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Everything we drank at this year’s Tales Of The Cocktail

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Courtesy of the creator

Tales of the Cocktail is a global cocktail conference where the perfect and brightest within the beverage industry from some 50 countries battle it out in New Orleans, Louisiana, to find out who makes the perfect cocktail on the earth. In addition to the awards ceremony, tons of of tasting rooms and seminars are held throughout the week where cocktail enthusiasts, mixologists, spirits makers and more can learn, network and construct friendships that may last a lifetime.

This yr I used to be nominated for a Spirited Award within the Writing/Journalism category, so I got to attend quite a lot of tastings and personal events. I’ll be pulling back the curtain on all my favorite cocktails from that drinking marathon, and recognizing the bartenders who brought the magic to life.

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

White elephant punch

I originally desired to attend the aroma and cocktail seminar, but I got there too late to take a seat down. While wandering across the foremost floor, I got here across a joint activation Pinterest AND Punch Room. Not only did I connect with other ESSENCE lovers there, but I also got to try their White Elephant Punch. Think tropical flavors like pineapple, mango, and ginger tea with warming spirits like bourbon and reposado tequila.

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

6am Yoga Cocktail

Starting the morning with champagne and bourbon was a daring selection, so I made a decision to decelerate. Tales is a marathon, not a race, and too many individuals don’t find their rhythm early on and find yourself groggy on Bourbon Street on day three. To catch my breath, I ended at Lyre’s tasting room to sample just a few of their non-alcoholic beverages. As a tea lover, their 6 a.m. yoga smoothie caught my eye. It featured green tea, cucumber, honeydew, guava mint, and two Lyre Soft Drinks: White Cane Spirit and Classico Sparkling. Definitely a brilliant spot in my morning.

Everything we drank at this year's Tales Of The Cocktail
Cosmopolitan and its creator, Toby Cecchini

The original cosmopolitan

After having lunch and meeting up with old friends, I attended a non-public event organized by Absolut Vodka. The event lasted about six hours (I do know, but it surely was value it!). We met the inventor of the Cosmopolitan, chatted about how this popular brand is leading the best way in spiritually-focused sustainability, after which ended the evening with dinner. My group was very intimate (about nine people total), so we were friends by the top. Cocktail highlights included 1. Getting a Cosmopolitan served by its creator, Toby Cecchini, and a pair of. Celebrating the top of our first Tales night with an espresso martini!

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

Tepache Sazon

On Tuesday I went much easier, had a late breakfast and went to a seminar with certainly one of my favorite brands, Tepache Sazon. This Mexican drink is like pineapple cider with a kick. This small but mighty Mexican-owned and community-driven brand does inspiring work from its headquarters in San Pancho, Mexico. It’s low in alcohol (7%), light in color, and definitely a one-time drink. If you’re attempting to move away from beer or standard ciders, give this one a try!

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

CBD Cocktail

Before my many dinner plans, I jumped right into a seminar on the long run of cannabis cocktails called Futures Lab. As a vocal and proud advocate for legalization within the US, I desired to see what the conversation can be about. The cocktail was solid (definitely herbal, probably with a touch of CBD), however the seminar only had time to scratch the surface of this complex industry. I hope that next time we can (and may) talk concerning the need for Black and Brown voices to take the lead and produce justice to this multi-billion dollar industry.

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

Burn the lemonade

The Likeminded Spirits event seminar was a conversation with Black, Brown, and Indigenous people concerning the realities of racism and anti-Indigenous hostility within the spirits industry, from bartenders to producers and everybody in between. Ashley Eldefria first-generation Egyptian-Colombian American, made a cocktail for a seminar called “Huriya Lemonade.” The drink featured mint, za’atar, orange liqueur, vodka, honey syrup, and watermelon. The cocktail was each a tribute to their Egyptian roots (Egypt was the birthplace of lemonade) and a declaration of Palestinian solidarity (za’atar got here from Palestine, and watermelon is now a global symbol of Palestinian solidarity)… and it was refreshing and delicious.

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

Next episode

After dinner I went to the Copper Vine Hotel where a non-public party was happening for Woodford Reservesmall batch bourbon made in Woodford County, Kentucky. The event featured five versions of bourbon cocktails, with world-renowned bartenders individually crafting drinks with vanilla, eucalyptus, fig leaf, pineapple and other ingredients that bring the spirit to life. Also in attendance was an icon (and dear friend of mine) named Tiffanie Barriere who created a cocktail called “The Next Episode.” With cherry liqueur, cinnamon syrup, Angostura bitters, bourbon and more, it tasted like all the pieces we love about fall, but with the benefit of sitting on a porch in the summertime.

