October Kitchen - March 2021

Check out our March newsletter!

This is our way of saying you are important to us, and we truly value your business. Please feel free to pass this newsletter on to your friends and neighbors. ENJOY!


MARCH 2021

OctoberKitchen.com | 860-533-0588 | 309 Green Rd., Manchester, CT 06042

Meet the Team Behind Your Meals


Chef and Nutrition Coach Paul’s Advice for National Nutrition Month

No. 1: Get rid of the sugars. It’s very addictive and dangerous for your health. Scientists at the U.S. National Institute on Drug Abuse were among the first to prove that sugar causes changes in peoples’

As a chef, I don’t really stock up on food at the grocery store the way most people do. Just today, I went and bought one box of Grape Nuts and nothing else. The last time I went, I bought 30 boxes of matzo

brains similar to those addicted to drugs such as cocaine and alcohol.

meals and 30 boxes of Jell-O before that. People look at me like, “What’s up with that guy?”

That’s why many food companies sneak sugar into everything. You’ll be surprised by the sugar content in your ketchup or even your crackers! When your body has an excess of sugar, it can lead to many chronic diseases like diabetes, obesity and cancer. Even if you can slow down your sugar intake, that’s great. We used to regularly water down my daughter’s apple juice, which makes it last longer and reduces sugar! Keep your insulin as low as possible if you want to lose weight and do your body a favor. No. 2: Turn your processed, simple carbohydrates into complex carbohydrates. Switch out your white rice for brown rice and grab whole grain instead of white flour bread or pasta. You can even switch your potato chips for popcorn, which is a whole grain! Complex carbohydrates not only have the compact nutrition your body needs but will also keep you satisfied for longer.

If you’re wondering what my fridge looks like, I’ll tell you: I mainly keep water, milk, half and half, beer, and a ton of October Kitchen dishes. We live off of October Kitchen food and we’re pretty happy to do so! It means I rarely run to the store for home necessities. When I’m in a grocery store, I’m generally picking up things for October Kitchen that I can’t find commercially or anywhere else. But while I’m out in the store, I have a habit of looking at other people’s carts. And, as a certified health coach by the Institute of Integrative Nutrition, I’ve noticed that even the most well-meaning shoppers tend to give in to certain bad habits. Hey, I get it — families can be crunched for time and processed carbs can be quicker and easier for putting food on the table. Though, if you’d like to learn more about what I’ve noticed, buckle up! Here are my five biggest tips that can turn your diet around right now.

I’ve noticed that even the most well- meaning shoppers tend to give in to certain bad habits.”

Continued on Page 2 ...

860-533-0588 1

Published by Newsletter Pro • www.NewsletterPro.com

T wenty years ago, Bunny was busy as a partner of a successful insurance agency in the Farmington valley, working 60–80 hours seven days a week. She inspected every residence and business she insured, whether residential or commercial. After her husband, Lee, FOND MEMORIES OF OCTOBER KITCHEN FROM BUNNY AND LEE

retired in 1999, she would bring him along to inspect older homes for possible wiring and construction problems. Since Bunny’s clients often worked late, Lee would meet her to get a bite to eat at one of the restaurants near her office so she could be back by 6:30 p.m. to meet those clients. While babysitting their grandson one night, they saw the centerfold in a local paper advertising “October Kitchen, Personal Chef.” That chef was Chef Paul. Lee eats everything and Bunny is a vegetarian with several serious food allergies.

The first custom menu they ever got from October Kitchen in 2001!

Paul’s incredible cooking and diversity of dishes that impressed them, but also the fact Lee enjoyed his company; he had vast knowledge on

different subjects. Lee was impressed by Paul’s integrity, honesty and expertise and looked forward to their time together. He recognized Paul needed to expand his operation into a professional kitchen and advised him on different ways to succeed.

Although the current model for October Kitchen was a big change for them, Bunny and Lee agree they will be October Kitchen clients for a lifetime. Plus, they communicate regularly with Paul, Alison and the staff as we have adopted them as part of our family. Bunny and Lee have referred over 100 clients to October Kitchen over the past 20 years, with amazing memories, love and support and look forward to so many more years to come.

For the first 10 years, Chef Paul cooked in Bunny and Lee’s kitchen every two weeks, preparing 20 meals and taking all day. Lee has fond memories of those days. It wasn’t just Chef

... continued from Cover

No 3.: Eat your meals in smaller windows of time. This means that you eat your breakfast, lunch and dinner all within a certain amount of time, like six or eight hours. The reasoning behind this is that mankind has evolved for thousands of years in times when food was not guaranteed on a daily basis and certainly not available all throughout the day. By eating within a smaller time frame, your body can eat up your fat reserves in a healthy way. No. 4: Drink a tall glass of water before you eat. It’ll increase your hydration and fullness, helping you manage your intake. That’s a double win in my book. No. 5: Don’t be afraid of fat. About 30% of your diet should be from fat. You want to keep almost all the fats — except trans fat, which, thankfully, has

been mostly eliminated from most foods available at the store today due to how dangerous it was for our bodies.

