Michael Rozman/Warner Bros.

Kerry Washington is a woman of many talents.

Not only is she a Golden Globe-nominated actress, but turns out, the star also studied traditional martial arts in India, is certified in yoga and has dabbled in water aerobics.

"It's harder than you think," theScandal star told Ellen DeGenereson Tuesday. As Washington revealed to the daytime talk show host, she particularly liked doing water aerobics when she was pregnant. What a lucky coincidenceDeGeneres also likes doing water aerobics in the summer and invited the star to join her. Hey Ellen, can we come, too?

If Ellen is in the market for yoga lessons, Kerry is her galunless you ask the star's mom.

As the story goes, after graduating George Washington University, Washington headed to India for seven months to studytraditional Indian martial arts, cultural movement and yoga and also travel. When she returned, she initially planned to live in New York City as a starving artist, using her yoga skills to make money in between auditions. However, her mother made her a deal.

"My mother said that she would let me live at home if I taught her yoga for an hour a day," she recalled."That lasted for a week."

"She was like, 'I hate yoga and you may not be able to live here if you keep doing this.'"

Ellen, maybe just stick to the water aerobics with Kerry.

See the rest here:

Kerry Washington Did Water Aerobics When She Was Pregnant: It's ... - E! Online

The 40-year-old actress has revealed she used to undergo a "70's style" fitness session, which saw her use dumbbells in the water, whilst she was pregnant with her eight-month-old son Caleb.

Speaking about her exercise plan when she was expecting her second child on 'The Ellen DeGeneres Show' on Tuesday (06.06.17), the brunette beauty - who also has three-year-old daughter Isabelle with her husband Nnamdi Asomugha - said: "70s-style water aerobics with the Styrofoam dumbbells in the water.

"It was so fun. And it's harder than you think. I love water aerobics!"

Kerry previously decided to try her hand at being a fitness instructor and jetted to India after college to study traditional Indian martial arts and cultural movement where she became a qualified yoga teacher, because she thought she could make a living from teaching the sport.

The 'Scandal' star said: "I went to India after college and studied ... traditional Indian martial arts and cultural movement, and I was studying yoga and I thought, 'I'll be able to make a living when I go back.'

"This was right after college, so I was going to go to New York and be a starving artist and try to be an actor."

However, Kerry's only client was her mother, Valerie, who let her daughter live with her in exchanged for yoga lessons, which didn't go down well with Kerry's parent.

The Hollywood icon said: "My mother said that she would let me live at home if I taught her yoga for an hour a day. That lasted for a week. She was like, 'I hate yoga! You may not be able to live here if you keep doing this.' "

Originally posted here:

Kerry Washington 'loves' water aerobics - Sunday World

New York Times

The Vegan Dog New York Times On the new diet, her health improved so much that she wondered if Portland, her golden retriever who was suffering from bouts of diarrhea and itchy hot spots on the skin, could also benefit from a vegan diet. She switched him from a meat-based dog food ...

See the rest here:

The Vegan Dog - New York Times

By Paul Stephen, Staff Writer

Photo: Paul Stephen /San Antonio Express-News

EverGreen Organic Restaurant's hamburger may tip the scales at $19, but it's made with organic, grass-fed beef.

EverGreen Organic Restaurant's hamburger may tip the scales at $19, but it's made with organic, grass-fed beef.

The house salad at EverGreen Organic Restaurant is topped with a bright berry-based dressing.

The house salad at EverGreen Organic Restaurant is topped with a bright berry-based dressing.

EverGreen Organic Restaurant namesake EverGreen smoothie is made with fruits and leafy green vegetables.

EverGreen Organic Restaurant namesake EverGreen smoothie is made with fruits and leafy green vegetables.

EverGreen Organic Restaurant is located at 523 Med Court, Suite 102, in Stone Oak.

EverGreen Organic Restaurant is located at 523 Med Court, Suite 102, in Stone Oak.

EverGreen Organic Restaurant's calzones make a satisfying appetizer filled with a savory meat and onion sauce.

EverGreen Organic Restaurant's calzones make a satisfying appetizer filled with a savory meat and onion sauce.

EverGreen Organic Restaurant's calzones make a satisfying appetizer filled with a savory meat and onion sauce.

EverGreen Organic Restaurant's calzones make a satisfying appetizer filled with a savory meat and onion sauce.

