EYC August 2025

AUGUST 2025

H. Luiz Martinez

Editor

Eat Your Colors is not just the name of this Publication, it’s a statement (ok- a demand) that I use to say to my beautiful son when he was a child. I wanted him to eat his fruits & veggies and I think it started with me saying,“Eat your greens.” I added reds, yellows, oranges, browns, purples, etc. jajaja!

Then he came home one weekend after a visit with family and claimed, “I don’t like vegetables anymore.”

Ahhh that was his cousins’ influence because this boy loves veggies. So I played a yoda-like mind trick on him “Well then,

EAT YOUR COLORS.”

In this issue, I bring to you real meaning of why you should eat your colors.

Plus, I visited the iconic g Lounge by day (then went at night) and you won’t believe what I found.

Also, my NEW Evolution in Travel is near- I’ve been teasing it for a lil’ bit but I had to make some decisions regarding what I call: PREtirement. I needed to sell off some assets this year, continue travelling, continue EYC mag, and still prepare for my financial future. I found a great solution.

I’m revealing it all on my NEW YouTube Page: LIFE with HLuiz.

LIFE with HLuiz

H.LUIZ HERALD

TRAINING: 6+ WEEKS

I’m embarking on a new journey and I’m so excited to tell you all about it!!

a new career path, still in the travel industryto prepare for my PREtirement. PREtirement?

-H. Luiz

Preparing for the future, or for an early retirement, or even just retirement- really takes some planning. I call this PREtirement.

Like many folks, I’ve suffered financial loss this year. We sold some assets to recover but my retirement plans were still in jeopardy. I knew that I wanted to continue EYC magazine, stay in the travel industry, and continue creating content for my Destination Clients. I had to find a solution for all of that. Now I think I have found a resolution. A legacy brand is very interested in me (it’s only been 5 interviews- I flew out for the last one.) They offered me a package, they’d pay for my flight plans, and possibly some brand deals.

gLOUNGE

I’ve met the amazing Owners/ Managers of the iconic “g Lounge.” Ok so

EAT YOUR COLORS

is NOT just the title of this publication...

it’s a way of life for a lot of people. Unlocking the power of colorful fruits and vegetables can lead to many health benefits. A colorful diet can boost immunity and can even support mental health. Any plate supplemented with veggies and/or fruits can improve your digestion and regulation too.

Good health or improved health can start with eating colorful foods. Experts say that good health is about 80-85% of nutrient-rich foods, 20-15% physical activity and enough restorative sleep (average 8 hours for most).

When it comes to our plates, we tend to focus only on the quantity of fruits and vegetables we eat. We need to focus more on the quality of those foods. Eating our colors, our rainbows of fruits and veggies can have a significant impact on our overall health and wellbeing. Let me try to explain exactly what those colors really mean.

We'll explore the benefits of adding some color to your diet. I will go through all the “colors” that I eat and highlight the benefits of each of them as best as I can.

Remember that I am not a license dietician and all information provided is based upon gathering empirical research. As stated in the beginning of every issue, consult your doctor or licensed nutritionist before changing your dietary needs and/or exercise routines.

RED: Tomatoes and Bell Peppers

These are high in lycopene- an antioxidant that reduces cancer risk and heart disease. These red fruits supports healthy skin and vision too.

I add tomatoes (Henry prefers them in their raw state) to almost every thing. Tomatoes are on my tartines, I add them (cherry tomatoes on the vine) to dishes as a side veg. They are great in salads and perfect on toothpicks, skewered on burgers.

Peppers (red or otherwise) are found in many of my Caribbean dishes. I have them in my Jamaican stewed chicken. They’re found in my sofritos and recaitos. I like them on my tacos and they’re great in my steak dishes.

I also like red peppers in my veggie slaws- they add freshness.

Orange: Carrots

These are eich in beta-carotene, which converts to vitamin A for healthy vision and immune function. They support healthy skin and mucous membranes.

Carrots make the best juice, it’s so sweet. I actually blend it with fresh orange juice for our weekend breakfasts.

I add shredded carrots to almost everythingtartines, salads, curry dishes (balances heat) and they’re especially good with hummus.

Orange: Sweet Potatoes

Also rich in beta-carotene and oh so yummy!

Sweet potatoes are naturally sweet and they pair well with nutmeg, allspice and cinnamon of course.

We enjoy sweet potato fries and baked ones too. They’re excellent in sweetpotato pies and as a staple (as a puree) every Thanksgiving in my home.

Yellow- Bananas and Corn

What a great source of vitamin C and potassium for healthy blood pressure and heart function. They also aid in digestion and energy production.

We have bananas almost every single day of the week (the potassium is great to prevent leg cramps)- we play a lot of tennis jajaja! During the week we have bananas with our overnight oats (almond butter and granola too) and we also have bananas in our pancakes & smoothies on the weekends.

Corn is high in antioxidants like ferulic acid, lutein, and zeaxanthin, which protect against cell damage and reduce the risk of chronic diseases. It’s also a good source of dietary fiber, which supports digestion, satiety, and helps manage blood sugar.

Corn contains anti-inflammatory compounds that may help reduce inflammation and improve conditions like arthritis, diabetes, and heart disease. Corn is also a good source of several minerals like phosphorus, magnesium, and manganesewhich support bone health.

The fiber, potassium, and antioxidants in corn may help lower cholesterol levels and blood pressure too. Most don’t know that corn is a prebiotic, feeding the good bacteria in the gut, promoting a healthy microbiome.

