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March 15, 2021February 24, 2021

Holi, the Hindu festival of color and love

Holi, the Festival of Colors, is one of the most widely celebrated Hindu festivals. The festival is a time of joy and excitement, widely known for the use of vibrant colored powders. As with many other Hindu festivals, Holi has some ties to representing the triumph of good over evil.

The origins of Holi is believed to be related to the story of King Hiranyakashipu. The demon king wished for all subjects of his kingdom to pray and worship him rather than God.

His son Prahlad, however, was a devout devotee of Lord Vishnu. Hiranyakashipu hated his son for disobeying him and because Lord Vishnu had killed the king’s brother.

Hiranyakashipu persuaded his sister, Holika, who was immune to fire, to enter a raging fire with Prahlad in her lap. However, Holika was unaware that her immunity only worked if she was alone, so she perished.

Prahlad exited the fire untouched, due to his extreme devotion to God. This represents the victory of good over evil once again, and during Holi, bonfires are usually lit to celebrate. Similar ancient stories tell about the use of colors during the festival. Many believe the use of colors comes from Lord Krishna’s pranks on milkmaids, drenching them in colored water, and/ or from Krishna fearing that Radha would not like him for his unique skin color.

The Sanskrit word “Krishna” means “dark” or “black”, although Krishna has universally been depicted as blue. It is believed that Radha allowed Krishna to dye her hair and skin, making them a couple. Therefore, Holi is not only about good over evil but also love.

The festival of Holi is usually celebrated in March, at the start
of spring, and on the day of the full moon. Rituals include Holika Dahan, which is the burning of a Holika effigy in a large bonfire on the eve of Holi to celebrate the death of evil and victory of Prahlad and good, as in devotion to God.

People of all nationalities and religions participate in the celebration of Holi with colored powders and waters. Often people gather in the streets or in large groups and throw water and powder on everyone.

The celebration is supposed to be a time of enjoyment. People also often eat sweets and spend time with their family and dance. Holi is also a time of love, so people are encouraged to mend relationships, pay off debts, and forgive and forget.

Even though the pandemic continues to hinder celebrations and social gatherings, by the time of Holi, we may be able to gather in small groups. If that is the case, Hindus and people around the world will be able to rejoice and celebrate together. If we are still limited in social interaction, the spirit of Holi will still be felt worldwide, and we should spread happiness and love in a time of despair and loneliness.

December 16, 2020December 2, 2020

Coping with COVID over the holidays

With COVID still raging, what has been called “the most wonderful time of the year” might not seem quite so wonderful this holiday season.

In fact, for some, it might feel downright depressing.

But there are steps we can take to adapt during these unique times to make the holidays and the new year as happy and fulfilling as possible.

Acceptance
“Accept that things are going to look a little diff erent this year,” says Dr. Amy Bravo, PsyD, a psychologist in private practice in Weston.

“There may be parts of this holiday season that are not our preferred ways of doing things, that are disappointing or upsetting. We have to allow ourselves to accept that and to feel that,” she advises.

Boundaries
Decide what social interactions and parameters you are comfortable with given COVID, and set those boundaries.

Are you okay with in-person get-togethers? Indoors or outdoors?
What size group? Will you be socially distanced?

Have the others who will be in attendance been quarantining? Will people be wearing masks? Where have the other attendees traveled from and what was their mode of transportation?

Will attendees have recently taken a COVID test? Do you have family members who might be more vulnerable to COVID?

These are some of the considerations to think about as you set boundaries that you are comfortable with and that make you feel safe.

Communicate
Inevitably, not everyone is going to agree with your boundaries, but they should be respectful of yours and vice versa.

“What families want to be careful and mindful about is judgment of other peoples’ difference of opinion,” says Dr. Bravo.

“Accept that not every member of your family or your circle of friends is going to see things the same way.”

Understandably, it can be difficult and hurtful to disappoint friends and relatives when your COVID boundaries and theirs conflict and you or they feel the need to decline an invitation.

If you are the one declining the invitation, assure them that it’s not personal, (and don’t take it personally if they are unable to accept your invitation).

Convey that you would love to get together but under these circumstances you need to choose what is best for you and makes you feel safe, and that you are really looking forward to a time soon when you can get together again.

Be creative
Once you have accepted that the holidays are different this year and know your boundaries, focus on creative options that will make the holiday special.

Maybe it doesn’t work to get together with out-of-town family, but there are local friends with whom you see eye-to-eye.

Is there a way of incorporating family traditions and get togethers in new ways? Perhaps it’s an outdoor visit or with a smaller group.

Maybe you can get together via Zoom, FaceTime, or Skype, where grandparents can read Christmas stories or light Hanukkah candles with their grandchildren remotely, watch each other open gifts, or eat a meal together but in separate locations.

In other words, while you may be apart from family and friends, you still can be a part of family and friends’ holiday celebrations.

COVID has made this a difficult year, even more so for those who have lost loved ones or suffered and recovered from the virus.

It’s understandable to be sad because your world has shrunk in some ways.

“Through this year, there’s been a lot of downtime. And when there’s a lot of downtime, there’s time to get in your head. And that’s not usually positive,” says Dr. Irene LeBlanc, PhD, LMCH, a mental health counselor with Psychological Associates in Coral Springs and Boca Raton.

