FOR THOSE WHO SAVOR

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When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) The Art Project that Stitches the U.S. and Mexico Together Across the Border | GOOD

Art collective Postcommodity decided to use its team’s talent to create a project to visually unite the people of the United States and Mexico by erecting a two-mile-long balloon chain along the border. Titled the Repellent Fence, these temporary balloons were meant to be iconic, and symbolize the innate interconnectivity between the Western Hemisphere.

2) Which Apples are Best for Baking, Cooking, and Eating Raw? | Food Republic

After the apple-picking craze that comes with October and November, you’re left with dozens of apples and no clue what to do with them. Food Republic can help with that. Time to get cooking! 

3) Finding Vacation Deals with a Surprise Built In | New York Times

Imagine a vacation that skips all the stress of planning months before -- that ensures you everything has been taken care of. For travelers that are a bit more adventurous, numerous airlines, travel agencies, and tour companies are now offering discounted itineraries to various places around the world. The trick is, you won’t know where you’re going until you pay!

4) 52 Places to Visit in 2015 | New York Times

Before 2015 comes to a close, why not plan one last trip? We revisited this spot-on list from the NYT Travel team,which outlines the best places in the world to see in 2015. So, what are you waiting for?

5) November’s Best and Worst Albums | Vice 

New month, new playlist. Check out this list of the must-listen-to albums out this November... and the ones that might be better skipped.

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November. The leaves are making their last colorful stand; everything seems to smell like cinnamon and nutmeg and cloves; and there are dreams of perfect mashed potatoes dancing through our heads. Here’s what we’re listening to for chilly morning strolls and lazy Sunday baking sessions and wine-fueled catchups with friends and family:

{Images: Pears | Gingerbread Cake | Colorful Trees | Old Fashioned | Reading | Turkey | Hiking | Pumpkins} 

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Food is a force of good. Which is why we work with amazing community partners to improve and empower healthy eating in our cities. We visited one of those partners, Garden School Foundation, when we debuted our first Los Angeles-area location a few weeks back.

We headed to the 24th Street Elementary School to see the garden and learn about its mission. It’s much more fun to be a participant than an observer, though, so we jumped right in:

It's a steamy October school day and recess is starting soon. Groups of uniformed kiddos can be heard from the other side of the fence, and they’re yelling and racing and story-sharing and lunch-planning. But on this side of the fence — the green side that’s brimming with vibrant produce — on this side, it’s a little quieter.

There's soft chatter and shuffling as everyone finds his or her spot at the matching set of picnic tables nestled under the shade-providing arbor structure studded with hand-painted dried gourds from art projects past.

This is the 24th Street Garden Classroom, the space the Garden School Foundation calls its home base. Learning program leader Abigail Orosz, ready for the day in weathered high-tops, a comfy tee, and maxi skirt, is tasked with getting everyone’s attention.  And she’s very good at it.

We’re sitting at that picnic table, too, and we’re trying to figure out what’s so nutritious about brown rice. We’re learning what differentiates brown rice from white rice, and how the grain is such a great starting point for a simple meal. We’re raising our hands (we won’t get called on if we don’t). And now we’re learning what's so tasty and healthy about cranberries, and almonds, and calcium-rich feta cheese.

Now for a tough one: What’s that grassy-looking, onion-smelling plant? It's not onion, and it’s not garlic, and it’s not… grass. Actually, it’s garlic chives. And now it’s time to pick some.

These adventurous 24th Street Elementary second-graders dutifully split off into two groups, each tasked with finding the garlic chives in the garden. Each student gets to pluck a single strand from the patch. Oh, and how about some fresh basil, too, while it's harvest time.

After the greens have been gathered, everyone has to wash his or her hands. Everyone scrubs for a few moments and then rinses for a few moments. Why keep paper towels or a dish towel on hand when you can just do the hand-drying dance?

First, we raise our hands up above our heads and wave our wrists back and forth; Then, we bring them down by our sides and wave them around some more. Finally, it’s time for one final drying swoosh, wiggle, and dance -- we can see why dogs have so much fun when they take the shake-it-off approach to drying off.

