What does the magazine offer ad what makes it different from the competition?
Gluten Free & More is the only major magazine that covers not only gluten free cooking but also covers all the major allergens. While all of our recipes are gluten free, we offer alternatives to make the vast majority of them free from dairy, eggs, soy, nuts, etc. We have a test kitchen that specializes in testing variations of the recipes to make sure that our readers don’t have to experiment with replacement ingredients.
What is the experience the customers can expect?
Our readers look forward to receiving each issue. We’re more then just a magazine, we’re a lifeline to a community of people who understand what it’s like to have a food allergy or sensitivity. We help you navigate everything from everyday cooking to special Holiday meals. We keep you up to date on the latest medical research, lifestyle trends and healthy living alternatives.
What was the inspiration to start or run this business?
Too many people suffer for years with symptoms that go unrecognized and undiagnosed as being related to food. The medical community is only recently beginning to understand what seems basic to us . . . The food you eat has a direct impact on the health and vitality of your life. We’re here to make life easier for those who are living with a restricted diet either by choice or because of a medical diagnosis.
What do you love most about your job?
Letters. We get so many letters from grateful readers who tell us that they finally feel like they are part of a community instead of being different from everybody else.
The flipper-clad minds behind Oceanblue Divers live and breathe below the sea—and they're bent on helping others do the same. But while their expertise pervades every aspect of scuba adventuring, their facility's offerings can be boiled down to three deep-diving categories: training, gear, and travel.
The Training: Cookies are central to the Oceanblue Divers training philosophy—but not in any edible form. The PADI-certified instructors instead view baking as the antithesis of their diver-training program. Nobody can learn to dive through rote steps and precise measurements, they believe, but rather only by becoming comfortable through and through with the gear, the techniques, and the ocean's depths. Hence the curriculum: a mix of classroom instruction and pool practice augmented by real-world anecdotes from the instructors. A notable absence? Recipes.
The Gear: The onsite shop stocks equipment from some of the top scuba brands in the world, including Aqua Lung, Scubapro, Henderson, Mares, Liquivision, and more. Divers can also shop on-the-go by browsing everything from dive bags to gauges in the online store.
The Travel: The Bahamas, Indonesia, the Cayman Islands—such tropical locales are par for the course when it comes to Oceanblue Divers' adventures, upon which all skill levels are welcome. The team can also function as full-service dive travel agents, building custom vacations for divers with specific destinations in mind, such as Cozumel or their neighbor's hot tub.
Oak Hills Golf Course opened for play in 1969 under the direction of architect Alfred H. Tull, who also helped design such renowned courses as Brandywine, Congressional, and Westchester Country Clubs. The 18-hole layout bears many features that became design traits of Mr. Tull's throughout his illustrious seven-decade career. The course is characterized by dense, tree-lined fairways with curved features, rolling terrain with elevation changes, and large green designs that showcase his inability to draw a perfect circle. Golfers must wield their putters confidently to slay the aggressive greens on holes such as No. 5, a par 3 with a 195-yard tee shot with forced carry over water, and No. 11, with its sharp dogleg fairway and right-to-left sloping green protected by numerous bunkers.
Though a public course, Oak Hillls offers many of the amenities found at a private club. Among these include eight tennis courts and an onsite restaurant, ideal for posting "lost golf ball" signs and celebrating after a day on the fairways.
Course at a Glance
18-hole, par 71 course
Total length of 6,317 yards from the back tees
Course rating of 70.3 from the back tees
Slope of 133 from the back tees
Three sets of tees
Stepping Stones Museum for Children encourages kids to learn through play with permanent and traveling exhibits tailored to different age levels and activities designed to develop growing brains. The newly renovated 22,000-square-foot space—which boasts five main galleries with more than 100 hands-on activities—was founded in 2000 to expand children's minds through an interdisciplinary mix of subjects, including art, culture, literacy, and string theory. Because kids learn best by doing, the museum's interactive exhibits are perfect for improving cognitive function. Tykes 0–36 months explore the multidimensional Tot Town, and the futuristic Energy Lab powered by wind, water, and sun keeps older kids conducting experiments amid an array of vibrant colors and textures. Outside, the museum's gigantic open-air tent known as Celebration Courtyard hosts an oversized checkerboard and big foam building blocks. A community garden teaches little ones about butterflies and edible plants, and Healthyville employs computer games to educate kids about nutrition, the body, and why you shouldn't eat fake fruit.
Upon graduating from the New York French Culinary Institute, Chef Pasquale Pascarella continued his education under two of contemporary Italian cuisine's most famous chefs: Mario Batali and Scott Conant. He learned well—today, Chef Pascarella serves up his own take on Italian cuisine at Bar Sugo, a critically acclaimed eatery known for its cozy atmosphere and classic food.
For edible evidence of Pascarella's Italian mastery, look no further than his meatballs prepared six ways—some with duck and foie gras, others with beef, melted gouda, and red onion jam. But those who do look further will discover brick-oven pizzas topped with pulled pork and 12-year-old balsamic, as well as house-made pastas such as mint tagliatelle with lamb ragu. That same tasteful touch is extended to the beverage selection, which encompasses wine, Italian beers, and cocktails made with liquors aged and awarded their diplomas in a barrel. But no matter what guests select from the menu, Bar Sugo's laid-back decor—featuring brick walls, a red-and-white checkered floor, and a copper-topped bar—invites them to sit back and savor every bite.
A new graduate of Martin van Breems' Basic Keelboat course out on his first sail was pounded by driving rain and battered by winds raging at almost 35 miles per hour, but he kept his cool. When his fellow sailors found him, his jib was rolled, his main was reefed, and Breems recalls that it, "felt pretty darn good to see him doing exactly what he should have done in difficult conditions, instead of panicking."
Founded in 1986, Sound Sailing Center’s expert sailors introduce students to the Sound during their professional-quality classes. Their instruction philosophy ensures the proper learning environment for each student with classes that span several days with fewer students per class and a fleet equipped for single-handed sailing. The center also offers a variety of membership options.