Edgewater Magazine Volume 2 Issue 1

SPR

ING

201

4

a publication of Klein-Yaney Media, LLC

8StepstoSuccess

$1MRecordingContract

WALDO?Looking for a new home

� Volume � - Issue 1 • EdgewaterMagazine.com

Direct AccessLab Testing

Available Tests Include:

Cardiac Risk Profile including Cholesterol, Triglycerides, HDL, LDL, and Risk Ratio

Blood Clotting

Prostate Screening

Thyroid Stimulating Hormone

*Fasting strongly recommended

Take charge of your health and wellness.Get your screening today!

For more information and to view a complete list of available tests visitor call the Laboratory at .

Direct Access Testing Available:

no appointment

Volume � - Issue 1 • EdgewaterMagazine.com �


10

6 Letter from the PubLiSheR

10 Couple Takes TOP PRize

12 Edgewater hAPPeningS

Calendar of evenTS

14 RiveRfeST Schedule16 ReSCue and Rehome20 Working for OTheRS

24 Art of bReWing

26 STRAWbeRRY Snacks28 PeAR Perfection31 Triple 1ST PLACeS and then a hOMe Run

Volume 2, Issue 1

16

26

31

Spring 2014


386-428-7730

Has your shingles rash healed, yet you are still suffering from symptoms including burning, stabbing pain,sharpness or sensitivity? If so, you may have a condition called Post-Herpetic Neuralgia, also known as PHN.

We are conducting a clinical research study for people who have experienced these symptoms for at least 9 monthsafter the onset of their shingles rash. This study will evaluate the effectiveness of an investigational medication for PHN.

To qualify you must:• Be between the ages of 18 and 80

• Be experiencing painful symptoms for at least 9 months after the onset of your shingles rash

Qualified participants will receive:• Study related medical care • Study medication • Compensation for time and travel

Health insurance is not needed to participate.

Visit www.RiversideClinicalResearch.com for additional information.


Mixture # 1 4 parts water to 1 part granulated sugar boil until sugar dissolves ~ cool

Mixture # 2 12 over-ripe bananas cut up into chunks 2 cans of beer 1 bottles of molasses 1# brown sugar Let ferment one week

Mixture # 3 Overripe fruit Squirt of honey blend coarsely in a blender

Dear Readers,

Thank you to our readers for the many calls and emails sent in ap-preciation of our work and continued success. We are thrilled to bring you our second issue as signs of spring abound.

The advent of spring is welcomed, as it is a season of new growth and hope, a time of celebration. The seasons have a huge impact on how we live our daily lives. From the time we awake, to our daily activities, to the food we eat and more. Throughout our issue we hope you are inspired to par-ticipate in activities and community events, such as Riverfest, First Fridays Night Market, educational classes, support groups or an upcoming 5K. Our recipes are designed with you in mind. Foods that taste good and help you stay on a healthy track. We hope they will help you to eat and feel well.

Grab your calendar and schedule some or all of these events, then schedule in some down time to enjoy the beauty of the sea-son. We do live in paradise ~ engage life to the fullest!

As a symbolic gesture of spring and life cycle we have select-ed the butterfly as our cover art. Some believe if a butterfly alights upon you, it is a sign of pure spirit and good fortune. Encourage these beautiful gentle creatures to visit your yard this spring.

See you next issue!

Be well,

Kimberly YaneyHappiness is a butterfly, which when pursued, is always just beyond your grasp,but which, if you will sit down quietly, may alight upon you.

-Nathaniel Hawthorne


1. What it isThe Wanderer Program is a free service of the Edgewa-ter Police Department/Citizens Assisting Police (CAP). The purpose of the Program is to quickly and safely find local area residents, including special needs children, who may wander away from their home, become con-fused and/or lose their bearings while away from home.

2. how To Sign upIt’s simple and requires very little time. Call one of the below numbers and let someone know that you, a close friend or a relative would like to sign up for the Wanderer Program. Within a few days, a CAP representative will call you and make arrangements to come by and get the required identifying information and take a photo. We will also give our client an ID bracelet so if he/she becomes lost and is unable to communicate, a passerby may notice and be moved to call for help using the information on the bracelet.

In no case will this information be used for any other purpose than to help you or your loved one to return safely home.

a. Call CAP Officer Peter Conover 386-872-1562b. Edgewater Police non-emergency 386-424-2000, Option 1c. Edgewater Police 386-424-2400, option 1, extension 2104

3. how The Wanderer Program WorksThe photo and identifying information will be kept on computer file at the Edgewater Police Depart-ment and our 911 dispatchers. (Volusia County Sher-iff’s Dispatch) Call 911 if this person should become missing. We’ll use the information on file to quickly lo-cate the lost person and return him/her safely home.

Contact: CAP Officer Peter S Conover386-872-1562 or [email protected]

Wanderer Assist Program

C.A.P.SCitizens Assisting Police

The Edgewater Police Department


Wanderer Assist Program

C.A.P.SCitizens Assisting Police

The Edgewater Police Department

10 Volume � - Issue 1 • EdgewaterMagazine.com

By Anne Checkosky

Though Sandi Kinsey Badali of Edgewater is back into the swing

of things now — literally, as tennis coach at New Smyr-na Beach High School, her season just got underway — it was a pretty crazy end to 2013 and beginning of 2014 for the mother of singing sensation Alex Kin-sey. Alex, of course, along with partner Sierra Deaton, is one half of the now-fa-mous duo, Alex and Sierra, who beat all other con-testants to claim the top prize on “The X Factor” for season three on Dec. 19.“It was a great moment,”

remembered Sandi, who was in the audience that night, along with 37 other family members and friends who made the trek to Los Ange-les to watch the finale.

