the oldest
bookstores in the country. Although the shop has
embraced the new world of technology through its
website, the store still maintains its beloved rare book
room with first editions, collectibles, and fine leather
bindings tucked away on the shelves. In addition to
those hard-to-find gems, the shop extends into an
outdoor lot with rows upon rows of $1, $3, and $5 used
books for sale. No matter what kind of book youre
looking for, youll find it here.
TRIDENT BOOKSELLERS AND CAF
228 NEWBURY ST., BACK BAY
There are few places in Boston more welcoming than
Trident Booksellers. Conveniently located on Newbury
Street, Bostons shopping hub, the space is equal parts
bookstore and caf. The menu features home-y items
like challah bread French toast and a deluxe grilled
cheese. If youre in the mood for a cup of coffee, a book
discussion, or a quiet place to cozy up with a book,
Trident is the ideal destination.
SCOOP
60
SAVOR
Whether you're a foodie or just looking for your next meal, Boston is cooking
up something for everybody these days. We followed the buzz around town to
different food spots, from the obscure to the distinguished, and got a taste of
what our city has to offer as of late. You can find our pursuit of food happiness
compiled behind the Savor section, with only one direction:
may you savor every line.
SAVOR
62
its easy being
SAVOR
BY HANNAH REX
FROM COFFEE TO PIZZA,
ORGANIC RESTAURANTS ARE TAKING
OVER BOSTON.
NATURAL INGREDIENTS ARE BECOMING
STANDARD ON MENUS,
SO DAY OR NIGHT,
YOU CAN FEEL GOOD ABOUT WHAT
YOURE EATING.
WEVE ROUNDED UP 3 NOT-TO-MISS
SPOTS TO GET YOU EATING
ON A FRESH TRACK.
its easy being
64
EQUAL EXCHANGE CAFE
When many people wake up in the
morning, they roll out of bed,
stretch their arms and stumble into
the kitchen to turn on the coffee
pot. Maybe some people skip the
homemade roast and grab their cup
ojoe at the nearby Dunkin Donuts
or Starbucks. Others choose tea as
their preferred beverage. This daily
routine might not make anyone
think twice about how theyre
getting their morning jolt, but Leif
Rawson-Ahern, manager and owner
of Equal Exchange Caf near the
North End, sees a cup of coffee or
tea as much more. Heres a place
we can make a political stance and
help international trade, she said.
Equal Exchange Caf, which
is just a few steps from North
Station, began five years ago as a
project under the Fair Trade
organization, Equal Exchange. The
organization was created 25 years
ago as an international co-op to
work with small farmers in countries
where it is difficult for the farmers to
sell their products. Equal Exchange
acts as a supply chain for these
farmers, taking the coffee beans and
other crops from the field to the
consumer in almost half as many
steps as a mass supplier uses. By
cutting out all these middlemen, the
farmer sees more of the profit,
which is the goal of Equal
PHOTOGRAPHY BY HANNAH REX
WHERE DOES YOUR MOCHA ORIGINATE? EQUAL EXCHANGE CAF BREAKS DOWN THE
COMPONENTS OF THIS POPULAR COFFEE, FROM THE CHOCOLATE TO THE COMPOST.
SAVOR
Exchange. The organization began
as a buyer and distributor of mainly
coffee beans, and now has grown from
selling coffee beans in stores to pouring
the coffee in cafs across the country,
like Equal Exchange Caf.
We wanted to have control of
the quality of the coffee, and be
involved in every step, from the first to
the last. Rawson-Ahern said.
Equal Exchange imports 7
million pounds of coffee annually, and
95 percent of this coffee is certified
organic. One hundred percent of the
black and herbal teas, chocolate, sugar,
and fruits they import are also certified
organic, meaning the land is free of
chemicals that are dangerous for the
farmers and the consumers. The caf
gets most of their products from the
organization, but items they dont
import, like baked goods, comes from
local stores.
What we dont do, we look to
people in the area to provide,
Rawson-Ahern said. She sees the caf
as not only a good way to oversee how
the coffee is used from start to finish,
but it also allows Equal Exchange to
interact with the community and bring
people together in a communal area.
Its a space for people to engage,
interact, and live under the same goal
that we have.
This goal of Equal Exchange
and the caf is to serve organic, fair
trade coffee in order to support small
farmers around the world, while being
responsible about waste disposal,
Rawson-Ahern said. They want the
farmers who grow the crops to see as
much of the profit as possible. Equal
Exchange reduces the number of steps
for coffee beans to go from the farm to
the consumers cup, almost by half,
compared to conventional coffee
companies. Equal Exchange also has a
lower price limit set for buying coffee
beans, as to avoid cutting the farmers
profit short.
At one time we were paying 200%
more than the average price of coffee,
Rawson-Ahern said. We go against
the conventional capitalists models,
but we think its worth it.
Although this coffee comes at a
higher price for the co-op and in turn,
Rawson-Ahern explained that the
customers at Equal Exchange Caf
choose to pay more for their coffee
because they feel so strongly about the
mission. It shows that people care
about the quality and they are aware
about where their coffee comes from.
Since the cafs beginning five
years ago, it has been a community
hub for people that have values that
are in line with Equal Exchange, or for
people who are just looking for a good
cup of coffee, Rawson-Ahern said.
Business people from surrounding
companies, commuters from North
Station, and tourists from the Freedom
Trail all fall into the mix of people
who grab their energy-in-a-cup or
afternoon snack from Equal Exchange
Caf. Rawson-Ahern said that there
are even people that have been
customers from the beginning.
Its great to know the people,
she said. We know what time
they come and what their order is.
We hang out and chat while we make
their coffee.
On an international level, Equal
Exchange Caf is giving small farmers
a chance to profit from their hard
work. On a local level, the caf is
giving customers a chance to feel good
about where their delicious coffee,
chocolate, and other tasty treats are
coming from, making their daily
indulgences just that much better.
'
' .'
'. .'' .
. '. ' ' . '
. . ''
. . ..
.'' .
66
The community connection began
with a Kickstarter campaign.
Schlemme said that this introduced
them to creative community members
who were also in the midst of a
Kickstarter campaign, helping them
further develop the Mother Juice
concept. The next step was to reach
out to local farmers who sold produce
at the markets in Boston. Schlemme
and Fitzgerald spent time at the
markets, introducing themselves and
their business idea to the farmers who
were responsible for creating the main,
and only ingredients, in the juices.
The duo decided to use as
many local crops as possible, taking
advantage of the prosperous farms
nearby. Although the majority of
ingredients come the Boston area, the
juicers also reached out to a few farms
in other areas of Massachusetts. For
non-locally produced fruits and
vegetables, like citrus, they reach out
to an organic wholesaler supplier.
But Schlemme said that the strong
emphasis on locality creates a
changing menu to accommodate in-
season produce.
An evolving menu gives us a
lot of flexibly to take a lot of produce,
Schlemme said. We dont need a
certain number of tomatoes for the
day, so we can take extra produce
from farmers.
By communicating with farmers
directly, Mother Juice helps to use up
some produce that is in high
production. When making recipes,
Schlemme and Fitzgerald look for
opportunities to use different fruits and
vegetables that might not be usually
considered in traditional juices.
The season changes the focus
of juices, Schlemme said. During the
winter they have a heavy use of root
veggies and produce made in
greenhouses. What is available
changes, but its a good opportunity to
play with new flavors. The different
fruits and vegetables make it fun.
