Health & Wellness Merchant Profile: Visit eQUAnimity NYC @ the Go Africa Harlem Street Festival 2018 on 7/14/2018

We welcome eQUAnimity NYC  to  the upcoming street festival on 7/14 /2018 Visit for more information.

The Go Africa Harlem Street Festival will take place on 7/14 /2018  from 10am – 6pm on 116th Street btw. 7th & 8th Aves.  please register at :   or email or phone 646-502-9778 Ext. 8001

About eQUAnimity NYC

eQUAnimity NYC is an online boutique and an advocate for happiness, health and wellness based in New York.

*QUA = I AM/ As Being

Our company is a source of creation and distribution of various handcrafted and all natural products made with love, mainly infused with healing scents of therapeutic grade essential oils for aromatherapy, home décor and special gifts.

Our vision is to promote Positivi-TEA™

(Positive Thought, Expression and Action)

as a way of improved health, wellness and overall living.

Throughout existence people often face disappointment, failure, sadness and negative aspects of life in general.

The design and purpose of EQUAnimity NYC is to offer


“A Piece of Peace – Mind, Body and Soul”


as a reminder of the importance to take a few minutes every day to heal and move forward, inspired to make the next day a little better than the day before.

We are determined to reflect our core values: integrity, superior service, excellence and teamwork.

Our mission is to provide quality wellness products and services that especially honor caregivers.

To Learn more about Valtisha Parker and her company, visit her website at and connect with her at

Also, take time to email her with comments or questions at

Pharmacist Profile: See Alina Fain (Duane Reade) @ the Go Africa Health Expo on 3/20/2018 in Greenwich Village

We welcome Duane Reade , to the Go Africa Health Expo 2018 in Greenwich Village  @  9 West 8th Street, New York, NY 10011,  between Fifth and Sixth Avenues on 03/20/2018 from 10am – 7pm.

CONTACT: please register at or via Eventbrite

Or email or call 646-502-9778 Ext. 8003 to the attend or to request further  information.

Given the past Flu season, we can always be more knowledgable in the areas of preventive care and vaccinations.  See Pharmacist and sign for current vaccinations and learn about special promotions at DUANE READE (Walgreens)!

DUANE READE (Walgreens) #14387  

Location:    46 3RD AVE (BETWEEN 3RD AVE AND E 10 ST)  

        Phone:  212-475-3563

  • Provide Same Day Deliveries
  • Vaccinations
  • Transfer Prescriptions For You
  • Friendly Staff
  • Newly Renovated Store
  • Quick Service
  • Call Doctors/Insurances For You

Most Medications In Stock


Your friendly pharmacists ( Margaret Chen and Alina Fain) email

Founded in 1960, Duane Reade is the largest drug store chain in New York City. In keeping with the company’s brand vision of New York Living Made Easy, Duane Reade provides New Yorkers with prescriptions, health products and services, beauty products and services, food and convenience items for daily life in the City…everything for “How I Feel”, “How I Look”, and “What I Need Now”. The company operates 250+ stores throughout the metropolitan New York region. Duane Reade is part of the Walgreens family of companies, the nation’s largest drugstore chain with more than 7,900+ stores in all 50 states, the District of Columbia and Puerto Rico.


“We believe in working, not waiting; in laughing, not weeping; in boosting, not knocking and in the pleasure of selling products.” – Charles Walgreen
Company Overview

“Like” the Walgreens page for news, discounts, exclusive offers & more!

We champion the health and well-being of every community in America. Walgreens. Trusted since 1901.

Community Guidelines:

We encourage you to share your honest opinions, good and bad, about Walgreens because we honestly want to hear what you have to say. Your feedback is greatly appreciated and will help us serve you better in the future.

Please note that we will delete content and may block members who use profanity or are extremely offensive to others. We also reserve the right to delete any duplicate content or links to other pages or content in and outside of Facebook. To learn more read our “Facebook Oath” at

Follow us on Twitter!

Social & Networking event with bar (3pm – 7pm) @ the Go Africa Health Expo on 3/20/2018 in Greenwich Village

Network & gain Knowledge!  Attend the Social & Networking  part of the Health Expo, which  is from 3pm -7pm. Gain knowledge with experts in emergency medince, Womens Health, Mens Health, Edler care, and preventive care.

please register at or via Eventbrite

Or email or call 646-502-9778 Ext. 8003 to the attend or to request further  information.

