Repost | Foodie Friday | How To Eat Like A Vegan: Culinary Tips From American Writer Jarid Manos

Jarid-Headshot-694x1024

February 20, 2015 | Posted in Culinary Cues | By

Jarid-Manos-692x1024

Jarid Manos, CEO Great Plains Restoration Council
Photo Credit: Julia Yarbough Media Group

 

By Julia Yarbough

Last week, we had the chance to hear from American writer and vegan athlete Jarid Manos about his dedication to living a vegan lifestyle. Making a commitment to a healthy and nutritious diet, the author of the emotionally raw and powerful novel Ghetto Plainsman and the creator of this season’s inspiring new blog journey Fear & Loving: Where the Ocean Meets the Streets, Manos says sharing with others his expertise and knowledge about what it means to be a vegan is almost a calling.

Related post: Foodie Friday | No Animal Products In Your Diet: Committing To A Vegan Lifestyle

“The benefits of being a vegan are profound,” explains Manos. “It improves your health, your spirituality, your personal growth. You have greater endurance and a greater ability to care for others. It can help heal or prevent sickness from even starting.”

With so much media attention on the health perks of adopting a vegan lifestyle, where does one even begin to learn what to eat and how to prepare vegan foods? Manos advises, start simple. He says it’s best to begin eating more plant-based foods that you like and drink plenty of water as you begin making the change. He says a step in the right direction is to begin with a few meatless meals a week.

Manos says some of his favorite food items are readily available in local supermarkets, meaning there’s not always a need to seek out specialty stores. Watch Jarid Manos’s vegan tips.

“I love barbecue tofu!” explains Manos. “I love vegan mac and cheese, collard greens, raw greens of any kind, and sweet potatoes–but keep the skins on. I love bananas, avocados, and sunflower seeds. Soak them in water and it becomes a high-powered protein. I love green smoothies, wheatgrass juice, carrots, sprouts, quinoa, and black beans.”

Manos reminds us that becoming vegan doesn’t have to be difficult, but advises, “Choose organic. Everything organic.”

Having recently relocated to famed Miami Beach–an environment in which health and fitness is as common as breathing–Manos says his favorite vegan-focused restaurant is the food bar and offerings at his local Whole Foods.

Related post: Foodie Friday | Food As Medicine: My Nutrition Revolution

“I love the hot- and cold-serve menu and the fresh juice bar. You can sit outside and eat. You can custom nutrient-pack your meal and this location also gives me a really cool Black/Afro-South Florida and Caribbean community feel.”

Does going vegan have to be hard? Does it mean depriving yourself of good foods? “Trust me, we don’t suffer,” says Manos. “We love the richness and diversity of food!”

Jarid-Headshot-694x1024

Jarid Manos, CEO Great Plains Restoration Council

 

Jarid Manos is the author of Ghetto Plainsman (available on Amazon) and the CEO of the Texas-based Great Plains Restoration Council. Manos has devoted more than a decade of his life to making healthy choices for not only his own body, but for that of the Earth.

Join Manos on his latest journey, Fear & Loving: Where the Ocean Meets the Streets, a two-year blog-story chronicling Manos’ desire to “go deep” into facing his own fears about life and the world around us. Manos is becoming a certified scuba diver in order to bring greater awareness to the complexities of our oceans and fragile coral reefs. Come with Manos on this deeply personal exploration at www.jaridmanos.com.

####

Coming up: Ready4Air (Film) Lights-Camera-Jackson gives his 2015 LCJ Movie Awards

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

Emmy-nominated network television producer Deborah Mitchell is a veteran of ABC and CBS News, a member of the Producers Guild of America, and a board member of the James Beard Broadcast and Media Awards Committee. Through Deborah Mitchell Media Associates, she will create your online personality with a customized website, book you on the right television show, manage your social media profiles, and connect you with the best and brightest digital influencers. Deborah is a weekly contributor for Entrepreneur.com and author of So You Want To Be On TV. You can follow Deborah @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

Read More...

Repost | Culinary Cues | Chef Nadege Shares A Healthy Take On Foods We Love

Chili-784x1024

February 13, 2015 | Posted in Culinary Cues | By

Chef Nadege

Chef Nadege Fleurimond
Photo Credit: Linda Thelemaque

By Chef Nadege

Lasagna

Don’t get me wrong; I love the traditional lasagna. Sometimes I will use as many as four different types of cheese. I know, but I love cheesy anything. However, the white flour of the pasta of traditional lasagna along with all the trimmings does not make it the healthiest food option if you are watching your waistline.

The Fix

Whole wheat pasta. Forego the extra cheeses and stick to ricotta and mozzarella. They provide just enough flavor and you can season your ricotta with garlic powder and onion powder for that added flavor. Load up your lasagna with a nice mix of sautéed eggplant, spinach, and tomatoes. You don’t always have to go with ground beef. Try a chicken or a turkey option once in a while.

Make your own fresh tomato sauce by stewing down fresh tomatoes with olive oil and then adding a bit of water. You eliminate all the additives and sugar that way.

Related Post: Foodie Friday: 3 Hearty Favorites With A Twist

Chili

Chili is perhaps one of the most comforting and wholesome meals you can have during the winter months. The beans in chili provide you loads of protein. However, most traditional chili recipes call for ground beef and canned tomato sauce–two items that can add lots of extra calories, fat, and sugar on your plate.

The Fix

Use lean ground turkey meat or make a vegetarian chili by using your favorite MorningStar burger meat. Stew down fresh tomatoes for a fresher and tastier chili. Soak fresh or dried beans and cook them yourself. Canned beans have a lot of added sodium.

