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30. Jason and Todd Alström, Founders, BeerAdvocate
Sixteen years after founding BeerAdvocate, the Alström brothers (Jason, left, and Todd, right) run the number-one online beer-rating site, complete with a monthly magazine, 1.5 million monthly unique visitors, extensive rankings of beers, bars, and beer stores, community forums, and a high level of user involvement. This is the go-to reference destination on the web for beer geeks.
29. Zoe Sakoutis and Erica Huss, Founders, BluePrint Cleanse
There’s a reason why Starbucks, that all-powerful beverage being, recently decided to venture into the juice business — it’s an estimated $3.4 billion industry, and easily one of the hottest diet and lifestyle trends on the market today. Early to the game were Zoe Sakoutis (right) and her business partner Erica Huss (left), founders of BluePrint Cleanse, a New York-based mini-empire that has found success marketing itself as a "less extreme" juicing regimen. Thanks to publicity from big-name publications like InStyle, Allure, The New York Times, Details, Vogue, People, and Elle (among many others) and celebrity fans like Sarah Jessica Parker, the brand has been exposed to masses of on-trend, diet-conscious consumers.
28. Kathleen Lewis, Executive Director, Court of Master Sommeliers
Kathleen Lewis will be the first to tell you that her organization and the Master Sommeliers it produces wield great power in the industry. Fair enough — the Court is, after all, the preeminent internationally recognized examining body for sommeliers. Its weighty influence on the wine service industry can be seen in many of the country’s best wine programs, created by professionals who have taken its courses. Lewis, though not herself a Master, has worked for the organization for the last 14 years, currently guiding it as its executive director.
27. Gregg L. Engles, CEO and Chairman, Dean Foods
Since 1993, two little words — Got Milk? — have been drilled into the heads of Americans everywhere, reminding us of the importance of drinking a daily glassful (and, incidentally, making super-hot celebrities seem a tad more accessible by getting them to sport milk mustaches). Yet, while the creative minds out west at the Goodby, Silverstein & Partners ad agency and the California Milk Processor Board may be responsible for this iconic dairy campaign, chances are pretty good that the milk in your glass is produced by Dean Foods Company. As far as the American dairy industry is concerned, Dean Foods is king: As the parent company of name brands like Horizon Organic, Garelick Farms, Tuscan, and plenty of others (including — ssshh — Silk Soy Milk), this corporation wields incredible power. The guy calling all the shots is Gregg L. Engles, the CEO of Dean Foods; Engles has held this position since his company, Suiza Foods Corporation, bought Dean in 2001.
26. David Wondrich, Cocktail Historian, Author
If knowledge is power, then on the subject of American cocktail history, Wondrich has it in spades. And considering that old-school, classic cocktails are the inspiration behind a countless number of today’s coolest and most important bars, it’s a significant field to be an expert in. The James Beard Award-winning author and Esquire’s resident drinks writer is also a founding member of the Beverage Alcohol Resource (the country’s leading mixology and spirits training program) and the definitive authority on the all the lore that today’s top bartenders want to master.
25. Debbie Weir, CEO, Mothers Against Drunk Driving
If you've asked a friend to drive you home after a good night out, or found yourself drinking much more lightly than you would have back in college because you had to drive yourself home, it's probably because of Mothers Against Drunk Driving, or MADD. If you're a bar owner or restaurateur who has seen alcohol sales decline, that might be due to MADD's influence, too, at least indirectly. The organization is based in Irving, Texas, but was founded in California in 1980 by Candice Lightner after her 13-year-old daughter was killed by a drunk driver, who then received a lenient sentence. Thanks to MADD, the legal drinking age in every state and the District of Columbia is now 21, and the highest legal blood alcohol content in any state is .08 percent.
24. Dale DeGroff, Master Mixologist
As is to be expected with someone who is commonly referred to as "the King of Cocktails," DeGroff’s influence on today’s cocktail and bar industry has been in no way insignificant. An award-winning author and cocktail consultant and the founder of The Museum of the American Cocktail, DeGroff is probably best known for his behind-the-bar tenure at New York’s famed Rainbow Room in the late 1980s. For his work there, giving classic cocktails a new life, and in the time since, he has been credited with "reinventing the profession of bartending and setting off the cocktail explosion that continues to transform the industry." But perhaps the best exhibit of his power today is not displayed in his own accomplishments but in those of his protégés — industry power players and big hitters like Julie Reiner and Willy Shine who are setting the standard for what is cool in cocktails right now.
23. Marvin R. Shanken, CEO, M. Shanken Communications, Inc.
A one-time investment banker who bought an alcohol trade publication called Impact in 1973, Shanken today presides over a mini-empire of publications concerned with drink, food, and lifestyle. Impact has been joined by another wine and spirits trade magazine, Market Watch, and together they are indispensible to anyone in the business. For the layman, Shanken's Wine Spectator has become the most authoritative wine reviewer this side of Robert M. Parker, Jr. (see #17), and brings inside-y wine trade stories to a civilian audience. Shanken also publishes Food Arts and Cigar Aficionado, and two years ago purchased Malt Advocate, which publishes the magazine of the same name and stages WhiskyFests around the country.
22. Duane Sorenson, Founder, Stumptown Coffee Roasters
As one of the original faces of the hipster coffee-roaster movement, Duane Sorenson certainly deserves a good deal of credit for sparking the popularity of anti-Starbucks artisanal coffee. The Stumptown Coffee Roasters founder of is known for traveling to Africa, Latin America, and Indonesia to scout for the best beans, often paying higher prices than anyone else. Of course, this means Stumptown prices are usually higher than the industry standard, but the roaster is at the forefront of eco-friendly, single-origin coffee, and has helped shift consumer perspective to viewing coffee as a beverage worth appreciating instead of just an early-morning necessity.
21. Dan Bane, CEO and Chairman, Trader Joe's
Trader Joe's sells private-label coffee, juice drinks, and other beverages, but in many states is also a serious player in the purveying of low-price wine, beer, and spirits. What really gives Dan Bane his swack as a drink industry power-player is Trader Joe’s jackpot product, "Two-Buck Chuck." This company-branded house wine has become emblematic of inexpensive but eminently drinkable vino, and along the way turned the stigma of cheap plonk into something cool and young. According to a report by Forbes.com in 2011, the Chuck — i.e., Charles Shaw — wine program had sold nearly 500 million bottles since its launch.
20. Charlie Papazian, Founder, The Brewers Association
The craft beer industry's output may be a drop in the bucket relative to that of the overall beer market (it accounts for 6 percent of what's sold), but there’s no denying that the segment is very much on the rise. It was recently reported that "craft brewers saw a 15 percent increase in retail sales and a volume increase of 13 percent in 2011." In that same period, the number of craft breweries in operation was up 11 percent. The Brewers Association supports and represents craft brewers, and at its heart is founder Charlie Papazian, who in addition to his role as president of the association is responsible for founding the Great American Beer Festival, the World Beer Cup, and the American Homebrewers Association. And in regards to that latter field in particular, Papazian has been especially influential: his book The Complete Joy of Home Brewing was the first American mass-marketed guide on the subject.