Social & Networking event with bar (3pm – 7pm)

Expand your horizons and meet new contacts the bar and viewing area.

Go Africa Tickets for Food & Drink

Get a head start by purchasing your Go Africa Food & drink tickets

All major credit cards will be excepted via Square at the Go Africa Health Expo.

register at

HealthCare Merchant profile: Visit CIDNY to the GA Health Expo 2018 on 3/20/2018

We welcome CIDNY-Center for Independence of the Disabled, NY , to the Go Africa Health Expo 2018 in Greenwich Village  @  9 West 8th Street, New York, NY 10011,  between Fifth and Sixth Avenues on 03/20/2018 from 10am – 7pm.

CONTACT: please register at or via Eventbrite

Or email or call 646-502-9778 Ext. 8003 to the attend or to request further  information.

About CIDNY: 

CIDNY’s Action Network (CAN) is made up of people with disabilities who come to CIDNY for individual services, as well as others who care about justice and equality for people with disabilities. We have monthly meetings where we learn about disability issues, practice advocacy skills, and plan activities to create change. CAN volunteers testify at public hearings, attend housing rallies, and meet with state legislators. Find out more about what it means to be part of CAN. If you subscribe to our email list, you will get Action Alerts about urgent disability issues. You’ll be given a sample email to send or talking points for a phone call to your legislators or other policy makers, and with one click, your message will go to the right email addresses. You can also find major federal laws CIDNY supports, tips on how to be an effective advocate, contact information for letters to the editor, the status of any state bill, and much more.

The Long Term Care Ombudsman Program (or LTCOP) is a federal advocacy program dedicated to protecting people living in long term care facilities. In New York State, the Office for the Aging operates LTCOP through its Office of the State Long Term Care Ombudsman

The heart of the Long Term Care Ombudsman Program is its corps of specially trained and certified citizen-volunteer ombudsmen. Many volunteers are professionals from various fields. These dedicated Ombudsmen spend an average of four hours a week in each of their assigned facilities, advocating for the residents.

The New York State Long Term Care Ombudsman has chosen CIDNY-Center for Independence of the Disabled, NY to manage the program for New York City. CIDNY was chosen because it had over 35 years of success advocating for people with disabilities.



Mary Jane Wolper


Long Term Care Ombudsman Program Volunteer Coordinator

CIDNY-Center for Independence of the Disabled, NY

841 Broadway, Suite 301, New York, NY 10003


Phone: 212 812-2913

What is CIDNY’s Consumer Action Network (CAN)?

CIDNY’s Action Network is made up of people with disabilities, as well as others who care about justice and equality for people with disabilities. Each of us brings our experience, our strengths and our energy to monthly meetings where we plan activities, learn about disability issues, and practice advocacy skills. Throughout the year, we take action steps to create change, such as:

  • Attending public events to find out whether they are accessible.
  • Sending email messages and letters to lawmakers asking them to vote for or against bills that matter to people with disabilities.
  • Meeting with state and city government officials to explain how their decisions affect our lives.
  • Testifying at public speak-outs about health insurance and special education.
  • Together we can change how the government, businesses, and others in our community treat people with disabilities.

For more information about CAN or to get on our mailing and phone lists, please contact Monica Bartley, Community Outreach Organizer, 646-442-4153 or, or join online.


Office of the State Long Term Care Ombudsman

Services Merchant Profile: Visit NY Life @ the GA Health Expo 2018 on 3/20/2018

We welcome NY Life , to the Go Africa Health Expo 2018 in Greenwich Village  @  9 West 8th Street, New York, NY 10011,  between Fifth and Sixth Avenues on 03/20/2018 from 10am – 7pm.

CONTACT: please register at or via Eventbrite

Or email or call 646-502-9778 Ext. 8003 to the attend or to request further  information.

About the New York Life Insurance Company: 530564_10151365382019452_967939368_n

Our mission: To provide security and peace of mind through our insurance, annuity, and investment products and services.

As a mutual company, we are able to focus on our most important priority: you. By maintaining superior financial strength and always acting with our guiding principles of integrity and humanity, we protect your future.

Every decision we make and every action we take has one overriding purpose: To be here when you need us.

Life Insurance | Retirement | Investments

Kerreu Soares

Licensed Agent New York Life


420 Lexington Ave, 15th Fl

New York, NY 10170

B: (646) 227 8867

C: (646) 515 4563

Kerreu R Soares

Dark Chocolate vs. Milk Chocolate which is better for you?

