Turning to Encino’s Salt Chalet for aiding skin, sinus and respiratory ailments the natural way

BY KAREN YOUNG

It’s widely known that eating too much salt can be bad for you. But how about breathing it?

For Woodlands Hills resident Mike Blumenfeld, 28, who suffers from psoriasis, salt is giving him hope.

That is, nine tons of salt imported from the Dead Sea in Israel, that fills three rooms in Encino’s Salt Chalet.

Open since November 2009 and touted as the first salt therapy facility in the west coast, co-owner Dikla Kadosh says that salt therapy, also known as Halotherapy, is widely acclaimed and used in Eastern European salt mines or salt caves since the 19^th century. Most recently, it has found its way to Israel, England and Canada. Russia even covers salt therapy treatments through medical insurance.

Kadosh and co-owners David Mashiah, Naftaly Kadosh, Michaela Bercu and Ron Zuckerman were inspired by a newspaper story about an Israeli family whose children suffered from serious respiratory ailments and built a salt room in their garage. Dikla’s husband, David Mashiah, flew to Israel to see it. Impressed, the group spent six months traveling to various salt facilities throughout the world, studying how salt therapy works before deciding to build the Salt Chalet.

Recent medical studies in Europe have shown that salt rooms and salt mines dramatically improve ailments such as asthma, bronchitis, chronic ear-nose-throat illnesses, eczema, psoriasis and insomnia, as well as snoring, colds, allergies, wheezing, smoker’s cough, influenza and chest tightness, however, physicians in the United States are yet to embrace the alternative therapy.

But the results from patients, combined with the fact that various types of salt therapies, such as saline sprays,  are used for nasal and respiratory conditions,  may be worthy to note. Moreover, Israel’s Dead Sea is legendary for its health benefits.

Blumenfeld says that he has had psoriasis on various parts of his body his entire life and reports that he uses such treatments as prescription creams and light therapy, as well as flax oil, but nothing has really worked.

He has been going to the Salt Chalet for a month and has had eight treatments. “I know I am getting results. I monitor myself very closely,” says Blumenfeld. “One morning I woke up and realized it was working, I felt like crying I was so happy.”

For Burbank resident Laura Faye, the Salt Chalet has given her relief from five years of sinus headaches. Faye, 46, started getting debilitating headaches after  being diagnosed with carbon monoxide poisoning from her floor furnace.

“I felt tortured. I’d been on a series of antibiotics and Prednisone…nothing worked and even caused more problems,” says Faye who, after two treatments, says she felt like a new person.

Faye, who is an adjunct professor in Oceanography at Glendale Community College and has a Masters in Marine Biology says, “the therapy makes sense because salt naturally draws out moisture and reduces inflammation. I’m not going to say it’s doing anything miraculous, it just makes sense … it’s just good for inflammation and it seems to work.”

The Salt Chalet’s three rooms are entirely covered in salt — five to six layers on the ceiling and walls (applied with sodium silicate) and three inches on the floor. Co-owner Mashiah says  it took nearly two weeks by hand to apply all the salt.

All rooms have a flat screen television and a stereo system. There is an adult room that fits four to six people at a time, a kids room that virtually could be called a salt sandbox, and a private room guaranteed for one or two people.

The 45-minute session itself involves just sitting back and relaxing. You can read, watch television or take a nap — and wear your own clothes. They provide sterile plastic covers for feet. Ten to twelve sessions are recommended, although a full course is fifteen. Sessions are $55 each, but if you purchase individual or family packages, the cost of each session is decreased  from 30 to 60 % (also see special FREE offer below).

“The real work is done by generators that sprays and scatters tiny, dry salt particles that create a negative ion environment that the patients breathe in,” explains Kodash. “When the body is relaxing, it is not fighting pollutants.”

Kadosh says that based on clinical studies, salt is found to reduce inflammation, absorb bacteria, clear mucous and distress the body.

Elana Horwich, 34, suffers from hay fever allergies, and has made the trek from Santa Monica to Encino over the last month for two treatments a week. “It’s super relaxing. I’ve definitely noticed a difference in my allergies — not on the first day, but the day after.”

Horwich says she’s also noted an extra plus because it’s helped her clear her occasional acne breakouts.

“We really want to help shift patterns in people’s lives and help them with an alternative to go back to nature. If we can help change that, we can give a new way of life,” says Kadosh.

SPECIAL FOR MY DAILY FIND READERS: ONE FREE SESSION (A $55 VALUE). NO PACKAGE PURCHASE NECESSARY. CALL FOR SPECIAL PACKAGE PRICES.

