Our first speaker today Edna Miklos, owner of The Hair Place in Golden, Colorado.  The Hair Place has been in business for 33 years and they have three stylists to take care of all of your hair care needs. They also carry three professional hair care products for all types and condition of hair. Redken, Tri and Nioxin, each line has its products that are recommended for most hair needs. These lines are always changing and moving with what is happening throughout the beauty industry.
Two o the new products out by Reken are their Color Extend Vinegar Rinse and the Color Extend Blondage Shampoo and Conditioner -this product is a color depositing product.
First Enda talked about the Color Extend Vinegar Rinse:
• Balances the pH levels of the hair to between 5.5-6.5
• Good to use after a color service because it will bring the pH level closer to normal range
Who should use it, well, everyone once in a while.
• Those you have color/chemically treated hair or virgin hair
• Anyone who wants shiny hair
• It will seal the cuticle layer of your hair – warding off environmental effects of the sun and wind, this also will help seal in color
• By massaging it into the scalp it will normalize the pH  balance and improve dandruff and dry scalp

Use this product once a month – shampoo, rinse then apply the vinegar rinse, water rinse and if needed use a small amount of conditioner.

SO, Why not just use regular vinegar, you ask???
Edna explained that the vinegar used for cooking and cleaning is a different grade and can lower the pH to a point where the cuticle layer is to tight and will fill crispy! None of us want crispy hair now do we??

Edna’s next new product is the Color Extend Blondage is a pure violet pigment that counteracts yellow undertones and noticeably brightens hair.
• It strengthens and moisturizes damaged hair, while imparting tone into the hair
• This product is used on gray and/or white hair to introduce brightness and shine
• Purple is a combination of red and blue and just a little factoid from Edna – gray hair is missing the red and blue pigments, but holds onto the yellow pigment, that is why when you bleach it it has a yellow cast to it. Brown hair is made up of 2 parts blue pigments, 3 parts red pigment and 4 parts yellow pigments – red and blue fade first during the aging process, so what you are left with is the yellow.
If you are looking for a stylist that keeps up with the new and innovating products, give Edna Miklos and The Hair Place a call!
Edna Miklos * The Hair Place * 303.233.4764 * www.thehairplaceapplewood.com

Today’s second speaker Suzanne Smith owner of Food for Thought Custom Catering in Wheat Ridge, Colorado. Since this is the season of tea parties for Suzanne and the Food for Thought team, she talked about the history of tea consumption.
The tea consumption increased dramatically during the early 19th century and it was at this time that Anna, the 7th Duchess of Bedford is said to complain of having that sinking feeling during the afternoon. During this time, it was normal for people to take only two meals a day, breakfast and dinner at 8:00 at night. The solution for the Duchess was a pot of tea and a light snack, taken privately in her boudoir, in the afternoon. Later on she began to invite friends to join her in her rooms at Woodburn Abbey. This summer practice became so popular that the Duchess continued it when she returned to London, by inviting friends for tea and walking through the gardens. Eventually other social hostesses picked up the practice and it was eventually to become respectable enough to move it to the drawing room. Before long, all of the women in “fashionable society” began sipping tea and nibbling on sandwiches in the middle of the afternoon.
Occasionally you will hear of hotels serving “high tea” – much like our hometown Brown Palace. Traditionally, the upper serve a “low” or afternoon tea – that is traditionally served at 4 o’clock, just before the fashionable promenade in Hyde Park. The middle and lower-class families would have a more substantial “high” tea later in the day like 5 or 6 o’clock in place of dinner. The names “high” or “low” tea is derived by the height of the tables on which the tea and food was served. “High” tea was served traditionally on a dinner table and “low” tea was served on a coffee table or lower table is a sitting or drawing room. Sadly, these days the afternoon tea is usually only a luxury for the British, where it all started.
The traditional menu for an afternoon tea is a selection of finger sandwiches, warm scones with clotted cream and preserves, a variety homemade cakes and pastries and of ‘course tea. The teas can be a personal favorite, but some of the most common are:
Assam – strong and full-bodied tea from India that has a distinct malty flavor
Darjeeling – aromatic and astringent tea from India with a hint of almond and wildflowers
Earl Grey – the blackest of the black teas with oil of bergamot and named after Charles – 2nd Earl Grey, who was Prime Minister from 1830 to 1834
Lapsang Souchong – a Chinese tea fired over smoking pine needles, which produces a striking smoky odor and flavor.
If you are looking for a caterer to serve your afternoon tea give Suzanne Smith and the Food for Thought team!
Suzanne Smith * Food for Thought Custom Catering * 303.425.5442 * suzanne.foodforthought@gmail.com  * foodforthoughtcaterers.com