I’d rather you drink whole milk than skim milk and have a high-fat diet rather than a high-sugar diet. Sugar can cause real issues for your body in the long term, while high-fat diets are recommended in some European countries. If you’re interested in learning more, I’d recommend looking into intermittent fasting, which has a lot to do with No. 3. It’s a great way to keep your weight goals on track, especially with a busy lifestyle. In the spirit of National Nutrition Month this month, stay amazing and healthy, my friends.

2 OctoberKitchen.com

THE ‘GOODEST’ DELIVERY SERVICE Meet Buddy and Barley, Beer Delivery Dogs From New York

You might dream of the day your dog fetches your beer for you — but beer lovers in Huntington, New York, can actually live that dream. Mark and Karen Heuwetter, co-founders of Six Harbors Brewing Company in Huntington, a coastal town on Long Island, New York, brought their golden retrievers along during deliveries to help cheer up customers. The dogs loved it, of course — car rides and meeting new people were totally their jam. But one day, the co-founders figured: Why can’t the dogs help bring the beer to the customers? The couple was already trying plenty of new things. When the COVID-19 pandemic arrived, the brewery was deemed an essential business, thus able to stay open for deliveries and curbside pickup — both which they’d never done before.

The Brew Dogs became mascots. While doing deliveries, the humans wear masks and gloves to carry the beer to the

drop-off and allow the dogs to greet customers for snapping photos if desired.

Still, the future of the brewery is uncertain. Although they’d typically serve more than 600 pints a day

on the weekend, now the Heuwetters and the Brew Dogs make between 4 to 12 deliveries in a day. Still, the Brew Dogs aren’t going anywhere — and with their growing Instagram account, it’s been a bright light for both the owners and the community to see these pups make the best of things. These good boys definitely deliver the goodest customer service in town. MENU: MARCH 2-6

“It really wasn’t a big factor in our business model, so we kind of had to redevelop ourselves,” Mark Heuwetter told CNBC.

_____________________________ Write your name here and fax the completed puzzle to 860-533-0585, send it via empty delivery box or bring it to the shop and receive 10% off your next order . Limit one per customer. Expires Mar. 31, 2021. WORD SEARCH Nicknamed the “Brew Dogs,” Buddy and Barley wear “little accents” that hang on their necks to carry four beer cans. Don’t worry, it’s mostly for bringing a smile to people’s faces — the cans are actually empty. “We’re dog-loving people, and we wouldn’t want to have them get hurt in any way, or shake up the beer,” Heuwetter said.


860-533-0588 3

24/7 Emergency Services OctoberKitchen.com 860-533-0588


309 Green Rd. Manchester, CT 06042

INSIDE 5 Food Tips to Stay Healthy and Energized for Life

page 1

Fond Memories of October Kitchen From Bunny and Lee

page 2

The ‘Goodest’ Delivery Service in the World

page 3

page 3

Word Search

Page 3

Menu: March 2-6

page 4

A Match Made in Cornmeal Batter Heaven

Corn Dogs and Basketball AN AMERICAN TRADITION

In 2012, in honor of the original Corn Dog Day, the then-governor of Oregon issued an official proclamation naming March 17 National Corn Dog Day in the state. Several companies jumped on the bandwagon as well, including Foster Farms (a maker of frozen corn dogs, among many other meat products) and the Pabst Brewing Company. While it’s not an “official” national day recognized by the U.S. Congress, it’s celebrated with thousands of events every March. And it’s grown beyond its U.S. roots. An article printed in The Oregonian in 2009 revealed that National Corn Dog Day parties have been celebrated on nearly every continent — including Antarctica!

In fact, eating corn dogs while watching March Madness caught on like wildfire — and the teens didn’t even have Instagram to promote it! Though it’s not clear how, it spread across Oregon and eventually the rest of the country. It’s likely that people just heard about it from friends and family and thought it was a great idea. The corn dog, like basketball, is an American creation. In the 1920s, the creators toyed around with the idea of fried foods on a stick. They battered and fried everything from cheese to bananas, but it was the battered sausages that really stood out, and the corn dog was born. By the 1940s, the convenient creation had popped up at state fairs and drive-in restaurants all over the country.

It’s no coincidence that National Corn Dog Day is March 20 — the

third Saturday of the month. This day is traditionally the first Saturday of March Madness, otherwise known as the NCAA Men’s Division I Basketball Championship. But wait. What do corn dogs and a basketball tournament have to do with one another? Turns out, National Corn Dog Day has everything to do with March Madness. The “holiday” began in March 1992 when two Corvallis, Oregon, high school students needed a snack while watching a basketball game. They got some corn dogs and called it good. But somehow, this simple snack and sport pairing turned into something huge.

4 OctoberKitchen.com

Published by Newsletter Pro • www.NewsletterPro.com

Page 1 Page 2 Page 3 Page 4


Made with FlippingBook - Online Brochure Maker