The Mother Juice truck saw
success during the spring and summer
months, but with the onset of fall and
winter, the juicers have gone off the
street and onto the SoWa Open
Market. The company is also
MOTHER JUICE
Farmers markets and food trucks are
no strangers to the Boston community,
but what happens when you combine
the two concepts? Mother Juice.
Founded by two women with an
environmentally friendly outlook, the
juice truck emerged in the Boston food
scene in April, after a winter of
gathering and cultivating recipes. Ellen
Fitzgerald and Claire Schlemme, the
mothers of Mother Juice, came across
the original idea for the company
during joint trips to farmers markets.
They saw a need for strengthening the
connection between local farms and
the community. Originally, their idea
was to provide a juicing station at the
farmers market and use the produce
that the customers had just bought to
make the juice.
But after some logistical issues
with having a juicer at the market, the
ladies decided that it was time to move
their idea into a truck.
SAVOR
preparing to provide juice deliveries
throughout the winter. Schlemme
said that Boston has a large
demographic of people that are
interested in eating and drinking
healthily, and that the culinary scene
has embraced this sentiment.
Boston is a special place for
being focused on local and healthy
organic foods, Schlemme said.
There is a robust culture of farmers
markets. This access to local produce
allows the restaurants and food
vendors to embrace the local culture
and focus on healthy, organic foods
grown in the area.
Though there might not be
one particular demographic, people
are really into [healthy eating], and
Schlemme said. Boston is a healthy
city - its really amazing to see how
many people are.
Mother Juice understands the
importance of healthy eating, and
drinking, and they make an effort to
share with customers the positive
benefits of the drinks they provide.
Its important to know why youre
eating and how that is helping you,
Schlemme said. And we want to
share that with customers.
. .
' . .
' .
.'. '.

ECCO PIZZERIA
Block after block, greasy pizzerias
litter the Allston area catering to
college students on a tight budget or
partiers coming home from the bars
at 2 a.m. But Ecco Pizzeria is holding
its ground and standing out from
these average joints. Instead of
settling to match the usually low
standard of its pizza-making
neighbors, Ecco Pizzeria is dedicated
to using the highest quality
ingredients that are all organic or
natural, providing a tasty pie that
wont just sit like a lump of grease in
your stomach. Although this kind of
slice comes with a higher price tag
than others in the area, store owner
Steve Silverman wouldnt have his
pizza any other way.
Were not open late, were not
cheap, Silverman said. But the
quality, freshness, and flavor of the
pizza is our top priority.
Since its opening in December 2011,
Ecco Pizzeria has steadily been
growing its profit and popularity.
Silverman saw a need for better pizza
in the area, which is mainly inhabited
by college students and is known as a
prime party scene. But regardless,
Silverman said he wanted to provide
a product that would appeal to
consumers with a taste for quality
pizza. Every ingredient, from the
flour dough to the tomato sauce to
the meats and cheese is either organic
or natural. But Silverman explained
that the term organic is sometimes
difficult to define.
Organic is a USDA
designation, but it seems to change all
the time, Silverman said. Natural is
also sometimes ill-defined, but it
means that no hormones or
antibiotics are used and that all the
animals involved were humanely
treated. And although Silverman
said he makes an effort to buy locally,
the majority of the pizzas ingredients
come from larger companies that sell
organic and natural products.
Even with the first step inside
Ecco Pizzeria, it is apparent that
sustainability is important. The
interior has an earthy atmosphere
with cork paneling and wood
surfaces. All utensils and delivery
PHOTOGRAPHY BY HANNAH REX
68
'
'
'
.
'
'
boxes are compostable, and the boxes

even explain how the user should
dispose of them to maximize their
recyclability. Even the floor was made
from reusable material excess
sawdust was fused together to make
the tiles for the restaurant. In terms of
electric energy, the air conditioning
system brings in air from outside and
the cooking and refrigerating
equipment all reuse energy to
maximize efficiency.
If I was going to start a
business, I wanted to do my part,
Silverman said. I had an opportunity
to be cleaner, sustainable, and
environmentally friendly, so I figured
why not?
Silverman said that in addition
to providing a high quality product,
Ecco Pizzeria also aims to be reliable
and efficient. He said that most of
their business comes from delivery, so
they place a strong emphasis on having
speedy service. They have a wide
reach, delivering in all corners of the
Boston area, from Cambridge to
Chinatown to the South End, but since
a large portion of their customers are
reached through delivery, it is more
difficult to see what kind of person
prefers their pizza. However,
Silverman looks for client responses
online, mainly on Yelp!, as well as the
in-store customers. He found that
many people dont specifically choose
his pizzeria because its organic that
quality is just something that they
choose to always have in their diet. He
said that these people just want
something thats healthy and that tastes
good, and especially with pizza, they
dont want the food to make them feel
slow and full after eating.
Silverman said theres a variety
in the kinds of people that choose the
restaurant, ranging from young
families to recent college grads who are
willing to dish out a few extra bucks for
a better tasting pizza, in addition to
the organic crowd.
And Silverman has taken this
preference into strong consideration.
Were noticing that people just want a
higher quality product, something that
tastes better, Silverman said. Its just
a bonus that people feel better about
what theyre eating.
70
GOURMET
In the heart of the SoHo
neighborhood in New York City, a
pop-up shop by Chobani, the
Mediterranean yogurt brand, became
a full-fledged brick and mortar due to
overwhelming customer satisfaction.
Their menu of creations, all served on
top of a bowl of plain Chobani
yogurt, ranged from savory to sweet--
think options like a salmon and dill
bowl, watermelon and feta, or PB&J.
While the Chobani bar is officially
(thankfully) in Soho to stay, you dont
have to travel to NYC to recreate
some of their menu items at
home-- in fact, you can find all the
ingredients you need at your local
convenience store.
T
o
G
o
!
PRESSED FOR LUNCHTIME? SKIP THE TWO-BITE POWER BAR AND
TRY ONE OF THESE QUICK AND SATISYFING OPTIONS,
INSPIRED BY CHOBANIS SOHO BAR.
BY GRACE ODONNELL
. .
.
.
.
SAVOR
Original: Pistachios, Dark Chocolate,
Orange, Honey and Mint
Adaption: Planters Pistachios, Bug Bites
Organic Dark Chocolate, Orange
CHOBANI SAYS:
Good source of calcium, excellent source
of protein, and provides probiotics
WE SAY:
Our on-the-go version of this recipe
packs just as much calcium, as well as
providing vitamin C and protein (thanks,
pistachios!)
Original: Pineapple, Toasted Coconut,
Agave and Hazelnuts
Adaption: Dole Pineapple Cup, Justins
Hazelnut Butter
CHOBANI SAYS:
Good source of calcium, fiber, protein
and vitamin C, and provides probiotics
WE SAY:
Our recipe is also a good source of
calcium, vitamin C and fiber, as well as a
source of protein
.
. '.

