Traditional recipes

Watermelon Water Revelry

Watermelon Water Revelry

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Watermelon juice. Whether you’ve gone melon-crazy and find yourself with a trunk full of the striped fruit, or you’ve made the Watermelon Leather and now have two jugs of leftover watermelon “water,” I have a few ideas for you.

The best part? Watermelon is refreshing and forgiving, so have some fun with these ideas and get inspired to add in your own favorite flavors and garnishes.

Watermelon Lime Agua Fresca


2 parts sparkling water

1 lime


Pour your watermelon water into a glass then squeeze half of a lime into it. Top off the beverage with double the amount of sparkling water, and garnish with a lime wedge.

Another flavorful idea: Steep the beverage with mint for 30 minutes before serving. Each sip will start with the aromatic scent of mint and finish with a fizzy zing from the lime.

Cucumber Watermelon Mimosas

As a lover of mimosas, this has got to be one of my favorites. And it doesn’t hurt that it’s super easy to drink and refreshing.


4 c watermelon “water”

1 bottle of sparkling wine or champagne of choice (I used Martini’s Asti)

Half of a medium seedless cucumber, sliced into rounds

Pour 4 cups of watermelon “water” into a large bowl and add half of your cucumber slices (reserve the rest to garnish). Let it steep for 30 minutes. Then remove your cucumber slices, and portion your watermelon-cucumber liquid into glasses, filling each halfway. Top off each glass with the sparkling wine or champagne, garnish by floating cucumber slices on top. Every sip will be infused with cucumber and bubbly goodness.

4 Delicious Barbecue Side Dish Recipes

Barbecue, both as a cooking technique and as an excuse for revelry, has been the great American pastime for as long as there’s been an America. George Washington even slept at one. In his diary, the first president noted attending an Alexandria, Virginia, �rbicue” that lasted three days. The cooks didn’t slap burgers over charcoal briquettes at an event like this. They dug a sizable trench or pit in the ground, filled it with logs, and burned the wood down to glowing coals. Then they slow-roasted whole animals or large haunches over the coals for hours, letting them soak up the woodsmoke.

Here in New Mexico we  have a long history of low and slow cooking, and the state is full of restaurants that bring other barbecue traditions to our plates.

The meats may be the star attraction, but the sides are where you really get the flavor of New Mexico. What’s my favorite? Probably what’s sitting in front me at this very moment. Let’s get a taste.

Corn with Green Chile

Much as I love good versions of coleslaw, potato salad, and beans in barbecue restaurants, I perk up when I come across side dishes that are a bit different and reflective of their locale. Sparky’s, in Hatch, does a version of this, using—of course—the area’s famous green chile. Whether you start from frozen chile or fresh-roasted pods, frozen corn or kernels from summer’s sweetest ears, this is both simple and scrumptious.

  • 8 tablespoons (1 stick) unsalted butter
  • 5 cups fresh or frozen corn kernels
  • 1 cup frozen pearl onions (optional)
  • 1 cup chopped roasted mild New Mexican green chile, fresh or frozen
  • 1/2 cup half-and-half
  • Salt
  1. In a large saucepan over medium heat, melt butter. Add corn and optional onions, stirring to coat with butter.
  2. Cover and “sweat” mixture for 5 minutes. Uncover and continue cooking until accumulated liquid has mostly evaporated.
  3. Stir in green chile and half-and-half. Salt generously. Simmer until half-and-half and any chile liquid is reduced and thickened. Serve hot.

Green Chile Coleslaw
Josh Baum serves this stellar coleslaw at the Ranch House, on Santa Fe’s south side. It’s a lip-smacking-good side dish for any meal, but the slaw can elevate a pork sandwich to porcine perfection.

  • 1 cup chopped roasted hot New Mexican green chile, drained of excess liquid
  • 1 medium bunch cilantro, stemmed and 1/4 chopped (about 1/2 cup chopped)
  • 1/4 cup corn oil or other vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 cup granulated sugar
  • 1 cup mayonnaise (do not use any variety of light or reduced-fat mayo or Miracle Whip)
  • About 12 cups shredded cabbage or coleslaw mix
  • Salt and ground black pepper
  1. In a large bowl combine chile, cilantro, oil, vinegar, sugar, and mayonnaise. Whisk together until smooth. Mix in cabbage, stirring to combine well.
  2. Taste and season with salt and pepper as desired. Let sit 15 minutes at room temperature before serving, or cover and refrigerate for up to a day.

