Innovative New Branch of Integrated Health Yoga Therapy: Holistic Health Consultant Certification

(PRWEB) December 19, 2014

For those called to a healing vocation but seeking a deeper, subtler understanding of health and healing, as well as those already employed in the health care industry and eager to expand and diversify their approach to health and healing, Integrated Health Yoga Therapy ( has created a new 180 Hours Holistic Health Consultant Certification, bringing together IHYTs world-class faculty of leaders in their respective fields and profound integrative approach to present a wide-ranging yet user-friendly program of weekend modules incorporating Ayurveda, Macrobiotics, Oriental Medicine, Nutrition, and Physiology.

IHYTs Holistic Health Consultant Certification spans 8 Modules run approximately 1 weekend per month (Saturday and Sunday from 7 am to 5 pm) from February to October 2015. Specific dates and daily schedules can be found at All Modules take place at IHYTs Hamilton-Stoney Creek, Ontario location. Information on accommodations, travel arrangements, meals, amenities, and more can be found at

Macrobiotic expert and natural health counsellor, teacher, and researcher John Kozinski ( who will be teaching 2 of the Modules, notes how balance is a unifying principle in various holistic health disciplines. Within the principle of balance health expands beyond the notion of disease and treatment to a highly individualized context of optimal health. Diet, lifestyle, exercise, environment, personal outlook and coping mechanisms–balance within all aspects of life is sought out and constantly re-evaluated. Hence while individual symptoms and ailments can and must be addressed, there is a profound shift from a focus on disease to a focus on wellness, from just not being sick to being deeply and joyfully well.

According to Traditional Chinese Medicine practitioner and educator Angela Warburton (, part of her initial attraction to TCM was its focus not only on the body and symptoms but also on the mind, emotions, lifestyle and the spirit of the individual. All aspects of equal importance: the balance of being human. TCM, dating back more than 2,000 years in China, is an alliance of medical practices with certain common principles used to maintain or restore a sense of harmony within the bodys functional systems. Healing modalities include herbal medicine, acupuncture, massage, exercise systems, and dietary therapy. Included in her Oriental Medicine and Nutrition Module are basic principles of TCM such as Qi and the meridian system, an exploration of the energetic properties and actions of particular foods, and an examination of how to assess requirements for and deficiencies in certain nutrients as well as prescribing medical recipes for clients with specific health problems.

Nitin Shah (, a native of India and practitioner, philosopher, and teacher of Ayurveda for more than 25 years, is one of a very few Postgraduate Ayurvedic Doctors residing in North America. He represents an ancient Indian system of holistic health and natural healing which dates back over 5000 years. [Ayurveda] is an art and science of life and wellbeing. It includes the use of plant-based medicines, diet, aromatherapy, massage, meditation, detoxification programs, and other treatments.

New Website For Sushi Company Wows Clients and Rivals

London, UK (PRWEB UK) 14 December 2014

A new website for a top London sushi company has caught the eye of their clients and rivals in the catering industry.

Sushi Rolls already produce arguably the finest sushi in the capital, both in terms of taste and aesthetics. They have been making events stand out from the crowd for years now their site stands out from the crowd too.

Sushi Rolls contains simple, effective content and various striking, high-quality images of their own sushi creations.

In one informative blog post you can find fascinating facts about wasabi, the most expensive fish in history, and a video of how to how to dissect the deadly puffer fish.

Readers can even see an image of a sushi wedding cake the company created for a couple who wanted a big day with a difference.

The carefully thought-out explanations on their site guide the user through the options for an event and assist them in tailoring their sushi down to the finest detail.

Sushi Rolls owner David Jenkins said: We wanted the site to be a bit like our sushi simple but beautiful to make the customer want to come back.

We believe it reflects the beauty of our product and our customers really respond to that. People care more and more about the way their food is presented, its all part of the service in this day and age.

Sushi is healthier than a lot of other options and is increasingly popular as Londoners become more discerning about their diets. Weve found that if you provide a quality product at a really good price then people will keep coming back.

