natural awakenings indianapolis 2010

1NACrossroads.com July 2010

HEALTHY LIVINGHEALTHY PLANET

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JULY 2010 | Indianapolis - Crossroads of America Edition | NACrossroads.com

LOCAVORE NATIONRegional Foods

Taste Best

KITCHEN WISDOM for Healthy LivingMariel Hemingway

TACKLING T I C K Snatural pet

BICYCLE INDIANA

Helping to Sharethe Road

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2 Indianapolis/Crossroads of America Edition

Dr. Davis is a Board Certified Naturopathic Physician who

incorporates vitamin and botanical therapies,

nutritional medicine, energy support and

counseling to provide you with the best tools to

achieve optimal health.

Call Dr. Davis today to discuss your health challenges and to learn more about what natural

medicine can do for you.

8902 N. Meridian St. Ste 236

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consultation

DavisClinic.com 317-635-0335

You have the power to impact your health. We provide guidance along the way.Discover Naturopathic Medicine

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P.O. Box 39375Indianapolis, IN 46239Phone: 317-862-6332

Fax: 317-608-6718

Publisher/EditorNancy Caniff

Design & ProductionSean Lucas

Editorial Beth Davis Barb AmrheinLinda Sechrist Theresa ArcherRandy Kambic Alison Chabonais

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“When one has tasted watermelon he knows what the angels eat”~ Mark Twain


10 OUT OF THE MOUTHS OF BABES A Dozen Ways Children Teach Us to Eat Mindfully by Dr. Michelle May

11 A CONVERSATION WITH MARIEL HEMINGWAY Her Kitchen Wisdom for Healthy Living

by Giovanna Aguilar

13 LOCAVORE NATION Savor the Reign of Regional Foods by Judith Fertig

17 BACKYARD GARDENING How to Get a Lot From Your Plot by Barbara Pleasant

19 COLON HYDROTHERAPY Fostering a Clean Bill of Health by Linda Sechrist

21 TACKLING TICKS by Dr. Mark Newkirk

22 BIKE TO WORK The Two-Wheel Commuting Wow by Paul Dorn

23 BICYCLE INDIANA Helping to Share the Road by Beth Davis

contents

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Natural Awakenings is your guide to a healthier, more balanced life. In each issue readers fi nd cutting-edge information on natural health, nutrition, fi tness, personal growth, green living, creative expression and the products and services that support a healthy lifestyle.

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EDITORIAL SUBMISSIONSEmail articles, news items and ideas to: [email protected]. Deadline for editorial: the 5th of the month prior to publication.

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5 newsbriefs

7 globalbriefs

8 healthbriefs

10 healthykids

11 wisewords

17 consciouseating

18 community

spotlight

19 healthyways

21 naturalpet

22 fi tbody 25 calendarofevents

27 ongoingevents

29 classifi eds

30 naturaldirectory

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12


letterfrompublisher From the time I was a young child, I’ve been visiting my cousin Tim on his farm, gleefully exploring the crops, driving the tractor, peering into the silos and jumping from the barn loft into a mound of hay. Over the years, small farm tractors have changed, but the long hours of loving labor invested in producing America’s glorious local bounty remain constant. Nature plays such a crucial role in the lives of our farmers, whose hope-fi lled efforts at planting time can be undone with an untimely thunderstorm, that sheer joy

arrives with each season of new sprouts bursting from the soil. With good luck and good weather, the harvest will be abundant. July’s Natural Foods issue is full of yummy insights ready to help you make the most of the best that summer has to offer—starting with farm-fresh produce for holiday and twilight feasts with family and friends, mixed with some warm weather fun. We are glad that actor, author and homemaker Mariel Hemingway embodies the naturally healthy Natural Awakenings lifestyle; this month, she shares her kitchen table wisdom with us on page 11. You will also love Locavore Nation, on page 13, which presents a great his-tory of regional foods from across the country, complemented by helpful info from local groups. We are particularly excited that both backyard and community gardening are on the rise in our area. The 6,000-square-foot Slow Food Garden at White River State Park, courtesy of Growing Places Indy, offers the visiting public an opportunity to observe, engage and get hands-on experience in a working urban vegetable farm (GrowingPlacesIndy.org). Many area restaurants also have embraced the growing eat local movement. Among them, 3 Sisters Café, in Broad Ripple, serves a varied slow-cooked local menu made from scratch, and Georgetown Market feeds all comers with a daily hot lunch of local and organic produce. For a personal, at-home touch, Sarah Stout, a hometown certifi ed clinical nutritionist, presents raw food cooking classes, complete with certifi cation for qualifying participants. We love how July booms with outdoor events, kicking off with our nation’s Inde-pendence Day celebrations, which mark the start of a month of special family events, reunions, parties and spontaneous get-togethers. July fourth always reminds us of how thankful we are to be Americans. Thanks to our country’s founders and many genera-tions of armed forces, right up to the present, we continue to know what it is to enjoy freedom. The brave sacrifi ces that these servicemen and women and their families have made and continue to make on behalf of us all is awe-inspiring. May sunny skies surround our cherished readers as

you dig through your farm fresh goodies, grab some fresh cheese from a favorite local creamery, and sit down to relax and visit over a plate of local dishes, intent upon enjoying the fruits of this delicious, nutritious issue.

Abundant Blessings,

Nancy Caniff, Publisher

Adoptable Pets

For more information on available dogs and cats, info about adoption, and pet resources, including our Low-Cost Vaccine Clinic, visit IndyHumane.org or call us at 317.872.5650.

Marley 1-year-old Labrador mix

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Healthful Xoçai Dark ChocolateNow Available

A unique dark chocolate with exceptionally high levels of healthful fl avonoids is now being offered

in the Indianapolis area. XoçaiTM Healthy Chocolate is available through Joyce Kleinman of The Healthy Wealthy Team. Research indicates that cocoa and its antioxidants/fl avonoids possess properties that have the ability to regulate cell function, relieve infl ammation and protect the brain and heart, among other possible health ben-

efi ts. How cocoa is processed signifi cantly impacts these benefi ts, and chocolate products that use blanched, unfermented, sun-dried, non-roasted and cold-pressed cacao beans contain the highest fl avonoid content. All Xoçai chocolates are pro-prietarily processed in this protective manner. Dr. Jenni Berebitsky, a naturopathic doctor, states, “As a culture, we are over-fed, yet malnourished. Our bodies are designed for food to be our best medicine. But when we eat nutrient-defi cient food, we are left depleted and unwell.” In ref-erence to Xoçai, she says, “I have never seen any one product have such a positive effect on so many different people with so many different health concerns.”

For more information, call the 24/7 information line at 801-437-5994, or locally at 317-363-2262, email [email protected] or visit TheHealthyWealthyTeam.com. See ad on page 25.

Free Health Seminarsby Local Wellness Practitioner

Dr. Gerald Whalen, DC, director of Zionsville Holistic Chiropractic & Wellness Center, will

present a series of free seminars on alleviating digestive diffi culties, reducing carbohydrate intake, and holistic wellness care, that tap into his knowledge and unique training. Several opportunities to learn more about the importance of proper diet and overcoming potential problems from poor eating habits are upcoming on Tuesdays this month. The fi rst seminar will cover natural approaches to support healing of “Digestive Diffi culties” at 5:30 p.m., July 6. The second topic covering digestion focuses on the “Carbohydrate Epidemic” and why it’s so important to avoid a carb-rich diet, to be discussed at 5:30 p.m., July 20. The Introduction to Holistic Wellness Care presentations, designed for prospective or new patients, will take place at 5:30 p.m., July 13 and 27. “We are committed to providing the most advanced chiropractic and wellness care to your family,” says Whalen. The wellness center has been serving the health needs of the community since 2005.

Location: 1620 W. Oak St., Ste. 100, in Zionsville. Seating is limited. For more info or to register, call 317-733-9630 or email [email protected]. See ad on page 16.

Natural Living Fair for Health and Sustainable Living

Natural Awakenings of Indianapo-lis and the Harrison Center for

the Arts will present a Natural Living Fair from 6 to 9 p.m., August 6, and from 10 a.m. to 4 p.m., August 7, at the Harrison Center. Attendees will be able to connect with local natural health practitioners and wellness products providers. The event will bring together an array of businesses related to natural health, wellness, sustainability, fi t-ness and a healthy planet. Its mis-sion is to foster community spirit while educating and informing area residents about integrated health and wellness therapies and practices such as acupuncture, herbology, natural cooking, massage, Pilates, healing, yoga, meditation, family and pet health and more. Admission is free and the fair will include free sam-ples, prize drawings and interactive displays. Volunteer opportunities are also available.

For more info, call 317-862-6332, email [email protected] or visit NaturalLivingFair.com. See ad on page 32.

newsbriefs

Doctor Gerald Whalen

naturalliving

fair

Friday,August

6th,6-9pmSaturday,August

7th,10am-4pm

Auuugggggggguuuuuuuuuuussssssssstttttttttttttttt 9pmA g

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FREEAdmission


IVS Fundraiser to Savor the Summer Garden

Consider supporting the efforts of the Indianapolis Vegetarian Society (IVS) while enjoying some of

the all-natural, healthy food the organization endorses, prepared by a well-known local expert. Savor The Summer Garden, the tenth annual major fundraising dinner for the IVS, will be held from 1 to 3 p.m., August 14, at the Earth House. WISH-TV 8’s Chef Wendell will design a menu featuring a variety of vegetarian and vegan dishes using local, organic fruits and vegetables provided by Farm Fresh Delivery, Indianapolis’ premier door-to-door provider of fresh, organic produce. “People still ask me, ‘As a vegetarian, what do you eat?’” says IVS President Jessica Suhre. “We eat very well. Having specifi c rules means vegetarians go out of their way to expose themselves to new foods and unique combinations. We hope that people will come out and see what we’ve learned and share a meal with us in a friendly, laid-back atmosphere.” IVS serves as Indianapolis’ primary resource for vegetarian and vegan living, educating both seasoned vegetarians/vegans and those simply interested in the benefi ts of such a diet, by hosting a variety of events and providing an active online community.

Tickets: $12; ages 4 to 10, $6; under 3, free. Register at Whole Foods Market or by visiting BrownPaperTickets.com. Location: 237 N. East St. For more info, including event sponsorship and booth space opportunities, visit IndyVegSociety.org.

Chiropractor Offers Whole Body Vibration for Total Wellness

A technology that originated in Europe more than 50 years ago is now being provided in the

Indianapolis area to help battle numerous debilitating conditions. Dr. Mary Grace Pennella, of Stillpoint Family Chiropractic, in Fishers, is now offering Whole Body Vibration (WBV) technology as a way to effi ciently tone muscles, safely rehabilitate and strengthen injured muscles, improve circulation, regain balance and increase bone density to combat osteoporosis. The Russian space program used WBV as a means to maintain the bone mineral density and muscle strength of its cosmonauts. Today, many European Olympic athletes include WBV in their fi tness regimens.

Because WBV is considered a low-impact form of exercise, it is particularly well-suited for most individuals, from those with injuries, geriatric or weight issues, to those who want to remain active and healthy. Dr. Pennella helps her patients engage in healthy alternatives to make their participation in a wellness lifestyle an easier choice. In addition to chiropractic care and WBV exercises, her practice offers Pilates, yoga, nutritional counseling and hair analysis.

Location: 9780 Lantern Road, Ste. 230. For more info or to make an appointment, call 317-863-0365 or visit DrPennella.com. See ad on page 29.