Sour Cream and Bacon Potato Salad
Whole Hog Café may be known best for its pork, but it also offers a knockout potato salad. Many years ago, shortly after the original Whole Hog opened in Santa Fe, New Mexico Magazine Senior Editor Gwyneth Doland and I met for lunch there, and our first bites of that salad stopped our conversation dead in midsentence. The restaurant considers the recipe top secret, but it’s in this general style. The salad is hearty and rich—whole hog, you might say.

  • 3 pounds large red waxy potatoes
  • 1 1/2 cups sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup ranch dressing
  • 2 teaspoons white vinegar
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon granulated garlic
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon ground black pepper, or more to taste
  • 6 slices cooked thick-cut bacon, crumbled
  • 1/2 cup finely sliced scallions (white and green portions)
  1. Preheat oven to 350°.
  2. Bake potatoes until quite tender, about 1 hour for 8-ounce potatoes. Let cool slightly, then cut into rough bite-size skin-on cubes and place them in a large bowl.
  3. In a medium bowl, mix the sour cream, mayonnaise, ranch dressing, vinegar, sugar, garlic, salt, and pepper.
  4. Spoon dressing over potatoes and mix together well. Stir in bacon and scallions and mix again. Taste and add more salt and pepper, if you wish.
  5. Cover and refrigerate at least 2 hours but preferably overnight.

Watermelon-Feta Salad
Are you going to find this on many commercial BBQ-joint menus? Probably not, but in the late summer, when watermelons are at their peak, it’s among the most refreshing combos you can imagine. It offsets the hearty, smoky heft of barbecued meats while adding vibrant color to the table and plates. I particularly like the mild tang and creaminess of Dreamcatcher goat feta, sold at the Santa Fe Farmers’ Market, but use any version that you enjoy. If you wish, add a few handfuls of arugula or watercress to the platter before serving.

10 Party-Planning Hacks That'll Make Yours the Best Bash Ever

It is possible to thrill your guests without driving yourself batty.

It is possible to thrill your guests without driving yourself batty. Whether you've got friends coming over for cocktails or have somehow agreed to organize the entire block, these ideas guarantee a lack of party planner's panic.

"If you're having more than 10 people, make the food easy&mdashgo potluck all the way," says Rachel Hollis of The Chic Site blog. "When you send around your e-vite, include a list of sign-ups. People tend to be great about chipping in when they know exactly what you need them to do."

"Here's a great tip for keeping flies at bay: Cut a lemon in half and add cloves to it," suggests Victoria Hudgins of the blog A Subtle Revelry. "Set the lemon halves out in bowls 30 minutes before food will be going on the table. Plus, the lemony smell is so lovely."

Keep your ice bucket chilled for hours by adding a big splash of cold water and a dose of table salt to the mix. The salt lowers the temp of the mixture, so the ice doesn't melt as quickly. Chemistry 101 was useful for life.

Even the best party can be foiled by blazing-hot weather. To help your guests stay cool, take squares of paper towels, fold them in half, roll them up, get them just a bit damp (not soaking wet), then freeze them. When it's time to party, put out a cooler full of these refreshing towels.

The best kind of party is one with minimal cleanup. These cute sets of disposable tableware and unbreakable melamine serving pieces will net you compliments without keeping you up all night scrubbing dishes.