When they were an-nounced as the winners Sandi screamed, then cried, and almost missed them perform “Say Some-thing,” by A Great Big World. “I was a mess,” she admit-ted, “but I couldn’t get on that stage fast enough.”

She was rewarded, though, by getting the big-

gest hug she’d ever got-ten from her son, she said.

“And we got to go to the wrap party. That was a lot of fun.”

The pair came home for Christmas, but didn’t spend a lot of time to-gether during their break, Sandi explained. Deaton, who is from Orlando, spent the majority of her time with her family, except for Dec. 26, when Alex and Sierra accepted the keys to the city of Daytona Beach during a ceremony at the bandshell, where

they performed four or five songs in front of a crowd 1,000 strong, Sandi said. The performance was also broadcast live on the local Fox affiliate.

It was a way for the pair to thank all of their sup-porters, who posted signs in businesses, came out to the bandshell to watch their weekly performanc-es on “The X Factor” and, most importantly, cast their votes week after week to advance them all the way to the top, Sandi said.

The prize for winning the competition was a $1 mil-lion recording contract with Sony and Syco en-tertainment, a joint ven-ture between Sony and Simon Cowell, X Factor judge and Alex and Sier-ra’s mentor. So on Jan. 2, Alex and Sierra flew back to LA to begin putting a record together. They are currently very busy writ-ing and have already got about 30 songs, she said.“They’ve been really productive,” Sandi said.

Though a bit nomadic at first — during the film-ing of the show they were housed at a hotel in Bev-erly Hills and spent their first week back this year at a music producer’s place in Malibu — the couple has rented an apartment and will be out there for the long haul, until their record is ready to go, she said.

They’ve not yet decid-ed how their work will

Alex Kinsey & Sierra Deaton

Volume � - Issue 1 • EdgewaterMagazine.com 11

be represented – single, extended play or full al-bum, Sandi said. In fact, much is unknown at this point, such as how long her 22-year-old son will remain away from home.

“It’s tough not having him around. Not knowing is the toughest part. I’m a planner, so this is a good lesson for me,” she said.

Despite the somewhat inconvenient time differ-ence — when she’s wind-ing her day down he’s just getting started — mother and son communicate every day, Sandi said.

And although Cowell has been overseas of late, he is in contact with them and is listening to their stuff, Sandi reported. Under Cowell’s tutelage, previous third-place X-Factor finishers, the boy band One Direc-tion and the girl band Fifth Harmony, went on to have lucrative careers.

Though he’s just at the be-ginning of his career, plen-ty of fellow Volusia County residents have recognized the singer in their midst, his mother said. Walking into a CVS when he was home, a shopper walked right up to him and said, “We are so proud of you.” The manager came out from behind the coun-ter to snap a photo with Alex. But he remains un-fazed by the attention.

“He’s a very humble young man and doesn’t let it go to his head,” Sandi said.

For New Years, they head-ed over to Siesta Key on the west coast for some much-needed down time and to ring in 2014 quietly, she said. Those kinds of times are precious to her now, as there is no telling to what heights Alex might climb in the music business.

“But my boy is still my boy and that’s nice,” she said.

SALON SALON

A young Alex destined for stardom

1� Volume � - Issue 1 • EdgewaterMagazine.com

february 20th

heart health fairBert Fish Medical CenterSchildecker Outpatient Lobby 4 p.m.-7 p.m.386-424-6505

March 6th

Stroke Support groupBert Fish Medical CenterOncology Conference Room 3p.m.-4:30p.m.386-424-5293

March 7th

first fridays night MarketVendors, Food/Beer/Wine, Music and the Edgewater Olympics, a fun team-

oriented event for fami-lies and friends to enter and great entertainment for the community. The market is open to the public-free admission. Visit Facebook page for latest information. Hawks Park, 1108 S. Ridgewood Ave., Edgewater 5 p.m.-8 p.m.

March 7th-March 16th

73rd Annual bike Week

March 12th

big Red bus blood DriveBert Fish Medical CenterSchildecker Lobby En-trance 10 a.m.-4 p.m.386-424-6505

Sev Chamber of Com-merce Ribbon Cutting Splash-N-Dash Car Wash& Detail Center10a.m. – 11a.m. 606 N. Ridgewood, Edgewater

March 12th-13th

Mayors fitness ChallengeFinal Assessment 5pm-7pmSchildecker Outpatient Lobby 386-424-5015

March 14th

RiverfestCarnival at Kennedy Park on Riverside Drive Friday through Sunday; Business Expo on Saturday; water activities on Saturday; live

local entertainment Sat-urday night; food/beer/vendors 6 p.m.-10 p.m.

March 15th

edgewater Riverfestand business expoPancake Breakfast starts at 7:00 a.m. Expo from 10 a.m.-4 p.m.