So what does Abigail have in mind that includes brown rice, cranberries, almonds, feta, and, of course, those garlic chives? On this particular cooking day, we’re making an herbed rice salad. It's a team effort.

First, everyone does a little lemon squeezing and a little (very careful) garlic chive chopping. Then, it’s time to take turns adding dried cranberries and almond slivers to the rice. There's a sprinkle of feta in there too, and then we sing the “Mix It Up” song. The lemon, olive oil, and garlic chives get stirred together, and then added to the rice mixture. Everyone gets a chance with the giant bowl and the large wooden spoon, and a few eager helpers get to set out reusable plastic bowls for everyone to try some.

Portions are spooned out, and bowls are passed down the picnic tables. No one can start eating until everyone is sitting down and being quiet. Ok, now it’s time to say, “Cheers!” Each youngster tries some, and even if they don’t like every single ingredient, they’re still eager to compare and contrast flavors and favorites. Most bowls make it into the clean plate club; those that don’t are carefully emptied into the compost bin.

There’s some more chatter about the meal, and Abigail asks the kiddos whether there were any surprise flavors, and whether everyone thinks they could make their recipe creation at home for their families. In a few more minutes, it’s time to line up and say thank you for a great garden class. It’s time for the next block of the school day (recess is soon, remember).

After everyone files back out through the garden’s front gate, there’s a little moment of silence. Abigail and her diligent team of volunteers seem to take a coordinated deep breath. But before too long, it’s time to finish tidying the dishes and wiping down the tablecloths and grabbing a quick sip of water.

Because in a few minutes, this colorful, inspiring, passion-infused space will come to life again. The next class is learning about pumpkins. The 24th Street Garden Classroom waits for no one.

Herbed Rice Salad

3 cups cooked brown rice 1/4 cup dried cranberries 1/8 cup shaved almonds 1/4 cup feta cheese 2 T olive oil Sprinkling of fresh herbs from the garden Squeeze of lemon juice

Combine rice, fruit, nuts, and cheese in a large bowl. In a separate smaller bowl, whisk together olive oil, lemon juice, and chopped fresh herbs. Add oil mixture to rice and stir until thoroughly mixed. Enjoy!

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Squash. We’re not just talking about pumpkin-spiced this or pumpkin-infused that. We’re talking about the vast array of different squash varieties, colors, and flavors -- the vibrant oranges and the punchy yellows and the graduated mustard-greens. There’s so much potential here, and we want to help you take advantage. 

Head over to our Squash Pinterest Board for inspiration central.

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For us, fall is all about earthy flavors and spiced flavors and crispy-crunchy flavors and hint-of-sweetness flavors. And nothing embodies those flavors more thoroughly than this new Pumpkin Seed Molasses Cookie from our friends at Whisked!.

Now available at all DC-area Cava Grill locations, the new Pumpkin Seed Molasses Cookie is thoughtfully prepared in small batches by local baker Jenna Huntsberger. It pairs the rustic sweetness of molasses with hints of cinnamon and nutmeg, plus it’s evenly dotted with delicate pumpkin seeds. It’s a little crispy on the outside, but it’s indulgently soft in the middle.

[cavagrill]

When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) Inside NYC’s First Food Museum | Mashable

The newest addition to Brooklyn’s rapidly growing food scene: the very first Food Museum. It’s dedicated entirely to food, it’s called MOFAD, or the Museum of Food and Drink, and it opened its doors to the public this Tuesday. Be sure to get your tickets in advance, as only 50 people are allowed in at a time!

2) Lying Through Their Teeth | Lucky Peach 

In a time where there is such vast dissemination of information across all different types of technology, it becomes challenging to weed through the false to find the truth. In this article, the truths about new nutritional claims are brought to the surface.

3) Are You More of a Zombie Chef, or Ghostly Leftovers? | Food52 

You love going homemade when it comes to food -- but maybe not so much with the DIY halloween costumes? For some inspiration, why not try wearing your food? Food52 contributors pulled together an awesome list of fun costumes the only way they know how; by taking inspiration from delicious veggies and meals!