Clockwise from top left: Cheeky Home stripe plate, $3.99 for 30, and scalloped plate, $3.99 for 30 for stores. Party Partners Design 24-piece disposable cutlery set, $10 Q Squared melamine platter, $42 Salad server set, $24.95 IdealHome Range napkins, $6.20 for 20 Serving bowl, $20 24-piece plastic cutlery set, $2.49 Plate, $4.95 for 8 Banquet paper plate, $3.39 for 8 Ant tablecloth weights, $13 for 4 (20% off with code REDBOOK20). Salad server set, $5.99 Napkins, $2.17 for 16 Cups, $1.99 for 8 Beverage tub, $12.99 Two's Company paper placemat, $21.56 for 48-piece pad Plastic tumblers, $9.99 for 40 Zak! serving bowl, 4-piece set, $31.12

Set the scene: Hang a line and use clothespins to attach a sheet, then tack up a garland. And you need props: a large picture frame, funky hats, glasses, dress-up clothes. Bonus points for the neighborhood dad who's man enough to wear the princess dress.

Take the photos: Have a selfie stick (about $20 on Amazon) on hand create a hashtag for Instagram so you all can see the pics. Or, designate an iPhone or iPad for photos and download the Pocketbooth app (.99). It'll take a series of shots (like a real photo booth) that you can print or post. Or go retro with an instant film camera (Fuji makes one for $70). Then get snapping!

Our in-house bartender, Mommy Mixologist Kim Haasarud, shares the easy big-batch recipes that work with or without the booze.


8 cups cubed watermelon (1 large-ish melon)

6 limes, cut into ¼-in. wheels

2 59-oz bottles raspberry lemonade (like Simply Raspberry Lemonade)

1 liter white/silver rum, such as Cruzan or Bacardi (optional)

Combine 7 cups watermelon, half of the lime wheels, the raspberry lemonade, and the rum (if using) in a beverage dispenser with a tap. Stir well. Refrigerate for at least 30 minutes for flavors to meld. Add the remaining cup of watermelon and limes, and serve.

Makes 12 to 14 servings.


1 60-oz bottle or carton grapefruit juice

1 2-liter bottle or 6 cans Fresca (or another grapefruit soda)

1 liter vodka, gin, or reposado tequila (optional)

2 ruby red grapefruits, cut into quarters and sliced

4 limes, cut crosswise into ¼-in. wheels

Combine grapefruit juice, Fresca, and your booze of choice (if using) in a punch bowl or beverage dispenser. Add the grapefruits and limes for garnish serve immediately.

Bee Balm and Melon Infused Water Recipe

Make sure your herbs are clean by rinsing them under running water. Other than that, there’s very little prep needed for this recipe!

3 quarts filtered water
1 cup watermelon, cut in small pieces
10 bee balm leaves (fresh)
10 mint leaves (fresh)
Sprigs of mint and bee balm flowers for garnish.

How to Make
1.Pour 3 quarts of filtered water into a pitcher.
2. Roughly chop the bee balm and mint leaves and add them to the pitcher.
3. Add the watermelon to the pitcher and stir well.
4. Cover the pitcher and transfer to the fridge for at least 30 minutes before straining and serving.
5. Sweeten with a touch of honey or stevia if desired.
6. Add a few sprigs of peppermint to the serving glasses for garnish, and add a few bee balm flowers to the pitcher for decoration. You can leave the flowers on the stem with the leaves or take them off and add the flowers by themselves.


Almond, Rice, Soy, Flavored…there’s a milk here for every kid! Drink these ice cold for a yummy way to keep growing bones summer strong.

Healthy Homemade Chocolate Milk from Back to the Book Nutrition – everyone’s favorite, done healthier!

Homemade Cinnamon and Honey Soy Milk from KiranTaran – like a chilled, creamy horchata – I could start every summer morning this way.

Homemade Rice Milk with Fruit Cubes from SheKnow – a great alternative for kids who are lactose intolerant – and the fruit adds yummy flavor.

Homemade Strawberry Almond Milk from 101 Cookbooks – Heidi Swanson’s site is one of my absolute favorites for finding healthy seasonal recipes, and this one comes just in time for strawberry season.