March 16th

RiverfestTug Boat Race 12:30 p.m.Menard May ParkMarch 18th

Man to Man Prostate Cancer Support groupBert Fish Medical Center

Volume � - Issue 1 • EdgewaterMagazine.com 1�

115 CANAL STREETTTEEEERRRTTSSLLAAANNAACCC511 , NEW SMYRNA BEACH, FL 3216888612233LLFFHHCCAAAEEBBAAANNRRYYYMMSSWWWEENN,

386-428-2449www.sevchamber.com

April 3rd

2014

Southeast Volusia Chamber of Commerce

Oncology Conference Room 9 a.m.-10 a.m.Tom Walker386-427-7840

Diabetes Support groupBert Fish Medical CenterSchildecker Board Room6 p.m.-7 p.m.386-424-5067

March 22nd-23rd

new Smyrna beach film festThe Woman’s Club of New Smyrna Beach 403 Magnolia St., New Smyrna Beach

March 28th-30th

nSb balloonand Sky festivalNew Smyrna Beach Municipal Airport

April 3rd

Sev ChamberChallenge 5K115 Canal Street,New Smyrna Beach5:30 p.m.-7 p.m.

Stroke Support groupBert Fish Medical CenterOncology Conference Room3 p.m.-4:30 p.m. 386-424-5293

April 4th

first fridays night MarketVendors, Food/Beer/Wine, Music and the Edge-water Olympics, a fun team-oriented event for families and friends to enter and great entertain-ment for the community. The market is open to the public-free admis-

sion. Visit Facebook page for latest information.Hawks Park, 1108 S. Ridgewood Ave.,Edgewater 5 p.m.-8 p.m.

April 9th

Sev Chamber of Com-merce Ribbon CuttingRiverside Clinical Re-search 10 a.m.-11 a.m.346 N. Ridgewood Ave. Suite B, Edgewater

April 15th

Man to Man Prostate Cancer Support GroupBert Fish Medical CenterOncology Conference Room9 a.m.-10 a.m.Tom Walker 386-427-7840

Diabetes Support groupBert Fish Medical CenterSchildecker Board Room6 p.m.-7 p.m.386-424-5067

April 19th

earth Day festivalExhibits by environmen-tal organizations; shop produce, plants, hand-made crafts and more; scavenger hunt and kids’ activities; music; foodHawks Park, 1108 S. Ridge-wood Avenue, Edgewater10 a.m.-4 p.m.

April 25th

Relay for LifeSoutheast Volusia5 p.m. KickoffRiverside Park NSBPatty Palmer386-424-5067

April 26th

Sev YMCA healthy Kids Day148 W Turgot Avenue Edgewater

April 27th

Sev YMCA 5K8 a.m. Riverside Drive - Kennedy Park

May 1st

Stroke Support groupBert Fish Medical CenterOncology Conference Room3 p.m.-4:30 p.m. 386-424-5293

May 13th

Womens health fairBert Fish Medical CenterSchildecker Out-patient Lobby401 Palmetto St.New Smyrna Beach5 p.m.-7 p.m.386-424-6505

May 14th

big Red bus blood DriveBert Fish Medical CenterSchildecker Lobby Entrance401 Palmetto Street10 a.m.-4 p.m. 386-424-6505

Submit events [email protected]


Health • Home • Life • AutoDental • Medicare Supplements

AFLAC - Long Term Care

WALK-INS WELCOMEProudly serving Edgewater for over 21 years

Health Care ReformEnrollment Center

Edgewater Riverfest and Business Expo 2014, presented by Edgewater Expo, Inc will be held March 14-16 along the shores of the Indian

River. The city’s largest event will span Riverside Drive from Kennedy to Menard May Park over the three-day weekend filled with fun for the entire family.

Festivities begin Friday evening with free entertainment and a carnival. Music acts throughout the festival will include pop, rock, old time rock and roll, country and more. Enjoy an evening ride on the Ferris wheel overlooking the Indian River. Wake up Saturday morning and head out to Menard Park for a pancake breakfast to benefit Cudas Unhooked prior to strolling the many businesses set-up to expose.

Enjoy favorite fair foods and visit the Rotary Club of Edgewater’s beer garden located at Kennedy Park throughout the weekend. Admission is free and open to the general public. Carnival wristbands are available in advance at City Hall, 104 N Riverside Dr, Edgewater. Carnival tickets and wristbands may also be purchased during the event.

River activities are hosted by Salty Paddle Outpost on Saturday from 10 a.m. to 4 p.m. in Menard May Park. Experience a kayak or stand up paddleboard FREE. Enter the free kayak and paddleboard races from 11 a.m. to 2 p.m. to win fabulous prizes! Pick your favorite boat and purchase your ticket at the 3rd Annual Tug Boat Race, held Sunday, March 16th at 12:30pm and watch to see if your tugboat will cross the finish line first. The winner takes home a CASH prize!

If you are interested in becoming a vendor, applications are available online. For more information please visit www.EdgewaterExpo.com


Scores of animals across the country temporar-ily call shelters home. In some areas, the number of animals surrendered or brought into shelters

for other reasons has reached epidemic proportions.

When arriving to the Volusia Society for Aid to Animals, Inc (VSAA) d/b/a Edgewater Animal Shelter we find occupancy levels listed as “fair” that day; a couple dozen cats, as well as dogs. It begs the question as to how they wound up in the shelter. Some found, oth-ers rescued and a few surrendered, but the one thing in common is that they are all hoping for a new home.

The VSAA was formed by Joseph and Beverly Cowl-ing and their niece, Dr. Ginger Bryant-Hutchin-son, DVM. The primary purpose of VSAA is to shel-ter, spay/neuter and offer low cost healthcare services to misplaced and distressed dogs and cats.

