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May 19, 2015
Chris Goodwin, Julia Hogren,
Emily Boyd and Derek Cassaday are the powerhouses behind Pop Up Yoga. Photo by Karla Conrad.
Yoga is Popping Up Everywhere   
By Belle Du Chene

There's a new band of yogis setting out out to make yoga more accessible to the community. Emily Boyd and Julia Hogren created Pop Up Yoga to offer yoga classes that will pop up almost anywhere in Des Moines, such as in parks and galleries, on rooftops and even in front of warehouses.  

The classes welcome all levels of students, whether you're a first-timer or a seasoned practitioner. They are free to attend, but some special events will be donation-based to support a local cause or charity.

"Pop Up Yoga began as an idea to bring more free
yoga to people who are intimidated to step into a
studio space or find the cost of classes to be
The Raygun T-shirt costs $21.
prohibitive,"
Hogren says. "Our hope is that
someone new each week or month will try a class,
meet a new friend, and feel stronger and more
relaxed and then consider exploring a regular
practice at a local studio."

So far the community has embraced the idea. The beloved T-shirt empire Raygun has partnered with the initiative to sell "Yoga in Des Moines: I'm Down, Dog" shirts in-store and online.

Classes have already started. For more information and to see the schedule, check out popupyogadsm.com, like the group on Facebook and follow them on Instagram @popupyogadsm

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Green olive tapenade with fennel pollen is a crowd-pleasing appetizer.
Photo by Richard Swearinger.
Ingredient Spotlight: Fennel Pollen
   
By Wini Moranville

 

I always appreciate a great "Wow! What is it?" ingredient--something that treats everyone at your table to a new taste sensation.

 

Fennel pollen does just that. Collected from the blooms of wild fennel, the delicate spice recalls the subtle licorice tones of fennel, but in a sweeter, more ethereal way. I use it often as part of a dry rub in meats; I especially love it on pork tenderloin.

 

My No. 1 use for it, however, is in my green olive tapenade. You simply slather some purchased hummus atop a cracker (Trader Joe's Original Savory Thins are great for this), and top with a wee bit of the tapenade and a little snipped fresh parsley.

 

Here's the recipe for the tapenade:

 

Green Olive Tapenade with Fennel Pollen

1 1/2 cups pitted large green olives, drained

2 tablespoons extra-virgin olive oil

1 garlic clove, minced

1/2 teaspoon fennel pollen

1/4 teaspoon dried red pepper flakes

1/4 teaspoon dried tarragon

1/4 teaspoon curry powder

 

Place the olives, oil, garlic, fennel pollen, red pepper flakes, tarragon and curry powder in a food processor. Process until the mixture becomes a coarse paste, scraping down the sides of the bowl occasionally. Transfer the tapenade to a bowl and serve at room temperature. Store leftovers in the refrigerator in a tightly covered, nonmetal container for up to two weeks. Makes about 1 cup.


Find the fennel pollen ($9.95 for a 4-ounce jar) at
Allspice Culinarium (400 E. Locust St. in the East Village, 868-0808). 

fyi: Mark Your Calendar   

  • Don't forget! The List Finale is tonight from 5 to 7 p.m. (List reveal at 6 p.m.) at Spirit Home Healthcare (12010 Ridgemont Drive in Urbandale). Come out to enjoy networking, hors d'oeuvres and entertainment and to discover the connection among people who have appeared on dsm's "The List" over the past two years.

  • The first Iowa Beverage Food Truck Throwdown is coming to the Des Moines Social Club's courtyard (900 Mulberry St.) May 30 from 4 to 10 p.m. Guests will vote for their favorite food truck and enjoy beer pairings from Iowa Beverage and live music by The Maytags. The event is free and for all ages. Find out more here.

  • Young Women's Resource Center's Young Professionals Council with host Fun in the Sun on June 7 from 2 to 4 p.m. at Jasper Winery (2400 George Flagg Parkway). Guests can expect food, refreshments, lawn games, a cash bar and a raffle drawing. Tickets cost $20 in advance, $25 at the door. For more information, click here
Reynal creates consistency through the use of a blue and white color scheme.
Get Your Patio Party-Ready  

By Belle Du Chene 

 

With summer approaching, it's time to shift focus from entertaining indoors to creating a welcoming outdoor escape for guests.

Interior designer Amanda Reynal of Reynal Interiors is a pro at creating an al fresco dining space with well-arranged seating. Here are her top suggestions to refresh any deck or patio for the summer season:     
  • "Pick a color scheme or theme and carry it
    These throw pillows create a welcoming touch and can be ordered through the Reynal Interiors collection at Pink Print Company.
    throughout. This creates consistency just like in an indoor room," she says. "Here, the blue and white is maintained from the seating area to the dining table scape."
     
  • In addition to landscaping, she says to "look to your local nursery or greenhouse such as Boesen the Florist or Earl May for flowers and planters in different shapes and sizes. You can plant tropical trees or boxwood shrubs at varying heights around the patio and place potted flowers on the dining table to add interest."
     
  • Use throw pillows on your outdoor furniture. "There are many catalogs and stores that sell all sorts of indoor/outdoor throw pillows like these from Pink Print Company in the East Village," she says.

To see more, follow Amanda on Instagram @amandareynal and visit reynalinteriors.com to receive design ideas straight to your inbox.   

Belle Du Chene is senior editor of dsm magazine.

Wini Moranville, author of "The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day," is a food, wine and travel writer who covers the dining scene for dsm magazine. Follow her at All Things Food DSM - Wini Moranville and catch her food segment on Fridays at 6:40 a.m. on KCWI-23's "Great Day" morning show.
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