EverGreen Organic Restaurant's pizzas are available in configurations to please both vegans and meat eaters. This is the vegan Margherita option topped with a better-than-average cheese alternative.

EverGreen Organic Restaurant's pizzas are available in configurations to please both vegans and meat eaters. This is the vegan Margherita option topped with a better-than-average cheese alternative.

EverGreen Organic Restaurant is located at 523 Med Court Suite 102.

EverGreen Organic Restaurant is located at 523 Med Court Suite 102.

The house salad at EverGreen Organic Restaurant is topped with a bright berry-based dressing.

The house salad at EverGreen Organic Restaurant is topped with a bright berry-based dressing.

EverGreen Organic Restaurant's hamburger may tip the scales at $19, but it's made with organic, grass-fed beef.

EverGreen Organic Restaurant's hamburger may tip the scales at $19, but it's made with organic, grass-fed beef.

EverGreen Organic Restaurant is located at 523 Med Court, Suite 102.

EverGreen Organic Restaurant is located at 523 Med Court, Suite 102.

EverGreen Organic Restaurant is located at 523 Med Court, Suite 102, in Stone Oak.

EverGreen Organic Restaurant is located at 523 Med Court, Suite 102, in Stone Oak.

Review: Grass-fed, vegan goodness grows in Stone Oak

Fortunately for all of our collectively expanding waistlines, food thats good for you is, mercifully, increasingly good to actually eat. And its wholesomeness that shines above all else at EverGreen Organic Restaurant.

The spot opened in late May with a health-conscious menu of smoothies, salads, sandwiches and sides. Oh, and lets not forget the pizza, an option available in both vegan and carnivoristic incarnations.

A recent visit to the weeks-old venture found the dining room empty during lunch hours and oddly devoid of either cooking noises or background music. But the lack of distractions resulted in attentive service and an enthusiastic explanation of the menu complete with a sneak peek of things to come as the shop gets up to speed in the coming weeks.

Fast facts: EverGreen is located in the former home of Extreme Pita, but the space has received a significant makeover with stylish lighting, a sleek front counter and a funky Instagram-friendly black surface on the tables.

On the menu: Lets start at the place many diners are likely to begin: grousing about the prices. EverGreen may have set a record (were still doing our research) with a cheeseburger bearing an MSRP sticker price of $19. Want an order of lasagna instead? Get ready to drop $26. But as the saying goes, you get what you pay for.

In this case, youre buying into the belief that sustainably raised, organic and grass-fed meats are worth the higher price tag. And that lasagna? Its a generous portion (made with that same top-dollar beef) billed as a feast for two. Same goes for the salmon platter at $29.

As for the burger, its a generous 8-ounce patty atop a toasted sesame bun. Lettuce, tomato, cheese. You get the idea. And you know what? If you took a bite before enduring that jolt of sticker shock, theres a possibility youd classify it as an entirely serviceable specimen.

Theres plenty to appreciate on EverGreens menu that doesnt break the bank. The appetizer order of calzones was a far more palatable value at $10 and delivered savory depth when stuffed with a rich mixture of well-seasoned ground beef, onion and cheese. And at three hand-made pockets of meaty joy per plate, this is one app that can easily stand in for a main course.

Pizzas takes up a sizable chunk of EverGreens menu. Theyre all priced at $16 with toppings running $2 per. Perhaps most interestingly, the crusts are available in house or vegan doughs. The former, we were told, is made with egg, while the latter is little more than flour, yeast and salt. The vegan margherita came topped with a better-than-most cheese alternative and a nicely crisped crust. The coating of unremarkable red sauce was countered by a fragrant blanket of basil and slices of fresh tomato.

The basic side salad served with our order was a thoughtfully composed blend of lettuces, avocado and herbs topped with a bright fruit-based dressing clearly one of many things to come out of the kitchens blenders. Smoothies ($12 for 20 ounces, $9 for 14 ounces, add $2 for a shot of organic fiber powder) are available in nine mostly familiar flavors such as strawberry banana, blueberry and so on. The signature EverGreen smoothie punches those basics up with the addition of leafy greens resulting in a pleasing puree that doubles as an honest side of veggies.

Expect some changes at EverGreen in the near future. Organic, grass-fed steaks are set to debut in coming weeks and minor tweaks to existing menu items are also planned. In the meantime, grab an order of those calzones and a smoothie for a guilt-free feast.