During our visit, we witness the adoption of “Radar” by Louann Cox and her father. You see, Louann rescued Radar twice. First, bringing him to the shelter after find-ing him, then adopting him thereafter. Although ani-mal adoption remains one of the single best ways to help, for many animal lovers adoption is not feasible. Fortunately, there are other ways individuals can help.

The shelter offers a wellness clinic for both dogs and cats and is open to the general public. Appoint-ments are preferred, but walk-ins are welcome.

AdvertisingHelp to get the word out about their available ani-mals. Sharing information about our shelter among your group of friends or through social media is a way to bring information about animals and shelters in need to others. It may take mere seconds to share the plight of a shelter animal or forward a photo of ani-mals currently living in shelters. Sharing such information can improve the animals’ chances of finding homes.

Make charitable donationsOur shelter has limited resources and is often more than happy to take both financial donations and donations of supplies. The next time you are purchasing a bag of food for your pet, consider purchasing an extra oneto donate.


Consider the benefits of adopting a mixed breed...

* Mixed breeds tend to live longer, health-ier lives because they may not be subjected to the inbreeding of some of the purebred varieties.

* Mixed breeds may have a lower risk of some of the genetic diseases that plague certain pure breeds, including hip problems or eye diseases.

SuppliesThe shelter also accepts towels, linens, food bowls, car-riers, crates, brushes, shampoo, collars and leashes, lit-ter, toys and other items that can be used to keep ani-mals clean and comfortable. If you are cleaning out old sheets and towels from your home, donate them to a shelter rather than tossing them into the trash.

volunteer or fosterConsider assisting through volunteering to keep the shelter running smoothly.

Spay and neuterResponsible pet owners should neuter their pets so the animals cannot reproduce. Preventing unwanted animal pregnancies can reduce the number of animals that find their way into shelters.

Don’t make pet decisions lightlySome people get a pet on a whim without fully think-ing through the level of care required for animals that may live 10 or more years. Pets require a long-term commitment, so anyone who is not ready to take on a new member of the family should avoid doing so.

The shelter is located at 605 Mango Tree Drive, Edgewater and can be reached by calling (386) 957-3994. Hours are Monday through Saturday from 10:00 a.m. to 4:00 p.m., closed on Sunday.


buSin

eSS D

iReC

TORY

Flor

ida S

hores

Reclaimedwatering restrictions

have been lifteduntil further notice.Reclaimed watermay be used at

anytime on any day.Please voluntarily

refrain fromwatering

10am-4pm

to our Christmas Coloring Contest winners from the Winter Edition of

Edgewater Magazine!

3-5 age group Lori Walker6-8 age group Kalli Martinez9-11 age group hanna Jontes

Thank you to all who submitted entries, and look for other contests

in future editions!

Lori Walker

KalliMartinez

HannaJontes

COngRATuLATiOnS!

�0 Volume � - Issue 1 • EdgewaterMagazine.com

Let us accept the premise, for a mo-ment, that all the

major institutions on Earth are designed to operate just fine with people of average intelligence. Or-dinary people. They do, after all, make up the bulk of the planet’s population. The genius is a rare bird. So is the idiot. Neither group exists in sufficient number in a given location to popu-late any large undertaking.

So, whether we are looking at the Catholic Church, Microsoft, the U.S. Government, Disney, the Red Cross, or General Electric, they all have one thing in common. They operate with varying de-grees of continuing suc-cess by relying on the tal-ents of ordinary people.

What is it then that makes some ordinary people more recognizable than others. Some get ahead with great ease. Others drone on for a full working lifetime, making a good living, but never breaking out of the pack. There are some guidelines that are exceedingly simple to fol-low and yet are followed by so few. Many years ago, I had a supervisor - a little bitty sawed off guy from Vermont - who sat me down and shared a few guidelines with me. Over the years, others have been added to the list through more good guid-ance, or through experi-ence. They have worked without fail in every role I have played through-out my working life. May-be they can help you, or someone you know.

OTHERSWorking for

by Jerry Fox

“That which ordinary men are fit for, I am qualified in;and the best of me is diligence.”

- William Shakespeare, King Lear

Volume � - Issue 1 • EdgewaterMagazine.com �1

1. Come early, stay late. Management does not look kindly on the habitually tardy. Neither do they look kindly on the employees who are already standing at the door at quitting time. It doesn’t take much to arrive five minutes early, and still be around at five or ten minutes after quitting time. A simple thing, but it makes one stand out from the crowd in a totally positive way.

2. Volunteer. It is sort of a standard mantra that one should never volunteer for a task that may turn out to be difficult or unsavory. Not so. These kinds of assignments come along frequently. They must be done. Someone has to do them. A willingness to take on these projects can go a long way toward building a reputation as a team player with a can-do attitude.

3. Learn the Language. Every enterprise has its jargon. Somewhere there is a guide to the language of the business. Find it. Memorize it. Know how to speak the language of your industry. It will speed your understanding of the business. It will make it easier for management to talk to you. It will make it easier for you to understand the issues facing management. You will be noticed.

4. Learn the Industry, your piece of it, and your place in it. Most people worry about their own job description, and let it go at that. If you spend some time learning about the industry you are in, how it works, who its customers are, who its major suppliers are, who its major trade organizations are, what its principal industry publications are, what place your company occupies in the industry, how your location is organized, and then how your job fits into achievement of the overall industry and company objectives, you will be instantly more valuable as an employee, and as a sounding board in management discussions of problems and opportunities. Your broad interest and understanding will make you stand out.

