High blood pressure has a tastier solution than even before thanks to Music Producer Ira Antelis — 120/Life to Help Us All Be Healthier
Have high blood pressure? Over 100 million people do. Music Producer Ira Antelis wanted to do something about it, so he created 120/Life to help himself and others become healthier.
“Your blood pressure’s sky high,” founder Ira Antelis ’s doctor told him. “Get it down in 3 weeks, or it’s surgery.” So Ira went started changing his lifestyle. But also, investigating health.
It turns out, there’s answers out there. And he wanted to know more.
Today I sat down with 120/Life’s Ira Antelis for a conversation about music, creativity, getting healthy and Ira’s inspiring message about following your passion and inspirations.
The conversation has been edited for length and clarity. The full conversation can be found on our YouTube channel.
So as we just jump right in, Ira, can you give us a little background on you? What did do for a living before 120 life?
Sure. Most of my life has been writing and producing music. A lot of television commercials. The famous one is a Michael Jordan like Mike if I could be like Mike, which was just in the close the closing credits of the “Air” movie, and 30 years later.
Songs from McDonald’s for Disney, artists like Christina Aguilera, Regina Bell, Patti LaBelle, have recorded or sung my music.
The concept of how I got from there to a blood pressure drink is always like mind boggling to many, and including me, because it’s a path I never would have thought would have arisen to be honest, and it came out of a health issue, and it’s funny because you relate to blood pressure and music. There is a relationship because in music, you put things together. So let’s say I create a piece of music on the piano and say, okay, great. So now I’m going to get a, I wrote the music, I’m going to get… The bass player, I’m going to get the drums, I’m going to get the violins, and then I’m going to put it all together. And I’ve been doing that for many years, it’s like putting ingredients together. And a health issue my blood pressure had risen really high, dangerously high. And then we’re like you have to get this fixed.
If not, we’re going to have to do surgery. Because over time, the first thing anybody I think would do is say what if you have high blood pressure. What do you do? What do you eat? What do you drink? And when it came to the drinks, I kept reading about these things that they all have studies.
I was like, wait a minute. Pomegranate juice, I’m reading the studies. You drink it for six weeks. And one day it just struck me. If I take all of these ingredients, I think it’s like mixing a piece of music and putting them all together. I just knew in my mind they would work because I think the music related to the blood pressure and that’s how it all began.
You literally almost produced a beverage in the same way you produce music.
You brought in several elements together, let’s say drums, a guitar, a vocalist, all the elements of a band. You thought of it like that, but you found these superfood ingredients and said, gosh, these ingredients could all work together.
Yes, that’s 100% correct. Now what I was doing is that I think like I’m going to produce this drink like I’m producing music. No, but I’ve had a recording studio for 30 years of my life and I’m making music every day of my life.
It’s just secondhand nature to do things in combinations for me. So when I thought about it later on, I’m like, Oh yeah, that’s why it works. I saw the ingredients, they look the same. I knew I can mix them together. Just from my process of music. I think that’s what happened.
If you’re doing the music every day, do you think you use creativity to solve a health concern?
Yeah, I think on some level that’s what happened. I was looking at things and I saw it, but in a way maybe nobody else saw it. And I think when you’re a creative person, then that tends to be the, where you go first on some level. I’m always thinking of things from a creative standpoint.
Is there a life lesson at all in here for people, using creativity and trial and error and the confidence to try new things.
Yeah, it’s funny because I did this music project with music from the Holocaust. And we, I wrote the Carnegie Hall and we sold it out, beyond the most successful thing in my life. And I was sent to somebody, if I had to write a book about my life, I would title the book, “Everybody Says No”. And I think that’s the way, the mission of my life don’t ever let anybody stop your ideas. Ever.
If you are passionate about anything, go figure out a way to do it. And I think it’s a life lesson about creativity. What it is, go do it.
So from a step by step process, you have a doctor’s meeting, you’re told you have a health concern, can you just walk us through what those next steps were?
So the first thing somebody tells you, you have extremely high blood pressure. It has to come down. And most of the people I’ve ever met would say we know what high blood pressure can do.