#NewRestaurantAlert: A Revelry Of Central Asian Flavours At Orza


Orza has an easy and casual café-like style of décor, with the walls done up in a dull blue, interspersed with panels of wood brown. The menu of the restaurant indicates that Orza is a place that has something unique for both kinds of people - those looking for comfort food and a happy belly as well as those looking for a little excitement for their palates. The meal starts with a complimentary bread which looks like a miniature vegetable pizza served with three kinds of dips.Also Read: 5 Amazing Restaurants in Ansal Plaza You Must Try

Watermelon and feta salad at Orza

The soups and salads menu is limited with three options in each category. The watermelon and feta cheese salad has fresh salad greens with ginger balsamic vinaigrette dressing, mint and roasted pine nuts and is just refreshingly perfect for the summers. Moving on to the starters, there is whole range of interesting options for both vegetarians and non-vegetarians.

Zeytoon parvardeh at Orza

If you like Persian food, the zeytoon parvardeh with pomegranate seeds, chopped walnuts and green olives flavoured with mint leaves and served with crisp lavash, is a great pick. Among the non-vegetarian starters, the jejuh kebabs which consist of marinated chicken thighs grilled in the oven and served with a curd dip and a side of salad is the best option. Other lip-smacking options include the mutton chapli kebabs, the tabak maas, pomegranate chicken, murgh zaffran kebabs, etc.

Jejuh chicken Kebabs at Orza

Moving on to the mains, there is no dearth of exciting curries, breads and pulao to choose from and both vegetarians and non-vegetarians are bound to be spoilt for choice. Vegetarians may wager a chance at the apple curry which is made from grilled apple pieces, cooked in Kashmiri spices and served with tamiri roti, or go for the Khoresht Gharch, which consists of three types of mushrooms in a mild and creamy yogurt gravy, served with pulao.

Kandhari Mutton at Orza

For non-vegetarians, the absolute best choice is the Kandhari mutton, which is sure to keep you coming back to Orza. The dish comprises a juicy baby mutton shank in a rich tomato gravy, flavoured with garam masala and served with tamiri roti. The mutton is tender and flavourful and the rotis are light and soft, indicating the presence of curd in the dough.

Orza also has show-stopping desserts, which include the middle-eastern sweet delight Bakhlava and the Persian-date dessert Ranginak. Both the desserts are toothsome in their own right, but if there were a competition, the Bakhlava would definitely win.

The Bakhlava is bigger in size, than what you would usually get and has an unusual filling made from candied strawberries and other nuts. The Ranginak was a crumbly sweet delight served with vanilla ice-cream and is great for someone wanting to try out something new.

Layered dates dessert Ranginak at Orza

The Drinks Menu

The restaurant's alcohol menu is limited but all the classic cocktails including cosmopolitan, daiquiris, mojitos are available. The restaurant also serves some IMFL drinks and also has a small but dependable mocktail menu.

Cocktail and mocktail at Orza

The food at Orza is above average and is definitely worth a try, especially for non-vegetarians. The dishes are reasonably priced and won't leave a huge dent on your pocket. However, the portions aren't exactly huge, given the single-serving concept of each dish, which means that one dish will be filling for just one person. Overall, Orza is a great addition to Delhi's food scene.

About Sakshita Khosla Sakshita loves the finer things in life including food, books and coffee, and is motivated by self-indulgence and her love for words. When not writing, she can be found huddled in the corner of a cosy cafe with a good book, caffeine and her own thoughts for company.

Why do you want to eat more gelatin?

I know, I know, it sounds kind of unappealing. But it has fantastic health benefits. These days most people rarely consume gelatin, if at all, since the so many sources of natural gelatin (such as beef bones and skin) are very rarely eaten. But here’s why they should be:

  • Gelatin is a source of 18 different amino acids which makes it a great supplement for overall gut health
  • Gelatin is derived from collagen. Did you know that there are 28 different types of collagen in the human body? The largest is found in skin, so supplemental collagen is beneficial to overall skin health.
  • Gelatin has been linked to decreased joint pain and inflammation so it may help with joint health and mobility

The best – and cheapest! – form of gelatin is from homemade bone broths. But since it’s summer, I’m making and consuming far less bone broth than usual. And that’s where my favorite grass fed gelatin comes in. When I don’t want to be slurping on bone broths, making and consuming foods with this grass fed gelatin gives me an easy way to supplement my normal diet. So, you see, it’s the health benefits of gelatin that make these homemade gummies, well, healthy!

