Showing posts with label #food. Show all posts
Showing posts with label #food. Show all posts

Thursday, September 15, 2022

An Inspiring Guest, Marion Nestle, Debuts her Memoir, “Slow Cooked, An Unexpected Life in Politics”

 Slow Cooked: An Unexpected Life in Food Politics (California Studies in Food and Culture Book 78) by [Marion Nestle]

Cooking is a metaphor for life. 

"Getting cooked means going through different experiences in life, and these help you evolve to become a better person” is a terrific quote I discovered on the web while writing this post. And it’s rather a delectable prelude (dare I say, amuse-bouche?!) to my post about Marion Nestle.  

The Marion Nestle was a recent guest on my Ladies Who Lunch Conversations Facebook videocast.

At that time, I preordered Marion’s long-awaited book, Slow Cooked. Now, finally, it’s getting ready to ship ~ very soon according to the tracker.


Wednesday, February 1, 2017

Celebrate National Baked Alaska Day: Easy & Delicious Food Network Recipe & Fun Torching with Bernzomatic handheld blowtorch

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                   Baked Alaska - photo courtesy Bernzomatic Blowtorches


If entertaining and dining means not only homegrown, seasonal, and delicious -- but also a bit of theater - then today is your day -- it’s National Baked Alaska Day!

This fire and ice dessert never fails to add drama to the meal; sure to elicit gasps of delight - and applause - from your guests.

That this elegant dessert is oh-so-easy to make - is a behind the stage secret. You can prepare this confection ahead and place in the freezer until ready to serve.


Baked Alaska Recipe

Prep: approximately 45 min

Cook: 4 min

Yield:12 servings

Ingredients
For the Ice Cream Cake:

Vegetable oil, for brushing

1 pint raspberry, passion fruit or other sorbet, softened.

1 pint vanilla ice cream, softened

1 quart chocolate ice cream, softened

1 cup chocolate wafer crumbs (about 17 crushed wafers)

1 loaf pound cake


For the Meringue:

1 cup egg whites (about 6 large), at room temperature

Pinch of cream of tartar

1 cup sugar


Directions:

Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.

Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.

Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.

Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.)

Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.

Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

Recipe courtesy of Food Network Baked Alaska recipe (with permission Food Network Magazine)


* I make homemade ice cream -- flavors are limited only by imagination. Vanilla with fresh beans is my go-to fancy - but I’ve also made corn ice cream to rave reviews. Try avocado (just experienced this delight while working the gardens at Hacienda Cusin in Ecuador!).

For upcoming Valentine’s Day or for Lunar New Year - try cherry, raspberry, or strawberry or Cotton Candy ice cream, or celebrate Lunar New Year’s homage to all things citrus with orange, kumquat or lemon, paired with Red Velvet Cake or go nutty with Almond cake.

* Feel free to add more cream of tartar if you need to bring the meringue to stiffer peaks.

To brown or “bake” the dessert without fretting that you’ll melt the ice cream, use a torch rather than baking in the oven -- you’ll be able to more readily and evenly brown the dessert. Bernzomatic Blowtorches are ideal -- the best one for the job is the Bernzomatic TS4000, according to company reps. The Bernzomatic is a torch that you buy from a hardware store or online via Amazon or Home Depot. Soon, you’ll find dozens of uses in the kitchen, including searing steaks, fish, crisping vegetables, crème brulee, and more.

 


Chef Michael Ferraro from NYC’s Delicatessen restaurant shows how easy it is to torch meringue in this video: (courtesy of Bernzomatic and Chef Michael)
The Bernzomatic is infinitely easier to use than the canister model I used - with the help of my husband, Bill, to brown the meringue.
You’ll feel so empowered, you’ll be torching and searing all kinds of foods - and cocktails and their Finishing Touches garnishes - to great applause!

Here is my step by step prep for a glamorous Baked Alaska:

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I spread the homemade ice cream on top of the cake - directly onto the temperature-seasoned serving tray (from Frontage Hot/Cold Serving Tray)
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Baked Alaska is the star of any tablescape

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Delicious too...


