Canva.

 

 I love to take pictures and use software to edit photos and create designs. I also have a soft spot for cool new technology tools that infuse these two subjects together. This is why I'm doing a little happy dance about Canva!

While Photoshop and InDesign are still standard for more advanced professionals, Canva offers something with less of a learning curve. It also doesn't come with a hefty price tag. Online collaboration is possible by sharing a link of your work-in-progress.

 

Canva has the basic design elements:

• Images (you can purchase royalty free images for $1.00 each or upload and use your own photos and graphics for free)
• Font Library
• Templates (create from scratch or Canva has hundreds to choose from)
• Social Media, Pinterest, Facebook Cover, Facebook Post, Facebook App, Facebook Cover, Real Estate Flyer, Presentation, Poster, Blog Graphic, Kindle Cover, Google+ Photo, Twitter Header, Invitation, Document, Card, Photo Collage and Business Card

While Canva does provide interactive tutorials on it's site, I learn best by doing. Contact me if you would like to give Canva a try. I have 5 invitations to give to people who would like instant access.

Canva can easily be a hobby of it's own! I really enjoy playing with fonts and while I'm not a professional graphic designer, I enjoy creating designs. Often, the designs I create inspire my writing. Below are some examples of designs I've created by using Canva.

 

 

 

 

Tilden Park.

Tilden Park is easy to get to from CA-24 and offers quite a scenic adventure on curvy mountain roads as you journey to your destination. Be sure to share the road and approach curves cautiously as there are a lot of cyclists. Even though it's California, pack a sweater. It's was quite cooler up in the mountains among the forest. We spent a total of 4 hours here. Be sure to take in account that if you want to see the 3 places featured on this post, they are at separate locations in the park and you'll need to drive there.

1. Merry-G0-Round. This was our first stop! There was a place to purchase food here (along with restroom with running water) so we decided to have a picnic lunch here after riding the antique carousel.

$2 per ride or $10 for 7-ride ticket book.

They accept cash as well as all forms of credit cards.

This is for sharing! Cotton candy for $2.50 made right before you! 

 

2. Redwood Valley Railway. This was the biggest surprise of all. We really enjoyed riding in an open, mini steam train up in the mountains among the trees. There are covered compartments too. Everything about this attraction was low-key and fun! Trains run daily until 5p.m. June 16th – September 1st.  In addition, the train is open on the weekends from 11:00 a.m. – 6:00 p.m. (or dusk, whichever comes first). If you have a stroller, you'll want to leave it in your car.

$3 per ticket or $12 for a 5-ride ticket

They accept cash as well as Visa or Master.

 

3. Little Farm. Though we love all 3 of these spots, the farm was by far their favorite! Staggered about on a hillside, the Little Farm offers a big hands-on experience. Kids get to see the animals up close and pet the cows and sheep. Don't forget to bring celery or lettuce to feed the farm animals. I actually didn't bring any food for the animals. A kind stranger shared her celery with the boys so they could feed the cows, chickens and sheep.

In the boundary of the farm is a garden for kids. We spend quite a bit of time wandering through the garden, checking out all the vegetables and fruit growing. From what was written on the scarecrow, it appears that they host an advanced farm class for kids.

Attached to the Little Farm is the renowned Environmental Education Center. Inside we would information on the East Bay Regional Park system, native animals and a few displays. Be sure to check out their monthly program and activities guide. 

The Little Farm is free.



Get Food Education in Every School: Join the National Initiative!

How does a garden grow? Through you!

The Edible Schoolyard Network offers an online tool in which you can search to see if any K-12 schools in your community are participating in a garden program.

As an assistant teacher at a Montessori school I once asked a group of children how pizza was made. One child confidently exclaimed, "A box!"  To be honest, while growing up I had no idea that my hamburger patty was actually a cow. Somewhere, among the isles of processed foods, we've disconnected our self from the very thing that sustains us and gives us life- our food. We've not only forgotten where our food comes from, but we now assemble it instead of preparing it.

By helping children cultivate a connection to our  food early on through garden programs that are integrated into school curriculum, we create a whole child approach to education which promotes overall health and wellness. With the abundant environmental problems and health issues facing local and global communities (like diabetes, obesity, malnutrition and nature deficit disorder, to name a few), now more than ever, we need an onsite school garden to not only pique our curiosity but to foster intergenerational learning. School gardens facilitate a partnership with teachers, parents and community members. These hands-on, teachable moments aren't limited to the garden but reach beyond into kitchen and the lunchroom.