But as we look forward to the holidays and the New Year, we can view this COVID-induced downtime as an opportunity for growth.

“We’re social beings, we’re meant to have relationships and interact with people. That keeps morale up and lifts us emotionally. We’re not meant to isolate,” says Dr. LeBlanc.

Dr. Amy Bravo contact info is: amybravopsyd.com, 954-385-8884

Dr. Irene LeBlanc contact info is: Berlinmentalhealth.com, 985-974-8423

November 1, 2020October 22, 2020

Food trucks on the move again

While food truck festivals may be temporarily out of fashion due to the pandemic, many local trucks have regrouped, revamped, and are re-energized.

While restaurants were shuttered during Phase I and partially shuttered during Phase II here in Florida, the nature of food trucks allows them more flexibility tocontinue operating.

Rob Adler, (aka “The Weekend Concierge”) and founder of the websites Weekendbroward.com and FoodTrucksFortLauderdale. com promotes live music and local events with food trucks.

He says, “Food trucks are micro-businesses that are easy to start up, but have presented a challenge during the pandemic. There are still business opportunities in catering events or in “on-consignment,” but these can be economically risky because you don’t know how much food to purchase in advance.”

“Food trucks should be your mobile ad for a catering business or restaurant,” he says. “You need to be creative and make the right connections. Very few trucks can survive with only weekend events.”

“You can’t just park on the corner and think people will flock to your truck,” he says, noting that before the pandemic hit, 500 food trucks were registered between Miami and West Palm Beach. “You have to be a hustler.”

According to a recent economic census, 5,970 food trucks were operating nationwide in 2018, nearly double the 3,281 in 2013. The average sales per food truck establishment was $226,291, with average sales per employee at $86,212.

Along with California and Texas, Florida was in the top three in food truck sales in 2017 registering $98.3 million.

With numbers like this, it’s no wonder that buying, owning, and running a food truck is an appealing prospect to many.

Transplanted New Yorkers Peggie Ann Blain and her financé Bruno Maxino (aka Chef Max) have been running Bruno’s Catering Food Truck in the tri-county area for the past eight years.

Adler is their agent and Blain says, “Rob is a well-loved guy and very popular with the food truck set. He has a heart of gold and we all love and respect him.”

With an eclectic menu, “international meets New York flair,” it’s a selection anyone from any walk of life can taste and enjoy, says Blain.

Their signature dish is one Chef Max created – a griot burrito, combining flavors both from Haiti and Mexico with pulled pork, slaw vinaigrette, and black rice drizzled with a homemade 15-way honey mustard BBQ sauce.

In 2018 they won an award for the best food truck at the iHeartRadio awards for serving the freshest “eats on the streets.”

As part of their reinvention, Blain and Maxino plan to open a brick and mortar location on NE 13th St. in downtown Ft. Lauderdale.

They have provided catering to many essential hospital workers during the pandemic, including at Broward Health Medical Center and JFK Hospital in West Palm Beach.

Likewise, Coconut Creek residents Daniella and Michael Jaimes are first-time food truck operators. Owners of American Limo, they had the opportunity to branch out and purchase a new food truck and planned to start their Burger Town operations in mid-October.

While their specialty is Colombian burgers made with a pineapple sauce, onion, bacon, and a variety of dipping sauces, they will offer regular American-style cheese and bacon burgers as well as hot dogs and quesadillas.

Another specialty is their Colombian sweet corn, known as maicito, served with mozzarella cheese, potato sticks, and sauces.

“We will start with the basics and branch out from there,” says Danielle Jaimes.

Another husband and wife food truck team is the Mediterranean-themed Tornado Food owned by Natalia Navarro, a former medical office manager originally from Argentina and her husband Achraf Zariat, a former fl ight attendant for Tunisair.

The two met and married locally and decided to launch a business together.

“We wanted to be entrepreneurs,” says Navarro. “We had a restaurant in Miami that we closed due to the pandemic.”

With some financial assistance and $3,000, they were able to start their first food truck selling a tornado potato – a spiral cut potato on a stick fried to a golden brown and fully loaded with cheese sauce, bacon, etc.

Their specialty is the home-made potato along with lamb, chicken, or shrimp gyros. They make all their sauces, including hummus and tzatziki sauce.

They also operate a second truck offering mostly American style food, including Aloha hotdogs (hotdogs topped with pineapple, red onions, jalapeño, and a sweet ansour sauce), Tornado Mac & Cheese, and shredded beef sandwiches.

Pre-pandemic, they’ve traveled throughout the state to many events, including the NASCAR event in Homestead, Balloon Festivals such as the hot air glowing balloon festival in Orlando, Car and Coffee in West Palm Beach, and the Facetime. Lauderdale Air Show.

However, what Navarro says really draws the crowds is their “Dragon Breath,” a 16 oz. cup of giant fruity puffs, blasted with liquid nitrogen and covered in chocolate syrup, a favorite for kids who can blow out dragon breath, which sells for $10.

“The kids love it,” says Navarro. “Sometimes there are more than 50 kids in line, with no end in sight.”

“Food trucks are no longer a novelty,” says Navarro. “We’re two hard-working immigrants trying to make a living and doing our best. It’s a lot of work, but we’re happy.”