Erin Michele Soto Rises Through Her Trauma to Return to Her Hit TV Series
Audiences know Erin Michele Soto from her work in the miniseries Shirley and Shelly and the TV series Studio City, the smash hit and Emmy – winning drama.
Around the world audiences see stars on red carpets, TV and movie screens; and often never consider the challenges these performers face to live their dreams.
So many people recognize a star’s good looks, their talent, the laughs and tears from the characters they portray. But the audience doesn’t really get to know the person behind that work. Today Erin is sharing a deeper look into her journey.
Erin Michele Soto Reveals Her Bright and Her Dark
Recently we had a chance to sit down with Erin Michele Soto and she revealed the brightest and the darkest moments of her story and the excitement yet to come.
Like so many, Erin moved to Southern California with big Hollywood dreams. But she did not become the struggling cliche. She had the talent and good fortune to quickly find work as an actress and as a dancer.
Tragedy on a Celeb-Filled Dance Floor
Erin Michele Soto’s grace on the dance floor quickly brought her attention. She found A-list work immediately in Modern, Ballet, Jazz dance genres. Stars of the stage, small screen and silver screen all demanded her time, attention and help.
Then as her star was rising, suddenly it all crashed down. Literally. One day in the middle of dancing, Erin fell, hit her eye and the trauma from the fall punctured her brain.
The next moments created a chronic ailment that took Erin over a year for her to recover. The glitz and glamour lifestyle was replaced with being bed-ridden and living a small, dark, lonely life.
Hearing Soto reflect back today, there’s still a pain in her eyes and her voice. But a growing strength and courage in her soul.
Was her journey hard? Yes. Painful? Yes. Encouraging? No.
But, Erin wasn’t done yet.
Ironically, her body really thought she was finished. She rarely left the house. She couldn’t socialize with friends. She forgot how to do the smallest tasks constantly, things like closing her house door; she would routinely black out as she walked through her neighborhood.
The things most people find common, this talented star was suddenly struggling to complete.
“No One Can See My Pain”
Even worse, her mind was playing tricks on her.
This normally proud, healthy, optimistic person was suddenly having thoughts of self-harm. It was a dark time. The good news is, she knew better. Luckily, she never acted on those dark, harmful thoughts.
Your Village Supports Your Recovery Journey
To meet Erin is to fall in love with her. Her energy, her spirit, her intelligence, her motivation. Luckily, even in her darkest moments after her trauma, Erin’s community rallied to cheer her on and find ways to help her while she struggled to live daily life. She bravely chose to get professional mental help which also supported her and returned her closer to light and happiness.
She learned to over-power her own thoughts and regain positivity. She now meditates daily and credits that mental strength with her return to courage and creativity.
“I used my imagination
to get back into the world”
Back on Set
Just over a year after her life-changing trauma, Erin was itching to get back to performing. The injury focused her true passions in using her voice in acting. Performing, acting, dancing. But she was dealing with a very foreign feeling: insecurity. Could she remember her dialogue? Could her body move as gracefully as it used to? Would she feel as comfortable acting as she did before?
As a performer, Erin had to “learn to walk” again.
Erin was eager to return and try. She chose a small, local theater in SoCal’s modest San Fernando Valley.
“To her surprise, relief and excitement,
all of her worries went away.”
To her surprise, relief and excitement, all of her worries went away. Her mind and body cooperated and she had a blast performing again in front of huge crowds.
“If something brings you joy,
push through your fears”
Today, Erin is busier than ever. She’s currently working on projects for both stage and screen, taking meetings as an actress for both tv and film.
She credits her friends, family, health professionals and community with helping her overcome her dark moments. Her continued meditation keeps her mind clear and strong.
As a performer, she’s excited to be in front of an audience – whether you’re watching her in-person on stage, on your television or on the big screen.
With confidence, motivation, discipline and support from your community, everyone can rebound from their challenges and return to what they love. Erin Michele Soto is a brilliant and inspiring example of this.
Follow Erin Michele Soto on her social media at:
https://www.facebook.com/OfficialErinMicheleSoto
https://www.instagram.com/erinmichelesoto
https://twitter.com/erinmichelesoto
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WeHo’s Newest culinary experience: Blue Birdy Gastropub Opens on Sunset Strip Near legendary Whiskey A-Go-Go
Sunset Strip’s Blue Birdy Gastropub Opens Near legendary Whiskey A-Go-Go
Located two doors down from the legendary Whiskey A-Go-Go is a brand-new culinary experience.
Blue Birdy offers up some super tasty gastropub fare on the iconic Sunset Strip.
Blue Birdy opened its doors to amazing success in early 2024, due largely to its chef and owner JC Mahdavi.
JC is no stranger to success since he’s been in the restaurant business, having owned Joxer Daly’s in Culver City for many years. His formula is great food mixed with solid cocktail recipes. Joxer Daly’s is an Irish Pub/Sports Bar with a neighborhood feel, a true staple in the culinary landscape of Los Angeles.
He brings that same philosophy to Blue Birdy but with more of an upscale vibe.
Blue Birdy has a French-influenced menu. JC implements his family’s recipes, hailing from France, he knows what good mouthwatering food is and how to create it.
“I want my customers to feel comfortable at Blue Birdy,
a place that they can come to and leave the stress of their day behind,
enjoy great libations and wonderfully inspired gastropub cuisine.”
owner JC Mahdavi
Blue Birdy’s menu includes a wonderful specialty cocktail program, all made from scratch.
The Boom Ba Da packs a nice punch, with its smooth lemon flavor and gorgeous presentation.
Strawberry Fields is a nice refreshing blend of champagne vodka and strawberry puree, almost like a smoothy but with a nice marriage of citrus essences, which has a great mouth feel. Brunch items are huge and super tasty.
Their French Toast is unlike any other, with ube, cream cheese, and sugar-filled, it’s purple and really is amazing. The Short Rib Benedict is comfort brunch at its best, a must-try.
Their Noodle Salad is perfect for the health-conscious diner as well as their tempura asparagus. Entree menu items include Lemon Herb Chicken, Steak and Fries, Fish & Chips, Teriyaki Salmon, and lots of Burgers – all simply delectable.
Whatever you order, you too will be surprised at how great their food is.