The Salt Chalet 17401 Ventura Blvd., Suite B17 Encino, CA 91316  Hours of Operation: Monday-Sunday, 10 a.m.-6p.m. www.saltchalet.com (818) 907-9512

Karen Young is the Editor/Publisher of MY DAILY FIND.

Mantee: A charming, Mediterranean oasis awaits in Studio City

BY KAREN YOUNG

I’ve eaten at  Mantee five times in the last six weeks. I got a huge crush on the place the first time I went and now it’s turned to love — the real deal. Okay, you get it. This is my new favorite restaurant. Quaint, sweet, lovely, romantic, warm, friendly, casual and completely unpretentious.  And the food? A scrumptiously original party for your taste buds.

Located on Ventura Boulevard, just east of Vineland (free parking in back) in Studio City, it’s reminiscent of a charming little bistro you might stumble upon off a beaten path somewhere in Europe. The interior is very small — a handful of wood French country style tables fill the room with paintings on the wall. It’s cozy and comfortable.

But the real magic is when you walk outside to the patio seating. One half of the patio looks like an outdoor room, while the other half is full of tables nestled under trees. There are potted plants all around, which adds to the greenery. At night, there are twinkling white lights that make it festive and lovely — and a few black iron European-style street lamps that add to the charming ambiance. An eclectic range of music plays over the speakers.

The cuisine is Armenian-Lebanese and far more interesting than any other type of Middle Eastern or Mediterranean fare I’ve eaten — in America, at least. Plus, Mantee got a bunch of big thumbs up from some very knowing Armenian friends as well.

Mantee, which opened this past summer, is a family run business whose roots go back to a very well known restaurant in Beirut, Lebanon called Al Mayass. Chef Jonathan Darakjian is only 30, but says he’s cooked his entire life. His mother, Sylvia Gabrielian, is a artist/graphic designer (and the sister  of the Al Mayass owner), who created the design  of this quaint restaurant (that was once a house), including an eclectic and whimsical selection of serving dishes and flatware. Darakjian’s father, Raffi, often roams the restaurant, wearing suspenders and a big grin, happily chatting with patrons. When asked about opening a restaurant in these troubled economic times, he said, “What better time?”

Well, with a place that personally makes me so happy, I couldn’t agree more.  And after all, weren’t some of the most successful businesses built during times of distress?

The namesake dish of the restaurant, Mantee, is a traditional Armenian specialty of Turkish origin that can best be described as a type of small ravioli or dumpling. Also spelled manti, it’s their signature dish and offered with a choice of meat (lightly seasoned ground beef) or vegetarian (seasoned spinach with lemon). Formed into small boat shapes, the mantee is  soft with a bit of a crunchy bite, smothered with garlic sauce and seasoned with sumac and red pepper. Order it as is, and not with the sauce on the side.

Beef, chicken and lamb entrees are offered at Mantee, and all are good ($11.95-$14.95, although not large portions), however, it’s the small plates ($4.55-$8.50) with a combination of meat and vegetarian choices that are the big draw — and what makes the dining experience so magical. The small plates are meant to be shared, and with nearly 30 from which to choose, come with a crowd, order at least five small plates for two people, or just come back often. If you order an entree,  share that as well, so you can afford many different tastes of the dishes available.

As soon as you are seated,  you are given a large basket filled with toasted and fresh pita, along with a small serving of a dipping sauce made with sesame seeds, olive oil and anise.

The Fattoush salad is a must to start. A combination of tomato, radish, mint, onion, crushed wheat, and fried (or toasted) pita bread, it has a green leafy vegetable called purslane, which is used instead of lettuce, and mixes beautifully with the mint and a tart lemon/olive oil dressing.

There are five different types of hummos — the traditional chick peas blended with sesame paste; and others with: sautéed pine nuts,  sautéed beef filet, a combination with pine nuts and filet, and grilled Armenian beef sausage.

Mohammara, made from pomegranate molasses, red pepper paste and crushed walnuts, is pungent with the consistency of a paste and wonderfully flavorful. Motabbal is very much like Baba Ganoush, but here it is preferably thickened with more eggplant than tahini. The Dolma is completely different than those found in Greek restaurants. The Mantee version is a sliced and hallowed Asian eggplant stuffed with rice and a light tomato sauce. It can be ordered with or without yogurt sauce. Both are divine, but the yogurt makes it extra special. They do serve Sarma, which are grape leaves stuffed with rice that are also excellent, but the Dolma is unique and a step above.