Location: 523 Med Court, Suite 102, 210-437-1057, evergreenclover.com. Facebook: EverGreen Organic Restaurant.

Hours: 11 a.m.-10 p.m. Monday-Thursday, 11 a.m.-11 p.m. Friday-Saturday, 11 a.m.-9 p.m. Sunday.

pstephen@express-news.net

Twitter: @pjbites

Instagram: @pjstephen

Continue reading here:

Review: Grass-fed, vegan goodness grows in Stone Oak - mySanAntonio.com

Women's Health

Can Going Vegan Really Help You Lose Weight? Women's Health We already know that going vegan (eliminating all animal products from your roster, including meat, poultry, fish, and dairy) can be good for your health if you do it right. Thanks to the low-calorie, nutrient-dense nature of plant-based foods, you'll ...

Read more:

Can Going Vegan Really Help You Lose Weight? - Women's Health

Sabrina Sucato, For the Poughkeepsie Journal 12:31 p.m. ET June 6, 2017

So, you want to be a vegan? Here are a few reasons why it's a good idea. Video by Jordan Fenster/Poughkeepsie Journal Wochit

Lagusta's Luscious uses organic blood oranges and fair trade chocolate for the specialty Valentine's Day Bark.(Photo: Lagusta Yearwood/Courtesy photo)

It is time to veg out. Vegetable out, that is.

As any local veggie lover will recognize, tis the season for colorful produce and fresh flavors. With so many options available, there is no better time to take veganism for a test run. Whether you have considered a vegan or vegetarian lifestyle in the past or have a friend who extolls its virtues, chances are adopting a vegetable-friendly diet has crossed your mind. Now that CSA shares, farmers marketsand food festivals are in full swing, consider this the perfect time to embrace the healthy bounty the Hudson Valley has to offer by going vegan.

Today, recipes for delicious vegan food abound, fresh produce is widely available, and more and more restaurants offer vegan choices, said Roberta Schiff, director of Hudson Valley Vegans, a community group for local plant-loving eaters.

VEGANISM:Ask the experts when making dietary changes

WATERFRONT MARKET: Produce, specialty foods come to city

Tofu Satay is a featured dish at the Garden Cafe in Woodstock.(Photo: Lea Fridrich/courtesy photo)

Schiff, a vegan since 1993, educates about the merits of veganism at conferences and through the groups website in addition to organizing regular foodie events for members. She highlights environmental impact as one of the chief reasons to consider a change in eating habits.

Animal agriculture causes vast depletion of natural resources and contributes to world hunger, she explained.

The Garden Cafe in Woodstock makes eating vegan seem like a walk in the park with this creamy pesto pasta dish.(Photo: Lea Fridrich/courtesy photo)

According to GRACE Communications Foundation, a New York City-based organization that aims to raise awareness about the environmental and public health issues rooted within the nations food production industry, a pound of beef takes approximately 1,800 gallons of water to produce. In comparison, a pound of tofu requires about 300 gallons.

Of course, concern for the environment is not the only reason to consider adopting a plant-based menu. Personal health can also play a big role inthe decision.

The Garden Cafe's "unmeatball" hero is the perfect meal for sandwich lovers.(Photo: Lea Fridrich/courtesy photo)

Vegans have a significantly lower risk of cancer by virtue of eating more vegetables and fruits, said Vicki Koenig, MS, RD, CDN, a Master's level registered dietitian in New Paltz. She noted thatin addition to having a decreased risk of cancer, vegans often maintain lower cholesterol, blood pressureand body fat levels as well.

Vicki Koenig is a certified dietitian nutritionist based out of New Paltz.(Photo: Michael Gold/Courtesy photo)

As with any food lifestyle change, veganism requires dedication, commitmentand awareness about nutritional needs. Koenig pointed out that vegans can become overweight just like anyone else.

When veganism is done well and done right ... obesity is much less prevalent than what is found in developed countries like the U.S., she said.

Satisfy your sweet tooth with a slice of chocolate peanut butter layer cake at the Garden Cafe.(Photo: Lea Fridrich/courtesy photo)

If helping the planet and shrinking your waistline sound like solid reasons to add more vegetables to your diet, the next step is to figure out how to create a well-balanced meal plan that will leave you happy and healthy.

