Kimberly Gordon, PJCC Cultural Arts Director, introduces Lisa Pollack, Marketing Coordinator, California Olive Oil Council and Sandy Sonnenfelt who is a trained olive oil taster and is a member of California Olive Oil Council and UC Davis taste panels. For many years she was a judge at the LA International Olive Oil Competition and she also judges in many of the local olive oil competitions. She is a frequent presenter at olive oil educational seminars. Since settling in the Bay Area in the mid-eighties, Sandy has been involved in the creation and retailing of prepared foods. As the Prepared Foods Coordinator for The Pasta Shop, she and executive chef, Scott Miller, head up the innovative prepared foods program for which the company in nationally known. Sandy is also the director of The Pasta Shop’s fresh pasta program.
According to Sandy, California is riding the wave of a burgeoning olive oil market and is the maverick of the olive oil industry, similar to what happened with California Wines in the 1970’s. California is winning prizes all around the world in international competitions. According to
This podcast may shatter some of your previous perceptions about olive oil, from what makes a good oil to how long you can store it, to the process it goes through to get certified. And, according to reports, you want to make sure your olive oil is certified!
Here are some helpful tips when tasting olive oils to determine what you prefer.
Follow the 4 S’s:
Swirl – this releases the oil’s aroma molecules. Keep the oil covered until ready to sniff.
Sniff – uncover the oil and quickly inhale from the rim of the glass. Take note of the intensity and the description of the aroma.
Slurp – take a small sip of the oil while also “sipping” some air. This slurping action emulsifies the oil and helps to spread it throughout your mouth. Take note of the retro-nasal aroma as well as the intensity of bitterness.
Swallow – an oil’s pungency is judged by a sensation in your throat so you must swallow at least a small amount to thoroughly evaluate it. If the oil makes your throat scratchy or makes you want to cough, it is a pungent oil.
Oils being tasted in this podcast were:
Corto Olive Oil – San Joaquin Valley, CA
Arbequina/Arbosana/Koroneiki varieties www.corto-olive.com
by Kim Knapp, PJCC Personal Trainer specializing in Strength Training and Osteoporosis Prevention
Did you know…
• Women can lose 3-6% of bone mass annually for the first 5 years following menopause.
• 50% of women over age 50 will have an osteoporotic fracture
• Within a year, 25-30% of hip fracture patients die or end up in a nursing home. This is preventable! Continue reading →
Want to discover some entirely new career?
Looking for meaningful volunteer work?
Hope to retire and travel or work on hobbies?
Want to continue in your current career, but find more time for other facets of your life?
Learn a unique 3-step process that involves balancing the head, heart and spirituality to build the lifestyle you desire. Continue reading →
Utilizing a BOSU helps to engage a number of muscles that might get overlooked in a normal workout. Standing on the BOSU requires balance which works your core. Add in the squats to work your upper legs while giving your core a good workout.
This fitness tip is presented by PJCC Personal Trainer Cynthia Newman.
Like the 10 commandments, the passover seder menu can seem like it’s written in stone. Passed down through generations and laden with family tradition, it feels almost sacrilegious to deviate from what our grandparents served their guests. But it’s that very menu, with all the starch, fats and sugar coated desserts (most often eaten for two nights in a row) which can make you feel as if you actually at the stone tablets of the commandments for dinner.
Don’t let the tradition of the seder weigh on you. This year start your own traditions with a lighter and healthier version of two seder classics–Matzo Ball Soup and Flourless Chocolate Almond Cake.
Ok, now it’s on the cover of Time Magazine. Mindfulness meditation, that is. Mindfulness is everywhere! Newspapers and magazines carry stories on the benefits of mindfulness; medical journals report on the latest research about mindfulness; businesses have mindfulness programs to help combat stress and to increase creativity and productivity; schools have begun to introduce mindfulness meditation to students and mindfulness is even taught is preschools; there are classes in mindful parenting; even commercials refer to mindfulness.
What’s this all about? Why has mindfulness suddenly become a cultural icon?
October 2013 was intense around here. Well, at least for me; and certainly for our Artist-in-Residence, Jay Wolf Schlossberg-Cohen.
The Center was filled with excitement, anticipation and inspiration for me and the hundreds of you who participated in one of our 28 mural painting sessions.
Our community, under Jay’s guidance, took 1,560 square feet and 8 planter tops of blankness and transformed them into a work of art. A work of art that communicates social justice themes such as Environmental Stewardship, Human Rights & Dignity, Economic Justice, and Food Justice.
Do you remember eating lunch outside by the J café and seeing the steady progression over 15 packed days? Or perhaps coming back after an absence to notice the work fully realized? I remember October, but this documentary by Chip Curry brought back vivid details by capturing the communal spirit and offering candid testimonials. I’m delighted to share it with you.
Asparagus has always been a delicacy to me. When I was young, my older sister found a large patch of asparagus growing wild in a wooded area behind the neighborhood grade school. Each spring she would forage her way through the pointy stalks, bringing home with her handfuls of this wonderful vegetable for us all to enjoy. For me, asparagus was a taste sensation that came only once a year and I savored each bite because I knew I what I was eating was special.