Original: Peanut Butter, Concord Jelly
and Peanuts
Adaption: Justins Organic Peanut Butter,
Smuckers Concord Grape Jelly &
Planters Trail Mix
CHOBANI SAYS:
Good source of calcium, excellent source
of protein, and provides probiotics
WE SAY:
Our PB&J is just as satisfying as the
original get your calcium and protein
with an added sweet treat
Original: Fresh Fruit, Granola, Honey
Adaption: Strawberry Nutri-Grain Bar
CHOBANI SAYS:
Good source of calcium, excellent
source of protein and vitamin C, and
provides probiotics
WE SAY:
A strawberry Nutri-Grain bar offers
many of the same benefits as the
original recipe: high in calcium, heavy
in protein and vitamin C
72
BY SAMANTHA WOOD
TAZA IN SOMERVILLE:
STONE GROUND
SAVOR
CHOCOLATE-COVERED CACAO BEANS
When chocolate was introduced to
America in colonial times, no one
knew that it would become such a
commodity in the populous country. Its
rich taste that melts in the mouth was
something new for colonists and has
become a necessity today. When
Hershey began to produce chocolate in
1894, it became easy for Am ericans to
eat the brown heavenly candy no
matter where they were. Whether its a
craving on your way home from a
grueling day at work or simply a sweet
treat to accompany a movie on a
Sunday night, chocolate is not in short
supply in America.
Yet something about the
chocolate that can be found in any
CVS across the country loses its
novelty. It is no longer a treat but part
of everyday life.
This is the chocolate scene
that Taza chocolate has taken by
storm, bringing chocolate back to its
novel form. Stone ground chocolate,
crunchier and earthier than its
smoother, creamier European
counterpart, is what Taza sells
and it does so with consideration for
the environment.
Founded by Alex Whitmore in
2006 in Somerville, Mass., Taza was
born after its founder traveled to
Oaxaca, Mexico in 2005 to learn the
history and culture of Mexico. What
he got instead was a taste for stone
ground chocolate and was immediately
inspired to start his own chocolate
business at home. He learned how to
hand carve granite millstones and
brought his dream back home,
convincing his then-girlfriend,
Kathleen Fulton, to help him in his
venture. Realizing that he would need
further help to market his product,
Whitmore reached out to his old boss,
Larry Slotnick, who he worked with at
Zipcar, a Cambridge car-sharing start-
up. Slotnick agreed to help in the fall
of 2006 and all three Taza members
moved into a small factory space at
561 Windsor Street in Somerville.
One of Alexs culinary
experiences on his travels through
Oaxaca, Mexico was a taza de
chocolate (cup of chocolate), said
Joshua Mamaclay, factory store and
tour manager at the Somerville factory.
It was like nothing he had ever
tried before, so he looked into how the
chocolate was made for that beverage
and found it was stone ground, like
many of the common ingredients in
their cuisine. Still curious about the
process, Alex wanted to learn about
how the granite stone wheels they used
worked to grind cacao. The rest, as
they say, is history!
From there, the founders
decided they wanted to start a
company that not only took taste into
account, but also its impact on the
environment. The company is
financially, environmentally and
socially sustainable. Taza ensures this
by compensating their workers for
their work and biking to deliver their
chocolate whenever possible.
I love that theyre local. I live
right around the corner. Theyre
worthwhile and they operate in
humane ways, said Jessica Porto, the
pastry chef and owner of Brown
Butter Bakery. Porto used Taza
Chocolate to make her coconut
cashew crunch bars, a feature of the
Pastry Pop Ups hosted at the Taza
factory in September. These
monthlong events featured local pastry
chefs who used Taza chocolate to craft
their own desserts.
The biggest draw is the flavor,
Porto said. Its rich, straight up
chocolate. The Mexican bars, and
chili, salt and pepper flavors, theyre all
CACAO BEANS
NOT YOUR AVERAGE CHOCOLATE
TAZA IN SOMERVILLE:
74
In addition, Taza pays $500 above or
below the current market value for its
cacao beans, thereby increasing the
wages of the workers. According to
Krysia Villon, one of the tour guides
at the Taza factory, the most recent
statistic showed a 15 percent increase
in the wages of the workers.
Were a small company, Villon
said. Were about 50, maybe close to
60, people right now but were still
making a nice, sizable impact in the
places that were doing business. I love
that we do that.
Once the direct trade agreement
had been finalized, it was time for
Taza to acquire the correct tools to
grind its stone ground chocolate dream
into a reality. The factory was
eventually decked out with molinos
(stone mills) brought back from
Oaxaza City, a vintage Italian
winnower from an old candy factory in
the Dominican Republic and a Barth
Sirocco roaster.
In 2007, it was time for the
company to grow to keep up with the
demand for its chocolate. With the
addition of a full time production
manager and a small sales team,Taza
was well on its way to becoming the
established brand it is now. Since the
first Taza chocolate bar was released
on Valentines Day in 2007, Taza has
built two other floors to accommodate
its larger staff.
Now experiencing its highest
demand ever, Taza produces thousands
of chocolate bars each month, bars
that are sold in nearly every state in the
U.S., as well as in some other
countries. Taza began as the first U.S.
chocolate maker to establish a third-
party certified Direct Trade program
and the first U.S. chocolate maker to
publish an annual Transparency
Report, which details sourcing
practices and explains the full value
chain of the cacao that Taza buys.
More recently, Taza has added to its
ethical practices by supporting Maya
Mountain Cacao, a cacao sourcing
social enterprise working with over 200
organic farmers in Belize, also co-
founded by Whitmore in 2010.
With all the dedication to
remaining sustainable while also
producing enough chocolate to meet
its demand, its a surprise that Taza is
also able to offer chocolate tours for its
customers. Available six days a week,
these tours provide customers with
insight into what creates their beloved
Taza. Tourists also receive handfuls of
free chocolate as part of the tour.
So what does it take to become a
CHI POTLE CHI LI TAZA CHOCOLATE SAMPLES
amazing. When Im baking something
along those flavor lines, its an
added burst.
FoMu, an alternative ice cream
shop and cafe, sells Taza chocolate and
incorporates it into many of its flavors.
It is local, all natural, small
batch and animal-free, FoMu owner
Deena Jalal said of why she chose Taza
to include in her products. FoMus
Taza Rocky Road ice cream flavor
makes use of the bars and the Taza
mix (cacao nibs, chocolate covered
hazelnuts and cashews) is available as
an ice cream topping.
To reach the success his
company has now achieved, Whitmore
traveled to many countries looking for
farmer cooperatives that were
sustainably growing high quality,
organic cacao. That led to the current
deal that Taza has with the Dominican
Republic and Bolivia. It receives all of
its beans from both countries on a
direct trade basis. This means that
Taza is doing direct business with the
growers in the Dominican Republic
and Bolivia so that there is no middle
person, as there is in fair trade, who
needs to be paid. This allows Taza to
pass money along to the growers who
can then pass that along to
their workers.
SAVOR
piece of coveted stone ground
Taza chocolate?
The process begins with the
growers in either Bolivia or the
Dominican Republic, which by nature
of their different climates, produce
different tasting chocolate.
In the Dominican Republic, its
nice and airy and breezy and bright
and the beans tend to have a fruity
flavor, Villon said. In Bolivia, its a
more foresty area where the trees are
growing and the beans actually take on
a more earthier profile. Because of
this difference, Taza does not mix its
beans together. Currently, Taza only
uses the Bolivian beans for its darkest
chocolate bar, which is 87 percent
stone ground chocolate, and its
Bolivian drinking chocolate.
After the beans have been
fermented in a 3-tier process that
generally takes seven days and have
been converted into sheaths, skins and
beans, they are wet and must dry for
seven days before being shipped. They
dry until they contain a seven percent
moisture content, which keeps them
fresh for a year.
Once they are shipped to
Somerville (any extra beans are stored
in a holding facility in New Jersey),
they are ready to be roasted and
winnowed, which means the beans are
shattered to separate the shell from the
inside. Keeping with its sustainable
motto, while Taza does not use the
cacao that collects in the other side of
the roasting and winnowing machines,
they do resell it to gardeners to use as
mulch so that their gardens smell like
brownies. It can also be used as loose
chocolate tea. The chocolate nibs are
used by other restaurants and even
some breweries who create chocolate
brews with the Taza nibs.