All Sushi Rolls sushi and canap

Tiny World Is A Small But Mighty Attraction In Franklin County PA

Franklin County, PA (PRWEB) November 30, 2014

Just as Robert Frost suggested taking the “road less traveled,” the Franklin County Visitors Bureau suggests exploring “the less traveled” Rice Road in Shippensburg for a holiday surprise. This quiet trip through the fields of northern Franklin County offers a small but memorable surprise–Tiny World. Tiny World is a miniature town that takes on a magical appeal when decorated for Christmas.

In 1985, Ernest Helm retired from his Chambersurg workplace and devoted his energy to creating Tiny World.” The first structure was a Victorian-style cat house for the enjoyment of felines who roamed his property. It wasnt long before he began building other miniature structures, and within a few years, an entire town had taken shape.

Helm and his family members knew they had created something special when people driving by started stopping their cars before getting out and looking around. Seeing scaled-down versions of common community sights such as a fire hall, courthouse and general store undoubtedly captured the attention of these unexpected guests. A retired mans hobby had officially become a roadside attraction.

Helms daughter and son-in-law helped keep Tiny World operating for nearly 20 years. Donna Myers adds wallpaper and other furnishings to help ensure each building is as authentic as possible. Her husband, Wendell, points out that theyre all handmade, using real shingles and genuine siding.

Although the small structures can be seen throughout the year, visiting them at night in December is an extra-special experience. Christmas lights and other decorations help bring the buildings to life, creating an atmosphere of holiday cheer. Hot chocolate is available for guests to enjoy, and a detailed train exhibit is set up in what normally serves as a storage shed.

School field trips to Tiny World are also scheduled at this time of the year. Wendell Myers says students are only a few of the names on the guest list that continue to surprise him.

We get calls from people who have questions about our hours of operation or what the weather is like in our area because theyre preparing to make a two-hour trip to visit us. It makes me think, Really? Youre coming all that way just to see this? Its amazing.

Tiny World is open from 5:00 8:00 p.m. on weeknights and 5:00 10:00 on weekends. The holiday display will be up and running through the first week of January. Admission is free, but donations are accepted.

The Franklin County Visitors Bureau invites all to explore Franklin County PA and enjoy the history, arts and entertainment, recreation and natural beauty, and the fresh foods and warm hospitality of charming communities like Chambersburg, Greencastle, Mercersburg, Shippensburg, and Waynesboro. Franklin County PA is located just north of the Mason Dixon Line and an easy drive to Washington DC, Philadelphia, and Pittsburgh. Discover more….plan your visit at or by contacting 866.646.8060.

Find More Food Recommendations Press Releases

Path Interactive to Teach Coding and Digital Marketing Basics to Brooklyn On Tech Scholars

New York, NY (PRWEB) December 04, 2014

On Saturday December 6th 2014, NYC-based digital marketing agency Path Interactive, will host Brooklyn On Tech scholars for an introduction to digital marketing at their office in New Yorks tech-friendly Silicon Alley.

During this immersion session, Brooklyn On Tech scholars will be introduced to the basics of SEO strategies, SEM tactics and web development by Path Interactive staff members. Strategists, Designers and Digital Specialists will share their passion of digital marketing while opening the door for any questions the scholars may have.

Michael Coppola, CEO and co-founder of Path Interactive said, Brooklyn On Tech is a great organization that aligns with our passion for digital marketing and technology. We hope our support can inspire some young minds to follow this same passion and find a path for their careers. Since its founding in 2006, Path Interactive has been involved in community endeavors while teaching at NYUs Digital Marketing program and participating in other Path Cares activities such as the Food Bank of New York and the Pajama Program.

As a part of the Path Cares initiative, Path is dedicated to providing top notch services to our clients and, empowering the community through programmatic endeavors. The workshop will become part of an ongoing series that the Path Interactive staff will participate in throughout the 2014-2015 year with Brooklyn On Tech and other community organizations.