Beyond Veggies! After picking the green beans from our garden, my eldest (then 7 years old) took it upon himself to sort them by size.

This of course isn't to say that you still can't or shouldn't have a garden at home. One thing I learned working in the classroom was that if you grow it, odds are, the kids are going to eat it. As my children's first teacher, I instituted this at home. I credit it to why my kids have adventurous palates and have always enjoyed a plethora of vegetables.  However, not every child has access at home to such opportunities. To ensure that every child shares in the magic of the garden, an onsite school garden is ideal.

 

Flower arranging using fresh flowers from the garden at school (age 3). Beyond care for their environment,  it helps a child develop fine motor skills, it spatial abilities and engages them in early mathematical concepts. 

The outdoor environment and school gardens of the first two schools our children attended greatly influenced our decisions to enroll them there.  While I gardened with them at home and encouraged them to help in the kitchen early on, it was important to us that the schools they attended valued the connection to our earth and food. While my children do not partake in the school lunch program, I remain an advocate for better nutritional standards in the national lunch program as well as access to organic, fresh produce. With organizations like the  National Farm to School Network leading efforts by empowering schools, children, parents and communities to make informed choices, I am hopeful that it will be a reality for all schools one day.

 

Kids can cook! Our youngest (then 4 years old) after harvesting a cucumber in the garden, he peeled and cut it for snack.

 In the past, if a school didn't have a garden, I would have been rather hesitant to enroll our children. However, the school my children will be attending in the fall does not have a garden. It's not that the school doesn't want a garden. They hope to one day have one. I hope to be the person that helps the school get their garden started.

 



With a recent move, we were only able to plant in containers this year. Here my oldest is tending to his tomato plant while my youngest samples a piece of cilantro- all before breakfast.



 

With so many online resources available, I won't be re-inventing the wheel, but rather connecting the dots. While we all can't be Alice Waters, we sure can be inspired by her! As a matter of fact, yesterday I attended a webinar presented by Lilia Smelkova, Food Day Campaign Manager at the Center for Science in the Public Interest. The event was co-sponsored by edWeb.net, the Edible Schoolyard Project, the National Farm to School Network, and Life Lab. This webinar focused on ways to inform people about the various resources available, ways to get schools involved and connected with the national Get Food Education in Every School initiative.

 

Every October 24 marks Food Day events all over the country. How is your school, organization or community participating? The Food Day initiative is a call for Americans to come together by celebrating and enjoying real food in addition to being catalysts for improved food policies.

While a student at St. Catherine University, the Food Justice Coalition hosted a "Get Local" picnic on campus. Of course, you could simply bring a basket of fresh vegetables from your garden to a neighbor and strike up one tasty conversation. Or, spend some time cultivating a garden and make a deposit into your future health bank.

 

The great thing about the programs that are already in place, like the Edible Schoolyard Berkley, is that it shows us all first hand that these programs really are applicable anywhere.

For more ideas on how you can get involved in Food Day, online networks, resources for school gardens and professional development opportunities, visit these websites:

• Food Day. "Food Day is a nationwide celebration and a movement for healthy,
  affordable, and sustainable food."
• National Farm to School Network. "Farm to school enriches the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and preschools."
• Edible Schoolyard Network. "...connects educators around the world to build and a share a K-12 edible education curriculum."
• Life Lab. "Bring learning to life in the garden!"
• California Foundation for Agriculture in the Classroom. "Our vision is an appreciation of agriculture by all."
• Institute for Agriculture and Trade Policy. "IATP works locally and globally at the intersection of policy and practice to ensure fair and sustainable food, farm and trade systems."
• EdWeb. "We help educators share ideas to improve teaching and learning."

Thank you to Lilia Smelkova, Food Day Campaign Manager at the Center for Science in the Public Interest, edWeb.net, the Edible Schoolyard Project, the National Farm to School Network, and Life Lab for the informative webinar on Food Day held on July 16, 2014.

3 Healthy Salads to Make Summer Sizzle.

With a little choppin' there's no stoppin' you from enjoying three healthy, no fail salad recipes that taste like a little bit of summer with every bite! Many friends have asked me for the recipe for these three. I have tweaked the first recipe according to the needs of our family. I'm sure you'll add to your creative touch as well!

