Medina County, OH October 2023

Fall Comforts

Welcome fall! As the seasons change, we often find ourselves shifting from the summertime comforts of lemonade and juicy slices of watermelon to the hearty flavors of fall, like spaghetti Bolognese and chicken pot pie. Get your tastebuds ready, because you're in for a treat. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town.

We had the pleasure of sitting down with the culinary team at Trivs and have included a few of their delicious recipes for you to try at home. We also had the opportunity to highlight Red Wagon Farm, ParTake Kitchen, Bubbleberry and more local businesses and events in this issue.

Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.

Until next month,

October 2023

PUBLISHER

Joe Violi | joe.violi@citylifestyle.com

EDITOR

Emily Shea | emily.shea@citylifestyle.com

PUBLICATION DIRECTOR

Martha Doyle | martha.doyle@citylifestyle.com

CONTRIBUTING WRITERS

Erin Baka, Valerie Hazlett, Emily Shea

CONTRIBUTING PHOTOGRAPHERS

Bubbleberry, Valerie Hazlett, ParTake Kitchen, The Oaks, Trivs

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Mary Albers

LAYOUT DESIGNER Kathy Nguyen

Learn

Proverbs 3:5-6

After booking your treatment appointment, half of the fee will go toward your treatment. If treatment appointment date is after the promotion period, we will still honor promotion. After discounts and before tax. Cannot be combined with any other o ers. ©2023 Trillium Creek Dermatology.

**For every $100 spent on Cosmetic Procedures: Get a $20 Bonus Card to use in January or February 2024. $20 Bonus Cards will expire on February 29, 2024.

***Black Friday Double Points: Valid November 1-30, 2023. Earn 2 points for every dollar spent on your cosmetic treatments. Once you’ve earned a reward, you can use it at your next appointment. We will add points and redeem rewards at checkout. When redeeming your reward at your visit, we will deduct your credit from your total due. Your points redeemed for the visit that day will be the amount after gift credit was redeemed. No points will be given for cosmetic consultations (vouchers and gift certi cates from TC). As of 9/1/2022, we no longer add to Aspire or Allé accounts at Trillium Creek Dermatology. ©2023 Trillium Creek Dermatology.

A DELICIOUS BLEND OF HISTORY AND CULINARY DELIGHT

Let’s embark on an historical journey and revisit a local destination, The Oaks Lakeside Restaurant and Event Venue, quaintly located on Chippewa Lake, in Medina County. We go back to the early 1900s when travelers used rail cars to reach the tranquil picnic grounds around Chippewa Lake. We explore Chippewa Lake Amusement Park and its popular ballroom, a hub for music and entertainment.

The spotlight then shifts to Five Oaks, the lakeside summer home of Fred Townsend, where top-notch hospitality and striking lake views merge seamlessly. By 1949, the Townsend home is sold and becomes The Oaks, a lodge and dining establishment for people vacationing at the resort. It is a favorite place to stay

for many of the musical acts performing at the ballroom. In 1961, the property is purchased by Don Casper and Al Hitchens, and so begins its tradition of the finest in casual dining.

Here we are, 62 years later, and Don Casper's nieces, Bonnie Casper Drushal, Holli Boylan and Cheryl Casper Iaquinta, are preserving The Oaks legacy. This stunning lakeside venue has transformed into a prime choice for weddings and other special events, with its charming interior spaces, spacious patios, picturesque views and seasonal menu by Executive Chef Steven Grande all coming together to provide a delicious blend of history and culinary delight.

With the advent of the fall season, The Oaks is preparing for all that the change in seasons brings. Cooler temperatures means the patio heaters and lap throws come out to extend patio dining through fall’s array of color. Not long after weather forces dining

inside, The Oaks is transformed into an elaborate display for the holiday season and the multiple fireplaces in the restaurant provide a warm glow for diners throughout the winter. Through it all, the lakeside views and beautiful sunsets never falter.

The Oaks kitchen never stops crafting seasonal dishes that pay homage to the traditions of each season. Expectations are set high, as The Oaks invites patrons to savor dishes that marry traditional favorites with innovative offerings, and always with a focus on locally sourced and fresh ingredients. From hearty soups that warm the soul to homemade desserts that satisfy the sweet tooth, each bite is a testament to the passion and dedication that defines The Oaks' culinary objectives.

