Oak City Soul Sessions

Join us for a very special Holiday edition of  Oak City Soul Sessions!! DJ Rhymic (Rye Mick) will be playing a variety of new and old, digital and analog forms of Soul music.  From Indie disco to funk to nuskool jazz and broken beat, break beat, doo wop and indie folk.

For this session we’re bringing the vibes to one of Raleigh, NC’s oldest restaurants, The Mecca from 7-10pm on December 21st.  We’re really looking forward to seeing you, sharing spirits and continuing to let our soul grow in this city.

Be sure to check out the four Oak City Soul Sessions mixtapes …..

Roots & Culture- A danceable feast

Join us on November 17th for this unique food and music event at Rebus Works in Raleigh, NC.  Roots & Culture is the name and theme of the evening.  A multi-course meal placing focus on root vegetables and fermented/cultured foods crafted up by Chef Kim Hunter (UMMA) and  Chef Ryan McGuire (DJ Rhymic/Common Roots Project). Soundscape selections will highlight roots and culture style reggae as well as NC-bred beats. Rather than table service, food stations will be set up around the room, allowing space to move & groove through this danceable feast. A “Roots & Culture” cocktail is included in ticket price and a cash bar will be available throughout the evening.

Ticket price for the event is $42 which includes door cover, a “Roots & Culture” themed cocktail and a 4+ course meal.

We’ve also recently added a $5 door cover option for folks who would like to join the vibe but will not be dining with us.


The Cure For Your Meatloaf Craving On #MeatlessMonday

Lentil loaf

Yield– 1 loaf pan- 9, ¾” portions

Lentils, dry- 2 Cups

Olive Oil- 1 Tbsp

Onion, minced- ¼ Cup

Poblano Pepper, minced- ¼ Cup

Celery, minced- ¼ Cup

Carrots, minced- ¼ Cup

Mushroom, small dice- 1 Cups

Garlic, minced- 2 tsp

Glaze (sub recipe below)- 4.5 oz (1.5oz + 3oz)

Cornmeal, fine- ½ C

Oats, rolled- ½ C

Salt, kosher- 1 tsp

  1. Sort lentils, looking for any small stones or other debris removing if found. Rinse, strain and cook lentils in a sauce pot with about 3 times their volume of water and a pinch of salt. Bring water to a boil and reduce to medium heat for about 20-30 minutes. Lentils should be tender enough to easily mash between your fingers. Drain lentils from water and place in a large bowl, mash them with the back of a spoon or food processor if available and place pan back on stovetop.
  2. Add oil to sauce pan and allow to heat up gently. Once oil begins to shimmer, add onion, peppers, celery, carrot and mushroom and cook over medium heat stirring to prevent sticking. Cook for about 3 minutes to allow vegetable to sweat and soften, add minced garlic and stir for another minute then add all the cooked vegetables to the bowl of lentils.
  3. Add oats, cornmeal, salt and 1.5oz of the glaze (saving the other 3oz for the next step). Mix together until the ingredients are thoroughly incorporated.
  4. Add lentil mixture to a lightly greased loaf pan, smoothing the top with a spatula. Add the remaining 2/3 of the glaze to the top of the loaf, cover with aluminum foil and bake in a pre-heated 350ﹾ oven for about 25 minutes.
  5. Remove loaf from oven and carefully remove foil from the pan, place back in the oven for another 5-10 minutes to allow glaze to caramelize lightly. Cut ¾” slices out of the loaf and serve.


Soy Sauce- 1oz

Cumin, ground- 1 tsp

Coriander, ground- 1 tsp

Brown Sugar- 2T

Tobacco- 4 dashes

Black pepper, ground- ½ tsp

Apple cider vinegar- 1T

Cayenne, ground- 1/8 tsp

Smoked paprika- 2 tsp (regular paprika is just fine)

Ketchup- 1 Cup

  1. Prepare your glaze by adding all the ingredients to a mixing bowl and whisking to incorporate well.

Seance Sessions

Raleigh City Farm hosts a Summer solstice celebration Friday, June 22, 7pm-10pm.
$15 pre-sale, $20 day of includes yoga, punch and post celebration.
$5 suggested donation for post-yoga celebration.

Chef Ryan McGuire (aka DJ Rhymic), of Common Roots Project, will be providing music for the event.  Yoga Instructor Katie Breen will be leading a yoga class, and The Haymaker will be providing a celebratory punch post-yoga.

