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Digital DigestPremier Lifestyle E-Magzine

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March2013Issue21

DigitalDigestPremier Lifestyle E-Magzine

TOP TRAVELdestinations in March

eating

HEALTHYour experts explain

UPCOMING

IN DEMAND

Food TrucksOne of the hottestbusiness ventures

SKILL SET

Get in Shape6 steps to help you

get in better shape

and achieve the body

youve always wanted!

holidays in March

Green Building:

NEW TRENDon the rise

Sports | Health | Finance | TravelMarch 2013 - Issue 21

ANNUAL READER OF THE YEAR DRAWING

Are youthis yearswinner?

ESSENTIAL FEATURES

AND MUCH MORE!


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CONTENTS

IntroductionDigitalDigest Publications prides itself in being an exclusive lifestyle

E-Magazine covering topics ranging from sports, health, and finance to travel,

music, and much more.

Travel in March ..................................................04-05Top tourist destinations for 2013

Healthy Eating ....................................................08-09Setting yourself up for success through a healthy diet

Hottest New Business Venture .................. 11-12Taking a look at the latest trend: Food Trucks

Getting In Shape ...............................................14-156 steps to help you get in better shape and achieve the body

youve always wanted!

Green Building ...................................................18-21Tips for achieving a low eco-footprint at home

Mark The Date ....................................................22-23View important upcoming holidays for March

VICE PRESIDENT, ADVERTISING,James Perez

VICE PRESIDENT, DESIGN & BRANDRichard Evans

MARKETING MANAGER

Kevin Campbell

COMMUNICATION MANAGERMary Brown

COMMUNICATION COORDINATOR,Lisa Miller

SENIOR MARKETING SPECIALIST,Brian Wilson

EDITORIAL DIRECTORSteven Hall

ART DIRECTORMark Turner

EDITOR AND PROJECTS MANAGERLisa Hill

SENIOR PROJECTS EDITORChris Scott

PROJECTS COORDINATORSusan Walker

ASSOCIATE ART DIRECTORLaura Lee

SENIOR GRAPHIC DESIGNERJeff Harris

PHOTO COORDINATORKenny Young

COPY EDITORSLiz Hernandez

PRODUCTION MANAGERSarah Collins

PRODUCTION ASSISTANTSJames Wu

DigitalDigest


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TRAVEL IN MARCHTop tourist destinations for 20134

HEALTHY EATINGSetting yourself up for successthrough a healthy diet

08

GETTING IN SHAPE6 steps to help you achieve the

body youve always wanted

14

HOT NEW BUSINESSTaking a look at the latest trend:Food Trucks11

GREEN BUILDINGTips for achieving a low eco-footprint at home18


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Top Destinationsfor 2013 in MarchCheck out our list of the best travel destinations

i The Caribbean - Relax on abeach in March!

i Mexico City, Mexico - Historiccity with a night life

i Lima, Peru - Minimal crowds andcheap hotels

i Cartagena, Colombia - Excellentweather all year-round

i San Jose, Costa Rica - Greatbeaches and canopy tours

i Rio de Janeiro, Brazil - One of the

hottest tourist destinations

The Caribbean - If you aremainly looking to relax on abeach in the warm weather,then the Caribbean is yourbest bet in March

Mexico City, Mexico - Thefood, the nightlife, and theshopping are great reasonsto visit Mexico City at anytime of year

Lima, Peru - This is a historiccolonial city that has verygood nightlife and excellentfood. Enjoy minimal crowdsand cheap hotels despiteperfect weather


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MARCHINGfor spring breakFORGOT to plan for a

spring break? Havent

gone skiing yet this year?

Its March, people!

Which means two things:

Youre overdue for a

break, and its not too late to plan one. Even if you just slip away for a weekend.

Want to be on the beach by midafternoon? There are new flights to Destin, Fla., and the Turks and

Caicos that are ready to make that happen. Feeling the urge to hit the mountain before the snow melts?

Heavy snowfall and spring rates as low as $99 a night are making resorts like Breckenridge, Colo., and

Snowbird, Utah, good bargains. Or are poolside cocktails more your style? There are plenty of options in

Palm Springs, Calif., where newly renovated hotels are showing off freshened digs.

So, here you go. Whether you want high desert landscapes, powdery slopes or pristine blue water,

weve done all the heavy lifting for you. Here are 6 top-notch escapes. Wherever you live, weve got you

covered.