1. Herbed Rice and Spicy Black Bean Salad.

Hands down, our favorite family salad. I've been making this for the past 6 years. Originally, I stumbled upon this recipe on AllRecipes.com. I've taken it to pot lucks, served it up with a side of grilled salmon and eating a bowl full of lunch. The most consuming part is chopping up all the veggies. However, it's worth the work. 

Above: The ingredients in this recipe were doubled.

 Ingredients:

• 
  
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder

• 2 cups cold, cooked white rice
• 1 (14 ounce) can black beans, rinsed and drained
• 2 celery stalks, finely chopped
• 1 cucumber, seeded and chopped
   1 pint of cherry tomatoes,     cut in half
• 3 green onions, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
  
  

The Final Product!

I seriously combine ALL the ingredients together in a big bowl. I add the dressing at the end. I play around with the cayenne pepper (some days we like a little more heat) and I always use fresh herbs. Chill before serving. This makes about 8 cups.

2. Summer Chickpea Salad with Honey Garlic Lime Vinaigrette.

Chickpea lovers unite! Run, do not walk to your grocery store to get these ingredients so you can make this recipe today. Thanks to "How Sweet It Is", no tweaking of any sort was needed for this recipe. Perfect!  

3. BLT Salad

Summertime....and the eatin' is light. Our family doesn't consumer beef or pork products for health reasons. (I haven't had beef or pork in about 15 years.) So, naturally when I saw this recipe from "How Sweet it Is," I knew I could substitute the pork bacon with turkey bacon. The end result...heavenly. I should have known it would have been a winner after tasting her first recipe (above). You may want to play around with the dressing. I've actually substituted Brianna's Poppy Seed Dressing.

Santa Cruz.

One of my first photography assignments, my Senior year in high school, was to take pictures at an amusement park. During school, our class ventured behind the school parking lot to snap photos of the rides as they stood dormant before they came to life for the Maria SS Lauretana Festival (or as we all called it, the Italian Fest). Today, I stepped back into that 17 year olds shoes and re-introduced myself to a perspective that made me appreciate my time at the Santa Cruz Wharf all the more. 

I wonder if my first photography teacher ever knew she was teaching us about more than just photography? Besides self expression and an outlet for my creative energy, she helped me learn to focus on life's details that make up the bigger picture. That's carried over in several areas of my life. Whether delivering on a project, researching or planing an event...it's in the details. It's when we embrace every day moments, the little details that are often overlooked, that we truly give meaning to our life story. 

 {Like candy for the sky.}

 {Every wharf needs a scene like this to greet you. Come as you are!}

 {Street artist creating from spray paint.}

Positioned off Highway 1, this seasonal seaside amusement park hasn't lost it's history despite the plethora of modern day additions. 

We purchased a packet for 50 tickets, which seemed to work out fine. We even had a few left over. However, if you are going to spend the entire day at the amusement park, you may want to consider an unlimited wristband. We spent half of our time soaking up the beach! 

Our favorite area (a sanctuary from the larger crowds) was on south end of the park especially designed for smaller kids. Our youngest loved the Sea Serpent rollercoaster. 

We used the remaining tickets on the sky lift. By doing so we also avoided the majority of the crowd below and it made for a relaxing ending to a pretty colorful day! 

{The view from above is a must.}

If you do go, avoid the main parking lot. Instead, head over to the section near the Monterey Bay National Marine Sanctuary Exploration Center. There are more parking options and you may snag a metered spot (we paid $5 for 5 hours!). 

If the rides really aren't your cup of tea, for the summer: On Wednesday evenings, they have a free movie. On Friday evenings, they have a free concert. ...beachside. How perfect is that? For more event listings, like the firework spectacular in October for the Santa Cruz Wharf's 100th birthday, check out the website for the City of Santa Cruz. 

Off the beaten path, you'll find a great taco shack that only accepts cash called, Taco Moreno. The line is often out the door, but it's worth the wait. Much like our visit to Santa Cruz!

{Veggie Taco Bliss.}

Nature's Fireworks.

Turn your eyes to the sky on the 4th of July.

From our backyard to yours, "Happy Birthday, America!"

Beauty Does.

I admit I was a little shocked when I heard my youngest tell my oldest that "girls like to be called HOT." I couldn't help but wonder where he heard that or who shared that with him. After a bit of a discussion, I opened up the conversation to the idea of beauty.

What is beautiful? Can our ideas of beauty differ? Can both men and women be beautiful just as a flower, sunset or painting can? We see beauty but first we must feel it in order to give it meaning.