19. "Mr. Boston," Author, Mr. Boston Official Bartender's Guide
Some might take issue with us putting a fictitious character on this list, but "his" book, Mr. Boston’s Official Bartender’s Guide, is widely known as "the Bible of Booze." The top hat-wearing icon of imbibing was originally created by Old Mr. Boston, a Beantown-based distillery, and made his debut appearance on the guide’s first issue in 1935. In that span of nearly 80 years, this cocktail recipe book has established itself as the definitive resource for home bartenders and budding professionals alike. Recently released in a 75th anniversary edition featuring more than 1,500 recipes, this best-selling volume now includes contributions from such spirits authorities as Jonathan Pogash — but it's still Mr. Boston's book to us.
18. Jim Koch, Founder and Chairman, The Boston Beer Co.
The so-called "granddaddy of the craft breweries," with its Samuel Adams brand, Boston Beer Co. currently ranks as the country’s top-selling American craft brewing company. Founded in 1984, the firm now employs some 750 people, has breweries in Boston, Cincinnati, and the Allentown, Pa., area, and its 30 different styles of Sam Adams beers are sold in every state in the country. Under the leadership of founder and chairman (and genuine beer enthusiast) Jim Koch, the company has demonstrated the larger-scale market potential of craft beer. And while some might contend its membership in the "craft beer" category, Koch is nevertheless dedicated to supporting the small brewers with his philanthropic program, Samuel Adams Brewing the American Dream.
17. Robert Parker, Jr., Wine Writer and Critic
A wine-loving former attorney, Parker launched the wine newsletter that was to become The Wine Advocate in 1978. He slowly built a loyal following for his detailed tasting notes and straightforward opinions, and became a wine-world sensation for his praise of the 1982 vintage in Bordeaux — which most other critics denounced as overripe and "Californian" in style. Before long he had become the most influential wine critic in the world. His impact on international wine prices has been phenomenal, his 100-point scoring system has achieved almost biblical authority, and his preference for intense, extracted "fruit bombs" has changed the way thousands of producers worldwide make wine. Parker has lately been ceding more and more of his critical realm to associates, but he is still the man.
16. Nigel Travis, CEO, Dunkin' Brands
Dunkin' now brags that it fuels America. Well, until recently, that wasn’t entirely true. Of the more than 6,700 locations in the U.S., only some 75 or so were west of the Mississippi, mostly in Arizona, Nevada, New Mexico, and Texas. But the chain has started to steadily expand westward, bringing its Coolattas and Dunkachinos to Las Vegas and now Camp Pendelton, Calif. As the CEO of Dunkin’ Donuts, Nigel Travis leads the charge against Starbucks’ national coffee domination.
15. Joe Gallo, President and CEO, E. & J. Gallo Winery
Gallo produces approximately one quarter of all the wines sold in America, and is the second-largest wine producer in the world. (The largest is Constellation Brands; see #10). That means that they exercise tremendous influence over grape (and glass bottle) prices, that they can spur and react vigorously to wine trends, and that you've almost certainly had their wines more than a few times, whether you realize it or not. (They're by no means all sold under the Gallo label. The company has almost 60 brands, from Anapamu to Winking Owl, made in California but also in Italy, France, Spain, Argentina, Australia, and South Africa. Ecco Domani, Maso Canali, Martín Codax, and Sebeka are among their imported wines, and their domestic portfolio includes such old-line California classics as Louis M. Martini and Mirassou Vineyards.)
14. Irene Rosenfeld, Chairman and CEO, Kraft Foods, Inc.
For many, Kraft (the world’s second-largest food and beverage company) may naturally bring to mind childhood memories of boxed macaroni and cheese. But the mega-company is also responsible for bringing you big names in the beverage world like Maxwell House, Capri Sun, Crystal Light, Kool-Aid, Tang, and Gevalia. The company’s CEO and chairwoman, Irene Rosenfeld, ranked #10 on Forbes' 2011 list of the world’s most powerful women. At the end of this year, however, when the company breaks into two divisions, Rosenfeld will take over as CEO of the larger offshoot focusing on the snack industry, whereas her colleague Tony Vernon will head the North American grocery sector, and Deanie Elsner will be president of beverages.
13. Tom Long, CEO, MillerCoors
Bloomberg via Getty Images
Coors, Miller, Milwaukee's Best… Budweiser aside, MillerCoors controls many of the most popular beers in America (you know: the ones most often found in beer pong games on college campuses and in bars across the country). With the fairly recent merger of the Miller and Coors brands, this is the beer company most likely to give Anheuser-Busch InBev a run for its money. As its CEO, Tom Long, who once ran Coca-Cola's northwestern European operation, will no doubt continue to exercise the decisive management style for which he is known.
12. Kim Jeffery, President and CEO, Nestlé Waters North America
In the world of water, Jeffery holds a lot of weight. As president and CEO of Nestlé Waters North America, he runs the country's leading bottled water company — brands include Poland Spring, Ozarka, and Arrowhead, to name a few, and the company also distributes imported brands like Perrier and S. Pelligrino. Jeffery also deserves praise for using his position of power to further his commitment to the environment, having launched a partnership with The Nature Conservancy.
11. Larry Schwartz, President, Diageo North America
You and your friends probably can’t spend a night at the bar without drinking something owned by Diageo. With brands like Smirnoff, Johnnie Walker, Bailey's, Guinness, and Jose Cuervo in its pocket, Diageo controls some of the world’s premier spirits and beers, owning more brands in the top 20 than any other company. Schwartz was made president of the North America division in March of 2012; expect him to continue innovating and increasing market share for the company.
10. Robert Sands, CEO, Constellation Brands
Distinguished as the world’s largest premium wine company, Constellation boasts a expansive portfolio of some 200 brands across the wine, beer, and spirits categories. And these are not insignificant labels, either; they cater to a diverse range of beverage consumers. You could pick up a serious bottle of Robert Mondavi cabernet, a six-pack of Coronas for the beach or a Tsingtao for your takeout dinner, and a bottle of Svedka, all without leaving the Constellation family.
9. Jeremy Stoppelman, CEO, Yelp
The Yelp community may have a yappy vibe, but compared to Google, Facebook, and all the countless apps out there, Yelp is still the go-to source for bar and coffee shop recommendations. The site gathers more than 60 million monthly unique visitors, and there are photos, recommendations, rankings, and everything else you may need to make a judicious decision on where to go to drink.
8. Harvey Chaplin, CEO, Southern Wine and Spirits
If you drink alcohol in America, chances are you drink Southern. Founded in 1968 in Florida by Chaplin and Jay W. Weiss, the firm has become our nation's largest wine and spirits distributor, operating in 34 states and the District of Columbia and representing something like 1,600 wine, spirits, and beer producers or importers. This privately held company (number 30 on Forbes' list of such firms last year) employs more than 11,000 people, all of them dedicated, in various capacities, to making sure that you drink the brands they sell.