Cheese lovers unite, there are a few dishes for you — Hot Feta that has been baked in the oven and topped with tomato and jalapeno,  Sue (or Soo) Berag — a pasta pie filled with cheese and parsley, and Grilled Halloom (grilled Cypriot white cheese). There are also more classic Armenian dishes, such as variations of Soujuk (Armenian beef sausage) with tomato sauce, quail egg and pastrami.

There are heat lamps on the patio, but go now while the weather’s warm so you can be sure to have your  first Mantee experience outside.

Mantee does not serve alcohol, but that’s a good thing — it’s BYOB without a corkage fee. You can’t beat that.  They’ll supply plastic cups and a corkscrew. Stop by Trader Joes on the way. If you prefer to drink wine in a glass, feel free to bring your own – but personally, the plastic adds a certain kitsch that’s fun.

The full menu is available at lunch, but there is also a sandwich option that  makes dining much more reasonable.  Perhaps share a Fattoush salad ($5.95)  and choose from Shish Kebab (marinated charbroil filet) , Chicken Kebab (marinated chicken breast), Kafta Kabob (charbroiled seasoned ground beef), Soujuk Panini (Armenian beef sausage), and Halloom Panini (cyriot white cheese) $6.95-$7.75.

I’m totally committed to Mantee.  I hope they’re here to stay.

Mantee is located at 10962 Ventura Blvd Studio City, CA 91604 (818) 761-6565 www.ManteeCafe.com Tue-Thu. 11:00 a.m. – 9:30 p.m. Fri-Sat. 11:00 a.m. – 10:00 p.m. Sun. 11:00 a.m. – 9:30 p.m. Closed Monday. Free parking is available in back (take the alley off of Vineland). Reservations suggested, especially if you want the patio for dinner.

Karen Young is the Publisher/Editor of My Daily Find

Chanel, Prada, Tom Ford and the art of craftmanship at Encino’s Optx Fine Eyewear

BY KAREN YOUNG

Wayne Fletcher sits behind the counter at Optx Fine Eyewear, his newly relocated modern and airy store at the Encino Place corner mall, talking passionately about handcrafting the lenses for the frames he sells — explaining in detail how he honed his craft apprenticing in small towns on the east coast before he moved west.

“I learned by doing all work by hand and I still do it,” he said. “That kind of service doesn’t exist much anymore…it’s a big part of what I do.”

Fletcher, who has 27 years of experience in the optical business and is a licensed optician, moved Optx from Studio City to Encino last month.   Only weeks after his move, the storefront area he occupied with other stores and eateries was flooded by a broken water main.  He shakes his head sadly as he talks about what their situations hold, rebuilding their stores.

In the years before Optx, Fletcher gained a reputation at various highly regarded eyewear stores, including Dan Deutsch Optical Outlook in Studio City, where he helped open the store in 1993 and worked until 2000.

Fletcher could be considered a hybrid in the world of opticians — craftsman, businessman, therapist — he plays all three roles in his one man shop where he takes the orders, fits frames to a face, and grinds the lens to fit in the frame.

Proudly displaying the machines he uses to perfect lenses,  it’s clear that Fletcher takes great pride in his service.  He is constantly reading and researching changes in lens technology. Personally, his goal is for people to be comfortable in their eyewear choice and if something goes wrong, he’s there to help with the repair, even if frames were not purchased at Optx.

“When any customer comes in. I’ll do minor repairs…adding a screw, a nose pad, refitting a lens or bending and molding a frame for a better fit.”

Since he does most everything in house (except the eye exam itself), he is often able fill a simple prescription lens in 30 minutes or the same day. More complex prescriptions can be completed in a few days.

Moving on to the design side, Optx carries a stunning array of frames. Each one lending an architectural element to the wearer’s face.

“Frames are now influenced by a retro, thick, nerdy style that can actually look sexy,” said Fletcher, as he grabbed a couple pair of Chanel frames, one with a denim looking side and another with a quilted look, that are borrowing from the distinct Ray-Ban style.

Chanel gave Optx the exclusive rights to sell their elegant designs in Encino.  “ I have the Perle Collection…the temple treatments are infused and adorned with pearl accents,” said Fletcher.

Unique among his frames is the Lindberg Collection that has been made popular by Lakers coach Phil Jackson. “Made of surgical titanium, they’re tension mount, no nuts, bolts…with incredible durability in a multitude of finishes,” said Fletcher of these Danish made frames that you can literally twist, turn and bend.

Tom Ford is also a big brand for Optx.  “Ford’s designs have more retro flavor, but are combined with a modern sleekness,” described Fletcher.