But my question was not that. My question is what is causing the high blood pressure? What is it? My dad was a pharmacist; he knew about strokes and heart attacks. I was trying to figure out what it is and how do you stop it?
And the truth is even though the doctor is a friend of mine that they will basically go figure it out.
First thing I learned is to cut your salt. That was stop number one. Most studies show if you cut your salt, it will lower your blood. I’m just doing everything I can do, even taking medication. I’m going on a salt free diet for three weeks. So you have fruit, vegetables, but not just salt. Every cookie that has sodium, I’m not eating.
That was like step number one.
Then I’m Googling what are the best foods to eat? What are the best things to drink? And that began the process. Reading about these did lower my blood pressure to the point where they didn’t have to operate.
But you get stuck or passionate about some things. So every day I’m on the computer, looking up drinks for high blood pressure. Many of the same things come up, beet juice or beet powder, lowers your blood pressure. Hibiscus tea lowers your blood pressure. Pomegranate juice
I’m reading the studies. Then one day It just dawned on me. Wait a minute if all of these lower your blood pressure a little bit. Together, maybe it will lower it a lot.
I figured, somebody had done it. Not only was that not there. Even to this day, there was nothing there. Zero.
There’s 110 million people that have high blood pressure. And there’s nothing, there is not a drink out there with these ingredients.
Yeah. But that began the journey.
So on this journey you had different levels of support. You have a nutritionist in your life, Susan Schachter, talk about her involvement
So as I’m making this drink, [I’m thinking] what’s the best way for people to try it? So I kept thinking, okay, I’m going to make these jugs that contain 112 ounces. And I would give it to people that I knew had high blood pressure and say try it for two weeks. I’m doing that because one of the people I gave it to is my cousin who at the time was the sole distributor for Keurig the coffee machines and the K cups. I’m thinking okay I need to get him to distribute this drink.
So I gave it to him and said look if your blood pressure lowers from this drink, you got to promise me you’ll distribute it. He said, ‘Okay’, because he’s very skeptical and he thought there’s no way.
And sure enough, his blood pressure lowered 30 or 40 points. He said, ‘Okay, I’ll distribute it. But, what do you know about this stuff?’
My childhood friend Susan Schachter has a Master’s in nutrition. I sent her the drink. She made some tweaks and that’s how I got her involved.
Can we go through all six natural ingredients?
Let me start with beets; the superfood for athletes so I knew I was going to have beets in my drink.
Hibiscus tea has been around for years and have said a multitude of studies. even in the Middle East about lowering your blood pressure. I think some of the qualities are in medical terms that can act like an ACE inhibitor.
The third ingredient is pomegranate juice. It can act as a beta blocker. It has a lot of antioxidants. So I think those three were the really big things in the drink.
Susan added magnesium and potassium. It relaxes your blood vessels.
Through the studies, I was reading about cranberry juice and tart cherry juice, which has been used for recovery for athletes for soreness of muscles.
I enjoyed the taste. I’m always worried health products will “taste like science” Your drink doesn’t. What does it taste like to you and how do you recommend drinking it?
The most important thing is it can probably really help you. Some people really like how it tastes.
I say mix it with cranberry juice or put it in your smoothie, especially now we have a powder. So there are different options. I think the point is that high blood pressure is not something to mess around with. Too many bad things could happen.
Is there anything that you want to talk about?
We’re in a society where people age out, we become disposable after a certain age in so many industries, so I’m inspired by my own story, 60 years old rather than retiring or doing something I had the wherewithal to say, I’m going to do this, it’s never too late in life if you want to do things.
And I think that’s a message for a lot of people. Most people do not start a business at 60. But my thought is like, you have this passion, you have this dream, go for it. I’m very thrilled to just be a part of it. I let my CEO run it.
The second thing is that I, we always say to people, Susan always says, know your numbers. Be responsible with your health. Drink 120 life. Pomegranate juice. Beet juice, Hibiscus tea, Cut your salt. That’s my message.
Please tell us how can we help you. Please tell us how to find your website and where to browse your products
Ira: If you want to try 120 life, www.120life.com
If you want to try it for two weeks, purchase it. But if you’re unhappy for any reason, money back guaranteed.