7. Carlos Brito, CEO, Anheuser-Busch InBev
The craft beer industry may be on its way up, but in the end, at least for now, it seems there is no beating Budweiser. That "Great American Lager," and its equally famous "light" counterpart, are the company’s flagship products, helping make it the world’s largest brewer. And even if you’re not a fan of Budweiser, there’s no denying its hold on the country’s pop culture consciousness, what with it having been the Super Bowl’s exclusive beer advertiser for the last 24 years (a position it will retain through 2014). Even if you’re not guzzling a Bud while watching one of the country’s biggest beer-drinking events, you won't be able to escape it.
6. Muhtar Kent, CEO and Chairman of the Board, The Coca-Cola Company
As Chairman and CEO of The Coca-Cola Company, Muhtar Kent doesn’t just control the world’s most iconic soft drink, he also oversees a range of some 3,500 beverages. That expansive portfolio includes everything from diet and regular carbonated drinks to still beverages such as 100-percent fruit juices and drinks (Minute Maid), bottled water (Dasani), sports and energy drinks (vitaminwater, Powerade), teas and coffees, and milk- and soy-based beverages. In other words, good luck leaving the supermarket without Coca-Cola beverage product in your basket.
5. Mike Duke, President and CEO, Walmart
Walmart may have a bad reputation in terms of labor practices (not to mention that embarrassing Mexican bribery cover-up), but give the mega-chain some credit; it is the world’s largest grocer and America’s largest buyer of organic foods. In terms of purchasing power, Mike Duke is one important person in the drink world, too, purveying staggering quantities of soft drinks, bottled water, beer, wine, and spirits. (Yes, Walmart sells alcohol — at least in the states where they're allowed to.) Since becoming CEO in 2009, Duke has made a commitment to source more locally grown and sustainable produce; we can only hope he'll start working on local juices, teas, coffees, and wines and beers, too.
4. Indra Nooyi, Chairman and CEO, PepsiCo.
Pepsi-Cola, Tropicana, Gatorade — these are just a few of the beverage industry standouts included in PepsiCo’s portfolio (allegedly the world’s largest when it comes to food and drink brands). That portfolio has been reported as "including 19 different product lines that each generate more than $1 billion in annual retail sales." And at the helm of it all is Nooyi, who, since taking her current position as head of PepsiCo in 2006, was been named Fortune’s "most powerful woman in business" four years in a row.
3. Michael Taylor, Deputy Commissioner for Foods, USFDA
Sure, the FDA might stand for "Food and Drug Administration," but if you think of any drink-related drama that happened this year, it was probably a result of some serious FDA actions took on behalf of your health. The raw milk debate? Spurred by FDA-approved messages concerning the dangers of unpasteurized cow-juice. This year’s OJ debacle? The FDA found carbendazim, an unapproved fungicide, in orange juice imports. And of course, the FDA is reviewing inhalable caffeine to see if it should be considered a "dietary supplement." Call it an agent of the nanny state, or call it the safety patrol, but the FDA does ovewrsee a lot of what you drink and how you drink it. They've even approved a hangover cure in the form of an aspirin/caffeine/stomach-calming pill.
2. The Head of Your State's Alcohol Agency
Call it an Alcoholic Beverage Control Board, a Liquor Control Board, a Liquor Commission, a Division of Alcohol and Tobacco, or any variation on the theme — every state in the union has an official agency that regulates the sale of alcoholic beverages within its boundaries. That means deciding every detail about the distribution of such substances, from how much alcohol is locally taxed to when and where it can be sold, which means everything from setting opening hours at the brewpub to decreeing what alcohol, if any, may be sold on Sundays or in supermarkets. Like it or not, the man or woman who heads up this agency holds the fate of your sobriety in his or her hands.
1. Howard Schultz, Chairman, Founder, and CEO, Starbucks
They say America runs on Dunkin’, but there are almost twice as many Starbucks units across the country as there are Dunkin' Donuts outlets. That’s no surprise considering that in the 1990s and early 2000s, the chain was supposedly opening a new store every workday. Starbucks is now about much more than drip coffee, beans, and frappe-dappa-ding-dongs — it’s also about instant coffee, single-serving coffee, energy drinks, and most recently, fresh-pressed juices. Heck, there's even Starbucks ice cream. Beyond that, Starbucks stores have steadily become America’s town squares — office space for a world gone online. It’s also about real estate, and a resistance to franchising, a tact largely attributed to its chairman and CEO Howard Schultz. While it’s unquestionably influential on American’s drinking habits, Starbucks has also been forced to close a number of stores permanently and seen a steady drop off in efficiency behind the counter. You have to wonder if Schultz, who came back out of retirement several years ago stressing the need to rediscover Starbucks’ "romance" and "soul," hasn’t allowed the company’s expansion to outperform the brand.
7 Books About the Food and Drink History of the U.S. Government
These books reveal the drinking habits, culinary fascinations, and influence of some of America&rsquos most powerful historical figures.
Much has been cataloged about American history, from its founding and its international relations to its economics and its social movements. But there is one often overlooked area where you can learn about all of these things: its culinary history. The food history of America’s most powerful figures and the people who filled their stomachs reveals another aspect of American culture. Here are seven books that illuminate readers on the surprising, silly and sometimes forgotten history of food’s role in shaping America’s government and its leaders.
Macquarie Infrastructure Company
Market cap: $1.09 billion
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I began writing for Forbes in 2010. It was just as the economy was starting to perk up and a fascinating time to cover the stock market, which I did for three months…
I began writing for Forbes in 2010. It was just as the economy was starting to perk up and a fascinating time to cover the stock market, which I did for three months until I switched beats in September 2010. Now I contribute to the Leadership channel, with a focus on jobs and careers–-another hot topic in a time when people are vigorously hunting for jobs or desperately trying to hold on to the ones they have. I have a BA from the University of Arizona and a master's degree in journalism from Hofstra University. Follow me on Twitter @JacquelynVSmith, subscribe to me on Google+, or email me at jsmith [at] forbes [dot] com.
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- Supports Healthy Joints & Brain Function
- Helps Reduce Inflammation
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- Helps Immune & Digestive System
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What The World's Most Successful People Drink Every Morning
Green juice isn't the secret behind these great minds.
Uncovering celebs' daily routines is endlessly fascinating to us, which is why we're always digging into what everyone from supermodels to the U.S. presidents eat in a day. But that got us thinking about what drinks fuel the world's most brilliant minds every morning&mdashis it green juice, a secret smoothie recipe or just buckets of coffee? And if we try it too, will we inch closer to billionaire/world-changer status? It's worth a shot.
This media mogul and philanthropist fuels her morning with a rather zen twist on "caffeination." She told Harper's Bazaar "I mix caffeinated and decaffeinated espresso with milk and a little
hazelnut. As I wait for the brew to froth, I pull out a card from my 365 Gathered Truths box. I read five of them each morning it&rsquos a beautiful way to start the day."