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Dr. Pennella with Patient

“Liberty, when it begins to take root, is a plant of rapid growth.” ~George Washington


Eating SewageAvoid Sludge Used and Sold as Fertilizer

Eight million tons of sewage sludge from wastewater treatment plants, euphemistically renamed biosolids, is annually marketed as fertilizer and applied to the American farms and gardens that grow our food, as well as the parks where we play. No food crop, aside from those labeled U.S. Department of Agriculture certifi ed organic, is regulated to guard against it being grown on land treated with this sludge. Because of the nitrogen and phosphorous found in human solid waste residue, the sludge industry and certain government bodies overlook the toxic blend of all that goes down the drain. That’s why a few conscientious companies like Del Monte and Heinz have long had a policy not to purchase food grown in sludge. Sewage sludge contains antimicrobial compounds, heavy metals, pharmaceuticals and pathogens that may be absorbed by food crops, water supplies and our bodies. Currently, the Environmental Protection Agency requires testing for only nine chemical elements and two bacteria for land application of sewage sludge and no testing for residue buildup in soil. Meanwhile, studies from universities including Yale, Cornell and Johns Hopkins express concerns about the health and safety of this practice.

To protect health: Buy USDA-certifi ed organic; ask at farm stands if they use sludge or biosolids; inquire about food and bagged fertilizer companies’ policies; and tell elected offi cials that citizens don’t want sewage sludge in America’s food and water supplies. For more information visit United Sludge-Free Alliance at USludgeFree.org.

News and resources to inspire concerned citizens to work together in building a healthier, stronger society that benefi ts all.

globalbriefs

Economic SecurityBuying at Home Keeps America StrongPoll after poll points to Americans’ preference for locally produced goods, according to msn.com; the real question is if we are willing to look for them and pay more. A 21st-century grassroots website, StillMadeInUSA.com, provides a helping hand with an online shopping directory of American brands. Categories range from personal apparel, handcrafts and household goods to tools, sports and entertainment, and include special occasions and shop-by-geography menus. “I try to buy American products whenever possible, but as a working mother of three boys, I don’t have time to drive from store to store or search for hours online,” says founder Stephanie Sanzone, explaining her website’s genesis. The Made in USA label represents a heightened concern for guarding American manufacturing jobs, worker and environmental health, product quality, consumer safety, national competitiveness and security while defending against an increasing trade defi cit.

Donate a DayCrop Mobs Sustain Small Farms and Build CommunitiesAcross the country, crop mobs comprising dozens of mostly 20-something volunteers periodically gather at local sustainable small farms to donate their time to make immediate improvements. These landless farmers, apprentices, interns and the “agricurious” comprise a remarkably effective traveling work party, often assisted by experienced farmers and gardeners eager to share their know-how with the next generation. Assigned

tasks might be mulching, building a greenhouse, prepping garden beds or bringing in a harvest. “The more tedious the work we have, the better,” says Rob Jones, co-founder of the spreading movement, which originated in North Carolina’s Triangle in response to a regional surge in sustainable farming. “Because part of crop mob is about community and camaraderie, you fi nd there’s nothing like picking rocks out of fi elds to bring people together.” It’s all about building the community necessary to practice this kind of labor-intensive agriculture and to put the power to muster help into the hands of future local food producers. Any crop mobber can call a crop mob to do the kind of work it takes a community to do. Participants work together, share meals, play, talk and make music. No money is exchanged; it’s the stuff in which communities are made.

For information and contacts in various states, visit CropMob.orgor locally visit GrowingPlacesIndy.org.

Weeding blackberry beds at Spence’s Farm in Chapel Hill, NC.

Phot

o by

Tra

ce R

amse

y


healthbriefs

A Perspective on SoyWith many new soy foods on the market today,

from nuts and beans to energy bars and powdered drinks, choosing those that are most healthful can be confusing. Soy has received mixed reviews, even though it has been eaten in Asia for hundreds of generations without reported adverse effects and is a staple in vegetarian kitchens worldwide. In its natural state, the soybean has proved to be high in nutritional value as a non-animal source of essential amino acids, qualifying it as the only complete plant protein. The controversy centers on 20th-century isolation of the soybean’s benefi cial compounds, isofl avones, that in their natural state have been found to protect against breast, prostate and colon cancers, menopausal symptoms, heart disease and osteoporosis. Rather than use the whole food, the manufactured food industry instead has added these compounds in isolated form to various products. Concerns arise because the isolated plant compounds act differently in the body when they lack the supporting vitamins, minerals and plant substances present in natural whole soy. Also, their amount and concentration in manufactured foods tend to exceed what is present in whole soy foods. To avoid the risk of overexposure to isolated soy compounds and still reap soy’s many health benefi ts, look for organic, non-GMO (genetically modifi ed organism) whole soy products. Examples include tofu, tempeh, edamame and whole canned or frozen soy beans, as well as products produced from whole soy, such as soy fl our, soy milk, miso and soy sauces like tamari or shoyu.

Source: Research compiled by Monika Rice, who holds a master’s degree in holistic nutrition and is a regular contributor to Natural Awakenings.

EXOTIC SUPERFRUITMangosteen juice has

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A study published

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associated with infl ammation.

Parents’ Day on July 25 honors responsible

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In a 2008 U.S. Food and Drug Administration survey, more than

half (54 percent) of consumers said they

now read the label the fi rst time they buy a product. That’s a 10

percent improvement

since the 2002 survey.

~ FDA’s Center for Food Safety and Applied Nutrition, 2010

SLOW DOWN AT MEALTIMEThe Endocrine Society’s Journal of Clinical

Endocrinology & Metabolism reports that

eating a meal too quickly reduces release

of the hormones in the gut that induce

feelings of being full, which can lead to

overeating and weight gain.

Shop for information on

the origins of imported

foods and key health

issues to watch for at

FoodAndWaterWatch.

org/food/global-grocer.

Why Mangos are Goodfor UsIncluding mangos in

summer fruit salads adds both delicious sweetness and health benefi ts. A new study by Texas AgriLife Research food scientists examined fi ve mango varieties most common in the United States: Ataulfo, Francine, Haden, Kent and Tommy Atkins, and found that the tropical fruit has anti-cancer properties. When exposed to a variety of cancer cells in the laboratory, mango turned out to be especially effective against certain breast and colon cancers. The researchers attribute the cancer-fi ghting properties to the fruit’s polyphenolics, a class of bioactive compounds responsible for preventing or stopping cancer cells. As one might expect with an all natural anti-cancer agent, normal cells were not affected by the mango, which targeted only cells that had gone bad, by interrupting their mutated division cycles.

Source: Texas A&M AgriLive Communications, 2010

Texas AgriLife

Nonstick cookware, popular because it’s convenient to use and clean,

also emits toxic fumes when overheated. Tests commissioned by the Environmental Working

Group (EWG) have shown that in just two to fi ve minutes on a conventional stovetop, cookware coated with Tefl on and other nonstick surfaces can exceed

temperatures at which the coating breaks apart and emits toxic particles and gases. They posit that the same

holds true for ovenware. At the same time, the researchers report that ingesting inert particles that have come off

scratched cookware isn’t a hazard. EWG’s recommended alternatives are stainless steel and cast iron cookware. However, for families stuck with nonstick pots and pans, the group offers the following tips: Never preheat nonstick cookware empty or at high heat and make sure to cook food at the lowest possible temperature possible for safe cooking. Don’t put nonstick cookware in an oven hotter than 500 degrees and use an exhaust fan. Keep pet birds out of the kitchen, because they are particularly susceptible to the fumes.

For a free downloadable Guide to PFCs (perfl uorochemicals) and how to avoid them in a wide range of products, including cookware, visit ewg.org/EWG-Guide-to-PFCs.

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healthykids

Parents are usually the main facilitators of life lessons for their children, but in some arenas it’s best to let the kids do the teaching. Their

natural eating behaviors, for example, exemplify smart choices for us all. Here are some surprising rules of thumb:

Eat when you are hungry. From birth, ba-bies know when and how much they need to eat and cry to let us know. As youngsters grow this vital instinct can be unlearned, so that by the time they are adults, most have learned to eat for other reasons besides hunger. By recogniz-ing the difference between needing to eat and wanting to eat, adults can also relearn when and how much to eat. Stop eating when you are full. Infants turn their head away when they have had enough to eat and toddlers throw food on the fl oor when they’re done. But as adults, we clean

our plates because we were admonished as youngsters about starving children, feel a

social obligation or something just tastes good.

Being hungry makes you grouchy. Being hungry, tired or frustrated

makes a child crabby and affects adults in the same way. Take care of your mealtime

needs instead of taking out your cranki-ness on those around you.

Snacks are good. Kids naturally prefer to eat smaller meals with snacks in-between whenever they get hun-gry. That pattern of eating keeps their metabolism stoked all day; adults’ too.

All foods fi t. Children are born with a natural preference for sweet foods and quickly learn to enjoy fatty

Out of the Mouths of BabesA Dozen Ways Children Teach Us to Eat Mindfully

by Dr. Michelle May

Children are born with the ability to eat

instinctively, fully tuned in to internal

cues of hunger and fullness.


foods. Such fun comfort foods can be part of a healthy diet. In fact, studies show that overly restrictive food rules can cause children to feel guilty or ashamed and lead to rebel-lious eating. Everyone eats healthier when they learn to enjoy less nutritious foods in moderation without deprivation. Be a picky eater. Kids won’t easily eat something they don’t like. Consider how much less you’d eat if you didn’t settle for food that only tastes so-so. You can learn to like new foods. Healthy eating is

an acquired taste, so provide a variety of appealing, health-ful foods at the family table. If children observe us eating a variety of healthful foods, then they will learn to as well. It can take up to 10 different occasions of two-bite exposures to a new food, but kids often surprise themselves by liking something they never thought they would. Make the most of your food. Eating is a total sensory experience for children as they examine, smell and touch each morsel. You’ll appreciate food aromas, appearance and fl avors more if you aren’t driving, watching television, work-ing on a computer, reading or standing over the sink. Eating with your family is fun. Babies and toddlers naturally love eating with other people. Family mealtime is a golden opportunity to model good habits and con-versational skills and connect with each other. With older children, play high-low around the dinner table, where each family member takes a turn sharing the best and worst parts of their day. There is more to a party than cake and ice cream. Invite children to a party and they’ll want to know what they are going to get to do; invite adults and they’ll wonder what food will be served. Instead of avoiding food-based get togethers, focus on the social aspects of the event. Sleep is good. Children need a good night’s sleep to prepare for the adventures that tomorrow will bring. Every-one benefi ts from a consistent bedtime and good rest. Live in the moment. Kids are masters at living in the present; they don’t waste a lot of energy worrying about what has already happened or what might happen tomorrow. They are fully engaged in small, enjoyable pursuits. Adults will do well to reconsider the true joys of life and we can learn a lot from children.

Michelle May is a medical doctor, founder of the Am I Hungry? mindful eating program (AmIHungry.com) and the award-winning author of Eat What You Love, Love What You Eat. Her mission is to help individuals break free from mindless and emotional eating to live a more vibrant, healthy life.

Eating until you are content is more important than fi nishing

everything on your plate. This month Natural Awakenings speaks with Mariel Hemingway

about her personal journey to achieving a healthy and happy life. The veteran actress has practiced and taught yoga for 20 years and avidly pursues avenues of sustainable living and holistic health. Her most recent books include Mariel’s Kitchen: Simple Ingredients for a Delicious and Satisfying Life and Mariel Hemingway’s Healthy Living From the Inside Out.

In Mariel’s Kitchen, you stress the importance of local seasonal eating. What do you consider an ideal meal?

It’s important to connect nature with food—knowing where foods come from, knowing about local farms and farmers’ markets. My perfect meal is something that is very simple, fresh and seasonal. The key is to use the right ingredients, a little olive oil and herbs. One of my favorites is searing fi sh so that it is raw on the inside and serving it with a wonderful aioli or fruit salsa and a lightly steamed, seasonal vegetable.