The Brooklyn On Tech program was founded by Accenture analysts and Brooklyn natives Jessica Santana and Evin Robinson. Their organization is designed to both educate high school students about tech-entrepreneurship and what is going on in the booming tech industry within New York City itself, while preparing them for what could be both a possible course of study and career path in the near future.

To learn more about the Path Cares initiative and some of our other upcoming activities, please send us an email at PathCares(at)PathInteractive(dot)com


Path Interactive is a New York City-based digital marketing agency that delivers results-oriented campaigns to its diverse client portfolio through paid, owned and earned digital media strategies. Founded in 2006, the agency has experienced growth regular growth annually by offering consistently high-quality paid search and display advertising, search engine optimization, social media, website development and digital marketing consulting services in both local and national markets.

Related Food Press Releases

Name Your Price: Company is Asking Customers to Decide Doorbuster Sale Price This Holiday

Rock Hill, SC (PRWEB) November 24, 2014

SlimPlate System uses social media to reach fans for price recommendations for a special sale this Friday for the SlimPlate System. The SlimPlate System is a four-month, four-stage weight loss program centered around portion control that allows users to eat whatever they like.

SlimPlate System is using Twitter, Facebook, and email lists to ask the public what they think the SlimPlate System should cost for their special Black Friday sale.

With the holidays right around the corner and New Years Day to follow shortly after, it was clear now is the perfect time to discount our product, said a company official. We want everyone to be able to try out the SlimPlate System, so we thought, Why not let the fans decide how much they should pay?

Getting fans to have a say in the reduced price is simple. People can go online to SlimPlates Facebook or Twitter page and simply comment or tweet a price suggestion. After looking through the suggestions, the team will meet on Monday, November 24 to choose the price. Fans can then check social media pages the following day to see the final decision.

There are no hidden catches to the promotion, a company representative said, We thought cutting the price will be a great way to introduce the SlimPlate System to anyone whos been eager to try it out, but just hasnt gotten around to it for one reason or another.

SlimPlate is a four-month, four-stage weight loss program that allows you to eat real food. Many weight loss programs require you to give up eating sugar, stop eating carbs, count calories, or eat special diet foods. With SlimPlate system, you can eat or drink whatever you would like; you just have to ensure that youre watching the portion sizes and avoiding artificial sweeteners.


Related Food Recommendations Press Releases

AlignLife Helps Several Families Stay Warm

Wauwatosa, Wi (PRWEB) November 15, 2014

AlignLife of Wauwatosa is a community-minded office and looks forward to their annual coat drive every October. “We are always excited to have the opportunity to help others,” said Dr. Sara Mahalko, owner of AlignLife of Wauwatosa. “Our patients start asking at the beginning of summer about the coat drive.”

AlignLife of Wauwatosa held their annual coat drive in October. They collected over 25 coats and several pairs of mittens as well. The coats and mittens were donated to a local organization called Tosa Cares. Tosa Cares is an all volunteer organization which collects non-perishable food items, personal care items, clothing and school supplies for distribution to families in need.

“We absolutely love being able to help those in need and having a coat drive is just one way that we are able to give back to this wonderful community,” says Dr. Katie Sam.

AlignLife of Wauwatosa is located at 8812 W. North Ave in Wauwatosa. Their office hours are Monday – Friday 8am to 6pm. You can find them on the web at or call their office to schedule an appointment with one of their highly skilled doctors, (414) 774 – 2300.


AlignLife is a chiropractic and natural health franchise founded in 2007 with the mission to provide the highest quality of natural healthcare services to communities around the nation. The integration of chiropractic with other natural health services has proven to save time and money while reducing the hassles of dealing with the complex American health care system. AlignLife is operated by founder and CEO, Dr. Joseph Esposito and President, Dr. Cristina Esposito. For more information or to find a clinic new you go to

Root Vegetables & Winter Fruits

Have you ever been wandering through your local farmers market or produce area of your super market and see those bizarre looking root vegetables and wonder what the heck they are and how do you eat them?