The sparkling interior gives you an elegant hipster vibe. The subtle blue flowers that adorn the overhead light fixtures really create a cool, sensual feeling.
Striations of blue linear lines are part of the overall flooring. Highlighted on one wall is a floor-to-ceiling LED flat-screen TV wall, that is guaranteed to bring in many sports fans for those big-ticket games, with many additional screens both inside and out.
Blue Birdy can accommodate inside seating as well as a front street-level patio and a back patio for more of a secluded experience, it’s the perfect spot for a private party.
There are plans for different themed nights. So far, Tropical Thursdays are guaranteed to get your Salsa on. Friday will be dress-up Drag Night, and Saturday is Shabhaye Tehran-LA. With all of the viewing opportunities, any night or day is a sports theme, but whatever the occasion, Blue Birdy will make your Sunset Strip experience one to remember.
Vietnam Celebrates Art: Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
Art Beyond the Glass (ABTG) returns for its 12th event on Sunday, June 30th, 2024 – The Original Bartender Art Festival
Art Beyond the Glass XII – The Original Bartender Art Festival Celebrates Cocktails, Art, Community & Inclusivity for All
Art Beyond the Glass (ABTG) returns for its 12th event on Sunday, June 30th, 2024, at the legendary Catch One nightclub!
More than 100 of LA’s top bartenders will make cocktails and showcase their artistic talents, with proceeds donated to Self Help Graphics & Art.
Since its inception, ABTG has raised more than $250,000 for arts-based nonprofits in LA and across the country.
Co-founded by Daniel Djang and Zahra Bates, ABTG is the original celebration of bartender artistry and widely regarded as one of the country’s premier cocktail culture festivals.
From painting to photography, live music, DJs and more, every ABTG showcases the creative pursuits of bartenders when they are not behind the bar.
“It’s hard to believe that what began as a casual conversation at Sunny Spot
in November 2011 has grown into this extraordinary event,”
Co-founder Daniel Djang
“The cocktail creativity and artistic talent of the bar community in LA and beyond never ceases to amaze me. We are so grateful for the generosity of our sponsoring brands and the numerous venues that have welcomed us into their spaces. Can’t wait to reunite with the extended ABTG family at ABTG XII!”
Art Beyond the Glass is taking place for the third consecutive year at Catch One, which is graciously being donated to ABTG XII for this exclusive event.
Located on Pico Boulevard in the heart of Los Angeles, this landmark nightclub was opened by Jewel Thais-Williams in 1973 as Jewel’s Catch One, a pioneering LGBTQ+ disco. Featuring state-of-the-art sound and lighting, the massive venue spans two floors and multiple indoor and outdoor spaces.
For the 12th annual Los Angeles event, Art Beyond the Glass is honored to be raising funds for Self Help Graphics & Art (SHG), which fosters the creation and advancement of new artworks by Chicana/o and Latinx artists through experimental and innovative printmaking techniques and other visual art forms.
Since 1973, SHG has been at the intersection of arts and social justice, providing a home that fosters the creativity and development of local artists. SHG establishes international collaborations and partnerships nationwide and creates worldwide cultural exchanges.
ABTG is once again partnering with their fiscal partner Another Round Another Rally, a nonprofit financial resource for the hospitality industry.
ARAR co-founder Travis Nass: “It is an honor to be a part of one of the most creative, innovative industry events across the country. We have always loved ABTG, and it is such a pleasure to be able to work with them again this year. We could not be prouder to work with this wonderful organization.”
ABTG will feature dozens of Bartenders from LA’s top bars and restaurants, including All Day Baby, Apotheke, Bar Flores, Bar Next Door,Death & Co, Fanny’s, General Lee’s, Level 8, Lustig, The Mermaid, Mother Tongue, Nativo, Roger Room, Scum & Villainy, The Varnish, along with pop-up bars and a special Legacy Team.
“Art Beyond the Glass has become so important to the bar community,”
Clare Ward
ABTG Head of Production
“Bartenders are makers. We make drinks. We make art. We make community. This is the perfect event to celebrate everything we do.”
Guests will also be able to buy bartender art, shop handmade items by bartenders, and bid on silent auction items.
ABTG XII is being made possible by its generous sponsors: Amaras, Bacardi, Balcones, Barr Hill, Beam Suntory, Bushmills, Calisco, Deutsch Family, Dirty Sue, Filthy Food, Flor de Caña, Fords, Hedonistas, High West, Jack Daniel’s, Juliette, Kin, Liquid Alchemist, Mal Bien, Mommenpop, Montenegro, Pinhook, Proper 12, Real Del Valle, Ritual, St Benevolence, St George, Seedlip, Silvergrin, Spiribam, Tito’s, Tromba, True Believers, Underberg, West Coast Ice, and Zomoz.
Ticket information: ABTG XII will take place from 3pm to 7pm on Sunday, June 30, 2024, at Catch One.
General Admission tickets are on sale at the Catch One website for $65 per person until 3pm on June 30.
If still available, tickets will be sold at the door for $75 per person.Tickets to this event are only available for guests 21+ and over.
The all-inclusive ticket includes entry, cocktail samples, art gallery, entertainment and bar bites. In addition, guests will be able to purchase bartender artwork, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds fromABTG XII will be donated to Self Help Graphics & Art.
# # #
About Art Beyond the Glass:
Art Beyond the Glass was founded in 2011 by Daniel Djang and Zahra Bates as a special event for bartenders to showcase their artistic talents when they’re not behind the bar. From cocktails to paintings, photography, live music, DJs, spoken word and more, ABTG is a celebration of bartender artistry inside and beyond the glass. Proceeds from every ABTG event are donated to a local arts-based nonprofit – to date, ABTG has donated more than $250,000 to these vital community organizations.
FOLLOW ART BEYOND THE GLASS:
Instagram: @abtgla Facebook: https://www.facebook.com/ArtBeyondTheGlass
Catch One
4067 W. Pico Blvd.
Los Angeles, CA 90019
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Seafood, BBQ, Even Dessert: Chile’s Santa Ema Winery brings Flavor to your next meal
Chile’s Santa Ema Winery brings Premium Flavor to your next meal.
Chile’s Santa Ema Winery brings culture, family and premium wines to focus over their multi-generational history. Have you tasted one of their bottles? It brings dimension to light dishes, like seafood, heavier like BBQ, even dessert.