Raleigh, NC, June 4, 2018 – The Summer solstice is celebrated many places around the world marking the middle of summer and the longest day of the year.   During this event, you will explore the spiritual potential of music and movement through the exploration of global sounds by connecting to the vibration of the beat.

“Séance Sessions,” is the name and theme chosen for this event, with hopes that it may continue as a series of events to reflect upon and celebrate life past and present. This time will be dedicated to focus on the friends, family members or ancestors who have touched the lives of the attendees in a significant way. Crowd participation is encouraged through the creation of a community altar.  A token of appreciation such as a small picture, flowers, candle, or incense is acceptable gifts to be brought by participants in remembrance of these special people in their lives.

Chef Ryan McGuire (DJ Rhymic) created Common Roots Project (commonrootsproject.com) to educate as well as learn about diverse cultures, traditions, and heritage by using food and music as the chosen medium.  The DJ pseudonym “Rhymic”, is a portmanteau of his first and last name with a twist on the spelling (Ryan-McGuire). McGuire has been collecting records for over 20 years that are as diverse as the spices used in his kitchen.  McGuire is credited for being a pioneer in the Buffalo, NY underground music scene in the late 90’s and early 2000’s. He also introduced new and unique acts such as an 11-piece house music band, King Sunshine from Toronto to Buffalo.  McGuire has DJ’d clubs in NYC, San Francisco, and Toronto CA. Recently, McGuire has been focusing on finding alternatives to the traditional “Club” scene, such as creating mixtapes for fellow Chef’s restaurants such as Saltbox Seafood Joint. Raleigh, NC is where he’s resided since 2009.  For samples of recorded DJ mixes, check out this link  

Katie Breen has been teaching yoga at Raleigh City Farm since 2016 on Monday evenings and Saturday mornings.  Breen obtained her 200hr yoga teacher training certification from Blue Lotus Yoga Studio in Raleigh and is pursuing further study at Heart of Yoga School with Allison Dennis and her Advanced Veda Vinyasa Yoga Teacher Training.  She will be leading the Summer solstice celebration from 7pm-8: 15 pm which includes an extended savasana (savasana is usually the ending pose that wraps up a yoga practice where the body lays still, allowing time to become aware of the effects of the practice).

Raleigh City Farm (RCF) is a nonprofit urban farm founded in 2011 on a formerly vacant one-acre lot in downtown Raleigh. RCF creates business opportunities for new farmers in the region, helping them sell their products to local chefs and restaurants and directly to the community.
The mission of RCF is, “To grow the next generation of farmers by connecting our community to sustainable agriculture.”

For more information and to purchase tickets- click here

Lobster with Hot Chocolate & the mistakes we make

Shortly after graduating from Culinary school I found myself working at Bobby Flay’s restaurant Mesa Grill in NYC.  It was an exciting time for me. I was very eager, and I had proved myself to my Chef and worked my way around the line to become Sous Chef.  As a Sous Chef, we had the freedom to come up with creations to serve as daily specials.  This process was something that I loved because we got to flex some creativity and build upon our style.  After some time, I became a tad big headed.  I grew comfortable and sure of myself and started to exercise this freedom recklessly.  Then, this one day I came up with this bright idea to run a delightful pairing of lobster and hot chocolate as a special.

Alright, before you go cringing, let me explain my thought process.  I don’t remember all the details of the plating or how I put it together (I think they were tacos), but in retrospect it was ridiculous.  Lobster is sweet, buttery, and rich. I thought about trying to balance this with the spices that you might often find in Mexican chocolate and mole poblano.  Canella or cinnamon, bitterness from chocolate, spices, chilis, corn tortillas, sometimes hints of banana or plantain, seeds or nuts all frothy and warm.  Well, anyway, the GM of the restaurant was there when I brought the dish out to the servers to explain before service.  A few minutes later I get a call in the kitchen. It was Bobby. He said something to the effect of “What the heck is this special your running (he was probably a little more profound than that)?!” So, needless to say, we pulled the special that night.  It was a bit of a blow to my pride and or ego. Some of the line cooks thought it to be funny also which didn’t help matters, and I felt small.  The next day or two, we got the notice that the specials program would be put on hiatus for a bit. I felt bad, thinking it was my fault that the other Sous Chefs couldn’t have fun because of my mistake.  I apologized to them and tried to talk to Bobby and my Chef about it, and they told me that my blunder wasn’t the entire reason for pulling the specials. They were in the middle of expanding with Mesa Grill Las Vegas, and he didn’t have the time to keep as close an eye on our experiments, yadayadayada.  I mean think about it, he worked so hard at his brand and to have some young punk fresh out of culinary school tossing half-thought out, wacky experiments out there could start to chip away at that image. What if a critic was to have been there that night?! I felt bad about that for a little bit, but It turned out to be a valuable lesson for me.

