Posts tagged with "vegan"

Vaughn Lowery, 360 MAGAZINE

The Secret Code to Resetting Your Body’s Inner Clock

By Cynthia Li, MD

“Our modern lifestyle is disrupting a deeply ingrained, primordial, and universal code to being healthy.” This is how Dr. Satchin Panda, a professor at the Salk Institute in San Diego and a researcher on circadian rhythms, begins his book, The Circadian Code. His statement is backed by a compelling body of research.

In 2012, Dr. Panda’s team divided genetically identical mice into 2 groups, one with unlimited access to a high fat-diet, and another with access to the same diet but whose eating was restricted to an 8-hour window (during that 8-hour window, however, the second group could eat as often as they wanted). The total caloric intake per day ended up being the same in both groups.  

The surprise: despite the same total caloric intake, the mice that ate within the time restriction showed no signs of disease often seen with a poor diet. No weight gain, diabetes, elevated cholesterol levels, fatty liver, or elevated markers of inflammation.  

In 2014, Dr. Panda’s team took it further. They divided genetically identical mice into 4 groups based on 4 different diets: high fat, high fructose, high fat and high sucrose (table sugar), and regular mouse kibble. Each of these groups had unrestricted eaters as well as those with time restrictions. Again, the caloric intake per day for all the mice ended up being the same. 

The result: the unrestricted eaters across the 4 groups tended to be obese with blood sugar, cholesterol, and inflammatory disorders, while those that ate within a 9- or 12-hour window stayed healthy, even if the latter “cheated” on the weekends. 

The purpose of these studies isn’t to condone a poor diet, but to stress the impacts of circadian rhythms on health and disease. Paying attention to when we eat seems to be a missing piece in the discussion of food, whether the goal is weight loss, more energy, or general health.  

What Exactly is the Circadian Clock?

The circadian clock is a biological rhythm found in plants, animals, and humans, closely aligned with the 24-hour day. This clock is influenced by our external environments—largely the exposure to light and dark—but is also controlled internally by our genes. Each organ has a set of genes that turn on, then turn off, at various times of the day and night. And though our environments have changed dramatically over the past century with artificial lighting and digital gadgets, our physiology remains largely the same today as it did two million years ago. In other words, there’s a mismatch between our internal clocks and stimuli from our modern lifestyle.    

Many of us know about the circadian rhythm, or have at least experienced it, in terms of jet lag.  Jet lag happens in part because melatonin, a brain chemical that dictates our sleep-wake cycles, gets disrupted by changes in the light-dark cycles when we cross time zones. But since each organ has its own internal clock, the liver is thrown off, too. And the digestive tract. And the lungs, the kidneys, and so on, through every organ. It takes on average 1 day for every hour of time change for the body to adjust.  

Why This Matters

When we deviate from our internal clocks, it creates added stress on the body. And stress, when perpetual and cumulative, can make us more vulnerable to chronic disease. Disrupted rhythms have been correlated with insomnia, attention deficit hyperactivity disorder (ADHD), depression, anxiety, migraines, diabetes, obesity, dementia, and cardiovascular disease. On the flip side, aligning with our clocks can optimize function, and optimizing function means improving health. 

The Good News

Getting back in sync is relatively easy. We can optimize our clocks in just a few weeks. Based on the rhythms of insulin, digestion, and sleep, you can try the following:

  1. Eat a big breakfast. Don’t skip it! This sets the clocks for the other organs.
  2. Eat a medium-sized lunch. Drink 1-2 glasses of water between meals for a greater sense of fullness, or healthy snacks in between are fine, too.
  3. Eat a small dinner. The earlier the better. If you want to skip one meal a day, it’s best to skip dinner.  
  4. Nothing to eat or drink after dinner (water and herbal teas are okay).

Research suggests to repair, reset, and rejuvenate, it’s best to have a fasting window of 12 hours or more (EX: 8:00 am-8:00 pm, or -6:00 pm for the more ambitious). Our bodies need this window as much as our brains do.

Time-restricted eating isn’t about counting calories; it’s being mindful and disciplined about timing. 

*If you have chronic fatigue or moderate-severe diabetes, short-term or intermittent fasting may not be optimal, and might worsen your symptoms. It’s best for these conditions to work with an integrative doctor or functional nutritionist. 

A Few Last Tidbits

—Our bodies can’t make and break up body fat at the same time. Every time we eat, the fat-making program turns on and the body aims to store it. The fat-burning genes only turn on a few hours after the food stops coming in.  