Chili-784x1024

Photo courtesy of Chef Nadege

 

Mashed Potatoes

If you are like me, mashed potatoes are the ultimate comfort food, especially during these cold winter months. Nothing beats the decadent flavor of mashed potatoes with butter and cream. But all that goodness comes with a price–saturated fat and loads of calories.

The Fix

Use sweet potatoes instead of regular potatoes. Sweet potatoes are a much better and healthier option. They are rich in Vitamin A and beta carotene, which is great for your skin. Sweet potatoes are also lower in carbs and starches and have fewer calories.

Related Post: Foodie Friday: Two Philly Foodies Take on Diner en Blanc

Nadege Fleurimond is an off-premise caterer in New York and caters in the Tri-state area. She is an ehow.com presenter. You may visit her website at www.fgcatering.com or subscribe to her YouTube channel for fun tips and recipes here.

She is currently working on a coffee table cookbook project about the regional cuisine of Haiti. The book, Haiti Uncovered, is slated to be released in the fall of 2014. Visit www.haitiuncovered.com for details.

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Coming Up: Ready4Air (Lifestyle) Marian Rivman writes about her travels to the Philippines and Hong Kong.

Deborah J. Mitchell

Deborah Mitchell Media Associates – Photo Credit: Debbie Mitchell Graphic – Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee. Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell @SocialTVDeb and/or email SocialTVDeb@gmail.com, or email Nay Ayache on naydmma@gmail.com.  

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Foodie Friday | How to Eat Like A Vegan: Culinary Tips From American Writer Jarid Manos

Jarid Manos , CEO Great Plains Restoration Council

May 2, 2014 | Posted in Culinary Cues, Social TV | By

Jarid Manos CEO Great Plains Restoration Council Photo Credit: Julia Yarbough Media Group

Jarid Manos, CEO Great Plains Restoration Council. Photo Credit: Julia Yarbough Media Group

By Julia Yarbough

Last week we had the chance to hear from American writer and vegan athlete Jarid Manos about his dedication to living a vegan lifestyle. Making a commitment to a healthy and nutritious diet, the author of the emotionally raw and powerful novel Ghetto Plainsman and the creator of this season’s inspiring new blog journey Fear & Loving: Where the Ocean Meets the Streets, Manos says sharing with others his expertise and knowledge about what it means to be a vegan is almost a calling.

Related post: Foodie Friday | No Animal Products In Your Diet: Committing To A Vegan Lifestyle

“The benefits of being a vegan are profound,” explains Manos. “It improves your health, your spirituality, your personal growth. You have greater endurance and a greater ability to care for others. It can help heal or prevent sickness from even starting.”

With so much media attention on the health perks of adopting a vegan lifestyle, where does one even begin to learn what to eat and how to prepare vegan foods? Manos advises, start simple. He says it’s best to begin eating more plant based foods that you like and drink plenty of water as you begin making the change. He says a step in the right direction is to begin with a few meatless meals a week.

Manos says some of his favorite food items are readily available in local supermarkets, meaning there’s not always a need to seek out specialty stores. Watch Jarid Manos’s vegan tips.

“I love barbecue tofu!” explains Manos. “I love vegan mac and cheese, collard greens, raw greens of any kind, and sweet potatoes–but keep the skins on. I love bananas, avocados, and sunflower seeds. Soak them in water and it becomes a high-powered protein. I love green smoothies, wheatgrass juice, carrots, sprouts, quinoa and black beans.”

Manos reminds us that becoming vegan doesn’t have to be difficult, but advises, “Choose organic. Everything organic.”

Having recently relocated to famed Miami Beach–an environment in which health and fitness is as common as breathing–Manos says his favorite vegan-focused restaurant is the food bar and offerings at his local Whole Foods.

Related post: Foodie Friday | Food As Medicine: My Nutrition Revolution

“I love the hot- and cold-serve menu and the fresh juice bar. You can sit outside and eat. You can custom nutrient-pack your meal and this location also gives me a really cool Black/Afro-South Florida and Caribbean community feel.”

Does going vegan have to be hard? Does it mean depriving yourself of good foods? “Trust me, we don’t suffer,” says Manos. “We love the richness and diversity of food!”

Jarid Manos , CEO Great Plains Restoration Council

Jarid Manos, CEO Great Plains Restoration Council

Jarid Manos is the author of Ghetto Plainsman (available on Amazon) and the CEO of the Texas-based Great Plains Restoration Council. Manos has devoted more than a decade of his life to making healthy choices for not only his own body, but for that of the Earth.

Join Manos on his latest journey, Fear & Loving: Where the Ocean Meets the Streets, a two-year blog-story chronicling Manos’ desire to “go deep” into facing his own fears about life and the world around us. Manos is becoming a certified scuba diver in order to bring greater awareness to the complexities of our oceans and fragile coral reefs. Come with Manos on this deeply personal exploration at www.jaridmanos.com

####

Coming up: Tasting Menu- When Fine Food And Love Come Together

Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee.  Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

Read More...

Foodie Friday | No Animal Products In Your Diet: Committing To A Vegan Lifestyle

Jarid Manos CEO of Great Plains Restoration Council

April 25, 2014 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

 

Jarid Manos CEO of Great Plains Restoration Council

Jarid Manos CEO of Great Plains Restoration Council Photo Credit: Julia Yarbough Media Group

By Julia Yarbough

Nothing happens by accident. The people we meet. The experiences we experience. The foods we choose to eat to nourish and power our bodies. It stands to reason then it was no accident that while attending the Break The Color Barrier in the National Outdoors conference in Atlanta, Georgia several years ago journalist Julia Yarbough met, chatted with and forged a personal and professional relationship with American Writer (Ghetto Plainsman, 2010), Ecological Educator, CEO of Texas-based Great Plains Restoration Council and Vegan Athlete, Jarid Manos. She says the first thing she noticed about Manos when they met was how incredibly fit and healthy he appeared. It turns out, there was and is a reason for that.