Many individuals have inquired as what is the differences in Dark Chocolate and Milk Chocolate

All Go Africa® products will always use Dark Chocolate and contain at least 70% cacao were applicable.

The Net – Net, is in the. U.S. Milk chocolate is the most popular type of chocolate in the United States.  To be marketed as milk chocolate, a product must contain at least 10 percent chocolate liquor, at least 3.39 percent milkfat, and at least 12 percent milk solids.

Thus, if you are consuming Milk Chocolate, you are basically consuming mostly sugar.

Dark chocolate (also known as black chocolate  or plain chocolate) is a form of chocolate which is made from cocoa butter instead of milk-based butter like milk chocolate, and contains a higher percentage of cocoa. Government and industry standards of what products may be labeled “dark chocolate” vary by country and market.


Dark chocolate contains antioxidants, such as polyphenols, and is relatively low in sugar. It has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate. Dark chocolate has been identified as a potential “superfood”. This has helped lead to a global increase in demand for dark chocolate


Milk chocolate is solid chocolate made with milk, in the form of milk powder, liquid milk, or condensed milk, added. In 1875, Swiss confectioner Daniel Peter, in cooperation with his neighbour Henri Nestlé in Vevey, developed the first solid milk chocolate using condensed milk. The bar was named “Gala Peter”, combining the Greek word for “milk” and his name. A German company Jordan & Timaeus in Dresden, Saxony had already invented milk chocolate in 1839; hitherto it had only been available as a drink The US Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. However, an agreement was reached in 2000 that allowed what by exception from these regulations is called “milk chocolate” in the UK, Ireland, and Malta, containing only 20% cocoa solids, to be traded as “family milk chocolate” elsewhere in the European Union.


Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.

It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate. Its main use (often with additional cocoa butter) is in making chocolate.

The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning ‘liquid’ or ‘fluid’.

Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.

Chocolate Production

To make 1 kg (2.2 lb) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a “winnower”. The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This “liquor” is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. cocoa powder has a fat content around 10–12%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.


Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.

Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A “low roast” produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes

Important Production Facts about cacao (Cocoa)

Production of cacao

The cocoa bean, also called cacao bean,[cocoa (/ˈkoʊ.koʊ/), and cacao (/kəˈkaʊ/), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and, because of the seed’s fat, cocoa butter can be extracted. The beans are the basis of chocolate,

As of 2011, Cote d’Ivoire in is the largest producer of Cacao (Cocoa) in the World

Two African nations, Ivory Coast and Ghana, produce almost half of the world’s cocoa, with 1.448 and 0.835 million tonnes, respectively (31.6% and 18.22%, respectively)


Top cocoa bean producers
in 2013
(million metric tons)
 Ivory Coast 1.448
 Ghana 0.835
 Indonesia 0.777
 Nigeria 0.367
 Cameroon 0.275
 Brazil 0.256
 Ecuador 0.128
 Mexico 0.082
 Peru 0.071
 Dominican Republic 0.068
World total 4.585
UN Food & Agriculture Organisation

Production of Cacao  

A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.


Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year.[20] Pesticides are often applied to the trees to combat capsid bugs, and fungicides to fight black pod disease.


Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases  Unlike most fruiting trees, the cacao pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year.[20] Harvesting occurs between three and four times weekly during the harvest season.

The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerg] One person can harvest an estimated 650 pods per day.

Harvesting & Processing.


Special note: the long-term goal is for Cacao Producing countries in Africa to fully roast process their products into bars, bricks & related by products in order to benefit fully from the economic value of their commodities.

The harvested pods are opened, typically with a machete, to expose the beans. The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo “sweating”, where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp.


A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound (880 per kilogram) of chocolate. Cocoa pods weigh an average of 400 g (14 oz) and each one yields 35 to 40 g (1.2 to 1.4 oz) dried beans; this yield is 40–44% of the total weight in the pod. One person can separate the beans from about 2000 pods per day.

The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days.  They are dried for five to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.

The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in “mega-bulk” parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship’s hold or in containers, is still common.

Interesting details about the Cashew and its uses throughout the World.

Interesting details about the Cashew and its uses throughout the World.