Other popular brands include: Oliver Peoples, Tiffany, Armani, Prada, Gucci, Dior, Marc Jacobs, Ray Bans, Roberto Cavalli, Chloe, Porsche, Persol, John Varvatos, Beausoleil, and Alain Mikli.

Fletcher says the part of the business he enjoys most is interacting with his customers. “I just enjoy learning about people and the interesting stories in their lives,” said Fletcher. “My industry is very similar to that of a hairdresser. We’re dealing with psychology about how people feel about themselves through their appearance.”

Darren Witcher, who is the Director of Player Development for UCLA Football, became a customer and a friend nearly two years ago when he moved to Studio City from Seattle and stumbled upon Optx.

“I love Wayne’s attitude. He’s a great people person and pays equal attention to everyone,” said Witcher. “I won’t buy my glasses anywhere else.”

ATTENTION EYEWEAR SHOPPERS:  Optx will give a 15% discount to MDF readers! Frames run $100-$600. Average price is $250 – $300.

Optx 16101 Ventura Blvd Ste 238 Encino, CA 91436 (818) 789-7600 www.optxfineeyewear.com

Karen Young is the Editor/Publisher of My Daily Find.

An Eco-General Store and Design Center at Valley Village’s Green and Greener

BY CAROLE ROSNER

Did you know Southern California has a rainy season and that rain runoff can be stored in barrels and reused to water your lawn instead of sprinklers (see sale info on barrels at end of article)? Did you know you use less water and fertilizer when you landscape with plants that are native to Southern California compared to non-native plants? Did you know diapers, t-shirts and flooring can be made out of bamboo?

I didn’t know any of this (except that it rains here) until I spoke with Studio City native Alegre Ramos, co-owner of Green and Greener, an eco-friendly general store, interior design and landscape center, in Valley Village, close to where she grew up.

After selling products online for a year and a half, Ramos and her husband Sean Cantalupo opened Green and Greener in 2008. Ramos said she hopes the store reminds people of a “community” where all types of products and services are available and people can “reduce so many short car drives.”

Ramos became even more eco-conscious after studying for an advanced degree in interior design at UCLA with her mentor, architect David Hertz, whose environmentally responsible approach to architecture  inspired her to continue her work not just with home design, but with textiles, gardening and indoor products as well.

“Green design is good design,” said Ramos.  At Green and Greener, the products are appealing both for design and for function.  “You can always go greener” is the motto at Green and Greener.

Green and Greener stocks household items (such as reusable sandwich wrappers with Velcro closures and Smart Strip Power Strips which turn everything off with one button), children’s items (including cute kid-sized backpacks made from recycled water bottles and hemp/bamboo diapers and underwear), beauty products (Have you seen fruit pigmented tinted moisturizers with SPF20 or carrot facial scrubs?), and home decorating supplies (I was excited to see ceiling tiles that look like pressed tin but are made out of cork).

Ramos offers a wealth of information on green living. In addition to taking on clients as an interior/landscape designer, she is often hired as a public speaker. She educates her customers on everything from the benefits of a rain barrel to local SAFE collection centers for disposable waste (light bulbs, prescription drugs, e-waste, etc.). She is currently working with actor Mark  DeCarlo on a series of webisodes which focus on DeCarlo “greening” his house (www.greenhousevideos.com).

Ramos  hopes that by buying locally-made products and understanding how a product is manufactured, people will start to think that “what’s good for the environment is good for me.” At Green and Greener, even without selling giant pickles, sacks of flour or penny candy, this new-generation general store has everything you need to make an eco-difference.

Special Event: On October 17 from 12-3pm Green and Greener will be selling extra large rain barrels (holds 1800 gallons!) at a 10% discount.

 

Green and Greener 4838 Laurel Canyon Blvd, Valley Village, CA 91607 (818) 358-4313 www.green-and-greener.com Parking on street or in lot in back New Store Hours: Tues – Fri 11am – 6pm, and Sat/Sun 12pm – 5pm Ongoing no-driving discount: 10% off for getting to the physical store without driving (Walking, biking, skating, running and taking the bus all get you ten percent off!)

Carole Rosner is a native Valley Girl who has lived in Studio City for the past 11 years. She is a strong supporter of her local public schools and an active volunteer in her neighborhood. Some of her favorite things to do in Studio City are to celebrate 4th of July at CBS Radford, walk along Ventura Blvd. and browse through the racks at Crossroads Trading Company. 

