Vol. 4 Issue 11
MAKING MEMORIES Experiential Travel
Roadside Attractions The Food Truck Trend
Changing Hands More than a Bookstore
Bacon-Wrapped Shrimp The Market by Jennifer’s
Ex p e r i e n c e : REQUIRED
LOCAL VENUE Changing Hands
Street Cuisine
Tempe & Phoenix, AZ
L
ooking for a quick bite to eat but don’t want to take the time for a whole sit-down affair? If you haven’t tried a meal from a food truck lately, you are in for a sumptuous surprise. Gone are the days of Saran-wrapped sandwiches, boiled hot dogs, and stale pretzels when it comes to street food. Nowadays, you can pretty much find any cuisine under the sun in a truck. And it’s usually r-e-a-l-l-y good!
Changing Hands believes there’s more to a bookstore than the books on the shelves. When you buy a book from Changing Hands, part of the price you pay goes to supporting local schools and teachers, plus over 200 local, national and international charities and service organizations. Source: ChangingHands.com
Millennials seem to have started this trend, moving away from spending their money on possessions and instead putting it toward experiences. Just take a peek at Airbnb and click on the “Experiences” tab. Going to Paris? Skip the designer handbag souvenir and instead while you’re there “Taste wines with a certified sommelier” ($74 per person). Considering Cuba? Why not “Tune into daily rhythms with two Cuban scholars” who will guide you in a lifestyle experience over two days in Havana ($145 per person). You can even “Clean up a canal with ecoactivists” in Amsterdam ($31 per person). Of course, you don’t need to book an experience through a web site to try something
The most popular food truck trends of the year include everything from gourmet grilled cheese sandwiches and mac & cheese to healthy vegan dishes, KoreanMexican fusion fare, and even lobster rolls done right. And who could forget the ubiquitous taco and cupcake trucks, too? More and more food trucks are also offering organic, local, and artisanal fare, keeping pace with nearby restaurants. The food truck craze is so hot that some towns have even declared “Food Truck Fridays” for their downtown summer and fall festivities. Cities like Portland, OR; Austin, TX; and Los Angeles have even set up permanent areas of the city specifically for mobile food trucks, making it easier for vendors and diners alike to find each other. Next time you’re hankering for something new for dinner but don’t feel like spending a lot of time or dough, check out your city’s food truck scene. Often tied to festivals, concerts, and other outdoor performances, we guarantee you’re in for a culinary treat that you won’t believe came off a truck!
new. You can look for activities anywhere you happen to be, often through the hotel you are staying at. Why not spend some time diving with the dolphins next time you take a beach vacation? Heading to a mountainside resort? See about signing up with a local tour guide to help you hike into secret locations only those in the know can locate. Loving the local cuisine during a European getaway? Take a tour of a small organic farm or vineyard and learn how the food is grown and prepared. With all these awesome experiences, one thing is for sure: You’ll have plenty of amazing photos to post on Instagram or Facebook for all your friends and family to see. Though it may be easier and tempting to simply sit back and relax during your time off, spending a little extra time planning and perhaps a little extra money on some of these tours or side trips will pay off. Because in the end, the memories you and your family make will last a lifetime. And after all, who needs one more souvenir knickknack? You’ll only end up having to dust it!
Bacon-Wrapped Shrimp INGREDIENTS
FLAVORFUL
Changing Hands opened in 1974 with a big interest in books and community service. Since that time they’ve expanded to two large locations in Tempe and in Phoenix where they offer new and used books and so much more. Both stores carry a variety of unique and locally made gifts and host numerous events and notable book signings. You can even order a beer while you browse at the Camelback location!
Hugely popular in other parts of the world, food trucks are truly riding high with today’s quick and casual diners. And the numbers don’t lie: According to MobileCuisine.com, food trucks have generated $2.7 billion this year, and there are an estimated 30,000 to 40,000 food trucks in the U.S. alone. Their popularity can be attributed to the fact that chefs require much less capital to buy a truck than to buy a restaurant and everything that comes with running a dining establishment. Food trucks allow chefs to focus on what they love doing: cooking. And since space is limited in a gourmet food van, chefs tend to focus on just a few dishes that they perfect and tweak as time goes on. With less time needed to eat at a food truck, today’s busy diners find freedom in eating at these roadside attractions. This is one food trend that is here to stay.
A
hhhh, vacation! Maybe you’ve just planned that longawaited trip to Ireland or China. Or maybe you’re off to Hawaii soon with the kids. If your idea of the perfect vacation is a week of sightseeing with other tourists or lazing on the beach with a margarita in hand, we get it. But if you’re looking for something a little more adventurous, a little off the beaten path that will have your family remembering this trip for years to come, you may want to consider adding some unique “experiences” to your travel itinerary. We promise, you won’t regret missing a few hours on your lounge chair.
12 12 2 Tbsp 1
Jumbo shrimp, 12-16 count, peeled and deveined Slices thin bacon Kosher Salt Olive oil Lemon
DIRECTIONS Preheat oven to 350 degrees. Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you’re halfway through the bacon, you’re wrapping it too wide. Sprinkle a tiny bit of kosher salt & pepper on each side. Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, just enough oil to coat the bottom. Sear the shrimp on each side for approximately 30 seconds and then finish them in the oven for about 6-8 minutes.
LIFEWISE
Garnish with lemon wedge and Italian parsley.
