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Archive for the ‘Gay Business’ Category

Boy Butter

In Being Gay, Dating, Gay Business, Gay NYC, Relationships, reviews, sex on November 11, 2010 at 12:47 am

Eyal Feldman knows the true meaning of “jiffy lube”


The staff at Boy Butter was kind enough the send over a wonderful variety packet of Boy Butter products; and well, it was our job to use it and abuse it, and review it for our wonderful readers.

Boy Butter in the News!

Here’s the lowdown on what kinds of Boy Butter was sent to Equal4all:

Boy Butter Original

This oil-based lubricant was the first of its kind. The yellow packaging is quite recognizable and when first applied to the right area(s), we felt right at home. The Boy Butter Original had a light scent and was light and creamy-as a matter of fact, almost too light to the touch. It was a good thing that when finished, the lubricant washed right off as if nothing happened at all.

Boy Butter H2O

A condom was used for this product and all that really has to be said is that both lubricant and condom held-up to the test. This Boy Butter H2O came out clear … no pun intended.

Boy Butter Warming Lubricant

To be honest, this kind of lubricant was our favourite one of all. It wasn’t clear, which is OK, but when applied, it was like the Fourth of July down under if you catch our drift. After rubbed-in completely, the warming sensation took over and the overall experience was most pleasurable. We highly recommend the Boy Butter Warming Lubricant.

Note: Boy Butter Lubricants and the website recommend taking part in safe sex at all times. Eyal Feldman is a mastermind, truly getting to the heart of personal lubrication for all to enjoy.

Purchase your piece of heaven today!

Have you ever tried Boy Butter? Let us know how you enjoyed it!

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Ryan Colford has a Glimpse of Man

In Art, Being Gay, Clothing, Dating, Gay Business, Gay NYC, Night Out, NYC, Relationships, sex on May 25, 2010 at 5:32 am

Ryan Colford is a New York City-based fashion and art photographer. He has been published in fashion and lifestyle magazines in America, England and Australia with a variety of features on international and local websites.

Currently, he is simultaneously working on two separate coffee table books. One collection is tentatively titled “The Candy Shoppe,” and blends vibrant colors, sexuality, texture and irreverence. The second is the “Glimpse of Man” collection and is a classic styling of fine art imagery of modern day man exposed.

His artwork has been exhibited in New York galleries and businesses. It has been used for everything from the promotion of art fairs to being auctioned off for charity events. Ryan Colford has also done advertising campaigns for women’s clothing, actors, musicians, key art for movies, corporate and small businesses as well as personalized individual shoots from weddings to specialty concepts.

To me, Colford undoubtedly portrays not only “man” through his eyes, but makes a bold statement about the evolutionary process and how far we have come have as a society.

Let’s get to the Q & A, shall we?

What does Pride mean to you?

It’s funny but Pride means so many things and really it changes depending on where you are at in life. Over the years, it’s changed for me and yet in other ways it’s remained ever the same. 

For me Pride is all about living honestly and openly and loving yourself. I can’t stress the importance of that one sentence! I can’t imagine not being honest about who I am. When I came out at 18, I had to reinforce being proud of myself and to break down doors and stereotypes. I was the ice breaker for my family and quite a few friends!

Now a thousand years later, I have a different perspective. I’m not proud of being gay anymore than I’m proud of having legs or that the sky is blue – for me, it just is. I’m proud of the man that I’ve become and still yet to be.

As a photographer, how have you implemented the idea of being proud into your work?

As an artist, I’m proud of the work that I do that speaks to people on that deep profound deep level. As a gay man, I’m proud of the work that I do that makes people think, that questions their beliefs, that exposes them to imagery they are not familiar with (and maybe uncomfortable with too!)

I think there’s a certain rawness to some of my images that are gay themed. I feel like I pull the shadows away for people and make them realize that at heart we are all the same.

As a gay man, do you feel that your work can be more easily scrutinized than that of a straight man?

I don’t know if it’s more easily scrutinized, but it’s definitely more likely to be classified as gay. I mean a picture of a man (naked or otherwise) isn’t really homoerotic unless he’s maybe sucking dick; it’s up to the interpretation of the viewer. So yeah, I get that reaction from a lot of straight people but I don’t really care. Art is all subjective and I create it because I can’t imagine not doing it.

What has been your favorite photo-shoot to date and why?

Shh, that wouldn’t be nice! It’s funny though, because every artist gets that question in one form or another; seriously though, I don’t have just one (besides you’re only as good as your last photograph).

I have moments though. There are times when I can connect with a model and draw out that creative spark and capture it for the world to see; to show them that beauty, that one amazing image that will always stay with them!

Who would you love to get your claws into and do a photo-shoot with? Why?

The list could be endless from musicians and superstars to men I’ve seen at the gym. I want to shoot so many people … really. I know it’s kind of a pat answer, but I love shooting so much, I can’t imagine just picking one person.

Let me give you a better answer I suppose. It’s more the energy of the model, their look, that certain “it.” Some models just have that light about them that I want to capture that moment in time forever.

Please tell us about your upcoming Pride exhibition:

Gladly! The name of the collection that will be up all month is “Glimpse of Man.” The “Glimpse of Man” series is an intimate and sensual look at the male form. There is an element of barriers removed and inhibitions cast aside. My focus on the male form is to expose the beauty of man without shame. Society and culture has de-sexualized the male form – from the clothing choices to interactions with other men.

One of my main goals is to present a positive and acceptable image of male sexuality. The “Glimpse of Man” is an exploration both for the model and the viewer. Each image has its own context and story that can be felt and interpreted on various levels. I invite the viewer to truly appreciate the life, sexuality, and energy of man.

Of course at midnight one night only, there’s going to be an adult show called “Raw Sugar.” These are selections of shots from “Candy Shoppe” that includes images that have been censored (and some that have not) for one reason or another. So it’s honest and open and blatant! LOL! “The Candy Shoppe” is all about color, texture, vibrancy, sex and fun. Come check it out!

Follow Ryan online:

RyanColford.com

Ryan Colford Photography

A note from the Photographer: “All photography simply involves evoking an emotional response. Whether that response is desire for a product or appreciation of beauty comes from the ability to tell a story with one simple image.” Ryan Colford

The “Glimpse of Man” Gallery Exhibition will be held at 25 Victory Blvd., Staten Island, NY 10301 at 9PM Friday June 4th, 2010.

-Joseph Federico

Photographs courtesy of Ryan Colford Photography, Other information provided by the Downtown Staten Island Council

New York City Boy: Gully is Twinkilicious!