5. Anticipate. Always be on the alert for requirements that may be placed on your boss. Anticipate what support will be needed in order to meet those. Get out in front of the need. A couple of successes at anticipating the need, and having the ready response at the right moment, and you will go far.

6. Communicate. The essence of success is the ability to move well formed thoughts, intact, from one mind to another. This is vocabulary, this is logic, this is understanding when to speak, when to write, when to

illustrate, when to use body language. If you are weak in communications ability, get help. For when you become adept at good communications, your ideas will not only be sought, they will be heard and often acted upon.

7. Attention to detail. This is the most common failing of ordinary people. Look at your finished work product and ask yourself what is missing, what does not add up, where is the weakness in your conclusions, what have you failed to examine. Be your own worst critic. Save your boss the time. Perseverance. Diligence. Exactitude. Thoroughness. Timeliness. Let these be your watchwords. Do it right the first time. You will be appreciated and maybe even strongly valued.

8. Who owns the job? Finally, always bear in mind that the employer owns the job. The job does not belong to the employee. That is so whether you are an entry level person, or President of the United States. In every case, it is a job that you are privileged to hold for a time. Someone else likely held it before you, and someone else will likely hold it after you.

Most of us spend our working lives in support of organizations that are trying to make something happen - whether it is making a profit, teaching, healing, aiding the spirit, or providing some kind of needed product or service. Working with and for others is never easy. It can, however, be very rewarding if we fully get with the program, whatever it is. go for it!

Tony�Olivieri:�386�547�0752�� Office:�386�586�4947�Eric�Osweiler:�386�566�4674�� Fax:�386�345-0653�

2000�Maytown�Rd.�Oak�Hill,�FL�32759��[email protected]�

A & A Metal Roofing Supply of

Central Florida, Inc.“Best Service, Lowest Price”

�� Volume � - Issue 1 • EdgewaterMagazine.com

Volume � - Issue 1 • EdgewaterMagazine.com ��


By Jimmy Wyatt

Congratulations, you are embarking on a hob-by that will be refreshing and rewarding. So what will you need to get started? Initially you

will need a home brewing kit. This kit generally consists of a 5-gallon fermentation bucket, a 5-gallon bottling bucket, a 5-gallon carboy, an air lock, a siphon (also called a racking cane), plastic spoon, tubing, bottle capper, sanitizer and a thermometer. This is a very ba-sic brew kit; it can vary in price. As costs increase you will generally receive more goodies like a hydrometer and/or funnels. You will also need a pot that will be able to hold 2.5 to 3 gallons; 5 gallons or more of water (re-verse osmosis or spring), bottles and an ingredient kit.

Sanitization is the most important step in my brew day. I use a product called Starsan. It is available at your Local Home Brew Shop (LHBS) or online. It is a no rinse sanitizer (combine solution; one ounce Starsan to 5 gal-lons of water) It needs to contact the surface you are sanitizing for 30 seconds. It does get very foamy but this will not affect your beer. It can be reused over and over again. I keep a bulk amount in one-gallon contain-ers and also a spray bottle. I generally put everything that needs to be sanitized in the fermentation buck-et along with a gallon of Starsan. I then put the lid on and give a good shake, making sure to cover the air-lock hole. Then drain the Starsan off and you are ready.

Today we will be brewing an extract kit called American Light. This kit contains liquid malt extract (LME), dry malt extract (DME), rice syrup solids, corn sugar, hops and yeast. This is a very basic kit that should turn out similar to an American Lager, but tastier! Your first step is to bring 2.5 gallons of water to a boil. While the water is heating soak the can of LME in some warm water as this will help it to flow better when you are ready to add it to the boil-ing water. When the water begins to boil, remove the pot from the burner and add the LME. This is now called the “wort”. Stir with a spoon and leave the spoon in the pot to sanitize it. Return the pot to the burner and bring the wort to a boil. Once the wort begins to boil be careful be-cause boil overs can occur. With the wort boiling add ½ ounce of Brewer’s Gold hops to it. (Now is a good time to sanitize all the equipment that the wort will come in con-

tact with after it is cooled, i.e. bucket, lid, airlock, yeast packet and scissors. Follow the directions in the kit.) Let the wort boil for 40 minutes then add the one pound DME, ½ pound rice syrup solids and ½ pound corn sugar to it. Let the wort boil for 5 minutes then add ½ ounce Cluster hops. Boil for an additional ten minutes. Turn off the heat.

