Newsletter archives

Fall 2015: Sourdough Bread, A Well-Bred Loaf

For an easy-to-read pdf copy, clickA Well-Bred Loaf Some years ago, my dear friend Ellen Arian, www.ellensfoodandsoul.com, taught me the art of making sourdough bread. Ever since, I regularly feed starter, mix dough, and bake bread. It is part of my regular rhythm, second nature, and a richly satisfying, rewarding habit. Sourdough bread made with…

Summer 2015: Traditional Whole Grains for Good Health and the Prevention of Chronic Disease

For an easy-to-read pdf copy, clickTraditional Whole Grains for Good Health and Chronic Disease Prevention This newsletter is written in honor of Annemarie Colbin, PhD (1940-2015), founder of the Natural Gourmet Institute, author of Food and Healing (1986), and mentor to many people in the field of food and nutrition. Among her pioneering ideas, Annemarie…

Spring 2015: The Science of Sourdough and Its Health Benefits

For and easy-to-read pdf copy click SourdoughCultureand for recipes,SourdoughRecipes.2015 Baking with sourdough has a long history, which dates back to the early Egyptians some 5,000 years ago. The Egyptians discovered that if they mixed and kneaded flour and water together and left it in a cool place, dough would magically rise to create pleasant-tasting, easy-to-work…

Dietary and Lifestyle Strategies for Acid Reflux

For an easy-to-read pdf copy, clickDietary and Lifestyle Strategies for Acid Reflux Reflux is a disease of what we eat and when we eat. Excessive acid and fat in the diet, late-night eating, and consumption of soft drinks and alcohol are the most important and reversible lifestyle-related factors contributing toreflux. Healthy function can be restored,…

Fall 2014: Choices? Myths? A Case for the Affordability of Fresh Fruits and Vegetables

To read this newsletter in an easy pdf format, click here to downloadA Case for Fresh Fruits and Vegetables We all care about food and nutrition and we probably feel well-versed in many issues that relate to good health. One truth that we hear repeated again and again, so often in fact that we may…

Summer 2014: Eating for Climate Change

To read this newsletter in an easy pdf format, click here to downloadEating for Climate Change Climate change, once considered an issue for a distant future, has moved firmly into the present. National Climate Assessment, May, 2014 We are the first generation to feel the impact of climate change and the last generation that can…

Spring 2014: Creating Complete Proteins from Plant Foods

To read this newsletter in an easy pdf format, click here to download Constructing Complete Proteins from Plant Foods The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to globaland should be a major policy focus when dealing…

Winter 2014: A New Year’s Guiding Star

To read this newsletter in an easy .pdf format, click here to downloadNew Years Guiding Star The North Star (Polaris) marks the direction north and has long been used both on land and sea to guide travelers because it retains its place in the sky while the entire night sky revolves around it. Though not…

November/December 2013: Smoke Points and Canola Oil

To read this newsletter in an easy .pdf format, click here to download Smoke Points and Canola Oil. Bad fats and oils will destroy your health faster than sugar. They cause more problemslinkthan any other class of food.Paul Pitchford Fats and oils (fats that are liquid at room temperature) are vital to support health and…

September/October 2013: Living with and Experimenting with Sourdough

To read this newsletter in an easy .pdf format, click here to download Living with and Experimenting with Sourdough (2) I am just loving feeding, nurturing and using my sourdough starter. Thank you, Carol, so much for introducing me to this wonderful form of baking Judy Crawford, Marthas Vineyard I love caring for and working…