So thank you so much for your time. Thank you for discovering this health idea.
Thank you. You have a great day.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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NYC: Introducing New Passover- approved Wines for 2024: Lovatelli, Cantina Giuliano
Introducing New Passover Wines approved for 2024: Lovatelli, Cantina Giulian
The Festival of Passover starts April 22 – 30, an eight day holiday celebrating the Israelites’ Exodus from Egyptian slavery.
The most important event in Jewish history is marked by eating a festive meal with matzah, telling the Passover story (Seder) and drinking four cups of wine. And, when you have four cups to get through in one Seder dinner, wine quality is paramount.
Passover wines perfect for 2024
Royal Wine Corp. is the largest manufacturer, importer and exporter of Kosher wines and spirits, with a portfolio that spans hundreds of brands and thousands of bottles of world-class wines.
For Passover 2024, they are introducing top quality wines from some of the finest wine producing regions including California, France, Italy, Spain and Israel, among others.
Lovatelli
While forty percent of annual kosher wine sales occur for the Passover holiday, sales of kosher wine and spirits have been growing significantly throughout the rest of the year.
The not-so-secret to perfect passover wines
According to Jay Buchsbaum, VP of Wine Education at Royal Wine Corp.,
“There’s nothing cookie-cutter about these Passover wines – they are top notch, award winning and distinctive.”
Jay Buchsbaum
VP of Wine Education at Royal Wine Corp
“And, while red wine is traditional for the Passover Seder, it can be a nice Burgundy or a Pinot Noir, or a Cabernet – just as long as it is kosher for Passover. There are dozens to choose from. And, just to be clear, our portfolio consists of acclaimed wines that just happen to be kosher, recognized for our quality and value.”
These Passover-approved bottles will complement any Seder fare. “L’Chaim”
- Rocca delle Macie Chianti Classico, world famous winery producing kosher wine for the first time. This renowned and well regarded brand is producing kosher wine for the first time exclusively for Royal Wine Corp. (with more to come); SRP $25
- Lovatelli, a new line of fine and affordable Italian wines, including a Salento Primitivo, SRP $17 and a Barbera d’Asti, SRP $25; Coming soon: Nebbiolo, a Super Tuscan, as well as two new vermouths.
- Cantina Giuliano, fully kosher boutique winery started in 2014 in Tuscany, Italy. The winery was started by a young couple, who inherited wineries from their grandparents. It’s now fully kosher with new bottles and labeling.
- Many new kosher wines are being imported from South Africa by ESSA and J Folk wineries (among them are : Chenin Blanc, Pinotage, Cabernet Sauvignon and more).
- Bartenura – Flavored Moscatos in cans such as Peach, Lychee, and new Blueberry.
- Château Dauzac Grand Cru Classé and Aurore de Dauzac Margaux ’21
- Chateau Roubine Cru Classé Lion & Dragon Red
- Des Moisans Deau Cognac Privilege
- Herzog Lineage Momentus Rose
- J de Villebois Sancerre Pinot Noir
- Kamisa Winery – Galilee, Israel
- Malbec du Clos Triguedina – Cahors
- Shamay Winery Upper Galilee, Israel
- New Carmel Black Cabernet Sauvignon, Galilée, Israel (SRP $30)
- Brio de Château Cantenac Brown, Margaux
Is Kosher for Passover Wine Hard to Find?
Actually, it’s rather easy! Most kosher wine is also kosher for Passover, making it easier to sell this wine (and for consumers to stock up on bottles) year-round. Any kosher-for-Passover wine will have a “P” symbol or “Kosher for Passover” next to the kosher certification on the label.
But that’s not the case with some spirits. For example, you’ll be unlikely to find kosher-for-Passover whiskey, as whiskey is made with grain.
Fine kosher wines are made the same way that fine non-kosher wines are made,” adds Buchsbaum. “There is no kosher winemaking ‘technique.’ What’s required for the wine to be considered kosher, is that the wine be handled only by Sabbath-observant Jews. And there are plenty of fine winemakers and cellar workers who are Sabbath observant. Great grapes and skilled winemakers yield great wines—kosher or not.