We need to cool the wort as quickly as possible. Longer cooling time comes with an increased risk of contamina-tion. An ice bath is the simplest method of all, and that is what I recommend. There are two options when using an ice bath. The first is to let the wort cool down all the way to pitching temperature, around 70 degrees F. The other way is to cool the wort down to around 100 degrees F, then move it to the fermentation bucket and add very cold water. To achieve this very cold water place 2 to 3 one gallon containers of water in the freezer for a couple of hours. For this brew I will cool to pitching temperature using 20 pounds of ice in my utility sink and adding wa-ter. Lower the pot of wort into the ice bath. I think it is important to cover the pot with a towel or the sanitized pot lid. I like to stir the wort with a sanitized spoon about every 5 minutes. Wait for the wort to reach 70 degrees F. Make sure your thermometer is also sanitized. Once the wort is properly cooled pour it into the fermentation bucket and top it off to the 5-gallon mark on the brew-ing bucket with RO or spring water. Sanitize a pair of scis-sors and the packet of yeast. Sprinkle the yeast on top of the wort, and place the sanitized lid on the bucket followed by the sanitized airlock. I add some sanitization fluid to the airlock. Now place it in a cool place, and let it sit for 2 to 3 weeks. In Florida during the winter it is not hard to find a cool place(around 70 degrees F) but it can be difficult in the summer, unless you keep your A/C set around 70. I’ll give you more information on temperature control in a future article. So that is a brew day in the simplest form! At this point you are about four weeks from enjoying a delicious home brew. Next, you are then ready for bottling. To bottle the beer you will need a bottling bucket, priming sugar, sanitizing solution, bottling wand bottle caps, bottle capper and somewhere between fifty to sixty bottles. I will defer you to YouTube where there are a plethora of instructional videos on bottling. After two to four weeks in the bottle the beer will be ready to drink. Cheers!

Find me at facebook.com/15centbrewing, Twitter @15centz or [email protected]

ARTTheof Brewing

So it’s your first brew day! Boiling the wort

Transferring wort to fermentation bucket

Sprinkling the yeast in the wort


Strawberries are a quick and easy snack for adults

and children. It’s no won-der why they’re a top fruit juice in kitchens and lunchboxes everywhere. Plus, these tasty fruits are packed with almost 140 percent of immune sys-tem boosting vitamin C.

“Strawberries always put a smile on my face,” says Chef Justin Timineri, ex-ecutive chef and culi-nary ambassador, Florida Department of Agricul-ture and Consumer Ser-vices. “My favorite rec-ipe for them is to simply ‘Rinse, eat and repeat.’”

You can find more snack ideas and recipes at http://bit.ly/floridaberries.

fluffy Stuffed StrawberriesYield: 16 servings 1 pound Florida strawberries 8 ounces low-fat cream cheese, softened 3 ounces low-fat yogurt 1/8 teaspoon vanilla extract

Cut stems off strawberries and carefully scoop out 2/3 of inside with knife or spoon, creating a cup. Be careful not to make any holes. Cut piece off bottom tip of strawberries to allow them to stand up.

Beat cream cheese and yogurt until fluffy. Fold in vanilla extract.

Working in batches, place cheese mixture into pastry or sealable bag with small corner cut off. Fill strawberries with cheese mixture. Garnish with mint and serve.

Kids Can: Place cheese mixture into pastry bag and fill strawberries.

SnacksSTRAWbeRRYSensational

SnacksSensational

How to buyChoose strawberries that are plump, fragrant and firm, with no signs of bruising or leaking.

How to storeIt’s best to eat strawberries on the day of purchase. You can freeze strawberries by hulling, lightly washing and drying them. Arrange in a single layer before placing in the freezer.

Hulling tipsNever hull strawberries until after they have been washed or they will absorb too much water and become mushy.

Sign-up to receive a FREE copy of the”Kids in the Kitchen” cookbook at: http://bit.ly/flfffkids.


Strawberry Dessert PizzaYield: 2 to 3 servingsCrust: 1/2 pound butter, two sticks 2/3 cup sugar 1 egg 1/4 teaspoon baking powder 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 2 1/3 cups all-purpose flourTopping: 1 8-ounce package cream cheese 1 tablespoon honey 2 tablespoons sugar 3 pints Florida strawberriesGlaze:

1 tablespoon honey 1 teaspoon water

To make crust, cream together butter and sugar with mixer until fluffy. Add egg, baking powder, salt and va-nilla extract until mixture is smooth. Add flour and mix until smooth dough is formed. Place finished dough in between two sheets of wax paper and refrigerate for 20 minutes. Remove from refrigerator and roll dough out to 1/4-inch thickness and in round shape. Place dough in greased 12-inch pizza pan and bake in preheated 350∞F oven for 25 minutes or until crust is light brown. Cool com-pletely.

To make topping, combine cream cheese, honey and sugar until smooth. Spread evenly over cooled cookie crust, leaving 1/2-inch border uncovered. Place sliced strawberries around outside border; fill in middle of pizza.

To make glaze, combine honey and water; brush over top of finished pizza.

Kids Can: Glaze top of finished pizza. Place sliced straw-berries on top of pizza.

Strawberry-Mango MilkshakeYield: 3 servings 3 tablespoons sugar 2 teaspoons vanilla extract 1/2 cup low-fat milk 6 ice cubes 1/3 cup plain yogurt 10 Florida strawberries, hulled 1 mango, peeled and slicedGarnish: 1 dollop whipped cream 1 Florida strawberry 1 slice of mango

Put everything but fruit into blender; blend on low, gradu-ally increasing speed. Once smooth, add fruit and finish blending until completely smooth. Pour into tall glass and enjoy.

Strawberry MuffinsYield: 12 servings 1 1/2 cups Florida strawberries, chopped 3/4 cup sugar 1 3/4 cups all-purpose flour, unsifted 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 eggs, beaten 1/4 cup butter, melted 1 teaspoon vanilla extract

Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and straw-berries separately. Preheat oven to 425∞F. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawber-ries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muf-fin cups. Bake for approximately 20 minutes. Serve warm.

Kids Can: Spoon mixture into muffin cups


For the more than 25 million Americans liv-ing with diabetes,

food choices are critical to maintaining their health.