Today I have the opportunity to speak with Santa Ema’s Jaime Merino about life, history, flavor pairings and what’s next for Santa Ema.
I don’t know if people truly understand how busy wine professionals are. Would you mind just giving us an idea of how much you’re traveling and how you spend your time?
Jaime Merino: Yeah, absolutely. You know that in the wine industry, it is extremely important to be in front of the distributors that are our commercial arm into the different states.
We need to have an importer because we are an imported brand. So our wine’s coming from Chile. In order to get into the U.S., we need to have an importer. So we spend a lot of time in front of the importer and virtually every week we’re in touch either via video calls or phone calls or face to face, taking the wines into each one of the states, we need a distributor in those states.
That is the representative of the wine. So we assigned the brand to a set distributor in New York, for instance, and then that distributor with their sales force is going to take the wines to the trade, to the street. So it’s going to take it to the wine stores, going to take it to the restaurants, going to take it to the clubs, depending on the legalities of each one of the states.
Therefore, we need to spend a lot of time with the distributors and the sales forces of those distributors to make sure that they have the information for each one of the wines that they’re gonna be pushing. And then not only with the Salesforce of the distributors, but also with the trade and their sales forces.
Because any one of us as a consumer walking into a wine store that has already made the decision that we want to buy a wine, we probably have a budget. And also we probably have an idea that we want either a white or a red, but then we need to start diving into the details. Do I want domestic? Do I want imported?
And then if it is imported, do I want old world, new world? Then you start narrowing to the point that you’re going to say, I want to buy a wine from Chile.
Then that opens a new box of alternatives. So you can imagine the process of getting to one particular bottle of one particular supplier needs a lot of skimming into this very interesting and complex wine industry.
So let’s talk about the historic brand. Can you share a little bit about the history?
Jaime Merino: Yeah, absolutely. Santa Ema with one M, because we come from Chile.
But Santa Ema is a family owned company. It is owned by a family, last name Pavone, that their roots go back to Piedmont, Italy. So today, the company is run by members of the third and fourth generation of the family, and the founder of Santa Ema is the grandfather of the third generation, a gentleman named Pedro Pavone, that migrated from Italy, a little region in the Piedmont, Italy, called Rivalta.
And he migrated into South America, went across the Andes in a sidecar motorcycle and established himself in the heart of the Mao Valley, southwest of Santiago, the capital city in Chile. So he established himself in that area in 1917. And established his family, grew his family, and with his son, Felix Pavone, they bought some land and one of the properties that they bought in Isla del Maipo was actually devoted to agriculture, and that particular property, the name was Chakra Santa Ema, that is like an orchard Santa Ema or Farm Santa Ema.
So that is the origin of the name / brand that we use. Because Santa Ema was a staple landmark in that particular region.
They planted vineyards, they started producing wines that initially they were selling bulk.
But then in 1956, they founded Ema Winery, and they started producing their own wines to be bottled and started selling in the domestic market. Throughout the years and throughout the development of this company, pretty much done by Felix Pavone, we’re talking second generation.
The first exports of Santa Ema happened in 1986 into Brazil. When Brazil was just starting into becoming a wine consuming country. Today Brazil is one of the engines in South America in terms of top markets for wine consumption.
So ultimately it started as a father son business that grew and evolved into a multi generational still family business.
Yes. And probably different to many families involved in the wine industry and in the wine business for the Pavone family, this is it. So this is what they do. This is their life. This is their reputation.
Basically, they are not in the wine business because it’s trendy, because it’s fashionable. No, this is a business for them with family members hands-on. Today we have members of the third generation and fourth generation so we are undergoing a very interesting times to the winery because you can imagine that the members of the third generation are people mid 50s to early 60s and then the members of the fourth generation are their early tp mid 30s. Professionals coming from college with sometimes different visions from traditionally what the family has done.
A second ago, you mentioned regions. Let’s talk about the vineyard and the regions and the soil types Santa Emma uses and works with.
Jaime Merino: The winery and most of our properties are established in the Maipo Valley in Chile. Maipo is probably one of the most traditional valleys and wine regions in the country. Chile, for those people that have a rough idea of what Chile is, first of all, we need to look at South America.
If you look at South America, and – I will challenge people reading this to grab a map and look at South America – you’re going to notice that South America is shaped as a cluster of grapes. Therefore, no secret why South America is a very good vineyard paradise, as it is referred to sometimes, and that’s why we have very strong countries in South America producing wines.
Of course, Argentina, Uruguay, Brazil producing these days. Peru becoming a very interesting offering of wines. There is wine produced in Bolivia, Chile. We’re going to start seeing a lot of wines coming from South America. But then if we go back to Chile, Chile sits on the western side of South America.
It runs north to south, and it roughly expands for 4,000 miles, but with an average width that is no more than 180 to 200 miles. So the best way to picture Chile, as I normally explain to consumers and trade, take the northern tip. take the southern tip, flip it upside down, and bring it to the west coast in the U.S.
So now, the northern part of Chile is going to be from Los Angeles all the way down to Baja California.
Baja California, that is super dry and desert, that is going to be your Atacama Desert in Chile. The central part of the country, It’s going to run from San Diego all the way up to San Francisco, so it’s going to be pretty much the agriculture area of the country.
That’s why, when we move, into October, November, we start seeing a lot of peaches and plums and fruits coming from Chile because we are in the opposite season. Then if you go from San Francisco up to Seattle; and all the way up to Alaska, that is going to be the southern part of the country. So you’re going to go into the lake districts, ultimately you’re going to go into Antarctica.
So that is a good way to picture how Chile looks from north to south, that will be like moving from south to north on the western side of the U. S.
Now, if you grab Chile and you put it across the U. S., it will span more or less from New York all the way up to Seattle. So that is going to be the length of the country if we put it across the U.S.
I love those comparisons.
Jaime Merino: Appreciate that. Yeah, just to give a sense of location and a sense of what people should find there because sometimes at least here in the U. S. Chile is known for some ideas of certain regions, like for instance, the northern part of the country because of the Atacama Desert and the geysers in the in the northern part of Chile, or if you go to the southern part of Chile and you go to Torres del Paine, that is a very touristic area. Or ultimately, if someone is a little bit more exploring with an exploring soul, they can jump into Easter Island, that is also Chilean territory, and that will be more of the Polynesian side of Chile.