Green: Leafy Greens and Broccoli

Leady greens and broccoli are packed with vitamins A, C, and K, as well as minerals like calcium and iron. They support healthy bones, eyes, and healthy immune function.

Kale, arugula, spinach and cabbages are staples in our kitchen. In fact, I use them as herbs sometimes too.

I would suggest you chiffonade or thinly slice your leafy greens and add them to everything.

We use them whole (so delicious) as a side veg or salad too.

Broccoli is a family favorite vegetable in our home. We like them sautéed with lots of garlic and olive oil.

We also enjoy the cousins- broccolini, broccolirabe and cauliflower too. They make great side dishes.

To properly store broccoli in the fridge, slice a small amount off the root end and place them in a glass container filled with water. Afterall, broccoli is a flower and placing them in water will keep them fresh.

Blue/Indigo: Berries and Eggplant

Blueberries and Eggplants are high in antioxidants and anthocyaninswhich support heart health and cognitive functions. They also may reduce inflammation and improve memory.

I like eggplants, I grew up eating many varieties of eggplants in my childhood. Now as an adult, I don’t eat it as much because my Partner is not a big fan. However, blueberries are consumed by the truckloads. We have them in pancakes, smoothies, on top of tarts, and inside our fresh muffins. We have them dried with our granola and mixed nuts too.

In Conclusion…

eating a colorful diet is one of the simplest ways to improve your overall health and wellbeing. By incorporating a variety of fruits and vegetables into your meals, you'll not only add some visual appeal to your plate, but also unlock a world of nutritional benefits. So next time you're at the market or in the kitchen, remember to add a rainbow on your plate and EAT YOUR COLORS!

Over 300 million people still use Twitter worldwide- even with the new Owner, current US Administration, and name change to “X,” whether flocking to watch popular cat videos, the latest news on what records Beyoncé is now breaking (maybe that’s just me), and/ or the latest viral memes of the day.

But as a Traveler, I know that TwiX (I just made that up, I swear! Twitter + X = TwiX) is a great resource for flight news. From new routes to airline updates to discount codes, TwiX can be a great place to keep track of what’s going on in the “not-always-but-tryingto- be” friendly skies.

Better yet, if you’re having trouble with your flight details and/or plans, TwiX can help. Lots of brands and companies use TwiX (I really like that name) as a broad customer service hotline. The airlines, large brands, and other companies also use TwiX as a newsletter/ bulletin to issue up to the minute news, discount codes, current updates, and just plain social media marketing (SMM).

And just like they do, you too can use TwiX to your advantage. It can really help, especially if you have travel issues.

But there’s a way to formulate, structure, and write a complaint or assistance tweet (I think TwiX calls them “posts” now.)

If you find yourself needing assistance, let me show you what works...

When it comes to getting an airline’s attention quickly, TwiX remains one of the most effective tools for US travelers to lodge complaints. Airlines monitor their social feeds around the clock, and a concise, professional post that tags both the airline’s official handle and customer service account may/ can prompt faster responses than a phone call. Keep your message polite but firm, include key details like flight number and date, and avoid sharing personal information publicly—save that for direct messages when requested (they’ll usually sayplease DM us for direct assistance.) Adding a clear photo or screenshot of your issue often strengthens your case, and if you don’t receive a reply within a few hours, a courteous follow-up or tagging the Department of Transportation (@USDOT) can help escalate your concern.

“Airlinecustomerservice,forwhatit'sworth, haslargelyrisentothetaskofoperatinga customerserviceportalthroughsocial media,buildingtoolstofindour complaintsandengagingwithus onanactivebasis.Sousethatmobile phonetopostratherthantocall.”

Here are Some EFFECTIVE and Sound Tips…

1. Get Out of Your Feelings

Bashing an airline on TwiX is easy- especially if you’re frustrated, but apart from releasing some steam, there's little benefit that can come from a LOUD and post. If you really want help from an airline, it's best to stick to facts, talk through solutions, and communicate in warm tones- you want them to help you right?

2. Who Are You Talking To?

Past the tone, keep in mind that not all airlines handle customer service through TwiX in the same ways and lots of them have folks impersonating them. Yes-even airline TwiX handles have imposters and you can get catfished by them too. Make sure you’re communicating with a real verified airline company.

3. Help Them, Help You

In order for any airline representative (online or otherwise) to help, they need contextual, concrete data. I’m not talking about personal information on a social media platform, but rather relevant information about your trip in order for them to help you effectively.

4. Hey- There ARE Limits Here

RELEVANT INFORMATION

Departure Date

Flight number

Departure/ arrival airport

Baggage tag numbers

Your *Name

not give your name in public spaces

One way of empowering a customer service agent via TwiX or phone call is to help suggest solutions. But you have to come off as a problem solver- not a problem starter. If your flight is significantly delayed, for example, it may help to suggest other possible routes in order to escape a defunct itinerary. A quick search on your mobile device can provide some data to start. I always begin or end my suggestions with “Is it possible to…?; May we try to…?; I found this, does it help? What do you think about…?” Again, suggest solutions and try not to give the impression that the person helping you is incompetent. They’re overwhelmed already and your suggested solutions may be welcomed.

Now there are limits of course. If you're on a flight that's delayed because of storms, it doesn't make much sense to complain to the airline about it. They certainly can't change weather fronts and patterns. A similar case can be made for issues like overhead bin space or inflight amenities. There's nothing that an online agent can do about bin space availability or that your favorite chips were not available during your flight- especially after the fact.