Chef Sam Talbot, who was diagnosed with type 1 diabetes when he was 12 years old, understands those challenges. But with his new cookbook he proves that diabetics don’t have to sacrifice flavor in order to follow a healthy eating plan.

Talbot earned national recognition as the runner-up in Season 2 of Bravo’s hit TV show “Top Chef.” In his new book, “The Sweet Life: Diabetes without Boundaries,” he shares how diabetes has affect-ed — but has not com-

diet that includes plen-ty of fiber-rich fruits and vegetables and carbohy-drates that rank lower on the glycemic index (GI).“Pears are one of my fa-vorite fruits to use in reci-pes,” says Talbot. “They are a low GI fruit, they’re high in fiber, and the fla-vor of a ripe pear is just out of this world. They are in-

promised — his life and career, and offers 75 fresh, all-natural recipes that can be enjoyed by both dia-betics and non-diabetics.

Cooking toManage DiabetesDoctors recommend peo-ple with diabetes follow a healthy, well balanced

Lavender Poached Pears.Photo by Tara Donne

Sam Talbot’s “The Sweet Life” is available on amazon.com, at Barnes and Noble, and at book stores nationwide.

Photo credit: Sarah Kehoe

credibly versatile in sweet and savory recipes in all types of world cuisines.”

These recipes are from Talbot’s book, and show-case the fresh, sweet fla-vor of pears. For more information, visit www.SamTalbot.com, and for additional pear recipes, visit www.usapears.org.

The Glycemic IndexThe glycemic index (GI) rates car-bohydrates on a scale of 1 to 100 based on how rapidly a food item raises blood sugar levels after eat-ing. Foods that rank high on the glycemic index are digested rapidly, which produces marked fluctuations in blood sugar and insulin levels. Foods with a low glycemic index are digested slowly and raise blood sugar and insulin levels gradually. Source: University of Sydney Glyce-mic Index Group, Human Nutrition Unit, School of Molecular Biosciences.


Peel, halve and core pears using a melon baller to scoop out seeds. In large pot, combine 3 cups water, sweet-ener, lavender, hibiscus, chamomile tea and mint. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add pears and simmer until you can easily pierce pears with the tip of a knife, about 20 minutes. To serve, transfer pear halves to 4 individual bowls and ladle some of the cooking liquid over the top.Per Serving: 72 calories, 1 g protein, 19 g carbohydrates, 0 g total fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 2 mg sodium

Lavender Poached Pears

Makes: 4 servings2 large ripe pears, such as bosc or Anjou, slightly firm to the touch3 tablespoons granulated stevia extract, or to taste1 tablespoon dried lavender2 blossoms dried hibiscus1 chamomile tea bag1/2 cup loosely packed fresh mint leaves

Yogurt with Pear and CoconutMakes: 4 servings

Juice of 1 lemon1/3 cup unsweetened shredded coconut2 tablespoons graham cracker crumbs1/2 cup grape-nuts or granola cereal1 tablespoon granulated stevia extract, or to taste1 teaspoon ground cinnamon2 ripe pears, such as Anjou or bosc, slightly firm to the touch3 cups 2% plain greek yogurt

In medium bowl, combine lemon juice, coconut, graham cracker crumbs, cereal, sweetener and cinnamon. Peel, core and finely chop pears. Spoon yogurt into 4 bowls and top with fruit and coconut mixture. Note: This recipe can do double duty as a dessert if you serve it up parfait style. Spoon 1/8 of the pears into the bottom of each of the 4 bowls or parfait glasses. Add 1/8 of the cereal mix-ture, then 1/2 cup of yogurt. Repeat with the remaining pears, cereal mixture and yogurt.

Makes: 4 servings

Asian Style Lettuce Wrapswith Chicken and Crunchy Pears

1 tablespoon cornstarch2 tablespoons peanut oil1 tablespoon minced garlic1 1/2 tablespoons grated gingerroot6 scallions, thinly sliced, green and white parts separated1 pound ground chicken, dark meat1 tablespoon chili sauce 2 tablespoons hoisin sauce2 tablespoons soy sauce1 large uSA Pear, such as Red Anjou or bosc, cored and cut in matchsticks Toasted sesame oil to taste12 large tender lettuce leaves, such as bibb, butter or red leaf Cilantro sprigs

In small bowl, mix cornstarch with 3 tablespoons water to form smooth paste and set aside.Warm peanut oil in skillet or wok over medium high heat. Add garlic, ginger and white parts of scallion and stir-fry until fragrant, 2 to 3 minutes. Add chicken and cook, stir-ring frequently until it breaks into small pieces and is no longer pink, about 8 minutes.Add chili sauce, hoisin, and soy sauce, stirring to com-bine and evenly distribute ingredients. Add reserved cornstarch slurry and stir until sauce is clear. Finish with re-served scallion greens, pear matchsticks, and a splash of sesame oil.To serve, place heaping tablespoon of filling in middle of lettuce leaf with few cilantro leaves, if desired. Wrap let-tuce around contents, pick up with hands and eat.

(pictured on previous page)

Recipes are excerpted from the book, “The Sweet Life: Diabetes without Boundar-ies,” by Sam Talbot. Published by Rodale. Copyright © 2011.