602.626.5050 | TheMarketPhx.com
Ex p e r i e n c e : REQUIRED
LOCAL VENUE Changing Hands
Street Cuisine
Tempe & Phoenix, AZ
L
ooking for a quick bite to eat but don’t want to take the time for a whole sit-down affair? If you haven’t tried a meal from a food truck lately, you are in for a sumptuous surprise. Gone are the days of Saran-wrapped sandwiches, boiled hot dogs, and stale pretzels when it comes to street food. Nowadays, you can pretty much find any cuisine under the sun in a truck. And it’s usually r-e-a-l-l-y good!
Changing Hands believes there’s more to a bookstore than the books on the shelves. When you buy a book from Changing Hands, part of the price you pay goes to supporting local schools and teachers, plus over 200 local, national and international charities and service organizations. Source: ChangingHands.com
Millennials seem to have started this trend, moving away from spending their money on possessions and instead putting it toward experiences. Just take a peek at Airbnb and click on the “Experiences” tab. Going to Paris? Skip the designer handbag souvenir and instead while you’re there “Taste wines with a certified sommelier” ($74 per person). Considering Cuba? Why not “Tune into daily rhythms with two Cuban scholars” who will guide you in a lifestyle experience over two days in Havana ($145 per person). You can even “Clean up a canal with ecoactivists” in Amsterdam ($31 per person). Of course, you don’t need to book an experience through a web site to try something
The most popular food truck trends of the year include everything from gourmet grilled cheese sandwiches and mac & cheese to healthy vegan dishes, KoreanMexican fusion fare, and even lobster rolls done right. And who could forget the ubiquitous taco and cupcake trucks, too? More and more food trucks are also offering organic, local, and artisanal fare, keeping pace with nearby restaurants. The food truck craze is so hot that some towns have even declared “Food Truck Fridays” for their downtown summer and fall festivities. Cities like Portland, OR; Austin, TX; and Los Angeles have even set up permanent areas of the city specifically for mobile food trucks, making it easier for vendors and diners alike to find each other. Next time you’re hankering for something new for dinner but don’t feel like spending a lot of time or dough, check out your city’s food truck scene. Often tied to festivals, concerts, and other outdoor performances, we guarantee you’re in for a culinary treat that you won’t believe came off a truck!
new. You can look for activities anywhere you happen to be, often through the hotel you are staying at. Why not spend some time diving with the dolphins next time you take a beach vacation? Heading to a mountainside resort? See about signing up with a local tour guide to help you hike into secret locations only those in the know can locate. Loving the local cuisine during a European getaway? Take a tour of a small organic farm or vineyard and learn how the food is grown and prepared. With all these awesome experiences, one thing is for sure: You’ll have plenty of amazing photos to post on Instagram or Facebook for all your friends and family to see. Though it may be easier and tempting to simply sit back and relax during your time off, spending a little extra time planning and perhaps a little extra money on some of these tours or side trips will pay off. Because in the end, the memories you and your family make will last a lifetime. And after all, who needs one more souvenir knickknack? You’ll only end up having to dust it!
Bacon-Wrapped Shrimp INGREDIENTS
FLAVORFUL
Changing Hands opened in 1974 with a big interest in books and community service. Since that time they’ve expanded to two large locations in Tempe and in Phoenix where they offer new and used books and so much more. Both stores carry a variety of unique and locally made gifts and host numerous events and notable book signings. You can even order a beer while you browse at the Camelback location!
Hugely popular in other parts of the world, food trucks are truly riding high with today’s quick and casual diners. And the numbers don’t lie: According to MobileCuisine.com, food trucks have generated $2.7 billion this year, and there are an estimated 30,000 to 40,000 food trucks in the U.S. alone. Their popularity can be attributed to the fact that chefs require much less capital to buy a truck than to buy a restaurant and everything that comes with running a dining establishment. Food trucks allow chefs to focus on what they love doing: cooking. And since space is limited in a gourmet food van, chefs tend to focus on just a few dishes that they perfect and tweak as time goes on. With less time needed to eat at a food truck, today’s busy diners find freedom in eating at these roadside attractions. This is one food trend that is here to stay.
A
hhhh, vacation! Maybe you’ve just planned that longawaited trip to Ireland or China. Or maybe you’re off to Hawaii soon with the kids. If your idea of the perfect vacation is a week of sightseeing with other tourists or lazing on the beach with a margarita in hand, we get it. But if you’re looking for something a little more adventurous, a little off the beaten path that will have your family remembering this trip for years to come, you may want to consider adding some unique “experiences” to your travel itinerary. We promise, you won’t regret missing a few hours on your lounge chair.
12 12 2 Tbsp 1
Jumbo shrimp, 12-16 count, peeled and deveined Slices thin bacon Kosher Salt Olive oil Lemon
DIRECTIONS Preheat oven to 350 degrees. Lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon. As you tightly wrap, overlap each layer of the bacon until you get to the end. If you get to the end of the shrimp when you’re halfway through the bacon, you’re wrapping it too wide. Sprinkle a tiny bit of kosher salt & pepper on each side. Heat a heavy bottomed skillet over medium-high heat. If you use a cast iron skillet, just enough oil to coat the bottom. Sear the shrimp on each side for approximately 30 seconds and then finish them in the oven for about 6-8 minutes.
LIFEWISE
Garnish with lemon wedge and Italian parsley.
602.626.5050 | TheMarketPhx.com
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