 BakedAlaska3.jpg

Baked Alaska: photo courtesy of Bernzomatic Blowtorches


Take a bow.

Wednesday, August 17, 2016

Better Homes and Gardens' Annual Stylemaker issue Highlights Artists & Tastemakers in Gardens, Food, Fashion, Home Design, & Entertaining

Better Homes and Gardens September Stylemaker issue

Better Homes and Gardens (BHG), the leading lifestyle brand reaching 50 million consumers a month, today announced the release of its sixth annual Stylemaker issue, highlighting creative forces and tastemakers who influence the worlds of fashion, food, home design, and entertaining. The issue is available now.

For the first time, seven of the BHG Stylemakers grace the issue's cover in a striking gatefold image shot by renowned celebrity photographer Robert Trachtenberg. They join 22 other Stylemakers who shape the way we decorate, cook, garden, organize, dress, and celebrate.

"We are thrilled to share our 29 trendsetters with our readers in our September Stylemaker issue," says Better Homes and Gardens Editor-in-Chief Stephen Orr. "Our Stylemaker issue showcases creative ways our readers can infuse their lives with inspiring food, fashion, entertaining, and gardening ideas."

To celebrate the issue, Better Homes and Gardens is hosting over 80 bloggers and tastemakers for a day of classes, workshops, and speakers on September 29 at the Gramercy Park Hotel in New York City. Sponsors of the event include Crate and Barrel, Dunkin' Donuts, thinkThin, and Triscuit. According to BHG, the magazine considered a variety of factors when selecting who to invite to the 2016 Stylemaker event, including a nice mix of new vs. returning bloggers; the size of the blogger’s social following; the topic area of the blog (aiming for an overall mix of home, food, beauty, garden, and general lifestyle); editorial recommendations; and the blogger’s BHG Insider status. Want to be considered a BHG Insider? (Who wouldn’t?!) To keep posted about future events and opportunities with the brand and the magazine’s editors, the magazine recommends you apply here

"The September 2016 issue is a celebration of style, creativity, and inspiration for all aspects of the home," says Christine Guilfoyle, Senior Vice President and Publisher of Better Homes and Gardens. "Each year, this special issue elevates our readers' and advertisers' style inspiration." Guilfoyle notes that the gatefold cover includes an organic integration of furniture products from lead sponsor Crate and Barrel.

The September issue also features fantastic recipes from celebrity chef Jacques Pépin, practical entertaining tips from Top Chef host and author Padma Lakshmi, (a fellow author at a post East Hampton Library fundraising and dinner party hosted by Hamptons Magazine), and aging and wellness advice from movie star Cameron Diaz.

The 2016 BHG Stylemakers featured in the September issue include:

Chris Benz –Creative Director for Bill Blass

Chris's mix of furnishings, accessories, and art follows the new-meets-old trend of his newly renovated Brooklyn house—with some high-low mash-ups thrown in for good measure. "My style is bold, casual bricolage," says Chris.

Justina Blakeney – Designer, Author and creator of The Jungalow blog

This Los Angeles designer mixes fun patterns with boho-meets-tropical color choices. Her top advice for mixing patterns is simple: repetition. "I like to pick two or three colors and pull those into each piece," she says.

Steve Woodward – President and Chief Merchant for Crate and Barrel

"Clean, thoughtful, timeless design makes me happy," the retail guru says. On watching trends, he adds. "I'm addicted to decorating shows, and I think you can learn a lot from them about your own personal style. Trends open your eyes to new possibilities."

Grace Bonney – Design*Sponge Founder and Author

Her new book, In the Company of Women, brings together the collected wisdom, passion, heartache, and savvy of 100 women business owners, each of whom she thoughtfully interviewed and photographed in their work spaces.  


Elsie Larson and Emma Chapman – Creators of the blog A Beautiful Mess  


The sisters have been creating together since they were little, so crafting, writing books, and creating photo apps was a natural segue beyond their blog. "We just get out of each other's way and get stuff done," says Elsie.

Roman Alonso and Steven Johanknecht – Commune Design

The Los Angeles-based design team behind Commune, Roman and Steven have partnered with West Elm to create a new line of beautifully crafted pieces with approachable price tags, so everyone can have access to their high-style California breeziness.