5. Don’t Lose Site of Things

Keep in mind, while TwiX can be a medium for solving short-lived problems, it's not really the ultimate tool for filing complaints. In order to file a complaint and to request the appropriate action to be taken, leave a detailed message (free of emotion) directly on the airline’s site. Specific complaint forms can be found there.

I follow the Legacy 3 (Delta, United, and American Airlines) on TwiX but I follow aviation industry leaders too. Sometimes, I know what’s happening in the aviation world before the airlines tell us…

My Top Aviation & Airline News Handles to Follow on TwiX

@Simple_Flying- A well-regarded online aviation publication offering comprehensive global coverage of the aviation industry.

@FlightGlobal -Provides full-spectrum aerospace and aviation news, analysis, podcasts, and event updates.

@ReutersAero- Reuters’ global aerospace and defense team, delivering authoritative and trusted reporting on the aviation sector.

@AirlineGeeks- A veteran aviation news account offering industry stories, deep insights, and broader context for commercial aviation.

@aviationbrk (Breaking Aviation News)- Curates and posts breaking aviation news, with timely photo and video updates.

@TheAirCurrent- An analytical and data-driven feed reporting on airline business, tech trends, and strategic developments.

@WorldALNews (World Airline News)- Shares a diverse range of daily airline news with photo-driven posts and route updates.

@airlinegossip- Offers unofficial yet informative tidbits and insider news from the airline industry world.

Which of these are fruits and which ones are vegetables?

This question always seems to confuse a lot of people. The truth of the matter is, the foods pictured on the opposite page are all fruits and none of them are vegetables. I believe it’s because of the way we eat (or the way we prepare) some of those foods is really the reason why some of us are confused. Most people knew from grade school that tomatoes are fruits, but jalapeños, chili-peppers and pumpkins as well? Olives, avocado and okra are fruits too? All squashes, like zucchini and spaghetti-squash are also fruits.

Now before you start arguing with me, keep in mind the simple rule botanists swear by: fruits are the fleshy parts of plants that develop from flowers and contain seeds or a pit. If it has those, it’s a fruit.

Now here’s something else that I think is going to confuse you: strawberries, raspberries and blackberries are not berries at all, but pineapples, bananas, plantains and chili-peppers are! (huh?)

So, then what makes a berry a berry?

In botany, a true “berry” is a fruit that grows from a single ovary. It usually has a slightly soft exocarp (outer peel), fleshy pericarp (middle portion), and soft endocarp (area that surrounds the seeds). Berries grow from a stem, core or stalk of one flower. Peppers stem from one flower and bananas and plantains all grow from one stem too.

What about the pineapple then? Turns out, the multiple scales on the outside of a pineapple are actually individual flowers that have grown tightly together around a central core. In some countries like Brazil (the largest consumers of pineapples on the planet, 11% of the global population)- they eat pineapple one berry at a time. They rip off the leafy “crown” and pull the berries off one by one. By the way, that’s how my father taught me how to eat a pineapple.

Mami’s Pitipua

Stewed pigeon peas (known in most Puerto Rican families as pitipua) is also known as chicharos or simply as gandules guisado (stewed pigeon peas). It is a main staple in the Caribbean, Latin Americas and India. A bowl of stewed pigeon peas (Puerto Ricans call the dish pitipua) is so much more that a delicious meal for me. The first time I ever had pititpua, I must have been 3 or 4 years old in my childhood home. However, the first time I’ve had and experienced the flavorful lentils (pigeon peas are in fact lentils- not “peas”) was in my Grandmother’s house. I must have been 6 or 7 when I really tasted pitipua- tasted the history of the dish through the generations of my family. I was in my early teens when I really understood that a wonderful soup just tastes better when you know what it meant to your parents, grandparents, great-grandparents and perhaps their parents too.

As with everything else, the source of your food makes all the difference when preparing meals. When I was a child, my Grandmother made her pitipua with pigeon peas she grew from her garden. Pigeon peas can be left to dry in their pods, right on their stems, but my Grandmother picked it while it was young (green) and tender. Those made for the best pigeon peas- she would say.

I don’t have access to pigeon pea plants and so I use the dried variety. I’ve used good-quality canned ones as well but alas it’s not the same. I’ve even seen frozen ones but use what you like and what you can get your hands on.

Dry pigeon peas (gandules), are more-flavorful than canned, Soak the dry lentils in a bowl overnight for at least 8 hours. Use whatever bits of meat or fowl you’d like- or eat them vegan style. I’m partial to bits of ham- smoked ham preferably- the way my Grandmother (Mami) made them.

My mother told me that as a child, that pot of soup was present every day as well. As I got older, I was told that my Grandmother ate that very soup when she was a child every single day. She said back then, you would dunk some crusty bread in hot coffee (yes even children had coffee she would say) at the start of the day. Then they would have pitipua at the end of the day. My Grandmother (we call her Mami, my mother is “Ma”) said that besides being delicious, pitipua can stretch whatever meat you were lucky enough to have to feed the whole family.

So if you had a piece of ham, you can shred it or dice it into small pieces and have the soup for a few days. Sometimes they would chop up salted fish to make pitipua con pescao or throw in bits of leftover chicken, to make pitipua con pollo. I would interject that I was never given the soup with chicken- how come? She would laugh and say that back then, they used whatever they can get their hands on- but she really liked it with ham (I did too.)