Manos is a VEGAN. He describes his nutritional choice as just one aspect of his life’s work as a literary voice and Ecological Educator. Manos helps individuals recognize the damage we do to ourselves and to our bodies; saying it is akin to the damage we do to the planet.  Manos is part of a growing wave of thought leaders and outspoken American voices, like Beyonce and Jay-Z, actress Gwyneth Paltrow, and blogging sensation Deliciously Ella: Ella Woodward – all touting the mental and physical benefits of adopting a Vegan diet and lifestyle.

So what EXACTLY does VEGAN mean and can anyone go VEGAN? Manos took a few minutes out of his day of to shed some light on the Vegan world:

Q: What is the difference between vegan and vegetarianism and why is this your healthy lifestyle choice?

Jarid: Vegan means NO animals products; Vegetarians often still eat dairy and eggs. Vegans most often simply refer to our lifestyle as adopting a 100% plant-based nutritional diet. I’ve made this my healthy lifestyle choice because sometimes life can be rough on us as humans and our choices can be rough on our environment. Choosing a plant-based nutrition is the single most immediate thing I can do – everyday – to take care of and take charge of my own health and impact others less.

Related post: Foodie Friday | Food As Medicine: My Nutrition Revolution

Q: What are the primary benefits of a VEGAN lifestyle~ physically, mentally and socially?

Jarid: Physically speaking, I find the richness and diversity of good, clean (and as organic as possible) plant-based nutrition directly feeds your muscles and blood and organs and other body systems with nutrient-dense food. From your cells to your athletic performance to your ability to fight stress and repair damage, clean plant-based nutrition can blow your mind with its super-charged capabilities, allowing us to thrive; sometimes to an extent that it almost feels like science fiction!

Mentally I find plant-based nutrition to offer a clearer mind, and it helps fight depression, anger, and other mental challenges as well. The thing is, clean plant-based nutrition supports our whole system, which also extends to our spiritual and emotional health. Every meatless meal is a celebration because it gives to you more while taking from the world less.  At the same time the longer you live on clean plant-based nutrition, things start to elevate and change. All of your senses become heightened. You might start to feel as if you’ve become more penetratingly human, almost as if another sense is settling into your overall being. Certainly it helps you become a little more “unbreakable” with many of the rough challenges life can throw at us.

Q: What are some of the challenges of committing to a VEGAN lifestyle in terms of finding and purchasing healthy food, preparing it and the costs?

Jarid:  I think eating a meat diet would seem to be the hard thing. Choosing a plant-based nutrition is much easier than in years past because most restaurants offer vegan options.   But because I want the highest athletic performance from what I eat, I prefer to spend my money on the cleanest (organic, non-GMO where possible), non-processed, socially conscious foods as possible. I don’t drive myself crazy over it, but I am focused. There are Whole Foods and other reputable natural food stores everywhere, as well as local farmers’ markets, and regular grocery stores have good healthy and organic sections inside. I’m busy and pretty simple, so most of the foods I make take very little time to prepare.  I use lots of spices, olive oil, Bragg’s Liquid Aminos, a sauce pan, my stove top or oven broiler, a toaster oven, a blender, and I’m good. I eat a lot of raw too, or meals that combine half raw with something cooked. I eat good!  As far as costs, when you look at the prices of commercial, pesticide-sprayed, processed foods, it’s really not that much of a difference. And I don’t drink and party and all that. And I believe I’m healthier; I haven’t had to pay the doctor, so I’m probably spending less money. But even when I do, it’s worth the investment because I HATE to not feel great. Every day I need to explosively thrive.

Jarid Manos CEO Great Plains Restoration Council

Jarid Manos CEO Great Plains Restoration Council Photo Credit: Julia Yarbough Media Group

 

Q: As an athlete we typically think high levels of protein are necessary- is that true and how to you offer your body sufficient nutrients on a vegan diet?

Jarid: Vegan athletes hear that all the time but I don’t look at all as if I’m nutritionally deficient or protein-starved? Protein is in so many foods and I would argue that high quality plant-based protein is far more potent for the body’s athletic performance than protein (excuse me on this…) from dead animals.

Q: Where did your personal commitment come from to adopt a VEGAN diet and how do you stay true to it and yourself? Does food mean more to you than just something to eat?

Jarid:  First I cut out red meat a long time ago because it was making me feel bloated and gross and unwell. I immediately felt better. So that excited me to take another step, then another step. It was for health reasons first.

But then as I started feeling better and stronger, my mind and spirit became clearer and stronger too and I had more hunger for knowledge and the world around me. So I saw the other impacts of a meat diet, such as the poisoning, trapping, shooting, strangling and gassing of native wildlife by cattle ranchers, worldwide destruction of grasslands and tropical forests, massive air and water pollution, greenhouse gas emissions, murder of native peoples (either historically or ongoing) in the U.S., Brazil and parts of Africa, environmental justice (terrible disgusting pollution forced onto low-income communities from factory feedlots, slaughterhouses and rendering plants), worker being maimed in these kinds of facilities, animal cruelty, and the dying of our oceans… I simply didn’t want to eat that either! I understand a little what it’s like to suffer and struggle, and if I’ve ever asked for mercy, I can’t in turn blindly ignore the suffering and pain of others. But again, I have zero desire to eat meat. The thought makes me recoil. I avoid the back of the grocery aisle. It smells bad!

