2009 will bring great things.

Hello 2009 and hello new and exciting things!

The MOZO Team has been hard at work and can't wait for 2009!  We have the new Professional Line coming out January 25th and can't wait to see them on your feet!  They are sleek and lightweight.  The Professional Line is prefect for servers and management who need to be light and quick on their feet.  

Check out a preview below: (Forza, top. Notte, bottom.)

Happy Holidays!

Happy Happy Holidays! Happy Chanukah! Merry Christmas! Feliz Navidad! Happy Kwanzaa! and Happy New Year!  The MOZO team hopes that all of your December festivities were amazing and shared with joy :)  With 2008 coming to an end, we would like to thank all of you for supporting MOZO and believing in our product.  We are truly passionate about making the best possible shoes for you and your needs.  Please remember that we want to hear from you and value your opinion.  Feel free to contact us with any thoughts and opinions about MOZO on our web site's contact page: http://www.mozoshoes.com/contact_us.php or by emailing me at summer@mozoshoes.com.  

MOZO Enthusiast

"I've been wearing my MOZO shoes for 2 days now and I just wanted to tell you how impressed I am with them.  They truly perform exactly as you advertise.  The comfort is outstanding and I love how you can adjust the fit with the foam inserts.  The grip is outstanding in wet and dry environments.  The best quality is how well the fabrics breathe.  My feet just don't get hot in these shoes."

 - Pete Walker, Walker Food Group

Foot Solutions: MOZO

Foot pain impacts your entire body- physically and emotionally. It all starts with your feet. Shoes are the only article of clothing that can affect that.

Foot Solutions is dedicated to premium care of your feet. In addition to being foot-health experts, they carry only pre-approved, supportive footwear for all occasions. Foot Solutions carries a wide variety of custom Orthotic inserts as well.

Visit Foot Solutions in Parker, Colorado to try on a pair of MOZO shoes today!
18320 E Cottonwood Drive, Ste 8
Parker, CO 80138
303-283-1163
parker@footsolutions.com

If you live outside of Colorado, be sure to ask your local Foot Solutions if they carry MOZO shoes.

www.footsolutions.com

Stress relief tips that will make everyone smile!

1.  Breathe. Breathing slowly and deeply helps to slow and calm the mind.  To do this, fill your lungs with air from the bottom up by pushing out your stomach as you inhale.  Practicing this kind of breathing for five minutes each day will help relax your mind and body. 

2.  Exercise.  Exercising is a great way to temporarily escape from your problems and engage in an activity that is fun and energizing.  Exercise improves your mood and decreases anxiety. 

3.   Yoga.  Practicing Yoga combines meditation with stretching which release tension and calms the mind. 

4.  Reduce and Reorganize.  Reducing clutter and creating an environment that is relaxing will help you to have clear thoughts and increase productivity.  Don't let your dirty laundry and household chores pile up, leaving you feeling anxious and chaotic.  Simplicity is best. 

5.  Sleep.  Sleep recharges your brain.  By getting 6-8 hours a night, you will wake feeling refreshed and continure to feel energized throughout the day. 

6.  Meditate.  Meditation is one of the most commonly practiced ways to reduce stress.  It reduces muscle tension, decreases your heart rate, and clears your mind.  There are many types of meditation.   "Object meditation" allows you to focus on an object such as a candle of hanging crystal- breathing, as well as focusing on the object will allow you to lose yourself in the meditation. 

7.  Communicate.  Communicating effectively with colleagues, friends, and family can ease tension in your relationships and prevent arguments that cause stress.  Be a good listener and be assertive.  Don't let problems build up, deal with them as they arise. 

8.  Don't Procrastinate.  Putting things off until the last minute increases anxiety and stress.  Reduce this by getting ahead on your work. 

9.  Massage.  Having a professional or a friend give you a massage will relax and stimulate circulation in your muscles.  You and your fiends can take turns giving each other massages or treat yourself to a professional massage.

10.  Eat Healthy! Eating healthy gives you energy and helps your immune system.  Being stressed increases your chances of getting sick.  By eating food that are high in fiber, low in sugar, and low in salt, sugar, and fat- you will help stay healthy and energized! 

Thanks Tarryn Sandler!

Chef John: Another MOZO Enthusiast.

Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen, and done, it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook and enjoy fine food. Chef John’s reputation among those who have had him as a teacher at culinary school is second to none. His students universally enjoyed his insightful lectures, along with his legendary sense of humor. His ability to reach and inspire others made him one of the most popular Chef’s at the school. Now, Chef John has taken this same engaging approach to the online culinary realm and has quickly gained a large and loyal following of foodies that anxiously await his daily video recipes.

http://foodwishes.blogspot.com

http://www.youtube.com/foodwishes

Sue Slaughter knows how to make a meal!

Harm Wijcherson's Pumpkin Soup

Fry 50g bacon pieces in 2 spoonfuls of oil.
Add 2 chopped onions or 1 large one.
Add 2 teaspoons of dried basil.
Add 2 teaspoons of curry.

Pour in 1 liter of water with some salt. (Some use 1 packet of chicken broth in 2 cups of water and then add 1 can of chicken broth.)
Add one pumpkin (center) in little pieces. Boil about 20 minutes, then mash and add some cream to finish it off. (If you want to save time, you can use 1 large can of pumpkin and a dollop of sour cream to finish if off!)

Green Beans with Feta cheese and Pecans

1.5lbs of fresh green beans. washed, trimmed, and broken into 1 inch pieces.
2/3 cups Olive Oil
1 Tsp dried dill weed
1/4 Tsp salt
1/2 Tsp minced garlic
1/4 Tsp freshly ground black pepper
1/3 cup white wine vinegar
1 Cup coarsely chopped pecans, toasted. (Toast pecans on plate in microwave 3-4 minutes on high, turning midway.)
1/2 cup diced red onion
1 cup crumbled Feta Cheese

Cook beans in boiling water for about 4- 7 minutes. Drain, immerse in cold water, drain and pat dry. In small bowl, combine oil, dill, vinegar, garlic, salt and pepper. Whisk to blend. Place beans in shallow serving bowl. Sprinkle with pecans, red onion, and Feta. Just before serving, add dressing and toss.

Now for dessert: Caramel Cream Brownie Trifle

1 box Betty Crocker Supreme walnut chocolate chunk brownie mix
2 cups of milk
1/4 cup of caramel topping
1 container (8oz) frozen whipped topping, thawed
1 box (serving size: 4) chocolate fudge instant pudding and pie filling mix

1. Heat oven to 350F. Make brownies as directed for 13 X 9" pan. Cool completely.
2. Make pudding mix as directed on box for pudding using milk: refrigerate.
3. Cut brownies into 1" pieces. Stir caramel topping into whipped topping. In 3qt bowl, layer half each of the brownies, pudding, and whipped topping mixture. Repeat. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

AMAZING RECIPES!!!! Thanks Eve.

Spread the love.

MOZO would like to take a moment and remind everyone to be thankful for their health and well-being! Please take some time to check out these organizations and spread the love over the holiday season!

http://www.projectangelheart.org/

http://denverrescuemission.org

http://www.citymeals.org

http://www.mowaa.org

Happy Holidays!

MMMMMMMMM Turkey.

It's almost Thanksgiving!!! That means: FOOD COMA DAY! The MOZO team LOVES Thanksgiving and wants to know what thanksgiving dish you would choose to eat if you only got to eat ONE on Turkey Day. Is it the cranberries you can't live without or the turkey??? Let us know! Also, please send us recipes to try out this year!

Summer: "There is no way that I could have a Thanksgiving feast without Sweet Potato and Marshmellow casserole!"

Eve: "Fresh baked sweet potatoes!!!"

Steve: "Creamed onions> Little pearl onions are to die for!"

Stuart: "Turkey. Obviously."

Team MOZO also loves STUFFING!!!!

email summer@mozoshoes.com and let me know which food you just can't go without!

We love customer Feedback.

"I stumbled upon a pair of MOZO shoes in a local store, and thought they looked a little clunky. I wasn't immediately attracted to them. Then I tried them on. They are the most comfortable shoes I have ever owned. While I was not in love with the look, they are so comfortable that I bought 2 pairs! I wear them every day all year long.

That was 3 years ago and they are still holding up fabulously. Go MOZO!"
-Satisfied Customer, J.W.

Leslie Roseman from Florida recommends Lemon and Garlic Roast Chicken

Lemon and Garlic Roast Chicken

Serves:
3 to 4 servings

Ingredients:
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Copyright, 2004, Ina Garten, All Rights Reserved
www.foodnetwork.com

Want MOZO shoes? Ask SYSCO for an exclusive price!