A couple of things I learned is that showing restraint at times is important.  The art of simplicity is difficult to comprehend at times as a young culinarian and usually seems to come with experience. Know your audience. I don’t think there would have been many guests at Mesa Grill that would have appreciated that dish looking back on it.  It’s a way too abstract and awkward of a pairing for most people. Knowing your limitations is another key realization.  I was too young and not skilled enough to make a pairing like that work at that time in my career. Keep it simple and think about the wording of the dish, it doesn’t sound appealing at all.  In your head thinking about the two items, they just wouldn’t typically belong, and it’s hard to make that connection mentally.

The other learning point here for me is that after all these years I still have a strange burning desire to prove it right. I still have the drive to pair these flavors in the right way.  I don’t want to give up. The challenge lives on!

Chef’s I’d love to hear about a dish you just don’t want to give up on.  What are some wacky pairings that you insist go together.  What are the lessons learned from the mistakes you’ve made?

MOFU Shoppe! The SNEAK PEEK Mixtape

It was a pleasure being able to be a part of the MOFU Shoppe sneak peek event last night.  The good folks behind Phonomenal Dumpling food truck are opening a brick and mortar restaurant in downtown Raleigh.  It was a clever way to create some excitement around their arrival to the space and it was an honor to be able to provide some tunes for the night.

I was able to make a recording of the set I played and I was happy with the results.  The mix runs the gamut from glitch-hop to hip-hop, dancehall, global bass heavy beats, house and Cumbia.  This two hour sound gumbo features artists such as Young MA, Big Boi, Kendrick Lamar, Kaytranada, French Montana as well as local legends such as Sylvan Esso and Rapsody.  I even brought in some old school with Paul Simon, The Slits, Grand Master Flash and The Talking Heads.  Give it a listen…

Meet Boricua Soul

Boricua Soul Food Truck“Southern Soul, Caribbean Flair, Euro-African Roots”


Where are you originally from and how long have you lived in the Triangle area? 

I was raised in Connecticut by my grandparents. My grandfather was from Hillsborough, so when they retired in 1995 they moved to Durham. I have been coming to Durham since then but moved to the area 7 years ago.

Serena is from Bronx, New York and has been in the area for 11 years. She moved down her with her mother after she retired from the NYPD.

Do you feel as though this region has become more diverse in the last 10 years?

The region has become more diverse in the last 10 years and that has added to the fabric of the area. You see the diversity in the food options highlighting tastes from all over. Our city of Durham has seen incredible positive change. The hope is that with the positive change, the climate is still inclusive to the people who called the city home before it became a “Cool” place to be.

With an influx of such a variety of cultures and ethnicities to this area do you think this may pose a threat to Southern traditions?

We do not think the influx of cultures threatens Southern Culture. We think that the influx of cultures and ethnicities will enhance southern culture. The more people come together the more they realize what they have in common. In this journey of combining southern foodways with Puerto Rican foodways we have discovered how much they actually have in common, that same discovery can happen between other people as well.

Is it important to try to protect Southern traditions or do we just roll with the changes without trying to preserve?

Of course people should hold on to traditions that are important to them and their families. Inside a family you have traditions and when someone new is added to the family they may bring things new to the table to mix into the dynamic. Our family is a mix of many traditions that make us unique. I carry southern traditions from my grandparents and North east traditions from my upbringing in Connecticut. Serena carries traditions from a New York Italian Grandmother and a Puerto Rican born Grandmother.

Do you think of food as a form of communications?

We think food is the utmost form of communication and has been since the beginning of time. On a personal level when you are taking care of someone it usually involves cooking for them, that communicates your feelings for them. When we hand a plate of food from our window we are communicating something about ourselves to that person. Our menu conveys personal experiences and memories from both of our past.