In terms of the Maipo Valley, it sits pretty much in the central part of Chile in the belly bottom of the country, Santiago being the capital city, and Maipo surrounds the Santiago to the south and runs from the foothills of the Andes, starting at 1,000 to 3, 000 feet above sea level, all the way to the coast, so we’re moving east to west, bordering the Pacific Ocean.
That is going to be pretty much what you’re going to see in Maipo. And that applies pretty much to most of the wine regions in Chile, running east to west. With very few exceptions, most of the valleys in Chile, Maipo for instance, they take the name out of the river that runs through the valley that waters the vineyards and all the agriculture activity that happens in the valley.
So Maipo Valley is because there is a Maipo River that runs from east to west. And then, since you’re coming from the Andes, starting at 3,000 feet and then going through the central part of Maipo and into the ocean you have very different growing conditions in Maipo Valley.
So most of the time I tell consumers when you are exposed to a bottle of wine coming from Chile that on the front label reads Maipo Valley, try to ask where in Maipo, because the conditions are going to be totally different.
Just to give you an example, here is a Sauvignon Blanc Select that reads Maipo Valley, but this is a central part of the valley that is only 25 miles inland from the ocean. So we have good, cool conditions to be able to produce a very expressive, fresh, crisp Sauvignon Blanc.
But then, on the other side, I have a Cabernet Sauvignon, also from Maipo Valley, but here we have a combination of fruit coming from a vineyard that we have at 1, 000 feet above sea level, with fruit coming from a vineyard sitting roughly at 500 feet above sea level.
Okay, so it is extremely important to understand this. Probably people are wondering why the altitude is so important or how the altitude could impact in terms of the style of wine that we’re going to produce. In simple words, if any of you come to visit us in Maipo, say January, February, March, that is our summertime, the first thing that I’m going to do is to make sure that you’re wearing a hat, that you have enough water, and most importantly, that you have sunscreen on you.
Okay, so let’s take this example now to the vines. Can we control the amount of water that the vines have? Yes, because our vineyards are planted with drip irrigation systems, so we can control the amount of water that each vine is getting.
Can we give hats to the vines? No, they need to find their own ways to protect themselves by growing extra leaves, trying to generate a very populated canopy of leaves to protect the clusters. What do the clusters do? Because we cannot put sunscreen on the clusters, so they need to naturally grow thicker skin to protect the fruit.
And just because of that thicker skin, you’re gonna have more structure, more tannin, more varietal expression. So that’s why it makes a very important difference where you’re planting your fruit or your vines in order to determine the style of wine you’re gonna get.
The higher you go, the more robust wines you’re going to be able to produce just because of this natural protection the vines develop.
We’re going to talk about your bottles.
Because we have a lot of foodies reading. What kind of foods would be great to pair with each one?
Jaime Merino: Before I go into the specifics of the wine, and particularly to all the foodies, I am one of those. Let me tell you that anytime that a winemaker that is going to be,”the winery chef”, is thinking on the wine that he’s going to be producing, he should be thinking immediately with what type of food he’s going to be pairing that wine.
That is probably one of the key aspects to understanding wines, and this is going to be at the same time an invitation to all our viewers, foodies or not foodies, to break taboos.
And what I mean by this is that probably our grandparents and eventually our parents were of the idea that whites are for seafood and shellfish and reds are for meats and game and why?
Why? Break taboos, play with this. This is a life element that we need to challenge to see how it performs with different types of foods and different types of elements. Also one of the other big differences that I find in Chile, comparing the U. S., in Chile, wine is part of the diet.
So for us, any meal lunch or dinner could not exist without a glass of wine to go with whatever type of food we’re going to be having. That is also a huge difference being part of the diet and not just looking at wine and approaching wine as a special occasion product that we’re going to be consuming.
Having said that, I have in front of me three of the most popular wines in our portfolio:
Santa Ema Select Sauvignon Blanc
Sauvignon Blanc is our Santa Ema Select Terroir. So Chile, in terms of whites, produces Sauvignon different types of white varieties. Chenin Blanc, Pinot Grigio, that is extremely popular, but Sauvignon Blanc is the queen of the whites, and Chile has a very strong reputation for Sauvignon Blanc.
One of the things that you need to be aware of is that stylistically, what we try to accomplish here is not the super grassy, grapefruity, very exuberant nose that you will find in Sauvignon Blancs coming from New Zealand. Sometimes you’re going to find that in Chile. But the style of wines in Chile in general is more geared towards France, the old world.
So this is going to be like a crossover between New Zealand and Sancerre. You’re going to have more minerality, you’re going to have a little bit more complexity, and not that you’re going to open this bottle and you’re going to have that very exuberant nose that is going to be extremely, Intriguing. No, it’s a little bit more tame.
It has a very nice refreshing acidity. It has a very crispy style with very interesting citrusy notes to it, making it a very good wine to enjoy at the end of the day, just because you want to hit a glass of wine at the end of the day or to be paired with food.
What type of food?
In my world, I will do ceviche all day long. If not, I will go with some oysters. Maybe with a delicate white fish – flounder or cod, for instance. Not too elaborate, not too much abusing on dairy products, cream or butter. The more simple, the better.
Cabernet Sauvignon from Maipo Valley and I have Merlot from Maipo Valley. I’m going to leave Merlot to the end. Although in tasting order, most probably. We’re going to do first Merlot and then Cabernet Sauvignon, but I’m going to explain the reasons why I’m leaving this Merlot to be the last one.
Santa Ema Select Cabernet Sauvignon
Cabernet Sauvignon from the Maipo Valley. In terms of the fruit, a combination of fruit coming from the central part of the valley and fruit coming from our vineyards in the foothills of the Andes. Just to give a little bit of the extra kick, extra structure, a little bit more of a backbone.
A Cabernet Sauvignon by the book, meaning a very honest, true expression of the variety. We use a combination of French and American oak barrels. We want a little bit of the expression of both types of wood. American most of the time is going to be more chocolate, more vanilla, more of the “sweet tastes” that you will find in wine.
French is going to give you more of the leather, the tobacco, a little bit more of the complexity. And that is the reason why we use a combination of both types: American oak barrels and French oak barrels. But not to abuse the oak, so we keep a percentage of the wine in American, and percentage of the wine in French, normally six to eight months, sometimes up to 10 months.
