Tag Archives: Vegan

12Aug/18

Singer Mya Talks New Album + Being Vegan on FuseTV’s ASMR Video

Rnb Bombshell Mya’s recent album, “TKO” (The Knockout), has an absolutely accurate title. As her 8th studio album, it was released just a day shy of the 20 year anniversary of her beloved self-titled debut album, Mya. She was a boss then and not much has changed. The artist executive produced and released the album via her independent label, Planet 9, with teaser singles like ‘Ready for Whatever’ that surfaced in September 2017. With heat like the track “Damage” (my jam already) and “Open,” that features Goldlink, Mya takes us on a sexy, heartfelt journey yet again. Single ‘You Got Me” is just that–HEAT. With writers like Kevin McCall and Marsha Ambrosius, I’m sure that’s exactly what she intended.

In this video with FuseTV, Mya gets to be the first Vegan to make an ASMR video. Honest moment: I had no idea what ASMR was. Once I started watching the interview I instantly remembered having seen a video of another woman whispering and eating a head of lettuce into a podcast mic. I had dismissed it as some fetish trend for people who liked whispering and watching others eat food. I know, irresistibly sexy right? But this is Maya we’re talking about. Sweetheart, darling diva, supremely sexy but sublime. So… what’s up?

For those of you as curious as I was, ASMR stands for Autonomous Sensory Meridian Response. It is centered around the practice of listening to a variety of spine-tingle inducing sounds like whispering and crunching. With quite the following, ASMR is generally used for meditation, sleep, and in aiding anxiety, insomnia, and depression. Surprisingly non-sexual. Of the several theories I read surrounding the practice, it seems that whispering both relaxes and stimulates by triggering a reflexive sense of intimacy. Who knew? I’m surprisingly here for it and I’m pleased that Mya was the one to break me in. In the video, we get to watch as Mya speaks (or whispers) about being Vegan, her new Alkaline diet, and shares some veggie tips. I’d tell you why she chews and then spits out Carrots like Tobacco, but that would spoil the video.

Catch it here and of course check out Mya’s new album, TKO, available everywhere.

07Jun/16
Chef Delliz Hazell

Chef Delliz Hazell is Proving Vegan Cuisine is Easy & Appetizing!

Chef Delliz HazellA career in food came naturally to Chef Delliz Hazell…

As a child she spent a lot of time between the family owned bakery and their orchard compound which housed an inn. Many weekends were spent at seaside and the farmers markets with her grandmother, culling through fresh produce and picking through the daily catch brought in by local fisherman. Unbeknownst to her, these experiences would be the impetus for her love of local, farm-to-table and seasonal cuisine.

During her high school years, Hazell began to formally develop her culinary skills by joining her High school Culinary club. There she excelled, joining C-CAP program and participating in culinary competitions in and around New York City. In college, while working on her Hospitality & Culinary degree, Hazell immersed herself in food, culture and community outreach. Her love for local  farm-to-table continued. She helped launch and presided over the cooks in the market club, working with the NYC green market doing live cooking demonstrations for the community using farm fresh produce. Eventually she combined her love of outreach and food by spearheading an alliance with the club and a local shelter to cater events for mothers in need.

She joined, and still volunteers with, Spoons Across America on the dinner party project working with Chef Fili and the Gracie mansion culinary team to educate inner-city kids about the joys of cooking fresh as well as dinner party planning. She’s also worked with the A.I.W.F’s Days of taste as a visiting classroom chef. In addition, Hazell has participated in the IHMRS competition at Jacob Javits and received awards from the Societé Culinaiere de Philantripique and a scholarship award for community outreach from Debragga Spitler.

Upon Graduation Chef Hazell spent a few years in Atlanta, Georgia and started a small baking company that specialized in custom cakes. Upon receiving a few job offers in New York, she decided to move back home and began working in the corporate food sector. Although she gained a lot of experience, Chef Hazell decided to ultimately venture out on her own and become self-employed as a full-time private chef specializing in local farm-to table cuisine and cooking with the seasons.

Chef Hazell is a longtime member of the American Institute of Wine and Food (AIWF), as well as the American Culinary Federation (ACF) and the James Beard foundation. She still has a heart for outreach and continues to volunteer her time and skills to both adults and kids alike, at schools, clinics, community centers, or anywhere she is needed. Most of Hazell’s clients are based in NYC and the Hamptons.

Chef Delliz HazellMost recently, Chef Delliz Hazell has partnered with Taji Mag to highlight the fine art yet ease of vegan cooking. It is popular, especially in America, to cook with meat and dairy, but this recent migration to healthier eating has created a demand for vegan cuisine. Most people who are transitioning have the most trouble because they are unfamiliar with how easy and fun vegan cuisine can be.

For Vol 7 of Taji Mag Chef Hazell created a quick vegan “spaghetti and meatballs” that is also free of gluten and soy. For the ingredients and recipe, grab your copy of Vol 7 and flip to page 19! For more on Chef Delliz Hazell and more fresh food tips, visit her website at www.dellizhazell.com and follow her on IG @chefdellizhazell!