—Gut motility increases during the day and slows down at night. So when we eat late, indigestion, insomnia, and weight gain are more likely.  

—The gut’s microbiome (the bacteria, viruses, and yeast that aid in digestion, absorption, and overall health) is affected by our internal rhythms.  

The take-home

—The better you can stick to regular eating intervals, the easier on your body.  

—A twelve-hour overnight window can have major benefits for your overall health.

—Eat real foods with lots of vegetables of different kinds, and keep the processed foods to a minimum.

—Try this for 30 days and see how you feel. 

—To be in sync with the internal and external rhythms of your body can do your body right.

Dr. Cynthia Li, MD, is an integrative and functional medicine practitioner in Berkeley, CA. She serves as faculty on the Healer’s Art Program at the University of California San Francisco School of Medicine. She is the author of Brave New Medicine: A Doctor’s Unconventional Path to Healing Her Autoimmune Illness. 

LA Times, The Taste 2019, The Taste LA, Vaughn Lowery, 360 MAGAZINE

LA Times The Taste

By Vaughn Lowery × Krish Narsinghani

The Taste LA‘s 10th anniversary didn’t disappoint. Held at the legendary Paramount Studios on Gower and Melrose in Hollywood. Opening night was nothing short of whimsical. Canopy lights draped the movie lot as people pranced throughout the evening with sips and bite-sized dishes in tow. The soon-to-be iconic event is hosted by the LA Times. If you’re seeking a savory night out with influential foodies, then this is your place.

Throughout the three day experience, various restaurants rotated booths to serve small bites and spirits. 360 Magazine favorites included Castaway, McConnel’s Fine Ice Creams and RiceBox. VIP ticket holders had access to an additional plethora of wines, lounge area and a personalized wine glass crafted by Signature Hand Engraving.

Ticket prices ranged from $115 to $200 USD for a VIP experience. Passes are all-inclusive and good for unlimited food, beer, wine and spirits tastings, plus all stage activities (including cooking demonstrations). The Taste 2019 left foodies satisfied and dreaming of LA’s hottest restaurants.

Drake’s Spiked Ice™ at Costco

Drake’s Organic Spirits announced today that its innovative Drake’s Organic Spiked Ice™freeze-and-eat adult treats are now available at Phoenix, San Diego and Denver-area Costco locations.  The handheld ice pops feature 15% ABV and only 80 calories each.  Spiked Ice comes in four flavors – Mango Rum Punch, Vodka Lemonade, Watermelon Martini and Classic Mojito – and are made with Drake’s award-winning all-organic ultra-premium vodka and white rum.

“Costco is one of the most beloved and respected retailers in the world which is why we couldn’t be prouder to have Drake’s Organic Spiked Ice on their shelves,” said Drake’s Founder and CEO Mark Anderson.  “Costco understands the growing consumer demand for products made sustainably and without the addition of artificial colors and flavors.  We know their devoted shoppers will love Drake’s Organic Spiked Ice.”

Drake’s Organic Spirits is the first and only spirit line in the world to be certified USDA organic, non-GMO Project Verified, gluten free, vegan and kosher.  The five certifications ensure a cleaner drinking option that comes only from the highest quality organic ingredients.   Drake’s continues to be among the most environmentally conscious brands in the spirits industry and deeply committed to using ingredients and processes that lead to a more sustainable planet.

Besides Phoenix, San Diego and Denver-area Costco locations, Drake’s Organic Spiked Ice will be available at additional Costco stores soon.

Proceeds from the sale of all Drake’s Organic Spirits products help fund Long Lake Animal Rescue, an animal rescue foundation that takes in animals in urgent need of a second chance at life.

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic’s On Beverly

By Krishan Narsinghani

(photos: Vaughn Lowery × copy edit: Paige Gilmar)

360 Magazine had the opportunity to try L.A.’s hottest vegan restaurant, Nic’s on Beverly. Nic’s is a fairly new eatery pioneered by Stephan Bombet and Nic Adler, the man who first opened Monty’s Good Burger and featured his arsenal at Coachella Music and Arts festival in Palm Springs.

Upon entering the establishment, a modern indoor dining area accented with a bar in blues and a patio can be found. The Hollywood heat is cooled by a gaping tree, sprinkled with lights, that shades most of the courtyard. With the smiles of the staff urging its patrons on, picking a seat has never felt more welcoming.