“Today, we can choose what pitipua we’d like, and I really like it with ham, don’t you?”

-Mami

My Grandmother continued to tell me that sometimes, there wasn’t any meat to have with pitipua when she was little. In those cases, her mother, my Great Grandmother would spoon up little balls of a green plantain masa, drop it into the soup to cook up and make bollitas de platano (plantain balls) for the end of day meal.

Today, no matter how organic my pigeon peas are, what ham I use, if I make the whole dish vegan or whatever- my pitipua or lentils never taste as good as my Grandmother’s. How could they, right? That pitipua has some real deep-seeded history to it. Now I hope to make new memories with my cooking so that my adult child can say to his future children “These lentils taste good but it never tastes as good as Papi’s pitipua!” The thought of that just warms my heart- literally.

Nowadays, pitipua con bollitas de platano is eaten in many CaribbeanAmerican homes during the holidays and celebrations. It’s enjoyed as an honorable nod to the lean years of how our past generations were able to survive. With her soup, my Grandmother taught me that I can use whatever I can “get my hands on” to feed myself and my family just with humble ingredients. I didn’t have a sustainable food garden, but I had the knowledge of Generations past.

During the pandemic, when food items became scarce in our supermarkets (so scary, I know) I was able to keep cool and rely on making soups- even in hotter months. There hasn’t been a shortage of pigeon peas, dry split-peas, beans and other legumes to make soups that stretch for days and days. My family was none the wiser because I make these soups and stews all the time.

Thanks to my Grandmother, I learned to be generous with what I have- especially in terms of food. Sharing with others, whether it’s food recipes, food preparations or just simply the act of sharing food, is something that flows in my veins.

As I often say, nostalgia is an ingredient that we cannot replicate when it comes to our childhood dishes. No matter how many times I make pitipua- it’ll never taste the same or as good as my Mami’s version… or my mother’s version for that matter.

INGREDIENTS

* 14-16 oz. pigeon peas

* ½ cup fresh sofrito

* 2 teaspoons olive oil

* tomato sauce (1 cup)

* 1 tablespoon of paprika

* 1 cup of diced ham / bacon

* 3 garlic cloves minced

* 6 cups of chicken stock

* ½ teaspoon ground cumin

* 1 bay leaf

* bunch of cilantro or parsley

*Making fresh sofrito is easyin a blender or processor, throw in 1 peeled onion (quartered), 1 head of garlic (peeled), 1 red bell pepper (chopped),1 green bell pepper (chopped), 1 bunch of cilantro

–BLEND–

I do not add salt nor oil in my sofrito, so I can better control those ingredients later when I’m actually cooking.

DIRECTIONS

It’s typical in Puerto Rican Cooking to sauté your sofrito or flavor base first. In the pot that you’re going to cook your stewed pigeon peas (pitipua) in, drizzle in the olive oil.

Add your diced ham and let it render for about 2 minutes. Add your sofrito and tomato saucestir for about a minute. Add the cumin and 1 bay leaf, continue to cook for another 2 minutes. Add your ham either diced or sliced (or whatever meat you’d like) and sauté for 2 minutes.

Add the chicken stock then add salt and pepper to taste- bring to a boil. Add the pigeon peas, stir and check for seasonings again. Add what you may need- more sofrito, salt, pepper, chicken stock, etc. Bring back to a soft boil then cover the pot for 30 minutes.

The aromas in your home will be unbelievable! That’s when you really know that your pitipua con jamon is ready!

TRAVEL

Be Flexible and Travel Monday through Friday

Being flexible with your dates is the way to go for the best airfare prices. You may be able to save up to $100+ dollars. Also, weekdays are the morefavorable days to travel- Tuesdays & Wednesdays have the lowest fares. I often travel (when on my own dime) Tuesday through Friday. That’s 3 Nights and 4 Days of FUN and I find it is enough time. I often return on Fridays because Fridays & Saturdays (sometimes Sundays too), hotels charge MORE for weekend stays- up to 40% more. Keep that in mind when planning quick getaways.

Get the Package Deal

Airlines that offer package deals or “Bundles” can offer savings of up to 40% off and even more during off-season travel times. It’s very cost-effective especially when travelling with others. This is also a great way to rack up travel points and rewards on your credit cards that offer these incentives. You may also greatly save on car rentals with package deals too.

Keep an Eye on It

Google Flights, Hopper and a few others are great fare trackers. They monitor and notify you when the best and lowest prices become available. You can set up as many combinations that you're considering, including different departure and return dates, so you can get alerts for all possible fare reductions. But fair-warning, these reduced fares don’t last long so be ready to book when notified.

Look at Nearby Airports and Price Check

There are 3 airports close to me. The same exact airline(s) going to the same exact locations offer very different prices- up to $200 different. The cheaper one ($160 cheaper) is further away from me by just 20 minutes. I think it’s worth the savings for just a few minutes out of my way.

TRAVEL TIPS

Carry On, Travelers

We have taken 10-day trips with just 1 carry-on and extra smaller bag when flying. Yes I know, I’m a guy and I don’t carry as much but did you know? Most travelers wear about 35-40% of what they bring. Here’s what we do: we often book 4-5 nights in tropical weather locations. There are great beaches and pools where we stay and so we spend most of our days in swimsuits, sandals and t-shirts. We bring a nice outfit or two for dinners (I usually bring a very lightweight jacket to put over a t-shirt. Our best tip is- the same nice clothes we use to travel in, will be the same ones we return in.