Then we blend it all together and we put it back in the bottle just to keep a good expression of fruit.
Red meats, strong cheeses, it works extremely well. So if you guys like grilling, barbecuing, big time, a perfect match to go with anything that you’re going to be grilling, barbecuing, but please leave the barbecue sauce in the pantry or the refrigerator because the sweetness of the barbecue sauce is going to kill most of the wines that are going to be pairing with it.
If you want ribs with barbecue sauce, fantastic! Drinking wines that are going to be suited for that is going to be challenging. I’m telling you try to keep your meats as clean as possible in terms of any super hot, spicy additions or the sweetness of barbecue sauce.
Santa Ema Reserve Merlot
Santa Ema has been working with Merlot for many years to the point that our reserve on Merlot is one of our flagships in the portfolio. Iit is a very particular wine because we use American oak barrels that are produced by a cooper in Missouri specifically for this wine with specs that are determined just for this wine.
What is the secret is that these barrels are toasted inside at a certain level of temperature that is going to allow a caramelization of the wood. That is going to be transferred ultimately into the wine via very distinctive notes of vanilla, roasted coconut, and sometimes nuances of chocolate, to the point that in certain markets, this wine is referred to as the cookies and cream wine or the chocolate kiss wine.
It’s a very interesting bottle to explore and to renew your vows with Merlot.
We have a very strong influence of Italian dishes here, so say a lasagna, chicken parmigiana will go extremely well with this, a Mexican dish with mole sauce, not too spicy mole, not too much in the heat side of mole, but more in the profile taste of mole. And if you really want to throw a curveball to this Merlot, try to venture and pair it with tiramisu and see what happens.
Phenomenal ideas.
Just to give you a little thing in relation to food and wine pairings. Many years ago, in a wine event here in Atlanta with Alton Brown, that is one of the Food Network celebrities, we put together a seminar “How to destroy a wine” and the whole concept of it was, me choosing wines, Alton Brown cooking and in the last minute doing something to what he was cooking for me to be able to say, ‘Alton, you destroyed my wine.’
So it was a very interesting experience and particularly for the consumers attending a very eye opening experience that very simple things like [preparing] a green salad that you drizzle some olive oil and you put a little bit of salt and pepper and in the last minute you say, ‘Okay, I’m going to pour this with the Sauvignon Blanc.’
Then Alton asking me, ‘Do you want me to squeeze some lemon on your salad?’ Sure, absolutely. But you destroy my wine. The show [had ]little tips and things like that.
Is there anything that we haven’t talked about that you really feel the audience wants to hear about or you want to share?
Jaime Merino: Today, one of the biggest challenges that we have as a country, Chile has a very good established reputation as a wine producing country, but most of the time perceived as a good value producing country, inexpensive wines coming from Chile. So you’re going to find brands out there, sometimes retailing for $5, 6, 7 a bottle.
And that’s fine. But that is one aspect of Chile. There’s another aspect of Chile of more premium, super premium, ultra premium wines.
I feel very often that consumers are afraid to venture into those more expensive wines. And sometimes when I’m talking more expensive, normally they retail between $15 and $18 a bottle.
That is a new Chile that needs to be discovered because that is where most of the interesting revolution in terms of the wine industry is happening right now.
My invitation is to go to your preferred store, go to the South American section or Chilean section, if there is one, and see what they have from Chile. Okay. That really
Where can we find these wines? What’s the website? And how can we follow you on social media?
Jaime Merino: Okay if you want to know a little bit more, go to www.SantaEma.CL the CL is for Chile.
If you want to follow us on social media, Instagram and Facebook
The easiest way to buy Santa Ema is go to wine.com and see what is available in your region,
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Hollywood entertainer Cat Ce On Staying Physically & Mentally Fit In Hollywood
Hollywood entertainer Cat Ce On Staying Physically & Mentally Fit In Hollywood
“It’s all about balance”
All round entertainer and producer Cat Ce is a familiar face and name in Hollywood circles.
Known for Producing sold out comedy shows every month at The Ice House, The World Famous Comedy Store etc. She also is a fan favorite guest star on leading shows at Jimmy Kimmel’s Comedy Club Las Vegas.
When not doing stand up comedy, she is a working actress and just celebrated her 50th popular Podcast, which is on spotify and iheart radio.
Cat Ce is definitely productively packing her days with her creativity and manages to stay fit and radiant. She is also a certified Pilates teacher – which explains the body!
Her work out regime is very specific to her needs and she swears by swimming to keep her body toned and mind relaxed.
Anyone who has been backstage at a comedy show or eaten at a comedy club will tell you there are specific comfort foods that may not be the healthiest if eaten on a nightly basis. Who doesn’t love pizza or chicken wings and fries at 11pm?
Well, Cat Ce for one stays away from the temptations as much as she can.
“I try to eat healthy & balanced meals.
Smoothies, fruits, veggies, fish or lean meat with great protein are my main nutrients…”
reveals Cat Ce
“…I try to do everything in moderation. I don’t completely cut out bread, I just try to minimize the intake of carbs, get enough protein, and never deprive myself. I have a balanced lifestyle. Staying active with daily exercise, and swimming is my daily routine. A solid workout will obviously help you stay in shape, but also helps me manage stress.
I keep physically strong, which leads me to feeling mentally strong, this also guarantees a good night sleep — which is also key.
The simple basic fundamentals of taking care of ourselves is my mantra, this will lead to success. I believe.”
Something tells me Cat Ce is right!
To catch Cat Ce performing check out her upcoming shows in Los Angeles Hollywood Improv Jan 15th and 19th, the Comedy Store Jan 15th and Jimmy Kimmel’s Comedy Club in Las Vegas on Jan 20th!
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Beverly Hills Favorite Choice for Healing, Find out Why Patients Choose Vivie Therapy
Feeling Pain? Beverly Hills Vivie Therapy can help with 100s of 5 Star Reviews
We talk so much about food and drinks, nights out, and travel all the time, but we don’t always talk about our bodies and our health; keeping ourselves in shape and in fitness.
That’s why I wanted to talk with Vivian Eisenstadt from Vivie Therapy.
Joe Winger:
Can you tell us a little bit about your professional background and what kind of certifications it takes to be the owner of Vivie Therapy?