4) Deathly Hallows Cheese Board | Half Baked Harvest

Ok, so now you have your costume taken care. Next up: festive eats. This spread from Half Baked Harvest blogger Tieghan looks almost too incredible to eat -- almost. Even if you only tackle one or two of her creations, you’re sure to be the hit of any All Hallows gathering.

5) The Ride of Way: A View of Los Angeles from a Bicycle Seat | LA Mag

This past August, LA City Council voted in favor of protecting the 100,000-ish Angelenos who use bikes daily by adding hundreds of miles of bike lanes. With the Mobility Plan 2035 comes an effort to enhance the city’s bike infrastructure, and to (soon) introduce a bike-share program to promote biking in the crowded LA streets.

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We’re happiest when we’re sharing our food, our culture, our vibes, with others. And we couldn’t do that without every one of our Cava team members. It’s a fanaticism that can’t be faked – it’s a passion we just have to share.

So we’re hearing straight from our team about how they savor life – not just while they’re on the clock at your go-to Cava location, but (perhaps even more importantly) while they’re off it.

Let’s dive right in. Today we’re hearing from Christine, one of the assistant managers at our new location at The Village at Topanga.

What gets you excited about food?

I grew up on a ranch in Palmdale, California, so the fact that Cava supports local farmers is really important to me. 

As I’ve got older, I’ve also gotten really into how food’s cooked. A lot of people like to cook in their own kitchens because it’s comforting. But for me, I liked it because of the process -- how ingredients come together and the science of it. That’s why I decided to go to culinary school.

I was in San Francisco for about three years while I was in school. I worked in a lot of kitchens as a line cook, and it was a lot of fun. And then I decided I wanted something a little different. I started moving into front-of-house and managing team members, and it turned out my back-of-house background really helped in that area. 

What do you like about working with Cava?

I was looking through job listings online and I saw Cava, which I had never heard of before, since it was only on the east coast at that point. When I learned about the plans for west coast expansion, it kind of got me thinking about what a great opportunity it would be for me. I have so much room to grow here. 

And I also really like how specific the training is. I got really immersed in the brand and how to make all the food, way before Topanga even opened. And I felt like I was being heard -- like, if I had suggestions, I was really listened to. It’s been really, really fun so far. 

Do you have any favorite food memories?

My mom taught me to make goat’s cheese, and we would put sheep’s and goat’s cheese out with some crackers for guests that came over around the holidays.

We always have fresh milk in the house, because my dad -- in addition to breeding horses and thoroughbreds -- also has a meat area and a dairy farm. So we always had fresh milk growing up, and it was always funny when my friends would come over after school and I’d be like, “Do you want a glass of milk?” And they were like, “What are we, 5 years old?” And I’d just say, “But really, you’ve got to try this milk.”

What do you make when you’re cooking for loved ones?

When I’m cooking for friends or family, I don’t really have a go-to dish, but I like to make a true meal. I’m that person that even if we order a pizza in, I’ll be like, “Do you want me to take a salad to go with that?” I’m that person. It always has to be a complete meal, even if it’s simple.

Any foods you hate?

When I was a kid, I always told people, “I don’t like mushrooms.” But I’ve never eaten mushrooms -- and how do you not like something you’ve never eaten? So I got to the point in my life where I was working with food, and I finally decided I needed to try them. And now I eat mushrooms on everything. 

At this point, if somebody is like, “Do you want to try this?” and it’s something I haven’t tried, I always say, “Oh yeah! Let me take a bite!” And then if I don’t like it, I don’t like it. 

But usually I like it.

What’s something that not many people know about you?

I was a Junior Olympic ice skater when I was little. My dad, who’s from Massachusetts and plays hockey and stuff, bought me my first pair of skates. We would skate in the winter -- it actually got pretty cold in Palmdale, because we were in the foothills. I loved skating. I’d do it in the morning, at night, pretty much all the time.

And then when I was 16, I got to go to Stockholm, Sweden, for the 2010 Junior Olympics. It’s the only time I’ve ever been out of the country. I didn’t make it through the qualifiers, but I did some medals. Basically, in the league I was in, I had to place in the first five categories. I placed sixth, so I was pretty close. These days, I still coach hockey at the rink near my apartment when I have time.