Lea Fridrich, owner of the Garden Cafe in Woodstock, said thatwith a little creativity, plant-based food options are endless.

With celebrations of the local bounty happening at farmers markets and food fests across the valley,now, Fridrich said, is a wonderful time to explore a vegan diet as locally foraged food becomes available.

Fridrich, who adopted veganism out of a love for animals and concern for their safety, offers a variety of mouthwatering plates at the Garden Cafe, such as a housemade cashew cheese brie plate, a no-noodle lasagnaand a shepherds pie, all made from scratch.

When the meat substitutes are believable and cheeses are creamy, Fridrich said, transitioning to veganism seems less like a challenge and more like a culinary adventure.

Vegan Maui Macadamia Vanilla Creams are handcrafted at Lagusta's Luscious in New Paltz.(Photo: Lagusta Yearwood/Courtesy photo)

Lagusta Yearwood, owner of Lagustas Luscious in New Paltz, said summer is an ideal time to embark upon said adventure.

I think for many of our vegan-leaning customers, its easier to eat less meat in the summertime because theres such great local produce around, and you can prepare pretty simple meals because the produce is so wonderful, which can be a great transition into a vegan diet, she said.

While Yearwood may not be whipping up salads at Lagustas, which specializes in vegan chocolates and confections, she does explore the savory side of vegan eats at Commissary!, Lagustas sister cafe in New Paltz. With menu items such asa mac and cheese casserole, or a cheese and pickle plate for lunch, and handcrafted vegan chocolates for dessert, Yearwood knows how to do vegan eats for all palates.

Indeed, finding sweet and savory options that are more than a weak imitation of non-vegan dishes is an essential, yet somewhat challenging undertaking for plant-based munchers. Luckily, many vegan-conscious locales, such as Red Hooks The Enchanted Cafe, offer a bit of both.

I strive to make sure that vegan options are available at all times, from sandwiches, salads, but also in terms of delicious treats, saidJoe Moscato, general manager at The Enchanted Cafe. In addition to brewing coffees and lattes throughout the day, the cafes staff also serve vegan cupcakes and brownies which, Moscato said, are enjoyed by everyone.

With bites that are just as tasty as they are vegan-friendly, plant-based eaters can enjoy the flavors they love and still maintain the dietary standards they value.

How about a vegan cupcake to celebrate?

Garden Cafe, Woodstock:http://thegardencafewoodstock.com/

Lagustas Luscious and Commissary!, New Paltz, http://www.lagustasluscious.com/shop/

Roberta Schiff, Hudson Valley Vegans:http://www.hvvegans.org/

The Enchanted Cafe, Red Hook:http://www.theenchantedcaferedhook.com/

Vicki Koenig, MS, RD, CDN, New Paltz:http://nutrition-wise.com/

Read or Share this story: http://pojonews.co/2sA0gJo

Here is the original post:

Thinking about going vegan? Here's how to make the switch - Poughkeepsie Journal

Pasta so silky and succulent it delights the palate. Salade caprese surprising in its authenticity. A tiramisu with deceiving richness." All are vegan, but so delicious they appeal to all tastes and dietary preferences.

And who would believe these dishes, usually filled with eggs, milk and cream, contain no animal products? Attribute that to the artistry and talent of one creative, masterful chef. For Pietro Gallo, vegan chef for Little Italys Civico 1845, its all about the food. A vegan himself, he knows that a vegan restaurant must have a vegan chef who understands concerns about food purity and cross-contamination. Hes made it his mission to veganize the traditional dishes of his native Calabria, preparing his menu in a separate section of the kitchen reserved for salad and veggie prep apart from the main kitchen. He always uses a dedicated set of pots and pans.

Seated in the sunny, cheerful dining room of the restaurant he co-owns with his younger brother Dario, Pietro explained that both their Italian and vegan menus are a natural outgrowth of the healthful Mediterranean regional cuisine and simple farm-to-table style cooking of their childhood in Cosenza, Calabria, a small city located in the boot of southern Italy.

Now, his produce organic if available comes mostly from San Diego County rather than Calabria, though he still uses his preferred San Marzano tomatoes from Italy, extra virgin olive oil from Puglia, sun-dried tomatoes from Calabria and, for the traditional menu, cheeses and meats from small producers in the Italian countryside.