The next step in the process is
when the nibs become stone ground
chocolate. They are passed through the
carved stone and are pulverized into a
paste due to the natural fat that is
found in the cacao. This is known as
cacao butter. It then becomes a liquid
that is passed through pipes to the next
steps of the process. Additional
ingredients are then introduced,
including sugar. The sugar crystals give
the chocolate a grainy texture. Certain
bars, like the salted almond, vanilla
' . .
. .
'.. .
. . ' .
' ' '.. .
'.
. '
' .
' . '
. ' .''
' .
'
'
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'
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76
TAZA CHOCOLATE DI SKS
and cinnamon, must be ground with
the additional flavor ingredients
because they are too large to be
added at the end.
Taza offers chocolate that is
processed similarly to the European
method of processing chocolate. It is
only 60 percent stone ground and
instead of going through the molinos
twice, it goes through the roll refiner
instead. This shatters the sugar
crystals rather than leaving
them whole as in the traditional
grinding process.
Personally, I think people
should experience as much chocolate
as they can, in whatever style they
can, Mamaclay said. While the
smooth and refined European-style
chocolate is delicious on its own, I
feel with the amount of
manufacturers that are out there, its
easy to forget about where it came
from or even how its made. I think
our stone ground, organic chocolate
encourages people to think about
where their food comes from, the
different ways it can be made, and
the work and care that goes into it.
The last part of the chocolate
process is tempering, which means
the temperature is fluctuated to
stabilize it and give it a beautiful
finish. It becomes smooth and breaks
evenly once it has been tempered.
This process also keeps the chocolate
from turning grey like some other
chocolates do. Once the tempering is
complete, the depositing machine
deposits the chocolate into molds. It
is then placed in the cold room and
cools for about 20 minutes before
being removed from the mold.
From there, the chocolate is brought
to the wrapping room where all the
chocolate was previously hand-
wrapped, a process that had to be
streamlined when the demand for
Taza chocolate grew.
The first machine acquired by
the company only wrapped one disk
at a time but was then replaced a
year ago by a machine that can wrap
50 disks a minute. Five months ago,
Taza gained another machine that
wraps the bars as well. The only bars
that are still hand-wrapped are the
ones with special foils and papers, like
the gingerbread and spiked
eggnog flavors.
THE PROCESS OF MAKI NG STONE GROUND CHOCOLATE
SAVOR
'
' .' '
.'' . .
'
A DI SPLAY AT THE TAZA FACTORY STORE
For the chocolate that does not
come out exactly right, it is added to
a pile of seconds, a pile that
receives a second life because it is
added back to another batch of
chocolate. Waste is a foreign
concept at Taza.
Taza chocolate has ground
out its own path in the chocolate
world, a path that is both healthier
and happier for the environment
and that doesnt sacrifice quality or
taste because of this. Taza is more
than just chocolate. Its a way of life.
I literally have three stacks of
the Coffee Mexicano on my
nightstand, Mamaclay said. Its
part of my morning routine: I wake
up, break off a wedge from the disc,
savor the assertive flavor of coffee
(specifically roasted for us by
Counter Culture in North Carolina)
and get started with my day.
Certainly beats burning my tongue
trying to haphazardly throw back a
cup of coffee in the morning.
It sure does. Break me off a
piece of that chocolate bar.
78
Gluten-free eaters praise quinoa for its high protein content
(it has more than rice, millet and wheat) and low glycemic
index. On top of that, quinoa's also full of magnesium,
phosphorous, and manganese. To incorporate the seed into
your diet, try substituting it for rice in innovative ways
(recipe pg. 89), baking it to make quinoa bars, or using it in
veggie burger patties.
quinoa
Creamier and thicker than its watery counterparts, Greek
yogurt is far superior to other yogurts in its nutritional
content. With protein, calcium, and probioticsbacteria
that aid digestionyou'd be hard-pressed to find another
yogurt that would stack up. Greek yogurt can be heavy on
the fat, so make sure you opt for the low-fat or non-fat
option. Eat it alone for a snack (recipe pg. 70), use it as a
substitute for sour cream in any recipe, or add some to your
smoothies for a protein boost. The possibilities are endless.
greek yogurt
Just one tablespoon of chia seeds contains as much fiber as
a bowl of oatmeal, as well as a large dose of calcium,
omega-3s, and iron. They can be sprinkled over almost
anything (yogurt, smoothies, soups), and, when combined
with almond milk, turned into a thick, guilt-free pudding
(recipe pg. 89).
chia seeds
super
BY CAROLINE HATANO
We've all heard the term "superfood," but it's
hard to tell what exactly that means when it's listed on every
semi-healthy food product. Companies have begun to take
advantage of the word, stretching it to advertise products
that dont come close to resembling superfoods.
The problem is theres not a clear-cut definition. We've
compiled a list, with the help of Boston University nutrition
professor and Boston.com columnist Joan Salge Blake, of
the real superfoods you should be eating regularly.
These are the superfoods that have the most health benefits,
the superfoods that will transform your eating habits, the
superfoods that are actually super.
SAVOR
the superfoods that are truly super
This leafy green is worth the hype its been getting recently.
It's packed with a seemingly endless list of nutrients like
calcium, fiber, protein, potassium, copper, manganese, and
vitamins A, C, K, and B6. Not to mention it's nutrient
dense, meaning that you can get all of the benefits without
tons of calories. Try swapping it with lettuce in salads,
throwing some in your scrambles in the morning, or even
baking it in the oven to create crispy chips (recipe pg. 88 ).
This superfood is actually loaded with fat. But dont
worryits the good kind. Avocados contain monosaturated
and polyunsaturated fatty acids, which block the absorption
of certain fats that can lead to oxidative damage. Vitamins
C, E, potassium, and the carotenoid lutein are also be found
in avocado. Keep in mind that too much of anything isnt
goodso eat these in moderation. Slice it on top of any
savory dish (scrambles, salads, soups) to add creaminess
and texture.
kale
avocado
Loaded with antioxidants, vitamins, C, E, manganese and
fiber, blueberries pack a powerful punch. Even betterthe
berries tout the same health benefits regardless of if they're
raw, frozen, or dried. Try throwing some in your morning
oatmeal or just grabbing a few handfuls throughout the day.
blueberries
superfoods
super
80
BRINGING LOCAL TO THE TABLE
BY SAMANTHA WOOD
EVOO RESTAURANT HAS AN OPEN KI TCHEN THAT ALLOWS CUSTOMERS TO WATCH THE CHEFS I N ACTI ON.
EVOO
SAVOR
RESTAURANT
EVOO ENSURES THAT I NGREDI ENTS CAN BE USED ALL YEAR THROUGH JARRI NG.
The warmth of EVOO restaurant
envelops customers as they walk in the
door of the cozy Kendall Square
eatery. The stars hanging from the
ceiling invite customers to be dazzled
by the open stainless steel kitchen and
rows of jars full of pickled ingredients
from this seasons harvest, an essential
element for a farm-to-table restaurant
located in the temperamental New
England climate.
Since its opening in 1998,
EVOO has featured local ingredients
on its menu. Even though EVOO was
not local to the extent it is now, there
were always items on the menu that
came from local farms. There is a lot
more emphasis on the locality of its
ingredients now and in order to
maintain that reputation, co-owner
Peter McCarthy goes to the farmers
markets every weekend and meets with
the farmers.