The Weekend Cocktail: The Irish Coffee

BY GWEN KENNEALLY

I always remember going to football games as a kid and all of the adults were sipping out of a “secret thermos. ” So, now as the air is getting nippy, I love to serve coffee cocktails. Sometimes I set up a coffee bar with Baileys, Kaluha, Frangelico and other liqueurs with whipped cream, shaved chocolate and coco powder. You can add what you want and even leave out the alcohol.

Here is the recipe for the granddaddy of all coffee drinks — The Irish Coffee. Chef Joe Sheridan, of Foyne’s Restaurant in County Clare, is credited with inventing Irish coffee in the 1940s. Originally made with Irish Mist liqueur it is now more commonly made with Irish whiskey. This version created by coffee maker Jim Slaughter is said to be the best in the world. Enjoy it on a chilly night!

The Irish Coffee

One Irish coffee glass (preferably with shamrocks and a gold rim), failing that, any smallish glass about 6 ounces

One long shot of good espresso

Two fingers of decent Irish Whiskey (Jameson or Bushmills)

Two tablespoons brown sugar

FRESH heavy cream, laced with a dollop of white sugar, beaten until it’s the consistency of custard, but not whipped to fluffiness

1. Have everything prepared and ready before you start assembling as time is of the essence. Get your cream prepared and keep it nice and cold.

2. Pour the whiskey and brown sugar into the Irish Whiskey glass together.

3. Then use the espresso steamer to heat the whiskey until it is good and hot and the brown sugar is dissolved, about eight to ten seconds.

4. CAREFULLY put a match or lighter to the glass and flame the whiskey for a few seconds. This adds a “je ne sais quoi” to the flavor, and cuts down the alcohol, bringing the caffeine and alcohol into perfect balance.

5. Pull your shot, and dump it into the whiskey/brown sugar mixture. Between the espresso and the whiskey, your glass should be about 3/4 full (that’s why you don’t want to use a real big glass).

6. Carefully lay down a carpet of cream over the warm coffee/whiskey mixture right to the top of the glass. Then, before the cream gets warmed up, enjoy the cool, rich cream juxtaposed against the hot, strong coffee/whiskey.

Gwen Kenneally is the owner of Back to the Kitchen, Full Service Catering and Party Planning. Check out her website and blog www.Backtothekitchen.net and www.gwenkenneally.blogspot.com

Tasty Tidbits: Freshcutt deals; New! Raphael comes to Studio City

BY KAREN YOUNG

The newest entry to dining in the 818 is Raphael in Studio City which opened its doors Tuesday evening, October 13.  Owner Alon Raphael says his restaurant offers a new fine dining experience, offering world cuisine with seasonal ingredients and an extensive wine menu, including 50 choices of wine by the glass. The menu details the specific country of origin next to each dish.  Some are even classified by region, such as Southern and Northern France. Each dish has a unique twist dedicated to the influential country, using specialty ingredients.

No stranger to the restaurant industry or Studio City, Raphael’s family owned the Bel Air Bar and Grill, and he attended Carpenter Elementary and Walter Reed Middle School. Helming the kitchen at the 60-seat restaurant is chef Stephen Burkalis who worked at the Water Grill downtown. Prices range from $13-$19 for lunch and $18-$24 for dinner (with two entrees at $32 and $35).  Raphael is located at  11616 Ventura Blvd. Studio City, CA 91604 (818) 505-3337. www.raphaelonventura.com

Sherman Oaks’ Freshcutt Carving Grill, which was recently featured in My Daily Find, is offering FREE food today, Thursday October 15, from noon to 6 pm The restaurant, a new concept in fast, fresh, and affordable dining, will serve its signature chicken, tri-tip and vegetarian sandwiches, plates, bowls and salads. The day will also benefit the LA Regional Food Bank – all tips will be donated to feed those in need.

Fresh Cutt will also offer uniformed police, fire and EMT’s 50% off from October 15-November 15 and 20% off thereafter.

Freshcutt is located at 14622 Ventura Blvd, #103, Sherman Oaks, CA 91403 (at Cedros Ave). Validated parking behind building, or metered on-street parking. www.freshcutt.com

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The Parenting Coach: To Share or Not To Share

BY GILA BROWN, M.A.

We like it when our kids share their things.  More accurately, we like it when they don’t fight over each other’s things.  When our little ones hand a toy to someone else, we often thank them for ‘sharing’.  When our kids are older, we might insist that they share the phone, the TV, the computer, etc.