Its most important to have the right ingredient. Small vendors let us get the authentic products, he said.

Hanging out in the kitchen from an early age, Pietro learned to cook from his mother. The family ate little meat. Instead his mother, who instilled in him her love of cooking, prepared local seafood, legumes and an abundance of fresh vegetables, many coming from his aunts nearby farm.

Because he had always eaten so many vegetables, the transition to a vegan diet was relatively easy and natural. After he settled in San Diego, his American girlfriend introduced him to veganism, explaining the impact on the environment of meat production. He was especially receptive because of his love of animals.

Why waste water? Why kill animals? he explained.

In designing their restaurant, the Gallo brothers incorporated vegan principles of reuse and sustainability, recycling and refinishing old dining tables and chairs and decorating with repurposed ornamental weathered doors and reclaimed wooden beams brightened with colorful silk flowers and greens. They adorned their walls with antique cooking implements brought from Italy or picked up at flea markets.

The brothers grew up around their fathers restaurant supply business in Calabria, where both worked during and after college, and had expected to take it over. Because of poor economic conditions in Italy, the Gallos decided to sell the business after their dads retirement and open a restaurant elsewhere.

They discovered San Diego by chance. A former employee with family in the city suggested San Diego as a good place to study English. Pietro, 33, and Dario, 28, arrived in 2013. They fell in love with the city and decided to return to open their restaurant. It took two years to find the right location, the former Zias Bistro, and execute their plans. In spring, 2015, they opened Civico 1845 at 1845 India St., with two menus offering traditional Calabrian and vegan fare, sometimes with two versions of the same dish, providing fresh options for mixed dining parties.

Finding vendors and importers for the high quality products they require was difficult at first, but Pietro, the kitchen manager and food buyer, and Dario, the general manager and wine buyer, drew upon the knowledge and expertise of front-of-the-house manager Flavio Piromallo and head chef Alfonso Pisacane, both with more than 10 years experience in San Diego-area Italian restaurants. Pisacane also assists Pietro in developing and testing vegan pasta and other traditional Italian favorites.

Since vegans shun any animal products, including milk, cream and eggs, Pietro experimented to find the right formula to create his vegan versions. He devised a mixture of low-gluten 00 flour and semolina, both imported from Italy, for his pasta dough, instead of using eggs.

Its more difficult to make vegan pasta. I found the right balance in blending flours, he explained.

While theres no comparable vegan substitute for eggs, he prefers using potatoes, cornstarch or tapioca as a replacement when needed. He doesnt like tofu and avoids using soy products as much as possible because of common soy allergies.

I try to use natural products as much as possible, he said.

Pietro hasnt found an acceptable commercial vegan cheese. For his caprese salad, he makes his own delicious version of mozzarella from rice, which requires a 24-hour process using special equipment, plus vegan smoked mozzarella and Parmigiana. To improve his skill, he recently completed a course in Italian vegan cheese-making in Sicily.

Pietro views the creation and success of his vegan menu his proudest accomplishment, superior even to earning two degrees while working in his familys business.

Although they expected their vegan menu to provide only 8 to 9 percent of their business, it now accounts for about 30 percent, and many customers order from both menus.

In a recent roundup of expat cuisine, Italian culinary magazine Gambera Rosso honored Civico 1845, along with a Swiss restaurant, as the two finest examples of exported Italian restaurants.

The Gallo brothers have clearly discovered their niche.

Larson is a San Diego freelance writer.

This colorful appetizer, representing the three colors of the Italian flag, includes one slice of each spread per serving. Use fresh or canned Italian San Marzano tomatoes for the tomato sauce for best results.

Makes 6 servings

Sweet Pea and Mint Mousse

8 ounces (1 cups) sweet peas, shelled

15 fresh mint leaves, plus extra for garnish

2 teaspoons water

1 tablespoon extra virgin olive oil

Salt and pepper to taste

6 slices whole wheat bread, toasted

Cannellini Bean Pt

8 ounces ( cup) white cannellini beans, cooked or canned

2 ounces (1/3 cup) capers, plus extra for garnish

2 tablespoons water

1 teaspoon extra virgin olive oil

6 slices whole wheat bread, toasted

Salsa Mediterranea

8 ounces (4 cups) sun-dried tomatoes (julienne cut, soaked in water for 1 hour), plus extra for garnish

4 ounces ( cup) tomato sauce (homemade or canned; Italian San Marzano recommended)

tablespoon brown sugar

1 teaspoon red onion (finely chopped)

6 slices whole wheat bread, toasted

For each spread, place all ingredients (except toast) in a blender and blend until smooth. Spread each mixture on toasted bread. Garnish each slice with mint (sweet pea/mint), capers (cannellini) and sliced sun-dried tomatoes (salsa Mediterranea).