Stay Fresh

Let’s Get Physical

Most hotel have fitness rooms or a a great gym on the premises. In fact, I would say that hotel gyms have come a long way. Get your cardio on even if it’s walking on the beach, taking a walking tour, riding bikes or dancing the night away. You can also burn calories with eh… um... some other activities too.

Get Some Culture

Some folks experience digestive issues in other countries. Here’s a great tip: eat up those little tubs of yogurt out there- eat them in the morning and at night as a dessert snack. The enzymes will keep you well.

Bring an empty aluminum water bottle to clear the gate then fill it when you are able to do so. Most hotels nowadays provide you with water (be sure you’re not being charged) so fill up your personal bottles. Also, if you can get to markets where they sell water and other tasty goods (fruits, veggie sticks, hummus, crackers, etc.) stock up. You can even ask your hotel for a mini fridge if it’s not already provided. Great for snacks and late-night munchies! The fridge keeps your other libations cold too.

I was asked to stop by and review g Lounge in Chelsea about a month or so ago. I was confused as to why. To be fair, I really don’t drink much, I don’t hang out in bar clubs, I dislike driving to New York City late nights, and quite frankly- I’m not a Reviewer, Critic, or Nightlife Aficionado. It’s not something that I do.

I bring my experiences of culture, travel, mixology, gastronomy, and must-go destinations for the EYC Readers, H. Luiz Presents… and “LIFE with HLuiz” Followers. Not that a neighborhood bar was off-putting to me, I love a good ol’ time with old friends, meeting new friends, and hanging out with my peoples. It was just to ask for me to check it out before working hours seemed… well… quite strange.

Okay- I agreed to meet with the Owners/ Managers of g Lounge at their space, formerly known as Rebar, and this is truly what I’ve found and have to say about it…

Let me tell you what I’ve learned- g Lounge is located at 225 West 19th Street, New York, NY in the neighborhood of Chelsea. That spot was where the bar, formerly known as Rebar, was located.

In fact, one of the Owners, Michael McGrail, created “g” (an iconic, well-known pillar of the Gayborhood) with other Partners in that very space back in 1996. After 20 years of giving LGBTQ+ communities a safe, beautiful, and entertaining spot to call their own, “g” closed its doors with a New Years Eve party in 2016. Michael McGrail and new Partners, reimagined the space, and named it Rebar. Patrons did not love it, although it ran for 7 years.

Then Michael McGrail’s Husband and Partner of 35 years- Michael John Kay, along with the Juan Boria (an entrepreneur with an education and background in hospitality, tourism, and digital marketing) bought out the Rebar Partners in October 2024. This incredible team came together to create the new g Lounge.

Juan Boria, who also helped manage the now defunct Rebar told me that what he and his Partners wanted was the ol’ feel and warmth of “g” with the modern-day touches and aesthetics the current digital age can offer customers. The 3 Partners decided to name the place “g Lounge” as a rich nod to the glorious past, while looking forward to an exciting future.

“I was beginning to understand why I was sent to see the brand-new g Lounge.”

I met with the 3 Visionaries of “g Lounge” on an early afternoon during the week. They were warm, charming, and had lots to share. Michael McGrail seem to beam so bright as he told me stories of his upbringing, his culinary background cooking for Presidents from the kitchens of the Waldorf-Astoria hotel. His dreams for “g” to once again return with a modern twist into “g Lounge” was something he could not do without Michael John and Juan. Michael went on to express his excitement on how he’s been so ready to have a space where the LGBTQ+ community can feel not only safe- but seen, heard, and valued. That’s so very important right now. Michael John Kay, a bright Lawyer in his own right, spoke of the new offerings for their patrons within the space. They have a pretty full schedule with a myriad of activities, events, shows, and nightlife fun, but they’re definitely expanding.

“With

today’s climate as it stands now, we want our guests, our customers to feel safe. We want to provide a space to share important, political conversations that we ‘should’ be having- to ensure our collective future.” - Michael John Kay

Juan Boria demonstrated their incredible DJ station, outfitted with high-end equipment, and moved to the center of the lounge. Behind the DJ station, stood a new, comfortable, hotel-style lounge seating from end to end. Walls are covered in a lush, foliage, green landscape theme- great for those IG pics. They put in a new state of the art sound system too, professional lighting, a reconfigured floorplan for better flow, and fully stocked bars that now offer the best in top-shelf spirits as well as zero-proof sober cocktails.

Juan Boria continued to show me around the place. Now the last time I was actually in this space, I came to see a Performer. That must have been 4 years ago, but I promise you- I did not recognize this layout. The affixed tables were gone (thank goodness), those hard wood benches (oh my aching ass) were nowhere to be seen, and even though the old DJ station was still there to the right (great for smaller parties and if-needed backup) but it no longer had that awkward look and feel about it.

That’s because the space was not only reimagined, it was refocused. The focus was the new DJ station- very much front and center. I really liked the area behind the DJ station too. It looked like an exclusive lounge where you’d find hot celebs, very chic fashionistas, and the crème de la crème of VIPs.

Juan responded to my impression: “It most-certainly can be that, but this area is open for all of our guests- at the end of the day, they ALL are our VIPs. Our g Lounge is about our commitment to the community. We want everyone who walks through our welcoming doors to feel that they truly are special. It’s all about inclusivity here at g Lounge.”