Ownership is a funny thing when it comes to kids.   In the adult world we don’t expect people to share with each other, nor would we ever direct someone to share what is theirs.  We generally do not share our rooms, our cars, or our cell phones.  We can appreciate if and when someone does choose to share something, such as his or her dessert, a cab or the morning paper, but we would certainly not expect it.  We do not typically share our ‘toys’ or our space, so why do we expect our kids to share their things?

Demanding our kids to share their things has three consequences.  First, it perpetuates the parent-child power struggle.  It denies kids from having a say in their own worlds and reinforces that we have all the control.  While in many ways we do, making demands about items that children perceive to be their own only perpetuates the ever-present power struggle.  In order to avoid the struggle, we need to allow for children to maintain some power in their own lives.  In some cases, that might mean allowing a child not to share.

Secondly, it chips away at our efforts to teach respect.  Just as we wouldn’t demand that a neighbor share his lawnmower, we should not demand that a child share something that they are not ready or willing to share.  The only way we can raise children who are respectful towards us is by modeling respect for them and others.  If we do not show respect for our kids, we have no chance of earning their genuine respect.  If we do show them respect, they will reciprocate by being more cooperative, compassionate and understanding.

Lastly, demanding that children share teaches them to devalue generosity.  If sharing is something that they have to do, then it is unlikely to be something they want to do.  In fact, if they feel that their belongings are at the mercy of someone else’s decisions, they are even more likely to want to hold on to them with all their might.  This dynamic is unlikely to foster any desire to share of their own will.

Ultimately, we all want to raise children to be generous, respectful and independent.  However, it is important that we consider the best way to achieve that.  Instructing a child to be giving, or rewarding him for sharing, are ineffective ways of teaching generosity or respect.  The only way to truly teach our children these values is to model them ourselves.

Modeling behavior for our children simply means being the people we want them to be.  Live generously, but don’t try to demand generosity.  Allow children to make their own decisions about what to share and let them know that their choices are acceptable, even if they are not the same choices we would make.

Here’s a good tip for the younger ones.  Create a box or area for items and toys that belong to the collective family.  These are the items that belong to no one and are shared by all.  Prior to inviting friends or family over to play, discuss the visit with your child.  They can pull out any toys they are comfortable sharing.  Encourage them to put away any toys that they do not want shared.  Guests can make use of the collective family toys and any others that were specifically identified as sharable.

By giving kids the power to make these decisions, and honoring their choices, we show them respect and understanding.  Validating children’s feelings in this way, models the behavior that we hope to instill in them.  Feeling heard and understood allows them to be more respectful of others, more compassionate, more generous and more cooperative.

As Gandhi once said, “You must be the change you wish to see in the world.”

© Gila Brown, 2009

Gila Brown, M.A. is a Child Development Expert and Parent Coach, with over 10 years of teaching experience. She specializes in parenting school-age children with grace, using principles of attachment parenting, positive disciple and effective communication. Visit www.GilaBrown.com to sign up for a free newsletter.

Sherman Oaks’ Marcie D creates jewelry as personal art

BY KAREN YOUNG

“Pliers just felt really good in my hands,” reflected Marcie Dietz, as she spoke about her discovery that creating jewelry had a surprisingly natural feel for her.

Dietz, whose career has taken her from working side by side with clothing designer Carole Little, to running her own professional organizing company, has now turned the reinvention wheel further with  B Jeweled by  Marcie D — her own line of handmade custom crafted jewelry.

“I went to a jewelry class at the [now closed] House of Beads and said ‘I’m going to make jewelry’. I just loved it.”

Jewelry has always been her passion.  “I’m a complete jewelry fanatic,” she said animatedly, sitting in the  kitchen of her Sherman Oaks home.

“I’ve always been a collector…whether it’s fine jewelry or costume,” but said the thought of creating it never occurred to her until she took a class.

“First I started playing around with my jewelry and started remaking pieces,” said Dietz.  She said she started getting really serious by studying wirewrapping with Andrea Jones, owner of the Bead Lounge in Woodland Hills.

She then took a precious metal clay class and studied further with mentor Verda Fitzpatrick, who teaches at the Bead Lounge,  and ultimately received received a Precious Metal Certification (PMC).

The clay she uses comes from Japan and is .999 fine silver.

“It’s soft so you can do anything with it — mold it, stamp it, roll it, you name it.  Then you fire it in a kiln at 1650 degrees for two hours,” explained Dietz, who has her kiln at home. “When it comes out you have a finished piece of jewelry.”

Combining wirewrapping, beading and  clay brought her into a whole new world of jewelry making.