The menu items change daily,
said Steve Kurland, general manager
and owner of EVOO. Its whats fresh
and whats new. We are just getting
into brussels sprouts season so well be
seeing a lot of brussels sprouts and
some of the other things on the menu
will be going away. So thats a big part
of it and you have to know what that is
and Peter is very, very good
with that.
That is not the only difference
between a farm-to-table restaurant and
a chain restaurant.
Its kind of part of who you are
so youve got to do things in an Earth-
friendly way, partly because its the
right thing to do and partly because it
will taste better, Kurland said. A
beautiful tomato that was picked
yesterday and one of those pale
tomatoes that was picked in September
in Shaws is very different.
EVOO also maintains its
atmosphere-conscious mission as an
LEED-certified (Leadership in Energy
and Environmental Design) restaurant.
This means that the building itself is
also environmentally friendly. Almost
all of the wood is resourced from other
places, all of the line equipment is
energy star-rated and low-VOC
(volatile organic chemicals) chemicals
are used. They also make their own
water by purifying Cambridge water.
With all of these benefits, EVOO chefs
and owners are not the only ones
excited to work there. The servers are
also on board with the idea of
protecting the environment while
providing delicious food and a
welcoming atmosphere.
This is the only restaurant Ive
worked at where I havent gotten sick
of the food, said one server on a
recent afternoon. This is not a rare
phenomenon according to Kurland.
We get employees who buy into
what we are, Kurland said. The
employees love the local thing. They
know the farms, they know where our
food comes from and if a guest said,
Oh, can you tell me about the
eggplant?, they can tell you it comes
from such and such farm and its
cooked in this ingredient. He then
added, Peter uses a lot of stuff very
eclectically so theres a lot
of information.
Through the laughter and joking
going on between the servers, cooks
and manager, it was obvious that
working in such a place is not work at
all to the employees. My server gave
me the full EVOO rundown, typical
for first-time customers, making it
known that I could ask her anything
and receive an answer.
The idea for such a place was
first conceived by Peter and Colleen
McCarthy in 1998 when they opened
EVOO. In 2004, they decided to open
Za, a pizza and salad place that
operates under the same local
philosophy, in Arlington. This was
when Kurland joined the team and
became general manager at Za. In
2010, the threesome decided to open
another Za connected to EVOO,
which is where Kurland came
to manage.
The two restaurants now share a
hallway and both feature outdoor
seating. When ordering at the bar,
customers have access to both EVOO
and Za menus and there is a large
room with sliding doors that is used for
both restaurants, depending on which
has the most customers that day. There
are three rooms that are also available
for rent.
The suit-clad customers that
filled EVOO on a recent Thursday
82
SAVOR
THE MENU AT EVOO I S ALWAYS CHANGI NG WI TH THE SEASON.
afternoon seemed intent on discussing
business and taking their lunch breaks
at one of the many local restaurants
that now clutter Kendall Square.
We were the first sort of full
service restaurant to move into this
area right here, Kurland said. The
area is exploding, which is great. This
is not only great for customers, but
great for the restaurants here as well.
We have a little guy mentality,
Kurland said. We want to support
more local businesses in general. Most
of the restaurants prevalent in Kendall
Square are not the trendy restaurants.
A lot of them do local stuff and
support each other. If I need to borrow
something, I know I can get it here and
if another restaurants machine breaks
down, they can come over.
Kurland, who once worked at
corporate restaurants like Legal
Seafoods, T.G.I. Fridays and
California Pizza Kitchen, learned a lot
on the management side of things but
felt the consistency of the food was
more important than the quality of
food found in these places. He first met
the McCarthys as a customer in 1998.
I tend to eat at those
restaurants when I go out in general,
Kurland said of local restaurants. Not
that I dont every once in a while eat at
a burger place but my choice is to
stay local.
Randy Platt, who began as a line
cook for EVOO when it first opened
and now works as one of the sous chefs
for the restaurant, believes the
difference between EVOO and chain
restaurants is pretty significant.
I think the quality of the food
is on a different level, Platt said. You
can get a decent meal at a chain
restaurant and some of them even
source some of their products locally
but when youre a chain, youre really
concerned about making as much
profit as you can while sucking in the
customers to exploit them. We dont
like to think of our customers as
exploitable. We like to think of them as
friends and we hope that they keep
coming back.
Along with the extra effort to maintain
quality comes the importance of
learning how to maintain this quality
and figuring out when certain items
are in season.
When I started, I didnt even
know what seasons were, Platt said.
Some things are still fuzzy in my
mind but because its year after year
now, theres certain things that you
kind of take for granted.
Definitely when I was starting
out, there were vegetables I didnt
know and there are some things that
grow in weird times of the year and
Im still trying to figure that out. Pretty
much every year we find something
new, even if its just a different variety
of something common.
Platt added that when he and his
colleagues are completely ignorant of
an ingredient, they just experiment
with it until it comes out okay. They
also take inspiration from other
peoples culinary traditions.
Sometimes it might be a little
sideways for somebodys grandmother
84
but we like to think it comes out
delicious even if its not exactly what
they would have done, Platt said.
Using popcorn as a topping for
a corn bisque, for example, may not
be something you can find in one of
your grandmas old cooking books, but
that does not mean it does not taste
delicious. EVOO uses chili dusted
popcorn in its corn bisque, as well as
many of the other menu items.
The restaurant likes to use
popcorn to add texture, Ellen, my
server, told me. We use it in recipes
quite a bit.
The corn bisque served with
roasted peppers ($10) tasted like a corn
tortilla in liquid form, complete with a
kick from the chili popcorn and a
crunch thanks to some bits of corn
mixed in with the soft and warm
roasted red peppers.
That was not the only thing on
the menu that proved EVOOs
culinary craftsmanship. The precursor
warm bread and breadsticks were
served with balsamic vinegar and olive
oil sprinkled with parmesan cheese.
The breadsticks appeared like twigs
with particles of sea salt sprinkled
down the sides, artisan bread you
would never find in the grocery store.
Before the plate of my main
course hit the table, I could smell the
spices emanating from it. This main
course was the seared coho salmon
fillet with smoked pig succotash,
pickled bean salad and crispy onion
($17). The dish, which featured corn,
red pepper and pickled beans, came
entirely from Massachusetts with the
exception of the salmon and onion.
The salmon was perfectly pink with a
crisp, smoky top that broke apart
without the help of my knife. It was
complemented by warm beans, which
were in direct contrast to the crunchy
texture of the onions sitting atop the
salmon. The onions gave off a salty
taste that paired well with the sweet
taste of the pickled beans. The coho
salmon used is sustainable, as are all
the fish items featured on
EVOOs menu.
Bringing up the rear of my meal
was the warm chocolate truffle cake
with toasted marshmallow sauce ($9).
Just as the name sounds, the chocolate
was warm and thick and filled my
mouth with pleasure as I took my first
bite. The sweet marshmallow sauce
combatted the bitterness of the
chocolate cake, not that it needed
combatting. It was perfect on its own.
With menu items as decadent as
these, it is surprising EVOOs prices
are not soaring through the roof.
Were very willing to pay for
quality, Kurland said. Our food cost
between the two restaurants [EVOO
and Za] is not dissimilar to the cost of
a food chain restaurant. We take
advantage of everything. Its cheaper
to buy a whole pig than it is to buy
100 pounds of pork and we use
everything we can out there so that
can be cheaper overall.