Make Your Own Watermelon Syrup

Believe it or not, the least known of nature's nutritious sweeteners may well be the best (tastiest, easiest to make, most economical) of them all! Read on, as Charles Franklin Jenkins of New Riegel, Ohio explains how to make your own watermelon syrup.

Most of MOTHER's readers know that honey,molasses, and maple syrup are three mighty good alternatives to the likes of cyclamates, saccharine, and white sugar. But I'll bet only a relative handful of you have discovered that there's yet another "organic" substitute for super-processed sweeteners . . . and that you can easily make your own, right now at home, from (are you ready for this?) common garden-variety watermelons!

Yep. As novel as the idea may seem, folks have been dabbling with the production of an ambrosial sweetener from America's favorite summertime fruit for over a hundred years. The United States Commissioner of Agriculture's Report for 1876 states that one group of California farmers and promoters actually formed a corporation (the California Sugar Manufacturing Company) for that purpose. And the company &mdash after conducting extensive preliminary experiments which showed that the plan was indeed feasible &mdash set up a factory complete with imported German machinery at Isleton, in the Sacramento/San Joaquin River delta region.

Over the next twenty or thirty years, a goodly number of other entrepreneurs and researchers from sections of the country as widely scattered as Oklahoma, Virginia, and Nebraska also tried to make a go of similar schemes. Unfortunately, all such efforts were doomed to eventual failure, thanks to the sheer economic clout of the conventional cane-sugar industry.

But that's not to say that you can't make your own natural sweetener from watermelons . . . because you can! Compared to gathering honey or boiling down maple syrup (both of which involve a considerable investment in time and money), the process is a breeze! Here's all there is to it:

First, of course, you need several juicy, fully ripe watermelons fresh from your garden (or from the local supermarket, if you're not a purist and don't mind spending the extra money).

Thoroughly scrub the outside of the fruit with a vegetable brush (this is particularly important if you're using store-bought produce . . . in which case you might want to peel the skin away entirely to avoid possible spray residues). Next slice the green globes into halves, then quarters, and finally inch-wide strips or cubes.

Some folks prefer to cut and use the entire melon &mdash rind and all&mdashor you can simply spoon out and save just the pulp . . . in which case your syrup will be a somewhat lighter honey-toned color. In any event, always be sure to hold the juicy pieces of melon over a bowl or dish as you work, to catch and retain every drop of liquid nectar.

Next pick all the seeds from the pink flesh (a job which can be called either horrendously messy or wonderfully messy, depending on your own particular psychological makeup). Set the little nuggets aside to dry &mdash for use in next year's garden &mdash and put the cleaned seedless chunks of pulp into as many bowls as you need to hold all the melon you've cut up.

Now you can proceed to extract the bulk of the juice from the chunks of fruit. And it doesn't matter how you do it: You can put the melon through a crank-type food grinder or mill, an electric blender (slow going, but the results are satisfactory), or &mdash if you're lucky enough to own one&mdasha vegetable juicer.

(Then again, if you happen to be attracted to a certain amount of old-time revelry, you might just pour the whole mess into a vat, take off your shoes and socks, and stomp the pulp into submission. This latter alternative, however, is not the most sanitary . . . and the end product should not be offered to friends or neighbors without due warning.)

Once the melon has been thoroughly ground, mashed, milled, or blenderized, pour the gooey mass directly into a colander, and press the liquid through the strainer and into containers . . . pots, pans, wide-mouth bottles, anything you have on hand. Chances are you'll need every vessel you can find. (A considerable volume of juice is required to make a supply of watermelon nectar. On the other hand, think of the poor fellow who manufactures maple syrup. The sap from his trees frequently contains only about three percent or less sugar, whereas melon juice tests out at nearly ten percent. So, while a producer of maple sugar usually needs a full forty &mdash and sometimes as many as eighty &mdash quarts of "starter" to make a quart of his or her finished product, you need only seven! You've got a head start before you even begin.)

The next &mdash and final &mdash step is to boil your melon juice down to a thick, sweet syrup. Pour the strained liquid into a large porcelain-enamel container (a cold-pack canner serves nicely) and place it over a burner set at about 220 degrees Fahrenheit. If you have a wood stove or a range without thermostatic controls, just use a candy thermometer to help you gauge and maintain the proper temperature.