Cartagena, Colombia - Acultural destination inaddition to being a greatbeach spot. Expect excellentweather almost all year-round in Cartagena

San Jose, Costa Rica - Thebeaches are great for surfingand the whole country isbrimming with canopy toursand adventurous activities

Rio de Janeiro, Brazil - Marchis a perfect time to hit Riode Janeiro since the crowdshave thinned out and theweather is a little morebearable as well


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HealthyeatingHealthy eating is not about strict nutrition

philosophies, staying unrealistically thin, or

depriving yourself of the foods you love.

Rather, its about feeling great, having more

energy, stabilizing your mood, and keeping

yourself as healthy as possibleall of which

can be achieved by learning some nutrition

basics and using them in a way that works

for you. You can expand your range of

healthy food choices and learn how to

plan ahead to create and maintain a tasty,

healthy diet.

Simplify. Instead of being overlyconcerned with countingcalories or measuring portion sizes,

think of your diet in terms of color,

variety, and freshness. This way it

should be easier to make healthy

choices. Focus on finding foods

you love and easy recipes that

incorporate a few fresh ingredients.

Gradually, your diet will become

healthier and more delicious.

Start slow and make changes toyour eating habits over time.Trying to make your diet healthy

overnight isnt realistic or smart.

Changing everything at once usually

leads to cheating or giving up on

your new eating plan. Make small

steps, like adding a salad (full of

different color vegetables) to your

diet once a day or switching from

butter to olive oil when cooking.

Every change you make toimprove your diet matters. Youdont have to be perfect and you

dont have to completely eliminate

foods you enjoy to have a healthy

diet. The long term goal is to feel

good, have more energy, and reduce

the risk of cancer and disease. Dont

let your missteps derail youevery

healthy food choice you make

counts.

Set yourself up for success


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Plann

ingaHealthyDiet People often think of healthyeating as an all or nothing

proposition, but a key foundation

for any healthy diet is moderation.

But what is moderation? How much

is a moderate amount? That really

depends on you and your overall

eating habits. The goal of healthy

eating is to develop a diet that you

can maintain for life, not just a few

weeks or months, or until youve hit

your ideal weight. So try to think

of moderation in terms of balance.

Despite what certain fad diets would

have you believe, we all need a

balance of carbohydrates, protein, fat,

fiber, vitamins, and minerals to sustain

a healthy body.

FFor most of us, moderation or

balance means eating less than

we do now. More specifically, it means

eating far less of the unhealthy stuff

(refined sugar, saturated fat, for

example) and more of the healthy

(such as fresh fruit and vegetables).

But it doesnt mean eliminating the

foods you love. Eating bacon for

breakfast once a week, for example,

could be considered moderation ifyou follow it with a healthy lunch and

dinnerbut not if you follow it with a

box of donuts and a sausage pizza. If

you eat 100 calories of chocolate one

afternoon, balance it out by deducting

100 calories from your evening meal. If

youre still hungry, fill up with an extra

serving of fresh vegetables.

Moderation is key


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Hottest New Business

Venture: Food TrucksSteve Concilla gave up a job in

finance to run That Food Truck withhis business partner, Dan Kraus, in

Columbus, Ohio.

Its a Thursday eveningjust north of downtownColumbus, Ohio, an area

not known for its dining

options. Despite the

threatening sky, several

pioneers are

setting up

for dinner

in a parking

lot. Among

them, a new

business

venture called

That Food

Truck. Suchmobile restaurants are the

fastest-growing segment

in the dining industry. It

seems like everyone and

their brother thinks it might

be fun to cook and be your

own boss in a repurposed

delivery truck. But it is also

risky business, with razor-

thin margins and a fickleclientele.

Steve Concilla gaveup a job in finance torun That Food Truck with

his business partner, Dan

Kraus. I had been doing

[finance] for eight years and

I had been looking to do

something a little bit moreadventurous, Concilla said.

The finance gig was on its

way out, I felt. It just wasnt

as fun as it used to be, so I

figured why not try to make

money doing something I

love, which is eating.

D

espite the odds,

Concilla and Kraus,

who is

trained as a

butcher, were

determined

to give it

a go. The

two started

dreaming

about

getting a

food truck

back in 2011. They found

a used Fed-Ex truck and

spent the next few months

retro-fitting it for food

service. In early July, the

two prepared for a test

lunch to see whether

customers liked the menu

and whether they could

make the offerings fast

enough when a crowd

formed. The temperatures

spiking into the 90s came

as a surprise.

I learned that it is crazy-hot on food trucks,Kraus said. I learned we

have to prepare, prepare,

prepare, Concilla added.

But making theirventure workdepended on more

than just cooking good

food. In Columbus, these

newbie businessmen got

support from a nonprofit

development organization

called the Economic and

Community Development

Institute.

