search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
consciouseating She also plans her menu around


color, universal appeal and variety because it’s healthier than just serving a mound of barbecued chicken wings and a big bowl of potato chips. She likes recipes that can do double duty; her black bean summer salad with cherry tomatoes and corn can function as a colorful side dish or as a salsa for non-GMO blue corn chips. “Recipes that you can do ahead of time make things easier on game day; just pull them from the fridge and go,” says Moose. Daina Falk, of New York City,


FABULOUS FAN FARE


Healthy Tailgating Foods to Cheer For by Judith Fertig E


at, play, party… and repeat. We may call it tailgating, fangating, homegating, a watch party or


simply eating with friends before a big game. According to the American Tailgaters Association, in St. Paul, Minnesota, an estimated 50 million Americans tailgate annually. Whether we’re on the road or at


home, making the menu healthy is a winning strategy for hosts and guests. Here, two experts divulge their win- ning ways. Says Debbie Moose, author of Fan


Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home, Ivy League schools like Prince- ton and Yale claim credit for pregame picnics that 19th-century sports fans


packed into their horse and buggy for local road trips. Moose lives in the tailgate trifecta of the North Carolina Triangle, home to Duke, North Caro- lina and Wake Forest universities. She enjoyed discovering that University of Washington sports fans from the Seattle area like to sail to their chosen picnic spots, while University of Hawaii folks grill fish on hibachis in Honolulu. Moose naturally prefers healthy,


Southern-style fare such as deviled eggs and marinated green bean salad, which can be served hot, cold or at room temperature. “At the game or at home, your guests will be moving around, so go for foods that can be eaten with one hand,” she suggests.


grew up around professional athletes because her father, David Falk, is a well-known sports agent. Excite- ment-generating sports are in her blood and inspired her to write The Hungry Fan’s Game Day Cookbook. She knows that most of the tailgating in her area takes place for football and baseball games and NASCAR races. On HungryFan.com, Falk serves up tips for every fangating/homegating occasion, from the Kentucky Derby to the Super Bowl. “Keep your menu interesting,” says


Falk. “I always like to feature a dish for each team. For instance, if you’re hosting an Alabama versus Washington watch party, you could feature an Ala- bama barbecue dish with white sauce and oysters or other fresh seafood. Both dishes are characteristic of the local foods in the universities’ respec- tive hometowns.” Falk recommends buying more local beer than needed to make sure not to run out. Game day guests can get hot and thirsty, indoors or out. Supply lots of filtered water in non-breakable containers. For easy entertaining, Falk recom- mends biodegradable dishes and cups.


“Whenever there are a lot of people in one room, especially when they’re drinking, a glass will likely be broken,” she says. “Save yourself cleanup and the risk of glass shards by committing to temporary cups and plates that are Earth-friendly and compostable.”


Judith Fertig writes cookbooks and foodie fiction from Overland Park, KS (JudithFertig.com).


natural awakenings September 2017 43


photos by Stephen Blancett


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56