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

B612, For Consuelo

I won’t lie; after the Woodford event I took a 20 minute nap which changed into a 3 hour sleep and woke up just before industry time, Ford’s Gin at Republic NOLA, a well-liked club in the town. Of all of the cocktails I attempted at Fords Gin Private Tasting, my favorites were prepared by the bartenders at Library by the oceanbar within the Cayman Islands. All of their cocktails were based on kid’s stories, equivalent to Peter Rabbit and Le Petit Prince. My favorite was their B612, For Consuelo, dedicated to Le Petit Prince, which featured gin, rosewater, hibiscus, goat kefir and just a few other ingredients. High fives for all the pieces.

Everything we drank at this year's Tales Of The Cocktail
Courtesy of the creator

Good life

After my stay in Mexico I fell in love with agave drinks, so I needed to jump into Tequila Mijenta pop-up at the Four Seasons for the Spirited Awards. This poolside activity incorporated two of my favorite things (tequila and tea) into one cocktail. The Vida Buena, which featured reposado tequila, green tea, honey, ginger, and lemon, was harking back to the tea I grew up with, but with a touch of tequila (which mechanically makes it higher). While there, I also had the chance to fulfill Juan Coronado, certainly one of the founders of Three Tribes Mezcal and a legend on the earth of craft cocktails. Unfortunately I didn’t get to try any of his cocktails, but I did get to drink his mezcal! As someone nominated for my piece on mezcal, I’d recommend his product.

Everything we drank at this year's Tales Of The Cocktail
L-R: Kari Colada and New Money

New money

With all of Tales’ activities now complete by 2025, my friend and I made a decision to rejoice modern people of color within the spirits industry otherwise: we went to Saffron NOLA. While technically not related to Tales of the Cocktail this yr, this bar and restaurant serves up Creole-Indian style food and cocktails that need to be on everyone’s radar. My personal favorite was their New Money, with reposado tequila, South Asian bitters, ginger, yogurt, and clarified lime; it’s the perfect cocktail I’ve ever had, and I’ll be interested by it until I get back.


This article was originally published on : www.essence.com
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Health and Wellness

Why Elon Musk’s Grok Could Pose a Threat to Medical Privacy

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elon musk, DEI, remote work, jobs


Owner of X and candidate for the White House cabinet Elon Musk asked users to submit MRI results, CT scans and other medical information to its AI chatbotGrok reviewed it and a few people fell for it, he reports.

Musk presented this concept to X in late October 2024.

“Try uploading X-rays, PET, MRI, or other medical images to Grok for analysis. It’s still early stages, but it’s already quite accurate and will be extremely good,” he wrote. “Let us know where Grok is doing it right or where it needs work.”

Some individuals who voluntarily submitted photos were comfortable that Grok “did do well” together with his blood test results and breast cancer detection, but others waved red flags against the platform.

Josh Sharp, who goes by @showinvestment on social media, identified how a broken collarbone was viewed as a dislocated shoulder.

Radiologist Docteur TJ provided an in-depth evaluation of the MRI image, which he described partially as “too gross.”

Another example is a robot confusing a mammogram of a benign breast cyst with a picture of the testicles.

Grok was launched in May 2024 after raising $6 billion in an investment financing round through Musk’s tech startup, xAI. Grok is just not the primary of its kind: Google’s Gemini or OpenAI’s ChatGPT also enable the transfer of medical images.

While some praise the technology’s potential advances, medical privacy experts don’t not on this camp.

“It’s very personal data, and there’s no telling exactly what Grok will do with it,” said Vanderbilt University biomedical informatics professor Dr. Bradley Malin, according to “Sending personal information to Grok is more like, ‘Whee!’ Let’s throw out this data and hope the corporate does what I need it to do.”

The Health Insurance Portability and Accountability Act (HIPAA) protects medical information shared with physicians or in a patient portal because federal guidelines protect it from being shared without consent. However, the protection doesn’t cover social networking sites – it only applies to doctor’s offices, hospitals, health insurers and a few firms they work with.


This article was originally published on : www.blackenterprise.com
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Health and Wellness

Essence of the week: Cherry Blossom EDT L’Occitane is a fragrance inspired by spring, perfect for any season – Essence

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We all know L’Occitane almond shower oil gets a lot of love – and for good reason (I’m taking a look at you #BeautyTok).

But there is one other gem of this brand that deserves just as much attention: Cherry Blossom Eau de Toilette. Since its launch in 2007, this fragrance has remained a favorite amongst my group of friends, appreciated for its delicate and refined elegance. To be honest, I feel this is what L’Occitane is known for as a brand. And although this scent is often related to the airy freshness of spring, it is a scent that brings a touch of beauty and heat to any season.