Start your afternoon right with handcrafted cocktails, a signature frozé or a Bloody Mary (for you spice lovers). Vegan waffles, tofu eggs benedict, and falafel burgers are just the start of Nic’s madness. The falafel burger particularly has meat-eaters covered and gets health nuts just a little more nutty. What means the most is the craftsmanship of each dish whether it be the four-step process fries or an in-house jelly. Farm-to-fork is deemed an understatement and perhaps the most overlooked dish would be the summertime peach salad which leaves your pallet refreshed with aromatic tomatoes.

At the end of the day, a foodie trying this establishment won’t care whether they are eating meat or not – the flavor says it all. The fresh gem can be found at 8265 Beverly Blvd, Los Angeles, CA 90048, and their Instagram here.

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan, pet-friendly

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

McDonald’s accepts petition

Food activist and New York Times bestselling author Kathy Freston, who has led a national campaign for McDonald’s to add a plant-based burger to its menu, threw a massive party outside of McDonald’s headquarters in Chicago this afternoon, bringing 220,000 signatures from her Change.org petition calling for a vegan burger directly to McDonald’s. The petition delivery was accompanied by a carnival-like atmosphere, including Impossible Whopper taste tests, a Vegan Hamburglar, a balloon installation and more.

“We celebrated outside McDonald’s today to send the exact message that McDonald’s CEO said he wanted to hear: that customers were interested in a plant-based burger,” said Freston, who has been pushing McDonald’s for a plant-based burger for years. “Fast-food companies are adding plant-based options seemingly every week. How much more demand does McDonald’s need to hear before they listen to customers?”

Representatives from McDonald’s accepted petition starter Kathy Freston’s petition delivery today, but their Vice President of Global Communications, Michael Gonda, made this statement in response to the event: “As a customer obsessed, modern and progressive burger company, we’re committed to offering a variety of menu choices. That often starts by listening to customers to understand changing trends and evolving tastes—so any and all feedback is appreciated.”

“If feedback is what McDonald’s wants, feedback is what McDonald’s is going to continue to get,” said Tegan Gregory, Senior Campaigner at Change.org, the online petition platform where more than 220,000 people have signed a petition for McDonald’s to add a plant-based burger. “This petition is one of the largest food petitions in Change.org history, and even though McDonald’s refused to meet with activists today, they’re not going to be able to ignore the continuing demand for meat alternatives. Burger King, White Castle, Del Taco, Tim Horton’s and more are listening to customer demand, which is leaving everyone asking why McDonald’s is behind the curve.”

A recent study by GlobalData found that 70 percent of global consumers are lowering their meat intake or avoiding it altogether. Barclays predicts the market for meat substitutes could soar to US $140 billion over the next decade.

Eat Drink Vegan announces Culinary Stage

We’ve announced our Culinary Stage and it is, arguably, one of Eat Drink Vegan’s biggest milestones to date. Roy Choi, Mary Sue Milliken, Shirley Chung, Bruce Kalman and Marcel Vigneron will be cooking and demonstrating their creations live for our 10th anniversary event this June 22nd.

MORE ON THE CHEFS: 

  • Roy Choi: creator of Kogi taco truck; Tastemade TV and KCET’s ‘Broken Bread’; Netflix’s ‘The Chef Show’; Social: @chefroychoi. He will be serving Tofu Tacos and burritos on-site as well as demo-ing them at the Culinary Stage 
  • Mary Sue Milliken: co-owner of Border Grill; featured on Top Chef Season Three & KCRW’s Good Food; opening a new restaurant in Santa Monica called Socalo; Social: @marysuemilliken
  • Shirley Chung: owner of Ms Chi, Top Chef season 11, worked and opened restaurants for Thomas Keller, Guy Savoy; formerly Executive Chef Position at China Poblano, by Jose Andres; Social: @chfshirleychung
  • Bruce Kalman: Executive Chef at Union in Pasadena, James Beard nomination for “Rising Star Chef”, formerly cooking in Chicago (Okno, Green Dolphin Street and Coco Pazzo), Santa Fe, NM (Il Piatto) and Phoenix, AZ (Chelsea’s Kitchen); Social: @chefbkalman, @unionpasadena.
  • Marcel Vigneron: owner and chaf at WOLF; Syfy Network’s Marcel’s Quantum Kitchen; Bravo’s Top Chef and Top Chef All-Stars; Social: @marcelvigneron

The demos are scheduled from 1pm to 5pm throughout the EDV evening. Exact schedule to come in the next week. Hosted by USA Men’s Volleyball athlete Dustin Watten:  Sponsored by Purple Carrot, Mountain Valley Water & Toyota.