In Art, Being Gay, Clothing, Clubs, Dating, Gay Business, Gay Celebrity, Gay NYC, Hollywood, Literature, Music, Night Out, NYC, Relationships, sex on May 13, 2010 at 5:13 pm

Some of you may have already been invited to join the Facebook group entitled “Gulliver’s Travelog.” This is not your ordinary group, nor is Gulliver your ordinary gay boy. The Facebook group is meant to gather fans and future friends of a young man that took life by the balls and decided to document his adventures every step of the way.

Equal4all: As a gay individual, do you feel that New York City has better opportunities than California?

Gully: There certainly are MORE opportunities. California right now is being ravaged by a piss-poor economy. Also, California is perfect if you’re looking for a job in television or film (or assisting in television or film); try looking for anything else and you’re shit out of luck.

In NYC, I received a job offer (and a job!) just by luck while walking my roomie (and fraternity brother’s) dog. That rarely if ever happens on the streets of LA and thereabouts. Meanwhile, you never know WHO you’ll crash into while you’re going about your day.

E4A: What made you decide to blog about your moving experiences?

G: Well, despite landing a job somewhat quickly, I’ve been having a tough time here in NYC. I figured it would be an excellent way to deal with my trials and tribulations – by documenting them online. It’s also led to a lot of friendships and relationships already. You’d be surprised by the sheer amount of people that have found me through the blog and extended a hand in friendship (you and your blog included!). I’m also a big fan of storytelling, and nothing makes for a better story than actual life.

E4A: What were you doing in California before deciding to make the big move to the Big Apple?

G: To be honest, I was doing nothing …that’s sort of why I moved. Like in the Savannah when a water source dries up, the herds move elsewhere. A potent combination of drama and joblessness, as well as a generous donation from my loving parents enabled me to pick-up and move … something no one thought I’d ever do, and something that everyone said I would quickly regret.

E4A: Tell our readers what the perfect date means to you:

G: A perfect date has a backbone of excellent conversation. I LOVE human interactions. I want my date to be up on pop culture and news. They’d be funny and our jokes would build off of one-another. Maybe we’d see a movie, play, or a musical; we could even go to a museum and have lots to talk about afterwards. I also love walking, so there should be some of that – in a preferably scenic locale such as Central Park or along the Hudson or East Rivers. Good sex is always an added bonus, too…

E4A: Please give advice to someone who may be struggling with who they truly are:

G: I think “who we truly are” is a problematic concept. Our cells live and die every day; after a number of days we are physically and technically a different person. Likewise, I believe who we are is just as fluid and changing.

I say focus on what you’re doing – who you’re with – and spend time creating such things as a statue, a painting, and a poem. We get closest to who we are at that exact moment while we are creating something … it’s not a “window” to the soul, but rather it allows you to chase your creation down to the roots within you that gave rise to what you made. If you spend a lot of time being emo and wondering “who you truly are,” you run the risk of answering the question with “nothing and no one” and that’s scary.

E4A:  Let’s be honest … top or bottom?

G: I’d define myself as a bottom with versatile tendencies … maybe a 75-25 split.

E4A: What can we expect from Gully within the year?

G: That’s a good question! Probably a lot of adventures … I have a habit of getting myself into intriguing situations. It took me a number of years to wear myself ragged in LA, but NYC moves at a far quicker pace. Hopefully I don’t wear out my welcome here too quickly.

People can keep track of me through my blog, my Facebook, and my Twitter. They can also ask me questions like you just did on my Formspring.

Joseph Federico

Project Runway Showcases Mr. Jesse LeNoir

In Art, Being Gay, Clothing, Gay Business, Gay Celebrity, Gay NYC, Hollywood, NYC, television on February 27, 2010 at 8:09 pm

Jesse LeNoir, fashion designer and reality show star. Jesse is an Ohio native who has made it from the Midwest to season seven of Project Runway. As fashion week in New York comes to a close, he gives us an inside look at Project Runway and what it’s like being a fashion designer.

Equal4all: Why did you decide to audition for Project Runway?

Jesse LeNoir: I knew as a designer who hasn’t attended design school, it is really tough to have any credibility or ability to show people what you do; so, I figured that the platform that Project Runway provides was perfect for getting into the industry.

E4A: What do you think Project Runway will do for your career as a fashion designer? 

JL: It is something that I’m hoping will open doors for me to work in the industry under someone I admire, like Tom Ford, or Thom Browne.  And also give me some recognition when I start my own fashion line.

E4A: What is your favorite article of clothing to design and why? 

JL: I love jackets and coats.  I think there’s just so much to them and they really can be the statement piece for an entire look.  I love doing cute dresses, but I think it’s something that I’m good at but so are many other designers.

E4A: If there was something you could change about your performance on the show, what would it be and why? 

JL: My confidence – I think I didn’t sell my work to the judges the way I should have.  I’m finding more and more that I need to just be unapologetic about my work and stand by it and defend it wholeheartedly because I love it completely so nobody can take that away from me.

E4A: What was competing on the show like in comparison to what you thought it was going to be? 

JL: Pretty close to what I expected, except for the talent level I was competing against.  I think the talent in the room was something that was so much stronger than I expected … it was terrifying sometimes.

E4A: What fashion designers do you admire most? Why? 

JL: I love Tom Ford’s work from what he’s done with Gucci, his own line, and now even directing for film – I think he’s truly a visionary and I would love the opportunity to work alongside him and learn from him.

E4A: How do you describe your design style? 

JL: Clean, tailored, and sophisticated.

E4A: Besides you, who do you think was most deserving to win? 

JL: It’s so very hard to pick one person.  I think we all really won being there because we were mostly small designers needing the exposure … so winning the show overall is just icing on the cake.

E4A: Any gossip about the other contestants or the show that you can spill? 

JL: I can’t gossip about other people, that’s just rude … ha ha.  I think the most salacious material will appear on the show so don’t worry.

E4A: Detail what goes through your mind when you are about to be critiqued. 

JL: There’s a certain amount of terror and also just that sort of feeling of having too much to say and not enough time to say it.  I found that I wanted to explain every detail about the design process that I went through and couldn’t so I had to fight to arrange my thoughts to be the most clear and concise.   The adrenaline doesn’t help that thought process either!

E4A: Do you ever feel at a disadvantage because you’re a man and are less familiar with a woman’s shape? 