Celebrity chef, Bobby Flay, likes to start his day by blending a smoothie comprised of fresh blueberries with Greek yogurt and black currant juice to go along with his morning cup of tea. That's not to say Flay doesn't enjoy coffee. If anything, he might like the stuff too much. "Once I start drinking it, I drink a lot of it," he told Bon Appétit.
The Duchess of Sussex has been known to drink "a Clean Cleanse vanilla shake blended with frozen Ontario blueberries for breakfast." At least, that was the case before she was a princess eating for two.
As a model, television personality, cookbook author, social media superstar, and mother, Chrissy Teigen has a lot on her plate. When it comes to her cup, however, Teigen only has eyes for vanilla lattes, creamy mochas, and Starbucks' green tea Frappuccino.
Legendary basketball player and broadcaster, Shaq, swats away espresso shots and opts for a glass of orange juice instead. "I live in Florida, so I get the fresh stuff." Not only is O'Neal anti-coffee, he says he's never seen anyone in his family even touch a cup. The 15-time All-Star is the owner of a Krispy Kreme franchise, but it's unclear what, if anything, he's dunking his donuts in.
The actress, activist, and author starts her morning by washing down breakfast with 32 ounces of water. The "Being Mary Jane" star also incorporates tea into her routine, but not in the way you might think. If she wakes up with "puffiness" under her eyes, she'll place cold bags of Lipton to rest on the problem areas.
The Microsoft co-founder, who recently got knocked out of his rank as the wealthiest person in the world by Amazon CEO, Jeff Bezos, fuels up with an unorthodox beverage each morning &mdash Diet Coke. "Once I'm at the office, I usually open a can of Diet Coke. Over the course of the day I might drink three or four," Gates wrote on his blog.
As a judge and investor on ABC's Shark Tank, Lori Greiner knows where her strengths lie &mdash turning concept products into best-selling items that fly off the shelves is her specialty, but getting up early is not. She goes to bed late and rises around 9 a.m., reaching for her coffee with added Swiss mocha flavoring to start the day.
The former Starbucks CEO starts his day with &mdash what else? &mdash fresh coffee. "I get up between 5 and 5:30, and naturally the first thing I do is make some coffee," Schultz told CNNMoney. What's his go-to brew? Espresso macchiato or one of Starbucks' Indonesian coffees, made in an 8-cup Bodum French press.
It shouldn't surprise you that Joanna Gaines &mdash one half of the power couple behind HGTV's hit show Fixer Upper and their own Magnolia brand &mdash plucks fruit off of her homegrown citrus trees to start the day. Those fresh oranges often get combined with banana, cherries, and lemon in fresh smoothies and juices that her kids love to churn out (and occasionally try to charge her for).
Though Obama took time to grab a cup of coffee with Jerry Seinfeld while in office, he normally won't touch the stuff. Instead of java, the former prez opts for water, green tea, or orange juice . but now that his eight years is up, we hope he's treating himself to some piña coladas on the beach.
J. Crew's creative director wants her morning beverage to taste like dessert. "My favorite thing in the world is coffee ice cream, so I try to get my coffee to taste as close to coffee ice cream as I can," Lyons confessed to Harper's Bazaar. That means one part strong coffee, one part milk, always over ice.
The co-founder and CEO of Tesla Inc. recently made Forbes' list of the world's most powerful people, and apparently with great power comes little time for breakfast. When Musk can't fit a bite to eat into his morning schedule, he'll reach for coffee instead to get through.
While people across the country sweat it out in AM workouts via ClassPass, the service's co-founder and CEO, Payal Kadakia, can be found with a Starbucks Venti citrus green tea in hand. Kadakia is dedicated to starting her day this way, and has been doing so for more than 10 years.
A high-caliber athlete like Venus Williams isn't stopping at Starbucks on the way to work. To put real power behind her racquet, Williams starts the day with an energizing smoothie made from Silk almond milk, banana, protein powder, and avocado.
The co-founder and CEO of Twitter has a strict morning schedule that he sticks to without fail. He wakes up at 5 a.m. to fit in 30 minutes of meditation, a full workout, leaving time to spare to brew his own coffee at home.
Creating hit shows like "Grey's Anatomy" and "Scandal" isn't all that occupies Shonda Rhimes' time &mdash she's got to get her kids out the door on time each morning, too. That means caffeine has to wait until things quiet down. Once that's done? "I drink a cappuccino, eat breakfast, and figure out what to wear for the day," she tells InStyle.
A few years back, T. Swift's diet consisted of a glass of orange juice with breakfast each morning. As her popularity skyrocketed, and her schedule got crazier, she started resorting to the good stuff. It seems she's developed a habit of sipping Starbucks skinny vanilla lattes on the regular, plus the occasional pumpkin spice latté. She is human, after all.
This blonde bombshell and her hubby, Tom Brady, are all about health and wellness, and her quest for nourishment starts as soon as she gets out of bed in the morning. According to her Instagram posts, she starts the day with a glass of warm water with lemon to hydrate, usually followed by a family favorite &mdash green juice.
Karolina Kurkova has fronted the cover of Vogue and walked many a Victoria's Secret runway, all while eschewing the lifestyle of minimal munching that we often associate with supermodels. She makes sure to wake up with a legit morning meal, downing a smoothie loaded with strawberries, blueberries, bananas, almond butter, coconut milk, and chocolate coconut protein (her son's favorite combination) when she's on the go.
It's no surprise that a global news anchor requires a dose of caffeine before delivering live updates to the world. Katie Couric owns up to being a "big caffeine person," and she swears by her drip coffee machine, complete with milk foamer, which is uses to make hazelnut coffee almost every morning.
Grammy-nominated singer, P!nk, seems to have endless energy &mdash if you've ever seen one of her live performances, you know that she gives them her all. How does she get up and go like that? Coffee and a superfood shake, made with coconut water, avocado, blueberries, and flaxseed oil are to thank.
Even breakfast is chic for Posh Spice &mdash along with a serving of fresh fruit, she drinks green or peppermint tea before downing a double espresso.
In the hectic fashion business, routines can provide a sense of calm. For Michael Kors, that means breakfast is the same year-round. "Every day I have a bialy with a little bit of butter on it, and I don't drink hot liquids at all, but I'm iced tea obsessed," he says. His order? A large iced tea with three Splendas and lemon.
We knew Blake Lively was a chocoholic, but didn't realize that her obsession carries over into the breakfast hours, too. According to the The Huffington Post, the actress wakes up to a mug of hot cocoa on the regular. "I can't start my day without a cup of hot milk chocolate &hellip it's good for my morale," she said. That's one way to have a sweet morning.