Root vegetables were a very significant staple throughout the colder months during a time when lettuces and zucchini were not available in months of December, January and February. Thankfully that time has passed and we are able to enjoy these lovely treats with some leafy greens, crisp peppers or squashes.

We decided that there are too many amazing root vegetables and fall fruits that do not get enough credit and should go unnoticed or unused no longer. Below you will find a quick guide to some of our favorites over here at Epic. We hope that at the end of this you are feeling a lot less intimidated about the crazy looking fruits and vegetables and that a whole new world of produce is opened up to you.

Some of our fall favorites that you can find on our menus are Kumquats, Quince, Salsify and Celeriac.
Let’s start with Kumquats; these tiny little orange fruits are both sweet and sour. The skin is edible and is actually where all of the sweetness comes from. You can chop and mince these with some parsley, capers and horseradish to make an impressive relish or muddled with Cachaca and sugar to make a Caipirinha.

Quince is a misunderstood fruit. It is inedible raw but when cooked slowly over a low heat for a few hours they are suddenly bursting with flavor. Quince is a great addition to a traditional apple pie or added to bread pudding for a delicious twist on an old favorite.

Salsify may seem weird but is very tasty. This member of the sunflower family is called the “oyster root” because the flavor is vaguely reminiscent of oysters when cooked. You can boil, steam, cream or mash salsify. Once it is cooked it has the texture of an artichoke and some say the taste is similar.

Celeriac is very flavorful once roasted. It has a sweet and somewhat astringent flavor. When cleaning celeriac be sure to get all of the “skin” off as it becomes quite bitter. It oxidizes quickly so it needs to be dropped in a mixture of water and lemon. Celeriac when roasted makes a silky smooth, delicious soup.

We hope this clears up some of the myth surrounding these root vegetables and fall fruits. Happy cooking!

Posted in Uncategorized | Leave a comment

Making Bread at Home

Good evening Epic friends & family. It has been awhile since our last post and we thought what better way to get back in the swing of things than with some inside tips on making bread at home.

Here at Epic we truly are a family that likes to get everyone involved with what we do. So I asked one of our talented Chefs, Justin Belluomini, to help me with this. After all who better to ask than the gent that makes the bread here at Epic for our new & delicious lunch menu.

So first we will talk about the ingredients used in all bread making. It is as simple as flour, water, salt & yeast. Yes, there are other ingredients used in some breads but these four truly are the heart of all bread.

I know that the task of making bread can seem daunting, choosing the yeast, the flower and making sure you know how to work with all of the ingredients separately and together. Instant or active-dry- there is no appreciative difference other than instant is more convenient. When choosing flour be sure to select a bread flour to get the optimal results but if you don’t have bread flour then go ahead and use AP flour, just be sure to check your measurements because you will need more flour. This is also true depending on what salt you choose. Kosher salt you will need more, table salt you will need less. If you have a handy scale it is best to weigh everything out.

All breads are made the same way:
First, the ingredients are mixed together, then the bread is kneaded until the gluten is sufficiently developed, the bread is then allowed to rise for a period of time (this is known as bulk fermentation and is where most of the flavor is developed), the bread is then shaped into loaves or rolls and allowed to rise again (this is known as proofing)and then the bread is baked and cooled.
Here is a link to a video on shaping:
title=”Shaping bread”>

After the bread is baked it needs to cool completely before being cut, otherwise they will come out gummy and less flavorful.

Batch Risen Dough is designed to be made in a large batch, risen and refrigerated for up to a week. When you are feeling like some home-made bread simply snip off 14-16 ounces, shape it and bake it. the bread’s flavor will develop over the next several days and become more intense and even take on some sourness.