JL: I think that being a man doesn’t hinder me really.  I think that because when I design, there isn’t any self body image that I’m evaluating the clothes by, so I can really stay focused on the shape of who I’m dressing.  Also, being a straight man I think helps me because I know what I find appealing on a woman and I try to create that.

E4A: How do you feel about the stereotype that all male fashion designers are gay? 

JL: I think there’s definitely a lot of truth to it, but like every rule or stereotype, it’s never 100% accurate.  I think I’m surely a novelty in this industry but there are others and really it doesn’t matter either way.  It’s about the work; an engineer isn’t any better or worse because of his/her sexual orientation so why should this be any different?

E4A: How do you compare yourself to the past Project Runway winners? 

JL: Eh?  I’m doing my own thing for sure.  I think Jeffrey is someone that people would compare me to, but my style is totally different.

E4A: When it came time for you to choose a model, what were you looking for? 

JL: Something interesting in their face that inspired ideas in me.

E4A: What was the best compliment a judge gave you? 

JL:  “I love this look!”

E4A: Who was your favorite celebrity judge? Why? 

JL: Past seasons?  Natalie Portman.  She is someone I would love to dress.  My season?  Probably Georgina Chapman – she was stunning and I like her work.

E4A: Given what you know now, would you compete on Project Runway again? Why? 

JL: Probably; I would definitely be more efficient at it too!  There’s a learning curve for sure.  It’s been a surreal experience overall and something that is an amazing story and novelty in life.

For more information, please go to http://houseofkilroy.com/ or http://jesselenoir.com/

Lindsay Dahlstrom

*Project Runway images provided by of lifetimepress.com*

Photo Sources 1, 2, 3, 4

Dougall Fraser: E4A’s Top Psychic

In Art, Being Gay, Dating, Gay Business, Gay Celebrity, Gay Weddings, Hollywood, Literature, Night Out, Relationships, religions, sex on February 25, 2010 at 5:39 pm

Dougall Fraser is a professional psychic and has recently looked into the future for some of the women on The Real Housewives of Orange County. In this interview, he details how he decided to become a professional psychic, talks about the housewives, and tries to see into his own future.

Equal4all: You recently made an appearance on The Real Housewives of Orange County. Can you tell us a little bit about your experience with the women? Which housewife can you foresee having the most drama in her life in the near future?

Dougall Fraser: When I was invited to appear on RHOC, I honestly thought it would be the easiest job in the world.  I figured that as a gay man, I wouldn’t be threatening to the women and it would be a fun night to connect with them.  Not the case.  The 6 or 7 min segment that aired was a flash of what really was close to two hours.  Most of the women were a bit cold to me with the exception of Tamra and Alexis.  In the end, I think the women were afraid of what I was going to reveal – and in fairness to them, they really had no idea that I was coming.

As far as drama is concerned it’s safe to say that we will see the most drama coming from Gretchens’ life.

E4A: Please tell us a little bit about how you got into the business of being a professional psychic and how you have grown from your career choice:

DF: I don’t think any kid dreams of becoming a professional gypsy.  As the fat, chubby kid on the playground, I was dealing with some intense emotions.  My parents were on the verge of divorce, my sister had leukemia, and I was pretty sure I was gay.  In an effort to avoid my problems, I looked to things like meditation, channeling, crystals, and anything to get out of my head.  I quickly learned that a really fun way to avoid my own problems is to talk about the problems of other people.  This became a little bit of an obsession, something I thought was a hobby.  After years of practice, it coincidentally became my career.  At the age of 20 I came out of the closet, lost a ton of weight, and started taking care of myself emotionally, spiritually, and physically.  I had been reading part time when people asked, and making my living as a massage therapist.  Randomly I was selected the best psychic in Dallas and had an article written about me.  When that publication came out, I went from five readings a month to several readings a day with a three-month waiting list.  For me, this was a huge sign that this work was my destiny.

I feel so lucky to take a peek into peoples lives every day.  My clients are my teachers – I learn from their mistakes.  I share in their joy and their pain.  I get to see such a cross section of people.  It has given me the tools to achieve my goals and to help others achieve theirs.

E4A: In the past, have you been able to foresee important events of your own life? How has being a psychic set you apart from others?

DF: I believe we all have intuition; the only thing that separates me from others is the fact that I listen to it.  The moment I met my husband I heard the words in my head, “You will marry him.”  My second thought was, “God, I must be drunk.”  I wish I could tell you that every day I wake up and have coffee with my spirit guides and they tell me exactly what is going to happen … not the case.  What makes me different is that I pay close attention to my first gut reaction.  I trust what my intuition is saying and keep it in mind.  For example, when I had the psychic impression of who I was to marry, I didn’t blurt it out.  It’s not like the next day I said “Well, I see us getting married.  You should move in!”  Can you imagine?  We dated like normal people and I didn’t tell him for a year that I had that vision.

E4A: How did you realize you were psychic? Did you have a vision when you were younger or is it a family business you just came into?

DF: My family’s business is real estate.  My parents used to say that by the time I was standing in the crib I would talk about colors around people and hearing voices.  Like any good mother, she was positive that I was special.  Like any rational father, I was quickly sent to therapy.  In short, seeing auras, or the energy that surrounds every living thing, has just been as common to me as being left-handed.  I’ve spent years studying energy, color, and light work to define and understand what I was seeing.

E4A: Do you feel that being a psychic and also being gay, that you fit into a certain kind of stereotypical box?

DF: That’s a good question.  I don’t know if I fit into a box – however, I do think society gives permission to women and gay men to be more intuitive.  Feelings, emotions, energy, these are all seen as feminine traits – we always hear about women’s intuition.  I also think that many gay people look outside of traditional religion to find their spirituality.  In the New Age community, all are welcome.

E4A: On your facebook page, it says you are married and he looks like quite the catch. Please tell us how you met your Prince Charming and what married life is like.

DF: OK, moment of truth … David and I met seven years ago in the middle of the night.  It was supposed to be an Internet hookup.  What?  I’m only human.  Anyway, turned out he is the love of my life.

We had our wedding on June 10, 2007 at Bedell Vineyard on Long Island.  We are also one of the 18,000 legally married couples in Los Angeles.

Marriage is so much more than I thought it would be.  It’s very powerful having a co-pilot or equal to share my life with.  We work very hard at inspiring each other to be the best we can possibly be.  In short, I am still smitten with the man – he’s the best.

E4A: If you had the chance to do it all over again, what career path would you choose for yourself?

DF: No regrets … I wouldn’t change a thing.

