【推荐2】Sanlinx Inc. first introduced its original market defining SayaJoy Soy Milk Maker over 14 years ago to the North America market. Now we are introducing the SoyaPower G4, the fourth generation of advanced soy milk makers replacing the top rated SayaPower Plus.

The SoyaPower has been a best seller for nearly two years before it was replaced by the G4, with more favorable ratings than any other soy milk maker during its lifetime.

The SoyaPower G4 retains all the SoyaPower Plus features and functions. It makes soy milk, almond milk from other nuts seeds, or grains or a combination of them. It makes both fully cooked and raw milks. It even makes creamy soups and porridge and hot chocolate drink.

●The G4 adds stainless steel to the lower part of the machine head, and thus makes the total grinding and cooking chamber all stainless steel. This is very important for people who are concerned of plastic leaching into food.

●The G4 changed to bottom heating like a typical electric water kettle. Since soy milk or soups are easily burnt onto bottom heating plate, many other bottom heating makers suffer from this problem. The G4 solved this problem by using advanced technologies and design.

●The perfect technology ensures excellent grinding and milk yields. It also makes the use and cleaning even easier.

●Eight push button functions, for making milks from soaked beans, dry beans, and other seeds and grains or combination of them. It also makes soups and porridge. It even has a function to make hot chocolate!

【推荐3】Sahana Vij, the granddaughter of Indian immigrants (移民), has always been surrounded by food. Her mother taught her to make tasty bread and French toast when she was 5. Now 18, Vij is a self-taught baker who’s sharing her recipes with the world through her new cookbook, Bake Away.

Featuring 20 of her original recipes, Bake Away has been in the works since her first year of high school. It hit the shelves on Oct. 26, 2021, and was promising to enjoy good sales. Each recipe in the cookbook is tied to a location. The first, for CPS bread, is inspired by Vij’s memory of picking fruit in her grandfather’s garden in Temescal Valley.

The University of California Irvine first year student intends to major in literary journalism and minor in environmental science, but baking is in her blood. “I want to work at newspapers or magazines and write columns, specifically about the environment. I love to write, but my dream job is to own my own bakery,” Vij says. “That’s really my passion.”

“UCI was a good fit for me because my family is around me,” Vij says. “Family is a really big part of my life — something I can depend on — and I go visit them a lot. Each Bake Away recipe comes from a different city and a different experience I’ve had with my family.”

Her favorite is the U District cake, influenced by the tea she used to share with her mother on their monthly trips to Seattle’s University District. “It’s my whole family’s favorite recipe because it just tastes so good and because we’ve been making it more as a family over the past year. It’s kind of become a family recipe.”

The profits from Bake Away will go to No Kid Hungry, a nonprofit working to end child hunger. “Growing up, my mom and my family were really involved in volunteering, and I always wanted to give back,” Vij says. “I decided to partner with No Kid Hungry, especially because the book involves food.”