As a restaurant owner, you are most likely familiar with SYSCO. They provide you with delicious recipe ingredients and keep your restaurant well stocked. Now you can get MOZO shoes from your SYSCO Marketing Associate. The retail price for a pair of MOZO Executive Line shoes is $149.99. Ask your SYSCO MA if they are a MOZO representative and purchase a pair of MOZO shoes through them for the SYSCO exclusive price of $119.99. If your SYSCO MA is not a MOZO representative, email summer@mozoshoes.com to learn more about the SYSCO discount and how to receive it.

If you are a SYSCO Marketing Associate and would like to find out more about MOZO shoes and how to sell them, please contact summer@mozoshoes.com or court@mozoshoes.com.

Halloween Contest: ELIZA REED WON OUR STOMACHS OVER

Eliza Reed is the winner of the 50% off MOZO Coupon!!!! Thanks to everyone for sending amazing recipes!!!!

MOZO Drymax Socks

Not only does MOZO have incredible non-slip shoes, but we also offer socks specifically designed for chefs. MOZO teamed with Drymax to design a sock that feature new generation of fiber technology. They provided maximum protection, durability, moisture management and comfort. When paired with MOZO shoes, the Drymax and MOZO Dri Lex technologies work together to create an optimal environment for your feet. MOZO socks are available in 3 styles > Crew, Quarter Crew and Mini Crew.

Check out the Drymax Demo Video below!


(Crew)
(Quarter Crew)
(Mini Crew)

MOZO is Thankful for Chefs

It almost November and the MOZO team would like to use this month to say "Thanks" to all of our customers and hard workers. We want to thank Roger Thomas for being a MOZO Enthusiast for 5 years and creating delicious treats for us to eat! We would like to thank the members of Chef Network on LinkedIn for providing information about what they are looking for in a chef shoe. We are offering an exclusive deal on LinkedIn for the members of the Chef Network group. Join today to find out about this limited time offer! To find out more information please email summer@mozoshoes.com. She is more than happy to answer any questions.

MOZO would also like to know what your are thankful for. Family, friends, food, travel.....? If you would like to share what you are thankful for, send in your stories to summer@mozoshoes.com We would love to post pictures, recipes, or even a simple "Thank You" entry to someone special!

Halloween Contest: Tomorrow is the FINAL DAY for submissions!

Hurry Hurry! Please send in any recipes you would like to be considered for the Trick or Treat Recipe Contest. The winner will receive a 50% Discount on a pair of MOZO shoes. Please email all recipes to summer@mozoshoes.com. HAPPPY ALMOST HALLOWEEN!

Update: Trick or Treat Halloween Contest

Thank you all for sending Halloween recipes! Team MOZO has been really enjoying all of these amazing treats! The winner of the 50% discount on MOZO shoes will be announced on Nov 1st. Please have all of your submissions sent by October 31st.

Roger Thomas shares his SPOOKY RECIPES:

Curried pumpkin seeds

4 tablespoons curry powder
1 tablespoon water
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 ½ teaspoons salt
2 dashes Tabasco sauce
2 cups hulled pumpkin seeds

Turn oven to 400 degrees. Mix all ingredients in a stainless steel bowl and toss very well. Spray a cookie sheet or small sheet pan with pan spray, pour in seeds and spread into an even layer. Bake for 10 minutes, stirring once, until seeds are crispy. Serve immediately.


Cheesy jack-o-lantern toasts

24 thin slices of baguette
8 ounces grated cheddar cheese
1 tablespoon minced onion
¾ cup mayonnaise
Pinch cayenne pepper
1 16 ounce can colossal black olives, drained

Turn oven to 400 degrees. Lay baguette slices out on a cookie sheet. Mix cheese, onion, mayonnaise and cayenne in a bowl with a wooden spoon until thoroughly combined. Spread mixture onto bread slices. Cut some olives across into rings and some from top to bottom to make slivers. Use the rings and slivers to make jack-o-lantern faces on top of the cheese mixture. Bake for 8-10 minutes, or until bubbly and slightly toasted. Serve immediately.


Cat’s shadow

½ teaspoon blue Curacao
1 ½ ounces vodka
1 teaspoon fresh lemon juice
1 tablespoon Grenadine

Pour all into a cocktail shaker with ice. Shake vigorously for 30 seconds, strain into a cocktail glass.