What’s your go-to Cava order?

I’ve tried pretty much everything, but my go-to is a rice bowl. I usually go with the chicken with pita crisps and tzatziki. Gotta get some tzatziki in there. I also like to get the cucumbers, and some lemon-herb tahini. And then I’m all about the cucumber mint juice. 

[cavagrill]

When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) The Best Pumpkin Spice Recipes on the Internet | Tasting Table

Fall is in full swing, and while the weather can’t quite make up its mind, we have: It’s time for pumpkin everything! This culmination of all the best pumpkin-related recipes sold us hook line and sinker.

2) The Fats You Don’t Need to Fear, and the Carbs That You Do | New York Times

Engrained in the American culture is a fear of fats, in large part due to decades-old dietary guidelines urging the population to be aware of their fat intake. While the focus was intended to be only on saturated and trans fats, many took it to mean all fats are bad; this connotation of “fats” is what many health professionals are working to alter, while drawing attention to those harmful carbs that we should probably be limiting instead.

3) 6 Money-Saving Grocery Myths (and How They Really Stack Up) | The Kitchn

Everyone always seems to be giving us tips on how to save money -- and by everyone we mean our parents, aunts, uncles, grandparents, you name it. But what really works? The Kitchn goes through the most common money-saving grocery myths that have been passed down through generations, and how they really work... or don’t work.

4) White House, Michael J. Fox Team Up for Parkinson’s Awareness | Fast Company

October 21, 2015 at 4:29pm was the exact date and time Marty McFly traveled 30 years into the future in “Back To The Future.” As that date passed this Wednesday, the White House released a statement in full support of the Michael J. Fox Foundation and its dedicated strides toward a cure for Parkinson’s Disease. With all of the medical and technological advances we have accomplished in the last 30 years, who can imagine where we will be in another 30 years?

5) LA’s Old Billboards Get A Second Life as Sick Surfboard Bags | GOOD

While many of us would never stop to think about where old billboards go, RAREFORM, a Santa Monica-based company, has created an entire business out of repurposing these unwanted “waste” products. The company, in partnership with Lamar Advertising Company, uses the billboards to create surfboard bags and handbags for a cause. When can we get one?

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LOS ANGELES. 

Last week, we opened our very first West Coast location. You can find us in The Village at Westfield Topanga in Woodland Hills. We’re open from 11am to 10pm every day. And we could not be more thrilled about it. 

We’re loving our new SoCal digs so far, and we can’t wait to continue exploring and learning and growing in our new home. Know of a must-see sunset view or a must-trek hiking route, or a must-meet local food partner? Let us know! We’re just getting started.

Hear a little more about our opening from Eater LA and the Los Angeles Daily News.

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So it’s pretty much the best time of year for an outdoor workout. A free, no-waiting-for-the-machine, breathe-that-incredible-crisp-autumn-air workout.

There are eleven Cava Grill locations in the DC area these days. So here are eleven regional outdoor workouts to match. Let’s get out there!

1. Ashburn // Running along the Elizabeth Mills Riverfront Park

Located in Lansdowne in Loudoun County, this sprawling 100-acre trail leads you through parkland and along the Potomac for a scenic run. Hidden by a golf course, you have to follow the signs to the trail, but the club allows you to use their restrooms and eat at their snack bar located at the entrance of the trail.

#ProTip - Also check out the Potomac Heritage National Scenic Trail, which lies inside the park, as well as the historic Elizabeth Mills canal lock system.

2. Bethesda // Jogging in Rock Creek Park

A natural oasis in a concrete-dominated city, this trail follows the river all the way from northern VA to northern MD and through DC -- so expect everything from scenic landscapes to monument views as you explore.

#ProTip - Check out the Rock Creek Park Horse Center in the middle of the park, which offers a program called Rock Creek Riders, boarding for private horses, and trail rides as well as classes open to the public.

3. Chinatown // Waking up for the The November Project

This grassroots fitness movement (which originated out of Boston) has a simple ask -- get out of bed and meet at a designated spot. The challenge is that you’re meeting for a 5:30am or 6:30am workout. In a big city like DC, NP is a great way to build community at the same time as you’re building your body.