As the juice boils, a froth will form on its surface. Skim this bubbly substance off frequently with a spoon or spatula (your syrup will look "muddy" if you don't) and stir the steaming concoction occasionally to keep it from sticking to the sides of the pan. When the brew appears to be reduced to about one-seventh of its original volume, taste it. Mmmmmm . . . good!

Remember that the longer you continue the evaporation process, the sweeter and darker the end result will be. (In fact, if you want to take the procedure one step further, you can cook the sap all the way down to a cake that tastes even better than maple candy!)

At any rate, let your sweet tooth be your guide and continue boiling the thickened liquid until your taste buds tell you it's decidedly &mdash and deliciously &mdash done. Then let the nectar cool for twenty-four hours, and transfer your "homemade honey" into bottles . . . taking care to leave any and all of the sediment which may have settled to the bottom of the cooker right there (in the bottom of the cooker).

Congratulations! You've made your first batch of Mother Nature's Homegrown Watermelon Wonder . . . an ambrosial delight that some epicures swear is unsurpassed by any other substance known to mortal man! One bite of hot brown buckwheat pancakes drenched in this delicious honey-colored goodness from your own garden's fruit, and you'll know for sure: Making watermelon syrup is one mighty sweet idea!

Hemingway Daiquiri


  • 1 1/2 oz. Papa Pilar Blonde Rum
  • 1/2 oz. Grapefruit Juice
  • 3/4 oz. Lime Juice
  • 1 tsp. Maraschino Liqueur
  • 1 tsp. Sugar


History of the Daiquiri
The Daiquiri is named after a small Cuban town of the same name on the southern coast near Santiago. It was invented at the turn of the 20th century reportedly by an American mining engineer named Jennings Cox. It’s hard, as with any research into cocktail history to make any definitive claims. After all, the British Royal Navy was mixing Grog (rum, water, lime and sugar) together since Admiral Vernon ordered it in August of 1740. In 1909 Admiral Lucius W. Johnson, who was visiting Cuba enjoyed the drink so much he brought the recipe back to the Army Navy Club in Washington, D.C. Thereafter, the cocktail began wider enjoyment and consumption. The Daiquiri is still served at the club today.

Enter Ernest Hemingway
There are many variations of the Classic Daiquiri. Many began in Havana at the La Floridita Bar. Under the guidance of head bartender Constante, many of the most famous variants emerged. Unfortunately, today many people either do not know, or do not care what the accurate (or as closely as can be researched and deduced) ingredients in these recipes really are. At the center of this daiquiri dilemma is the Hemingway Daiquiri.

A basic Classic Daiquiri is 2 oz white rum, .75 oz fresh lime juice, 1 tsp sugar. Constante, working his own genius, offered the Daiquiri #3 in his 1935 recipe book by adding 1 tsp maraschino and 1 tsp grapefruit: his house daiquiri at the La Floridita. Many people have over time referred to this #3 as the Hemingway Daiquiri or the La Floridita Daiquiri. Constante however never did so. Simply calling it the #3. In 1939, Constante did offer a Floridita Daiquiri. This he called the #4 which left the grapefruit out. He also offered the E. Henmiway [sic] Special. This was the #3 served blended. Ernest loved his Daiquiri frozen. None of these confusing and subtle twists should be confused with the Papa Doble. Often people mention the Papa Doble and the Hemingway Daiquiri interchangeably. Hemingway was diabetic and avoided sugar. In this recipe he asked Constante, working from the Classic Daiquiri with only three ingredients, to double the rum (‘Doble’) and forgo the sugar. Thus 4 oz white rum and .75 oz fresh lime juice. Bold, just like Papa.

In the end, what is most important is to enjoy the rum and this special cocktail. We suspect Ernest would be less caught up with exact balances and more concerned with being surrounded by friends and revelry in a grand bar in Key West or Havana.

Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

13 Etsy Engagement Ring Boutiques We Love

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!

Watch the video: How Much Water Is In a Watermelon? (May 2022).