Is "hot" the same as beautiful? "Hot" leaves little regard to ones intellect, persona and talents. "Hot" is a limiting description of ones exterior being- a superficial definition of a persons existence.

How one acts or the things they do... not their physical traits, makes one beautiful. True beauty carries his or herself with a light in their heart that shines from within. It's what you do and how you behave that defines beauty.

A week later, I was shopping with my boys. We were looking at picture frames. Inserted in one of the frames was a picture of a young, 20-something model. My youngest looked at me, gave me a hug and said, "You are more beautiful than her, Mama."

Truth is, I've always felt beautiful. It's always been a feeling that first resonates from within and is amplified by the beautiful company I'm blessed to surrounded by. I know an abundance of beautiful men and women. I bet you do too.

{Sing it! Everybody's beautiful in their own way.}

GIVE TOGETHER.

"The boys are transitioning really well and looking forward to making new friends," I said. "How are you doing? Looking forward to making new friends, too?" I smiled, "I guess that will happen eventually. I mean, as the boys join things I'm sure I'll met people too." She continued, "I have a friend who was originally a client. She started this great organization..."

You just never know who will inspire you. I went out to get my hair cut and highlighted. I picked a random place online. Random, yet it felt like I was meant to be there. It was my first real conversation with someone in California. It was the first time I ventured out alone.

{Now, I have a little bit of California sunshine in my hair!}

Before I left, my stylist handed me a business card with the name of an organization called GIVE TOGETHER. "Give Together is a movement to create the next generation of philanthropic leaders. Our goal is to strengthen our community by empowering, inspiring and helping families give back together." The founder created this organization based off her own love for volunteering and wanted to provide opportunities that include young children. 

"You'll find your people," she said confidently. I think I'm off to a good start. Thanks to my stylist at Raymond Marc Salon in Walnut Creek for the sweet new do...and great conversation. 

Snack Attack

#TBT from another blog I use to write on (this was an excerpt of a paper I wrote for a class at the time) and a PSA I was proud to create:

Science, economics and politics all interact to affect our food choices. Scientists that work for food producers have figured out that we are hard-wired to have a chemical weakness when it comes to fats, sugar and salt. High Fructose Corn Syrup is 25% sweeter than refined sugar. When HFCS is added as an ingredient it creates a bigger chemical surge in our brain.

Things like candy and potato chips are not food. When we eat them they happen to taste great but set off our addictive cells and imbalance our endocrine system. “Instead of satisfying hunger, the salt-fat-sugar combination will stimulate that diner's brain to crave more.” (Kessler, 2009)   “For many, the come-on offered by Lay's Potato Chips -- "Betcha can't eat just one" -- is scientifically accurate. And the food industry manipulates this neurological response, designing foods to induce people to eat more than they should or even want.” (Kessler, 2009) 

Government policies pertaining to agriculture have fed changes in our food supply which have lead to public health concerns such as obesity, disease and affordability of healthy foods as well as access to them. Regardless of what we purchase at the store, it probably has some form of corn in it. We have driven down the price of corn and soy so low, that these are staple ingredients in most processed foods. Food corporations are thriving with this concept. Not only are taxpayers subsidizing the corn and soybean crops, but we are paying for it again when we purchase from the food corporations that benefit from these low prices.

The taxpayer subsidies are simply a symptom of a broken system, so be careful not to place blame on the farmer. When prices are allowed to be driven so low, agribusiness is able to monopolize the industry and reap the rewards of cheap corn. With the Agricultural Bill affecting so many aspects of our lives, it’s important that we don’t glance over its significance. We must ensure representation in D.C. for not only the policies formed, but why they are formed, who they really benefit and how they are implemented.

Agriculture and our health are linked at the hip. Agriculture is directly linked to nutrition and public health. We can’t tackle one without affecting the other. The failure to address agriculture means we’ve also given stock to health insurance companies and pharmaceutical companies. “For the first time in American history, our generation was at risk of having a shorter lifespan than our parents. And it was because of what we ate.” (Curt Ellis, King Corn filmmaker) It is frighteningly apparent that this current system is literally killing us. Perhaps, instead of asking ourselves the question, “Does it taste good?” we should challenge ourselves to ask, “Is it good for us?”


We are not alone. Together, we can start a conversation early on with our children about food. We must refrain from assembling our food and prepare it. We must involve children in the process and thus allow for a natural connection to our food to occur. You are your child’s first teacher; teach them one of the most basic of all needs—nutrition that sustains a healthy, active, productive life.

The Beet Goes On.