�0 Volume � - Issue 1 • EdgewaterMagazine.com

Peel and core the pears, then slice them into 1/2-inch-thick slices. Spray a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the pears and cook, stirring once or twice, until warmed and slightly softened but they still retain their shape, 5 to 8 min-utes. Transfer the pears to a plate.Season the pork chops with the salt and pepper. Spray the skillet with cooking spray again, then add the pork chops and cook until just slightly blush in the center, 4 to 5 minutes per side. Transfer to a second plate and cover to keep warm.Add the broth and port to the skillet, raise the heat to high, and cook until the liquid is reduced by about half, 5 to 6 minutes. Stir in the mustard and whisk until dissolved, then return the pears to the pan and stir to combine. Spoon the sauce over the chops and serve.

Pork Chops with Pearsin Port Wine Sauce

Makes: 4 servings

3 large firm-ripe USA Pears, such as bartlett or Anjou Cooking spray4 1/2-pound center-cut bone-in pork loin chops (about 3/4 “ thick)1/4 teaspoon salt1/2 teaspoon freshly ground black pepper3/4 cup low-sodium chicken broth3/4 cup tawny port wine1 tablespoon Dijon mustard

Recipes adapted and reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wonders by Ellie Krieger. Copyright 2013. All rights reserved.

Crispy Chicken Cutlets with Pears,Shallots and Wilted Spinach

4 small boneless, skinless chicken breasts Salt and freshly ground black pepper1/4 cup all-purpose flour1/4 cup extra virgin olive oil, divided3 tablespoons unsalted butter, divided2 shallots, thinly sliced2 large uSA Pears, peeled, cored and cut in 1/2-inch dice Juice of 1 lemon1 teaspoon Dijon mustard3/4 cup chicken or vegetable stock4 teaspoons finely chopped fresh thyme (about 4 sprigs)2 tablespoons coarsely chopped flat leaf parsley2 cloves garlic, thinly sliced1 1/4 pounds fresh spinach, trimmed, washed and dried

Makes: 4 servings

Place each chicken breast between 2 sheets of plastic wrap. Using heavy skillet or mallet, pound breasts to 1/4-inch thickness. Season both sides with salt and freshly ground black pepper and lightly coat with dusting of flour. Place 1 tablespoon each of olive oil and butter in large skillet over medium high heat. When butter begins to foam, add two chicken breasts and sauté one side until golden brown, 2 to 3 minutes. Turn chicken breasts over and sauté other side until cooked through, 2 to 3 minutes. Transfer chicken to plate, raise heat to medium high and repeat with another tablespoon each of olive oil and butter and other 2 chicken breasts. Add shallots and pears to pan and cook over medium-high heat until lightly translucent and golden, about 3 minutes. Add lemon juice, mustard, chicken stock and any juices on plate

and deglaze pan, scraping to loosen any brown bits on bottom with wooden spoon. Simmer until sauce reduces by half, about 4 minutes. Add chopped thyme and parsley, and gradually stir in remaining butter until just melted. For spinach, add remaining olive oil and sliced garlic to large sauté pan. Warm oil over high heat. When very hot, and before garlic has color, add spinach and cook, stirring constantly for about 2 minutes or until spinach is bright green and slightly wilt-ed. Season to taste with salt and freshly ground black pepper. To serve, divide spinach between four plates, placing a mound on each. Top spinach with cutlet and spoon shallot and pear sauce over top.

Check the Neck for Ripeness Ripeness is the key to enjoying pears at their sweetest and juiciest. To judge a pear’s ripeness, USA Pear growers advise you to “check the neck.” Press the neck, or stem end, of the pear. If it yields to gentle pressure, it’s ripe, sweet and juicy. If it feels firm, simply leave the pear at room temperature to ripen within a few days. Don’t refrigerate your pears unless you want to slow their ripening.

Volume � - Issue 1 • EdgewaterMagazine.com �1

Rank Team Total Chicken Ribs Pork Brisket

1 Swamp Boys 777.08329 195.7500 197.1833 187.2167 196.9333

2 Big Papa’s Country Kitchen 773.49999 187.9333 190.7833 198.3167 196.4667

3 Lang BBQ Smokers 765.98331 192.1667 192.9000 192.2333 188.6833

4 Sweet Smoke Q 764.78333 192.6833 186.7500 195.0500 190.3000

5 Bull Rush BBQ 763.43331 187.0000 188.1000 198.5667 189.7667

Swamp Boy, Rub Bagby, rocked in the New Year with 1st Place in Chicken, Ribs, and Brisket, along

with the Grand Championship at Edge-water, FL. Big Papa’s Country Kitchen, who took 2nd in Pork and Brisket, was Reserve. The Banjos, Bikes & BBQ Contest drew 20 Pro teams for its inaugural event.

Congratulations to all the winners and thanks to all the participants, judges and sponsors who helped make this event a huge success. Visit us on Facebook at BanjosBikesBBQ.For info on next year’s competition and festival, contact Janet Shira at the City of Edgewater, 386-424-2400 ext. 1330 For more information on the Flor-ida Bar-B-Que Association, vis-it their website: www.flbbq.org

3rd Overall - Lang BBQ Smokers People’s Choice - Swinos Brisket - Swamp Boys

Big Papa’s

Chicken, Ribs & Brisket - Swamp Boys

Reserve - Big Papa’s Country Kitchen

YES Electric, Festival Sponsor presentsCourtesy of Florida Barbecue AssociationJanuary 3-4, 2014 Banjos, Bikes & BBQ

Edgewater Magazine Volume 2 Issue 1

Documents

Transcript of Edgewater Magazine Volume 2 Issue 1