Consumers looking for wines from renowned regions throughout the world can satisfy their thirst with more options than ever before. It seems the problem is not the availability of great wine but the overwhelming number of great wines to choose from. Royal Wine offers a delicious selection of kosher for Passover wines from around the world,” says Buchsbaum. “Some of the top producers are creating award-winning varietals at every price point, and with Passover just around the corner, we want to take the guesswork out of buying wine.”
Why Four Cups of Wine
One of the rituals served at Passover is the custom of drinking four cups of wine. The four cups of wine are consumed in a specific order as the story of Exodus is told. Served to the adults throughout the dinner, these four wines represent points from the exodus story. While there are several explanations for the significance of the number four, the connection to “freedom from exile” is often referenced. For observant Jews, the wine served should be kosher. Although a kosher wine uses the same grapes as other wines, the wine making is handled by “sabbath-observant Jews”.
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Bullying, Sex, Addiction , Redemption: ‘Twinkies & Beefcake’, a novel by first time author T.H. Forest
Bullying, Sex, Addiction , Redemption: ‘Twinkies & Beefcake’, a novel by first time author T.H. Forest
Twinkies & Beefcake, a novel by first time author T.H. Forest, is a gripping tale of bullying, sex, addiction, redemption, and the longing for true love at any cost.
Available in Paperback, Hardcover and Kindle.
SYNOPSIS
Told in the first-person narrative, Robby, a sharp-witted and posh London teenager, spends his days with his best friend Dee, sharing secrets and yearning for sex and love, while also dodging the torment of bullies from his elite prep-school. When he meets the man of his dreams, he falls fast.
Maybe too fast.
Hailing from the dregs of Manchester, and twelve years Robby’s senior, Vas is gorgeous and irresistible, and swears he’s equally smitten with Robby.
But during their wild sexual exploration of each other, the cameras come out, as do the drugs, and the booze.
Soon, Robby is in over his head: addicted, porn-famous, and still yearning for love.
Amid family tensions, trips to rehab, and finishing university, Robby’s past finally catches up to him when a bully from secondary re-enters his life and everything is exposed. Robby is forced to contend fully with the trauma of his adolescence so that he can find, and be with, his soulmate.
Striving for happiness, inner-peace, and true love, Robby must decide if his sins can ever be overcome.
EXCERPT
“Where are you prancing off to princess?” Gareth, Marcus’ lead henchman, said in a chiding voice. I looked behind me and saw his large face sneering at me. “I saw you duck behind the building, you’re right to be scared.”
“I’m just off, I don’t want any trouble,” I mumbled, more fearful of Gareth than I was Marcus, who somehow kept his goons in line. I went from wanting to avoid him, to willing him to come back outside and call off his dog. I kept walking and suddenly felt the beanie snatched from my head. “Hey! Give that back,” I cried, smoothing my hair reflexively.
Marcus emerged from the store with a drink in his hand and looked between us. “Hey Gareth,” he smiled and opened his bottle. He took a sip and looked at me. “Where are you off to?” He asked me, his green eyes sweeping over my new outfit, the jeans and an Adidas t-shirt with my Duke + Dexter trainers. I saw him sniff the air. “Are you wearing perfume?”
Shit, why did I put on cologne? “It’s my birthday, I’m going to the mall,” I looked at Gareth. “I just want my beanie back.”
Marcus nodded his head at Gareth and held out his hand. I prayed that Marcus would do the right thing and give it back to me. He was handsome in a straight way, appealing to the masses of girls who followed him around, or he would be if he weren’t such a bully, because when he was being cruel he was not attractive. He put the beanie on his head.
“How’s it look?” He asked Gareth.
“Suits you,” Gareth shrugged. “You of course make it look hetero. This one makes everything look gay,” Gareth nodded at me derisively with his chin.
“Please Marcus,” I pleaded with my eyes, not feeling very hopeful.
“It’s your birthday today?” He asked, ignoring my pleas.
I nodded.
He looked at Gareth. “Why don’t you go inside and get the little princess here some champagne.”
Gareth snickered and went inside.