We help them withthe marketing aspect,we help them with social

media, we help them with

food safety, we also go

out and network and find

them locations to do their

job, because essentially

we get rewarded if they

expand and are successful,

ECDI director of business

development Steve Brady

said.

The institute alsoprovides a secureparking lot complete

with electrical hookups,

a kitchen with grease

disposal and industrial-

sized sinks, and -- for

Concilla and Kraus -- cash

Restaurants, food trucksare heavily inspectedon both the inside and

outside.


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In this hyper-trendybusiness, each new entryneeds to have an angle to

get noticed. For Concilla and

Kraus, the hook is a seasonal

menu from locally grown

ingredients. A farm about an

hour away from Columbus

provides them with meat and

eggs. Before hitting the street,

the two needed one key step:

clearance from the Board

of Health to operate. Unlike

traditional restaurants, food

trucks are heavily inspected on

both the inside and outside.

Finally, it was time to find

customers. Opening night

was in the middle of July last

year, and naturally there were

some hiccups. The first few

hours were slow in an area not

well trafficked on a Saturday

night, but for the duo, it was a

learning experience.

People said I cant take the

burger off the menu, no

matter how labor intensive. I

got to keep it on, Kraus said

of their menus that change

seasonally.

Total for the first day:$187. Not bad, Ill takethat, Concilla said.

Running a Food Truck

Comes With Challenges

In running a food

truck, one of thebiggest obstacles

is working around

restricted areas.

These mobile

restaurants are not

allowed to park and

set up most places

they would like to, where the foot traffic is

heaviest.

There is also no central area in downtownColumbus to attract crowds, so foodtrucks have to be invited by companies and

organizations to set up for employee dining

specials. Concilla and Kraus rely heavily on

social media to publicize their location and

ever-changing menu. Columbus has several

food-truck festivals during the warm months,

but even though such events are packed with

customers and are great for exposure, it is stilljust one part of the income puzzle. So even in

the chill of winter, Concilla and Kraus are out

as often as the weather promises the hint of a

profit and constantly re-working their business

plan.

The truck makes money when it s going,Kraus said. But we needed to establish a wayto make money when its not going.

Now almost eight months later, Kraus and

Concilla are as busy as possible during

the slow winter months and are getting ready

for the upcoming busy seasons. There is no

hesitation from them that they made the right

decision to go for it on their own.

I dont want to take a day off anytime soon,Kraus said. Personally, I can say that becauseits my business. If I was working for somebody

else and cooking their food, it would probably

be different. I would probably want multiple

days off a week, but right now Im totally happy.


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GETTING in shapeNutrition


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No matter what the goalof your diet is and nomatter what terrible sources

of information youve been

exposed to, the single most

important part of everysingle diet plan is calories.

Calories are everything.

They are the true key to an

effective diet plan regardless

of any other aspect of it.

To deal with caloric intake,

establish your daily calorie

consumption limit (via

available caloric calculators

online), monitor food intakeand the calorie levels of

what your consuming, and

keep that level below your

advised daily intake.

Larger portionshave more calories,obviously. But they also

encourage people to eat

more than they otherwise

would and to underestimatehow much food theyre

actually consuming. How

to deal with the portion

size problem? Use small

plates and cups in the

dining hall. When eating

out, order appetizers, not

entrees. Order the small

size, or share large portions

with friends. The system isstacked against you and its

up to you to figure out how

to cope with it. Small sizes,

for example, usually cost

relatively more.

Eliminate all sugarydrinks from your diet.They are useless. Sugars -

especially refined, simple

sugars - elevate insulin

levels dramatically (astorage hormone) and turn

into fat when not used

immediately for energy.

This is exactly what we are

trying to prevent. Try to

keep your intake down. Use

sugar substitutes in coffee

and tea, drink diet colas,

or just drink water. Water

clears the system of toxinsand hydrates cells, which is

especially important.

01. Caloric Intake 02. Portion Control 03. Water


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6steps to help you get in

better shape and achieve thebody youve always wanted!

Training


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Doing cardio is essentialbut need not be astedious as you may think.

First of all, you do not need

to perform hours and hours

of cardio each and everyday. Thirty-40 minutes,

four or five days each week,

will do the trick. Do your

cardio sessions first thing in

the morning on an empty

stomach (or later in the

evening after not eating for

a few hours) to maximize

the results. Cardio will also

boost your metabolismpost-exercise and turn your

body into a fat-burning

machine!

Weight training is theeasiest and mostenjoyable part of the

program. You will not bulk

up. You will not get big. By

lifting weights you will firmthe muscles underneath the

fat and build new muscle

tissue. Therefore, the more

muscle you have, the faster

and more efficiently you

will burn fat and develop

the body you really want.