Makes 6 servings

Almond Pesto

3 cups crushed basil leaves

cup spinach leaves

cup blanched almonds

1 cups extra virgin olive oil or more as needed

Salt and pepper to taste

Pasta Dough

4 cups flour (Italian low-gluten 00 flour recommended)

Pinch of salt

Pinch of turmeric

8 ounces water

1 teaspoon extra virgin olive oil

Place greens, almonds and a little olive oil into a blender and start blending, adding salt and pepper and more oil while blending until desired taste and consistency achieved. Set aside.

Mix flour with salt and turmeric. Place flour mixture on a smooth surface or bowl, creating a crater in the middle. Slowly add water then olive oil into flour, mixing well, until a ball is formed. Cover dough with plastic wrap and let rest for 30 minutes. Divide dough into 4 equal parts and roll flat with rolling pin until dough is about 1/8-inch thick. Cut pasta dough into fettuccine strips about 8 inches long and -inch wide. Cook pasta in salted boiling water for 2-3 minutes. Drain in a colander. Mix fettuccine with 2 tablespoons pesto per serving, adding a little pasta water to achieve desired consistency. Place on plate and garnish with almonds and lemon zest.

Makes 6 small cakes

7 ounces dark chocolate

7 ounces soy milk

1 ounce ( cup) cocoa powder

1 ounces (3 tablespoons) brown sugar, packed

1 tablespoon organic corn oil

3 ounces (2/3 cup) flour

Pinch of salt

1 teaspoon baking powder

Icing sugar for garnish

Strawberries and mint leaves for garnish (optional)

Melt chocolate with soy milk in a bowl using a bain marie or place bowl over a pan of hot water. In a separate bowl, add remaining ingredients (except garnishes), mixing with whisk. Pour mixture into melted chocolate and whisk to blend. Pour batter into 4-ounce cupcake or muffin tin. Bake at 350 for 11 minutes. Remove from oven and serve immediately, sprinkled with icing sugar and garnished with optional sliced strawberry and mint leaves.

Recipes from chef Pietro Gallo of Civico 1845.

Continue reading here:

Vegan Italian style - The San Diego Union-Tribune

San Antonio Firefighter Aaron Gaunt a finalist in 'Sexiest Vegan' contest (Courtesy of PETA).

A Navy veteran who is a San Antonio firefighter is a finalist in PETA's "Sexiest Vegan" contest.

PETA says Aaron Gaunt beat out hundreds of other entrants from across the nation to advance to the final round of 10 male and 10 female contestants.

There will be two lucky winners, one man and one woman, who will each receive a free vacation for two to Maui, Hawaii, courtesy of Humane Travel.

A news release from PETA states Gaunt served in the Navy from 2008 to 2016, primarily as a firefighter, and was deployed three times with the USS Carl Vinson. Gaunt says the documentary "Forks Over Knives" inspired him to go vegan during his deployment. He now shares his passion for vegan cooking with his fellow firefighters.

"With his plant-fueled strength and energy and his dedication to saving animals' lives, this vegan firefighter is smoking hot," says PETA Executive Vice President Tracy Reiman. "Each finalist in PETA's contest is a testament to how sexy vegans are, inside and out."

VOTE: You can help PETA determine the winners by casting your vote. Voting ends at 12 noon EDT on June 21st. PETA will select the winners based on several factors, including vote count. Winners will be notified and announced on June 28.

For more information and to cast your vote, CLICK HERE.

Continue reading here:

VOTE: San Antonio firefighter a finalist in 'Sexiest Vegan' contest - WOAI

Patrons who turned out for Jazz Cruise 2017 all had a grand time aboard the Caribbean Queen.

Loaded with its cargo of revellers, the cruise slowly made its way out of the Kingston Harbour to Freddie McGregor's Big Ship Sailing. And as it navigated the southeastern waters of Jamaica, patrons were treated to an all-inclusive experience of fine food and a wide array of recorded and live music.

