About the Author: Dr. Valerie Steele is director and chief curator of The Museum at the Fashion Institute of Technology (FIT), where Jennifer Park is coordinator of special projects. Steele is also editor-in-chief of “Fashion Theory: The Journal of Dress, Body & Culture.”

Some of Dr. Steele's other books:

For a full listing of Dr. Steele's books, articles, exhibits, etc.
please see her website:
http://valeriesteelefashion.com

.........Kirk White

Adept Circle Magick:
A Guide for the Advanced Wiccan Practitioner,
(Kensington Press 2006)

Advanced Circle Magick:
Essential Rites and Spells for All Seasons,
(Kensington Press, 2008)

A contributor to:
Exploring the Pagan Path:
Wisdom from the Elders,
(2005)

A NEW book in progress called:
"The Book of Men's Secrets"
- the things men should know about life, jobs and women,
- and things women should know about men

NOTE: WE HAVE BEEN PRE-EMPTED!
We will be back on the air June 14
There will be live concerts on the radio station
April 12 - at 8 pm.

We were very sorry to have to postpone Sylvia Brallier's interview. She will be back with us at a future date.

.....Sylvia Brallier

Sylvia Brallier is the Director of the Tantric Shamanism Institute and the author of the book, Dancing in the Eye of Transformation. She has been teaching healing and tantric shamanism workshops nationally and internationally for 21 years. Her work is based on her own experiences with both ancient and new techniques for the evolution of consciousness.

info@tantricshamanism.com
www.tantricshamanism.com
Phone: 702-697-7003

Cookbook author of Going Wild in the Kitchen; Leslie Cerier is a gourmet caterer and personal chef specializing in whole foods and organic cuisine, recipe developer for natural foods companies and individuals with food sensitivities. Her robust New England based business includes custom culinary work for private clients as well as private and group cooking instruction and coaching. Cerier is a pioneer and national authority on wheat-free baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in grains has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction.

Leslie is the author of Going Wild in the Kitchen (Square One Publishers, 2005), The Quick and Easy Organic Gourmet (Barrytown Ltd, 1996), co-author of Sea Vegetable Celebration (The Book Publishing Company, 2001) and editor of Taste Life! Organic Recipes (Enchantment Books, 2002). Leslie has also developed many recipes for natural foods companies, including Green and Blacks (Organic Chocolate), Coombs Vermont Gourmet (Organic Maple Syrup) Lotus Foods (Jade Rice), and The Teff Company.

Leslie teaches cooking and lectures nationwide
To register call Leslie Cerier 413-259-1695
Or email: <lescerier@aol.com>

http://www.lesliecerier.com

Su & Jim try Leslie's Dark Chocolate Cake -- and the Hot Fudge Topping both from Leslie's Book "Going Wild in the Kitchen" It looks great! We'll taste it on the show Feb 9th. Try it yourself -- the recipe is below:

Dark Chocolate Cake Recipe
from "Going Wild in the Kitchen" by Leslie Cerier

Loved by vegans and non-vegans alike, this chocolate cake makes a great birthday cake. Wonderful served on its own, drizzled with Hot Fudge (page 192) frosted with the Vegan Chocolate Mousse (page 202), or serve all three.

Ingredients:
1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flax seeds
1/2 cup apple juice
1/4 cup + 1 teaspoon canola oil
1/2 cup maple syrup
1/2 tablespoon vanilla
1 1/2 cups chocolate chips --or 5.3oz dark chocolate (70 or 72%) bar broken into 1-inch pieces (1 1/2 cups)
3/4 cup vanilla soy milk

Procedure:
1. Preheat the oven to 350 degrees. 2. Combine flour, baking powder, and salt in a large mixing bowl. 3. Put flax seeds in a blender and grind into a powder. Add juice, 1/4 cup canola oil, maple syrup, vanilla, and blend. 4. Put chocolate pieces and vanilla soymilk in a 1-quart saucepan over low heat, stirring constantly, until chocolate melts, about 3 minutes. 5. Pour melted chocolate and blended wet ingredients into the dry ingredients in the large bowl. Mix well. 6. Oil a 9-inch cake pan or loaf pan with the teaspoon of canola oil. 7. Pour batter into cake pan. 8. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. 9. Let cake cool 30 minutes before removing from pan and serving. Serve warm: plain, topped with the hot fudge, or frosted with the Vegan Chocolate Mousse. (Let cake cool completely before frosting.) For a Change ---- Replace soymilk with juice.

Serves 8

L'Aura Hladik

Paranormal Investigator & Founder of NJ Ghost Hunters Society www.NJGHS.net
www.myspace.com/njghs

L'Aura is currently working on a book of her favorite investigations, and has appeared on many radio and cable tv programs.

L'Aura continues to present her findings and ghost stories at many libraries throughout NJ via a multi-media PowerPoint presentation. If you would like a presentation, please contact her directly. L'Aura and the NJGHS were highlighted on the Treasure HD Dish Network TV show "Magnificent Obsessions." Brian Sandt appeared in this show for the investigation segment also at the Eastern State Penitentiary in Philadelphia PA.

Snail Mail:
L'Aura Hladik
NJ Ghost Hunters Society PO Box 8018 Parsippany, NJ 07054
E-Voice: 908-325-0140