The place was opened just for my visit, so that I can really see that the space was designed for comfort. Not only in the seating and hotel-like lounge areas, but for the comfort of those who will actually be occupying the space. It felt good. It felt warm and it felt inviting. It felt like- well it felt like home. It’s g Lounge.

I was so impressed with the vision that these wonderful Partners have for g Lounge. The way they explained the concepts for their current and future endeavors of the space, made me proud of them. Proud for what they are doing for us, the community, and for themselves as true Pioneers, Owners, and Managers.

I came to checkout a bar club that’s returning to their iconic roots of how to better service the community. Instead, I came away learning about a business, with talented Partners, that are creating the best modern yet luxurious environment for all, an elegant haven for all of our communities. And, Juan says, they’re not stopping there. There are more great things yet to come.

g Lounge offers not only an inviting, fun, safe haven for LGBTQ+ Communities and those who support them, but they are well-invested in Community Focused Programming 7-days a week. There is something special for literally every one on their EVENTS Calendar. They got you covered for everything!

There’s Friends of Dorothy on Mondays, Drink & Draw on Tuesdays (that one is very sexy- bring your own supplies), Wednesdays gives you a Threefer (is that a word?): there’s Unleashed (A Drag Happy Hour) and then comes Zeta Haus (so fun!) and then comes a fave- Polish the Queen’s Koncrete Jungle. And that’s just half the week plus we have the weekend to go!

On Thursdays there’s Parlor and then Post No Bills (most if not all of these fun filled evenings and nights have amazing DJs that know how to turn a beat!) REVOLVER is the hot new Friday Night Party hosted by Mistress Sofia and featuring Jay Essex Beargazer (you really must join the guestlist for this one.) Saturdays brings you either Rhythm Revolución or TRETA (so hot!) and Sunday Sanctuary is all about serving looks, bodies and beats- not sermons! * g Lounge also hosts monthly and quarterly events as well as other shows not yet listed or on the fly. Be sure to check out that calendar and be sure to get on those guestlists.

“IhaveneverseenabarloungeoffersomuchtotheircustomersasI’veseen withgLounge.Ittrulyisremarkable!It’slikesomeonetookTheCastro gayborhoodofSanFraninthe70’sand80’sandstuckitinside(oooooh!) 225West19thStreet,ChelseaNY.”

- H.Luiz

When Life Hands You Lemons…

Like many folks, I’ve suffered great financial loss this year. I sold some of my assets to recover but my retirement plans are still in jeopardy. I know that I want to continue EYC magazine, stay in the travel industry, and I want to continue creating content for my Destination Clients. I had to find a solution for all of that and find it fast. Plans for my future were at stake.

Now I think I have found a resolution. A legacy brand is very interested in me (it’s only been 5 interviews, that’s all jajajaja! and I flew out of State for the last one.) They offered me a training package and if I’m successful, then plans for my future will be back on track- maybe better than ever.

The magazine will also benefit (talking content and Sponsorship here). Travelling back to Europe (I’ve missed Spain, Italy, and France so much- it’s been 5 years) are also back in my future plans with this new opportunity.

Training for 6.5 Weeks?

Yes- 45 days of training awaits me in mid-September. I don’t even know how it happened. Ok, well I do know how it happened but I can only share a few deets until I actually start the training. What I can share with you all right now are my videos on my new channel- LIFE with HLuiz, regarding what State I’m going to, what I’m bringing, what I’m packing, and how I’m preparing for this ew career path. When mid-September comes around, I can start sharing how I’m doing in training every single week for the next 6 and a half weeks.

PREtirement

Preparing for retirement is what I call PREtirement. I think I’ve heard the term before so I can’t claim to have made it up. Of course, I was preparing and being careful with my future but sometimes life just throws you a curve. I’m always telling you all to be ready to pivot, make moves, and/ or just do something that may be altogether different. I was ready. My Plan E (Plan B, C, and D didn’t work out) which was just a nice idea- turned into fruition before I knew it.

I’m going to share videos offering tips and advice on how to prepare for your PREtirement too. I mean, no one spoke to me about it. Why not share what I’m doing? Maybe it’ll inspire you too. I think I’m going to have experts talk to us too.

Join Me on LIFE with HLuiz

With this new opportunity that I’m headed to, I had to rebrand my YouTube channel, that is- I had to create a brand-new channel. The original channel HLuizPresents still exists and has 2500+ Subscribers. I’m still using that channel for YouTube Shorts but all my long-form videos will be on LIFE with HLuiz. I had to create a NEW channel for all the content I’m going to create with my new opportunity that I’m training for in Texas anyway. There are some conflicts of interest on my original channel and I just can’t use it for my new situation.

All the reveals and new content, including Travel, Culinary, and PREtirement videos will be on LIFE with HLuiz- please subscribe there and let’s take this journey together. Tap below!

Tell them H. Luiz sent you!

*available exclusively on AMAZON

Meditative Art and Positive Vibes by H.Luiz Martinez

Meditative Art, Art Therapy, Mindful Art or simply just Doodling has been around since forever- they're found in caves for goodness sakes. Don't let anyone tell you any different. Create fun, easy patterns and create beautiful designs- I call them tableaus. Inside, I'll tell you how I got started (40+ years ago) and how you too can benefit from creating your own tableaus. I even show you how you can make one-of-a-kind gifts with your artwork.