You are a big advocate of organic food, which can be pricey for families on tight budgets. How can healthy eating be accessible to all?

It’s about choices. When people want to eat healthier and believe organic is too expensive, I ask them to consider how many times they buy café coffee or order out. When you start to look at food and how you live your life as a method of preventive medicine, it becomes obvious that getting sick [due to poor nutrition and a weak immune system] is a lot more expensive.

How did you come up with the concept for your health snack, Blisscuits?

My mother had cancer when I was a child, and I was her primary caregiver, so I saw what chemotherapy and radiation did to her. When my ex-husband was diagnosed with cancer, I created the cookies as part of a healthy,

A Conversation with MARIEL HEMINGWAYHer Kitchen Wisdom for Healthy Living

by Giovanna Aguilar

wisewords


What’s Growing in Your Region?

The Indianapolis Food, Farm and Family Coalition

(IndyFoodFarmFamily.org) recently published a

new Local Food Guide to help the people of Central

Indiana fi nd local, sustainable and organic food. The

free guide can be downloaded online and is also

distributed locally. It includes sustainable farms;

farmers’ markets; community supported agriculture

(CSA) farms; restaurants that use locally-sourced

ingredients; and locations selling specialty goods,

such as grass-fed meats, honey, eggs and local wine.

Coalition members include volunteer repre-

sentatives from government, consumer, business,

farm, multicultural, anti-hunger advocacy, faith and

community development groups who are working

together to bridge the gap between producers and

consumers. Their mission is to make Indianapolis

a more food-secure city through education, aware-

ness and public programs.

Slow Food Indy

(SlowFoodIndy.

com) is the Central

Indiana chapter

of Slow Food USA.

This community

supported network

promotes the area’s

food culture with

monthly events and

volunteer opportu-

nities dedicated to

“good, clean and

fair food.”

holistic lifestyle that could help heal him. They are gluten- and sugar-free and healthful. He is now 11 years in remission and well because he made many good choices. Another reason I developed Blisscuits was to feed my daughters as they were growing up in a world of unhealthy snacks.

How has food infl uenced your life?

My mother went to Le Cordon Bleu in Paris to learn how to cook. My family was crazy about food; growing up, I was obsessive about food and used it to fi ll a hole and replace love. I fasted and tried all kinds of diets, which eventually shut down my thyroid. I wound up needing to go to such extremes in order to fi nd my center; now I’m privileged to be able to help other people fi nd theirs. What I have realized is that instead of serving as a substitute for love, food should come from love as an expression of sharing and giving.

You juggle many responsibilities and roles in your personal and professional life. What advice can you offer readers for achieving balance in their lives?

You must make time for what’s most important to you. Ask yourself questions so that you can fi nd places where you can pull back and reset your priorities. How much television do you watch? Are you taking time to exercise? Do

you take fi ve minutes to close your eyes, breathe and listen to internal whispers? It’s often the everyday places, people and things of value that work to keep you connected and balanced.

What projects are you working on that you’d like to share?

I’m currently producing a fi lm based on my grandfather’s book [referring to Ernest Hemingway], A Moveable Feast, and an environment-focused television show with my boyfriend and business partner, Bobby Williams, shot in amazingly beautiful places. It will start fi lming in the United States, but we plan to shoot internationally, starting with Costa Rica. Bobby and I are also writing a book, Be You Now.

Connect on the Internet by visiting MarielHemingway.com and Twitter.com/MarielHemingway.

Giovanna Aguilar is a freelance writer based in New York City. Reach her at LifestyleTargeting.com.

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Consider Boston cod, Georgia peach pie, Florida’s Indian River grapefruit, wheat from Kansas,

heirloom tomatoes from Colorado, Mich-igan sour cherries, Texas pinto beans and California wines. While the defi nition of American cuisine is diffi cult to pinpoint, it defi nite-ly exists in regional form, say the Ameri-cans polled by the James Beard Founda-tion. It’s the particular tastes of the places we call home. There’s a delicious reason why regional foods remain popular; as The Leopold Center for Sustainable Agricul-ture found, the average “fresh” food item on American dinner tables now travels 1,500 miles to get there—and often tastes like it.

Taste is All About Terroir“Place-based foods have a unique taste, related to the soil, water, air and cli-mate of a region, as well as the ethnic or regional heritage of their producers,” advises Rachelle H. Saltzman, folklife coordinator and director of the Iowa Place-Based Foods project. She notes that regional food might be considered a result of the happy pairing of nature and nurture. Regional foods start with terroir, a French term that refers to a peculiar combination of microclimate and geog-raphy. If we draw a circle with its center in our own backyard, the area within the circumference of the circle that encloses the same climate and geography is the general terroir. Although terroir is in wide use in reference to wines, it also applies to any

food. Terroir accounts for the differences in fl avor between mild orange blossom honey from Arizona, aromatic and pear-like tupelo honey from Florida, amber-colored and medium-fl avored clover honey from Iowa and dark and slightly sulfurous sunfl ower honey originating in South Dakota. “When you eat honey that local bees make, you’re eating an easily digest-ible, raw food full of enzymes, pollen, vitamins, proteins and minerals from the region,” says Tony Schwager of Anthony’s Beehive, in Lawrence, Kansas. Bees forage for nectar in nearby blossoms and then do all the processing in the hive. The result is a regional food yield-ing more than 300 varieties across the United States. Even Vermont maple syrup can register the fl avor changes from ter-

LOCAVORE NATIONSAVOR THE REIGN OF REGIONAL FOODS

by Judith Fertig


roir, according to Amy Trubek, assistant professor of nutrition and food sciences at The University of Vermont and author of The Taste of Place: A Cultural Journey Into Terroir. Trubek is participating in an ongoing study of the character of small-batch maple syrups. “Like Burgundy wines or Savoie cheeses, the terroir of maple syrups matters,” she says. For example, maple syrup—a whole food made only from

the sap that rises in the tree only after a long, cold winter—can taste different depend-ing on whether the maple tree grows in areas rich in limestone (giv-ing fl avor notes of caramel, vanilla and bitter almond) or schist (where minerals yield a slightly moldy note), giving it a unique taste of place.

Wild BountyBefore European settlement here, Native American tribes were often identifi ed—and

strengthened physically and spiritually—by the regional foods they ate, whether gathered by hunting or fi shing in the wild or raised themselves. Early visit-ing explorers and naturalists noted such delicacies as wild strawberries growing along the New Hampshire shoreline, native persimmons in Virginia and beach plums on Cape Cod. In Early American Gardens: For

“In this wine, you can taste the magical place where our children, Hailey and Loren, grew up. Aromas of blackberries and bay leaves, like those that grow along the spring-fed creek with subtle notes of tobacco, smoke and earth, dance in the background, derived from the soil itself.”

~ Janet Trefethen, of Trefethen Family Vineyards, in Napa, California, about its HaLo cabernet sauvignon.

Meate or Medicine, gardener and author Ann Leighton chronicles which plants were native to New England and which ones the 17th-century colonists brought or had sent from England. The resulting cuisine evolved into a fusion of English recipes with New World ingredients. Through many generations, regional cuisines developed along the Eastern seaboard, often featuring maple syrup, cranberries, wild blackberries, corn, pumpkins, Carolina gold rice, cod, clams, blue crab, shad and shrimp. Graft-ing new and old world plants produced the happy accidents of the Bartlett pear, Concord grape and Newtown Pippin apple. What grew in these innovative gardens naturally began to grace Ameri-can tables. “Native corn became a truly Ameri-can food,” observes Lenore Greenstein, a food and nutrition journalist who has taught at several U.S. universities. “The corn of the settlers, however, was not the sweet corn we know today, but the fi eld corn used to feed livestock and make corn meal, syrup and starches. Sweet corn was unknown until 1779, yet by 1850 it had replaced fi eld corn on American tables.”

Ethnic TraditionsBeyond the land itself, regional foods continue to be infl uenced by the trans-portation routes followed in early trad-

“Indian beliefs are the same and differ-ent [from one another]. For us, the sacred food is salmon; for the Plains Indians it was buffalo; in the Southwest it was corn. We all see food as part of our religion, but different foods give us our strengths… if we move about from place to place, we become separate from our sacred foods; we become weak.”

~ Louie H. Dick, Jr. of Oregon’s Umatilla tribe in “Water is a Medicine that Can Touch Your Heart” from Native Heritage: Personal Accounts by American Indians 1790 to the Present, edited by Arlene Hirschfelder

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found that regional agriculture contrib-utes to the local economy, provides fresh food and a secure food supply, and plays a role in preserving our rural heritage. In Goût de Terroir: Exploring the Boundaries of Specialty Agricultural Landscapes, he concludes that “Agricultural landscapes, and the regional cuisine and foodways [culinary practices] to which they con-tribute, offer powerful expressions of place.” As Greenstein sums it up, “Regional food is better, however you look at it.”

Judith Fertig is a freelance food writer in Overland Park, KS; for more information visit AlfrescoFoodAndLifestyle.blogspot.com.

Primary sources: Tony Schwager atAnthonysBeehive.com; Lenore Green-stein at [email protected]; Rachelle H. Saltzman at [email protected]; Duncan Hilchey at [email protected]; Justin Rashid at SpoonFoods.com; Amy Trubek at [email protected]; and Jeni Britton Bauer at JenisIceCreams.com

Also, Culinaria: The United States, A Culinary Discovery, edited by Randi Danforth, Peter Feierabend and Gary Chassman; and Early American Gardens: For Meate or Medicine by Ann Leighton

“Were it not for Lake Michigan, you couldn’t grow fruit this far north on a commercial scale. The weather fronts come in from the west over the deep lake. The lake be-comes a climate modifi er, giving the fruit its character.”

~ Justin Rashid, of American Spoon Foods, a grower of sour cherries, apricots and peaches in Michigan’s Upper Peninsula

ing ventures; the ways of the English homeland were soon joined by those of African slaves. Greenstein relates that New Orleans’ famous gumbo comes from the African ngombo, for okra, its principal ingredient. The thick stew gets some of its distinctive fl avor and smooth texture from gumbo fi le powder made of dried, wild sassa-fras leaves. In other parts of the South, a cuisine that became known as soul food grew up around dishes made from pro-duce that slaves could grow in their own kitchen gardens: boiled peanuts, sweet potato pie, boiled greens and black-eyed peas. Immigrants from Ireland who ar-rived in the New World during the potato famine of the 1840s and those Europeans promised free land under the Homestead Acts of the 1860s brought garden seeds, favorite plants and ethnic food traditions with them, further enlarging our country’s collective eating repertoire to include sau-erkraut, coleslaw, cheesecake, cinnamon rolls and potato salad. Mennonite farmers who had emi-grated from the Netherlands to Germany and then on to Russia, as their paci-fi st views clashed with the prevailing governments, fi nally left the steppes of the Ukraine for the similar terroir of the Kansas prairie in 1875. (This was around the same time that cowboys were herd-ing longhorn cattle from Texas along the Chisholm Trail to railyards in Abilene, Kansas.) The Mennonites brought bags of turkey red winter wheat seeds that helped transform the wild prairie into the cultivated “breadbasket” it is today. In a similar fashion, Italian families coming to California brought their love of wine to a hilly region that benefi ted from moisture granted by the fog rolling in from the Pacifi c. They knew how to make the most of a climate with a spring rainy season followed by a dry sum-mer—great conditions for growing wine grapes.

