Breathe Bookstore Cafe – Baltimore Magazine

Book Reviews: April 2017

Jess Mayhugh — Wed, 04 Apr 2018 08:30:00 +0000

Ayurveda Beginner’s Guide

Susan Weis-Bohlen (Althea Press)

This debut book from Susan Weis-Bohlen—former owner of Breathe Books in Hampden and now an Ayurvedic practitioner and meditation instructor—serves as a primer on Ayurveda, an ancient, holistic system of medicine, as well as an abbreviated cookbook to complement the lifestyle. She lays down a strong foundation before delving into the more creative and playful aspects of daily rituals—crafting meals, yoga sequences, breathing exercises—based on your dosha (don’t worry, you’ll have a firm handle on what a dosha is—and what your dosha is—after reading this). Though Ayurveda is 5,000 years old, Weis-Bohlen also addresses modern health and dietary concerns, like environmental toxins. Through the lens of this ancient science, she covers everything from the importance of scraping your tongue in the morning to the importance of Ayurvedic-style sex. The warmth and serenity of Weis-Bohlen comes through on the pages. At times, reading it feels like a meditation in and of itself, especially if paired with a hot cup of spiced milk.

Chance Particulars

Sara Mansfield Taber (Johns Hopkins University Press)

Sara Mansfield Taber’s latest is part workbook and part how-to, and though it bills itself as an instructional guide that’s suited primarily for writers and artists, anyone wanting to more deeply understand his or her world will find its ideas useful. In fact, the book’s subtitle is fairly inclusive: A Writer’s Field Notebook for Travelers, Bloggers, Essayists, Memoirists, Novelists, Journalists, Adventurers, Naturalists, Sketchers, and Other Note-Takers and Recorders of Life. The phrase “chance particulars” is borrowed from Thomas Mallon, who says that writers should include any peculiar observations in their work. Taber, who has taught writing at Johns Hopkins University and the Bethesda Writer’s Center, builds on that idea and breaks down the methods for doing so, like talking with people, keeping records of such seemingly mundane things as gas prices and grocery lists, and using descriptions that evoke all five senses. She writes about the practicality (and joy) of keeping a commonplace book wherein you jot down any musings, snippets, or other useful information you come across. As the saying goes: God is in the details.

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Breathe Bookstore Café Gets Ready To Close

Jane Marion — Fri, 14 Nov 2014 12:03:00 +0000

It’s the end of an era for Breathe Bookstore Café.

The New Age bookstore/café has been a Hampden centerpiece for the past decade, but owner Susan Weis-Bohlen has decided to start a new chapter and close up shop at the end of this year to focus on Ayurvedic and vegetarian cooking classes out of her new Reisterstown home.

“I had the bookstore for 10 years and the café for a year-and-a-half,” says Weis-Bohlen. “It was taking over my life, and I couldn’t continue to do all the things I love—I knew I had to pick one.”

Weis-Bohlen, who held cooking classes out of her Mt. Washington home for many years, wants to focus on her culinary passions.

“For years now, I’ve wanted to buy a house with two kitchens,” says Weis-Bohlen, “and you can imagine how hard that is to find.”

This summer, she stumbled on a property in Reisterstown that had her dream space. “This house was owned by a woman who had cooking classes here in a 600-square foot kitchen,” says Weis-Bohlen. “When I walked in here, I had tears streaming down my face—my husband knew it was a done deal.”

Weis-Bohlen’s new business will be called Susan’s Kitchen and, to her knowledge, will be the first cooking school in Maryland devoted solely to vegetarian cuisine.

“We are going to teach Aruveydic cooking and bring in cookbook authors to do demonstrations. Aruveyda is the Indian science of health and healing, and the primary tenet is that food is medicine,” explains Weis-Bohlen, who lost 50 pounds following an Aruveydic diet. “I want to teach people how to eat properly for their own mind-body constitution.”

Guest speakers on her wish list include well-known vegetarian cookbook scribes such as Yotam Ottolenghi, author of the highly hailed Plenty, and Vegan Cupcakes author Isa Chandra Moskowitz.

In addition to cooking classes, Weis-Bohlen will also offer lifestyle classes, and meditation workshops.

Canton’s Dangerously Delicious Pies will take over Breathe Bookstore Café’s Hampden space.

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Holiday Entertaining 2014: Dinner

Jess Mayhugh — Sat, 01 Nov 2014 10:20:00 +0000

DINNER

Dinner is the time to relax and enjoy the food and company. As it’s the heartiest meal of the day, we recommend filling the table with flavorful meat, delicious sides, and a perfect pairing wine.

PICK THE PERFECT PLATE

The presentation of the meal is just as important as the taste.

Printed plate ($56.50) at Stebbins Anderson.

Plate ($27.50) at Stebbins Anderson.

Blue floral dinner plate ($9.95) at Sur La Table.

Ito dinner plate ($19.95) at Crate & Barrel.

BRIGHT IDEAS

COLORFUL CANDLES

During a dinner party, you don’t want to overpower the area with artificial smells. Instead, colorful, long-stemmed, unscented candles on the table can add visual interest and set the mood.

SPICY POTATOES WITH CHICK PEAS
Gluten-Free Side Dish
Breathe Bookstore Café

To alter the spiciness of the side, hold off on adding all of the curry powder. Guests can add more to desired flavor.

Ingredients
1 15-ounce can organic chickpeas
2 tablespoons olive oil
½ teaspoon mustard seeds
1 ripe tomato, chopped
2 tablespoons sesame seeds
1 teaspoon curry powder
1 teaspoon sea salt
1 teaspoon coriander powder
½ teaspoon turmeric
4 small cooked potatoes

Method
Heat oil in heavy skillet. When hot, add mustard seeds. When seeds pop, add tomato and curry powder. Cook a few minutes then add remaining ingredients, stir, and cook 2 to 3 minutes or until heated through.

Best if served in a bowl-like plate or dish
to avoid spilling the sauce.

THE RUB

SPICE IT UP!

To create perfect layers of flavor, add a seasoning that complements and enhances the natural taste of the meat.

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