Is there a dish that you’ve made or make that sort of sums up your style or your background? I guess a signature dish perhaps that really gives people a glimpse of your personality. 

A dish that really sums up our style and background is Mofongo. We recently had our DNA analyzed and it gave us a breakdown of our origins. Between Serena and I we found West Africa, Europe, Native American and more. Mofongo is a Puerto Rican dish but in it you find all of those same origins mashed up to make one fantastic dish. We have not served it on the truck yet because it is a labor intensive dish that we did not want to serve it until we knew we could execute it the way it deserves to be done.

If you were to choose one dish that could be your definition of “soul food” what would that dish be? Why is this dish so special to you?

That’s a tough one but I will say mac and cheese. Macaroni and cheese itself, made a certain way or out of a Kraft box is not considered Soul Food but mac and cheese the way my grandmother and all of her sisters made it was a staple at every family gathering. Made with eggs to give it a more casserole feel with plenty of cheese and milk or cream

Sometimes people will simplify or strip down a recipe or a menu in order to appeal to a particular clientele.  I think this can be a very tricky balance.  Has there ever been a time that you’ve felt this pressure in order to be more marketable?

We are constantly wrestling with the balance between celebrating the history and culture of two different  cuisines with similar strands. There is a further struggle to present “celebration” dishes in both that evoke feelings of home and comfort, those comfort foods are usually the most unhealthy. With limited space on the menu there is a certain level of pressure to give everyone what they want while representing the culture. A concession we have made so far is making our collards without Pork. Some find the move to be blasphemous but after tasting them, we have swayed many to believe vegan collards can taste great. As we improve efficiency we hope to add more items highlighting the healthier side of both cuisines.

Is there a particular food, ingredient or dish that you really love that you’ve either tried to put on your menu or are too hesitant to put on your menu because you don’t think that your customers are ready for it?

Alcapurrias (meat filled fritter made with root vegetables) is an item we were hesitant to put on the menu because we knew they would be unfamiliar to most. We only made them a few times out in February and didn’t sell too many of them but there was a die hard group happy to be able to find them in the area. We do think people will love them but it will take a better job of presenting and educating about them. Next time we will have to come with some visuals to peak peoples interest. To a person who is unfamiliar the word Alcapurrias may seem off-putting.

Sometimes there’s a learning curve that has to occur in order to slowly gain acceptance with customers are there ways that you’ve tried to subtly educate?

There is without a doubt a learning curve involved with our concept. We sit somewhere between Soul Food and Puerto Rican Cuisine and die hard eaters at either end sometimes aren’t sure what to think. The tag line written on the side of the truck,  (Southern Soul, Caribbean Flair, African Roots) gives a hint to diners of what to expect but we love sharing the reasons behind our concept. I know one of Serena’s favorite parts about working on the truck is having someone come to the window who looks uneasy while reviewing the menu. She takes the time to explain the concept and asks questions about what they like or are in the mood for. When they come back to the window for more or they track us down our next time out, it’s a great feeling knowing we were a part of a new food experience for someone.

Check out the collaboration mixtape with DJ Rhymic here…Sound System

Blvdr Prk Flvr Exg

Spring is a time for change and there’s been a lot of it happening recently in the Belvidere park neighborhood in Raleigh.   We thought it would be a good idea to allow us the opportunity to celebrate with one another. A time to get to know new neighbors and re-connect with long time denizens. Stop by the corner of Plainview and Rankin for a potluck on Saturday April 22nd starting at 1pm. Bring a dish, or a copy of a family recipe to share. Do you have extra seeds to donate for our neighborhood gardens or vinyl records you’d like to part with? Bring them down! It’s a #FlavorExchange !!  Anyone who comes with a recipe wins a pick at a stack of cookbooks (while supplies last).

Stay posted for more info!


What’s Your Edge?

My knives have become dull.  For some reason, I allowed a significant tool in my life to lose its edge. It happens, I guess, when we lose focus. This past weekend I sported my t-shirt that reads “Death Before Dull” and it was a great reminder that it was time to sharpen up.  I believe that seasonality has a good amount to do with the state of a person’s mood. Being that it’s been unseasonably warm recently it’s given me a good jump start on the “Spring Cleaning” mindset.  I pulled all my knives off of the wall and started sharpening them one by one.  It doesn’t take too long to begin to shape up a decent edge so it’s kind of silly that I haven’t done it earlier.  For whatever reason, I guess we form these mental blockades that stop us from doing things we know are the right thing to do. Maybe it’s just me, but sometimes I’m also hesitant in using tools that might be able to make my life more efficient.  I don’t know what this is all about, bear with me as I try to sort it out.