Good for Us FoodFoods naturally suited to their environ-ment grow better, taste better and are packed with more nutrients, reports Sus-tainable Table, an educational nonprofi t working to build healthy communities through sustainable eating habits (Sustain-ableTable.org). When grown and con-sumed locally, foods escape the degrada-

tion of being ir-radiated for longer shelf life. When they come from organic farms, they’re also grown without pesticides and herbicides. Consider also that milk from dairy cattle raised in areas where they can eat grass for most of the year has a better fl avor and con-tains more ben-efi cial nutrients than milk from grain-fed cows. Jeni Britton Bauer uses regional Midwestern in-gredients—including organic milk from grass-fed cows, local goat cheese, for-aged wild foods and organic berries—for Jeni’s Splendid Ice Creams. “We couldn’t believe the difference in fl avor in milk from grass-fed versus grain-fed cows,” she says. “It’s because grass-fed cows produce milk with more conjugated lin-oleic acid, a cancer-fi ghting compound, as well as healthful omega-3 fatty acids.” Local examples such as hers illustrate the larger truth. Good for Our CommunityGrowing and eating regional foods is equally benefi cial for our communities. According to Larry West, a writer for E/The Environmental Magazine, most farmers on average receive only 20 cents of each food dollar spent on what they produce. The remaining profi t gets consumed by transportation, processing, packaging, refrigeration and marketing costs when their crops travel far and wide. Farmers who choose to sell their foods to local customers see a better return on their investment. When neigh-bors choose to eat locally, it supports local agriculture and encourages contin-ued use of area land for farms, keeping development in check while preserving open space. There are even more benefi ts. Research by Duncan Hilchey, a senior extension associate at Cornell University, and his colleagues in upstate New York


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Extendingthe SeasonFarmers and gardeners in every region have ways to extend the growing season. Kitchen gardeners have used cloches (glass bells put over tender plants to ward off the cold), cold frames (south-facing raised beds protected against the cold) and greenhouses. Many organic farmers now use poly-tunnels (which function as portable greenhouses) that allow them to get crops in the ground sooner and extend the end of the season. We can also continue to savor seasonal bounty by preserving the harvest. Farm wives and gardeners who understand the realities of feast and famine, glut and scarcity turn excess yields into what they call “value-added products.” Cucumbers be-come pickles; basil mixes into pesto; tomatoes provide a base for salsa. They also freeze fresh, whole berries on cookie sheets, then move them to containers to store in the freezer. Local state agriculture extension services offer free detailed information about preserving foods.To subscribe to your digital

version, just send your name and email address to

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Grow Your OwnThe best terroir of all is our own garden. A fresh-picked tomato will convert even the most dedicated supermarket shopper every time. A state agricultural extension agent or local master gardener will know what grows best in area gardens. Consider growing heirloom varieties of fruits and vegetables for greater fl avor and color. A good resource is Seed Savers Exchange (SeedSavers.org), a northern Iowa farm that acts as a collective for members who use and save thousands of varieties of seeds. Its yearbook lists member gardeners and their comments on their success with various types of plants.


consciouseating

Whether this is your fi rst year growing a kitchen garden or

your thumb glows green from years of use, it’s possible to quickly turn dreams of bountiful organic harvests into a reality. Even small gardens can be surprisingly productive, sometimes yielding enough squash to feed the neighborhood. These 10 tips will help you reap top harvests of superb vegetables and herbs.

Shop from Your Garden First. After a lifetime of buying food in stores, you may need to change your shopping habits to accommodate the stream of veggies from your own produce patch. It makes sense to shop there fi rst. When you plan meals based upon your garden’s abundance, much less overripe produce ends up as compost.

Spread on the Mulch. Everywhere but in the subtropics, rain often becomes scarce in summer, so do everything you can to keep plants supplied with consistent moisture. Tomatoes, in particular, are sensitive to changes in soil moisture that can lead to black spots on the bottoms of ripening fruits. In any climate, drip irrigation from soaker hoses on the surface makes watering easy and effi cient. Covering the hoses with mulch reduces surface evaporation and discourages weeds at the same time.

Harvest Often. From snap beans to zucchini, vegetables will be longer and stronger if you keep them picked. Gather what’s ripe at least three times a week. Early morning is the best time to gather garden-fresh veggies.

Make Plenty of Pesto. A fast-growing annual herb that loves hot weather, basil will keep producing new leaves over a longer time if you harvest big

bunches just as the plants develop buds and fl owers

(the fl owers are edible, too). If you

have too much basil to use right away, purée washed leaves

with olive oil and lemon juice, then cover with water in ice cube trays and freeze. Store the hard cubes in freezer bags for use in making pesto during non-harvest months.

Squeeze Tomatoes. In choosing your favorite tomatoes, taste them fairly by keeping them in a warm place because cool temperatures can destroy their fl avor compounds. In addition to watching the vines for ripe colors, make a habit of gently squeezing tomatoes to judge their fi rmness, the same way you might check an avocado or peach. Heirloom varieties, in particular, are at their best just as they begin to soften, but may become mealy if you wait too long.

Taste Local Favorites. Trying new crops is always fun, especially if you know they grow well in your region. To learn more about which vegetables and herbs naturally grow well in your climate and soil, visit local farmers’ markets to see what local organic farmers are growing. Any crop that grows well in a neighbor’s fi eld is likely to also do well in your garden.

Keep Your Cool. Take on big garden tasks early in the morning or in the evening, when it’s cool. If you must work outdoors on a hot day, try freezing damp kitchen towels into a U-shape and drape a frozen collar around your neck to keep from overheating.

Bet on Beans. Most vegetables are fast-growing annuals that decline after they

GARDENINGBACKYARD

HOW TO GET A LOT FROM YOUR PLOT

by Barbara Pleasant

have produced for several weeks. Replace tattered spring crops with fast-growing bush snap beans, which will promptly sprout and grow in all but the hottest climates. Where summers are sultry, there is often time to follow spring crops with a planting of edamame (edible green soybeans), which offer sensational taste, texture and nutrition.

Sow More Salad. Lettuce and other salad greens often go to seed and turn bitter when hot weather comes, but a second salad season is right around the corner. Leafy greens, from arugula to tatsoi (a gorgeous Asian mustard), thrive from late summer to fall in most climates. Keep seeds left over from spring in the refrigerator and start planting them outside as soon as cooler nights arrive in late summer. In subtropical areas, start seeds indoors and set the seedlings out after the hottest months have passed.

Fortify Soil. Each time you cultivate a bed, mix in a generous helping of compost or another form of rich, organic matter. Over time, the soil will become better and better, which means ever more beautiful homegrown veggies, fresh from your own garden.

Barbara Pleasant is the author of numerous gardening books; this year’s release is Starter Vegetable Gardens: 24 No-Fail Plans for Small Organic Gardens. For more information visit BarbaraPleasant.com.

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As a teen, Dr. Mary Grace Pennella, of Stillpoint Family Chiropractic, dealt with ex-treme menstrual pain that sometimes caused her to faint. Painkillers prescribed by her gy-necologist didn’t help, nor did anything else she tried. It wasn’t until her family pharmacist recommended going to a chiropractor that Pennella found relief. “My mother thought it was crazy to see a chiropractor for menstrual pain, but she was desperate to help me,” Pennella recalls. Learning that if the nervous system is free of blockages, the body can heal, Pennella be-gan daily sessions for three weeks and hasn’t experienced a problem since. Although fasci-nated by the process, she didn’t think she was cut out for chiropractic school; instead, she opted to earn degrees in business administra-tion and fashion merchandising. The next 11 years were spent working in the retail fashion industry. The job, while lu-crative, was stressful and left Pennella feeling miserable. “I felt that I wasn’t doing anything meaningful, or doing what I was meant to do,” says Pennella. “I knew it was either my sanity or my job, so I decided to quit.” Pennella began working at Jo-Ann Fabrics, earning $7 per hour. The job was a no-brainer, but it allowed her to “cocoon” and take needed time to discover what she really wanted to do. The only career that excited her was chiropractic. With college 15 years behind her, Pennella wasn’t sure if her dream was achievable, but she decided to return to school. Now certain of her goal, she pursued a degree in chiropractic and graduated from Palmer College of Chiropractic in 2000.

After graduation, Pennella leased a space from another doctor for fi ve years and practiced there under the name Stillpoint Family Chiropractic. In 2006, she moved to her current location in Fishers. Unlike most chiropractic offi ces, Stillpoint offers a wide range of additional holistic services including yoga, Pilates, massage therapy, meditation, nutrition counseling, hair analysis and the new PowerVibe Motion, a device that uses oscillating vibration for core strengthening and weight loss. Free wellness coaching is also offered to patients through a contracted coaching organization. Pennella’s dedication and passion for over-all better health and a more fulfi lled life are evidenced not only by the choices she offers her patients, but by her commitment to teach-ing and practicing the true principles of chiro-practic wellness care. “Wellness care seeks to turn on the body’s natural healing ability,” she says. Unlike standard medical care, which treats symptoms by adding something from the outside—a medication, surgery or proce-dure—wellness care does not add anything. Instead, it looks for the underlying causes of any disturbance or disruption and then offers adjustments and interventions that can opti-mize the conditions needed for the body to function normally. Pennella points out that chiropractic and other adjustments don’t heal, the body does. “If you are not taking care of yourself, both emotionally and physically, you are sabotag-ing yourself,” she advises. “Proper nutrition, exercise and even meditation are critical to overall health. We live in a stressful world,

by Beth Davis

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Our culture so values beauty and cleanliness that millions of us spend hundreds of dollars a

year on personal services and body care products. We regularly clean, soften and beautify every inch of our exterior, from hair to toenails. But how clean are we on the inside? “Today’s onslaught of known toxins in our environment continually bombards us with chemicals that can alter the way our body works,” says Brenda Watson, a certifi ed nutritional consultant and author of Detox Strategy: Vibrant Health in 5 Easy Steps. “This not only affects natural processes, it also affects the body’s capacity to heal and maintain vibrancy.” Watson suggests that we adopt an increasingly refi ned mindset about being responsible for our health. She likes a program that cleans and maintains internal body systems, such as our colon, liver and other organs, through herbal cleanses, colon hydrotherapy and a high-fi ber diet that packs a punch with good nutrition. “For centuries, every culture around the world has been using some form of colon cleansing for health,” she observes. This proponent of colon hydrotherapy—which detoxifi es the large intestine through a gentle infusion of purifi ed water at a safely controlled temperature and gentle, continuous pressure—is not alone. Like Watson, Dr. Linda Berry, a chiropractor, certifi ed clinical nutritionist and author of Internal Cleansing, supports the viability of colonic irrigation. “Colonics remove the waste from the body and can be optimized with an herbal cleanse and high-fi ber diet that may aid in the cellular relief of toxins,” says Berry. She sees juice fasting as another complement. “The problem with

Colon Hydrotherapy Fostering a Clean Bill of Health

enemas,” Berry points out, “is that they are short-term and can cause the walls of the anal area, as well as the section of the large intestine known as the sigmoid colon, to stretch.” Both Watson and Berry agree that one reason people feel better after a colonic irrigation is because the protocol

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healthywaysand stress can make us crazy. Taking time for a yoga or meditation class can make a big difference in how we handle ourselves.” Patients new to the practice go through an extensive consultation with Pennella to discuss any health-related problems, concerns and potential treat-ment options. She then performs a com-plete chiropractic examination, testing the nervous system, postural distortions and structural fl exibility; other tests are carried out as necessary. Once the infor-mation is collected, patients receive a detailed report, along with treatment rec-ommendations and a suggested wellness program. Every program is customized to help each individual achieve and main-tain good spinal alignment, a healthy diet, an exercise regimen and a positive mental state. Pennella sees patients of all ages, including infants, especially those with colic. Whether someone walks in suffer-ing from enormous pain or simply wants to reduce stress and anxiety, she offers solutions. “There is a saying that, ‘You don’t choose chiropractic, it chooses you,’” Pennella comments. “For me, that is ab-solutely true. I love what I do, so much so that it doesn’t feel like work. I know this is where I’m supposed to be.”