Below is our basic recipe for an Italian Batch Risen Dough.
725 grams of 90 degree water
14 grams of instant yeast
25 grams of table salt
925 grams of all-purpose (AP) flour, we recommend King Arthur

*Place water into an 8 quart container & mix the yeast until dissolved, then add salt and immediately add flour, stir with wooden spoon until fully incorporated and let rise at room temperature for about 2 hours covered with a floured with a towel (not terry cloth) or parchment paper sprayed with oil, until it has slightly more than doubled in volume. Refrigerate dough for up to one week or minimum of 2 hours. When you are ready for that home-baked goodness, sprinkle flour across the entire surface of the dough and on your hand (to prevent dough from sticking), pull out around 14-18 ounces of dough. Loosely shape this into a ball and allow it to proof on parchment paper at room temperature for up to 90 minutes. Bake in a 450 degree oven for 30-35 minutes or until the internal temperature is 205 degrees (digital thermometer is preferred.) Let cool completely and enjoy!!

We hope you all have a wonderful & Happy Thanksgiving!!!

Posted in Uncategorized | Leave a comment

July Fourth

I hope everyone is excited about the upcoming holiday. I know I am. We will be hosting a special happy hour BBQ on our fabulous patio. Also hosting will be Anchor Brewing and Skyy Vodka.
We will be offering a special BBQ menu including first of the season heirloom tomatoes with hand pulled mozzarella, pork shoulder and Schmitz Ranch brisket, rotisserie chicken, baked beans from the wood oven, potato salad, corn on the cob (probably with BACON BUTTER…a preview of High on the Hog)and ice cream cones. All of this with an Anchor Liberty Ale or Skyy vodka cocktail for $35 plus tax and gratuity. There maybe, just maybe (well, most likely will be)some specials on Drakes Bay Oysters as well.
I am super excited. Give us a call and let us know you are coming. It is gonna be a swell time!!

Posted in Uncategorized | Leave a comment

Kitchen of Champions

saint vincent de paul of oakland

Celebrating graduation with a slice at Mission Pie

Over my ‘weekend’ I volunteered at the St. Vincent DePaul Society Kitchen of Champions in West Oakland, California. The students were a blast to work with and I am so happy to be a part of their learning experience.
Epic Roasthouse donated all of the flour and butter that we used in the recipes. My wife, Karoline Boehm-Goodnick, general manager at Mission Pie, was with me as well.
I would like to encourage all of you to check out the Kitchen of Champions webpage and help in any way you can. My friend Diana Petes is the Culinary Services Coordinator and can help with any questions you may have.

Posted in Uncategorized | Leave a comment

High On The Hog

Pork and Pinot is back. California wineries specializing in Pinot Noir, a western theme (including appropriate music) and lots of pig.
Our annual celebration is back this year on Saturday, September tenth. I’m not going to provide you with lots of details right now (I like suspense) but call 415-369-9955 for more information and to make your reservation.
I will give you a couple food teasers: corn with bacon butter, something roasted on a spit, lots of pulled pork, and plenty of house-made and artisian charcuterie.
We hope to see you there,

Posted in Uncategorized | Leave a comment

Wood Burning Brick Oven

As many of you know the soul of our kitchen is a wood burning brick oven. It is made of twenty-two thousand pounds of sand, brick and stone. We burn up to three cords of almond and walnut wood per month.

Many restaurants have wood ovens. We are different because we use ours so much. It is not just a place for pizzas and such. It provides us with a hot and smokey spot to cook everything from giant ribeye steak to Mediterranean sea bass to baby carrots. You can taste the smoke.

Maintaining a live fire for 18 hours a day is a challenge for our cooks and one that teaches us all so much about the act of really cooking. I hope that you appreciate what our oven means to us. Stop bye and peer in sometime.


Posted in Uncategorized | Leave a comment

Mothers Day Brunch

First of all thanks to everyone who made Easter brunch at Epic great! If you are looking for a place in San Francisco to celebrate with your mom, Epic is the spot. We will be offering a prix fixe 3 course brunch from 10am to 3pm on Mother’s day and would love to see all of you here.


Posted in Uncategorized | Leave a comment