E4A: How is being a psychic different than taking part in other groups that believe in witchcraft and the occult? Have you ever gotten negative feedback for what you do?

DF: Witchcraft or Paganism is more of a religion and way of life; I haven’t really studied that world very much.  I tend to lean more toward Tibetan Buddhism.  In short, Witchcraft is a Goddess or Earth-based philosophy.  Most of my work deals with the spirit world.

E4A: Where do you see yourself in 5 years?

DF: My career goals are to write my second book, and host a daytime talk show.  I would love to inspire people to look beyond the physical, to see their true selves and find their happiness within.  My personal goals are to continue putting down roots and building a happy life in Los Angeles.

E4A: Please give our readers advice on how to stay true to themselves as members of the GLBT community:

DF: Simply put, be who you are!  I follow a basic metaphysical guideline that energy follows thought and thought directs energy.  So be proud, be powerful, and emit a light from within that says “I am who am I am, and I love myself.”

Dougall Fraser is the author of the memoir: But You Knew That Already: What a Psychic Can Teach You About Life

For more information, please go to: DougallFraser.com

Facebook: http://www.facebook.com/#!/dougallfraser

Twitter: http://twitter.com/DougallFraser

J. Federico

-Television appearance and book cover images of Mr. Fraser provided by Guttman PR-

Photo Sources 1, 2, 3, 4, 5

Glam Rock: A Chat with Robin Fucking Black!

In Art, Being Gay, Clothing, Clubs, concerts, Dating, decor, Gay Business, Gay Celebrity, Gay NYC, Hollywood, Literature, Lounges, Music, Night Out, NYC, Relationships, television on January 20, 2010 at 1:52 am

Glammer Robin Black gushes about his new band, his inspirations, and how he wouldn’t mind makin’ out with a dude … that’s why we love him!

Equal4all: How, when, where and why did Robin Black and the Intergalactic Rock Stars form?

Robin Black: I moved to Toronto in 1998, and found four like-minded glam rockers … we started playing in late ’98. We just wanted to be the kind of flashy, good time, exciting band that you just never saw any more.

E4A: Do you still perform with the boys? Why/Why not?

RB: I still play with “Starboy” Chris Cunnane, the last original member. I have a great new band coming together to tour Canada this spring and the UK this summer. Over time, being in a band is like being married to 5 men of questionable hygiene; you develop different goals in your life. I really appreciate everyone I’ve played with before.

E4A: In the song “More Effeminate Than You,” do you feel that the message is misrepresented in the heterosexual sense or do you not mind how your fans interpret it? To be honest, as a gay man, I thought you were singing about being more of a queen than your supposed boyfriend and absolutely loved the message of “take me as I am!”

RB: I think it’s cool that you see it that way. It was used in the first episode of the North American version of Queer as Folk at the moment when the kid (Justin) was outed at school, with “faggot” spray painted on his (Brian’s) Jeep. It was very powerful, and I was very moved how they used it. The way you viewed it, as a gay man, is exactly how most straights view it … that you are more “femmy” than your partner … for straight guys, it’s about being femmier than their girlfriend. Actually, Starboy wrote most of the lyrics and I usually want to write my own lyrics for his songs, but those were so powerful, and I loved the sentiment, so I just added some of my own…

E4A: Do you get labeled as “gay” or “bi” at all because of the way you dress and act?

RB: I’ve been called “gay” thousands of times. I happen to be a (mostly) straight guy who wears make-up and nail polish and dresses flashy. Rednecks and idiots use the term “gay” as an insult, but I sure as fuck don’t take it as an insult.

E4A: Have you ever had a hot experience with a member of the same sex? Who was it with? Do you regret it? Would you do it again?

RB: There have, in the past, been alchohol-fueled evenings where many people were naked in the same room/bed. You often wondered whose hand was where, etc. I remember, in flashes, a guy watching me roger his wife once. Man, crazy times. But, I haven’t had the man on man experience. I’m pretty into girls. I can’t help it. I was born that way. But I wouldn’t rule it out.

E4A: Please give an average Joe some fashion tips as to how to achieve your look on a regular basis:

RB: Glam rock is about cool clothes and hair, eye make-up, etc., but it is, most importantly, about expressing yourself freely. DO YOUR THING! That’s my tip.

E4A: How’s the marriage going? How’d you meet your blushing rocker-bride? Any kiddies in the future?

RB: Marriage is tough. I’ve been married before. Didn’t work out. We are actually going through a turbulent time. I am a very driven guy who always puts my career (the entertainment business) and my dreams first. It’s not super conducive to great relationships. I am also a hopeless romantic.

E4A: Please give advice to anyone in the GLBT community who is struggling with who they truly are:

RB: It’s tough to be different, but living your life the way you want, instead of by others rules, is worth it no matter how hard it is. Fuck, think of the alternative. DECIDE that you will not spend your years here living for other people’s expectations. Wake up every day and celebrate who you are.

E4A: Who’s your biggest inspiration in the wonderful world of music and glam rock? Is David Bowie aka Ziggy Stardust one of them?

RB: I love Bowie and I love T. Rex. As a kid, I wanted to be just like Billy Idol.

E4A: Comment on how you thought Velvet Goldmine represented the glam rock era. If you didn’t see it, what movie correctly portrays the genre that you perform in?

RB: I loved the look, I loved the music. I thought it really, really felt like the gendre-fucked drug-fueled glam rock days that I imagine in the 70’s. I fucking LOVE Hedwig and Phantom of the Paradise.

E4A: What does Robin Fucking Black have planned for the future?

RB: I am developing a TV series right now. Writing a new record. Touring Canada this year. Touring the UK and Germany in August. I am also fighting my first professional Cage Fight in Ottawa, Ontario on July 26th. Don’t ask. Just hoping to keep life an adventure!

Interview conducted and edited by J. Federico

Photo Sources 1, 2, 3, 4, 5, 6, 7

Christmas Dinner Ideas with a Healthy Twist

In Art, Being Gay, Gay Business, holidays, NYC, recipes, religions on December 25, 2009 at 8:21 pm

 

Christmas is a time when you really appreciate what you value most in life, time spent surrounded by your closest friends and family reminiscing about the great times passed over a grand feast. Since the late 1600’s and earlier, there has been a Christmas celebration, and along with it a great feast. In the early 1700’s, the Christmas feast was of a grand scale and held by the aristocracy. This grandeur continued on into the 30s and 40s where The Great Depression and World War II made celebrating much harder and made the great feast of yesterday into a meal consisting of canned vegetables and jellies. The pheasants, oysters, consumé, and crown roasts were lost with the greatly depreciated economy. As time continued on, the 50s, 60s, and 70s brought back roast duckling, oysters Rockefeller, and standing rib roasts. Understanding tradition and why it is so important to keep the essence of the feast alive, will help you truly make an amazing meal this Christmas.