Katie Armour Taylor – Creator of Style Blog The Neo-Trad

A California girl living and working in Denmark, Katie's style inspiration spans the globe. Focusing on the surge of the color-blocking trend, Katie says, "I love bold color, especially pairing unexpected combinations. Today we favor more balance by mixing up the trend with natural materials or metallics."

Alec Babala, Bruce Kim, and John Humphrey – Founders of Greycork furniture

The trio started Greycork with the mission to provide affordable furniture shipped free in flat packs and assembled without tools. "We chose the name Greycork because it was our blank canvas," says Bruce.

Hana Getachew – Textile Designer

A love of her native Ethiopia led Hana to launch Brooklyn-based Bolé Road Textiles. Ethiopian weavers turn her colorful designs into fabrics for pillows, curtains, and more. She describes her style as "eclectic minimalism."


Katrina Hernandez and Josh Greene – Interior Designers

The push-pull of their personal styles—she's boho and he's classic—has made an ideal design union. They started in the fashion world, but joined forces to create elegant interiors with bold colors and patterns and high-style furnishings.

Marlien Rentmeester – Creator of the Style blog Le Catch

"Indigo is intrinsically easy," says Marlien, explaining how the distinctive shade that's synonymous with your favorite pair of blue jeans is just as versatile in your living room.

Erin Flett – Pattern Designer

For screen printer and home-goods designer Erin, growing a business means working hard, loving what you do, and adding a little color where you can. "Collect things that you love, and eventually your space becomes your story," Erin says.

Greg Salmeri – Garden Designer and Store Owner

The co-owner of Rolling Greens Nursery finds the way to inner peace with a mix of sculptural plants accented by carefully placed outdoor ornaments and salvaged pieces. "Style is important in every single thing you do. An outdoor space is no different to me in that regard than an indoor one," Greg says.

Fay Wolf – Professional Organizer and Author

Fay believes most messes can be fixed with recycled containers and commonsense labeling. "Embrace the imperfection of it all, and forget being Pinterest-perfect."

Michele Michael – Elephant Ceramics Owner


This creative pro used to be a decorating editor, prop stylist, and the owner of a prop house. But after taking a ceramics class in 2010, she realized she loved working with her hands to create something uniquely her own.

Jim Franco – Photographer, Video Director and Ceramicist

Jim says his ceramics style is simple and quiet. "It's about crafting a piece with a form that is almost plain… If I'm lucky, it might also satisfy my sense of design and proportion."

Asya Palatova – Gleena Ceramics Owner


Asya specializes in soft, sugary colors and vintage illustrations transferred in metal ink.

Kat Teutsch – Photographer and Claykat Ceramics Owner

When she started making too many ceramic pieces to keep, Kat launched her own store. For inspiration, she says, she looks to the things she loves, "from the ever-changing green of the forests or the blues from the ocean and sky."

Adina Grigore – Skincare Entrepreneur

The author of Skin Cleanse and the entrepreneur behind Brooklyn-based S.W. Basics takes us through her daily routine, focusing on keeping things simple.

Selina Lake – Interiors Stylist and Author  


"There's no such thing as too many plants," says London-based Selina. (I Couldn't agree more but good garden editing should also be considered...) 

In her new book, Botanical Style, she shows how to use plants and nature in interiors.

Sunday, June 15, 2014

The Best Father's Day Gift: "Alive & Cooking" Cookbook - Healthy & Delicious Homegrown Recipes made with Local Ingredients & Love



“It was with love for my father that I became obsessed with cooking and recipes,” wrote Alive & Cooking cookbook co-author Maryann De Leo.

It’s an era of unlimited gift possibilities For Dad, (close to 80 million hits via a Google Search for Father’s Day Gift Guides and what to buy for Dad)
There’s tech toys, manly BBQ equipment, and surfer dude shorts…
Tie jokes are a perennial Father’s Day gift cliché.