Location: 9780 Lantern Road, Ste. 230. For information, call 317-863-0365 or visit DrPennella.com. See ad on page 29.

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hydrates the intestinal walls, and many of us typically fall short of our daily requirement for drinking water. Nancy Spahr, owner of Cleansing Waters, in Indianapolis, found that her lifestyle changes in diet and exercise didn’t suffi ciently improve her irregular elimination pattern. “I used colonic hydration to overcome my own constipation, which was leading to other health issues,” notes this colon hydrotherapist. “Colonic hydration causes the muscles to contract and bring about an automatic release response. My body needed that, to remind my colon how to do its job. I feel so much better and now experience daily eliminations, whereas previously, it only happened two to three times a week. Now I consider the cleansing and hydrating benefi ts of colonics as part of my ongoing health maintenance program.” Terri Hawkins-Fox, a colon hydrotherapist and owner of Natural Rejuvenation, says, “After 36 years and with four generations of my family involved in colon hydrotherapy, I can honestly say I have never seen anything but wonderful results from this procedure. I have worked with people ages 5 to 99. I’ve helped everyone from athletes to those with chronic conditions, and even those with degenerative diseases come full circle. It’s such an honor to be in this profession—to see people improve their health and make the necessary lifestyle changes. I don’t do this just to make a living, I do this because I live and breathe it. It’s who I am, and I love every minute of it!” Watson and Berry recommend performing a cleansing program twice

a year that includes a series of three colonic irrigation sessions of about an hour each. If an individual is suffering from chronic constipation, Watson suggests the sessions might be done more frequently. Prospective clients should note that each state issues its own licenses for colon hydrotherapists; in some states, colonic hydrotherapy falls under the category of massage therapy. Use of disposable speculums, which are inserted into the rectum, is standard in all states, as is the use of U.S. Food and Drug Administration-certifi ed equipment. More information on standard operating procedures is available from the International Association for Colon Hydrotherapy, which works to heighten awareness, provide education and offer referrals among its professional members. For more information about colon hydrotherapy, visit International Association for Colon Hydrotherapy at I-ACT.org.

For information on Cleansing Waters, located at 5501 E. 71st Street, Ste. A, Indianapolis 46220, call Nancy Spahr at 317-259-0796 or visit CleansingWaters.net.

For information on Natural Rejuvenation Inc., located at 6650 W. 10th Street, Indianapolis 46214, call Terri Hawkins-Fox at 317-243-3550 or visit NaturalRejuvenation.com.

For more information on Brenda Watson, visit BrendaWatson.com.

For more information on Dr. Linda Berry, visit DrLindaBerry.com.

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naturalpet

No one likes ticks (except the birds that love to eat them), but like fl eas and cockroaches, ticks

are a fact of life. After a winter break in the northern states, they’re back with a vengeance come warmer weather and plague parts of the south all year round. Many species of ticks can carry disease. From the more common Lyme, Erlichia and Rocky Mountain spotted fever to tick paralysis and Anaplasmosis, these bugs are bad news. Some diseases are species specifi c, but some, like Lyme disease, can infect deer, dogs and hu-mans. Cats seem to be resistant to many tick diseases like Erlichia and Rocky Mountain spotted fever; although why this is so remains largely a mystery.

Lyme DiseaseDogs are 50 percent more likely to contract Lyme disease as humans. If left untreated it can cause serious, debilitat-ing problems. Symptoms affecting joints and organs may be hidden in the early stages of the disease, so it’s important to have a dog tested every year and anytime

the guardian suspects the

dog has been ex-

posed to ticks.

The disease has been reported in every state. The good news

is that Lyme disease cannot be transmitted directly from a pet to family

members. If ticks are typically found in an area, it’s wise to reduce the risk by inspecting canines and people several times a day when enjoying outdoor activities. An excellent vaccine exists for pets, although not for humans.

EhrlichiosisThe second most common infectious disease in the United States, this poten-tially life threatening menace is spread-ing, carried by several common dog ticks. The parasite attacks the blood cells, rather than the joints. Intermittent fever and lethargy (which can signal various illnesses) are the main signs. The disease can result in permanent disability or death. While there are no proven cases of direct transmission of the Ehrlichio-sis parasite from dogs to people, ticks can transmit it directly to people. A simple in-offi ce blood test can determine if a pet has this disease; blood screen-ing will often show a decreased platelet count.

Rocky MountainSpotted FeverThis illness shows similar signs and symptoms as Lyme disease in dogs. The danger is that pet owners and vets often chalk them up to a sprained ligament or twisted knee, because the pet seems better in a day or two. Keys to diagnosis include the appearance of fever, re-peated symptoms or lameness that shifts between legs. Again, a disease-specifi c blood test is helpful.

TreatmentNo vaccine exists for Erlichia or Rocky Mountain spotted fever, and the decision to vaccinate for Lyme disease depends on exposure risk. At the Alternative Care Center in Margate, New Jersey, we sometimes use nosodes, a ho-meopathic “vaccination” in the treatment or as a preventive measure for Lyme disease. Homeopathic treatment of active or resistant Lyme disease may use Lym D (from BioActive Nutri-

TACKLING

TICKSby Dr. Mark Newkirk

tional) and Ledum, which can also be used in combination with antibiotics. Some holistic vets believe that such homeopathy works with the body to boost the im-mune system in attacking the Lyme organism. Yet the only pre-vention measure approved by the U.S. Food and

Drug Administration is the Lyme vaccine. Primary treatment for all tick-borne diseases is the antibiotic doxycycline, taken as prescribed for three to four weeks. Using special tests after treatment will show if the disease is gone.

Tick ControlTicks are tough. Daily grooming and combing to search for ticks remains the best non-medical treatment. Because we have found no truly holistic alterna-tive with the desired effect, I do advise topical tick control rub-on products like Frontline and collars like Preventic. Be aware that veterinary versions of such products are both safer and more effec-tive than retail brands. Risk versus benefi t to health is always the rule in considering the best route to take. The best advice for an

individual animal will come from the family’s holistic veterinarian.

Mark D. Newkirk holds a veterinary medicines directorate degree and is the owner and direc-

tor of Margate Animal Hospital and Alternative Care Center, in Margate, NJ. Phone consultations are available at 609-823-3031. For more informa-tion, visit AlternativeVet.com.


fi tbody

People might start commuting by bicycle to improve

their fi tness, save money or support sustainability, but they continue because it’s fun. Ask a motorist about their commute and they’ll frown, at best. Ask a bicyclist about their commute and they’ll smile, and likely mention the endorphin rush, fresh air, wildlife spotted that morning, the new breakfast shop discovered en route or how their retirement accounts are swelling with money saved by not driving.

Health Benefi tsThe health benefi ts of bicycling are recognized around the world. Cycling is a holistic form of exercise that gradually builds strength and muscle tone with little risk of over-exercise or strain, according to AdultBicycling.com. Legs, thighs, hips and buttocks all benefi t, including hip and knee joints. The average cyclist burns about 300 calories

during a 20-minute commute, while also improving coordination. Commuting bicyclists easily meet the Centers for Disease Control and Prevention’s recommendation that adults engage in moderate-intensity physical activities for 30 minutes or more at

least fi ve days a week. A study in the Scandinavian Journal of Medicine & Science in Sports concluded that just 30 minutes of bicycle commuting improved aerobic fi tness, cardiovascular load, cholesterol and the burning of fats for energy. According to the British Medical Association, in a nine-year study of 9,000 UK civil servants, those who cycled 25 miles a week (2.5 miles each way) experienced half the heart attacks as those who shunned physical exercise. A long-term Copenhagen Heart study of more than 30,000 men and women found that even after adjusting for other risk factors, those who biked to work had a 39 percent lower mortality rate than

those who did not. A less stressful commute also contributes to mental well-being, even to the point of countering depression. A study at Duke University found that 60 percent of people suffering from depression overcame it by exercising for 30 minutes three times a week without antidepressant medication, which is comparable to the rate of relief people generally achieve through medication alone. Daily exercise may also help prevent memory loss, according to several recent studies from the United States and Europe. The research, reported by the University of Illinois at Urbana-Champaign and others, suggests that because regular aerobic exercise—such as bicycling, swimming or running—can improve cardiorespiratory fi tness by up to 14 percent, it helps improve brain function. Further, improved overall health helps prevent certain diseases that may affect mental health.BIKE TO WORK

Commuters can now select the “Bicycling” layer on Google Maps at Maps.Google.com/biking to help them plan their route.

The Two-Wheel Commuting Wowby Paul Dorn

From ergonomic seats and pedals, seamless shifting and Kevlar-lined puncture resis-tant tires to handlebar speakers and elect r ic-ass is ted pow-er, today’s bicycles are packed with innovative technologies that make cycling accessible, easy and fun. Riding at night and in wet weather is also saf-er with bright, energy-efficient LED lights and lightweight fab-rics like Gore-Tex, HyVent and H2NO that are big on breathability and waterproof comfort.


Cost & Time Benefi tsWhen it comes to sustainability, the bicycle is one of the most energy-effi cient personal transportation devices ever created. According to the American Automobile Association, the average annual cost of operating a sedan for 15,000 miles in 2010 totals $8,487; for an SUV, it’s $11,085. Vehicle costs include depreciation, fi nance charges, fuel, maintenance, tires, tolls, insurance and taxes. Given the latest U.S. median annual household income of $52,029 reported by the Census Bureau in 2008, the cost of car ownership exceeds 15 or 20 percent of the typical household’s income. A quality bicycle, which can be purchased for the price of about one car payment, will never need fueling, is inexpensive to repair and has an operating carbon footprint that’s next to nil. Bicycle commuting is surprisingly time-effi cient, too. Federal Highway Administration statistics show that nearly half of all trips in this country are three miles or less. More than a quarter of all trips are less than a mile. A three-mile trip by bicycle takes about 20 minutes; in a busy city, traveling the same distance by car can take longer. Add in getting a car out of a parking space, into traffi c, through lights and congestion and parked again, and for many urban and neighborhood trips, bicycles are simply faster from point to point. Making a good thing even better, bicycle commuting saves time that would otherwise be spent at a gas station, car wash, automobile mechanic, department of motor vehicles and even traffi c court. Plus, without the large cost of operating a car, it’s just possible that bicyclists might even save the necessity of time spent at a second job. As yet another bonus, there’s next to no time spent sitting in traffi c.

Paul Dorn, a writer and activist in Sacramento, California, is co-author (with Roni Sarig) of The Bike to Work Guide: Save Gas, Go Green, Get Fit. He is a former editor of the San Francisco Bicycle Coalition newsletter, former executive director of

the California Bicycle Coalition, and a League of American

Bicyclists certifi ed instructor.

Bicycle Indiana is a statewide nonprofi t organization that began as the Indiana Bicycle Coalition in 1993. It was organized by a group of concerned cyclists aiming to bring awareness to statewide communities by promoting safe bicycling; educating bicyclists, motorists and policy-makers; and advocating for laws and policies to help increase bicycling throughout Indiana. That same mission is in place today, as the group continues to expand its membership and staff. Executive Director Nancy Tibbett joined the organization in 2008. Her passion for education and advocacy was ignited in 2007, while she was president of the Central Indiana Bicycling Association. Six months into her presidency, a motorist killed one club member and seriously injured a second, prompting an urgent call to action for Tibbett. “I felt I needed to do something to really get the word out and begin promoting safety,” she explains. Tibbett began brainstorming with her predecessor at Bicycle Indiana for ways to increase awareness of Indiana’s bicyclists. When the position of executive director became available, Tibbett knew she was right for the job. Now, she works hard to promote and

protect bicycling and cyclists through this cohesive state organization that represents the interests of all bicycle users and addresses their concerns. Members include individuals, corporations, retail establishments,

ingde motingatingand

to

bicycle clubs and other organizations, and all

help promote bicycle transportation for

health, recreation, competition, sport, travel and

commuting. The organization addresses

issues at government and public levels, but

educating motorists is often the greatest challenge. “Motorists

get frustrated sometimes by the pace of bicyclists,” says Tibbett. “We can’t sway everyone, but we hope to help people understand the benefi ts of using this alternate mode of transportation.”