During the month of October, The Oaks beautifully captures the essence of this season through a beloved tradition: the clam bake. There's nothing like experiencing it against the serene

backdrop of Chippewa Lake's shimmering waters and the captivating canvas of fall foliage. As the leaves transform into a kaleidoscope of colors, the lakeside setting provides the perfect stage for this cherished tradition.

Amidst the golden hues of fall, The Oaks offers traditional Thanksgiving fare at a grand Thanksgiving Buffet that epitomizes the essence of gratitude and togetherness. The venue's transformation into a haven of warmth and conviviality is a tradition for many. The buffet is an orchestration of flavors, a symphony of traditional and inventive dishes that celebrate the spirit of Thanksgiving. From succulent roast turkey to cranberry-studded delights, each dish is meant to celebrate the best of the season.

The first Sunday in December brings Brunch with Santa and kicks off the Christmas season. Company parties, family celebrations and holiday dinners with friends mark a busy December at The Oaks. The holidays are a busy time for everyone and The Oaks stays decorated through January for the several families and businesses who postpone their holiday celebrations until the calm of January.

As the year winds down, The Oaks ends the year with a final flourish, embracing the spirit of new beginnings. The New Year’s Eve buffet is a fitting crescendo to a year marked

by culinary excellence, historic charm and plain fun. New Year’s Eve at The Oaks offers not just a culinary experience, but a symbolic toast to the promise of the months ahead.

MyChippewaStone.com Office: 330-662-4202

330-662-4203 4930

13 | CITYLIFESTYLE.COM/MEDINACOUNTY OCTOBER 2023

Dinnertime Simplified

EVERYTHING YOU NEED TO KNOW ABOUT MEDINA’S PREMIER MEAL PREP SERVICE

ParTake Kitchen is Medina's premier meal prep service. It is a family-owned company that helps its clients elevate their meals – even on their busiest nights of the week! Best yet, everything in their kitchen is prepared from scratch, meaning none of the ingredients have been frozen, pre-packaged or canned.

HOW IT WORKS

Each Wednesday, ParTake releases its menu for the week and online ordering opens. Clients have the ability to view the menu and place their orders until Saturday, when online ordering closes for the week. Then, on the following Monday, pickup begins. Clients are able to pick up their Monday and Tuesday meals on Monday and pick up their meals for the rest of the week on Wednesday.

Some of the delicious meals that ParTake makes from scratch include a French Onion Burger featuring an all-beef patty with Partake's special French onion seasoning, caramelized onions, provo lone cheese, crispy French onions and garlic aioli with a side of hand-cut french fries; Pot Roast, a ParTake specialty fea turing slow roasted beef pot roast with carrots, button mushrooms and onions served over buttered noodles and topped with beef gravy; and Miranda's Mess Pasta Salad, which combines penne pasta, pepperoni, ham, black olives, corn, diced bell peppers, diced red onion, shredded cheddar cheese and a house made Italian Vinaigrette dressing.

When it's time to eat, all you have to do is heat up the meal in a microwave or oven. ParTake expertly chills their meals using precision chilling so that all the delicious flavors of the meal aren't lost and heat-up is a breeze. This means, no matter how busy you are during the day, you don't have to worry about cooking. All you have to do is come home, heat and serve.

THE PARTAKE MENU

ParTake utilizes a selection of over 200 – and growing –recipes. In addition, each new week brings a new selection of offerings. There are different meals to choose from, as well as delicious sides such as garlic knots, a garden salad, a seasonal fruit salad and more.

Each meal on the menu is intended to serve one, but if you're ordering for the entire family you can request that the order is "packaged family style" to have multiple meals bundled together.

If you have a picky eater in your family, fear not. ParTake offers a Kids' Menu that is full of healthy and delicious offerings. Some options include grilled cheese roll ups, cheeseburger sliders, homemade chicken nuggets and pizza bagels.

ParTake also offers an AIP (auto-immune protocol) Menu that has gluten-free and allergy-friendly options that are free from grain, dairy, sugar, eggs and nuts. Plus, all the dishes on this menu are Whole 30 approved and paleo-friendly.One of ParTake's AIP Menu offerings is Blackberry Pork tenderloin featuring pan-seared pork with a blackberry glaze and sides of grilled asparagus and whipped sweet potatoes. We also love the Asparagus Carbonara dish with zucchini noodles, grilled asparagus, arugula, bacon, pan fried mushrooms, lemon and garlic.