 

EDV INFO:

What: Eat Drink Vegan – 10th year

Where: Rose Bowl, Pasadena

When: Saturday, June 22nd, 2pm for GA

Website: https://www.eatdrinkvegan.com/

ABOUT EDV:

EDV started with humble beginnings: originally called the Vegan Beer and Food Festival, it was a small gathering in The Roxy Theatre parking lot on the Sunset Strip back in 2009. Nic Adler, vegan and owner of The Roxy, had a vision for a vegan beer festival where plant-based beer drinkers could enjoy a day of celebration that was worry-free of animal product. The festival features highly curated restaurants & food vendors, 250+ beverages, and a plant-based marketplace that showcases everything from clothing & candles to packaged foods & skin care. And since 2015, EDV has expanded to include some additional events across the Los Angeles area, like LA’s Best Vegan Tacos, & the Vegan Grilled Cheese Block Party.

Drake’s Organic Spirits Introduces Spiked Ice Adult Frozen Treats

Drake’s Organic Spirits, distiller of award-winning all organic ultra-premium vodka, white rum, spiced rum and mixes, announced today that it has introduced Drake’s Organic Spiked Iceä. The adult freeze-and-eat organic treats feature 15% ABV and only 80 calories each. Drake’s Spiked Ice will be available in four flavors: Mango Rum Punch, Vodka Lemonade, Watermelon Martini and Classic Mojito.

Drake’s Organic Spirits is the first and only spirit line in the world to be certified USDA organic, non-GMO Project Verified, gluten free, vegan and kosher. The five certifications ensure a cleaner drinking option that comes only from the highest quality organic ingredients. Drake’s continues to be among the most environmentally conscious brands in the spirits industry and deeply committed to using ingredients and processes that lead to a more sustainable planet.

“Drake’s Organic Spiked Ice are handheld ice pops that feature all of the crisp, clean flavor of our ultra-premium vodka and rum blended with 100% organic ingredients into treats perfect for summer,” said Drake’s Founder and CEO Mark Anderson. “We’re improving the category of frozen adult treats by offering a product that freezes with twice the ABV as other brands and tastes delicious without the addition of artificial colors and flavors.” Drake’s Organic Spiked Ice will be introduced at the Wine & Spirits Wholesalers of America Convention & Exposition taking place in Orlando, Florida from March 31 – April 3, 2019. Drake’s is an Associate Member of the WSWA, a national membership organization advocating on federal, state, regulatory, and legal issues impacting distributors and the beverage alcohol industry.

In addition to Spiked Ice, Drake’s offers a keg cocktail program that provides pre-mixed organic cocktails to some of the largest venues in the United States. Proceeds from the sale of all Drake’s Organic Spirits products help fund Long Lake Animal Rescue, an animal rescue foundation that takes in animals in urgent need of a second chance at life. Minneapolis-based Drake’s Organic Spirits was launched in 2017. Drake’s uses the highest quality USDA organic and non-GMO Project Verified ingredients to create a line of ultra- premium spirits. Drake’s Organic Vodka, Drake’s Organic White Rum and Drakes Organic Spiced Rum offer a no grain, no gluten, no gmo, ultra-premium, 12-times distilled handcrafted spirits at a better price than the leading premium brands.

For more information, please visit, facebook

No Cardio Weight Loss

By Beachbody Super Trainer and creator of LIIFT4 | Joel Freeman

Yup, it’s true, “cardio is hardio.” I, for one, abhor the idea of spending hours on a treadmill or elliptical, which can torch a bunch of calories while you’re doing them, but which really don’t create a sustained, post-workout burn. But what if there was a way to get a days-long calorie burn that helped optimized fat loss—sound good? It’s possible!

If you want to lose fat (and weight), then you need to train with weights! It’s THAT simple, and the reason is that the recovery process from weightlifting is usually longer and more intensive—and thus requires more energy (and calorie burning!)—than from steady state cardio. Plus, muscle is more “metabolically active” than fat, so the more you gain from lifting weights, the more calories you’ll burn all day long.

Oh, you don’t want to look like a bodybuilder and have big, “bulky” muscles? Well that’s fine, because it’s not going to happen for most people, especially women. Studies show that while women can enjoy similar strength increases as men from weightlifting, they typically don’t see similar increases in muscle size. In short, they get all of the strength without the bulk. It’s a win-win. Most men will never reach bodybuilder status, either; it takes years of intense, focused training to get to that point. But guys, you can still build plenty of head-turning muscle with the right program.