Why it’s portrayed as anything of a challenge to choose a gift to celebrate a Father – every child’s hero  - is a complete mystery.
In fact, knowing that Dads will buy something on their own if they really want it – the best Father’s Day gift is an obvious one: your time and love.

And what better way to share some quality time than cooking for Dad?

Shared shopping, meal prep, cooking, enjoying some great local wine or craft beer all through to the dining and sit down meal, is a surefire way to bring together food, drink, and fun. 
And kindle homegrown memories for a lifetime and generations to come.

Don’t know what to cook?
The answer lies in a cookbook.


This book is the perfect Father’s Day gift to be used as a lifestyle guide to good, healthy living AND as a cookbook brimming with family heritage recipes. 
Pick any of the hundreds of food and drink recipes to make together on Father’s Day.
And every day. 

Curated recipes from the authors’ family are so named for the mother, aunt, uncle, son or daughter who passed down or created the recipes.
These monogrammed recipes are charming and delicious: e.g. Helen’s Grilled Salmon, Junia’s Beef Stroganoff.
Who wouldn’t love Grandma Violet Terranova’s Fried Chicken? 
Violet claims she invented “Shake and Bake!” 
Then there’s Amanda’s Mexican Salad recipe and Gibbons’ Guajillo Chili, co-author Addison’s son  - who developed this recipe while in law school.

All the recipes make the Alive & Cooking cookbook feel like a sophisticated and informed version of a traditional church or community cookbook.

Written with deep-felt love as an homage to the authors’ fathers and family, the book fairly percolates not only with valuable, expert nutrition information (why cinnamon is key, or how detox cleaning is good, and did you know plums support the liver because they are rich in Vitamin A, iron, copper, zinc and fiber and can lower cholesterol, and plants "are masters at cleaning certain toxins from the air" and boost happier, more positive attitude) but also offers delicious, good-for-you recipes and practical, hands on tips.
One can’t help feeling you’re listening to a grandmother or friend describing the recipes -- as in, “Do not frost until cake is cold”), as well as the family food stories that will inspire and reward the reader for a lifetime.

I challenge anyone to not get a tad weepy -- and cooking motivated - reading the chapter “The Manicotti Lesson” that, not surprisingly, reads like a screenplay - and is all about making artful, family food connections. 
The Manicotti chapter boasts opera, the Beatles, Mother Dorothea singing, and her family’s culinary stories and cooking lessons on making manicotti with three cheeses inside shells.

How pretty that pasta comes in so many nature-inspired shapes, no?!

If for no other reason, buy Alive & Cooking for Dotty’s Manicotti.
It is a classic example of what makes this cookbook extraordinary. 
The recipe is a detailed, tour de force family heritage recipe the Food Network would promote like crazy.  
The food memoir head notes alone are fascinating short story. 

But wait, there’s Dotty’s Potatoes and Green Beans.
And Dotty’s Stuffed Artichokes. 
And more.
Clearly, there needs to be a Dotty Cookbook, I think you will agree.

For anyone who fails to see how the rather prickly, pointed artichoke could possibly be anything more than still art, (not to put too fine a point on it but art IS part of this edible beauty’s moniker.) there is Dotty’s easy to make, delicious artichoke recipe.

Dotty’s Stuffed Artichoke recipe will change your palate.

Ingredients:
4 large artichokes
2 c. Italian bread crumbs
1/3 c. tablespoons Locatelli cheese, grated
3 cloves garlic, minced
½ c. fresh parsley, washed well, dried, and chopped
1 8-oz. can plum tomatoes

Directions:
1.     Cut off any brown parts from artichokes
2.     Wash artichokes and dry well
3.     Trim artichokes so that they sit flat in pot
4.     Mix breadcrumbs, cheese, garlic, parsley, and enough tomato to moisten the stuffing so that holds together.
5.     Gently separate and pull apart artichoke.  (Don’t break off the leaves. The artichoke will be whole when it’s cooking.)
6.     Stuff each artichoke leaf with approximately 1 T. stuffing
7.     Site artichokes in the pot with a little water and a little tomato to steam
8.     Steam approximately 45 minutes

Variations: Use any grated cheese, Maryann’s family likes Locatelli.  She writes: (My parents had an ongoing debate about whether Locatelli was a region, a brand name, or a type of cheese. I don't remember if there was a winner.
Note: The tomatoes make the stuffing moist and hold it together. 
Serving size: 4 servings.

