!Welcome to the opening of Morgan Rhodes' fine art store. I met Morgan a few years ago and was immediately drawn to her creative sensibility and positive energy. She has become an invaluable part of our creative / publishing team and I are proud to represent her.
Morgan's visual career began by studying fashion and commercial photography at the Fashion Institute of Technology. Instead of continuing in that direction, she jumped in to the film and television industry where she worked for 20 years in various roles. She worked with digital artists restoring films from the original reels to Blu-ray. She learned a lot about image touch-up and colorization. Some of her work included the theatrical releases of The Curious Case of Benjamin Button, Avatar and Transformers: Dark of the Moon, as well as, the Blu-Ray and theatrical re-releases of Disney’s Snow White, Pinnochio, Dumbo, Alice in Wonderland, Fantasia 2000, and Cinderella. Other Blu-Ray projects included Star Wars: Episode 1, Aliens, Rashomon, Terminator and True Lies.
In the last decade, she has worked as a motorsports photographer and action sports videographer. Her clients include TK Sport Horses, Andy Lee Racing, Bob Bondurant School of High Performance Driving, AEM Performance Electronics, Autosport Image (Porsche, Ferrari, Flying Lizard Motorsports, K-PAX Racing), Reiter Engineering, Andy Pilgrim Racing, and more.
As an avid baker, she started playing around with food photography. After we met, she became one of our senior storytellers and producers, developing recipes, and shooting features and food. Her work has been featured in Nourish and Flourish along with her amazing food blog.
If you are in search of a unique gift, please visit Morgan's store. Order now to miss the holiday rush. Since these are collectible prints, please allow ample time to place your order and time to ship to your preferred address.
Editon 4 of Nourish and Flourish coming soon!
This issue has been exceptionally fun to create and produce because many of the recipes we researched, developed, prepared, cooked, and enjoyed eating! Some feature traditional cooking methods; however, the cover shot features a feast that was cooked entirely on the Big Green Egg! This feast was a personal challenge as I wanted to shop, prep, cook, and photograph the cover of this issue, and then eat the meal all in one Sunday afternoon. Mission accomplished!
If you grow your own herbs and use items out of your frig and pantry, (like butter, salt, pepper, lemons, etc.) you can create this meal for under $30.00 easily. That works out to $7.50 per person without beverages! A great holiday feast that is easy to prepare for any homecook.
The smoky herb flavor of the chicken, with the garlic, oranges, apples, and tartness of the cranberries was a perfect combination. The roasted sweet potatoes added just enough punch with the rice to elevate this meal to another level: true three-dimensional flavors. My husband Dan, Maggie Mae, and Sadie Sae, my two sister black labs, agree this is an awesome meal worth repeating.
Stay Calm and EGG on!
I consider the Big Green Egg team part of my family. I have worked with them for more than a decade creating Big Green Egg Lifestyle, a special interest publication distributed internationally. I have really enjoyed experimenting with many new recipes over the last year, and I certainly had plenty of time considering the challenges we have all faced! I considered this a gift to continue to expand my culinary horizons and shoot some great food to share with you.
I am proud to have Big Green Egg as one of our founding “patron of the arts” partners who support Nourish and Flourish, the food community at large and local businesses.
Nancy Suttles | Publisher
Nancy’s Big Green Egg Roasted Chicken Holiday Feast
* You can also cook this is in a traditional oven
1 whole roaster chicken – giblets removed
Fresh herbs of your choice – chopped
4-5 sprigs fresh rosemary
Salt and pepper to taste
2 whole oranges sliced
1 lemon sliced
3 tablespoons butter
2-3 whole cloves of garlic
1 bag small fresh apples
½ cup fresh or frozen cranberries
5-6 small sweet potatoes
1 package tri-colored wild rice
½ cup pecans
1 whole pomegranate
Pre-Heat EGG or oven to 350°F. Place chicken in a cast iron plancha, skillet or roasting pan. Stuff cavity of chicken with sliced orange and lemon. Truss chicken with kitchen twine. Tie the chicken snug so that the wings and legs stay close to the body. This makes the chicken more compact which helps it cook evenly.
Rub chicken with olive oil and season generously inside and out with fresh herbs, salt and pepper.
Prepare the garlic: Peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Salt and pepper to taste. Rub apples with olive oil and place the apples and garlic around the chicken. Fill in with orange slices and squeeze some fresh lemon over entire dish.
Wash sweet potatoes and rub with olive oil, put in roasting pan and place on the EGG or in the oven. Cook for around 45 minutes until soft. Remove from heat.
Place chicken in EGG or oven for 30 minutes and baste the chicken with the juices in the bottom of the pan every 15 minutes. Total cook time is around 1 ½ hours or until the internal temperature reaches 165°F/74°C. Remove from heat, baste again with pan juices and let rest.
Cook rice according to the package and put in serving bowl. Toss pecans with a bit of olive oil, salt and pepper. Place pecans in a small oven safe dish and roast for about 5 minutes until golden brown. Cut pomegranate in half. Place the half in the center of your palm. Use your other hand to squeeze around the surface of the fruit. Using the back of a spoon, tap the back of the fruit to loosen the seeds.
Slice sweet potatoes, add a pat of butter, sprinkle with nutmeg and drizzle with honey. Slice chicken and serve with whole baked apples, a few cloves of roasted garlic, and side dishes.
To learn more about the Big Green Egg click the photo below.
This is a must-have for every animal lover! Tales & Treats is an interactive, advertisement-free publication featuring cover-to-cover informative, heart-warming, and inspirational stories from international experts. Each issue also features healthy doggie treat recipes and "Remi's Toy Box" which includes products and services from around the globe. Tales and Treats blends stunning photos with a clean, fresh design and interactive editorial content.
Tales & Treats is now available to download for only $1.99 during the month of May in honor of National Pet Month. Tales and Treats is an ad-free, 70+ page interactive publication that pays it forward. A portion of the proceeds of your download purchase will be donated to the Pets Make A Difference Fund. This program supports clinical research at the University of Wisconsin School of Veterinary Medicine. (see more about the program below)
Nourish and Flourish™ was created by Veracity Media Group (VMG) as a flagship "traditionally printed" title in 2019. Due to the overwhelming success and positive feedback, VMG has launched a series of "Nourish and Flourish Presents" special-interest interactive digital publications now available on multiple international digital platforms. Not only is this great timing (in light of the world crises we are experiencing), but it is also very eco-friendly!
Pets Make A Difference Fund was established due to the care that Scout MacNeil, a beloved Golden Retriever, received at the University of Wisconsin School of Veterinary Medicine while he was fighting cancer.
For seven years, Scout brought indescribable joy to the lives of his WeatherTech® family. On March 22, 2020, he bravely crossed the rainbow bridge to that special place where he no longer has to fight cancer. He died a hero, and although not here in body, his spirit continues on, advocating for other pets in need of lifesaving treatment. Scout brought international attention to canine cancer and rallied people worldwide to donate to the cause.
The University of Wisconsin School of Veterinary Medicine works tirelessly to research and administer lifesaving treatment to thousands of pets like Scout each year. To help the people who helped Scout and other patients just as special as him, we ask you to please join us in donating to the University of Wisconsin School of Veterinary Medicine and the important cancer research they do.
Read all about Scout and UW School of Veterinary Medicine in the current edition of Tales and Treats.
Pets make a difference in your life. You can make a difference in theirs.