Platt added that the cost of
ingredients has a direct correlation to
demand. The more people that are
interested, the more farmers there are
going to be and the more ingredients
there are going to be and the more
ingredients there are going to be
locally, the less expensive those
ingredients will get, he said.
In the modern day of industry,
it can be difficult for small local farms
to compete with the industry leaders
who have monopolized the food
industry. Since the small farms are
where EVOO receives its ingredients,
this can have a direct effect on the
restaurant as well.
It can be difficult but its what
we want to do, Kurland said. Its
important and its part of our identity.
Its not something worth dallying in.
Its not worth it to do it that way
unless youre wholeheartedly into it.
With the popularity of local
restaurants rising, it can also get
confusing when organic restaurants
are thrown into the mix. Even though
EVOO sells a lot of organic products,
SAVOR
it does not mean that EVOO is
labeled an organic restaurant. Organic
means that natural methods were used
to grow the ingredients, meaning no
pesticides, accelerants or fertilizers.
A lot of the farms we use are
organic, but only a few are certified
organic, Kurland said, explaining
that certified organic farms must
complete a process with the
government to become certified. One
of these local farms is Evas Garden,
located in South Dartmouth. EVOO
also has its own rooftop garden where
organic methods are used but it is not
certified organic. It typically takes a
farm eight to 12 weeks before it can be
labeled certified organic.
EVOO also takes pains to
make sure its relations with its various
purveyors remain healthy
relationships.
You go to Fridays and they
have the cheeseburger with the same
beef, the same cheese, the same bun,
its always coming the same way,
Kurland said of his former employer.
Fridays orders from only one
mentionable purveyor who brings
them everything. We have seven or
eight different farms quite often and
they dont all deliver the same way to
its a lot of systematic stuff to make
sure we have what we need when we
need it.
These purveyors are not all
available in the winter, but EVOO
prepares for that. The chefs can and
pickle many of their ingredients
during the season and rely on those to
stretch the amount of time those
ingredients would normally be
available. They also get root vegetables
that are grown out of cellars
throughout the winter and greenhouse
produce from some farms.
Our menu gets more heavy in
root vegetables [during the winter],
Kurland said.
Were always pickling things,
Platt said of the restaurants standard
ingredient. There are sweet pickles,
spicy pickles, acidic pickles, vegetable
pickles and fruit pickles.
There are lots more in the
back, he added, referencing the jars
sitting on shelves in front of the open
kitchen. We try to keep some where
people can see them.
CORN BI SQUE WI TH ROASTED PEPPERS
SEARED COHO SALMON FI LLET
What anyone can see when walking
into EVOO is a live example that local
restaurants are a thriving business, one
that continues to receive attention from
customers and other restaurants alike.
The Kendall Square scene is not
something so out of the ordinary, with
similar restaurants in places like Davis
Square and Harvard Square.
Were part of the cycle,
Kurland said. We want to support the
local farms and so do [our customers]
by eating here.
WARM TRUFFLE CAKE
86
BY SAMANTHA WOOD
THE OLD ADAGE OF LESS IS MORE
is something that has always baffled me. How can less be
more? Doesnt that defy the very laws of physics (or
something like that?)
Yet, recently I have come across a real life application of
this adage. When it comes to preparing food, less really
does equal more. Think of all the times you have slaved
in the kitchen for hours and then had only one dish to
show for it, a dish that is gone within an hour of making
it (or a week, if you make leftovers). Not only is this
tiring, it is also time and money-consuming.
Streamlining the kitchen routine is exactly what I
envisioned when developing these five simple recipes with
five ingredients or less each. Not only are they quick to
make, they are also healthy. This whole less is more idea
can be applied to the amount of ingredients on a food
label. Generally speaking, the longer the ingredient list,
the less likely it is that you want to be adding all those
ingredients to your body.
All of the ingredients in the following recipes can be
found at the grocery store and wont burn a hole in your
pocket. I think Im starting to like this whole less is
more adage.
SAVOR
FIVE RECIPES FOR A SIMPLE LIFE
88
1 1/2 cups dried dates
1 cup walnuts
1/2 cup raisins
1/4 cup dried coconut
Process all ingredients in a food
processor until they form a paste
that evenly incorporates all
ingredients. Form tablespoon-sized
balls from the paste. Refrigerate for
30 minutes before serving. Store
in refrigerator.
DATE TRUFFLES
1 bunch of kale rinsed and
dried
2 tablespoons olive oil
1/4 teaspoon sea salt
Preheat oven to 325 degrees F. Mix
kale with olive oil and salt in a large
bowl. Spread onto a cookie sheet
and bake for 15 minutes, or
until crispy. It is important they
are dried all the way to
maximize crunchiness.
KALE CHIPS
You will never feel tempted to buy a
bag of potato chips after youve tasted
these. They are subtly salty and are the
perfect crunch to accompany any meal
or serve as an afternoon snack.
These are great when you are running
out the door and need a quick snack.
Or you can pop one in your mouth for
a sweet after-dinner treat.
SAVOR
SPINACH AND STRAWBERRY
SALAD
TRAIL MIX QUINOA
CHIA PUDDING
1 cup quinoa
2 cups water
1/4 cup almonds
1/4 cup dried cranberries
1/8 teaspoon cinnamon
Bring water to a boil in a medium
saucepan. Add quinoa and simmer
on medium-low heat for about 15
minutes, or until all water has
drained. Fluff the quinoa with a
fork. Add almonds, cranberries and
cinnamon. Serve warm or cold.
Chia pets are making a comeback and
this time, they are making pudding.
The surprising consistency created by
chia seeds is perfect for a healthier
pudding substitute. Top with fresh
fruits and nuts for a filling breakfast.
Spinach and strawberries pair together
the best of the vegetable and fruit
groups and dont need much flavoring
to create a delicious salad.
4 cups spinach
2 cups chopped strawberries
1/4 cup raw pumpkin seeds
1/4 cup olive oil
1/8 cup raspberry vinegar
Toss spinach, strawberries and
pumpkin seeds in a bowl. In a
separate bowl, mix together oil and
vinegar. Drizzle over the salad
and serve.
Quinoa is protein-rich grain that is
flavorful enough not to require
additional spices. Add some crunch
with your favorite trail mix ingredients
for an energy-rich lunch.
3 tablespoons chia seeds
1 cup nondairy milk
Place both ingredients in a blender
and blend for about a minute.
Refrigerate mixture overnight so
that it thickens to a pudding
consistency. Store in the refrigerator.
90 90
STYLE
GQ Magazine may have crowned us the least stylish city nearly annually lately,
but we know better; Boston's got style. It just might take a little bit of
unearthing to prove. We've done the sleuthing, and we found style-minded
Bostonians and fashionable products from Boston brick-and-mortars for you.
From our pages, to the fashion hubs of New York City and Paris -
watch the throne.
STYLE
take it to the streets
with bostons finest retailers
BY ASHLEY ROSSI & GRACE ODONNELL
STYLE
take it to the streets
LIZA HURLEY & HILLARY RICHARDS
FRED PERRY - KEY HOLDER AND SHOP MANAGER
Liza (left) wears a Fred Perry sweater, thrifted shirt, American Apparel skirt, gifted tights, shoes from eBay, and perscription glasses.
Hillary (right) wears a Fred Perry sweater, Vans shoes, Madewell jeans and Fabulous Fannies glasses.