The first spritz of Cherry Blossom EDT is soft and alluring, with a subtle hint of cherry and freesia that feels fresh without overdoing it. It’s light and uplifting, like the kind of scent you employ when you would like to feel good but not an excessive amount of (like me most days). As it settles on my skin, notes of cherry blossom and lily of the valley bloom, striking the perfect balance of femininity without feeling overly sweet or dated. There’s nothing heavy or “old school floral” about this scent – it’s fresh, modern and understated in a way that feels sophisticated.

What really makes this fragrance stand out is the base. Brazilian rosewood, amber and musk give it a soft warmth that wraps you want your favorite cashmere scarf. It’s cozy but never heavy, beautifully balancing the delicate flowers. The overall effect is a scent that feels effortlessly polished – the olfactory equivalent of “quiet luxury.”

I do know, I do know – cherry blossoms evoke spring, but that is why this scent works so well all 12 months round. In the colder months, it is a refreshing break from heavy, spicy scents. I mean, I like my ouds and cognacs, but no… Bright notes of cherry and freesia bring a breath of fresh air, while warm base notes of amber and musk give the composition a comforting, grounded feel. It’s like carrying a little bit of spring with you, even when the weather is not sunny. And given the conflicting rumors we’re hearing – at the very least on the East Coast – about how much snow will fall this season, you would possibly just should keep it in your radar.

Why I find it irresistible: While everyone gravitates towards the Almond L’Occitane collection, their EDT Cherry Blossom has turn out to be an unexpected favorite of mine that I still reach for. What I like most about it is how versatile it is. It’s lightweight enough to accommodate skilled meetings or running errands during the day, but still feels special enough for dinner dates or quiet moments at home. The way it evolves on the skin – from a fresh, floral burst to a soft, warm texture – makes it feel personal, like a fragrance created just for you. It’s not flashy or trendy, but that is what makes it timeless.

Perfect pairs: As an eau de toilette, Cherry Blossom advantages greatly from thoughtful layering that highlights its delicate character and prolongs its presence throughout the day. And because Cherry Blossom has a softer sillage, it’s perfect for on a regular basis wear. If you would like to extend its durability or make it a bit more dynamic, layering is the best solution. Start with L’Occitane Cherry Blossom Shower Oil to create a fragrant base, then follow with the Shimmering Body Milk for extra depth and hydration.

If you wish to mix and match, pair Cherry Blossom EDT with complementary fragrances. Kayali Vanilla 28 adds a cozy sweetness that blends beautifully with the floral notes, while Commodity Milk+ brings out the creamy warmth of the base. On the fun side, the marshmallow and ambrette notes of Ellis Brooklyn SWEET add a delicate, sweet touch that prolongs the persistence of the cherry blossom accord. Spray the fragrance base first, let it settle, after which top with cherry blossom for a custom scent that can last all day.

EDT Cherry Blossom by L’Occitane is a masterclass in subtle sophistication. Founder Olivier Baussan put it perfectly: “It is because cherry blossoms fly away with the first breath of spring that they are so rare and precious.” This fragrance captures ephemeral beauty in a bottle. Final Verdict: If you appreciate fragrances that whisper slightly than shout, that talk of sophistication slightly than trends, L’Occitane’s Cherry Blossom EDT is value considering. It’s the olfactory equivalent of finding the perfect light – subtle, beautiful and absolutely fascinating.

Fragrance is deeply personal, but some fragrances gain universal appeal due to their masterful composition. This is one of them.

This article was originally published on : www.essence.com
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Health and Wellness

You don’t have to add sugar to your cranberry sauce this holiday season – a food scientist explains how to cook with less sweeteners

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Holidays are stuffed with tasty and filling dishes and drinks. It’s hard to resist dreams of cookies, special cakes, wealthy meats and exceptionally spicy additions.

Many of the healthy ingredients utilized in holiday dishes could be overshadowed by sugar and starch. While adding extra sugar could also be tasty, it isn’t necessarily good for your metabolism. Understanding the food and cuisine science behind what you cook means you may make a few changes to a recipe and still have a delicious dish that won’t loaded with sugar.

Especially for those who’re someone with type 1 diabetes, the vacations can come with an additional layer of stress and soaring blood glucose levels. However, this just isn’t the time to despair – it’s the vacations in spite of everything.

Cranberries are a seasonal, tasty fruit that could be tweaked in recipes to make them more Type 1 diabetic-friendly – or friendly to anyone searching for a sweet dish without the added sugar.