Victoria's Secret models may have strict diets, but former Angel, Rosie Huntington-Whiteley makes sure to fuel up when she gets out of bed each morning. After her daily skin-care routine, she makes coffee, chugs a bottle of water, and blends up a green juice for breakfast. "I'm totally useless without a coffee," she's said.
Despite pushing 50, legendary supermodel, Naomi Campbell, does an impeccable job of holding onto her youthful looks. We're convinced her coffee-free beverage routine has something to do with it. "The first thing I do is have hot water with lemon and probiotics," she told Harper's. "I've never drunk coffee I don't like the smell. If I need it, I will have one cup of green tea."
The young fashion icon steers clear of coffee and sticks to fresh juices instead. His favorites are the Doctor Green Juice and Ginger Fireball from JuicePress.
When the director of fashion partnerships at Instagram gets into the office, she sips on a venti green tea to kick off the day on a calming note, rather than with a jolt of caffeine.
Celebrated French fashion designer, Isabel Marant, picks up a concoction of carrot and ginger at a juice bar on her way in to work, then sips a cup a coffee once in the office. "I have a black coffee &mdash American style, not espresso &hellip it's not very French," she admits.
3 cups of chocolate chips
Servings Made and Recommended Dosage:
Makes 12 large peanut butter cups. Eat two to be properly stoned.
- Line a muffin tray with cupcake liners.
- Use a double boiler to melt half the chocolate on the stovetop. Once melted, stir in half the canna-butter.
- Pour the melted chocolate mixture to cover the bottom of each cup liner.
- In a bowl, mix the peanut butter and powdered sugar.
- Divvy up the mixture into 12 equal portions – one per cup. Roll each portion into a ball shape.
- Add a portion of the peanut butter mixture to each cup.
- Melt the remainder of the chocolate with a double boiler. Once melted, stir in the remaining canna-butter.
- Evenly coat each cup with the melted chocolate, making sure the peanut butter is completely covered. Once each cup is topped off, feel free to create a decorative swirl with your finger.
- Place the cups in the freezer for an hour. Once the chocolate is solidified, store in the refrigerator until you’re ready to eat!
Smoothies are often simple, straightforward ways to enjoy a quick meal. They're great for taking on the go and are typically loaded with healthy ingredients. Generally made from fresh fruits and vegetables, smoothies are the perfect&mdashand perhaps most delicious&mdashmethod of getting your fill of energy-boosting proteins and healthy fats. We rounded up the 10 most popular smoothie recipes from our Pinterest boards to help make your mornings (or afternoon snacks!) easier.
There's a smoothie recipe here sure to delight anyone's tastebuds any time of the day. That's right: Smoothies aren't just for breakfast, although we do agree that they do make for delicious early morning meals. Still, they're great as a post-workout snack or an afternoon pick-me-up, especially when they're made from more than just a handful of fruit and ice. That's where these popular recipes come in: Our smoothies most frequently pinned on Pinterest feature a colorful medley of superfoods, including nuts, seeds, greens, and alternative milks for a healthy mix of nutrients.
Some of our most popular recipes include traditional strawberry and banana combinations, which are sure to delight even the pickiest of palates. Make them in the summer for a breakfast treat your kids will love&mdashjust be warned, you'll want to double the recipe and make one for yourself, too. And if you want something a little different, you'll be pleased to know that some of our most popular smoothie recipes also feature unique ingredients, like pumpkin, pomegranates, and coconut milk for mouthwatering flavor. Blend your way to better health with our 10 most-re-pinned smoothies from our Pinterest boards.
The Best Bone Broth Recipes
Written and Medically Reviewed by Dr Babar Shahzad, BSc and MBBS on January 15, 2020.
Liquid gold. Superfood. Bone broth is notorious for its incredibly high nutritional value. It comes from bones being the storehouses of essential nutrients such as calcium and magnesium, as well as a source of collagen and gelatine, which are two nutrients that support skin, joint, and gut health. Besides being used in soups, sauces, and gravies, it is now regaining its popularity as a health drink.
Click here to read more on its health benefits.
Wondering how to make one? You came to the right place because we have gathered the best recipes all in the same place.
But before jumping in, here’s a short disclaimer:
It is important to know that you can get creative with the ingredients – you can’t really go wrong. Feel free to fully follow the given recipes, or use them as an inspiration for your own significant broth. You can mix up different bones, add your favorite herbs and veggies and of course, avoid the ones you don’t like.
Also, if you’re planning to add your broth to let’s say, smoothies, consider adding less salt and herbs, and if you’ll use your broth for soups, you can spice it up for that extra flavor.
Dr. Axe Chicken Bone Broth
Dr. Josh Axe is a doctor of chiropractic, certified doctor of natural medicine and clinical nutritionist with a passion to help people eat healthy and live a healthy lifestyle. He discusses how using food as natural remedies for ailments and conditions, and shows the scientific evidence behind why eating foods like coconut, bone broth, wild-caught fish, fermented vegetables and leafy greens are essential to a healing diet. That’s why we think you should pay attention to his chicken bone broth!
- 4 pounds chicken necks/feet/wings
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon Himalayan salt
- 1 teaspoon whole peppercorns
- 3 tablespoons apple cider vinegar
- 2 bay leaves
- 3 sprigs fresh thyme
- 5–6 sprigs parsley
- 1 teaspoon oregano
- 18–20 cups cold water
- Place all ingredients in a 10-quart capacity slow cooker.
- Add in water.
- Simmer for 24–48 hours, skimming fat occasionally.
- Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover, and chill.
- Use within a week or freeze up to three months.
Dr. Kellyann Beef Bone Broth
In her own words: “Bone broth isn’t just broth. And it isn’t just soup. It’s concentrated healing. This broth is nutrient-rich “liquid gold,” one of the world’s oldest and most powerful medicinal foods.”
Dr. Kellyann Petrucci came to realize the ancient power of collagen and bone broth to heal the gut and slow aging while studying biological medicine at the Marion Foundation and Paracelsus Clinic, Switzerland. By focusing her practice on a lifestyle that stops and reverses inflammation, Dr. Kellyann is able to help patients and readers reduce dangerous belly fat to become slimmer, younger, and healthier.
- 2 unpeeled carrots, scrubbed and roughly chopped
- 2 stalks celery, including leafy part, roughly chopped
- 1 medium onion, roughly chopped
- 7 cloves garlic, peeled and smashed
- 3½ pounds grass-fed beef bones (preferably joints and knuckles)
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 2 tablespoons apple cider vinegar
- Place all the vegetables and the garlic, bones, and bay leaves into a large pot on the stove or in a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
- Cook for 12 to 24 hours on low.
- Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
- The broth will keep for 3 days in the fridge and 3 months in your freezer.
Hack: adding dried mushrooms or using 2 tablespoons fish sauce in place of salt (add it in Step 1) dramatically boosts the flavor of the broth.
Dr. Kellyann Turkey Bone Broth
Another one by Dr. Kellyann.