94
CLARENCE MORTON
GANT - ASSISTANT STORE MANAGER
Clarence wears all Fred Perry
STYLE
CIBELLE LEVI
SCOOP NYC - SALES ASSOCIATE
Ciebelle wears Tom Ford sunglasses, Ero sweater, Scoop
vest, Rag & Bone jeans, LA Boutique boots and a
Margella bag.
96
JENNA ANTONANGELI & NICK WEBSTER
STEVEN ALAN - KEY HOLDER & MANAGER
Jenna wears Steven Alan basic denim, Steven Alan optical, Steven Alan sweater, J. Crew jacket and Target boots.
Nick wears Fred Perry jacket, the rest is Steven Alan and Steven Alan optical.
STYLE
JENNA ANTONANGELI & NICK WEBSTER
STEVEN ALAN - KEY HOLDER & MANAGER
Jenna wears Steven Alan basic denim, Steven Alan optical, Steven Alan sweater, J. Crew jacket and Target boots.
Nick wears Fred Perry jacket, the rest is Steven Alan and Steven Alan optical.
DILLON SORENSEN
INTERMIX - STYLIST
Dillon wears Acne scarf and jeans, Oliver People sunglasses, Margella jacket
and Kitsoune hat.
SAMIRA VARGAS & NATALIYA YERMOLENKO
RAG & BONE - SALES ASSOCIATES
Samira wears all Rag & Bone with boots from Lucky.
Nataliya wears all Rag & Bone with necklace from All Saints.
STYLE
SAMIRA VARGAS & NATALIYA YERMOLENKO
RAG & BONE - SALES ASSOCIATES
Samira wears all Rag & Bone with boots from Lucky.
Nataliya wears all Rag & Bone with necklace from All Saints.
100
SHOPPING BOSTON
LOCAL
(and national)
1.
4.
2.
3.
5.
6.
Here is a roundup of Mints
featured and favorite Boston
locations for both mens and
womens fashion.
1. Rag & Bone
111 Newbury St., Boston
@rag_bone
2. Fred Perry
@fredperryboston
3. Gant
@gant1949
4. Intermix
@intermix
5. Steven Alan
@steven_alan
6. Scoop NYC
@scoopnyc
STYLE
m
ints favorite
b
o
s
t
o
n
b
lo
g
g
e
r
s
CITY TONIC
www.citytonic.com
We love Jessye Aibels take on Boston and her classical
trendy style. She typically pulls from local boutiques and
spotlights Bostons best shopping, venues and hotspots.
BOSTON FASHIONISTA
www.thebostonfashionista.com
Kristen is a scientific researcher who posts daily fashion
outfit inspiration and spotlights local New England
entreprenuers - i.e. everything we love.
BOSTON STREET STYLE
www.bostonstreetstyle.com
Krista and Dave might just be our fav creative couple in the
city. They are the Bill Cunninghams of Boston. P.S. They
just started a wedding section too!
ELEMENTS OF STYLE
www.elementsofstyleblog.com
Erin Gates started out as an interior design blog but has
now expanded to all elements of lifestyle. She curates a
lifestyle for both locals and the averge Joe reader but were
lucky to have her in Boston.
PAGE 22
www.pagetwenty-two.blogspot.com
Shannons lifestyle blog gives us food, DIYs and
decorating ideas as well as her weekend shenanigans,
which we frequently copy.
102
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ONE PLUS ONE EQUALS FABULOUS
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SOPHISTICATION
MODERN
SUNDAY
MORNING
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LIBRARY
LARA TUFTED DI NI NG BENCH,
ABC HOME
CHARLES CI NNAMON STOOL, ZI NC DOOR
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JONATHAN ADLER BRI DGET RUG I N
BLACK/WHI TE
HERI TAGE CHAI R BY CARL HANSEN,
SKANDI UM
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BLANKET, DWELLSTUDI O
OPPOSI TE PAGE: 1.TELESTAR FLOOR LAMP FROM WAYFAI R 2. KI CHLER LAMP WI TH BRUSHED NI CKEL 3. ARMSTRONG FLOOR, DELI GHTFULL 4. GRASSHOPPER RED FLOOR
LAMP, ABC HOME 5. KOVACS ARC LAMP, CAPI TOL LI GHTI NG 6. AMY FLOOR LAMP, DELI GHTFULL 7. LEAN FLOOR LAMP BY ORSJO BELYSNI NG, SKANDI UM
BY ASHLEY ROSSI
STYLE
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COFFEE MUGS
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7 MUST-HAVE
FLOOR LAMPS
OPPOSI TE PAGE: 1.TELESTAR FLOOR LAMP FROM WAYFAI R 2. KI CHLER LAMP WI TH BRUSHED NI CKEL 3. ARMSTRONG FLOOR, DELI GHTFULL 4. GRASSHOPPER RED FLOOR
LAMP, ABC HOME 5. KOVACS ARC LAMP, CAPI TOL LI GHTI NG 6. AMY FLOOR LAMP, DELI GHTFULL 7. LEAN FLOOR LAMP BY ORSJO BELYSNI NG, SKANDI UM
Camera lens mugs by Photojojo can
also serve as sundae dishes, desk
supply stoarge and thermoses, among
many other figures of your
imagination. The best part is they will
be sure to freak your coworkers out.
This Kmart twist on the oh so trendy
mason jar now lets you drink your
favorite hot or cold beverage with a
handle and traveling lid. Now you can
carry your faux hipsterness on the go.
This is a quick and easy update to any
office, bedroom or living area. Take
three hardware hooks and place
accordingly, allowing twine to swoop
from one to the other. String twine
on hooks and pin pictures with
clothes pins!
BY ASHLEY ROSSI
1.
104
RAG & BONE DUST BOWL COAT, $795
BY ASHLEY ROSSI
TOP SHOP LEATHER T-SHIRT DRESS, $240
A MINIMALISTS PERSPECTIVE
A M I N I M A L I S T S P E R S P E C T I V E
TOP SHOP GEO-PRINT SKIRT, $56
HELMUT LANG COLOR BLOCK SWEATER, $415
STYLE
TOP SHOP LEATHER T-SHIRT DRESS, $240
A MINIMALISTS PERSPECTIVE
A M I N I M A L I S T S P E R S P E C T I V E
VANESSA BRUNO WOOL-BLEND COAT, $714
We love nothing more than clean
and simple, especially when it
comes to fashion. Here are five
looks for a variety of occasions -
work, play, cold, warm and just
when you want to push the
limits. The best part of the
minimalist look is you can
recreate any of them on a budget.
Take it from us - less is always
more.