THE PARTAKE PROMISE

ParTake is dedicated to quality. This means that they source local ingredients whenever possible and always utilize fresh and preservative-free ingredients.

In addition to always using high-quality ingredients, ParTake is dedicated to making their meals accessible to as many people as possible. As such, there is no order minimum and no subscription requirement.

Also, you can now get customized catering through ParTake. Their team can work with any budget to create a memorable meal. One of ParTake's past catering clients is Feeding Medina County — they catered the organization's annual fundraiser for the past two years.

For more information about ParTake Kitchen, to view their current menu and to place your first order, visit ParTakeKitchen. com . ParTake Kitchen is located at 236-A N. State Rd., Medina, Ohio 44256.

INSIDE MEDINA’S NEWEST BUSINESS: BUBBLEBERRY

Visit This New Business to Try a Popular Taiwanese Drink

Step into the fun and vibrant world of Bubbleberry - Bubble Tea, nestled in the heart of downtown Medina. Attached to their sister store, successful Lemonberry Frozen Yogurt, owned by Don and Sandra Smith, Bubbleberry brings a new wave of excitement to Medina’s culinary scene. At the helm of this captivating venture is Manager Nicole Loder and Assistant Manager Kaitlyn Pesarchick, who extend a warm invitation to both enthusiasts and newcomers to revel in a unique atmosphere filled with boundless fun.

WHAT IS BUBBLE TEA?

Bubble tea, also known as boba tea, is a delightful and unique beverage that combines the refreshing qualities of tea with an element of surprise. The drink begins with freshly brewed authentic green or black tea from Taiwan, these are then shaken together with your choice of fruit flavors. But here’s where the magic happens – suspended within this flavorful tea are small, boba or bubbles that offer a unique contrast in textures. Bubbleberry’s tapioca boba sets them apart from most bubble tea locations, as the infused, flavorful, and tender boba is made fresh every four hours for the freshest taste experience.

“Bubbleberry promises an unforgettable experience that transcends expectations.”

WHAT FLAVORS DO YOU OFFER?

Every bubble tea enthusiast has their own unique preferences, so Bubbleberry has designed their menu to be fully customizable, allowing you to create a cup of bubble tea exactly to your liking. You can choose from a variety of tea bases, including green tea, black tea and milk tea. From there, you can add fruit purees and flavorful add-ins. Seasonal pumpkin and holiday flavors will be available for a limited time through the end of the year.

WHAT OTHER FOOD AND DRINK OPTIONS DO YOU OFFER?

Real fruit smoothies such as peach mango, strawberry banana or even pina colada can accompany with any boba flavors. Seasonal hot beverages and teas will also be available later in the year. We also have macaroons that you can pair with your bubble tea.

CAN WE DINE-IN AT BUBBLEBERRY?

Yes, feel free to sit outside as you sip your beverage and take in the sights and sounds of the bustling sidewalk. Alternatively, venture next door to Lemonberry Frozen Yogurt for a seamless transition from sipping your drink to enjoying indoor seating, where you can pair your tea with delectable frozen yogurt. Whichever way you choose to indulge, Bubbleberry offers not just a drink, but a complete sensory experience that captures the essence of both taste and atmosphere.

Whether you’re a devoted bubble tea aficionado or embarking on your first bubble tea adventure or a boba tea aficionado, Bubbleberry promises an unforgettable experience that transcends expectations. Follow Bubbleberry on Instagram at @BubbleBerry7 to learn more.

IF YOU ARE READING THIS... SO IS YOUR BEST CLIENT. 2 OUT OF

Delectable Date Night

Make These Tried-and-True Favorites from Trivs

ARTICLE AND PHOTOGRAPHY BY TRIVS

APPETIZER: SESAME CRUSTED

TUNA SASHIMI

HIGHLIGHTS: Soba noodle salad, sweet soy dressing with ginger and wasabi garnish.