This year, mix tradition with a new approach to a healthy lifestyle. Create dishes inspired by classics but with a much lighter load on our bodies and our wallets.

Every Christmas feast was centered around a roast of an animal; pheasant, pork, beef, and duck are a few examples of traditional roasts served for dinner.

Because pork is so lean and high in protein, I chose a pork-based dish for this Christmas centerpiece.

Apple Cider Brined Pork Loin with Cider Mustard Sauce

Brine:

1-Gallon Apple Cider
10 Cloves Garlic
10 Sprigs Fresh Thyme
5 Sprigs Fresh Rosemary
2 Cloves
1 Cinnamon Stick
2 T Mustard Seeds
1 T Fennel Seeds
1 Orange Peel
1-Cup Sugar
1-Cup Kosher Salt
2 T Whole Pepper Corns
1 Bay Leaf

Bring all ingredients to a boil in a large pot. Turn the heat down and simmer for 2 minutes to dissolve sugar and salt and coax flavor out of ingredients. Cool down completely and then add your pork loin.

(It’s important to use kosher salt because kosher salt weighs about 5 ounces per cup and iodized salt weighs 10 ounces per cup. If you use iodized salt, only use a ½ cup.)

Acquiring your roast:

In the supermarket, you can usually find boneless pork loins ranging from 1-4 pounds. It takes about 30 minutes of cooking time per pound of pork loin, so you can gauge your cooking time based on the size of pork loin you can find and the size you need.

For this recipe, I use a 4 pound boneless pork loin roast, but again you can use any size. Place your pork loin in your cooled brine and make sure it’s completely submerged. If it’s sticking out you can place a plate on top to keep it down. Cover completely in plastic wrap and let it sit for 12 to 24 hours.

Preparing your roast:

2 T Olive Oil
1 T Salt
1 T Cracked black pepper
1 T Thyme, chopped finely
1 T Rosemary, chopped finely
1 T Orange Zest 

Remove your pork loin from its brine and place it on a wire rack on top of a sheet pan. Take paper towels and dry the pork loin completely. Drizzle olive oil on your roast and coat with all other ingredients.  Place your roast into a 425° oven for 20 minutes, or until nicely browned. Then turn the oven down to 400° and cook until roast has an internal temperate of 140°. You want your roast to be at an internal temperature of 145°, but the roast will still cook when you take it out of the oven. This is called carryover cooking. Carryover cooking will finish cooking the roast gently and redistribute the juices within the meat, keeping it nice and juicy when you cut into it. It should take about 1 hour and 45 minutes to 2 hours of cooking and resting time. Take all your dripping from the pan and set aside for the sauce! Be sure to check the roast throughout its cooking time. There is nothing worse than a dry roast!

Apple Cider Mustard Sauce:

2 cups apple cider
2 cups chicken stock
1 shallot
4 cloves garlic
1 bay leaf
1 thyme sprig
3 T whole grain mustard
Pan drippings

To start, slice your shallot thinly and mince your garlic finely. Sauté them in your pan drippings for a few minutes and then add all of the ingredients besides the mustard. Bring to a boil and then reduce down to a simmer and let it cook until it has reduced three-fourths and is a sauce consistency. When the sauce is finished, add the mustard.

To go along with your roast, you need a few delicious sides to compliment and complete your meal. Roasting vegetables really brings out a depth of flavor and naturally occurring sweetness.

Roasted Butternut Squash

2 large Butternut Squash
1 sprig Thyme
2 T Olive Oil
Drizzle of Honey
2 T Salt
1 T Pepper

Peel and seed your squash. Dice it into 1” cubes. Remove the tiny green leaves from the stem of the thyme sprig and chop it finely. Toss the squash with the olive oil, thyme, honey, salt, and pepper and place on a sheet pan. Roast at 400° for 15-20 minutes. Turn the squash every 5 minutes to avoid blackening. Check the squash with a knife to ensure doneness.

Roasted Fennel

4 large bulbs – Fennel
1 sprig -Thyme
1 whole – Lemon
4 cloves – Garlic
2 T – Salt
1 t – Pepper
2 T – Olive Oil

Wash, halve, and core your fennel. Cut each half into fourths. Remove the leaves from the thyme and chop finely. Zest the lemon and smash the garlic cloves. Toss all ingredients together and roast in a 375° oven for 20 minutes.

Haricot Verts with Shallot and Almond

2 T Olive Oil
2 T Salt
1 T Pepper
1 Pound Haricot Vert
1 Large Shallot
2 Cloves Garlic
½ cup Sliced Almonds

Bring a pot of water to a boil, add salt and drop your haricot vert in. Boil until just tender and then drain and set aside to cool. Slice shallot paper thin, and mince the garlic finely. Toast the almonds and set them aside. When ready to eat, sauté the cooked beans in a tablespoon of olive oil with the shallot and garlic. Add salt and pepper and cook through. Top with toasted almonds.

Parsnip Puree

5 large parsnips
6 cloves Garlic
1 liter Chicken Stock
1 sprigs Thyme
1 Shallot

Peel parsnips and cut into large chunks of equal size. Smash garlic cloves and roughly cut the shallot. Remove the leaves from the thyme and put all ingredients into a pot. Bring the pot to a boil and then turn down to a simmer. Cook until fork tender, or about 15-20 minutes depending on the size. Once cooked, strain the parsnips but keep the liquid. Blend the parsnips and add the liquid slowly until you have a nice smooth mass, with a texture similar to mashed potatoes. Although it’s more work to blend them this way, you want to do this to make sure that that texture is correct and not too watery.

Naval Orange Marmalade

2 oranges
3 cups water
2 cups sugar

Cut the ends off of you oranges and then halve them. Slice the oranges as thin as you can. Put your oranges, sugar, and water in a pot and bring to a boil. Turn down to a simmer and cook for 40 minutes, stirring frequently so that it doesn’t scorch.  Once it has thickened and the fruit is completely softened, pull it off of the heat and cool.

Wine Pairing:

For this meal I would serve a light red wine that would compliment the pork and not compete with it. A pairing that would be great would be a Beaujolais Noveau!