#ProTip - Leave your negativity at home; this workout is all about uplifting yourself and fellow participants -- there will be high-fives and hugging.

4. Columbia Heights // Hitting the stairs at Meridian Hill Park

Just past U Street, you can find this 12-acre urban park with unique statues, stunning architecture, and even a US presidential memorial of James Buchanan. It’s the perfect place to work your legs on all of those stairs -- and then enjoy a picnic in front of the largest cascading fountain in North America.

#ProTip - Take the Meridian Hill Park/16th street cell phone tour after you finish your workout.

5. DCA // Biking to Gravelly Point Park

Follow the paved Mount Vernon trail on the GWU Parkway to Gravelly Point Park, where you can watch planes from Reagan National Airport fly directly overhead. The trail runs 18.5 miles from the nation’s capital to Theodore Roosevelt Island, and is a great scenic trail to bike through every season.

#ProTip: Bring a picnic for the tables on the grassy green field where there’s also open space for sports activities -- and plane spotting. There’s free parking, too.

6. Fairfax // Biking through the Eakin Community Park

Just east of Fairfax, you’ll find the quiet woods surrounding Accotink Creek. This is the Eakin Community Park. Biking through this park is the perfect way to find a bit of serenity. Parking is available and there are also sports fields, tennis courts, and beach sand volleyball courts.

#ProTip - Make sure to check out the community garden managed by Green Springs Garden Park.

7. Kentlands // Kayaking along Clopper Lake

Kayaking on this 90-acre lake surrounded by the Seneca Creek State Park is a scenic way to get in your exercise for the day and enjoy the water at the same time. The park closes daily at sunset, so make sure you plan a day trip.

#ProTip - Pack a picnic lunch to enjoy on the park in the picnic area -- you’ll want to refuel after using up all of that energy on the water.

8. Montgomery Mall // Hiking on the Cabin John Stream Valley Trail

Take a hike on this 8.8-mile natural-surface trail, which passes through Cabin John Regional Park and has a hikers-only portion south of River Road. The two entrances of the trail also have picnic areas, playgrounds, sports fields, and an ice rink open to the public.

#ProTip - Be careful when crossing roads, as this trail runs along major interstate highway 270.

9. Mosaic District // Biking the Washington & Old Dominion Trail

Take a break from too-small city bike lanes and get out on this 9-foot-wide paved path. The 45-mile-long trail runs all the way from Arlington County to rural Purcellville, VA, and passes through picturesque towns like Falls Church and Leesburg.

#ProTip - If you want to do the entire trip, consider breaking it up into two days and spending the night in one of the many B&B’s along the route.

10. Tenleytown // Interval training around the National Zoo

Take the trail along Rock Creek Park to get to the 163-acre zoological park. With plenty of room to roam, the park is organized by animal family and is easy to navigate. And what better motivation to jumpstart your fitness than an animal show while you’re getting down to it?

#ProTip - The Zoo is open 364 days a year and is free to the public -- so you pretty much have no excuses to skip this workout location.

11. Tysons Corner // Hiking in the C&O Canal Historical Park

Located along the west bank of the Potomac, this 184.5-mile trail runs from DC all the up toward the Pennsylvania border in Cumberland, MD. Since the path is not paved, hiking is ideal -- and wildlife is abundant! There is no main entrance, so you can enter the trail at any point along the path.

#ProTip - Take a public boat ride along the canal in your choice of a 1870’s packet boat or 1920′s electric launch boat replica.

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When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) The New Emoji Coming in 2016 | The Atlantic

Believe it or not, Emoji are the fastest growing language in the world. And as a language, it will continue to evolve and include more characters and descriptors to allow us to communicate in this awesome way. A few on our wishlist: the avocado, and the stuffed pita, of course!

2) Aerial Footage Captures the Beauty of Harvesting Cranberries | Mashable 

What screams “fall” more than a cranberry bog? This awesome video from Eagle River, Wisconsin, leaves us in awe -- just look at those colors!