Related post: Foodie Friday | Refrigerator Ruckus: 4 Simple Steps to Keeping Your Fridge Organized

Q: You’ve probably convinced some readers to make the switch – what are some tips of encouragement for those wanting to adopt this lifestyle?

Jarid:  First, do your research, and check out well-regarded, trusted sources. An informed mind is an empowered mind. Use this process to guide yourself into learning to listen to, inhabit and participate in your entire body’s working systems. You’ll learn to be part of your own life, and know what’s going on with you and how you can support, heal and maintain your life and performance.

Second, find out what you like and what you love – practice trial and error, listen to your body and how it responds, adjust in a forward manner and soon you will know what works for you and your lifestyle. Your food choices, in all the richness and diversity of plant-based foods, are nearly endless and exciting.

And most importantly,  don’t freak out! Take small steps, Remember, every single thing you do to help yourself more and hurt others less is a celebration. Flip the mindset: it’s not a punishment or taking something away from yourself but rather a reward – a gift, the most exciting thing. There are vegan options to all the foods we love, and a whole new world of foods you may not ever have thought about. Trust me, every single aspect of life, from athletic performance to sleep to sex to mental clarity to emotional strength can be heightened. Even in the midst of all the hell and chaos and worry of our current world, I feel like I’m living 300 years from now. That, in turn, allows me to not only walk through the war zone, but also do something about it 🙂

Jarid Manos , CEO Great Plains Restoration Council

Jarid Manos , CEO Great Plains Restoration Council Photo Credit: Jarriel Jones/Photographer

 

Jarid Manos is the CEO of the Texas-based Great Plains Restoration Council, Manos has devoted more than a decade of his life to making healthy choices for not only his own body for that of the Earth. He works to save some of the last remaining swathes of native Texas prairie – acres of serene and beautiful landscape virtually untouched by man. In his hallmark program, Restoration Not Incarceration® designed to involve troubled and disenfranchised youth in land/restoration/work programs, Manos guides young men and women who have often times never loved or cared for themselves, in discovering self-worth, determination and purpose as a result of working hard to save plants, animals, birds and landscape.

You can join him on his latest health journey, Fear and Loving: Where the Ocean Meets the Streets, a two-year blog-story chronicling Manos’ desire to “go deep” into facing his own fears while taking becoming a certified scuba diver. The same care and concern given to saving the Texas prairies is now on target for our oceans and coral reefs with Manos leading the charge. Follow Manos at www.jaridmanos.com

####

Coming Up: Music Makes my Life Music Series

Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee.  Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

Read More...

Foodie Friday | Refrigerator Ruckus: 4 Simple Steps to Keeping Your Fridge Organized

Photo Courtesy: ContainerStore.com

April 18, 2014 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

Photo Courtesy of inpraiseofsardines.typepad.com

Photo Courtesy of inpraiseofsardines.typepad.com

How many times have you come home from the market and the thought of putting away your day’s shop make you feel overwhelmed? Do your dinner leftovers from the week make your fridge look like a museum of unrecognizable artifacts? Working in high-end kitchens, such as the Food Network, I’ve learned a lot of crafty ways to keep refrigerator spaces organized both large and small. These methods can work for the college dorm mini fridge as well as the gigantic walk-in fridges used in most restaurants.  With a little time and effort, your meal planning can be easier and cleaning your fridge will no longer be a guessing game. Related post: Foodie Friday| Looking Good Enough to Eat: 5 Things You Should Know About Food Styling I’m going to share some easy tips to make your refrigerator easy to navigate and give you a new perspective on managing your kitchen! It’s painless, I promise. Are you ready?

Tools You’ll Need:

30-40 minutes one day a week Various sized Freezer/ Storage bags Colored Permanent Markers Labels or Small color-coded dot stickers you can find at any dollar store Paper Towels Food storage containers (should range from 2 oz. – 16 oz. in size) First things first, begin organizing your fridge by grouping all “like” items together. Fridges usually have 2 drawers at the bottom for fruits and veggies and most of us tend to put all condiments in the door of the fridge so you’re ALREADY off to a GREAT start. Now, while saving the bottom shelf for last (keep reading to find out why) put all dairy items together and place all prepared foods on the second shelf. Then go and gather your “tools” listed above and follow the steps below. Extra tip: You’ll find most of these tips most helpful if you’ve just completed your shopping for the week; choose one color marker for each week/ day.

Photo Courtesy: ContainerStore.com

Photo Courtesy: ContainerStore.com

 

Step 1

Separate all fresh herbs and wrap them in slightly damp paper towel. Place them in a storage bag and seal midway. Use your selected color marker and label the storage back with the name of the herb and date it was purchased & stored. Note: The damp towel keeps the herbs from drying and the partially closed back allows for natural air that plants need without them freezing.

Step 2

Do almost the same step as the last with your meat! Remove them from the original packaging and place in freezer safe storage bags; making sure you’ve pushed out all the air in the bag, seal tightly. Feel free to double the bag if the product is large. Note: If you’re not freezing your meat, place on the bottom shelf of the fridge that way, any bleeding or leakage doesn’t contaminate other food items.  Doubling these bags is also helpful. Related post: Foodie Friday | Food As Medicine: My Nutrition Revolution

Step 3

Check all expiration dates on prepackaged items; this way you know what needs to be discarded and you can make notes for your new shopping list.