This wine is made from the Gamay varietal of grapes and is very light and easy drinking. It is also special to have it with this meal because it is only released the third Thursday of November every year and needs to be consumed soon after because it doesn’t have the ability to age. On another note, it should be served slightly chilled to enhance its fruity flavors.

Now it’s time for the finale to this fantastic meal! Traditionally the dessert course is full of heavy puddings, tarts, and pies. This year, try something different and end the meal with a light and seasonal dessert. A Pavlova is a pastry that is made from a meringue base and is baked until it’s light and crispy. The inside stays chewy like marshmallow, and then there is a cream filling and it is topped with fruit. The dessert was named after the famous ballerina Anna Pavlova and is a holiday tradition that started in the 20s.

Pavlova with dried fruit compote

Filling:

1 cup Ricotta
1/4  Chevre
¼ Greek yogurt
2 T Honey
½ t Vanilla

For the filling, blend all ingredients until smooth. This filling is delicious and much healthier than the regular filling, which is made of cream and sugar!

Fruit Compote:

2 oz Dried Apricots
2 oz Dried Cherries
2 oz Golden Raisins
2 oz Dried Cranberries
2 oz Dried Figs
1 T Orange Zest
1 T Lemon Zest
1 cup Brandy
1 cup Orange Juice
1 Cinnamon stick

Cut your apricots and figs into smaller pieces, and zest your orange and lemon. Put all ingredients into a saucepot and cook until the fruit is soft and the juices thicken, about 20 minutes.

Pavlova:

4 Egg whites
¼ t cream of tartar
1-cup brown sugar
4 t cornstarch
2 t white vinegar
1 t Vanilla

Put your egg whites and cream of tartar in a bowl and beat it until small peaks form. Add the sugar slowly with the mixer on low until it is thick and glossy. Add the cornstarch, vinegar, and vanilla. Mix for 30 seconds just to blend all ingredients.

Bake on a parchment-lined sheet pan and form it into a disc in the middle of the pan. Smooth the top of mass so that it cooks evenly.

Bake at 250° for an hour and a half.  After the total baking time, turn the oven off and let it cool completely in the oven. This will form the crisp texture and prevent it from becoming sticky.

Only assemble this dessert right before you are about to eat it! The Pavlova should be room temperature, the cream should be cold, and the compote should be just warmed through.

Top the Pavlova with the goat cheese mixture and compote and serve!

This dessert is so impressive and so easy! It is an indulgence and a lot healthier than most desserts. Although there are eggs and sugar in this recipe, you are using the white of the egg, which has no fat, and a small amount of sugar. There are lots of textures and flavors going on, which will be a great end to a fantastic meal. Try something new this year, and start a new tradition with your friends and family!

Merry Christmas!

Sean Gallagher

Photo Sources 1, 2, 3, 4, 5, 6, 7, 8

New Relationship Tips and How to Act

In Art, Being Gay, Clothing, Clubs, Dating, Gay Business, Gay Celebrity, Gay Weddings, holidays, Hollywood, Night Out, NYC, Relationships, sex on December 21, 2009 at 11:23 pm

I haven’t had the greatest run with relationships. My love life has been sucky for a while, but if there’s anything I’ve learned from it, it’s how to act while your relationship is still young, tender, and fresh. Here are some DOs and DON’Ts:

DON’T be annoying! A stage 5 clinger is the last thing your partner needs. Try to space out text messages and phone calls. Don’t check on them every 5 minutes. This will lead to serious attachment issues, believe me.

DO play hard to get! Everyone likes a challenge, so why not? DON’T, however, be too defensive. Try to find a happy medium that suits you and your other half.

DON’T make the relationship all about gifts. Sure, flashy things and nice clothes are great, but not at the beginning of a relationship. Save those for when things get serious. Remember, love cannot be bought.

DO make compromises! Don’t make it all about you, and don’t let your partner take all the spotlight. If you find that the other person tends to be an attention whore, stay away! This will only make you feel you belittled, and that should never happen. An occasional expensive dinner or splurge is appropriate, but don’t make your partner go bankrupt!

DON’T break-up because of a few fights. Conflict is natural and in some cases, necessary. Occasional verbal arguments and disagreements will always occur. If you are looking for the perfect relationship, get ready for disappointment. Not everyone can agree on the same things, so don’t expect it to happen with your partner.

DON’T expect your partner to pay for every date! If he insists, convince him to switch things up a little bit and treat him to dinner and a movie once a month. You must give him a break once in a while!

Now, I’m not guaranteeing that these tips will apply to all relationships. These tips were formulated from my own experiences in the dating jungle. Winter is the best time to spread love, so go out there and find your perfect match!

Matt Scotto

Photo Sources 1, 2, 3, 4

Host a Healthy Halloween Party

In Gay Business, holidays, Night Out, recipes on October 23, 2009 at 7:43 pm

halloween party

Fall is by far one of my favorite times of the year. The temperature is growing cooler and the leaves are changing to the most beautiful shades of orange and red. For me, fall means pumpkins, butternut squash, hearty stews and deliciously tender braised meats. What’s not to love? This time of year also means entertaining, parties, and of course Halloween. All the heavy, hearty foods that we eat around this time add up and put on the pounds. Halloween is the worst culprit, binging on all sorts of unhealthy foods that leave our body screaming for help! This year when you throw your Halloween party, lighten it up with fresh flavors and spice; use creative techniques and flavors that ignite the senses without all the extra fat and empty calories … create an impressive menu for a killer party!

Healthy Snacks:

Snacking is one of the biggest culprits of seasonal weight gain. When throwing your Halloween party, keep your guests’ appetite at bay by providing them with healthy options.

Exchange your greasy chips and fatty dips with a heart healthy garbanzo bean dip and pita chips.

When throwing your party, it’s up to you whether you want to buy your hummus or make it yourself. If you choose make it yourself, you can flavor it any way you want and control the amount of fat and salt within it. To make it yourself, follow this simple recipe for a delicious and smooth dip.

hummus

Sun Dried Tomato Hummus

1 (16 ounce) can chickpea, drained and rinsed
2 T tahini
¼ cup olive oil
2 garlic cloves, peeled and smashed
½ lemon, juiced
1 T salt
½ t black pepper
1 (5 ounce) jar of sun dried tomatoes

1. Combine all ingredients except olive oil in a food processor. Pulse ingredients until roughly chopped.

2. Next, keep pulsing and stream oil in until smooth and there are no big chunks of garlic or sun dried tomatoes.

3. Serve your hummus with pita, or toast them in the oven for a few minutes and serve it with pita chips!

Another snack that you can put out to thrill your guests are some spiced nuts! Again, you can either buy them or make them yourself. If you decide to make them, since they are so easy to do, you’ll appreciate the final product.

spiced nuts

Spiced Nuts

1 (8 ounce) bag walnuts
1 (8 ounce) bag peanuts
1 (8 ounce) bag cashews
2 T cayenne pepper
2 T cumin
2 T chili powder
4 T brown sugar
¼ cup salt
1 T black pepper
1 T oil

1. Toast all nuts on a sheet pan in the oven at 350° for about 5 minutes, until fragrant and light brown.

2. Combine spices and brown sugar together in a large bowl. Once the nuts are nicely toasted, combine oil and hot nuts in the large bowl with the spice rub. Toss until nicely coated.

