UPBEAT TIMES, INC. • JULY 2020 • Pg 21

Meet Alana Joy Eck- hart: Alana has been cooking in restaurants around the globe for over 15 years. She dis- covered her pas- sion for c ur at ing personal dining ex- periences as a pri- vate chef. She

Watermelon And Plant-Based Feta Salad JOKES & Humor #7 tions.

by Chef Alana Joy Eckhart

She has consulted in this capacity both do- mestically and overseas with cli- ents rang- ing from exclusive eco-re - sorts to non-profit annual fund - raisers.


has cli- ents in the North Bay, where she prepares complete weekly meals or simply a drop-off menus for a special occasions. She says, “I draw from plant-forward dishes, sourcing my ingredients from hyper-seasonal lo- cal farmers markets in addition to my own back- yard culinary garden.” She will cater to any and all food preferences, al- lergies, or food restric-

for a new re stau - rant,


seasonal menu up- date,

or a special

event in need of din- ing direction, one of my greatest passions is menu development.

The Upbeat Times met Alana a fews years ago at the Heirloom Festival at the Sonoma County Fairgrounds. We wel- come her as a new con- tributor! We hope you enjoy her recipe’s!

INGREDIENTS: 1 small watermelon chilled, cubed to desired size

1 english or summer cucumber, deseeded and chopped in half moon shapes 1 packet Violife vegan feta , crumbled 1 tsp. flaky salt to finish (Maldon or Fleur de Sel)


1/2 cup high quality extra virgin olive oil 1/4 cup red wine vinegar

2 tsp. kosher salt 1/2 tsp. organic sugar 1 small red onion, thinly sliced

1 bunch mint, leaves picked and torn 2 juicy limes

DIRECTIONS: Gather large bowl and add thinly sliced red on- ion. Pour over red wine vinegar, salt, sugar and mix

well until evenly

coated. Let sit while you chop watermelon, about 5 minutes. Add half of torn mint and olive oil. Toss in cut watermelon and squeeze both limes into bowl with half the crumbled feta. Once fully coated top with the remainder of feta, mint and sprinkle flake salt! If you are feeling up for it, a crack of black pepper or some chili flake would be a great kick too. Enjoy outside on a sunny afternoon as a salad, appetizer or even main dish!

Learn more at:

One dark night outside a small town a fire started inside the local chemical plant. Before long it ex- ploded into flames and an alarm went out to fire departments from miles around. After fighting the fire for over an hour, the chemical company pres- ident approached the fire chief and said, “All of our secret formulas are in the vault in the center of the plant. They must be saved! I will give $50,000 to the engine crew that brings them out safely!”

As soon as the chief heard this, he ordered the firemen to strengthen their attack on the blaze. After two more hours of attacking the fire, president of the company offered $100,000 to the engine company that could bring out the com- pany’s secret files. From the distance, a long siren was heard and another fire truck came into sight. It was a local volunteer fire department composed entirely of men over 65.

To everyone’s amazement the little fire engine raced through the chemical plant gates and drove straight into the middle of the inferno. In the distance, the other firemen watched as the old-timers hopped off of their rig and began to fight the fire with an effort that they had never seen before. After an hour of intense fighting, the volun- teer company had extin- guished the fire and saved the secret formulas. Over- joyed, the chemical com- continued on page 24

“Music gives color to the air of the moment.” ~ Karl Lagerfeld UPBEAT TIMES, INC. • JULY 2020 • Pg 21

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