I’m a food scientist and sort 1 diabetes. Understanding food composition, ingredient interactions, and metabolism literally saved my life.

Type 1 diabetes has been defined

Type 1 diabetes it lasts all day, without sleep breaks, without holidays and weekends, without remission and without cure. Type 1 diabetes don’t produce insulin, a hormone essential for all times, which promote the absorption of glucose, i.e. sugar, into cells. Glucose in your cells then provides the body with energy on the molecular level.

Therefore, people with type 1 diabetes take insulin injections using an insulin pump attached to their bodies and hopefully it really works well enough to stabilize our blood sugar levels and metabolism, minimize health complications over time, and keep us alive.

Type 1 diabetics have in mind mainly type and amount of carbohydrates in food when determining how much insulin to take, but in addition they need to understand the interactions of proteins and fats in food to use it, or bolusappropriately.

Apart from insulin, type 1 diabetics don’t produce one other hormone, amylin, which slows down gastric motility. This means food moves faster through our digestive tract and we regularly feel very hungry. Foods high in fat, protein and fiber can keep you from feeling hungry for a while.

Cranberries, a seasonal snack

Cranberries are native to North America and grow well within the northeastern and midwestern states, where they’re in season from late September through December. They dominate holiday tables everywhere in the country.

Cranberries are a classic Thanksgiving side dish, but cranberry sauce tends to be high in sugar.
bhofack2/iStock via Getty Images

One cup of whole, raw cranberries comprises 190 calories. They are composed of 87% water, trace amounts of protein and fat, 12 grams of carbohydrates and just over 4 grams of soluble fiber. Soluble fiber combines well with water, which is sweet for digestive health and might slow the rise in blood glucose levels.

Cranberries are tall IN potassiumwhich helps maintain electrolyte balance and cell signaling, in addition to other essential nutrients similar to antioxidants, beta-carotene AND vitamin C. They also contain vitamin Kwhich helps in healthy blood clotting.

The taste and aroma of cranberries comes from compounds present in fruits similar to cinnamates, which add a hint of cinnamon, vanillin for a vanilla note, benzoates AND Benzaldehydethat tastes like almonds.

Cranberries are high in pectin, a soluble starch that forms a gel and is used as a binding agent in making jams and jellies, in order that they thicken easily with minimal cooking. Their beautiful jewel tone red color belongs to a class of compounds called anthocyanins and proanthocyanidins with which they’re associated treating certain forms of infections.

They also contain phenols, that are protective compounds produced by the plant. These compounds, which appear like rings on the molecular level, interact with proteins within the saliva, causing a dry and tight feeling that causes the mouth to pucker. Similarly, the so-called benzoic acid naturally occurring in cranberries, it adds sourness to the fruit.

These chemical components make them extremely sour and bitter and difficult to eat raw. To moderate these flavors and effects, most cranberry recipes call for plenty of sugar.

All this extra sugar could make cranberry dishes difficult for type 1 diabetics to devour since the sugars cause blood glucose levels to rise quickly.

Cranberries without sugar?

Type 1 diabetics – or anyone looking to limit their sugar intake – can try some cooking tactics to reduce their sugar intake while still having fun with this holiday treat.

Don’t cook the cranberries too long once they pop. You’ll still have a sticky cranberry liquid without having to add a lot of sugar, because cooking concentrates a number of the bitter compounds, making them more visible within the dish.

A row of spoons, each filled with a pile of powdered spice.
Adding spices to cranberries can improve the flavour of the dish without the added sugar.
klenova/iStock via Getty Images

The addition of cinnamon, cloves, cardamom, nutmeg and other warming spices gives the dish a depth of flavor. Adding heat with hot chili pepper it might make a cranberry dish more complex while reducing sourness and astringency. Adding salt can reduce the bitterness of cranberries, so you will not need a lot of sugar.

For a richer flavor and glossy quality, add butter. The butter also moisturizes the lips, which reinforces the natural tartness of the dish. Other fats, similar to cream or coconut oil, also work.

Adding chopped walnuts, almonds or hazelnuts may decelerate the absorption of glucose, so your blood glucose levels may not rise as quickly. Some recent forms of sweeteners, similar to allulosethey taste sweet but don’t raise blood sugar levels and require minimal or no insulin. Allulose has GRAS – Generally Regarded as Safe – status within the US but just isn’t approved as an additive in Europe.

During the holiday season, you may easily reduce the quantity of sugar added to cranberry dishes and revel in the health advantages without spikes in blood glucose levels.

This article was originally published on : theconversation.com
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