3. Transfer the nuts back to the sheet pan and bake them 3-5 minutes until the spices adhere and the sugar melts. When the nuts are finished, take them out, let them cool, and enjoy!

Note: These nuts are irresistible and spicy! They will awaken your guests’ taste buds and keep the party going. Nuts are full of protein, antioxidants, and omega-3 fatty acids, which will fight off heart disease, cancer, and help you build muscle!

Beverages:

Snacking aside, at some point your guests are going to need a meal and something to drink. Traditional “punch” that is served at parties is made up of several kinds of juices and sodas that contain high fructose corn syrup, artificial coloring, and lots of sugar. So let’s replace the sugary drink with a fruity, fizzy, and light alternative that will refresh and not weigh you down!

pomegranate fizz

Pomegranate Fizz

1 bottle Champagne/sparkling wine
1 liter pomegranate juice
4 mint leaves
1 orange, zest and juice

1. Combine the orange zest and juices in a large container with the mint leaves and add the pomegranate juice.

2. Right before serving, add your sparkling wine or champagne.

Note: Pomegranates are filled with antioxidants and are one of the foods that you should be consuming on a regular basis. With this drink you can change it up any way you like. You could use a not-from-concentrate juice that you prefer, or you could try a distilled spirit like vodka or gin. The combinations are endless! If you decide to go with a lighter drink, you’ll be able to drink more and not worry about feeling bloated!

Main Courses:

Now for the meal! I believe when hosting a casual party where you are going to have a large number of guests to entertain, that you shouldn’t have to serve plated meals. The answer to this is called Family Style. Large plates or pots, filled with a good amount of food, where your guests can serve themselves. This allows them to choose what they want to eat and how much of it!

To start off the meal, use a fresh, palate-cleansing salad. A bright and delicious salad will awaken the taste buds and have your guests salivating for the main course!

Fennel, Orange, and Arugula Salad with Grapefruit Vinaigrette

Fennel, Orange, and Arugula Salad with Grapefruit Vinaigrette

1 Fennel Bulb, cored and sliced paper thin
4 Oranges, Zested, Segmented
2 Bags cleaned Arugula
½ Cup Dried Cranberries
½ Cup Toasted Sunflower/Pumpkin Seeds

Vinaigrette

4 Ruby Red Grapefruits
2 T Whole Grain Mustard
1 T Salt
½ t Black Pepper
¼ Cup Olive Oil

1. To start, place your sunflower seeds on a sheet pan and put them in a 350° oven for 4-5 minutes or until lightly browned. While that is going, you can start slicing your fennel.

2. Take your fennel bulb and trim the top green stems off … you won’t need them. Next cut the rough bottom of the fennel bulb off. Take your knife and cut the bulb in half lengthwise. When you cut it open you will see that there is a core on the inside, almost in the shape of a triangle. Carefully take your knife and remove it, it’s much too tough to eat. Now that your fennel bulb is ready, take your knife and slice it paper thin, or as thin as you can. Put aside and start with your oranges.

3. Using a micro plane or zester, zest all your oranges, making sure not to get any of the bitter pith underneath. When finished, take your zest and put half in a bowl for the dressing and half in a large bowl for the salad. Next you want to segment your oranges. Take your knife and cut the top and bottom off of the orange. Then use your knife to carefully cut down the sides, leaving you with all the segments of the orange attached without any skin. Now take your knife and a make a cut on each side of the segment releasing it. Take all your segments and put them in the bowl with the orange zest and fennel.

4. Now that everything is ready, it’s time to make your vinaigrette. Slice your grapefruits in half and juice them into a bowl. Add your orange zest, mustard, salt, and pepper. Whisk it together, and then start adding your olive oil, streaming it in and whisking at the same time to make an emulsion. The mustard will help to bind it together. Your salad is done. You can place the fennel, orange, and cranberries on the lettuce in a bowl in the fridge. When you’re ready to serve, toss it with the vinaigrette and top with the toasted sunflower seeds. You really can get all these ingredients ready the night before and assemble when you’re about to eat.

Note: This salad is extremely simple and very impressive! Your guests will be in awe at the combinations you’ve put together. The fennel when sliced raw has a fresh anise flavor and a voracious crunch to it. Paired with the citrus from the orange and the peppery arugula, it’s sure to make for one lovely bite.

This salad is also very light and acidic; to balance, you need a dish that’s a little heartier. Around this time of year we want something comforting to eat, which usually relates to weight gain. I’ve found that you can make comfort food in healthy ways, by using leaner meats and tons of vegetables, and in this case, beans.

white chicken chili

White Bean Chicken Chili

2 T Olive Oil
4 Pounds Ground Chicken
2 Yellow Onions, small dice
2 Green Bell Peppers, small dice
1 Yellow Bell Pepper, small dice
1 Red Bell Pepper, small dice
1 Jalapeño, minced
8 cloves Garlic, smashed
4 T Tomato Paste
1 Large can Whole Tomatoes
2 Cups Chicken Stock
2 Cans Cannellini Beans
1 T Cumin
1 T Cayenne
1 T Chili Powder

Garnish Tray

Chopped cilantro
Lime wedges
Pico di gallo
Shredded Cheddar

1. To start this hearty chili, dice all your veggies and sweat them in a large pot with 1 tablespoon of olive oil. Season with salt and pepper and when they are translucent, remove and set aside.

2. Turn the heat to high and add your ground chicken. Leave the chicken in the pot for a minute or two to let it brown a little before stirring around and breaking it up. Use a wooden spoon to break up the meat and cook it uniformly.

3. Next add your tomato paste and stir it in to combine and let it brown a little. Add your spices and vegetables that were set aside. Stir to combine and then add your canned tomatoes and chicken stock. Bring to a boil and then turn down to a simmer for an hour and a half. Finish with garnishes.