Over 40 years ago, I used to doodle on everything I can get my hands on. It wasn't until I started doodling on my homemade book covers (I started with brown paper bags but graduated to white kraft paper) that people really started to notice my artwork.

Meditative Art and Positive Vibes - Colors

It’s finally here- the coloring book for Meditative Art and Positive Vibes! Some of the tableaus that I’ve done on Live Streams, some postcards that I’ve sent to you, some of the giftbags that I’ve designed and even some new designs and patterns too- all here for you to color.

A lot of you have expressed that coloring is just as therapeutic for you, so this book was created with that in mind. You may color with as many colors as you’d like or as little color as you would like as well.

Doodling, drawing and coloring kept me calm, motivated and positive- I’m sure it can do the same for you. All you need do is give it a try.

Coloring tableaus that I have already created gives me double the calm, twice the meditations and two time all the fun. There’s already a 2nd book in the works- a larger book with bigger spaces to color. Some tips and tricks to blending too. This will be out in 2025.

on AMAZON

Meditative Art and Positive Vibes Coloring Book – Youth

I wanted to introduce Meditative Art and Positive Vibes to our youth but on a level that was easy for them to understand. Creating this coloring book with the same principles and meditative properties as the 1st book was really the goal and intention.

This coloring book teaches our children to take ownership of their art work. Which in turn, gives them the very tools that they may internalize to take ownership and some responsibility over their very young lives.

When I was a child, I would color the people, animals and objects in my coloring books(s), colors that were in my imagination. People might be colored a light shade of blue or a dark shade of green with hair colored- orange or pink. Cats and dogs may be purple. The sky may be a cool red or a warm yellow tone, and the sun a bright turquoise.

The actual sky is blue of course but I couldn’t control that but I could control my coloring books though.

Travel Tips that You

Should Really Know

Before you travel to a different country, there are some unspoken travel rules, tips and good-practices that you really should know. Good Manners and proper etiquette go a very long way in our own country and it’s just as important (maybe more so) when we travel to another the country as well.

Get in the Know

Familiarize yourself with the customs of the places that are unfamiliar to you especially how to greet someone.

A firm handshake may work here in The States but in other parts of the world it will not. This may take some research on your part but it is so well worth it.

Even though the world is changing and becoming more westernized (not a complimentary term in most regions), most countries hold fast to the customs and traditions. Simply greeting someone on their terms is a sign of utmost respect.

New Zealand

Hongi is the pressing together of forehead and nose is what the Māori people call a “sharing of breath.” The greeting signifies the sacred welcome of a visitor into Māori culture and is used in welcoming ceremonies.

Islamic Countries

Most Women do not shake hands and it is unlawful for men to shake women’s hands. However, this varies from region to region.

In Argentina, Chile, Peru, Mexico, Brazil and Colombia, one air kiss is standard but in Spain, Portugal, Paraguay, Italy, and cities like Paris it’s two. In the Ukraine and Belgium, three is the norm.

Don’t You Speak English?

According to some friends in the Caribbean, Mexico, South America and Europe, this may be the rudest question they sometimes hear from some Americans when visiting their country. They say it’s not even the actual question- it’s the tone used by some as if “how dare you not know my language in your country.” And they say it’s not just the tone, it’s the “Don’t you speak English?” or “Do you speak English” without so much as a greeting most times, not even a smile or a wave, just: do your speak English?

They also expressed to me that some are not even learning common phrases in their country’s language, but they want us to help them.

“Some of them are not putting in the effort to learn common phrases in my country’s language, why would I help them in ‘their’ language?”

Now that’s not to say that we are all rude, but it’s common enough (with all my friends anyway) where some countries are judging all of us because of the impression left by some- which is unfair and wrong too.

That being said, learn a few local common phrases in the region(s) you are visiting. Saying good morning/ afternoon/ evening with a genuine smile will go a long way. Saying “Thank You” and “please” are must-learn phrases.

There are also great translator apps you can download- some even will use audio to translate what you’re saying to a different language. I would check those out and get familiar using them before you travel.

Eat Their Way

The utensils used in your country may not be the ones used in theirs. Learn the culture’s eating habits and their customs- follow suit.

Eating with your clean hands is a common custom in India. In China, eat rice with chopsticks. In Japan, chopsticks are not used for eating nigiri (rice topped with fish). If foods are unfamiliar to you, do not make a face or say that it’s gross. When in Rome, do as the Romans do.

Best Day to Book?

We were told by the travel experts that booking flights on a Monday or Tuesday would get us the best rates. While that may have been true (some say it was just something agents used to say to us), in today’s travel world, it’s just not so. Now that we are our own travel agents (thank you, Internet!) finding the best deals may be tricky and challenging. But let me share with you that there ARE pockets of time, ideal windows, when you should book flights for cheaper fares.

Unfortunately, every airline’s “pocket” of time differs from one to the next and some “windows” are smaller than others. So what does one do?

Here’s what I do: use Google Flights to monitor prices and book when a fare becomes reasonable. Let their algorithms do all the work. Google Flights allows us to track prices for specific routes and will alert when prices drop. We can book directly with Google Flights or be directed to the airline’s site to get our travel tickets. And Google Flights is a free service.

*Look for the article in this issue where I go into details on how Google Flights work and how you can save you travel money

Local Currency Rules

Do not exchange your money to the local currency at the airport. I know that it sounds like it should be okay but believe me- for what they charge you in fees is criminal.