Among those benefi ts, she says, are saving money on gas, helping the environment by reducing carbon footprints, and enhancing personal health through increased exercise. Bicycle Indiana advances its mission by providing information; promoting events such as the recent Bike to Work Day, in which 12 cities participated; and offering the resources needed to help both cyclists and motorists become educated about sharing the road. Tibbett says classes covering bike safety are hosted all across the state and include a lecture, written test and road riding test. Bicycle Indiana has also created a DVD for motorists that they hope to distribute to driver’s education classes as a tool for instructors. One of the nonprofi t’s most exciting new developments, according to Tibbet, is the Bureau of Motor Vehicles’ recent acceptance of Bicycle Indiana’s application to create a special license plate. Beginning January 1, 2011, motorists can pay an additional $40 for an “I Share the Road” plate; $25 will go to Bicycle Indiana. “Donations are instrumental in allowing us to continue our programs,” Tibbet explains. “This group recognition license plate will be an important part of our success.”

Bicycle Indiana is located at 201 S. Capitol, Ste. 800, in Indianapolis. For information, call 317-466-9701 or visit BicycleIndiana.org.

Bicycle Indiana: Helping To Share the Road

by Beth Davis


Little Rock/Hot Springs, AR

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FRIDAY, JULY 2Glorious 4th Festival – July 2-4. 10am-5pm. Experi-ence how this great American holiday was celebrated in the 1800’s. It’s a red, white and blue weekend of patriotic feasts, games and fun sure to create memories and smiles all year long. See website for pricing. Con-ner Prairie, 13400 Allisonville Rd, Fishers. 317-776-6006. [email protected]. ConnerPrairie.org.Marsh Symphony on the Prairie – July 2-4. 8pm. Star-Spangled Symphony with conductor Alfred Savia leading the orchestra through shining renditions of patriotic repertoire. Celebrate with rousing music, an Abraham Lincoln imitator and fi reworks. Prices vary, see website for details. Conner Prairie, 13400 Allisonville Rd, Fishers. 317-639-4300. IndianapolisSymphony.org.

SUNDAY, JULY 4Canal Family Fest – 4:30-9pm. Celebrate Inde-pendence in Indiana at the Indiana State Museum on the downtown canal walk. As part of the city’s Independence Day celebration, visitors can enjoy fun, family-oriented activities before the annual downtown fi reworks. Free. Indiana State Museum, 650 W Washington St, Indianapolis. 317-232-1637. IndianaMuseum.org. CarmelFest 2010 – July 4-5. 12-10pm. Festival celebrating our nation’s heritage. Kid’s attractions, parade, live entertainment, freedom run and fi reworks. Free. In the heart of Carmel at the City Center, 1 Civic Sq, Carmel. 317-581-0331. [email protected]. CarmelFest.net.Freedom Blast Fireworks Show – 9:47-10:30pm. The largest fi reworks show in the state. Celebrate Independence Day with your family and friends. This display can be seen from most areas of Indianapolis as the fi reworks are launched from the roof of the Re-gions Bank tower in downtown. Free. Regions Bank, 1 Indiana Sq, Indianapolis. 317-221-6000.

TUESDAY, JULY 6

Wellness Seminar: Digestive Difficulties – 5:30pm. Learn ways to support one’s digestive system. Health screenings, handouts and discussion to help participants understand common digestive diffi culties and what to do about them. Free. Zi-onsville Holistic Chiropractor & Wellness Center, 1620 W Oak St, Ste 100, Zionsville. RSVP: 317-733-9630. [email protected]. ZionsvilleChiropractor.com.

THURSDAY, JULY 8Chakra Dhyana – 6:30-8pm. Bi-weekly. Chakra Dhyana is a series of chants that open the chakras (energy centers) and raises one’s vibration to al-low more positive fl ow into one’s life. Consists of Kundalini warmup with Beatles, chanting the Chakra Dhyana with tuning forks, and 20-min meditation. $15. Mother Nature’s Sun, 6516 Ferguson St, India-napolis. 317-253-5683. [email protected]. MotherNatureSun.com.

FRIDAY, JULY 9 Drumming Circle with Ryan – 6:30-8pm. During this dynamic world percussive rhythmic immer-sion, gain the tools to be a creative hand drummer, learning how to drum, trance-inducing rhythms from around the world, how to improvise and ways to use drumming as an expression for optimal health. $15. Mother Nature’s Sun, 6516 Ferguson St, Indianapo-lis. 317-253-5683. [email protected]. MotherNatureSun.com.

SATURDAY, JULY 10Anniversary Party: Opening of The Playful Soul – 10am-7pm. Mini-classes, treatments, food, fun and Beatle Blessings. Free. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. 317-253-5683. [email protected]. More info: MotherNatureSun.com.

Raw Food Certifi cation: Level 1 – 10am-2pm. Learn about raw and living food diets, and how to prepare delicious raw food meals. Discover one’s next favorite dish. Learn healthy shopping strate-gies. Recipes, certifi cation and meals provided. $125/pre-register. Reinventing Wellness, 8725 Gordonshire Dr, Indianapolis. 317-408-0110. [email protected]. ReinventingWellness.com.

Racquetball 101 – 12-1:30pm. All ages; open to members and nonmembers. Learn to play this exciting and dynamic sport during this free clinic. Learn rules, techniques and fundamentals. Racquets and goggles are provided. Free. Noblesville Athletic Club, 411 S Harbour Dr, Noblesville. 317-776-0222. [email protected]. NACFitness.com.

SUNDAY, JULY 11Meditation & Message with Vince Lisi – 10-11am. Over 80 mighty souls have attended these divine monthly meditations based on the Course in Miracles. Each month, Vince Lisi (Masters of Philosophy/Theology) presents a spiritually enlightened mes-sage and meditation. CD included. $10. Source Yoga Center, 8609 E 116th St, Fishers. 317-915-9642. [email protected]. SourceYoga.net.Inspirational Drumming with Steve Lang – 2-3:30pm. Steve Lang of Oakwood Retreat Center teaches Drumming 101 and leads an inspirational drumming session. Let one’s heartbeat guide one to open up to new freedom in the expression of drum-ming. $10/own drum, $15/rental drum. Source Yoga Center, 8609 E 116th St, Fishers. 317-915-9642. [email protected]. SourceYoga.net.

TUESDAY, JULY 13Introduction to Holistic Wellness Care – 5:30pm. Informative presentation designed for prospective and new patients. We explain all of our holistic wellness services so that one can achieve one’s health goals with us. Free. Limited seating, please call. Zionsville Holistic Chiropractic & Wellness Center, 1620 W Oak St, Ste 100, Zionsville. 317-733-9630. [email protected]. ZionsvilleChiropractor.com.

calendarofeventsRecurring Listings NOTE: Dates and times shown are subject to change. Please confi rm event prior to attendance.

Go to NACrossroads.com to submit calendar listings.

Submission deadline for Calendar: the 12th of the month.

WEDNESDAY, JULY 14Summer Soups & Salads Cooking Class – 6-8pm. Nutritionist and Raw Foods Chef Sarah Stout teaches how to create fun, fast and fresh soups and salads using summer’s best ingredients. Sponsored by Reinvent-ing Wellness. $25. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. 317-870-7220. [email protected]. WeCreateWellness.com.Bioidentical Hormone Therapy Seminar – 7:30-8:30pm. Doctors share their expertise and show how individualized programs are designed to meet the unique needs of each patient. Guests enjoy the opportunity to speak directly with the physician presenter(s) in a Q-and-A session following each seminar. BodyLogicMD, 6612 E 75th St, Ste 110, Indianapolis. RSVP required: 866-972-5306. BodyLogicMD-seminars.com.

FRIDAY, JULY 16Intro to Vastu Shastra – 6-7:30pm. Vastu Shastra is Sanskrit for Building Science and the fi rst “green building” science. It uses energy from the sun, the planets and the 5 elements of nature to create harmony in one’s home. Workshop includes yantras/materials. $25. Mother Nature’s Sun, 6516 Ferguson St, India-napolis. 317-253-5683. [email protected]. MotherNatureSun.com.Asana Training – July 16-18. 7-9pm, Fri; 1-5pm, Sat; 9am-12pm, Sun. Author (Every Woman’s Yoga) Jaime Stover-Schmitt, EdD teaches Asana Yoga. Designed to expand one’s ability with yoga asana and alignment. Sessions include both theory and practice. Friday/Saturday: Teacher sessions. Sunday: Open to public. $50/Fri, $85/Sat, $125/both if signed up by 7/5. Inner Peace Yoga Center, 5038 E 56th St, Indianapolis. 317-257-9642. [email protected]. IPYC.org.

Mark Your Calendar

Mark Your Calendar


THURSDAY, JULY 22Kids Day Out – 3-5pm. Healthy and fun. Special event includes healthy food and snacks, fun music and decorations, prizes, contests and kids yoga. Dr. Lauren will offer discounted kids chiropractic adjust-ments for patients with recent scans on fi le. Free/yoga, $15/adjustments. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. 317-870-7220. WeCreateWellness.com.Chakra Dhyana – 6:30-7:30pm. See July 8 list-ing. $15. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. 317-253-5683. MotherNatureSun.com.

FRIDAY, JULY 23

Beatles Weekend: Beatles Concert – 6-10pm. Enjoy the Beatles all weekend long. Local musi-cians will play many favorite Beatles tunes to lead up to the amazing Beatles Exhibition from the Tom Fontaine collection. $15. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. 317-253-5683. [email protected]. More info: MotherNatureSun.com.

SATURDAY, JULY 24Beatles Weekend: Magic History Tour – 12-9pm. Beatlemania continues all weekend long. The unveiling of Tom Fontaine’s collection of Beatles memorabilia celebrating Mother Nature’s Sun 1-year anniversary. See Beatles’ guitars, photos, clothing worn by the Fab 4 and much more, and all for sale. Beatles fans must attend. $15. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. 317-253-5683. [email protected]. MotherNatureSun.com.

SUNDAY, JULY 25Meditation Class – 5:30pm. Learn more about the art of meditation and how to maximize the benefi ts from incorporating it into one’s wellness lifestyle. Discover techniques that help achieve a heightened sense of awareness, concentration, focus and total mind/body relaxation. Donations accepted. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. 317-870-7220. WeCreateWellness.com.

TUESDAY, JULY 27Introduction to Holistic Wellness Care – 5:30pm. See July 13 listing. Zionsville Holistic Chiropractic & Wellness Center, 1620 W Oak St, Ste 100, Zionsville. 317-733-9630. [email protected]. ZionsvilleChiropractor.com.

WEDNESDAY, JULY 28Women’s Health Series: Weight Loss – 6pm. Lec-ture focusing on the hottest issue in women’s health. Discussing health and wellness of women in today’s society. Topics include hormones, Candida, weight loss, thyroid, skin care and cancer. Answers for those interested in natural holistic health. Free. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zions-ville. RSVP: 317-870-7220. WeCreateWellness.com.

THURSDAY, JULY 29Tibetan Heart Yoga Series 1: The Six Perfec-tions – Times vary. Tibetan Heart Yoga Series 1 reveals the foundation of yoga as practiced by the Lineage of the Dalai Lamas. Tonglen compassion meditations are weaved into asanas which are each used to cultivate one of the six perfections: giving, morality, patience, joyful effort, concentration, and wisdom. A 20-hr intensive course including 10 hrs of asana practice and instruction and 10 hrs of lecture. $250/full course or pay by session. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. 317-253-5683. [email protected]. Complete details: MotherNatureSun.com.