This cookbook is a food “hat trick”  (sorry, Ranger fans) that combines food stories and health and nutrition recommendations, along with recipes and tips.

For example, the Recipe chapter launches with this wise admonishment: “One of the most important instructions for preparing food is to taste it as you are cooking.  Adjust salt, pepper, spices, herbs, liquids, and ingredients as needed.”

Cooks and bakers note: Be fearless. Be bold.  

And break some rules. Recipes and menus are not tied to the clock.

De Leo writes: “Lunch can be the main meal of the day.  Often at mid-day my father had the best appetite and he could eat a big meal.”

In an excerpt from the Alive & Cooking cookbook. De Leo offers a love note / head note for this sweet recipe that clearly delighted her father who was then battling emphysema.

Recipe for Brie And Chocolate Sandwich

To make this easier for my (Maryann’s) Dad to eat, I cut it with scissors into small pieces. When I went to see if he liked it, there were hints of chocolate at the corners of his mouth and the plate was empty

Ingredients:
2 slices bread, whole grain, baguette or sourdough
Sliced Brie cheese (enough to cover a piece of bread
2 T. bittersweet chocolate chips
Directions:
1.     Toast bread lightly in a pan (No butter is necessary)
2.     Place slices of Brie on one side of the bread.
3.     Sprinkle chocolate chips on top.
4.     Place the other bread slice on top, and place the sandwich in a pan.
5.     Grill, pressing down and cooking until brown on both sides.

Serving size: 1

What makes this a special Father’s Day gift is the spirit of fatherly adoration and love that fills the book. 
In the Acknowledgements, De Leo sets the table for the reader: "Inspiration has come from my father many times… This cookbook, too, was inspired by my father. I wrote it for him and to him and I know he’d be happy to have me share what I learned with many others.”

Cooking is empowering.

With subtle authority, the book seamlessly and joyfully makes the connections to cooking, nutrition, health, food and family, especially to our revered elders: parents and caregivers.

The two authors are passionate about those connections and the forces that circle out to family, community, and beyond. 
Maryann is an Academy Award–winning filmmaker for The Chernobyl Heart.
Her latest film was nominated for a Golden Bear at the Berlinale in Berlin, Germany. She is a teacher at the School of Visual Arts, a UN representative for the Women’s International League of Peace and Freedom, and a home cook.

Nancy Gibbons Addison is the author of How to Be a Healthy Vegetarian
A Board–Certified health practitioner with the American Association of Drugless Practitioner, certified by eCornell University in plant-based nutrition and is certified for Basic Intensive n Health-Supportive Cooking at the Natural Gourmet Institute for Food and Health in NYC, among many other accreditations.
  
The authors’ personal stories and narratives are love stories – for their fathers – for their family, and their love of food

“It was the love for my father that I became obsessed with cooking and recipes,” wrote Maryann.
She describes how she and her family changed his recipes and the quality of food and her father’s health problems disappeared.  He was able to regain ten pounds; his doctor calling him “miracle man.”

The book describes how the authors came by their passion for delicious, healthy food, fueled by homegrown ingredients. 
Not surprisingly, Maryann’s father, Dominic tended a garden.  Her mother, Dorothea, tended the heart of the home – the kitchen.  
Who needs anything else to build a happy, healthy home?

“Highest quality food is the best”, notes Addison.
Grandmother De Leo passed this on to future generations long before it became trendy with today’s locavore chefs:  “Cook with the best quality ingredients you can find; that is what makes the best dish.”

So, take Dad to shop ingredients at a local farmers market. 
Karen Seiger’s Markets Of New York Father's Day Picks recommends fabulous, curated markets and maker finds.

I was so very honored to have been asked by my talented cousin Maryann to write the Foreword for Alive & Cooking: An Easy Guide to Health for You and Your Parents. 

Here is the tribute to the book’s mission to feed our bodies, our souls, and our families.
Rereading the Foreward for this Father's Day tribute, I am happy that it captures the essence of this important book.