I tend to shy away from the cooking appliances and equipment that have too many bells and whistles, you know the ones that connect to the cyber cloud, wake you up in the morning and feed your dog? I don’t have a microwave or a toaster oven or a coffee maker in my home kitchen.  The biggest reason probably has to do with space but I’m not a big gadget guy.  I can use my stoves broiler just fine.  I prefer French press coffee.  When I think about it, the idea of simple is something I may have consciously or at times unconsciously made as my personal mantra.  I admire the home cook who can whip up a ridiculously delicious meal so effortlessly.  When I cook, this doesn’t always happen.  In fact, maybe it rarely happens.  Let’s say, it’s something I continue to strive toward accomplishing. It’s like achieving some monk-like mastery level.   The style of food I tend to gravitate towards most is straightforward, ingredient driven, and simply presented.  The presentation does not have to be elaborate but visually attractive and yet the flavor combinations should always be well thought out.  I’ve noticed that I tend to build blockades in front of things that I may not naturally gravitate towards.  I find avant-garde presentations and the use of molecular gastronomy to be fascinating and exciting to experience but I’ve noticed it doesn’t have as much of a connection for me personally.  It isn’t as touching or lacks the soul that communicates with me best.  However, I have attempted to practice some of these techniques at times.  It’s important for me to try to keep up with the latest trends in order to incorporate them into my bag of tricks in hopes to continue a progression of personal style.

I’ve also noticed that I’ve taken a similar stance when it comes to music.  This rustic and simple vs. the avant-garde/molecular but in this case analog vs. digital.  As a DJ, my preferred medium has been vinyl based since the beginning.  There’s something about that format that’s almost magical to me.  It has to do with the shape, the cover art, the feel, the warped, the scratches, and the warmth it projects.  I’ve been opposed and hesitant to switch to the latest software, the digital format of playing music and have always been more drawn to the analog ways.  Although vinyl sales have been doing great in the last 10 years or so, it is becoming harder to find record stores which is my preferred method of shopping for music.  Purchasing online is just not the same.  There’s no surly introverted weirdo that is there to help cash you out.  There’s no musty smell of old records, no posters of events on the walls, it’s just not as fun.  There’s a missing connection to the experience. The hunt. The digging.

I’ve finally come to terms with the fact that it’s time to “adapt and overcome.”  I should confront my hesitance head on.  I finally jumped in and made the change.  I recently purchased a device that requires software that’s needed in order to play music on my sound system.  I’ve been youtubing like crazy trying to figure the system out.  I’m learning that there are so many possibilities and there’s a bit of a learning curve for sure.  It’s going to take a while to figure it out but I’m really excited about its potential.  To me, the art of the mix is what has always been important.  Choosing a set of records that make sense together, matching tempos by manipulating the spinning vinyl so slightly and mastering the blend just right.  This new system allows you to hit a button and it will “sync” automatically which kind of takes the skill out of it.  However, there’s so many more possibilities. It seems like there’s endless functions and effects.  I’m trying to really embrace these new “bells and whistles” and not become an old curmudgeon yet.  I’m not planning to get rid of all of my vinyl or my turntable but it’s becoming a much more concentrated collection in which I plan to incorporate into my sets.

I’m beginning to like this place of being in between two worlds.  Straddling the line of avant-garde and rustic, digital and analog.  I’m not sure if it’s a reflection of the stage of life I’m in or the day and time we all live in?  When I look around to reflect on the place in which I live I can witness this converging of style to be very relevant in my city’s landscape as well.  Raleigh, the city of oaks where the tobacco barn is becoming a ghost of the landscape and the newly built crisp condo high rise stands tall downtown casting shadows on its past.  It’s important, in my opinion, to respect where it is we’ve been so we can analyze what’s worked and what hasn’t. We can make the proper corrections and utilize our paths to success’.  we can take inventory of the resources available to us and continue to sharpen our tools in order to progress and move forward. #CultivateWholisticNourishment

If you’d like to dig a little deeper, check out this post. It includes a mixtape…….  Oak City Soul Sessions

Flavor Finds of the Month

This past month has been pretty exciting here at The Chef’s Academy, NC. It’s been incredible being able to have so many guests come down to visit the school.  Having them be able to share their experiences, thoughts, techniques and insight with me and our student’s is invaluable.