Step 4

Remove those pots and pans holding all your leftover meals and put them in the Food Storage Containers you bought. Use the color-coded dot stickers to show which cooked items belong together or could be made together. Don’t forget to label what they are and the date of which they were prepared. Keeping an eye on expiration dates of food and know the “shelf life” of food items is the key to a clean and healthy fridge.  For more details about to keep your Refrigerator Ruckus FREE, email me at ElleSimone@shechef.org for a in-home consultation.

Chef Ella: Chef Coat by Chandler Timothy at Bobby Dale Images

Chef Elle: Chef Coat by Chandler Timothy at Bobby Dale Images

Elle Simone is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2006, quickly becoming a highly sought after freelance food stylist and culinary producer. Elle has collaborated and contributed her unique styling abilities to Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo’s Chef Roble and Co.

Her Specialties don’t stop with styling and production. As the creator of SheChef, Elle shares her passion for Culinary Arts by mentoring women within the industry and by sharing meals through The Cast Iron Supper Club. Through SheChef, Elle brings a holistic approach to culinary and media and its multitude of avenues, offering the following services: recipe testing, recipe development, cookbook editing/formatting, cooking lessons and menu planning. With a focus on beautiful and tasty dishes Elle transcends the traditional role of a chef, working to share her gift and tell a story through food.

You can find Chef Elle anywhere below:

Instagram: @Chef_Elle & @SheChefLLC
LinkedIn: Chef Elle
Website: SheChef.org

####

Coming Up: The “real” in Reality TV

Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee.  Deborah is Executive Producer of Arise On Screen a global and socially interactive movie review show. If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

Read More...

Foodie Friday | Food As Medicine: My Nutrition Revolution

Rhonda Smith4

April 4, 2014 | Posted in Culinary Cues, Social TV | By

 

Rhonda M. Smith, Founder of Breast Cancer Partner Photo Credit: Melanie Acevedo

Rhonda M. Smith, Founder of Breast Cancer Partner
Photo Credit: Melanie Acevedo

 

By Rhonda Smith

My nutrition revolution began as a result of being confronted with a major health crisis. I was diagnosed with breast cancer in May 2008.  To say that it was a shock to me is an understatement. I have always been physically active and continued to play sports and engage in many outdoor activities throughout my adult life. I also thought that I was eating healthy and living a healthy lifestyle, but I was I fooling myself just like I think a lot of us tend to do without realizing what that really means and what it looks like.

According to a 2011 poll by Consumer Reports Health, 90% of Americans believe that they eat a healthy diet when in fact they do not. I think that we are all led to believe that processed foods labeled “low-fat” or “low-carb,” artificially sweetened beverages, pasta, grilled chicken and olive oil make for a healthy diet.

The Standard American Diet, or SAD, which is sadly an appropriate acronym, is made up mostly of disease-causing foods, with 25% of calories from animal products and over 60% from processed foods; and in the U.S. lifestyle-related diseases are the most common causes of death.  So, the reality is whether it’s type II diabetes, obesity or heart disease the common cause factors stem from our nutrition habits and lifestyle behaviors.

Related post: Foodie Friday : Chef Nadege Shares A Healthy Take On Foods We Love

Photo Credit: Health.com

Photo Credit: Health.com

 

Unfortunately, most Americans do not understand that whole plant foods are the best for our health and have not yet grasped the concept of a nutrient dense diet. Eating an assortment of “whole” and nutrient-rich foods fuel proper functioning of the immune system to help us stay healthy and protect us from common lifestyle-related diseases.  It’s a proven fact that a nutrient dense diet is the key to achieving excellent health.

I learned this as my life altering event caused me to re-evaluate everything about how I was living my life and my level of intention with regard to my nutrition, physical activity, and lifestyle.  As a result, I learned how to be more mindful of how I live, work and play every day starting with my nutrition.

At the time of my diagnosis, I was fortunate enough to be able to work with an integrative nutritionist and a doctor of integrative medicine, in addition to my conventional medical team. I created an integrative care team because I wanted to do everything within my power to stay strong and healthy throughout my treatment and recovery process.  From the very beginning I realized that my nutrition habits needed to change in order to accomplish that.

Rhonda M. Smith, Founder of Breast Cancer Partner Photo Credit: Julia Yarbough

Rhonda M. Smith, Founder of Breast Cancer Partner
Photo Credit: Julia Yarbough

So, I eliminated caffeine, processed foods, sweets, dairy products and alcohol.  I won’t go into great detail about why I chose to eliminate these foods but I will say that at the very least is that these are foods have the potential to promote the development of certain types of cancer. I learned a lot about this from The Cancer Project, which I think does an excellent job at providing an understanding of cancer causes, particularly the link between nutrition and cancer.

Probably the most significant changed that I made in regards to my nutrition habits is to operate from a more plant based (nutrient dense) diet. I started eating more organic vegetables and occasionally organic meat. I focused on eating foods and taking supplements that would help boost my immune system but wouldn’t interfere with my treatment and I have made these habits a part of my lifestyle.

Photo Credit: dishbydish.net

Photo Credit: dishbydish.net

 

I continue to operate from a plant-based diet and today, I eat foods now that I never thought I would. These foods include occasionally brussel sprouts which I was never very fond of before. I think I had a bad childhood experience with them once.