Food is love.
Embraced by the earth, caressed by the sun, and kissed by the rain, nature respectfully shares her passions with us. 

Food is art  
The art of food fuels our imagination and creativity.  We create homes, traditions, culinary triumphs and comfort through our interpretation of food’s ingredients, preparation and presentation.  There is the saying, “The eyes eat first” with the food beguiling our sense of sight – flirting with us before seducing our other senses of smell, touch and ultimately, taste. What other art form takes hold of us so? Food is powerful. But it is also markedly tender, nurturing and sincere.

Food is a metaphor.
It is a tool, a weapon, a constant garden where love is growing, waiting to be shared. To be served, given away with abandon.

Food is a journey. 
It takes us to distant countries and far-away places. It takes us across time and generations.  Food penetrates our hearts. And our memories.  It is a passport to other cultures; a portal to our own unique past.

This book is transporting. 
It reveals -- or rips back the cover on the extraordinary connection to our families; our selves. 
You could say the food stories and nutritious recipes are lessons. 
Reading them, it’s almost as if our lives depended on it. 
It does.
The food chronicles here reveal an intimacy that can only be found in family heritage cuisines that are deeply and genuinely experienced: over generations, over the dinner table, over a lifetime of cheers’, salutes’, and amen’s. Our happiest, fondest memories are over celebrations of food and family. Big holidays and achievements. Romantic interludes. And quiet, tender, heartbreaking, private tributes.

My series’ of Homegrown books and writings explores the connection of master chefs to their inspired growers: the vegetable, duck and honey farmers, oyster growers and fishermen.  My talented, sensitive artist cousin, Maryann – and her co-author Nancy -  have taken this concept of eating inspired local food to the next level. Naturally.   While the concept of the book was sparked out of heartbreak and loss, let there be no doubt the book is one of enduring hope and love.

What could be more intimate and inspired than preparing nutritious, delicious food for family?  Time spent talking and working in the kitchen. Meals shared. Traditions and heritage passed on in the glow of serving home cooked meals with full plates and brimming glasses.

The recipes here are natural, healthy, organic and prepared with sustainable ingredients. of course. 
You will be inspired to cook them because each of the family recipes – our family – have been tested by time – and love.  And in the end, they are truly the best ingredients.  

Enjoy.  Cheers to family – and food!




Thursday, September 12, 2013

MARTHA STEWART’S 2nd ANNUAL “AMERICAN MADE” PROGRAM ANNOUNCES TALKS & WORKSHOPS




Martha Stewart Living Omnimedia will present its “American Made” program for the second year on October 16, 2013 at the Andaz Fifth Avenue.

Artisanal makers, doers and creative entrepreneurs from across the country will come together for the American Made Talks & Workshops.
Martha has planned the ultimate day of networking sessions and panels.

Tickets are now available for purchase (http://www.marthastewart.com/1009234/american-made-events) to the day-long event on October 16th celebrating the spirit of innovation with panelists & speakers including Jessica Alba, Lauren Bush Lauren (this marriage has provided Lauren with a unique “moniker magic!”) and Tracy Anderson, Bobbi Brown, Barbara Corcoran, Dominique Ansel, and Suchin Pak.

According to Martha Stewart Omnimedia,  “American Made” is a movement for individuals and communities that have turned their passion for handcrafted, well-designed goods into small businesses.
With small businesses in the U.S. creating the majority of new jobs, “American Made” shines a spotlight on the rising stars in this maker subculture with the “American Made Awards,” selected by the editors of Martha Stewart Living magazine in the categories of Crafts, Design, Garden, Style, Food, and Technology; as well as Audience Choice honorees chosen by popular vote on the “American Made” website. More than 230,000 people took part in last year’s Audience Choice nominations and vote. 

Over the course of the day at the American Made Talks & Workshops, guests will learn from Martha and interact with celebrities, innovators and creative entrepreneurs.  
American Made doers Photo courtesy: Martha Stewart 


The Creative Makers Series All Day Pass kicks off the morning with breakfast prepared by Martha’s favorite chefs and purveyors including Dominique Ansel, chef and owner of Dominique Ansel Bakery, featuring the famous Cronut™.