Dietz’s collection consists of four eclectic types of jewelry: precious metal clay charms with and without gemstones; vintage pieces which she takes apart and resets; wirewrapping and beading; and semi-precious stones which she attaches to various pieces or creates an independent piece.   The first signature piece that put her on the map is the initial medallions made of metal clay.

“The beauty of my pieces is that no piece is exactly the same and I can make anything customized to a client’s specifications,” said Dietz, who is meticulous about clasps, how a piece hangs, and even how it lasts.  She’s devoted to the care of her clients’ purchased pieces and offers the opportunity to come back to have them “tumbled” for extra shine.

Her vintage pieces are uniquely one-of-a-kind because they are made from found pieces.

The metal clay pieces are completely handmade by Dietz and are individual works of art.

Each piece comes with a Marcie D charm that’s personalized on the back. She calls this the “flipside.”  Many of the pieces also come attached with some “bling,” as she says — shiny semi-precious stones. Deitz also creates commissioned pieces and will work with customers to create one-of-a-kind designs based on requests.

Her forte is mixing metals. “I love to mix bronze, copper and silver together…I love the look of an explosion of metals,” said Dietz, who credits Carole Little with teaching her how colors work together.

Any given piece in the Marcie D collection makes a statement — whether  the look is funky, chunky, earthy, bling or vintage, Dietz’s uniquely designed pieces are imaginative, joyful and inspired — and cannot be ignored.

B Jeweled by Marcie D is available online  www.marcied.com

Karen Young is the Editor/Publisher of My Daily Find

A Taste of Encino in photos

PHOTOS BY KAREN YOUNG

The 22nd Annual Taste of Encino, presented by the Encino Chamber of Commerce and KSA Management,  was held Sunday, October 11 on Ventura Blvd. between Balboa and Amestoy. Thousands of revelers came out to enjoy a day of entertainment, a variety of food vendors, business and wellness expos and craft merchants.  A portion of the proceeds benefit area schools and community projects.

Back to the Kitchen: Warming up with Fall Soups

BY GWEN KENNEALLY

After a few very chilly mornings, it feels like fall is really here! I love this time of year to be out and about in the brisk weather. From a culinary standpoint, it is both exciting and creative. Walking around the open-air market is especially pleasurable now. Autumn is an amazing time in the food world. I feel my senses just explode! The colors, and textures of harvest squashes, apples and cranberries, pears the sensuous smells of freshly blossomed rosemary, thyme and sage.

 

As we start gearing up for the holidays, this is wonderful time  to make soup. It’s the ultimate comfort food. It heals, inspires and gives the feeling of warmth and love. I love to make all kinds of soups and am constantly creating new recipes. With all the different ethnic influences, I enjoy coming up with new twists. I have many old standards that people are always requesting and some timeless from my mother and grandmothers. Make a large pot of soup for dinner and freeze what is leftover in single or double serving sizes. Load up your freezer for quick meals or unexpected guests.

 

If you are making a puree, my big tip is to use an emulsions blender instead of a traditional blender or food processor. It’s a  long stick with the blades at the bottom that goes right in the pot for a perfect puree. Always be mindful when pureeing hot liquids. Keep in mind that all of these soups can be made vegetarian by substituting the chicken for tofu, the chicken stock for vegetable stock and the cream with soymilk. I tend to hit a little heavier on the seasoning to add extra richness. Be creative, have fun and share the warmth and love with your friends and family.

Tomato and Red Pepper Soup with Chili Cream

 3 Red peppers

 2 Tablespoons olive oil

1 red onion, chopped

4 cloves garlic

3/4 cup Sherry or sherry Vinaigrette

8 tomatoes peeled and seeded

4 cups chicken or vegetable stock

1 bay leaf

4 sprigs thyme, chopped

1 bunch basil. Chopped

1-tablespoon fresh black pepper

1-cup heavy cream

Juice of one lemon

Salt and pepper to taste

 Cut red pepper and roast on 350 oven for 45 minutes. (You can also place directly on a gas flame.)  In a large soup pan sauté olive oil, garlic and onion. Add the sherry and stir until it evaporates. Stir in the tomatoes and stock. Add the herbs and cook for 10 minutes. Stir in the cream and red peppers. Simmer 15 minutes. In small batches blend or process the soup until smooth serve with a dollop of chili cream.

Chili Cream 

1 green chili

2 cloves garlic

1 cup spinach leaves, blanched in hot water

1/2-cup heavy cream

Juice of one lime

Salt and pepper

In a small food processor place the chili, garlic, spinach and process until smooth. Add the lime and salt. Dollop over the soup.