FRIDAY, JULY 30

Ladies’ Night Out – 6pm. A full evening of healthy and pampering services for women only. We’ll pro-vide healthy snacks and cocktails, facials and spa services, massages, Reiki, footbaths and more. Take the night off and join us for this fun, supportive and empowering evening just for the ladies. Starting at $25. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. Reservations: 317-870-7220. WeCreateWellness.com.

SATURDAY, JULY 31Real Milk Dairy Tour – 8am-8pm. Bus departs Indy for tour to Swiss Connection and the Rhodes Family Farm. Cheese and Charcuterie tasting, milk produc-tion handbook or safe handling guide, and discussions on milk. Optional lunch provided from Goose the market. $45. Seating limited; RSVP. Slow Food Indy and Weston A. Price Foundation. SlowFoodIndy.com.Indianapolis Sailing Club Dinner – 6:30-9pm. Enjoy a mouth-watering Thai meal, live music, and hear a talk on “Spirituality and Science” with Dr. John McGrew, director of Clinical Psychology at IUPUI. Outdoor dining, weather permitting; free raffl e. Part of the proceeds go to Interfaith Hunger Initiative. Sponsored by Whole Foods. $75/person. Indianapolis Sailing Club, 11325 Fall Creek Rd, Geist. 317-257-9642. [email protected]. IPYC.org.

SATURDAY, JULY 17Vinyasa Flow Yoga – 9-10am. All levels. Take an hour and feel the benefi ts of yoga for oneself. Bring a friend as this class is for everyone. Free. Optimal Well-ness Center, 4545 Northwestern Dr, Ste A, Zionsville. Register: 317-870-7220. WeCreateWellness.com.Vegetarian/Vegan Potluck – 12-3pm. Bring a vegan or vegetarian dish and join the fun. Indiana Humanities Council, 1500 N Delaware St, Indianapolis. IndyVegSociety.org.10 Phases of QiGong – 1:30-3:30pm. The 10 Phases of Qigong Development present a conceptual roadmap to assist development of Qigong practices for different levels. Perform exercises which represent each of the 10 Phases. $25. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. Pre-register: 317-253-5683. [email protected]. MotherNatureSun.com.

TUESDAY, JULY 20Wellness Seminar: The Carbohydrate Epidemic– 5:30pm. “Hello, my name is… I am a Carboholic.” If this is you, let’s look at the beginning steps we can take to free ourselves from the grip of our overwhelm-ing desire for the sweet taste of carbohydrates. Free. Zionsville Holistic Chiropractor & Wellness Center, 1620 W Oak St, Ste 100, Zionsville. RSVP: 317-733-9630. [email protected]. ZionsvilleChiropractor.com.

WEDNESDAY, JULY 21Movie Night: The Secret – 6pm. Special series high-lights the most talked about movies on health, wellness and well-being. A fun and informative night as we screen The Secret. Healthy snacks and refreshments will be provided. Invite friends for a night in front of the big screen. Free. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. RSVP: 317-870-7220. WeCreateWellness.com.

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dailyWaterman’s Farm Market – 8am-7pm. Large va-riety of produce and food-related products. 7010 E Raymond St. WatermansFarmMarket.com. Pilates Reformer Classes – No Sun classes. Mon: 8am, 9am, 10am, 6:30pm; Tue: 1:30pm, 3pm, 6:30pm; Wed: 9am, 10am, 6:30pm; Thurs: 1:30pm, 3:30pm, 6:30pm, 7:30pm; Fri: 9am, 10am; Sat: 9am, 10am. Engages the mind with the body to create exercises that involve whole body movement. It builds strength without excess bulk, creating a sleek, toned body with slender thighs and fl at abs. Pilates also improves overall health resulting in increased fl exibility, agil-ity and economy of motion. Inner You Pilates, 14950 Greyhound Ct, Indianapolis. 317-571-8367. InnerYouPilates.com.

sundayYoga Intensive with Eric Bryant – 11:30am-1:30pm. Second Sun each month. Intermediate/advanced. Moving meditation yoga practice. Eric leads a series of fl owing, heat- producing Vinyasas to harmonize the breath through standing poses, toxin-shedding twists and balances, followed by meditation. $15/members, $20/walk-ins. Source Yoga Center, 8609 E 116th St, Fishers. 317-915-9642. [email protected]. SourceYoga.net.Garden Walks – 1pm. Stroll through the beautiful historical landscape of the Oldfi elds estate. Free. Indianapolis Museum of Art, meet at main visitor entrance at the Lilly House, 4000 Michigan Rd, Indianapolis. IMAMuseum.org.Yoga Flow – 4-5:15pm. All levels of experience. A unique, complete way to improve fl exibility and strength in one’s body, mind and life. $15/class; $60/5 classes. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. WeCreateWellness.com.Meditation Class – 5:30-6:30pm. Manage stress, anx-iety, control high blood pressure, insomnia, headaches, and mental fatigue. Learn breathing and relaxation techniques and build a strong support system with like-minded friends. Free. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zionsville. Pre-register: 317-870-7220. WeCreateWellness.com.

mondayFarm Market – Thru Oct. Mon-Wed, 9am-6pm; Thu-Sat, 9am-7pm. Featuring quality apples, pumpkins, plants, local food, produce, meat, and more. Tuttle Orchards, 5717 N County Rd 300 West, Greenfi eld. 317-326-2278. TuttleOrchards.com.Zumba Fitness – 4:45-5:40pm. Looking for a fun workout after a long day at the offi ce? Look no further. First class free with coupon. $5/class. Indianapolis City Market, 2nd fl E wing, 222 E Market St, India-napolis. 317-492-3253. [email protected] Combo Class – 5:30-6:30pm. A complete blend of stretching and strengthening that works the entire body and major muscle groups. Pilates Wellness Stu-dio, 1233 Parkway Dr, Zionsville. Contact Tobie Hall: 317-873-2163. PilatesWellnessStudio.com.

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FRIDAY, AUGUST 6

Natural Living Fair – Aug 6-7. 6-9pm, Fri; 10am-4pm, Sat. Natural Awakenings hosts the fi rst Natural Living Fair. Find the natural and healthy living providers, services and supplies you have been seeking. Free. The Harrison Center, 1505 N Delaware St, Indianapolis. 317-862-6332. Natural-LivingFair.com.

FRIDAY, AUGUST 13Off The Mat Into The World Yoga – Aug 13-15. 6-9pm, Fri; 10am-5pm, Sat and Sun. Yoga teachers, leaders, activists and interested students. A 3-day intensive yoga workshop for fi nding purpose and turning into sacred activism. Purpose and action living on and off the mat. $300/advance, $350/after July 15. Cityoga, 2442 Central Ave, Indianapolis. 317-920-9642. CitYoga.biz.

SATURDAY, AUGUST 14

Savor the Summer Garden Dinner – 1-3pm. Hosted by the Indianapolis Vegetarian Society and Farm Fresh Delivery. IVS has teamed with local businesses and farms to specifi cally highlight produce that can be grown locally and prepared in non-traditional and delicious ways. $12/advance; $15/door. Earth House, 237 N East St, Indianapolis. For more info: IndyVegSociety.org.

FRIDAY, AUGUST 20Pre-Natal Teacher Training with Sarah Longacre – Aug 20-22. 10am-5pm, daily. Yoga instruction, teach-ing modifi cations for pregnancy. Learn the emotional and physical challenges a woman undergoes during labor and childbirth, and how her prenatal yoga classes can help prepare her for that journey. $325/advance, $350/after July 20. Cityoga, 2442 Central Ave, India-napolis. 317-920-9642. CitYoga.biz.

SUNDAY, AUGUST 22New England Lobster Bake – Time (TBA). A fundraiser that will feature a sustainable New Eng-land lobster bake. Ingredients to include lobster and mussels, plus local corn, potatoes, bread and cole slaw. A Slow Food Indy project. Complete details: SlowFoodIndy.com

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wednesdayWellness Walks – 9-9:30am and 6-6:30pm. All ages and levels. The Power of Slow Gear. This class utilizes slower movements, engaging one’s muscles differently. Combines stretching, breathing, posture, sideways and backward movements, low impact. $10/class, $7/if bring a friend. The Labyrinth, 2809 State Rd 38 E, Westfi eld. Janet Tarr: 317-440-1732. J-Tarr.com.Indianapolis Farmers’ Market at the City Market – 9:30am-1:30pm. Market Street between Delaware and Alabama sts, Indianapolis. 317-634-9266. IndyCM.com. Gentle Yoga – 11am-12pm. Focus on sequences to relieve fatigue and stress. Postures will focus on breathing and movement to encourage energy and relaxation. Props will be used and modifi cations made as necessary. Pilates Wellness Studio, 1233 Parkway Dr, Zionsville. Contact Tobie Hall: 317-873-2163. PilatesWellnessStudio.com.Greenwood Farmers’ Market – 2:30-6pm. Green-wood Public Library, 310 S Meridian St, Greenwood. 317-883-9144. OldTownGreenwood.com.Farmers’ Market at 52nd and Shadeland Ave – 4-7pm. Lawrence United Methodist Church, 5200 N Shadeland Ave, Indianapolis. 317-770-1331.Plainfi eld Town Center Farmers’ Market – 4-7pm. Plainfi eld Plaza, 1800 E Main St, Plainfi eld. 317-839-3800.Yolates – 6-7:15pm. Advanced beginner/intermedi-ate. This dynamic yoga class integrates Pilates (to strengthen the core muscles), slow and dynamic movements, along with aromatherapy and vibrational therapy. The personal attention given will help one to feel secure as work through each posture. $15/session, $120/10 classes. Mother Nature’s Sun, 6516 Ferguson St, Indianapolis. 317-201-1195. [email protected]. MotherNatureSun.com.12-Step Meditation – 7-8pm. This gathering is open to anyone working a 12-step program of recovery regardless of addiction. Based loosely on The 12-Step Buddhist, by Darren Littlejohn, this group is meant to complement rather than take the place of regular 12-step meetings. No experience in meditation required. Free. Held at 125 Spruce St, Indianapolis. 317-637-5683. [email protected]. TheChurchWithin.org. Sahaja Meditation – 7-8pm. Discover inner peace; get rid of anxiety and stress. Experience a simple yet powerful meditation technique. Free. Old National Bank, 4805 E 96th St, Fishers, 317-456-2021. [email protected].

thursdayToastmasters – 7am. Develop one’s communication skills to open doors in one’s personal and profes-sional life. Free. La Peeps, 8255 Craig St, Ste 102, Indianapolis. Contact Matt Zentz: 317-430-5804 or [email protected]. CastletonTM.org.Geist Farmers’ Market – 2:30-6:30pm. 8115 Oak-landon Rd (intersection with Fox Rd), Indianapolis. 317-517-0484.38th and Meridian Farmers’ Market – 4-6:30pm. North United Methodist Church, 3808 N Meridian St, Indianapolis. 317-924-2612.Farmers’ Market at Chateau Thomas Winery – 4-7pm. Chateau Thomas Winery, 6291 Cambridge