Vivian Eisenstadt:
I am originally from Brooklyn, New York, and I got my bachelor’s in Athletic training from Brooklyn College.
I went on to get a second bachelor’s in Health Science from Turo College in Long Island, where I also got a Masters in Physical Therapy.
Then moved to Los Angeles where I worked in Cedars Sinai outpatients, Physical Therapy Center.
While I worked there, I actually went on to get an extra credential called Orthopedic Specialist.
Then when they opened Cedars Sinai Spine Center, I was one of the physical therapists who went there and integrated physical therapy into the spine center to collaborate with the spine doctors and help them understand actually what physical therapy was.
I became a director of a pilates-based physical therapy center in Brentwood and then later in Beverly Hills.
That inspired me to open up my own place.
I first opened up in a gym on Robertson Boulevard, and now I have been working on my own, in my own space since 2005.
I went on to get a Spiritual Psychology Degree in 2014, which I really think has taken my ability to help a person heal holistically.
By holistically, approaching physical, mental, emotional, spiritual, chemical at the same time. When you address them all you get more. Totality and healing and more long term results.
Joe Winger:
Something you said a minute ago that I want to touch on and go deeper on is you help the doctors learn more about physical therapy.
What did you teach those doctors about physical therapy?
Vivian Eisenstadt:
The doctors actually didn’t really know much about physical therapy as most doctors don’t know.
It might’ve changed over the past 20 years.
But doctors are taught chemicals and drugs and surgeries. Physical therapy is actually how to avoid all of that, or how to get past that phase to get ultimate healing.
Physical therapy is an art by which, when a person gets injured, the body will heal, but there are speed bumps along the way to healing, such as the creation of scar tissue, or creating habits that you had when you were in pain, like limping, that you don’t want to have because that’ll lead to other issues and will not help you heal correctly.
So physical therapy is about getting better quicker and getting better in a way where you prevent future injury and where you could be stronger.
If somebody gets injured because their body was out of balance and their weakest spot is what got affected, as physical therapists, we evaluate the entire body and see, where is the source of the pain.
Like you can have an ankle that is always in pain, but it could be coming from the fact that your lower lumbar vertebrae in your back are out of place.
So physical therapy is a really good way for someone to analyze where your pain is stemming from in a different way than doctors do.
In a way that if it is repaired, you get fully better and move on with your life.
Joe Winger:
Almost like a body detective. Is it more affordable than most surgeries and hospital operations?
Vivian Eisenstadt:
Unfortunately, the insurance companies try not to pay.
So I have so many patients where we’ve submitted our reports and they’re just finding reasons not to pay, but for some reason they listen to doctors and they’re like, “Oh, you need a shot. Here’s a shot.”
It’s amazing the different listening that insurance companies have. You will save money in the long run when you go to a physical therapist.
If you go to a proper physical therapist who will help you not only heal from your current issue, but help you address the underlying causes and the underlying reasons, like neck pain due to poor posture.
Then you come in, we teach you how to sit straight.
So not only are you making your back feel better, but you won’t end up in my office again.
I tell my patients that the best compliment you can give me is to send your friends to me.
I don’t want you in my office. I just want you to refer your friends and family.
Joe Winger:
I’m assuming there’s a wide range of services you offer.
Vivian Eisenstadt:
We have physical therapy evaluation, which is about an hour where I help detect where your pain is coming from and all the different things that are feeding into it.
So you have the evaluation, which includes the treatment, and then we decide what kind of path we want to go on together.
Massage Therapist on Staff
Follow up sessions are an hour, and then we also have a massage therapist on staff. An amazing one who’s been working with me, Marcia, since 2002.
You might just need a lot of deep tissue work, so you’ll get a couple of massages.
Then we also have modalities that help your body feel better as a whole.
Detox Foot Baths
For instance, detox foot baths that pull out the toxins from your body. The less toxins in your body, the more you feel better.
Infrared Sauna
We also have an infrared sauna, another way to detoxify.
We get a lot of people post chemotherapy or radiation, or if you’re on meds for a while and you want to sweat them out. So we help you sweat them out in the infrared sauna.
Lifestream Generator
We have a machine called Lifestream Generator, which puts a high frequency of electricity through your body, and that works on every level because our brain is made up of electric signals.
If you put a high vibration in you, it kicks out the low vibration.
So we’ve seen people feel emotionally different after they come here, like sleep better or feel more motivated or have more energy throughout the day or just be able to process things that they weren’t able to process without it.
Joe Winger:
Are there common, everyday people living their life – nothing traumatic may have actually happened to them – yet they could heal better, they could feel better by coming to visit you?
Vivian Eisenstadt:
What’s fascinating is that when people think that they need to feel better, they think of like a massage. Okay.
Physical therapy is people that are actually trained to analyze your body and find out where your imbalances are and then directly go and start working on them.
Not just work around your body and hope they get somewhere that feels good. The longstanding effects.
People come to me usually because their lawyer sent them for a personal injury case or their doctor sent them for physical therapy or they know that they need physical therapy because of an injury.
But over the past, but once they come in and I give them a couple of treatments, they didn’t realize that they could feel as good as they feel.
They thought that their “normal” was the way you’re supposed to feel, but their “normal” is out of balance in general.
Once you get put in alignment and put in balance, you don’t remember how it feels until you’re feeling that way again.
Then you’re like, “Oh my God, I didn’t know that I could feel this way.”
You don’t know until someone does it to you because nobody promotes wellness as preventative. We do. But not enough people listen.
I always say people come to me when they’re ready to get better and not a day before.
I try not to make them feel bad about it.
I truly believe that people step into my office when they’re ready to get better and some people come in and they’re just not ready to get better.
You can just see it in just our interaction. And that’s okay too.
Everybody’s on their own agenda and their own souls path.
So I help the people where they’re at.
Joe Winger:
I went on Google and Yelp, just wanted to see how many physical therapists were in the area. And you probably know this, there’s a lot.
If someone’s out there looking for a physical therapist, why would they choose Vivie Therapy?
Vivian Eisenstadt:
That’s an easy one. The reason why people would want to come to Vivie Therapy as opposed to other ones is because I am a sole practitioner.
I am a physical therapist who will be with you the entire time.