 

Spicy Tex-Mex Chicken Soup

1/4-cup olive oil

1 jalapeno pepper, seeded and chopped

1 red, green and yellow bell pepper, seeded and chopped

4 cloves garlic, finely chopped

1     Carrot, diced

1 red onion, chopped

2 teaspoons dried thyme

1 teaspoon each cumin and chili powder

1 can diced tomatoes with juice (I like to use yellow if you can find them.)

5 cups chicken stock

1-pound boneless skinless chicken breasts

1 can (15 ounces) black beans, rinsed

2 cups corn kernels

1/2-cup fresh cilantro (for garnish)

1 cup tortilla chips, crunched (for garnish)

Diced avocado

In a large soup pot heat oil over medium heat. Add peppers, garlic, carrots, onion, thyme, cumin and chili powder. Sauté, stirring continually for about 10 minutes until the onion is translucent. Add the tomatoes, chicken and stock. Bring the soup to a boil and simmer for 1/2 hour. Remove the chicken breasts and let cool then dice into bite size peaces. Return to pot and add the black beans and corn and bring to another boil. To serve add a handful of chips to the bottom of each bowl add soup and garnish with fresh cilantro and avocado. 

Pumpkin and Gruyere Soup

One 5-6 pound pumpkin

1/4-cup butter

1 onion, finely chopped

6 cups chicken or vegetable

2 cups heavy cream

Zest of one orange

Juice of one orange

Juice of one lemon

1 inch fresh ginger, finely chopped

1-pound Gruyere cheese, shredded

Cut pumpkin in half, Scoop out and strings and seeds.

(You can roast the seeds and float them on top as a garnish and just salt and eat the rest! them) Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon and ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.

 

Fisherman’s Soup

1 (2-21/2 pound) fish (red snapper or sea bass)

2 onions, sliced

1/3-cup olive oil

2 bay leaves

2 parsley sprigs

1 thyme sprig

1-teaspoon peppercorns

4 tomatoes, peeled and coarsely chopped

16 jumbo shrimp, raw

16 mussels, cleaned

Juice of one lemon

Chopped parsley for garnish

Skin and filet fish. In a soup pot put fish bones, onions olive oil, bay leaves, parsley, thyme, tomatoes, peppercorns and a pinch of salt. Add 8 cups water and bring to a boil. Reduce heat and simmer for 45 minutes. Press through a strainer into a clean pot. Cut fish into 1-inch pieces. Bring stock to a simmer and add fish and shrimp. Simmer 5 minutes until fish and shrimp are nearly cooked. Do not over cook. Add mussels and cook for 1 minute more until they open. Add lemon juice. Garnish with parsley and serve with crusty bread.

 Beet Soup with Horseradish Cream

1 large red onion, chopped

4garlic cloves, minced

1 1/2         tablespoons olive oil

5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces

1 red apple such as Gala, peeled and cut into 1-inch pieces

6 cups chicken or vegetable stock

2 tablespoons cider vinegar

1 tablespoon packed light brown sugar

In a large soup pot sauté. Onion and garlic in olive oil until tender. Add beets and apple and cook, stirring occasionally, 5 minutes.

Add stock then simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown sugar.

Purée soup until very smooth. Return soup to pan, then season with salt and pepper and reheat. If soup is too thick, add enough water to thin to desired consistency. Serve at once with a dollop of horseradish cream.

Horseradish Cream

1 16-ounce tub sour cream

6 tablespoon prepared horseradish (or to taste)

3 cloves garlic

2 tablespoons Dijon mustard

Whisk together in a small bowl. Add pepper to taste.

Cream Of Artichoke Soup

2  large artichokes

1 lemon

3  cloves garlic, minced

1/2-teaspoon red pepper flakes

1/4-cup butter

4 cups heavy cream

Pinch of salt, fresh ground pepper to taste

Cut stem at bottom of artichoke. Cut the top third of the artichoke and snip off remaining sharp tips of leaves with kitchen shears. Gently pull the leaves of the artichoke to spread them out a bit. In a large saucepan place artichokes in with 3 cups water and juice of one lemon. Bring to a boil and reduce heat to medium and cook for about 45 minutes until very tender. Drain the artichokes and cool down with water. When cool enough to handle cut artichokes in half lengthwise. Remove and discard the fuzzy choke part. Place artichokes in a blender or food processor until very smooth. In a large soup pan sauté the garlic and red pepper flakes in the butter over medium heat. When the garlic is golden add artichoke puree. Whisk in the heavy cream and salt and pepper. Serve when heated through.

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