The International Cuisine’s class is one of my favorite subjects to teach at the school.  The Common Roots approach is similar to what I might be able to try to apply in the class room in the way that it’s set up as an exploratory learning method. Since I don’t have first hand knowledge of many of the areas in the world we cover I’m somewhat limited.  I can do the best I can of explaining what I do know and covering the information we can find in the text book but if we’re able to hear from people who have experienced these places or have focused their expertise on a subject we’re covering it’s great to be able to learn from them.

This term I decided to adjust the syllabus to add a section on African cuisine.  Our book mainly focuses on North Africa but I tried to find recipes from other regions to cover as well.  I thought it was a great success, the flavors were incredible and I look forward to learning more from the different countries on the continent.

It was a pleasure to be able to invite Chef Kabui of Organics and Sound (http://organicsandsound.com/) back to the school for the premier of our African Cuisine class.  As a born Kenyan, it was very interesting to hear his input on what we covered in class.  We also had opportunity to learn about his most recent farming projects that are in the works and his views on food justice and health education.

We then went from Africa to Eastern Europe and Germany.  Whenever I teach this class I love to be able to invite Chef Jake Wolf of Capital Club 16 (http://www.capitalclub16.com/Capital_Club_16/Home.html)  down for our shared meal during this week.  This time he came to the school to show us how to make hand cut Spaetzle, which was an amazing technique.


From Eastern Europe and Germany, we then skipped over to China.  I had the pleasure of meeting Chef Rodney Ignacio recently and learned about the incredible new project he’s working on as Executive Chef for Brewery Bhavana (http://brewerybhavana.com/) that will be opening soon in downtown Raleigh. Chef Ignacio worked as the Chef for Tao in Vegas most recently and I’m excited to have him here in Raleigh.  After hearing about some of the ideas he has for the menu, you should be excited too.  I can tell you we are in for quite a surprise.  There’s nobody in the Raleigh-Durham area doing dim sum with the level of finesse that they will be bringing to the table.  Chef Ignacio was able to speak about his background, the new project and also discussed some typical foods and techniques you may find in Chinese cuisine with our students.

chef-ignacio1 chef-ignacio2

From China, we then skipped over to Japan and then S.E. Asia.  I try to keep in touch with some of our graduates and saw a post from one of our most recent grad’s, Peter Doucet who’s headed up a Sushi program at Winston’s Grille in Raleigh .  Pete was able to stop by to offer some great tips for us before we attempted to roll our own sushi in class.

We don’t cover Korea in our program but with incredible timing, Chef Jameson of Kimbap Cafe (http://www.kimbap-cafe.com/) in Raleigh emailed me asking if there is ever an opportunity for him to come visit and talk with our students.  A couple days later he was able to come in and discuss some of the differences you might find in Korean cooking with other Asian cuisines.  Jameson also encouraged hands on learning by asking  a couple of students to help assist with his demo on Japchae (glass noodle) and Dduckbokgi (spicy rice cakes). It was also pretty interesting to hear about his take on the topic of authenticity.  What it means for a Native American who grew up in Korea town, LA to be cooking Korean-fusion inspired food in Raleigh, NC.  Kimbap may not cook what you might think of as traditional Korean cuisine but don’t let that stop you from trying their amazingly delicious Korean inspired fusion dishes because you’d be really missing out on something spectacular.

The Common Roots Project has been on my back burner at a slow simmer for many years now. The basic premise of it has stayed the same through its many re-mixes which is to Cultivate Wholistic Nourishment.  If we begin our process of creation and growth (Cultivate) by looking inward, then gradually working out while considering the effects that this has on the whole (Wholistic).   Then considering how it is that this may be beneficial to our  collective souls (Nourishment) we may possibly be able to tap into our true Common Roots.  When thinking about our basic mission and how to apply it towards the project, it always will boil down to the one key ingredient which is community cooperation unless of course you live as a hermit in a far away secluded place.  Participation from you is encouraged and crucial to our growth. With so much misinformation in the media and our social networks nowadays there’s no better time than now to help us grow our cause. To push unity, to build community, to learn from one another about what makes us special and unique. To share. To find. To Explore.

Become part of the EFECT  as a  #flavorfinder


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