Most of these physical therapy centers are playing the insurance game where they’re trying to get as many people an hour because they have to deal with all those insurance issues that I mentioned where they don’t pay a lot so then it’s a numbers game.
I have dedicated myself to being an extremely good diagnostician.
So we figure out what’s not working very early in the game, and then we get straight to work.
As you can tell by my over 200 reviews by now, that I come in, I do my job, I get you in and out of here as soon as possible, as quickly as possible.
You get quality of care. You are heard here.
I am here to listen to what is going on for you. Most of the time, the patient is what tells me what’s wrong with them.
Unlike in most doctor’s offices and many physical therapy offices, I’m not on autopilot.
I’m present. I’m in the conversation. I’m here to see why you’re in my office and what you want to get out of it.
Then we just get straight to work.
Joe Winger:
You have a lot of machinery at your office.
Can you walk us through some of the more popular pieces?
Vivian Eisenstadt:
Being a physical therapist, I have the standard physical therapy modalities, ultrasound, electric stim, infrared light, which is amazing at getting the cells to stimulate them to work harder in an area.
But I also have all the Pilates equipment that you would need.
I have spinal traction.
I have some alternative modalities that have helped me when I had Epstein – Barr and got my own body into remission, a Whole Body Vibration Machine, which you stand on.
It was originally created by the cosmonauts so they wouldn’t lose muscle strength and bone density in space. When patients go on there, I feel that they get better in 2/3 the time. Because we’re not just working on the muscle or the tendon that’s injured, but we’re making the body actually pump your blood around and move your lymph around and put oxygen in the cell and release serotonin, testosterone ,growth hormone, all that the whole body vibration machine does.
So unless you have an underlying illness, I start my patients on that machine because it’s literally like working out and getting the body into a healing state.
I find that has made such a big difference and it also turns on your muscles.
You could ask somebody to turn on their transverse abs for posture. But if you’ve been sitting in a chair your whole life, your body just forgot the signal.
Now, the good thing about muscles is that once you turn that signal on, muscles have memory.
So the whole body vibration machine actually uses lower motor neuron contractions to turn on those muscles.
Then afterwards, when I ask you to find them, there’s a chance you could find them.
Joe Winger:
When you’re talking about all this, I can see your eyes light up. You’re inspired. You’re passionate.
Is there a moment that just sparked you, realizing you wanted to devote your life to this?
Vivian Eisenstadt:
I was lucky. [Author] Wayne Dyer has this thing called “The shift.”
It’s a moment in your life where you remember [everything about it]: where you were, what the temperature was, like a light bulb, the aha effect.
I was a tomboy my whole life. I was a basketball player, but in The Jewish Hebrew schools where your average height is 5’6”.
Then I went to Brooklyn College and the average height is 5’11” for someone who wants to be on the girls basketball team.
So what’s a little me to do?
I became an athletic training major and for our field trip, we went to an outpatient orthopedic physical therapy place and I walk in and: “Aha!”.
That was it. There was life before that and life after that.
This will satisfy the doctor / lawyer side of the family. And I’ll be able to work with sports for the rest of my life if I want.
I went back to school, got the list of classes, and that was the end of that.
It’s funny because when they tell you to go and do residencies when you’re in physical therapy school, you’re like, Oh, you got to try this.
You got to try geriatrics.
You got to try cardio.
You got to try everything.
I’m like, Nope. I know what I’m doing.
That’s exactly what I did from the first job I had out when I was done was in an outpatient orthopedic physical therapy place.
Joe Winger:
So you have a new patient. They come into your Beverly Hills office. Is there a common misconception by new patients that you have to help break through?
Vivian Eisenstadt:
There’s a couple of things that sadden me a little bit.
One is people really just don’t know what physical therapists do. At the same time, I’m different than most physical therapists on top of that.
Most people go to other facilities where they’re given to one person and given some ultrasound and then given exercises.
I don’t hang out in other physical therapy places often, so I have nothing to compare it to.
But when people come here, they’re in gratitude over how much we accomplish in one hour.
They feel, in general, 50% better quickly.
Then the other 50% takes a while.
The fact that I’m able to actually make a 75% shift in their symptoms by the end of the first visit. That’s the expectation you should have.
Some people have gone to therapy for 6 months not knowing what they should expect just because their doctor told them to go.
I tell people that if you don’t feel significantly different over a month or two, then that might be your plateau and you should look somewhere else.
People have to be an advocate for their own wellness and not just hand over the power to whoever is treating them.
Joe Winger:
Let’s talk about the life cycle of a patient.
Can you walk us through an average or a common problem from beginning, middle, end to any patient story working Vivie Therapy?
Vivian Eisenstadt:
Yeah, postural issues are my bread and butter.
People sit at computers, they sit in cars, they’re just sitting all day. So we get a lot of neck pain and headaches and tingling down the arms and low back pain.
First, I isolate exactly where the pain is coming from.
I teach ergonomics, how to sit the right way, proper stretches to do throughout the day.
The same way you bring your car in to get your tires [rotated] and your oil changed.
For the same reason you have to take care of your car, you have to take care of your body.
So if you’re gonna be sitting at a computer for 8 hours a day, you’re gonna have to set your timer and get up every couple of hours.
Do a little stretch in the doorway or stretch when you get home. Stretch in the morning before you go to work.
Make sure you’re sitting correctly.
Make sure that your laptop or desktop is in the right angle.
Take appropriate breaks, drink enough water. Handle your stress.
But everybody’s a different amount of each of that.
Fixing the immediate issue is part of looking at why are they in my office.
Joe Winger:
All your different patients. All the different industries you’ve services. Any memorable stories?
Vivian Eisenstadt:
One thing being in the entertainment industry, in Hollywood, is I get a lot of actors. Literally actor’s tools are their body.
So I’ll get patients that are in the industry, that are in front of the camera, and they’re standing like crap. They’re sitting like crap.
I’ve seen their Callbacks improve because how you hold your body… How you do anything is how you do everything.
So when an actor has a nice elongated neck, broad shoulders and an open heart chakra. They’re presenting themselves to the camera, chances of them getting hired improve significantly.
So literally their job depends on it.
They come in because their neck hurts. But the truth is their neck hurts because they’ve been [hunched] over the computer and on their phones.