“Marcus, I’m late, I just want my hat,” I shifted on my feet, uncertain of his mood. “Late for the mall?” Marcus scoffed and shook his head. “I’ve got something for you for your birthday,” he said in a low menacing sounding tone.
“I’m meeting my boyfriend,” I said in a rush, not knowing why I blabbed.
Something passed over Marcus’ features and settled behind his eyes. “You’ve got a boyfriend?” he laughed meanly. “What does your fag-hag think about that?” He stepped closer to me.
He looked angry, not just playfully mean and I turned and fled before he could grab me, running as fast as I could down the stairs and away hurrying through the stiles, my eyes searching for any uniform I could find to hide behind. I shouldn’t have said anything about a boyfriend.
WHAT THE EXPERTS ARE SAYING
“The key psychological dynamic revealed for Robby
is the mistake many make in searching for self-confirmation and acceptance.
Robby suffers from deep seeded issues of insecurity and self-acceptance
caused by his being subjected to consistent bullying by his classmates.
These issues manifest in his near desperate eagerness to please, which ultimately results in his exploitation during his teenage years. The step for procreation is the acceptance and valuing of oneself. Once older and cycled through his past trauma through intensive rehabilitation and therapy, his role of parent, provider and husband brings him balance and self-awareness; the love and acceptance of his spouse, family, and closest friends, in a world which still manifests many reasons for suppression, is how he completes his long journey of self-identity.”
– Dr. Carol Hartman, DNSc, BS, MS.
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Celebrate the Second Annual #WomeninWine Day March 25 with Sonoma County’s Papapietro Perry Winery
Celebrate the Second Annual #WomeninWine Day March 25 with Sonoma County’s Papapietro Perry Winery
The social initiative, founded by Sonoma County winery, tells stories of women shaping the wine industry.
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The second annual National Women in Wine Day, a social initiative founded by a California winery that was co-created, and is co-owned, by two women, will take place on Friday, March 25, 2022.
Following the success of the inaugural event last year, and inspired by International Women’s History Month which takes place annually in March, National Women in Wine Day celebrates women in wine.
Related: Wine Drinkers! Masters of Taste Returns to Pasadena’s Rose Bowl Sunday April 3 offering a day of incredible food, drinks and more from Southern California’s best restaurants.
The mission of #WomeninWineDay, is to support women in wine, while also providing empowerment and resources for those seeking to enter the business.
National Women in Wine Day founders Renae Perry and Yolanda Papapietro are two of the owners of Papapietro Perry Winery in Sonoma County, California.
Each as been involved in the creation, production and operation of the winery for decades and have always aimed to support the careers, opportunities and contributions of women in the wine industry.
“We began telling the stories of women in wine last year,
as part of Women’s History Month.
Our National Women in Wine Day social initiative has grown dramatically as we continually tell the varied stories of women in wine,”
said Renae Perry.
Related: The Nation’s #1 Selling hard seltzer launches White Claw Surf with New Flavors
“Along with other participating wineries, we share a common goal of establishing a scholarship fund that benefits women within, or pursuing, education or career advancement in the wine industry,” Yolanda Papapietro added.
Papapietro Perry Winery is recognizing women in wine at WomenInWineDay.com, and welcoming suggestions of women to be honored and added to that site. Women are featured on social media platforms using hashtags #WomenInWineDay and #NationalWomenInWineDay. Individuals are encouraged to visit the National Women in Wine Day donations and scholarships page to support a worthy organization that empowers women in wine or to apply for eligible scholarships in wine education.
Papapietro Perry Winery is a boutique, family-owned winery located in Sonoma County’s Dry Creek Valley, which specializes in making remarkable, classic Russian River Valley Pinot Noir, as well as a small selection of other varietals such as Zinfandel, Chardonnay and Rosé. Committed to quality for more than twenty years, owners Ben and Yolanda Papapietro and Renae Perry, who began making wine as a hobby in a San Francisco basement along with the late Bruce Perry in 1980, produce small lots of award-winning, critically-acclaimed wines, handmade from harvest to punch down.
For more information, to plan a visit to the winery or to purchase wine visit Papapietro-Perry.com, call (707) 433-0422 or send an email to orders@papapietro-perry.com.