Whenever you roast or grill a whole turkey, whether as the main event for Thanksgiving or as a family meal with lots of leftovers at any time of the year, you can use just about every part of the bird. This expands the dishes or ingredients you get from the turkey while extending the value of your purchase. Once you’ve taken the meat from the bird, save the carcass and the giblets to turn them into an awesome broth with this turkey bone broth recipe.
So don’t just throw those precious bones away! Simmer them into some delicious bone broth to help keep you fueled up and slimmed down between feasts.
- Turkey carcass (use the bones from your Thanksgiving feast!)
- Enough purified water to just cover the bones in the pot the pot should be big enough to add 2 to 3 quarts water
- 2 to 4 carrots, scrubbed and roughly chopped
- 3 to 4 stalks organic celery, including leafy part, roughly chopped
- 1 medium onion, cut into large chunks
- Place your turkey carcass in a pot.
- Add onion, celery, a carrot or two, and any seasonings you like
- Cover your turkey bones with filtered water, then let your broth simmer for at least 6 to 8 hours on the stovetop or in a slow cooker.
- Discard the solids and strain the broth through a fine-mesh strainer into a large container.
- Ladle the broth into mason jars. Once it’s cool, you’ll be able to remove the fat on the surface easily with a spoon.
- Enjoy and refrigerate or freeze the leftovers for later.
Dr. Kellyann Fish Bone Broth
Since Dr. Kellyann has her broth game strong, we decided to add a third one of hers to the list!
Fishbone broth has a lovely flavor if you drink it straight from the mug, and it also makes a wonderful base for soups—especially Asian-influenced soups. And in addition to the wrinkle-blasting collagen and fat-burning nutrients you get from bone broth, fishbone broth gives you a healthy dose of iodine to keep your thyroid happy.
Since fish bones are smaller and more delicate, you can draw out the nutrients in much less time. In fact, some recipes require as little as one hour. Which means you get all the same benefits in a fraction of the time. Yes, please!
- 5–7 pounds fish carcasses or heads from large non-oily fish such as halibut, cod, sole, rockfish, turbot, or tilapia (Non-oily fish is necessary because the fish oils in fatty fish such as salmon become rancid in cooking).
- 2 tablespoons ghee
- 1–2 carrots, scrubbed and coarsely chopped
- 2 ribs organic celery, including leafy part, coarsely chopped
- 2 medium onion, coarsely chopped
- Purified water to just cover the bones in the pot
- 1 bay leaf
- 1–2 whole cloves
- 2 teaspoons peppercorns
- 1 tablespoon bouquet garni or a small handful of fresh parsley and 4–5 stems fresh thyme
- Wash the fish and cut off the gills if present.
- In a large stockpot, melt the ghee over medium-low to low heat. Add the carrots, celery, and onion and cook, stirring occasionally, for about 20 minutes.
- Add the fish and enough water to cover it by 1”. Increase the heat to medium and bring the water to a bare simmer. Use a shallow spoon to carefully skim the film off the top of the broth. Add the bay leaf, cloves, peppercorns, and bouquet garni and reduce the heat to low. Cook at a bare simmer for about 50 minutes, uncovered or with the lid askew. Continue to skim the surface as needed.
- When the broth is done, remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones. Pour the fishbone broth through a fine-mesh strainer and discard the solids.
- Let cool on the counter before refrigerating. You can skim off the fat easily after the broth is chilled if desired. When chilled, the broth should be very gelatinous. The fishbone broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.
Pork Bone Broth
Have some leftovers after your pork ribs BBQ party? Well, the party is not over yet, because there’s a perfect way you can use the bones! Pork bone broth is a perfect base for Asian-influenced soups as well. Your ramen or a pho made with this broth will pleasantly surprise all your dinner guests!
- 2 pounds spare ribs bones (4 pounds if with meat)
- 1 head garlic, halved
- a big knob of fresh ginger (about the size of 2 fingers), halved
- 3-4 stalks green onions, cut in half
- 1/4 cup apple cider vinegar
- salt to taste
- Place ribs, green onions, garlic and ginger in a slow cooker.
- Add apple cider vinegar and enough water to cover the bones by about an inch.
- Let the mixture sit for 30-60 minutes without turning on the heat.
- Simmer in the slow cooker on low for 24 hours. Top with water if too much evaporates.
- Strain the broth and salt to taste (
Bone Marrow Broth
Nutrition-wise marrow broth is the supreme one because bone marrow is the storehouse of all the good stuff we have already talked about. It’s so good it might give you superpowers!
- 1lb grass-fed beef marrow bones
- Salt & pepper to taste
- 8 cups of water
- 1 tsp whole black peppercorns
- 1 tsp pickling spice
- ½ tsp Himalayan salt
- 1 large carrot, broken into 2-3 pieces
- 2 garlic cloves, smashed
- 1 onion, cut into large chunks
- 1 celery rib, broken into 2-3 pieces
- a handful of fresh parsley
To make the roasted bone marrow:
- Preheat the oven to 425F.
- Place the marrow bones on a baking sheet and liberally sprinkle both sides with salt and pepper.
- Roast bones in the oven for about 10-15 minutes, until they turn golden and the marrow becomes soft and just barely starts to melt. You want to take them out of the oven when they get nicely crispy and golden and the marrow becomes soft and starts to bubble a little bit. Be careful not to overdo the cooking, or your marrow will end up completely melted down. The marrow, when done, should be enjoyably warm but not exactly hot.
- Remove to a plate and serve with a side of fresh leafy greens, or continue with broth making
- Add the roasted bones along with all the rest of the ingredients to a large saucepan or stockpot.
- Bring to a roaring boil then lower heat, partly cover and simmer for 1 to 1½ hours, until the flavor of the broth is to your liking.
- Strain through a fine-mesh sieve and serve, or use in your favorite soups/recipes.
Ham Bone Broth
Last, but definitely not least! You’ll love this ham bone broth recipe.
Like with the most large bones, you can buy ham hock bone from your butcher, who has cut away virtually all the ham-on-the-bone, and who will usually discard the bone altogether. Most butchers will just give you these for free. Isn’t that a good motivation to make yourself this delicious broth?
- 2 medium ham hock bones with meat removed or a little meat left on them
- 8 cups of water
- 2 large red onions, roughly chopped
- 3 medium carrots, chopped
- 2 bay leaves
- 1 bunch thyme or parsley (or both)
- 1 teaspoon coriander or cumin seeds
- 10 black peppercorns
- 2 portobello mushrooms, sliced
- Preheat the oven to 190ºC/375ºF/gas mark 5. Spread the ham hock bones in a large roasting pan and transfer to the oven to cook for 45 minutes, allowing the fat to drain out of the bones and into the pan. Lower the oven temperature to 180ºC/350ºF/gas mark 4.
- Transfer the bones to a heavy ovenproof casserole dish (Dutch oven), and pour over the water. Add the remaining ingredients, cover, and bring to a boil over high heat. Once boiling, transfer to the oven and leave to cook, covered, for 5-10 hours.
