Corey-Jan Albert

It’s Harvest Time, and the Grapes Are Ready!

I was introduced to wine making several years ago when a neighbor of mine started a wine making group. We’ve made wine from muscadines and scuppernongs (even sweet potatoes one year!) grown on common property in our neighborhood. We’ve balanced our home-grown harvests with store-bought kits of more traditional vintages. I’ve also participated in classes at the Wine Workshop & Brew Center in Decatur, and helped make a number of kit wines at home. Then, a few years ago, Marcia at the Wine Workshop was offered the opportunity to harvest grapes for winemaking. She was too busy to take on the task herself, but she referred the grower, Ben, to me.

Now, for the third year in a row, Ben, who lives in the Old Fourth Ward, has invited me to make wine from the Champanel grapes that he grows in his front yard. The process goes through three stages: harvesting, fermenting and bottling. Harvesting is probably the most time consuming – we spent two Sundays, two weeks apart plucking and crushing the grapes. Fermenting also takes a long time, but it’s where we are now: seven gallons of must/raw wine, sitting around for a couple of months. Then, sometime in November, I’ll bottle it all and split the vintage with Ben.

The Harvest

This year was a banner year for the harvest. Ben takes good care of his vines and keeps a close eye on their progress each year. We had a wet summer this year, and early this summer, I received concerned texts from him that there was a fungus attacking the vines. He thwarted the attack with the help of a mild fungicide, and the vines rebounded with gusto.

On a hot, mid-August Sunday, I went to Ben’s house and spent the afternoon picking tightly packed bunches of dark, juicy grapes, loaded them into my Prius and took them home to sort and crush the good ones by hand. By 3AM, I had a bucket of about four gallons of must, or crushed grapes, skins and all.

Fermentation

The next day, I brought a sample of the juice to Wine Workshop & Brew Center to test it for readiness and sweetness (higher sugar content means more fermentation and higher alcohol content and typically, darker juice means a higher sugar content). We found that, despite the ripeness of the grapes, an additional two pounds of sugar would help bring the alcohol content up to that of a standard bottle of wine. I added (“pitched,” in winemaking terminology) the yeast and fermentation began.

Ideally, the must would only stay in the bucket for a week or two, but I hadn’t harvested all the grapes. Two weeks after the first harvest, Ben and I spent another afternoon on ladders clipping more bunches of grapes out of the canopy of his crepe myrtle that his vines had grown over. We sorted through the bunches, pulling out the unripe or rotting grapes, and crushed this second batch for another four gallons of must.

The second batch fermented for a week and half in the bucket. Testing the specific gravity for a second time, I found that most of the sugar had been consumed by the yeast. Now it was time to let the wine sit in a carboy (a large jug similar to a water cooler) to let the sediments settle. This is called secondary fermentation, as the yeast is still alive and working. During secondary fermentation, the raw wine needs to be repeatedly racked, or siphoned into a clean carboy to separate the wine from the sediment.

Bottling

By early November, I will have racked the wine three or four times, until it seems clear enough to bottle. I have a few cases of old red wine bottles saved up. They’ll be de-labeled, cleaned and sanitized, and I’ll spend an evening siphoning the wine into the bottles and corking them. I’ll design and print new labels, seal the bottles and let them age for about a year. With such a good harvest this year, Ben and I can expect about 15 bottles each.

By the way, I drank a bottle of last year’s harvest while I crushed grapes that first Sunday. Even though I opened it a few months early, the flavor helped motivate me to stay up and complete my task that night. Along with some Godiva chocolates, the wine is delicious!

At Relish Marketing, our fusion of creative and strategy unlocks your brand and propels it forward.
Savor your brand. View our client work. Work with us! Contact here.

by Corey-Jan Albert

Life at Relish: Relishing the Burger: A Vegetarian Cooking Story

I’m a food nerd. I read food magazines, follow food bloggers and listen to cooking podcasts. Cooking, exploring interesting ingredients and exploring new techniques fascinates me. I’m also mostly a vegetarian. So, it should come as no surprise that when I started hearing about Beyond Meat about a year ago, I was fascinated.

Beyond Meat’s founders talk about creating “the future of protein” by essentially reverse-engineering the components of meat using plant components. The result is a burger that has no antibiotics, hormones, genetically modified ingredients, gluten, or soy – plus comparable protein and calories, and somehow more iron than a beef burger.

I had to try it.

I toasted some whole wheat buns and heated up my favorite cast iron pan with sunflower oil to make some fresh potato chips. While they were cooking, I rinsed a little fresh arugula and sliced up some tomato, onion and avocado. I pulled a few pickle slices from the jar made from my surplus of cucumbers earlier in the summer and brought out the mustard and mayo. Then, when the chips were done, I reached into the package for the burgers.