TOP SHOP LACE UP BOOTS, $80
MULBERRY SATIN SKORT, $80
VICTORIA BECKHAM TWO TONE CLUTCH, $595
BY ASHLEY ROSSI
106
STYLE
the art of shaving
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PLI SSON SHAVI NG BRUSH
JACK BLACK AFTER SHAVE
PENHALI GONS BLENHEI M BOUQUET
SHAVE CREAM
OPPOSITE PAGE FROM TOP: URBAN EARS HEADPHONES, JACK SPADE WATCH, JACK SPADE
TIE, OLIVER PEOPLE GLASSES,
BARBOUR CLASSIC JACKET, SHOE CLEANING KIT BY HAY.DK, JACK SPADE ELBOW BATCH
COAT, TOM FORD NOIR COLONGE, JACK SPADE BREIF CASE, CONVERSE ALL STARS HIGH TOP
SKETCH
108
hot right now
SHADES OF RED
NARS JUNGLE RED NAIL POLISH
SEPHORA
FACE SOAP 3-IN-1 CLARITY
SOAP & GLORY
AFRICAN RED TEA SERUM
OLE HENRIKSEN
BY ASHLEY ROSSI
STYLE
NATURAL PROGRESSION
THE BEST ORGANIC PRODUCTS ON THE MARKET
STEPS:
SIMPLE SMOKEY EYE
1. LINE OUTER UPPER
LASHES
2. SMEAR GRAY SHADOW
ABOVE LASHLINE
3. WITH A BRUSH, APPLY
DARKER SHADOW IN
CREASE
4. ADD LIGHTER SHADOW
BELOW
5. SMUDGE WITH FINGER
6. VOILA!
FROM ABOVE LEFT: JOSI E MARAN LAVENDER MI ST, $48; TARTE AI RBUKI BAMBOO BRUSH, $26; KORRES MI LK PROTEI N CLEANSI NG WI PES, $12; OLE
HENRI KSEN CC CREME, $36; KOH GEN DO UV FACE POWDER, $42; LOCCI TANE LI P BALM, $12; ORI GI NS BALANCI NG TONI C $21; BOSCA DE-PUFFI NG
EYE BALM, $26; PETER THOMAS ROTH BLEMI SH BUFFI NG BEADS, $36
BY ASHLEY ROSSI
6
110
LUKE AARON OUTSI DE HI S STUDI O I N THE NORTH END
WITH A LOCAL DESIGNER
Originally from Boise, Idaho, Boston
designer Luke Aaron has made his
name prominent in the fashion
world with his fantastical designs
and fairytale themes. He came to the
East Coast at the age of 17 to attend
Tufts University. While there, he
worked in the theatrical costume
shop and spent his summers working
in wardrobe departments of films
and designing costumes for small
theater companies.
From there, Aaron attended
the Yale School of Drama, which
positioned him to move to New York
City to assist Broadway casting
designers. He then decided to move
away from the world of theater into
the world of fashion, starting his
own projects with the aim to inspire
women with a balance of fantasy
and wearability, as explained on
Aarons official website.
In 2011, Aaron moved to
Boston and developed his own
brand, alongside his sister, Heidi
Brown, the companys managing
editor. Aaron and company took a
pre-industrial building in the North
End and converted it into a
showroom for U.S.-produced gowns,
dresses and separates.
Mint Magazine had the chance
to ask Aaron some questions about
his life in Boston and how he would
handle being trapped on a
deserted island.
BY SAMANTHA WOOD
Q&A
STYLE
LUKE AARON
WITH A LOCAL DESIGNER
What influenced your decision to move to Boston?
I originally moved to Boston for college at Tufts.
From what part of Boston do you draw inspiration?
I am inspired byBostons mythological connections to early
America; from the stately elegance of Beacon Hill to the
Seaports weathered utilitarianism.
If you had to choose one article of clothing to take
with you to a deserted island, what would it be
and why?
A nice big toga would be the most useful; you could wrap
yourself up in it at night and make a tent to shield yourself
from the sun during the day.
What three songs do you listen to the most on
your iPod?
It always changes, but right now its Crash by Stateless,
Unfinished Sympathy by Massive Attack and Dont Swallow
the Cap by The National.
What snack do you pack when youre on the go?
Protein Bar.
112
fi ni shi ng
With the holiday season descending
upon us, sometimes the surest way to
look (and feel) your best for all the
merrymaking is to simply decide to
let go and let someone else do it
for you.
Cue: blow dry bars, a
nationwide trend thats been popping
up all over Boston. Blow dry bars are
single-service shops that wash and
then style your hair. No cuts, no
color. Just a blow dry.
Whether youre looking for
pageant-hair volume, a classic
blowout with body and a bit of bend
at the end, or someoneanyoneto
help you successfully straighten out
your curls, dry bar stylists are
equipped to do just (and only) that.
The newest addition to Boston
dry bars but one of the first big
names nationwide is the Drybar,
which just moved into the Back Bay
neighborhood this October. Make
your appointment online or by
calling, and the rest is a breeze (pun
intended)patrons have their hair
shampood in-house, then theyre
invited to take in an old Hollywood
flick that plays on screens
interspersed throughout the location
and sip on their complimentary
beverage of choicefrom tea to a
mimosaas their very own stylist
gets to work on their blow dry. ,
Drybar sends changed women
(if only for the night) out the door
from as early as 7AM to as late
as 10PM.
A good blowout makes you
feel insantly pulled together. It lasts
for two to three days and basically
eliminates your daily maintenance
factor, says Drybar founder
Ali Webb.
Though the new kid on the
block, Drybar is just as popular in
our fair city as it has been nationally.
Their days (Monday through
Sunday) book up solid and in
advance, just like the other dry bars
in the area.
Moral of the story? Call ahead
to book an appointment if you really
mean it, as the walk-in success rate
is low and spotty. We promise its
worth it.
r
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a
f
t
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m
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:
BY GRACE ODONNELL
touch
ITS OUT OF MY HANDS.
ITS OUT OF MY HANDS.
the
DRYBAR, BACK BAY ($40)
135 Newbury St.
(btwn Clarendon St & Dartmouth St)
Boston, MA 02116
(617) 449-7287
DRYBAR, CHESTNUT HILL ($40)
210 Boylston St., Ste B111
Chestnut Hill, MA 02467
(617) 449-7287
HAIRO, BACK BAY ($35)
135 Newbury St.
(btwn Clarendon St & Dartmouth St)
Boston, MA 02116
(617) 266-1199
GUST-O ($35-$40)
221 Newbury St.
(btwn Fairfield St & Exeter St)
Boston, MA 02116
(617) 927-5451
BE STYLED ($35 - $50)
49 Boylston St., Ste 4920
Chestnut Hill, MA 02467
(617) 734-4000
BLO, SOUTH END ($35)
437 Columbus Ave.
(btwn Pembroke St & Holyoke St)
Boston, MA 02116
(617) 262-0105
fi ni shi ng
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index
SEARCH
Indoor Workouts - courtesy of The Ring, Recycle Studio,
Fly Wheel Sports and the Bar Method
Just Do It...For the Fun of It - via Google Images
Travel Berlin - skyline via Google Images
Simplify Travel One Step at a Time - via Google Images
Where the Bicycle is King - via Google Images
SCOOP
Going Agaisnt the Grain - Google Images
The Beat of Harvard Square - courtesy of the Sinclair
Bostons Books - via Shutterstock
Rooted in Community - courtesy of Many Hands
Organic Farm
Editors Picks - via Google Images
SAVOR
Its Easy Being Green - courtesy of Mother Juice and via
Google Images
Super Superfoods - via Flickr, Shutterstock
STYLE
Shopping Local - courtesy of Scoop, Fred Perry, Intermix,
Gant, Steven Alan, Rag & Bone
Boston Blogers - courtesy of City Tonic, Boston Fashionista,
Boston Street Style, Elements of Style, Page 22
Home Economics - via Google Images
Light Show - via Google Images
A Minimalists Perspective - via Net-a-porter and Top Shop
The Art of Shaving - Google Images
Top 10 Necessities - Google Images
Natural Progression - courtesy of Sephora
Product Spotlight - via Google Images
Hot Right Now - courtesy of Sephora
How to: 6 Steps - via Google Images
Q&A with a Local Designer - courtesy of Ken Richardson
and Flickr
MI N T

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SIMPLE URBAN LIVING WINTER 2014

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