Anyway, I now focus on incorporating more healthy sources of fats and proteins into my diet e.g., salmon, avocados and flaxseed; and quinoa, beans, and legumes instead of from animal fat and protein.  It’s a fact that healthy fats play a huge role in helping us manage our moods, stay on top of our mental game, fight fatigue and even control our weight. So, our nutritional habits play a key role in our physical, mental and even emotional well-being, in essence keeping the “whole self” healthy.

Related post: Foodie Friday: 3 Hearty Favorites With A Twist

Rhonda M. Smith, Founder of Breast Cancer Partner Photo Credit: Julia Yarbough

Rhonda M. Smith, Founder of Breast Cancer Partner
Photo Credit: Julia Yarbough

I have seen a change in my body and energy level as a result of my nutrition habits, along with maintaining a regular exercise routine.  Nutrition and exercise are both important in achieving optimal health, but staying healthy and maintaining a healthy body weight is about 80% nutrition.

I believe and know from personal experience that food is medicine and that what we put into our bodies can influence our total well-being.  In our busy lives, we all talk about achieving balance.  Well, I believe that true balance and harmony comes from honoring and nurturing the connection between the mind, body and spirit.

So, let’s all eat whole, be active and live clean!

About Rhonda

Rhonda M. Smith, Founder of Breast Cancer Partner Photo Credit: Melanie Acevedo

Rhonda M. Smith, Founder of Breast Cancer Partner
Photo Credit: Melanie Acevedo

Rhonda M. Smith is the Founder of Breast Cancer Partner, a for profit organization that works to empower women diagnosed with breast cancer to become their own health and wellness advocate so that they don’t just survive the disease but “thrive” during treatment, in recovery, and in their life beyond breast cancer. Breast Cancer Partner provides the tools, resources, knowledge, and information to help breast cancer survivors recover from treatment, restore their lives back to “normal”, and reenergize after treatment ends. Breast Cancer Partner also creates and delivers health and wellness education experiences to help survivors optimize their quality of life and well-being during and after treatment, improve outcomes, and enhance their long-term survivorship.

You can find Rhonda anywhere below:

Website: www.breastcancerpartner.com

Twitter:  @BrstCancerPrtnr

Facebook: Breast Cancer Partner or Recover Restore Reenergize Your Life

LinkedIn: Rhonda Smith 

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Thanks Rhonda!

Coming up: Social Media Series

Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

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Foodie Friday | Looking Good Enough to Eat: 5 Things You Should Know About Food Styling

Photo Credit: Chef Elle

March 28, 2014 | Posted in Culinary Cues, Lifestyle Lineup (Food,Fashion,Travel,Books), Social TV | By

Photo Credit: Chef Elle

Photo Credit: Chef Elle

While food styling is far from a new practice, it certainly is a term that is new to the ears of others in the entertainment industry. Celebrities need a stylist to look good for their photo shoots, and by gosh, so does that beautiful pot de crème on the cover of your favorite food magazine.

Once donning the title, home economists, food stylists have been in business for years, and the craft itself has been the epicenter for litigation (see Campbell Soup Co. v. Wentz). Definitely an underrated, underexposed, and coveted career path.

There are 5 important things you should know about food stylists:

Photo Credit: Chef Elle

Photo Credit: Chef Elle

WE HAVE A MILD CASE OF OCD

From our styling kits (much akin to the surgical kind) to the way we want our kitchen studio space laid out, there must be order among the chaos. Being organized is the best way a stylist can manage multiple shoots without disturbing the ebb and flow of the day. Please put things back from whence they came; it drives us bananas. No pun intended.

Related Post: A Perfect Bite of Brunch-The New York City Wine And Food Festival

BEING ON TIME IS LATE AND BEING EARLY IS ON TIME

Much like any editorial shoot, there isn’t a time when the inevitable creative change can’t occur. Being early for our workday is likened to being prepared for that worst case scenario. Ya know, when those rare Indonesian fruits that can “ONLY be sourced across town, on odd days of the month, but ONLY on Mondays and the editor MUST have them”  turns into the very reason that you and your assistant arrive one hour early. My advice: just to be on time.

WE FIND THE BEAUTY IN ALL THINGS

Our job is not to focus on the perfect and gorgeous elements of food, but to meet our clients’ aesthetic desires–be it a messy, smudgy barbeque or the onion bulbs fresh from the soil. The ability to visualize the beauty in all things and to be able to make that translate in a photo is our job, and we do it with style and sometimes not so gracefully.

Photo Credit: Chef Elle

Photo Credit: Chef Elle

WE’RE SIMILAR TO SNOWFLAKES

No two food stylists are the same. We each have distinctive styles and the most talented have the ability to create a plethora of styles that “wow” potential clients. Some of us are anal retentive, some laid back but all of us have culinary training and most of us have the good old-fashioned restaurant experience. If you’re planning to pursue a career in food styling, assisting various stylists will teach you more than you could imagine.

Related Post: Foodie Friday: The 5 P’s to Planning A Pairing Party at Home

WE GIVE GOOD CREDIT

You must know that in the early stages of my career, I didn’t receive credit for almost any of the beautiful food I had a hand in. Not because I didn’t deserve it, but there are dues that must be paid! You get to learn a lot of helpful techniques while being a food stylist’s assistant, and you get to recreate the recipes of some well-known chefs and not for nothing. It’s an amazing experience that will lead to magazine covers and leading stories that will have your name all over them. In the meantime, keep creating good credit for whomever you’re representing and you will certainly reap the benefits.