They looked a lot like meat – maybe a little pinker than expected, which I understand comes from beets. The patties felt a lot like ground beef, too. Not identical, but pretty close.

Into the pan they went. My husband, Joel, and I both agreed that they smelled delicious while they were sizzling. Just before they were done, we topped them with some raw-milk cheddar.

The whole thing looked tasty, don’t you think?

I should point out that unlike me, Joel is a total omnivore. So, even as I was reaching back in my memory for the taste of a “real” hamburger, I was interested in the impressions of someone with a much more immediate and detailed idea of how these burgers “should” taste.

The verdict? Pretty darned good.

They were chewy, juicy and very flavorful. In fact, if I have to criticize these burgers, I’d say that they’ve got maybe a bit too much umami and salt. But only a bit. Joel thought that while they weren’t a perfect imitation of a beef burger, they were very close. In fact, we both wanted to make them again and see what people might think of them if they didn’t suspect that the burgers were actually vegan.

The truth is that I actually like most black bean, lentil and other veggie burgers specifically because they don’t pretend to be meat-like. They’re veggie burgers with their own flavor and texture, and that’s just fine.

But, I’ll be making these again.

At Relish Marketing, our fusion of creative and strategy unlocks your brand and propels it forward.
Savor your brand. View our client work. Work with us! Contact here.

by Corey-Jan Albert

Life at Relish: Our Spirit Animals

Have you ever considered what animal you would be if you weren’t human? Or do you identify with a certain creature based on your personality? Check out the Relish Team’s spirit animals and how each translates to the work we do in and out of the office.

Paul
Wolf: Much like a wolf, I’m flexible and adaptable. I am often looking for something new and don’t like planning much.

At Relish, I love taking on new challenges and broadening my knowledge base, both in the programs that I use, and in my understanding of marketing in general.

Ryan
Hawk: Like Hawks, I have the power to see clearly what others cannot.

I use this ability to find and fine-tune the most minor of details to make sure our work at Relish is perfect for our clients.

CJ
Dolphin: Dolphins are intelligent, curious and playful. They have extremely well developed hearing and communications skills, with large vocabularies and the ability to think contextually. They're social and protective of each other and even of different species. Dolphins dive and swim deep, but their natural buoyancy always brings them back to the surface.

I try to bring intelligence, curiosity and playfulness to my work at Relish. I'm always listening for anything that can help me better understand our clients' communications needs. I thrive on creative engagement with our Relish team and clients. I like to "dive deep" to learn as much as I can about our clients and their businesses. And, like the dolphin, I tend toward buoyancy - always looking to turn challenges into opportunities.

Pam
Giraffe: Not only is the Giraffe elegant and graceful, but she has the capacity to see beyond her immediate surroundings to what lies ahead. Requiring little sleep, the Giraffe is energetic and long-lasting.

Unlike this beautiful creature, I require more than 20 minutes of sleep a day and elegance and gracefulness are characteristics I admire in others but sadly can’t claim for myself. Beyond these physical characteristics, however, the Giraffe’s symbolism aligns with my ability in business to see beyond what’s in front of me and chart a path to the future. Also, like the Giraffe, I have the potential to rise up to almost any occasion, and I place great trust in my intuition and perceptive abilities to guide me in making wise decisions. Like the Giraffe, I seek out the best that life has to offer including surrounding myself with talented, open and gracious colleagues, clients and advisors.

Mia
Owl: Owls are calm, observant and wise. They're highly efficient hunters, able to pursue their prey in complete darkness. Plus, owls are just damn cute.

At work, I leverage my observation skills to make sound judgments and believe that a calm approach can help me overcome issues that can get in the way of productivity. I attack projects with a vengeance. And I often find that I do my best work "in the dark," tackling work with limited information; I get a kick out of using that ability to create solutions and get things done.

Michael
Otter: I find purpose in supporting and helping others. I take interest in many different things and have a lot of curiosity.

A lot of my job has to do with making sure other creatives are able to do their jobs. I am interested in many different design disciplines, and enjoy bringing the right people together to make projects the best and most creative that they can be.

Sydney
Deer: I am kind and gentle in both personal and professional encounters. I am sensitive and empathetic to the needs of others. I am eager and hardworking.

In addition to my daily roles, at Relish, I look for areas where people are struggling, and I help in any way I can! I am always trying to lift the spirits of my coworkers.