So how do you get started? Find a trainer or streaming workout program that motivates you, and start LIGHT! If you are newer to lifting weights, you want to be sure to learn the proper mechanics (AKA form) before you start lifting heavy. The better your form is, the more effective your training will be, the faster you’ll reach your goals, and the fewer injuries you’ll have along the way. Easing into your training will also minimize the soreness that often comes with starting a new program (or switching up an existing one). But don’t let soreness deter you! Stretch, rest, hydrate, eat healthfully, and you’ll recover quickly and optimize your results. You can do it!

Drink Nilo: Vegan Hangover Recovery Remedy

Nilo Brands creates Hangover Recovery® an All-Natural FDA-Compliant Hangover Remedy

Imagine a time when you can go out drinking without worrying about the hangover you’ll have the next day. Thanks to NILO® Hangover Recovery that day is here! NILO® Hangover Recovery is an all-natural, vegan remedy that will help you go from zero to hero after a long night of celebrating. With NILO, which is packed with ingredients proven to aid in the prevention of hangovers, you can seize the day, everyday.

“Being diagnosed with a liver condition that gives me terrible hangovers even after drinking just two beers, inspired me to find a remedy,” said Founder and CEO of NILO®, Said Chedraui. “My goal was to not only improve my daily life, but also help everyone live a better and more productive life.”

The main ingredient in Hangover Recovery is a powerful antioxidant called DHM which is derived from Hovenia Dulcis, a Japanese tree. DHM accelerates liver detoxification and minimizes the negative morning-after effects of alcohol. After over a year of perfecting the Hangover Recovery formula, NILO® found just the right blend of DHM and other super antioxidants such as Glutathione, Milk Thistle, Chicory Root, Vitamin B Complex, and electrolytes.

Hangover Recovery is easy to use and makes it even easier to wake up the next morning:

Step 1: Have a good time.

Step:2 Take one full bottle while drinking.

Step 3: Go to sleep and wake up like a superhero!

NILO® Hangover Recovery is available to purchase through the website or at select online and retail locations including Northgate Markets, Marketon, and Amazon.

For more information about how Hangover Recovery works, visit https://drinkhangoverrecovery.com/ and follow @DrinkHangoverRecovery on Instagram and Facebook.

About NILO®:

Said Chedraui founded NILO® in California in 2014. The premium brand was inspired by the Nile River, as this geographical landmark was the source of life to Ancient Egypt. NILO’s® first product was NILO® Pure Coconut Water with real coconut chunks which quickly gained popularity on the west coast and surpassed big brand names like Vita Coco and Zico in all retailers where NILO® Pure Coconut Water was offered. NILO® has since expanded to provide a variety of 100% natural Tropical Fruit drinks such as Guanabana Juice that derives from a super fruit known for its anti-Cancer properties. Its most recent product HANGOVER RECOVERY™ reduces the negative effects of alcohol. The company has continued to grow rapidly at 100% per year and selling $5MM after the second year. NILO® products are now offered at over 3,000 retailers such as Northgate Markets, Ralphs, Food4Less, etc.

For more information on NILO®, please visit https://www.drinknilo.com/ or follow @DrinkNilo on Instagram and Facebook.

The Northwoods of Wisconsin: An Outdoorsman’s Paradise

By Jake Porter & Vaughn Lowery

There is no better place in the United States to experience as many snow and cold-weather activities in one day as there is in the Northwoods region of Wisconsin. The two larger towns, Cable and Hayward, which are located in the far north of the state, act as home bases for tourists to Wisconsin. Hayward is a small, quaint town in Sawyer County, Wisconsin. It is characterized by its gently rolling hills, while Cable is just 15 minutes away. Aside from being known for it emphasis on outdoor activities, Cable is also renowned for being the starting point of the American Birkebeiner cross-country skiing race. There are also nationally renowned restaurants within a short 30 minute drive. Both locations offer an opportunity to escape from the stress of congested metropolitan cities and relax in the welcoming environment that both towns offer.

Traveling from the west coast, the north of Wisconsin is a dramatic change of pace from the bustling vibes of the many developed metropolitan cities. It is also the top destination for most snow-related adventure spots. The food and travel businesses in the area, the top two largest economies in the northern Wisconsin, are thriving and are welcoming to new small-businesses. With a well-developed and diverse school system in the surrounding communities, both towns are extremely capable of hosting both tourists and accommodating people intending to move to the region.