- Remove from the oven, allow to cool, then strain the stock through a double sieve (strainer) into a container. Store in the fridge overnight, then remove any fat from the top of stock before using. This can be kept in the fridge for up to 6 days, or frozen for up to 3 months.
Top 10 Strongest Alcoholic Drinks In The World
If you like a tipple why not try one of these strongest alcoholic drinks in the world but don’t over do it… some of these will knock your socks off!
10 Grappa 120 Proof
Grappa is a fragrant, grape-based pomace brandy of Italian origin that contains 35%–60% alcohol by volume or 70 to 120 US proof. Originally made to prevent waste by using these leftovers such as seeds, grape skin and grape stems. It is a very potent Brandy with a wine flavor.
9 Sierra Tequila Silver 150 Proof
Sierra Tequila Silver is a well aged clear tequila. It has a full, fruity, fresh aroma, which can be flavored with many ingrdients such as light chilli, green apples or young pineapple to vanilla, caramel and wild herb aromas and distilled in copper pot stills.
8 Bacardi 151 Proof
This highly alcoholic rum is made by Bacardi Limited of Hamilton, Bermuda. It is VERY inflammable and so comes with a steel flame arrester built in to the bottle neck. It has been available in the USA since 1981. It is usually used as a base for sweet cocktails.
7 John Crow Batty Rum 160 Proof
This Jamaican white rum is a local version of moonshine. The legendarily potent John Crow Batty was so name because it is supposedly stronger than stomach acids of “John Crow” vultures, which snack on decaying meat. It is said If you can drink to that, you can probably drink to anything.
6 Balkan 176 Proof Vodka
This triple distilled Vodka is so strong that it carries 13 health warnings on the side of the bottle. Imported from the Balkans comes the incredible vodka has superior strength, made in small quantities to achieve very high quality. It is highly recommended that you only drink this with mixes, if you try to drink it neat you will probably end up in hospital.
5 Absinthe 179 Proof
This drink is distilled from herbs including the flowers and leaves of the medicinal plant Artemisia Absinthium and is a very alcoholic drink. it became popular in the 19th century and by the year 1900 the French were drinking 2 million liters a year, by 1910 this increased to a wapping 36 million liters a year. In 1915 it was banned in many countries in Europe and the United States. A modern revival of the drink started in 1990 and in 2004 it became legal to make Absinthe once more.
4 Bruichladdich X4 Quadrupled Whiskey 184 Proof
This quadruple-distilled blockbuster dram is distilled on the Rhinns of the isle of Islay in Scotland since 1881 and is a very high quality single malt whiskey. The legend about this whiskey says, in 1695 Martin Martin, a Hebridean traveller spoke of an ancient powerful spirit, which translates from the Gaelic as “perilous whisky”. He was told by the locals: “one sip and you live forever two sips and you go blind three sips and you expire on the spot”.
3 Golden Grain 190 Proof
Golden Grain Alcohol is a neutral grain spirit that is available at 95% alcohol (190 proof), manufactured by Luxco (formerly the David Sherman Company), now called Everclear in the United States.
2 Everclear Grain 190 Proof
This crystal clear vodka was banned in the United States and Canada for many years but recently a new law has been passed legalizing it. It does not have much taste so is ideal for mixing with other drinks but if you attempted to drink it straight you would end up on your back in a very short time. In 1979 is was named the most alcoholic drink by the Guinness Book of World Records.
1 Spirytus Polish Vodka 192 Proof
Said to have a gentle smell and mild taste, Spirytus is a top class rectified 192 Proof Vodka made from premium ethyl alcohol with a grain base. In Poland its uses vary from preparing fruit and herbal liqueurs, vodkas and desserts to medical purposes. it’s currently number 1 top of the list as the most alcoholic liquor available in the world today.
It is the most common tequila-based cocktail.And made with tequila mixed with triple sec and lime or lemon juice, often served with salt on the rims.
It is distilled beverages is made from agave plants. Named after the tequila because it is the tequila-producing region, which lies 65 kilometers northwest of Guadalajara, Mexico.Tequila usually served with salt and lime.
12 Nights of Freedom: A Political Jazz Playlist
A lright, this summer has our attention. All this social turbulence—a kind our nation hasn’t witnessed in generations—has a long tradition behind it. Revisiting some of our nation’s most treasured protest songs can help remind us that this fight isn’t new.
This list is a soundtrack of freedom expressed through jazz—Afro-America’s great art form to the United States. They are protest songs. But their forms of protest range from the social to the uniquely personal.
With jazz, we encounter a peculiar and unique American story. The story is sort of a riddle, and it goes like this: how did a formerly enslaved, systematically persecuted group of people maintain their dignity in the face of such degradation and sorrow?
These artists responded to that question with their own grammar of defiance, decency, and even joy.
Louis Armstrong, “Black and Blue” (1929)
Armstrong didn’t write “Black and Blue,” but his version is its most iconic. The song’s power rests in its brilliant usages of racial double-entendres:
I’m white inside but, that don’t help my case
‘Cause I can’t hide what is in my face…
This type of wink and nod towards the racial politics of its day fell out of favor a generation later, when a more militant Black generation demanded a franker treatment of racial trauma calling into question Armstrong’s commitments to the struggle. Ralph Ellison disagreed, using the very same song to spawn one of the most powerful and moving novels about race and selfhood in American history, in “Invisible Man.”
Armstrong’s song begins like an incantation, even before narration alerts us to what’s happening. But ultimately, “Black and Blue” is a song that raises more questions than it attempts to answer:
How would it end? Ain’t got a friend
My only sin is in my skin.
What did I do to be so black and blue?
Mahalia Jackson/Duke Ellington, “Come Sunday” (1958)
Recorded for Duke Ellington’s reworking of his groundbreaking and majestic suite “Black, Brown and Beige,” Mahalia’s performance is in many ways the crowning achievement of the entire affair. The fact that this song is now a jazz standard doesn’t take away from the audacity of its dignity and majesty.
“Come Sunday” is two parts a cry for freedom and three parts a study in human defiance in the face of adversity. Channeling freedom in the tradition of the most enduring of Negro spirituals, Mahalia reworks both the gospel and operatic tradition into something both subversive and sublime delivering the performance of her career—which is saying a lot, given her status as “The Queen of Gospel.”
Abbey Lincoln in 1966 // Photo courtesy Nationaal Archief, The Netherlands
Abbey Lincoln, “Let Up” (1959)
Abbey Lincoln is the militant voice of jazz. Along with Nina, her entire brilliant catalog is undeniably political. But if Nina’s power was in weaponizing vulnerability, Lincoln’s was in the whip and lash of jazz’s anger, defiance, and ultimately, its great beauty.
“Let Up” is a Lincoln original. On the surface, it reads like a woman fed up with heartache and sorrow. But how Lincoln sings it, the lyrics are transformed into a meditation on American injustices. Are these the yelps of microaggressions? Are these old wounds or variations on new ones? Listen closely, and you’ll hear Lincoln perform one final act of alchemy: of making the personal, political.