NEW!!!! MOZO Professional Line!

Certified Slip Resistant Outsole


MOZO is proud to announce the Professional Line. This line is a lighter and moderately priced shoe that will be available in January. It has the same great features of the Executive Line including a Certified Slip/ Oil Resistant Outsole, TripleFit System, and 100% full grain leather. Two styles will be available: Forza (Slip on) and the Notte (lace up.) We are extremely excited about this new line and can't wait to hear your thoughts! Check out the Pics below:

Left: Notte Right: Forza


Dual Density Insole- Provides cushioning in the heel and forefoot for ultimate comfort and support.

Halloween Contest: Eliza Reed makes cookies!

"I wanted to share a fun halloween/ fall cookie recipe with you all. It is one of my favorite kind of cookies to make because the combination of ingredients are different, but really good." - Eliza Reed


Pumpkin Butterscotch Chip Cookies

Ingredients:
2 Cups unbleached all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1 cup sugar
½ cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 ½ cup butterscotch chips


Preheat 325 degrees F. Line 2 baking sheets with parchment paper. Set the pans aside

Stir flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside. In a larger bowl, using a spatuala or wooden spoon, beat eggs and sugar until smooth and light in color. Then add oil, pumpkin and vanilla until blended. Mix in the flour mixture with pumpkin mixture until completely blended. Finally add the butterscotch chips.

Using a measuring cup (1/4 or 1/3 size), scoop small mounds of dough on to baking sheets. Space the cookies about 2inches apart.

Bake cookie sheets one at a time until the tops look firm. Bake for about 16minutes. Use a toothpick to see if cookies are cooked all the way through. Cool the cookies on baking sheets for 5mins before using a metal spatula to transfer cookies to cooling rack.

Makes about a dozen cookies

Store in tightly covered container at room temperature for up to a week.

Adapted by Eliza Reed

Halloween Recipe Contest: Elizabeth Fleming from the OC likes brownies!

"Brownies are good on all occasions. These Jack-o-Lantern Brownies are simple and easy to decorate!" - Elizabeth Fleming

Ingredients:
1-1/2 cups sugar
3/4 cup butter or margarine (melted)
1-1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 can (16oz) vanilla frosting
Orange paste food coloring
Green and black decorating gel

In a large mixing bowl, combine the sugar, butter and vanilla. Beat in the eggs until well blended. Combine the flour, cocoa, baking powder and salt; gradually add sugar to the mixture. Line a greased 13 X 9 X 2 inch baking pan with waxed paper; grease the paper. Spread the batter evenly in the pan. Bake a 350 degrees for 18-22 minutes or until the brownies begin to pull away from the sides of the pan. Cool on a wire rack.

Run a knife around the edge of the pan. Invert brownies onto a work surface and remove waxed paper. Cut brownies with a 3 inch pumpkin cookie cutter, leaving at least 1/8 inch between each shape. (Discard scraps or save for another use.) Tint frosting with orange food coloring and decorate!!

Halloween Recipe Contest: Emily Belyea is crazy for Pumpkin Bundt Bread

(www.cookiemag.com)

"This takes a little time and effort, but is well worth it! Not only does it taste amazing, but the presentation is priceless!"- Emily Belyea

Pumpkin Bundt Bread
Serves 12
FOR THE BREAD:

3 eggs
3/4 cup buttermilk
1 15-ounce can of pumpkin
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 cups sugar
Licorice strings and other candies for decoration
FOR THE FROSTING:

1 8-ounce package cream cheese, softened
1/2 cup butter (1 stick) softened
2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350° F, and grease and flour the pan. (Use the Nordicware Great Pumpkin Bundt pan.)
Whisk together the eggs, buttermilk, pumpkin, and vanilla. In another bowl, mix the flour, baking powder, baking soda, and spices.
In a mixer, beat the butter and sugar until fluffy, and alternate adding the wet and dry ingredients until everything is well combined.
Scoop the batter into the pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean.
Make the frosting by beating the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, and mix well.
Once the bread has cooled, spread the frosting between the Bundt halves. Decorate with licorice and candies. (www.cookiemag.com)

Halloween Recipe Contest: Molly Somers from Boston loves Pumpkin Seeds!