Yields 2 servings

INGREDIENTS

SOBA NOODLE SALAD

• 6 oz. cooked and cooled soba noodles

• 1 oz. julienned cucumbers

• 1 oz. julienned carrots

SWEET SOY GLAZE

• 4 oz. sweet soy sauce

• 1 tbsp. red wine vinegar

• 1 tsp. sesame oil

SESAME-CRUSTED TUNA SASHIMI

• 4 oz. #1 grade tuna

• Black and white sesame seeds

• Thinly sliced scallions

• 4 oz. soy sauce

• Sushi ginger

• 1 tsp. wasabi

DIRECTIONS

01. Combine noodles, cucumbers, carrots, and sweet soy glaze ingredients in a mixing bowl; mix well.

02 . Place soba on a serving plate

03. Roll the tuna in sesame seeds to coat entirely.

04. Heat sauté pan with a small amount of canola oil until oil begins to simmer.

05. Place tuna in the sauté pan and sear each side for five seconds.

06. Let tuna cool, then thinly slice into six to eight pieces.

07. Plate tuna atop soba noodle salad.

08. Garnish with ginger and wasabi.

ENTRÉE: VEAL MEDALLIONS

HIGHLIGHTS: Pan-seared medallions, potato gratin, sautéed green beans, and a sundried tomato and mushroom cabernet demi.

Yields 4 servings

INGREDIENTS :

VEAL MEDALLIONS

• 2 ½ lbs. veal tenderloin cleaned

• Sundried tomato and mushroom cabernet demi

• 5 lbs. veal bones

• 1 medium onion, finely chopped

• 1 large carrot, thinly sliced

• 6 oz. tomato paste

• 2 gallons water

• Sundried tomatoes

• Mushrooms

GRATIN (YIELDS 12 SERVINGS)

• 9 Idaho potatoes, thinly sliced

• 1 pt. heavy cream

• 1 pt. grated parmesan cheese

• ½ lb. shredded Parmesan cheese

• ¼ cup granulated garlic

• 1 tbsp. onion powder

• 1 tbsp. kosher salt

• 1 tbsp. white pepper

GREEN BEANS

• 1 lb. fresh green beans

• 2 qt. water

• 4 tbsp. salt

• 4 oz. butter

• 2 ½ oz. garlic

• Salt and pepper to taste

DIRECTIONS:

VEAL MEDALLIONS

01 . Trim veal tenderloin of skin and fat.

02 . Cut into 3 medallions.

03. Season with salt & pepper.

04. Sear top and bottom in a sauté pan with canola oil.

05 . Finish in oven for 6 minutes at 350 degrees until medium well.

06. Sundried tomato and mushroom cabernet demi

07. In a large bowl, combine onions, carrots, celery and tomato paste; mix well.

08. Coat veal bone in the above mixture.

09. Roast on a sheet tray at 450 degrees for one hour.

10. In a large stock pot, combined roasted bones and two gallons of cold water.

11. Reduce by half and strain out the remaining liquid. Repeat once.

12. In a new large stock pot, boil down the remaining liquid until it becomes thickened and rich dark brown in color.

13. Add salt and pepper to taste.

14. Add sundried tomatoes and mushrooms.

GRATIN

01. In a large mixing bowl, combine cream, grated Parmesan, garlic, onion, salt and pepper; mix well.

02. Slowly add in individual slices of potatoes and be sure each slice is coated in the mixture.

03. Line a 12-by-10-by-2-inch pan with parchment paper and spray with non-stick spray.

04. Layer one-third of the pan with the potato mixture.

05. Cover the top with shredded Parmesan.

06. Repeat twice more, ending with a generous amount of shredded cheese on top.

07. Cover the top with parchment paper and aluminum foil.

08. Bake in the oven at 350 degrees for three hours.

09. Remove pan and uncover, the place bake in the oven for an additional 15 minutes or until golden brown.

10. Cool, cut and serve.

GREEN BEANS

01. Bring salted water to a boil and add green beans.

02. Strain when water returns to a boil

03. Sauté green beans in a pan with butter, garlic, salt and pepper.

DESSERT: TURTLE CHEESECAKE

HIGHLIGHTS: New York-style cheesecake, caramel and chocolate Drizzle, candied Pecans and whipped cream)

Yields 8 servings

INGREDIENTS

GRAHAM CRACKER CRUST

• 4 oz. butter

• 1 lb. graham cracker crumbs

CREAM CHEESE FILLING

• 2 ½ lbs. cream cheese

• 9 eggs

• 2 tbsp. vanilla extract

• 2 cups sugar

DIRECTIONS:

GRAHAM CRACKER CRUST

01. Line the bottom of a 12-inch spring-form pan with parchment paper.

02. Spray with non-stick spray.

03. Using aluminum foil, line the parameter of the pan.

04. Melt butter to a liquid and combine with the graham cracker crumbs.

05. Line the bottom of the pan with the crust and pat down evenly along the bottom.

CREAM CHEESE FILLING

01. In a large electric mixer, add cream cheese and mix until smooth.

02. Add vanilla and sugar, and mix

03. Add two eggs at a time, continuing to mix until the mixture is smooth.

04. Pour mixture into the pan with the crust and bake at 350 degrees for 1 ½ hours, rotating the pan every 30 minutes.

05. Let cool and serve.

DRINK: BLACK SAPPHIRE MARTINI

HIGHLIGHTS: A tart and semi-sweet twist on a classic gin martini with fresh lemon juice and muddled blackberries.

Yields 1 drink

INGREDIENTS

• 3 oz. Bombay Sapphire Gin

• ¾ oz. lemon juice

• ¾ oz. simple syrup

• 1 lemon wedge

• 2 blackberries

METHOD

01 . Add gin, lemon juice and simple syrup to an empty shaker.

02. Squeeze the juice of one lemon wedge into the shaker.

03. Muddle fresh blackberries in the shaker.

04. Add ice and shake.

05. Strain into a martini glass and serve.

Don’t have enough time to prepare these yourself? Visit Trivs in Strongsville at 17100 Royalton Rd. Suite 11. Also, go to TrivsStrongsville.com to see more of the restaurant’s culinary offerings and call 440.238.8830 to make a reservation.

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EXPLORING ALL RED WAGON FARM HAS TO OFFER

Red Wagon Farm — a farm, market, ice cream shop, bakery and brewery all in one — has been part of the local community for over 57 years, and “local” is something that literally runs through it. New expansions were recently completed using lumber sourced from old barns on the property or directly from Columbia Station. Farm to shelf produce available in the farm’s market has been picked within a day or two. In fact, all of Red Wagon’s offerings are made or sourced locally.

Owners Eric and Shari Ross are most proud of their connection to the community. Customers who quickly become friends stop in for fresh produce, a cold beer or friendly conversation. Shari says she loves knowing her customers by name and cherishes striking up conversations with them.

Red Wagon’s on-site brewery, featured in the Cleveland Brewery Passport (passports offered at the brewery), opened in May 2023. Their partnership with Four Paws Brewing fosters the creation of one-of-a-kind flavors not to be found anywhere else. Some beers even use farm fresh ingredients, such as the Strawberry Cream Ale (during strawberry season) and a cherry beer (during cherry season).

Other flavors include Key Lime Pie Honey Kolsch, Melon Collie Belles, Blue’s Lazy Hazy IPA, All You Can Carry Marshmallow Cream Ale and other more traditional beer types. The names are as fun as the beer, and many have a story behind them, so be sure to ask when you order.

The best way to savor all of the brewery’s beer options is with a fun Red Wagon flight. Enjoy smoked chicken wings, hamburgers, pulled pork or other bites while turning the wheel to the next beer. Then, when you find your favorite, take it home in a growler!

Don’t like beer? Try the various seltzers and ciders which are light in carbonation, with a natural, full flavor.   After you’re done exploring the brewery, experience apple and pumpkin season on the farm. While visiting, enjoy new offerings from Scoops Ice Cream and Red Wagon Baked Goods — where the patriotic pie and sticky buns are a big hit! The kids can visit the pumpkin patch, grab an ice cream cone and head outside for a game of cornhole.

The market is full of things to see and fresh ingredients, all from farm to market within a day or two. The Ross

family grows many of the vegetables available for sale at market and partners with local farms to provide a greater variety. Selections include honey, jams, sauces and salsas, and — just like the beer — flavor offerings from blackberry serrano to cherry salsa are unique. True to their roots, all are made and sourced locally.

Additionally, Red Wagon offers a blog with recipes using farm ingredients. Read it at RedWagonFarm.com/Blog

Don’t forget Fido in the fun! Well-behaved dogs are welcome to the outside area. Dogs can enjoy doggy ice cream from Scoops or

dog treats from the market. The farm loves dogs! In fact, Blue’s Lazy Hazy is named after the family bulldog Blue — who is lazy.