4. Serve your chili right out of the pot you cooked it or in a large dish. Put all your garnishes in separate dishes. Have your guests ladle it into bowls and garnish it themselves. This will provide interaction and whimsy to your meal.

Note: This chili is full of flavor and is comforting. Don’t worry about this dish being heavy, it’s a warming and healthy dish that will delight you with flavor and not increase your waist size.

Desserts:

Time for candy! Halloween is by far the time of year when we consume the most candy. Although it is not healthy, you have to be able to celebrate and have you what you love! The key is to eat what you love in moderation.

One type of candy that actually has some health benefits is dark chocolate. Yes chocolate can be good for you! I used to work for Godiva and I have a great passion for chocolate.

A simple candy that you can make to impress your friends is a chocolate bark. Using a dark chocolate you can actually make a dessert that is good for you! Dark chocolate is full of antioxidants and can help relieve stress and balance your hormones. Antioxidants, as we know, fight off nasty free radicals, which enter our bodies on a daily basis. By eating foods that contain antioxidants, we help to fight off disease causing pollutants in the body. Add a few foods high in antioxidants into your regular diet and you will be doing your body good!

chocolate bark

Dark Chocolate Bark with toasted pistachios and dried cherries

1 pound dark chocolate
1 cup pistachios, toasted and chopped roughly
1 cup dried cherries, chopped roughly

Note: Buy good dark chocolate when making this recipe. If the chocolate comes in a block, chop it up. If it is in chip form, leave it the way it is.

1. Place ¾ of the chocolate in a metal bowl and place it on a saucepot filled a fourth of the way with water. Bring the water to a boil and turn it off.

2. Stir the chocolate so it doesn’t burn and it melts evenly. When the chocolate is melted completely, take it off the heat and stir in the remaining non-melted chocolate. This is called tempering, and will give the chocolate a nice shine and make sure it sets correctly. The chocolate should be about 84 degrees to set perfectly and be shiny.

3. Spread the chocolate out onto a clean, greased sheet pan or one lined with parchment paper. While the chocolate is still warm, sprinkle the dried cherries and chopped, toasted pistachios evenly over the chocolate. Let the chocolate cool for at least an hour to harden completely.

4. When the chocolate is done you can break it into various size pieces and serve it to your guests.

Note: You’ll want to make a ton of this bark because it will be gobbled up in no time; it’s delicious!

Making candies seem to be really challenging but they are in fact really easy and rewarding. This recipe is simple and comes out perfect every time! You can swap out ingredients to make it your own, like using toasted pumpkin seeds and golden raisins. The possibilities are endless!

Now that you have some ideas on what to do for your Halloween bash, go out there and throw a crazy party! Your friends will be talking about it for years, and for all the right reasons! When you learn how to entertain healthily, you’ll find that you will want to entertain more frequently because you won’t be worried about eating “guilty” foods and your friends will sure appreciate the delicious food.

Stick to a few simple rules and you’re in the clear:

– Remove your junk food from the equation and replace it with simple, high protein snacks!
– Add antioxidants into your life and fight those nasty free radicals!
– Don’t deprive yourself of the food you love; eat with moderation!

Now that you have a simple game plan, make this Halloween your own personal start to a healthy living!

-Sean Gallagher

Photo Source 1, 2, 3, 4, 5, 6

A Chat with Greenview Marketing!

In Being Gay, Gay Business, Gay NYC, NYC on October 16, 2009 at 7:40 pm

ecofriendly

Equal4all had a great opportunity to catch-up with Bryan Ruiz, manager of all design, web, and marketing efforts for Greenview Marketing. Mr. Ruiz and his business partner, Joe Lontos, have a keen eye for “going green,” and share thoughts on tricks of the trade; they even tell us their plans for the future and what it’s like overall being eco-friendly!

Equal4all: How did you begin to build the foundation of your business with the idea of being “green” and how do you express that through your work?

Bryan Ruiz: I started to live a more eco-friendly lifestyle when I was in college. I began reading more and more about the environment and its future in regards to depleting resources and the change in climate over time. I took a step back and realized changes I needed to make to “do my part.” I began to recycle, walk more (which was easy in a college town), take public transportation and be more conservative in my home life such as shorter showers and turning the lights off when I leave a room.

My work has been no different. I have researched many ways that I could preserve resources without compromising the quality of my design and work. Some of these things include using less colors and full bleeds when I design. This helps conserve ink and paper. I al use an eco-friendly web hosting company which has all of its servers powered by windmills.

E4A: In what ways do you stress living an eco-friendly lifestyle outside of Greenview Marketing?

BR: I still follow the same everyday tactics like I have above but also added new methods to my lifestyle such as bringing shopping’s bags to the grocery store and using eco-friendly light bulbs in my apartment. My main goal is to continue routine activities that are eco-friendly but are not necessarily more work. It’s a matter of being mindful of what  you’re doing.

E4A: Have you found a connection between being “green” and catering to gay clientele?

BR: The main connection for me is that I have both qualities. But overall I would have to say that the gay population is always open to change. Being a part of the gay population, I also know that many of us are innovators and early adopters in the market and are the first to test out new products, tactics and ways. That’s the main correlation I have found which can simply be put as a high level of excitement to know only work with another gay man but that there is more to offer on top of that.

E4A: Give us some tips on how to lead eco-friendly lives without completely changing them!

BR: There are some easy tactics that one can follow that wouldn’t make your life any harder. The first is to keep reusable bags handy at home and/or at work; you can use those when you go grocery shopping or when you grab lunch at work. Another tip is if your next light bulb burns out, try buying eco-friendly ones that use less energy and are not that much more expensive.

E4A: Besides being gay yourself, what do you find interesting about the gay community from a business perspective?

BR: I think it’s great to be a part of such a unified community. I have found that the gay community supports each other and will always go the extra mile to help out another member in the community.

E4A: Where do you and your partner see your business 5 years from now? How about 10?

BR: In five years, I hope to have this company triple in size. Right now, my partner and I are the only ones representing this company. In five years it would be great to be able to employ others and work as a team to effectively execute award-winning advertising and public relation strategies and to also keep an eco-friendly train of thought as well. In ten years, I would say the same thing … only BIGGER!

E4A: When you guys have down time, do you still act in a “green” manner?

BR: I always act in a “green” manner because it has become so routine for me. I don’t see it as an annoying process but as a day-to-day process that I am used to.

-Interview conducted by Matt Scotto, edited by J. Federico

Photo Source