"Roasting Pumpkin seeds is the best snack for a movie night with girlfriends! This Halloween, we are using Martha Stewart's recipe and watching scary movies!"- Molly Somers

Ingredients:
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil


Directions
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. (www.marthastewart.com)

Halloween Recipe Contest: Eve Loftis from Denver Recommends Betty Crocker:

Witch's Hats!
(www.bettycrocker.com)

32 Hershey®'s Kisses® milk chocolates, unwrapped
1 package (11 1/2 ounces) fudge-striped shortbread cookies (32)
1 tube (4.25 ounces) orange or red decorating icing


1. Attach 1 chocolate candy to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of milk chocolate candy.

"This is a quick and easy treat for the whole family to make. My grandkids love making these every year, although most of the cookies get eaten during the process! Enjoy!"- Eve Loftis

Halloween Recipe Contest! Trick or Treat?

With Halloween fast approaching, Team MOZO is looking for some delicious Halloween recipes. Please send us your favorite sweet treat recipes to summer@mozoshoes.com. We will post them for everyone to enjoy!

Team MOZO has a huge sweet tooth and will use it to pick the most creative and out of the box recipe. The winner will receive 50% off a pair of MOZO shoes.

Chef Roger Thomas- MOZO Enthusiast.

Roger Thomas, Executive Chef at Piatto Novo in the Sheraton Suites Hotel in Cuyahoga Falls, Ohio, was raised within walking distance of his current endeavor. His interest in cooking began in his mother’s kitchen and has since taken him on a delicious journey.


At sixteen, Roger began as a dishwasher, working for the Piscazzi Family in Akron at their highly regarded restaurant, the Wine Merchant. Soon he found his way into the kitchen and began honing his skills under the tutelage of the celebrated Lucia Piscazzi. By age nineteen, Roger was managing the kitchen. Four years later he had the honor of preparing a private luncheon for James Beard. In 1987, Roger had the extraordinary opportunity to move to Europe to further hone his craft. In Paris he apprenticed with Chef Michel Pasquet and became a certified chef. In the Loire Valley, he studied under Chefs Pierre Langlois and Marc Meneau. Oyster farming off the coast of Bordeaux and pastry study at the Savoy Hotel in London were some of his stops before family circumstances called him back to Ohio.


Upon his return, Roger was Executive Chef at the remarkably successful Ken Stewart’s Grille before opening his first restaurant, Sixteen Eighty. From there he joined the Downtown Akron Renaissance with his new location, Piatto. In preparation, Roger returned to Europe, this time to Italy. He was invited to spend time in the kitchen with Chef Michele Brogioni at Relais Chateaux il Falconiere. Afterwards Chef Brogioni joined Roger in Akron for the opening season of Piatto. In 2001 Roger and Piatto were awarded “Best Restaurant in Akron” and “Best Italian Restaurant in Northeast Ohio” in Northern Ohio Live Magazine’s Reader’s Poll. In 2002, Piatto was awarded the prestigious “Best Restaurant in Northern Ohio” by the same magazine.


In 2005, Roger and Piatto were invited to move into the newly renovated Sheraton Suites Hotel in Cuyahoga Falls. At Piatto Novo, Roger continues creating delicious Italian -inspired cuisine. He enjoys working with and training young people who share his passion for cooking. His former apprentices can be found working in kitchens from South America, Europe and Asia to the establishments of Charlie Trotter’s, Guy Savoy and Chateau Montelena in the United States.


Of all his experiences, Roger is happiest about his marriage to his wife Kathy, and his thirteen year old twins, John and Madeline.

October 7th SYSCO Food Show

On October 7th, we launched our new product at the SYSCO Food Show in Sandusky, OH> Check out team MOZO below!


Back, Left to Right: Zohar, Jerry, Brett, Jim, Stuart, Court, Chef Roger Thomas,
Front, Left to Right: Summer and Tracy

Hello World!

Hello and welcome to the new MOZO Blog!  After countless emails asking where to get MOZO shoes, we decided it was time to revamp the MOZO brand and get these great shoes into your kitchen!  We have been hard at work making a great product even better and developing a new line of shoes.  We have created a new web site (www.mozoshoes.com) to make ordering and shipping easy and simple. We would love your thoughts and suggestions about out rebirth!

We invite you to share recipes, pictures, news, and MOZO testimonies with us on this blog.  Please feel free to comment or send us a discussion topic at summer@mozoshoes.com.