Live music was provided by the Denmark-based band, Carl Winter and the Grand Beat. The featured band of three musicians, Jivim Cameron on bass, Felix Lacaros on drum and Winter on keyboard, entertained with songs such as Bye Bye Blackbird, Ole O and Nothing Personal. They also played original pieces, Nothing Mr X and The Dark Side.

In the band's second set, Myrna Hague, conceptualiser of the cruise and a musical icon, teamed with the band, giving her usual energy-filled performance.

On completion of their second and final set, Cameron thanked the audience for listening to them and not jump in the ocean.

The pearl on the high seas, however, was South African Lorraine Klaasen. Her cameo appearance was a taste of what to expect at the two other events: Stuart Hall Conference Jazz Concert and the closing jazz show, on June 2 and 4, respectively.

Klaasen performed between the band break, and so was accompanied by the unsung hero (according to Hague) - Lloyd Denton, on keyboard. The talented vocalist, who recently lost her mother, used the opportunity to pay tribute to her. Playfully, and at times extemporaneously, she added lyrics that brought laughter. But the most unforgettable moment was the demonstration of her mother's dance. Her set comprised of the songs, I Got the Blues, Summer Time and Cigarette.

But such fine act was little comfort to Carol DaCosta, who otherwise had a good time.

"I came to hear Myrna and she only sang one song, so I don't feel as satisfied," she told The Gleaner.

The Gleaner also caught up with Hague, who explained the change of time for this year's voyage.

"Last year, we sailed at 4 p.m., and came back in at 8 p.m. And so, this year, it is later because the company has decided that on Sundays, they were gonna cruise later. We wanted to do Sunday, so we accepted the change of time.

"I think we may have lost some of the older folks (due to the later start time), but we still had a good crowd and it has been a great cruise. The Danish crew was quite wonderful and Lorraine Klaasen was very entertaining, and Chung's has been so gracious with the lots and lots of food, and so it really has been a nice evening," Hague concluded.

Read the original:

A Relaxing Jazz Cruise 2017 | Entertainment | Jamaica Gleaner - Jamaica Gleaner

HUMPBACK ROCKS Oh, play me some mountain music, Alabama said on their hit song. On Sunday, that came true for people at Humpback Rocks as they listened to a melody surrounded by mountains on the Blue Ridge Parkway.

Harmony Hill played on Sunday as they kicked off the first of the summer series at Humpback Rocks sponsored by the Friends of the Blue Ridge Parkway.

The first concert with Sunny Side on May 28 was rained out; they hope to reschedule.

Many families come to the mountain early, hike up to the Rocks, enjoy a picnic and explore other features of the park before settling in for the afternoon concert, Jim Harrington, coordinator of booking and scheduling, said.

The concerts are free, open to the public and held at the parkway visitor center milepost 5.8.

The series hopes to highlight mountain music.

Since there was no radio or television in mountain living, music was the means of entertainment, a press release from Friends of the Blue Ridge Parkway said. People told stories of hardships and comforts through the instruments they played, the movements of their dances and the lyrics of their songs.

Mountain music was more than just a tune. It was life stories put to instruments such as the fiddle, banjo, guitar and more.

All of the bands for this series represent, more or less, the 'Old Time' music genre: the instrumentation will include banjo, fiddle, guitar, upright bass, mandolin, autoharp, harmonica and voice, Harrington said. One of the best things about living where we live is the rich abundance of truly talented musicians we have among us.

All of the concerts are family-friendly and run from 2 to 4 p.m.

My hope for the audience is that they will enjoy a relaxing afternoon in a beautiful, historic setting and be transported to an earlier time when 'home made' music was an important form of entertainment and community-building, Harrington said. We also hope that the music will serve as a reminder of our good fortune in having the Blue Ridge Parkway and the historic farmstead so close by.

Other concerts in the series include: Farm Use String Band, June 18; The Lovell Coleman Band, July 2; The Bill Wellington String Band, July 16; Harmony Hill, Aug 6; Grassy Ridge, Aug 20; The Mutton Busters, Sep 3; Blue Mountain Sunrise, Sep 17 and Uncle Henry's Favorites, Oct1.

Read the original post:

Play some mountain music - The Daily Progress