Last night I was in line at the grocery store placing my items on a conveyor belt when a voice behind me said, "What's THAT?" After pointing to a few things, she replied in a rather curious but disturbed voice again said, "NO, that THING. What is that round, dirty thing?" Noticing a child peek around from behind her, I smiled, "OH! It's a beet." She was silent. "Have you ever tried eating a beet?" She quickly replied, "I tried a beet once and I.DID.NOT. like it." I picked the beet up and brought it a little closer to her. "You know, I bet you would like it if you roasted it." I went on to explain how to do such. "Huh," she said..."Maybe, I will try them again."

Every time I enjoy one of these, I weep a little for me as a child. I wasn't exposed to beets. No one ever offered me one. The first time I tried a beet was in my late teens. I decided to be adventurous at the salad bar and plop one on my plate. I was naturally drawn to it's bright color although there was no happy ending here. The beet was pickled in a jar of some sort of vinegar concoction. No, Folks... The beet did not go on.

It wasn't until many years later (a marriage, a house, a couple kids, etc.) that I was participating in a community garden club that the topic of beets came up. (Yes, we had an entire conversation based off beets.) One person chimed in about how they simply grill, slice them open and enjoy. Another person shared how the leaves are actually quite tasty adding the many nutritional benefits of consuming beets. I stood back, beet red, dropped my gloves (you knew it was serious now), "Really?" I got to the root of my woo's and picked up a few beets the next time I was at the grocery store.

They were right. I grill my beets whole, for about 45-minutes (450-degrees). Simply peel the skin off and enjoy. By pass the bottled beets or even the ones that come in the refrigerated section of Trader Joe's. It's just not the same. Fresh is best.

Here is a recipe for beets and their leafy greens. Do you have a different way of preparing beets? Please share! I would love to give your recipe a try.

Click here to learn about the history, health benefits and nutritional facts of eating beets.

Purple Agapanthus

My California obsession, in the form of purple and white...

The big purple (and white) flowers that adorn the landscape of California remind me of giant dandelions in shape. 

After a little research, I learned that they are actually called Purple Agapanthus. They are native to the subtropical and warm temperate areas of South Africa.

According to Better Home and Gardens, these low maintenance plants grow in zones 7-11. They reach a height of 1-3 feet and width to 3 feet wide. 

I adore them in their varying stages. Prior to blooming, they remind me of an elf or hat fit for a fairy.

Not only am I fond of them...the hummingbirds are too!

All images are copyright of Beverly Kumar. Images may not be used without permission. Use of images must be accompanied by photographer credit and copyright notice. Thank you! 

Upon arrival, we headed right to the beach. Our children’s instincts were to immediately run, fully clothed, into the ocean. Who needs swimsuits when you have a heart of joy and excitement  over flowing in your pours? Indoor recess, school cancelations, “Polar Vortex,” layers of winter attire, ice, shoveling and a lack of sunlight were distant memories now…at least for the next 9 days.

As my husband and I sat, toes planted in the sand with the sound of our children’s laughter filling the beach with song, we turned to one another and smiled. This was no ordinary family vacation. This was a turning point in our lives.

We were amazed how life didn’t stop for people in San Diego. We lost count of the people we observed walking, running, biking…cooking and eating outdoors. They were living while we were counting the days for Spring to arrive in Minnesota. I would hear hearty Minnesotans say, “Embrace the cold, don’t endure it.” After 10 years, I just don’t think we could, or wanted to endure it anymore.

New Years Eve, 2013. Grilling turkey dogs on the beach.

As the final days of our vacation approached, seeing how happy our boys were to freely play and explore, feeling the effects of seasonal depression wear off, we tossed around the idea of how we could make the move to California. If others lived there, why couldn’t we? They were creating a life here…so could we.

By all means, we weren’t abandoning ship– we lived in Minnesota for 10+ years. Minnesota has been good to us! …Marriage, houses, babies, my education, my husband’s job…and a community of friends that are family by every meaning in the sense. I couldn’t help by think of a quote I once stubbled upon:  If we were meant to stay in one place, we’d have roots instead of feet. -Rachel Wolchin

We were ready for a change. Without risk, there is no change. Without change, there is no growth. Composing a life doesn't consist of "What If?"... it's "Why Not?" If we had any doubt in our mind, the 70-degree difference in the temperature on the day we landed at MSP sure cleared that up.

Minnesota. January, 2014.

So we tossed the idea out to the universe. The universe listened. We are so thankful.