It’s better to go to the visiting country’s bank to exchange for local currency. In lieu of opening an account, they will ask you for your passport or other docs, so bring them with you to the bank.

I find that the best way to exchange money for local currency is to go to a local bank ATM. If you withdraw $40 USD, for instance, money will come out of the ATM in the local currency’s value of $40. Just be sure you inform your bank that you are traveling and to what country. Most banks will not charge you an international fee but your visiting country may charge you $2-$5 per transaction.

Hotel Tips

Generously tip for your room, trust me, it’s well worth it. Now I don’t mean overtip, I mean tip well enough that housekeeping will go out of their way for you. Extra tips mean, extra towels, extra lotions, extra toiletries and extra cleaning.

Be Loyal

Frequent fliers should pick one airline and stick to it in order to accumulate as many points as possible. Earning top-tier status with a particular airline yields great results such as free upgrades. Similarly, you can earn points with a chosen hotel chain and you’re more likely to be upgraded to a venue’s best available room upon check-in.

When I’m invited to do press tours, the tourism group or hotel brand will pay for the flight & hotel stay- but I’ll get the travel points for both. I can use those very same points to upgrade my airline seat to a roomier one. Same with the hotel (although the tend to place me in their best rooms so I can write/ post about them) I can use points to upgrade to a nicer room.

Those Membership Rewards Programs are oftentimes amazing! Be loyal to one or two cards and soon, you too will be able to get lots of perks for travel.

Budget Food Hack I’ve learned a hack or 2 during my 35+ years of traveling. Here is one that I think you’re going to love… In my early travelling 20’s, I figured out that the in-room coffee maker made piping hot water, ideal for late-night cups of ramen. I even steamed broccoli and carrots in the filter tray, while I waited for the water to boil. Then I would add the steamed veggies to my cup of noodles and pour hot water right in the cup. I’ve never trusted those “flavor packets” so I would bring packs of soy sauce and chili oil from my Chinese take out place. It was a great way to save money on dinner costs while on vacation. I told a friend about this hack 20+ years ago and he took it further. He would use the hot water to pour onto those instant oatmeal cups for his kids’ breakfast. For lunch, he would load the glass carafe with a couple of hotdogs for a cheapie lunch. He said that 2 kids can wreck a travel budget on just food alone. He would rather spend the money on nice suppers while they were away on vacation.

There’s nothing more delicious in the food world than pure bee honey. Honey has even been found in King Tut ‘s tomb (1923).

This 3,000 year old ancient honey was found to still be sweet. That’s so amazing!!

But why has not the honey spoiled? We know that honey does not expire- when properly stored but surviving 3 thousand years? Now that’s just impressive.

Honey has an endless shelf life as proven by archaeologists but it’s the properties, the fact that it contains 82% sugar and just 18% of water is what keeps bacteria away.

Having so little moisture makes it difficult for microorganisms to survive. Honey is also very thick and viscous that oxygen cannot penetrate it. The substance is also very acidic. We can thank the bees for that. Our mighty bees have an enzyme in their stomachs called glucose oxidase. The enzyme produces gluconic acid and hydrogen peroxide when they mix it with nectar. This byproduct lowers honey’s pH level and kills off bacteria. Thank you BEES!

LIVE AQUAPunta Cana

Make Peach Cobbler

There’s nothing more delicious that a fruit cobbler- especially peach cobbler (I add fresh raspberries too.)

Steeped in Southern tradition, the peach cobbler is not only a favorite, it is a staple in most homes Down South.

The recipe must be one of the easiest recipes there is for fruit pies. As long as you remember: DO NOT MIX THE INGRIDIENTS.

That’s all there is to it. Cobblers are nothing more but layering your heated up butter, then the batter and then the fruit.

JUST DON”T MIX.

The butter on the bottom will lift the batter over the fruit to form the most delicious and golden of crusts. It’s magic but it’s simple magic.

In 30-40 minutes, you can make your own fruit cobbler. I have even made mini cobblers in large muffin pans.

What is a Frugivore?

A frugivore is a person or animal that primarily consumes fruit as its main source of food. The term "frugivore" comes from the Latin words "frux" meaning fruit and "vorare" meaning to eat. Frugivores in the wild play a very vital role in seed dispersal and plant propagation in many ecosystems.

Some people may identify as frugivores because they choose to follow a diet that is predominantly based on fruit. The choice to be a frugivore may be motivated by various reasons.

• Environmental concerns: Animal agriculture can have a significant impact on the environment- a fruit-based diet can be seen as more sustainable.

• Health benefits: fruit is rich in essential nutrients, fiber, and antioxidants.

• Ethical considerations: Some individuals may have concerns about animal welfare or the ethics of consuming animal products.

• Personal preference: Some people simply enjoy the taste and variety of fruit and find it easier to follow a diet that focuses on fruit.

*It's important to note that a fruit-only diet may not be suitable for everyone, particularly if it's not well-planned. It's essential to consult with a healthcare professional or registered dietitian before making significant changes to your diet. Also, the body needs protein (animal and/or plant-based) in order to function properly. And while fruits do contain protein, they are not complete proteins, meaning they lack one or more essential amino acids that the body cannot produce on its own.

It's crucial to ensure that any restrictive diet is well-planned and balanced to meet individual nutritional needs.

That being said, I encourage you to eat as much fruit as you can. Hit those markets and stands and buy as much as you can eat. Properly clean and store them so that you’re not wasting food or money. While you’re in those markets, buy some fresh vegetables too!

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