With their proximity to the great woods of the Chequamegan National Forest and the sparkling waters of Lake Owen and Namakagon, the recreational activities are abundant. Activities range from cross-country skiing, snowmobiling, snowshoeing, ice fishing, and winter fat biking. Cable is an epicenter for skiers, offering wonderfully groomed trails traversing the relatively flat landscape. At the start of the Birkebeiner trail in Cable, there is a newly built rest area and event center which offers a wide range of amenities including a source of heat in the wintertime. Snowmobiling is a crucial activity for the adventure-seeking traveler. It is also a staple for most of the locals in the area. In addition, ice fishing is a classic wintertime sport and can be done on most frozen lakes in the area. Fat Bike riding and snowshoeing can be done by most any able-bodied traveler. Bikes and snowshoes can be picked up at Howl Adventure Center, while snowmobiles can be rented from Hayward Power Sports.

As for the less adventurous travelers, downtown Hayward, which was named one of five Hallmark-worthy small towns in Wisconsin, is easy to explore. The downtown includes small boutiques and coffee/pastry shops which line the beautiful, quiet streets. Meet the artists at local art shops such as Art Beat and Nordic Northwoods, who specialize in fun, artsy gifts and souvenirs. Hayward Mercantile is a delightful place as well, filled with Wisconsin-made goods, while Ronnings, just a few doors down provides everything from moccasins to sweatshirts. Just 10 minutes away, Glassy Ladies Art Studio provides a fun environment to get your creative juices flowing while you learn glass fusing, bead making, metal-smithing, and how to work with stained glass.

After a long day in the snow, there is nothing better than a hot meal at lunch or at the end of the day. Lucky for you, there are countless, award winning, restaurants within close proximity. Tamarack Farms Winery is not only the number one winery in the area, but also provides small sandwiches and artisan pizza. The Old Southern Smokehouse, a creation of the award winning BBQ chef Dave Anderson, is the epitemy of a BBQ experience. Their menu consists of quality meats, fresh produce, and award winning sauces. The Landing, situated on the Chippewa Flowage is an amazing place known for its nationally renowned fish fry and its liquor bar. The owners, Chris and Elsie Lee are extraordinary people and are extremely hospitable. Located in Cable, The Brick House Cafe is a quaint place featured on Food Network’s Diners, Drive-in, and Dives with Guy Fieri. Serving sandwiches and fresh salads, they are known for their locally sourced meats and vegetables. It even occupies one of the oldest buildings in Cable, dating back to the 1800s!

Finally, The Rookery exhibits casual gourmet dining at its finest. The Rookery’s ever-changing menu features fresh fish specials and their famous bison steak. Here you will find some of the best vegetarian, vegan, and gluten-free options you’ll find anywhere in the northern Wisconsin communities. And what’s Wisconsin without cheese? Most of the restaurants and dives nestled in the towns serve a wide range of cheeses and fried cheese curds which are almost like a staple in the state. With all of these amazing options for food in the area, your taste buds are in for a real treat!

Not only is there a multitude of thrilling activities interspersed amongst the trails, forest, and lakes surrounding the area, there are also countless establishments in which to shop and also create art. Both communities are extremely sustainable, and are excitedly welcoming tourists and thrill-seekers alike. The spirit of the towns are quite endearing. The eager traveler definitely has a chance to fully experience what the area has to offer in a 5 day to a week span. Can you imagine visiting a region for the first time and immediately feeling at home and being welcomed by the locals? Can you imagine having access to incredible activities and nationally recognized eateries? Then the sister towns of Cable and Hayward should be at the top of your list of future travels. They are communities that are welcoming and make you feel at home, no matter your background, ethnicity, or culture.

Hayward Wisconsin, Wisconsin,  360 magazine

Restaurants and Eateries:

http://tamarackfarmswinery.com/

https://www.oldsouthernbbq.com/

http://www.thelcolanding.com/

https://thebrickhousecafe.net/

https://www.rookerypub.com/

Shopping and Art:

http://www.artbeatofhayward.com/

https://nordicnorthwoods.com/

http://haywardmercantileco.com/

https://ronningsofhaywardinc.business.site/

https://www.travelwisconsin.com/arts-and-culture/glassy-ladies-art-emporium-281937

Adventure Sports Rentals:

http://www.howlinbayfield.com/bike.html

https://www.haywardpowersports.com/