We have received many questions about the cashew. Thus, we have complied some information to help better understand the Cashew:

The Cashew is comprised of the following:

  • The Cashew Tree
  • The Cashew Fruit or Cashew Apple
  • The cashew nut (resides inside of the Cashew Fruit)
  • Cashew Shell
  • Cashew Shell Oil

The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.[1] It can grow as high as 14 m (46 ft), but the dwarf cashew, growing up to 6 m (20 ft), has proved more profitable, with earlier maturity and higher yields.


The species is originally native to northeastern Brazil  Portuguese colonists in Brazil began exporting cashew nuts as early as the 1550s.  Major production of cashews occurs in Cote d’Ivoire (Ivory Coast), Vietnam, Nigeria, and India.


The cashew nut, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter.

The shell of the cashew seed yields derivatives that can be used in many applications including lubricants, waterproofing, paints, and arms production, starting in World War II.

The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.


The cashew apple, also called cashew fruit, is the fleshy part of the cashew fruit attached to the cashew nut. The top end of the cashew apple is attached to the stem that comes off the tree. The bottom end of the cashew apple attaches to the cashew nut, which is encased in a shell. In botanical terms, the cashew apple is an accessory fruit that grows on the cashew seed (which is the nut).

The cashew apple can be eaten fresh, cooked in curries, or fermented into vinegar, as well as an alcoholic drink. It is also used to make preserves, chutneys, and jams in some countries such as India and Brazil. In many countries, particularly in South America, the cashew apple is used to flavor drinks, both alcoholic and nonalcoholic.

Cashew nuts are more widely traded than cashew apples, because the apple, unlike the nut, is easily bruised and has very limited shelf life Cashew apple juice, however, may be used for manufacturing blended juices.

Culinary uses for cashew seeds in snacking and cooking are similar to those for all tree seeds called nuts.

Cashew nuts are commonly used in Indian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts.

In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets. Cashew nuts are also used in Thai and Chinese cuisines, generally in whole form.

In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers. In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (translates in English to monkey rose apple).

In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa.

Special Hotel rates for Go Africa Expo 2018 attendees @ The NoMo SoHo Hotel

For individuals traveling and/or seeking accommodations for the Go Africa Expo 2018 on 3/20/2018, we are pleased to announce has offered to provide a special rate for the expo.

The details are below:

March 19-21, 2018 (Any night)

Classic Queen (1 or 2 pax) – $250.00 per room/per night

This rate is valid until Tuesday, February 13th, 2018.


Taxes:  14.75% + $3.50 occupancy

Special offers with rate:

  1. *Guaranteed complimentary upgrades for guests to a Deluxe King room category (2 categories higher than the standard Classic Queen) – 225 square feet, rooms on higher floors with city views
  2. Waived facility fee for all guests  ($25 value per person/per day)
  3. Complimentary WIFI
  4. Complimentary coffee and tea service every morning in the Library Bar
  5. Complimentary gym Access
  6. Welcome amenities

to book please contact Diana @ 646.218.6440 or email


Diana Rivera

Group Sales Manager


direct   646.218.6440



nostalgic + modern

9 Crosby Street, New York, NY 10013


WHERE: The Go Africa Health Expo 2018 will take place at in Greenwich Village  @ 9 West 8th Street, New York, NY 10011,  between Fifth and Sixth Avenues on 03/20/2018 from 10am – 7pm.

CONTACT: please register at or via Eventbrite


Or email or call 646-502-9778 Ext. 8003 to the attend or to request further  information


Visual Merchant profile: See JW Images @ the GA Health Expo 2018 on 3/20/2018

We welcome JW Images to the Go Africa Health Expo 2018 in Greenwich Village  @  9 West 8th Street, New York, NY 10011,  between Fifth and Sixth Avenues on 03/20/2018 from 10am – 7pm.

CONTACT: please register at or via Eventbrite

Or email or call 646-502-9778 Ext. 8003 to the attend or to request further  information

About JW Images: 

My photography is self taught as a tool of direct communication and education. My passion for travel has allowed me to witness, celebrate and validate numerous similarities across cultures and disciplines. I have participated in several photographic exhibitions with the underlying theme of creating awareness about the bridges that exist across geographical and cultural boundaries.

Social/Volunteer Organizations
My voluntary activities are informal. My mission is to partner with individuals and organizations that can use my services and images (published as well as open) as items of education and inclusion.
My images are available enlarged and/or framed as wall decor for homes and offices.


Jonathan Wosu
Call 7326688083