Teresa
Hummingbird: Hummingbirds are independent, playful and fully present in life. If you’ve ever watched a hummingbird, you’ve likely seen them change directions swiftly and smoothly (even moving backwards at times). They’re also incredibly resilient, often traveling great distances over long periods of time.

At Relish, I’m a strategic conduit between our amazing clients and our talented team. Flexibility and resiliency are key in keeping projects on task, the team motivated and our clients happy. It’s a roll-with-the-punches and roll-up-your-sleeves kind of role that requires flexibility and creative problem-solving. All with a positive and playful mindset.

Kat
Fox: The fox is often associated with being tricky, however a fox as a spirit animal can also represent a teacher providing guidance on finding a way around an obstacle.

Like a fox, I am responsive, quick, and sometimes cunning! But above all, I try to be adaptable to tricky situations. My inspiration on choosing a fox as my spirit animal comes from the desire to sharpen my mental skills: analytical intelligence, power of deduction, and dealing with daily matters or bigger projects.

Taronda
Butterfly: Most of my life has been about growth, transformation and moving through different life cycles. I admire the beauty of the butterfly and its ability to fly freely. During moments when I am having a hard time, much like the butterfly, while the obstacles I face (pupa) may be ugly and dark, in the midst of those situations, I am transforming and eventually emerge triumphant (as a beautiful butterfly).

I have the ability to handle many projects at once and I’m flexible enough to wear many hats. At Relish, I am able to support multiple areas without experiencing burnout. I enjoy taking on new assignments, learning additional skills and continuously growing professionally so I can apply what I’ve learned at work.

At Relish Marketing, our fusion of creative and strategy unlocks your brand and propels it forward.
Savor your brand. View our client work. Work with us! Contact here.

by Corey-Jan Albert

Life at Relish: What I'm Reading

Looking for a good book? Our Director of Client Services, Teresa McCrerey-Wheat, shares what she's reading.

The 5 Second Rule. No, I’m not talking about a book on how long you can leave a fallen potato chip on the floor before it’s unsafe to eat. I’m talking about #6 on Amazon’s Most Read list, The 5 Second Rule by Mel Robbins.

A few months ago, I started seeing the hashtag #5SecondRule in one of my friend’s Facebook posts. I noticed it mostly appended to posts about her exercise routine, and it piqued my interest. Then, I opened the book up and read this: “If you can count to 5 you can change your life.” I was sold. I mean, who doesn’t have five seconds to change their life?

The 5 Second Rule is a simple way to shift your mindset from overthinking to action. It’s a form of metacognition – literally, thinking about thinking. Here’s how it works:

Mel developed the rule when she was at one of the lowest points of her life. After experiencing a significant business failure, she found it difficult to get out of bed every morning, hitting snooze again and again. In using the rule, she could get out of bed, overcome her challenges, find a new calling in life and share her insights with others who were struggling.

Whatever is holding you back in your life, this one-size-fits-all solution is here to help you solve it. Too good to be true? Tell that to the more than 8 million people all around the world using the 5 Second Rule to:

Change Behaviors

• Increase productivity – 5, 4, 3, 2, 1 – Start that project now!
• Live healthier lives – 5, 4, 3, 2, 1 – Set an alarm for an early workout!
• Declutter their homes – 5, 4, 3, 2, 1 – Start that pile to donate!

Act with Everyday Courage

• Launch a business – 5, 4, 3, 2, 1 – Google a business plan!
• Follow their dreams – 5, 4, 3, 2, 1 – Find flights for a dream vacation!
• Increase wealth – 5, 4, 3, 2, 1 – Schedule that meeting to discuss a raise!

Take Control Over Their Minds

• Overcome anxiety – 5, 4, 3, 2, 1 – Reframe that negative self-talk!
• Focus on things that bring you joy – 5, 4, 3, 2, 1 – Sign up for that dance class!
• Build confidence – 5, 4, 3, 2, 1 – Speak up in that meeting!

I’ll be honest, my mind has a way of taking over. Sometimes it’s in neutral with no gear change in sight and other times it’s in complete overdrive. I like the idea of a simple tool to get moving when I need to and to slow things down when life gets hectic. I’m practicing the 5 Second Rule to reenergize my exercise routine, be fully present with my family, put my own proverbial “oxygen mask” on when life gets crazy and increase my productivity - especially when it comes to procrastinating on my next blog post!

And with that, it’s 5, 4, 3, 2, 1, - Back to work!

At Relish Marketing, our fusion of creative and strategy unlocks your brand and propels it forward.
Savor your brand. View our client work. Work with us! Contact here.

by Corey-Jan Albert