Max Roach, “Triptych: Prayer/Protest/Peace” (1960)
Max Roach was already a revered, dazzling drummer by 1959, but when he began creating explicitly political music that following year, his work became legendary. In “Triptych,” Roach chose to partner with Abbey Lincoln in delivering one of the most fiery avant-garde performances to express the rage and trauma of racial oppression ever recorded in jazz.
Thematically, the song links the plights of Blacks from the United States’ slavery, with that of South Africa’s apartheid. By the time the suite moves from prayer to protest, Roach’s drumming has whipped Lincoln’s scatting virtuoso into a frenzy—and that’s where the song takes off. In three movements, Lincoln’s emotive scatting attacks, throttle and ultimately overtake Roach’s operatic tom-tom time signatures letting both artists exorcise ancestral anguish—as well as cementing Lincoln’s status as one of the most haunting voices in the jazz pantheon. Simply stunning.
Nina Simone, “Backlash Blues” (1964)
No grammar of Black freedom is complete without Nina Simone’s voice, though it hasn’t always enjoyed the universal acclaim it does now. When her music became more explicitly political, catapulting her to the militant wing of the Civil Rights Movement, her career suffered never quite reaching the household status as that of her other Black female contemporaries.
Thankfully, her legacy has endured. “Backlash Blues” is from Simone’s most explicit homage to the Blues. It’s also a protest song of the highest order. Come hell or high water, she demands what her white peers take for granted:
When I try to find a job
To earn a little cash
All you got to offer
Is your mean old white backlash
But the world is big
Big and bright and round
And it’s full of folks like me
Who are black, yellow, beige, and brown…
The song is not merely about racism in the abstract sense. This is someone living it, firsthand snatching dignity in the face of adversity. This is the great talkback to white supremacy, at its boldest, at its bluesiest.
Charles Mingus, “Freedom” (1964)
To encounter the music of Charles Mingus is in many ways to encounter the full range of jazz. All of the great idioms of jazz—from Dixieland to swing to bebop to the avant-garde—are present in Mingus’ compositions, which are noted for their colors, wild, restless experimentations and even, at times, for their strident militancy.
Never one to shy away from social concerns, “Freedom” finds Mingus flexing not only his social justice voice but also his chops in the 12-bar blues. It opens and closes with lyrics that espouse the trickster irony with lyrical disgust. Mingus even chooses to give the climax of the song to Booker Ervin on the tenor saxophone, who gives the grittiest, dirtiest, most down-home bucket-of-blues solo of his career pointedly prosecuting the case against the United States for justice too long delayed.
John Coltrane, “Alabama” (1964)
There isn’t a song quite like “Alabama” in the catalog of John Coltrane. It was one of Coltrane’s rare attempts at addressing, explicitly, the social turmoil affecting his generation.
Beyond words is the great theme “Alabama” would riff on in its execution. A song of great anguish, and incredible beauty and power, “Alabama” is ultimately a lamentation of the 16th Street Baptist Church bombing of 1963 that left four adolescent children dead. And the way that Coltrane attacks this act of cowardice by the Ku Klux Klan, judging by the intensity of the track, is arresting. There is even a musical refrain repeated throughout the song—listen carefully and you can make out a hush sense of chatter in the distant background. By the time you catch it, it is erased by the fatigue of the painful melody. Astonishing in its execution.
Nina Simone, “Why? (The King of Love is Dead)” (1968)
Nina Simone recorded “Why?” three days after Dr. Martin Luther King’s assassination. That Simone and her band chose to perform the song on such short notice—in fact, they learned it that very same evening—lends the track an emotional rawness and intensity that is felt and sincere.
Part eulogy, part jeremiad and always eloquent, eloquent rage, Simone channels the entire grief of a community into a performance that is as disturbing as it is moving. She offers no answers. She extends no olive branch. What the song manages to do is indict a morally perverse nation that would work to tear down its great champion of nonviolence with these final, troubling words:
Folks you’d better stop and think
Everybody knows we’re on the brink
What will happen, now that the King of Love is dead?
Marvin Gaye, “Right On” (1971)
Yes, Marvin Gaye was a soul singer. And his albums were in the tradition of rhythm and blues. But the musicians he used to record his most celebrated masterpiece, “What’s Going On,” were definitely jazz musicians.
What makes a song like “Right On” noteworthy is its insistence on Black dignity within such social strife. It many ways it is the perfect accompaniment to online movements like #BlackExcellence, #BlackBoyJoy, and #BlackGirlMagic that have sought to reclaim joy and self-affirmation as a vehicle against anything that would reduce Black lives down to merely protests and racial struggle. Black love is resilience, too.
Gil Scott-Heron, I’ll Think I’ll Call It Morning (1971)
Scott-Heron’s status in American popular imagination is as large as it is iconic. So is his influence upon Black music. It’s just a pity that his legacy is often reduced to his most recognizable song, “The Revolution Will Not Be Televised,” a blustering piece of machismo that truthfully has not worn as well as his other brilliant (and diverse) material, later on.
On “I’ll Think I’ll Call It Morning,” Scott-Heron came into his own as a troubled, visionary street-poet. It revealed just how emotionally vulnerable Scott-Heron could be, even during his searing commentary on urban life for Black Americans. Built around a hypnotic melody, the author wills himself a cautious truce of optimism in the midst of such American degradation and sorrow:
Why should I survive on sadness
And tell myself I got to be alone
Why should I subscribe to this world’s madness
Knowing that I’ve got to live on
Yeah I think I’ll call it morning
A beautiful melody that is both moving in its delicacy as it is fraught with the gathering storm outside the window.
Charles Earland, “Leaving This Planet” (1974)
A genuine jazz funk burner, “Leaving This Planet” is Charles Earland’s homage to the tradition of Afro- pessimism: the outrage of social and racial unrest that has plagued the listener so much, that they’ll settle for an outright exodus from the nation, if not planet, itself. Rudy Copeland’s anguished voice loops around Earland’s bright synths and keys producing an irony that is both seductive and catchy, admitting, “I’m gonna leave this planet/And all of its troubles behind.”
Terry Callier, “Caravan of Love” (2002)
There isn’t a figure quite like Terry Callier in jazz. It’s true, much like Nina Simone (and to a lesser extent, Gil Scott-Heron), Callier defied easy musical categories, preferring to syncretize his musical vision, instead. However, with “Caravan of Love,” taken from his later masterpiece, “Speak Your Peace,” Callier chose to channel his prodigious, prophetic talents into the Isley-Jasper-Isley single managing to transform it into a social justice-rallying cry. The pervasive sense of ecstatic spirituality and demanding humanism, originally championed by Coltrane’s music, abounds on this very moving, soulful recording, as well. And that same music worldview is present in all of Callier’s music styling himself as one of Coltrane’s disciples. I can hardly find it fitting to end a freedom set playlist with one of the great healers of jazz.