Now, let’s get cookin’,

Chef Elle

Chef Elle: Chef Coat by Chandler Timothy at Bobby Dale Images

Chef Elle: Chef Coat by Chandler Timothy at Bobby Dale Images

Elle Simone is a culinary maverick. Always drawn to creative food culture, Elle has been dazzling the culinary world since 2006, quickly becoming a highly sought-after freelance food stylist and culinary producer. Elle has collaborated and contributed her unique styling abilities to Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo’s Chef Roble and Co.

Her specialties don’t stop with styling and production. As the creator of SheChef, Elle shares her passion for culinary arts by mentoring women within the industry and by sharing meals through The Cast Iron Supper Club. Through SheChef, Elle brings a holistic approach to culinary and media and its multitude of avenues, offering the following services: recipe testing, recipe development, cookbook editing/formatting, cooking lessons, and menu planning. With a focus on beautiful and tasty dishes, Elle transcends the traditional role of a chef, working to share her gift and tell a story through food.

You can find Chef Elle anywhere below:

Instagram: @Chef_Elle & @SheChefLLC
LinkedIn: Chef Elle
Website: SheChef.org

 

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Coming Up: The “real” in Reality TV

Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

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Foodie Friday: The 5 P’s to Planning A Pairing Party at Home

Photo Courtesy of Sara Lehman

February 28, 2014 | Posted in Culinary Cues, Social TV | By

Photo Courtesy of Sara Lehman

Photo Courtesy of Sara Lehman

By Sara Lehman 

Ever thought you might want to have a food and wine pairing party? Wine pairing parties are a fun and great way to try different kinds of wine and see how they interact with food. Not only does this make for an entertaining evening full of laughter, connections, and education, but you will be surprised just how easy it is to pick wines to please particular palates, and pair food with them too. There are simple steps to help you plan that pairing party you’ve been dying to have, but have been too reluctant to plan!

Food and wine pairings can be intimidating to some, especially if you don’t know a lot about wine and you aren’t confident in the kitchen. Confidence is key when it comes to planning a party and it’s important to always remember, that if something goes wrong, it’s nothing a glass of wine and great friends can’t fix!

Photo Courtesy of Sara Lehman

Photo Courtesy of Sara Lehman

Everyone has a different wine palate. Sure you and your girl friends may love “all wine”, but we know deep down inside that there are certain ones we prefer over others, even if we don’t always show it as were slurping down our glasses at people’s homes. To help you plan a night like this, here are five simple steps, also known as the“5 P’s to Planning Your Pairing Party”. These will help you buy, pair, and plan for every type of palate that will be at this next get together.

People

Although you may want to invite everyone under the sun so no one feels bad, it’s important to choose people (especially for your first party) that you enjoy being around. There’s nothing worse than inviting a friend or a couple that will bring down the wine inspired ambiance.

Related Post: A Perfect Bite of Brunch-The New York City Wine And Food Festival

Price

Pricing is key. Whether you buy all the wine or everyone brings a bottle, it’s always a good idea to set a price limit on the bottles. For example: if you and your friends love wine, but can’t tell the difference between a boxed wine and a bottled wine, then you will want to stick with bottled wines that are between $6.00-12.00. Why? Because you can get great wines between those prices that will be very palate pleasing, friendly, and affordable for everyone.

Palate Preferences

Palate preferences are important too, as this is a party that will focus on wine and food pairings. It’s important to know what you and your friends like and dislike. If you and your friends are “new” to wine in that you don’t know that much other than you enjoy wine, you are going to want to stick to certain styles of wine. Here are some fun examples to inspire you.

Dry Whites: Stick to California, New York, Chile, New Zealand, and France (Sancerre and Alsace). A Sauvignon Blanc or Chardonnay from any of these regions would be great to start with.

Dry Reds: Stick to California, Oregon, Chile, France (Beaujolais, Burgundy) and Spain. Cabernet Sauvignon, Pinot Noir, Gamay, Malbec, and Tempranillo would be great grapes to look for.

Sweet Wines: Grapes like Riesling (from Germany), Brachetto (from Italy) and Moscato are great entry-level wines in the price ranges we discussed above.

Related Post: A Rao’s Invitation: An Offer I Just Couldn’t Refuse

Presentation/Planning

Presentation and planning the menu to go along with the wines is pretty important. Give yourself a fifteen-minute window between laying out the food and guests arriving. I can vouch from experience that I have planned to close to people coming and have had friends standing around my kitchen watching me cook; and it can be annoying and nerve racking. Menu planning is important too, and most wines will tell you on the back of the label what they go well with. It’s important to remember however, that simple dishes are sometimes the best way to pair.

Photo Courtesy of Sara Lehman

Photo Courtesy of Sara Lehman

Pictures

Pictures of the party, food, wine, and friends are a great way not only to keep things fun and not so stuffy, but once posted on social media, it will inspire your friends to want to plan their own and can make the memories last that much longer! Pictures are a great way to remember the wines you drank and the food you paired. These can even help you while you’re at a restaurant and want to try to make your own pairing.

Always remember, eat what you like and drink what you love. Do you dare to pair?

Sara Lehman is a food, wine, and spirits writer located in New York, NY. She is a WSET Level 3 and European Wine Certificate holder.  She is also a Sommelier, Pastry Chef, and Restaurant Manager actively involved in social media, marketing, and journalism.

Somm In The City is a site for food, wine, and spirits lovers who want to be in the know about the best wines, spirits, restaurants, and events going on in NYC.  You can find Sara on twitter and facebook.

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Thanks Sara!

Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

 

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA). She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

 

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Foodie Friday: A Night at The Cecil in Harlem

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February 14, 2014 | Posted in Culinary Cues, Current Events, Social TV | By

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A couple of weeks ago I got together with members of the James Beard Broadcasting and New Media  committee to review the submissions for the 2014 James Beard award. We spent two full days reviewing submissions and getting things ready for the judges.