3) What’s In Season in October | Food Republic

October brings a season of harvesting; as the summer leftovers like eggplants and tomatoes dwindle, delicious newcomers like mizuna, tomatillos, and sesame seeds take over. Colorado-based Chef Eric Skokan is on deck with creative ways to incorporate the new produce into your everyday meals.

4) Spices You Really Need in Your Pantry | Bon Appetit

When starting to build your kitchen, it can become super easy to overstock on spices. Here are some go-to recommendations. Believe us, you don’t need 70 spices -- a few essentials will do the trick just fine. 

5) Coffee Talk: How it Stacks Up Against Water | WSJ Health

Is a cup (or many cups) of black coffee really that bad for you? While some argue that it negatively impacts health, a new study conducted by Harvard’s School of Public Health aims to prove the naysayers wrong. According to the findings, coffee has similar hydration benefits as water,  and could help prevent disease while water cannot. Consider us intrigued.

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The Cava story started in DC with three childhood friends who wanted to take their families’ recipes and give them a modern spin. We’re so excited that our success as a fast-casual Mediterranean restaurant group on the East Coast means we get to start putting down roots in LA.

We’ll be debuting our first LA-area location at the new The Village at Westfield Topanga in Woodland Hills, CA, this THURSDAY, October 15. 

Come on out for our Community Day tradition. There will be free lunch + dinner -- we’re talking made-to-order grain bowls, salads, and pitas -- with encouraged donations to our community partners: Garden School Foundation and the Topanga Police Department’s new Healthy Lifestyle Program.

Hope to see you there!

[cavagrill]

When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food.

Here’s what we’re into this week:

1) The Carbon Footprint of Eating Out | Lucky Peach

Surprisingly, the food system makes up nearly 30% of all carbon emissions worldwide. This article takes a look at the emissions from cooking at home versus eating out to try to find a solution to our consumption and the overarching carbon footprint.

2) 7 Books You Need to Read This October | Los Angeles Magazine

Scouring the Internet for a new book to curl up with? Check out this list from LA Mag: From new West Coast to the “rest coast,” there are a ton of new reads being released this October that could be your perfect match.

3) Capital Bikeshare Could Grow by 99 Stations in DC Over 3 Years | DCist 

This past Tuesday, the District Department of Transportation released a six-year plan that could potentially spur the growth of one of our city’s most beloved modes of transportation: biking! As of today, there are around 202 stations serving the DC area; under this new proposed plan, that number could reach 301 by 2018.

4) Yale Releases Nearly 6,000 Pictures Of D.C. During The Depression | DCist 

In a world filled with color, it can be easy to forget that everything used to be captured in black and white. Recently, Yale released around 170,000 black and white photos that depicted our nation during the Great Depression -- 6,000 of those are of DC alone. Eerie and moving, these images just begin to scratch the surface of numerous collections that may exist out there in peoples’ attics and storage units.

5) Why Now Is the Best Time of Year to Eat Oysters | Yahoo Food 

Oysters have always seemed like a warmer-months thing, but science is proving that wrong. New advances in technology have made oyster eating a year-round possibility.

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Blackberries. They’re a little darker, a little richer, a little edgier than everyone’s favorite strawberries. And they’re just the thing to inspire these chillier autumn days ahead.

Head over to our Blackberry Pinterest Board for all the inspiration you need to seize the season.

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October. Now we’re starting to talk real fall weather. And real fall coziness. Let’s bake something that makes the whole house smell incredible; let’s pluck amber-hued leaves from the sidewalk; let’s get lost in the woods with friends. Here’s what we’re listening to while we’re falling for fall:

{Images: Making Pie | Hammock Hangs | Rainy Stroll | Apple Snacking | Tea Sipping | Campfire}

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We have so much that’s great and new to celebrate this season. Perhaps our favorite debut of all? Seasonal roasted veggies. We’re roasting a vibrant blend of Brussels spouts, cauliflower, carrots, and butternut squash in our stone-fired ovens, and they’re an amazingly nourishing new protein option.

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Let’s start with something new. Something vegan, gluten-free, fiber-rich, and high in protein. Our new parsley-studded black lentils base option is the healthiest thing to hit your bowl this season.