There are many different

exercise plans to workout

different muscles inbody, so please consult a

qualified trainer to find one

that fits you.

Swimming is a uniqueand effective alternativeto other types of cardio

workouts like running

or biking. Swimming is

one of the best forms ofcardiovascular exercise

because it works the entire

body, but also provides

a low-impact form of

exercise. Regardless of

your swimming ability,

with some practice, you

should be able to hit

the pool and lose some

weight when swimming.According to the American

Heart Association, 30 to

60 minutes of swimming 4

to 6 days a week can help

individuals both lose weight

and reduce health risks.

04. Do Cardio 05. Lift Weights 06. Swim


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Almost 70percentof the payback on

green buildingcomes in improved

energy efficiency

Energy-Efficient Design: Passive Heating, Cooling, Ventilation and Lighting

With growing awareness of the effects human activities can have on the global environment, peopleare becoming more interested in using green building techniques. These techniques focus on a fewkey concepts: using energy-efficient equipment and design, using sustainable materials, reducing impact on

environment and human health, and managing water resources.

Heating and cooling interior spaces can account for 50 percent of a homes energy use. Dont let that energy goto waste through poor insulation. Stop drafts with spray foam insulation, which seals to the surfaces in wallsand attics and prevents air gaps. Build exterior walls with 6-inch-wide studs instead of the traditional 4-inch studs.

Use high-efficiency, Energy Star-rated low-E windows.

Caulk all gaps around windows, doors, duct work

and chases.

Use high-efficiency mechanical and electricalequipment. A blue Energy Star label indicates a piece

of equipment has been deemed energy-efficient by

the U.S. Environmental Protection Agency. Choose

Energy Star equipment for heating and cooling

systems, water heaters, appliances and light fixtures.

Consider using point of use, or tankless, water

heaters. These save energy because they do not have

to keep a large tank of water hot until it is needed.

Design with the sun and wind in mind. Plant shade trees near the south-facing sides of buildings. Or, incorporate

overhangs that shade the windows in summer when the sun is high and allow the sun to warm the building in winter

when the sun is low. Install windows on all sides for cross ventilation, and consider awning windows that can remain

open in light rain. Use skylights and light tubes to brighten interior rooms.

Use reclaimed lumber when possible. Many communities have lumber reclamation sites or free used constructionmaterial trading cooperatives. Use products such as recycled plastic or composite wood decking and trim. Wheneverpossible, use materials that have very long life spans, such as cement board siding. They may be more expensive, but such

materials save in the long run because they do not need to be thrown away and replaced for many years.

Building for Energy Efficiency: Insulation

Using Energy-Efficient Equipment

Using Sustainable Building Materials


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Design buildings with small footprints that take up less land. The added green space absorbs excess nutrients

in rainwater that can contribute harmful runoff to nearby watersheds. Design exterior spaces such as patios and

driveways with permeable materials to let water soak in, and landscape with native plants that ideally need no

chemical treatments such as fertilizer or pesticides. Conserve water and reduce wastewater inside with low-flow

toilets and water-saver showerheads and faucets.

Certain products release toxic vapors into the

atmosphere and can cause health problems and

environmental damage. Paints, plastics and wood products

such as plywood and particleboard fall into this category.

Look for alternative varieties labeled low VOC, which means

low volatile organic compounds. Use particleboard and

plywood labeled formaldehyde-free, or use panels made of

compressed agricultural plant material.

The growth and development of our communitieshas a large impact on our natural environment. Themanufacturing, design, construction, and operation of the

buildings in which we live and work are responsible for the

consumption of many of our natural resources.

Design for Low Environmental Impact

Build for Clean Air and Lungs

So why is Green Buildingimportant?


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Easter is a Christian festival andholiday celebrating the resurrectionof Christ. Unlike many other holidays,Easter is moveable, meaning it is not fixed inrelation to the civil calendar.

International Earth Day was initiatedto make earth inhabitants aware of theirresponsibility to care for the planet. Thiscare includes environmental and naturalresources. International Earth Day was foundedby John McConnell, of Davis City, Iowa.

March 17th -

Saint PatricksDay

March 25th- Passover orPesach


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March 31st -Easter Sunday

March 20th -InternationalEarth Day

Saint Patricks day is in honor of thePatron Saint of Ireland, who brought

christianity to the Emerald Isles, as Irelandis known. It is truly a day of celebrating Irishhistory, ancestry, traditions and customs.

Passover is the celebration of thefreeing of the Jews from Egyptian rule

around 3000 years ago. To commemoratethe freeing of the Jews, matzo (a thin, crisp

unleavened bread) is eaten in place of breadduring Passover.


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March 2013 - Issue 21

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