Once we completed our official JBF duties, committee member Toni Tipton-Martin and I had the chance to break bread with a few foodie friends at one of Harlem’s newest restaurants, The Cecil.  It is owned by restaurateur and businessman, Alexander Smalls.  Cecil’s was the perfect place for old and new friends to gather.

In today’s Foodie Friday we feature an excerpt from Toni’s blog, TheJemimaCode.com where she captures our marvelous night.

Related Post:  Ready4Air Listen Up! – We Are Now Giving Radio Listeners Monthly Tips

 

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By Toni Tipton-Martin

Recently, I invited a dynamic group of up-and-coming food professionals to join me for dinner at Alexander Small’s sexy new restaurant, The Cecil in Harlem, and to ponder what has changed for blacks in the food industry, what hasn’t and what we can do about it. We acknowledged the sad reality that disregarding the accomplishments of black women in the industry is not new, but agreed that with new media, culinary honor may finally be possible.

Related Post: Can You Tell When A Dish Is Prepared By A Woman Chef? (VIDEO)

To read more about our evening, hop on over to TheJemimaCode.com.

Coming up next week: Top YouTube videos and what their meaning represents.

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Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

 

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

Read More...

Foodie Friday: Say Cheese! My Night Of Making Mozzarella

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February 7, 2014 | Posted in Social TV | By

Brick NYC-Mozarella Making Class, January 2014 Photo Credit: Debbie Mitchell

Brick NYC-Mozarella Making Class, January 2014
Photo Credit: Debbie Mitchell

Anyone who knows me, knows me well enough to know I love all things Italian.  And when my girlfriend, Lora, asked if I wanted to join her at class on how to make mozzarella cheese I jumped at the opportunity. The class was offered as part of a Groupon deal in early January at the Italian restaurant Bricknyc in downtown Tribeca. There were two options and on a cold Sunday night, down in Tribeca, we attended the class for $49 where two people could make mozzarella and get one bottle of wine and one antipasto platter which originally valued $100.

A pretty good deal!! The class is 90 minutes and takes place every Sunday at 4 p.m., 6 p.m., and 8 p.m.

Bricknyc- How To Make Mozarella class Photo Credit: Debbie Mitchell

Bricknyc- How To Make Mozarella class
Photo Credit: Debbie Mitchell

Bricknyc  is a cute Italian restaurant down on Warren Street and we joined a group of about 50 people for the class. When we arrived we were seated at a long table with a metal bowl, plastic gloves, and a chunk of pre-made curd made from cows milk, and a dash of salt. Shortly after we sat down our host for the evening took our wine order; a perfect way to start the night.

Related Post:  Ready4Air Listen Up! – We Are Now Giving Radio Listeners Monthly Tips

Chef Clark Williams at Bricknyc- Teaching How to Make Mozzarella Class Photo Credit: Debbie Mitchell

Chef Clark Williams at Bricknyc- Teaching How to Make Mozzarella Class
Photo Credit: Debbie Mitchell

I love mozzarella cheese on my pizza and with basil and tomatoes but I had no idea how to make the tasty cheese. It turns out is easier than I thought. I didn’t actually write down the recipe measurements but I took a few pictures of the night to document my progress. Chef Clark Williams, who taught  the class, had great energy and personality even though he had worked several shifts earlier in the week. His jokes about needing sleep were a perfect mix with his enthusiasm about learning to make mozzarella cheese.

Related Post: Can You Tell When A Dish Is Prepared By A Woman Chef? (VIDEO)

Clark admitted that making mozzarella was something he recently mastered and kept a keen eye on the group as we tried to follow his instructions between our sips of wine. I actually fell behind a few times since I was trying to take pictures, a useless attempt since we had to wear gloves throughout the class.

Bricknyc- How To Make Mozzarella Class Photo Credit: Debbie Mitchell

Bricknyc- How To Make Mozzarella Class
Photo Credit: Debbie Mitchell

The gloves came in handy as very hot water was poured into our bowls. The hot water was necessary to help stretch out the curd. Chef Clark made sure we kept our curd in the water to help it mold together and prevent it from getting hard. We did add a little salt before pouring the water in and all we had to do was keep kneading. My mozzarella ball was quite tasty and like a bad blogger I ate it before taking a picture. LOL!

Take a look at Chef Clark’s finished mozzarella ball to see what it should look like.

Bricknyc- How To Make Mozzarella Photo Credit: Debbie Mitchell

Bricknyc- How To Make Mozzarella
Photo Credit: Debbie Mitchell

It was a fun night out and if you want to try it, check out the 90-minute classes at Brick NYC 22 warren st NYC.  If you want to make it at home, I found a YouTube video that will take you through the very easy process-step by step.

Enjoy!

Coming Up Next Week-  Tips For Bloggers On How To Get A Toy Brands Attention

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Deborah Mitchell Media Associates Photo Credit: Debbie Mitchell Graphic Design: Nay Ayache

Deborah Mitchell Media Associates
Photo Credit: Debbie Mitchell
Graphic Design: Nay Ayache

TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA).  She is currently a member of the James Beard Broadcast and New Media Awards Committee.  If you are interested in “ Book Case TV” or are a brand interested in Social TV, blogger outreach campaigns, or a blogger or personality interested in television placement follow Debbie Mitchell@SocialTVDeb and/or email SocialTVDeb@gmail.com. If all else fails, her resourceful assistant, Sang, will find her.

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