The market is a great place to shop for unique local products and fresh produce. The brewery will quench your thirst for exclusive or traditional brews. The ambiance is cozy enough for a date night. Open year round, Red Wagon Farm is a delightful family trip to the market or a fun night out. Life can feel busy and rushed; Red Wagon Farm offers a relaxed vibe. Learn more and plan your visit at RedWagonFarm.com

events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 1ST

Harvest Walk

MAPLESIDE FARMS, 294 PEARL RD., BRUNSWICK | 8:00 AM

Participate in a one-mile walk through Mapleside Farm’s apple orchard to raise awareness and funds for individuals impacted by kidney disease. Learn more and sign up at RunSignUp.com/Race/OH/Brunswick/HarvestWalk5K . Participants will receive a long sleeve shirt and free admission to Mapleside’s Pumpkin Village on event day.

OCTOBER 7TH

Trunk or Treat Pumpkin

Launch Festival

DISCOVER CHURCH, 1825 REIMER RD., WADSWORTH |

1:00 PM

A festive event that the whole family can enjoy in celebration of Halloween. There will be plenty of treats and kid-friendly activities.

OCTOBER 8TH

Blue Soul

WADSWORTH PUBLIC LIBRARY, 132 BROAD ST., WADSWORTH |

2:00 PM

Ohio Regional Music Arts and Cultural Outreach and the Wadsworth Public Library continue their Sunday Live at the Library concerts with Blue Soul. The ensemble will feature a program of straight-ahead jazz, a genre that eschews the rock music influences that began to appear in jazz during the late 1960s. Reserve your free seat by visiting Ormaco.org

OCTOBER 14TH

World Tour of Music: Pacific Paradise

WESTERN RESERVE MASONIC

COMMUNITY, 4931 NETTLETON RD., MEDINA | 7:30 PM

ORMACO opens its 2023-2024

World Tour of Music concerts with a high-energy ensemble that showcases island traditions through flowing expressive dance, as well as the fast hip movements to Tahitian dance. Pacific Paradise will tell both ancient and modern stories, honor the elders and many other special cultural traditions. Tickets are available at Ormaco.com and the Medina and Wadsworth Buehler’s stores.

OCTOBER 15TH

Step Up to Prevent Suicide Walk

MEDINA PUBLIC SQUARE |

12:00 PM

Join the Medina County Coalition for Suicide Prevention for a one-mile walk. The event will raise funds for the coalition so that it is able to continue providing coordinated strategies to increase awareness that suicide is a public health problem and empower people to seek help for themselves or others.  Learn more and register to attend at  AlternativePaths.org/ Events/Step-Up-To-Prevent-SuicideCommunity-Walk

OCTOBER 20TH

Cups Cafe 2023

Fall Reception

WILLIAMS ON THE LAKE, 787

LAFAYETTE RD., MEDINA | 7:00 PM

Enjoy delicious food and fun raffles while raising money for Cups Cafe, a nonprofit organization that offers free meals to all. Learn more at CupsCafe.org

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/MedinaCounty

AcuLaser Treatment Center for Weight Loss

Luciana McCartney, clinical director of AcuLaser Treatment Centre, has been helping thousands of people change their lives for the better once and for all. In the last couple of installations of our Expert Help series with her, we've discussed smoking cessation (May issue) and vaping cessation (August issue). Today we're talking about AcuLaser's treatment programs for weight loss and control.

AcuLaser helps individuals lose weight via cold laser acupuncture therapy, also known as low-level laser therapy. Cold laser acupuncture therapy combines traditional acupuncture principles with modern laser technology. However, instead of using needles like traditional acupuncture, it employs lowlevel lasers to target acupuncture points.

The benefits of low-level laser therapy are well-documented throughout the world. For someone that wants to lose weight, some of the potential benefits include:

• Enhanced metabolism: Cold laser therapy is believed to stimulate mitochondria, the powerhouses of cells, leading to increased energy production and metabolism.

• Appetite regulation: Acupuncture points related to hunger and satiety are targeted, and stimulation of these points may help regulate appetite and curb overeating.

• Stress reduction: Cold laser acupuncture has shown the potential to reduce stress by promoting the release of endorphins, which can lead to decreased emotional eating.

• Improved digestion: Acupuncture points associated with digestion and gut health are also targeted to optimize nutrient absorption and prevent the accumulation of undigested food. Learn more about AcuLaser's two different weight loss programs — 90-Day Laser Therapy Weight Health and 30-Day Laser Therapy Sugar Detox — at  AcuLaserTreatment.com/Weight-Control or by calling 440.740-1020.