You will remember the Cronut was a featured breakfast treat at the Martha Cake Stand preview presented by Darcy Miller, vice president and editorial director, Martha Stewart Weddings, who featured two of my cake stand designs in the Martha blog. Plus Martha & Macy's sent me a $50 gift certificate for the creations!










  



The “American Made” day continues with exclusive sessions covering topics such as what it takes to become a creative leader and philanthropic entrepreneur, and how to build a successful brand, including:

   Women's Leadership Roundtable
Celebrity entrepreneurs and business leaders including Jessica Alba, actress, author, and co-founder of The Honest Company; Tracy Anderson, author and fitness entrepreneur, best known for her Tracy Anderson Method; Bobbi Brown, Founder and CCO of Bobbi Brown cosmetics; and Fern Mallis, Creator of New York Fashion Week and former Executive Director of CFDA, discuss the keys to their success what makes a great leader – in and out of the office; hosted by Martha Stewart.

   Doing Well While Doing Good
Hear from a new generation of entrepreneurs including Neil Blumenthal, Co-Founder and Co-CEO of Warby Parker; and Lauren Bush Lauren, Founder and CEO of FEED; who have redefined success by putting philanthropy at the forefront of their business, and learn why everyone benefits; moderated by J.J. Ramberg, author and host of MSNBC’s “Your Business”. 

   The Digital Toolbox
Tech and digital experts including Rachel Haot, Chief Digital Officer for the City of New York; Amanda Hesser, Co-Founder & CEO of Food52; Alexis Maybank, Founder & Chief Business Development & Strategy Officer of Gilt Groupe; Craig Nevill-Manning, Engineering Director, Google & Inventor of Froogle, a product search engine; and Katia Beauchamp, Co-Founder of Birchbox, discuss essential online tools and resources every entrepreneur should be using to get their business off the ground; moderated by Mario Armstrong, Emmy Award Winning Host, focusing in the areas of technology and digital lifestyle & on-air contributor for several networks including NBC's TODAY Show, Fuse, NPR, WYPR, CNN and HLN.

   Pioneering Creative Communities
One creative mind has the ability to change the landscape of a neighborhood, community, even a city. Makers, entrepreneurs and visionaries including Heath Carr, CEO of Bedrock; Jane Rosenthal, Producer and Chief Executive Tribeca Enterprises and listed one of New York’s 50 most influential women; and Lisa Switkin, Associate Partner at James Corner Field Operations and Lead Designer of the High Line, discuss how today’s and future communities develop and thrive out of passion, creativity and entrepreneurship; moderated by SuChin Pak, Chief Correspondent for DailyCandy.

   Building a Brand
Every brand starts small. Successful entrepreneurs including Julie Rice, SoulCycle Founder and CEO; Joe Rospars, Chief Executive Officer and Co-Founding Partner of Blue State Digital (BSD), Rospars previously served as Chief Digital Strategist for Obama for America; and Richard Christiansen, Founder & Creative Director of Chandelier Creative, share their knowledge and experiences on how to launch and grow a brand.

Calendar:
    VOTING FOR CATEGORY WINNERS 
AUG. 26 - SEPT. 22, 2013

      Vote for your favorite makers in crafts, food, and more.  You can vote up to six times daily.

Digging in to see the Garden Nominees?  Look here: http://www.marthastewart.com/americanmade/nominees/garden



Hungry to learn about the Food Nominees?  See here: http://www.marthastewart.com/americanmade/nominees/food




When voting, you can view all the categories including Design, Style, Craft and Technology.  
















   CATEGORY WINNERS ANNOUNCED
 SEPTEMBER 23, 2013

      Discover our 2013 American Made winners.
   VOTING FOR GRAND PRIZE WINNER
 SEPTEMBER 23 - 30, 2013
Which maker receives $10,000? You decide.
GRAND PRIZE WINNER ANNOUNCED 
OCTOBER 1, 2013

Find out who our 2013 Audience Choice Award Winner is