Another thing I’ve seen is a beautiful actress who I just started working with. She went to an Oscar party and she was wearing the most beautiful dress and her posture was so crappy and it made her look so ugly.
What’s the point of getting yourself together if you don’t know how to present your body physically to match the time, energy and effort it took for you to put on the beautiful dress and get your makeup done by five people?
Another one was a pilot that I had.
Imagine if the guy that’s flying your plane is not focusing on what he’s doing because his neck hurts?
When I saw the pilot and I made his neck feel better, he started telling me about just how distracting it is to be in pain while he’s trying to fly a plane with the 300 passengers on it.
So the importance of pain not being the primary thing you think about in your life is just life altering.
Another one is doctors.
Doctors don’t know what physical therapy is in general. When I work on them. I feel like they haven’t learned what physical therapy is and what it does. The reason I say that is that patients should advocate for themselves.
When they go to a doctor, the doctor is going to want to give you drugs or surgery, not because that’s all he gets paid for, even though that’s all he gets paid for, but because that might be all he knows.
Instead of having somebody stick needles into your body, they could possibly hit a nerve.
Ask your doctor to take you to physical therapy.
To give you a prescription to physical therapy, and be adamant about it.
Be your own advocate.
You can just go to a physical therapist and then go to a doctor if the physical therapist feels that what they’re doing can’t make you feel better.
Unfortunately, because of the way that the wellness industry has been presented in the past 50 years, people think of going to a doctor first when they’re in pain.
Where I hope in the future, unless it’s something severe, if it’s just an ache or a pain, choose to go to a physical therapist first, then go to a doctor.
Joe Winger:
I know you love your neighborhood. Talk about your favorite things in Beverly Hills.
Vivian Eisenstadt:
I like my mornings where I take my four dogs on an hour walk. It’s very quiet in the neighborhood. That’s where I prepare my day, talk to my East Coast friends because they’re three hours ahead.
My mornings are always pretty sacred, special and consistent for me.
Then after work, I like going to restaurants, Hillstone in Santa Monica. Excellent.
I love that I live in Pico Robertson, which is 20 minutes from Hollywood, 20 minutes from the water, 20 minutes from downtown, 20 minutes from the restaurants I want.
I’m very localized.
I’ll get patients from Brentwood, Malibu, Santa Monica, Palms, Culver city, West LA. Mid Wilshire, Koreatown, Beverly Hills, Bel Air, Hollywood.
Some people really travel to see me because of word of mouth.
I’m proud to say that I’ve probably hit my tipping point in terms of working with personal injury lawyers around here, working with doctors around here.
At this point, word of mouth. If you’re happy, you’re going to tell people what to do when they need you, when they need someone like me as well.
Joe Winger:
A lot of people who are reading this are foodies. Any great food spots in your neighborhood?
Vivian Eisenstadt:
Just in the Pico Robertson area. Yeah. Dr. Sandwich. The food is just that good. I get the chicken shawarma bowl to-go. You’re pointing to all the things you want in it, you can have everything that’s in there.
Peppers, cauliflower, mayo cabbage, with the hummus, tahina and their laffa bread.
[For me] each bowl lasts three meals. So you get your bang for your buck.
Trattoria Bella Roma SPQR
I think it’s not such a best kept secret of the neighborhood, because I see a lot of people that come from West LA and West Hollywood come down, like people travel to this place,
It’s an authentic Italian restaurant with the guy from Italy making your food.
I just like hearing him talk about the food because he’s talking about the soup and the “no sugar, no this..” and he’s got gluten free penne. So he’s catering to the neighborhood.
But the food is spectacular.
I like places that I could bring people, they go, “Oh let’s go there again sometime!” You always want to impress your friends in the neighborhood.
Some people eat to live and some people live to eat.
Summer Fish and Rice
Another place around here. Summer Fish and Rice. It is one block south of Wilshire, right off Robertson. And again, good food, good sushi. An amazing spicy tuna crispy rice. I don’t know if I want to talk about this place because it’s crowded enough as it is. You don’t want too many people knowing about your places.
Joe Winger:
Tell us what kind of dishes you make at home.
Vivian Eisenstadt:
I make Every plate, they send it to you with the cards and I become a chef with every plate.
The food is so good because you just follow it verbatim. Last night I had chicken with garlic rice and carrots, this soy buttery dressing on top.
Another time I had chicken lettuce cups. Another time you make some burgers with fresh fries. I’m just saying I am not a cook. I am a direction follower from Every Plate.
Joe Winger:
Whether it’s cooking food or eating food, is there any therapeutic value with the food we love?
Vivian Eisenstadt:
Usually when you crave something, it means your body needs it.
If I’m craving tomato sauce, it usually means I’m low in magnesium. And you are what you eat.
At every moment we’re coming from a physical, mental, emotional, spiritual, and chemical place. When you move one, you move them all.
That’s why they say drugs and alcohol, low vibration, so people feel sluggish
Things with nutrients and high vibrations, you feel better.
At every moment, your body’s either going towards balance or away from balance.
When you give your body what it needs nutritionally, you’re going to be more towards balance.
When you do things that hinder your body’s wellness, you’re going away from balance.
Homeostasis is your body’s homeostasis. Consistent, trying to balance everything you’re giving it. Of course, what we put in our bodies is literally what makes us or breaks us.
So you need to remember that.
But know your game so you know how to play. I’m an excessive moderate. I never tell somebody it’ll only be one way. What’s the use of living longer if you’re living miserably?
It’s not about how long you live. It’s about caring about yourself and loving yourself.
What does it look like when you love yourself?
Usually when people are physically abusing their body, there’s a mental and emotional part of that. So it’s one thing if you’re going on a vacation and you’re eating wonderful food because you’re just enjoying your space.
Or whether you’re eating sugar and ice cream at night because your marriage sucks.
There’s how and why you’re doing what you’re doing matters as much as what you’re doing.
I believe that the intention of what you’re doing will affect how your body takes it in.
Joe Winger:
As we wrap up Vivian, tell us all the ways to learn more and to get in touch with you?
Vivian Eisenstadt:
For more information, you can go to www.VivieTherapy com.
You can also reach us by phone at 310 623 4444. We are also at VivieTherapy on Instagram, Vivi Therapy on Facebook, Vivi Therapy on Twitter,
I also created a word for pain free. Vivie.
Post Views: 615