Animal Communication Workshop – 6:30-8pm. Pre-requisite: Introduction to Animal Communica-tion. Learn additional tips, techniques, and strategies to help connect with animals and have the support of classmates and longtime professional animal com-municator Shannon Gross while practicing new skills over a period of four weeks. $120. Contact Shannon for dates: [email protected]. Sahaja Meditation – 7-8pm. Discover inner peace; get rid of anxiety and stress. Experience a simple yet powerful meditation technique. Free. Franklin Road Branch Library, 5550 S Franklin Rd, Indianapolis. 317-456-2021. [email protected] Chi Easy Class – 7-8pm. All levels, no experi-ence. De-stress with this modifi ed Tai chi program. Included is Qigong moving-breathing exercises, Tai chi movements, meditation, self hand and foot mas-sage. $11/class; $54/6. The Healing Chi Wellness Center, 72 S Jefferson St, Danville. 317-441-2111. [email protected]. TheHealingChi.com.Women’s Community Drum Circle – 7-9pm. No experience needed. Drumming is a great way to re-lieve stress and connect with other women in a spirit of unity. All drums and percussion provided. “Jour-ney,” a group discussion on current empowerment issues, follows the circle. $5. Bongo Boy Music and Wellness Center, 8481 Bash St, Ste1100, Castleton. 317-771-0241. [email protected]. BongoBoyMusic.com.

tuesdayArt Exposure – 7am-2:30pm. Support local artists at Tulip Noir Café. Third Tue each month new artwork is put on display. Stop in for a delicious and healthy meal. Tulip Noir, 1224 W 86th St, Indianapolis. 317-848-5252. [email protected]/Mat Class – 9:30-10:30am. Using a ballet barre with light weights and a round ball, challenge the body with isometric moves. Merging yoga and Pilates postures. Pilates Wellness Studio, 1233 Parkway Dr, Zionsville. Contact Tobie Hall: 317-873-2163. PilatesWellnessStudio.com.Farmers’ Market at Wishard Hospital – 11am-1:30pm. Local farmers to sell fresh fruits, vegetables and plants at hospital. Visitors welcome. Wishard Hos-pital, 1001 W 10th St, Indianapolis. 317-630-7750.Farmers’ Market at Stadium Village – 4-7:30pm. This brand-new market will house 25-30 vendors, and is a 100% grower/producer market. Free park-ing is available in the Shapiro’s parking lot. StadiumVillageFarmersMarket.com.Yoga Flow – 6-7:15pm. See Sun listing. Optimal Well-ness Center, 4545 Northwestern Dr, Ste A, Zionsvile. 317-870-7220. WeCreateWellness.com.Evening with the Doctor – 7-8:15pm. Learn about the Bio-Energetic Synchronization Technique that is an extraordinarily effective healing modality. Learn about the six essentials for a healthy, pain-free life, and what one can do to get better faster and stay better longer. Free. Morter Health Center, 10439 Commerce Dr, Ste 140, Carmel. Reservation required: 317-872-9300. MorterHealthCenter.com. Vinyasa Yoga – 7:45-9pm. Help put one’s muscles and mind at ease with Vinyasa yoga. Improve fl ex-ibility, spiritual health and emotional growth. $30/4 classes. Noblesville Athletic Club, 411 S Harbour Dr, Noblesville. 317-776-0222. [email protected]. NACFitness.com.

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Way, Plainfi eld. 317-837-9463. ChateauThomas.com.Meditation Hikes – 4-5pm. Meditation hikes move through the IMA’s grounds and gardens, sometimes in silence and sometimes with dialogue. Hikes occur regardless of weather. Free. Indianapolis Museum of Art, meet at the Efroymson Entrance Pavilion, 4000 Michigan Rd, Indianapolis. GlobalPeaceInitiatives.net.Healthy Chocolate: Find Out More – 7pm. An hour that could change one’s life. To get one’s free choco-late, say Joyce sent you. Holiday Inn at the Pyramids. For more info: 317-363-2262.Mind, Body, Spirit Class – 7-8pm. First Thurs each month. Tap into and live from one’s wisdom within. With Life Coach Dane McCullough. Discover one’s full potential. Free. Life Coach Dane & Company, 2424 E Main St, Plainfi eld. 317-432-7426. [email protected]. LifeCoachDane.com.Prenatal Yoga – 7-8:15pm. Pregnant and searching for a gentle, healthy way to continue yoga practice or remain vibrant, fl exible and fi t during one’s body’s important journey? This is the class. Taught by Andrea Ballard, prenatal certifi ed. Stretch and tone while centering thru breathing. $15/walk-in, $10/member. Source Yoga Center, 8609 E 116th St, Fishers. 317-915-9642. [email protected]. SourceYoga.net.Community Drum Circle – 7:15-8:30pm. No experi-ence needed. Release some tension and stress. Nothing needed except a willingness to have fun; all drums and percussion provided. $5 hand drum class from 6:30-7pm if want a lesson in the basics prior to the drum circle. Free. Bongo Boy Music and Wellness Center, 8481 Bash St, Ste 1100, Castleton. 317-771-0241. [email protected]. BongoBoyMusic.com.

fridayFriday Specials – 7am-2:30pm. New specials every Fri as well as Sun. Stop in each week to try something on our new summer menu, such as the Portobello mushroom sandwich or the warm tomato-spinach salad, each meal is one-of-a-kind. Prices vary. Tulip Noir, 1224 W 86th St, Indianapolis. 317-848-5252. [email protected]. TulipNoirCafe.com.Farmers’ Market in Westfi eld – 4-8pm. Walnut and Main sts, Westfi eld. 317-867-5427. DWNA.org.The Green Market – 4-8pm. Shop from local farmers and artisans. Get fresh vegetables and local handmade goods and support the community at the same time. The Green Market, 9101 Moore Rd, Zionsville. TPFOrganics.com.

saturdayBroad Ripple Farmers’ Market – 8am-12:30pm. Some vendors open at 7:30am. Broad Ripple High School, 1115 Broad Ripple Ave, in lot behind school, Indianapolis. 317-299-7129. BroadRippleFarmersMarket.com.Carmel Farmers’ Market – 8-11:30am. Carmel Civic Square, in south parking lot, Carmel. CarmelFarmersMarket.com.Binford Farmers’ Market – 8am-12pm. Hawthorn Plaza, Binford Blvd and 62nd St, Indianapolis. 317-841-0755. BinfordFarmersMarket.com.Farmers’ Market at Zionsville – 8-11am. Main St and Hawthorne, Zionsville. Contact Tony Suttle: 317-733-6343.Fishers Farmers’ Market – 8am-12pm. Fishers Train

Station, 11601 Municipal Dr, Fishers. 317-578-0700. FishersChamber.com/Chamber/Market.asp.Greenwood Farmers’ Market – 8am-12pm. Green-wood Public Library, 310 S Meridian St, Greenwood. 317-883-9144. OldtownGreenwood.com.Noblesville Farmers’ Market – 8am-12:30pm. Riverview Hospital, 395 Westfi eld Rd, located next to the hospital at Conner St (Ind 38 and Ind 19), Noblesville. 317-776-0205. Noblesville.biz/NMain Street/fm.Yoga Flow – 9-10:15am. See Sun listing. Optimal Wellness Center, 4545 Northwestern Dr, Ste A, Zi-onsvile. WeCreateWellness.com.Farmers’ Market at the City Market – 9:30am-1:30pm. Market Street between Delaware and Ala-bama sts, Indianapolis. 317-634-9266. IndyCM.com. Free Martial Arts Session – 10-11am. Instilling the qualities of self-confi dence, self-discipline and self-control builds a strong foundation for success in all aspects of a person’s life. Free. Broad Ripple Martial Arts Academy, 5145 E 65th St, Indianapolis. 317-251-2488. [email protected]. BroadRippleMartialArts.com. Kids Rhythm Club – 10:45-11:30am. Ages 3-12, parents encouraged to participate. Explore recreational music making through rhythm-based games using various instruments. $5/child; free/parents. Bongo Boy Music and Wellness Center, 8481 Bash St, Ste 1100, Indianapolis. 317-771-0241. [email protected]. BongoBoyMusic.com.Quantum Fit Open House – 12-1:30pm. First Sat each month. Learn Quantum Fit’s training methods: teaches core movements, sound nutritional basics and takes one through one’s fi tness assessment workout. Free. Quantum Fit (inside Broad Ripple Martial Arts), 5145 E 65th St, Indianapolis. 317-658-1827. [email protected]. QFitIndy.com.

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HELP WANTEDMAGAZINE DISTRIBUTION PARTNERS – Seeking independent contractors to distribute magazines on a monthly basis. Experience pre-ferred but not necessary. Email [email protected] for details.

SEEKING P-T AND F-T IND. CONTRAC-TORS – Green home cleaning company seeking independent contractors at $11-$12/hr. Must have reliable transportation, working cell phone, be a self-starter, detailed, honest, and dependable. Background checks and references required. NE/NW Indy and Hamilton County. Email resume to [email protected] and learn about us at AYWCleaning.com.

OPPORTUNITIESCURRENTLY PUBLISHING NATURAL AWAKENINGS MAGAZINES – For sale in Birmingham/Huntsville, AL; Boulder, CO; Morris County, NJ; and Southwest VA. Call for details 239-530-1377.

VOLUNTEERINGSHORT-TERM VOLUNTEERING OPPOR-TUNITY – Natural Awakenings of Indianapolis is seeking individuals to provide hands-on support for Natural Living Fair, August 6-7. For more information, call Nancy at 317-862-6332 or visit NaturalLivingFair.com.

1. 1. Is it recycled or made from sustainable materials?

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STILLPOINT FAMILY CHIROPRACTIC, INC.9780 Lantern Rd., Ste. 230, Fishers317-863-0365DrPennella.com

Comprehensive chiropractic care for the entire family. We may help you with ADHD, allergies, asthma, pain, ear infections, pinched nerves, nutrition and more. See ad on page 29.

COLON HYDROTHERAPYCLEANSING WATERS5501 E. 71st St., Ste A, Indianapolis317- 259-0796CleansingWaters.net

We promote a “cleansing” lifestyle that focuses on balancing the inner ecosystem at our colon hydrotherapy center. This lifestyle incorporates regular internal cleansing, detoxifi cation and nourishment programs. See ad on page 20.

NATURAL REJUVENATION, INC.6650 W 10th St., Indianapolis, IN317-243-3550NaturalRejuvenation.com

Colon hydrotherapy and detox specialist for over 36 years and four generations. Teaching the raw living food lifestyle, herbology, homeopathy and nutritional testing. See ad on page 19.

FARMERS’ MARKETS/NATURAL/ORGANIC

THE GREEN MARKET9101 Moore Rd., Zionsville317-733-1700TradersPointCreamery.com

Indiana’s only year-round market, bringing you sustainably produced local goods. Summer hours, Fridays from 4-8pm. See ad on page 14.

ANIMAL RIGHTS/WELFAREHUMANE SOCIETY OF INDIANAPOLIS7929 Michigan Rd., Indianapolis317-872-5650IndyHumane.org

HSI is the fi rst choice in providing direct services for shelter cats and dogs, including adoption, foster home placement, behavior training, appropriate medical care, and affordable spay/neuter services. See ad on page 4.

ANTIOXIDANTXOÇAI HEALTHY CHOCOLATE Joyce Kleinman317-363-2262TheHealthyChocolateTeam.com

A delicious, diabetic-friendly, unprocessed Belgian chocolate with more antioxidants in one 33-calorie piece than 1/2 pound of raw spinach. No preservatives or caffeine. See ad on page 25.

CHIROPRACTORSPINAL LOGIC CHIROPRACTIC1300 E. Main St., Danville317-745-5111SpinalLogicChiropractic.com

Receive only the fi nest quality care through the use of modern chiropractic equipment and technology. Natural alternatives for headaches, pain, fatigue, and more. See ad on page 20.

GREEN CLEANING SERVICESTEAM GREEN SWEEP317-603-4039 [email protected]

We are a green residential and commercial cleaning company utilizing natural, biodegradable, eco-friendly products. Our mission is to improve your living and working environments’ total wellness. See ad on page 17.

GROCERY STORES ORGANICGEORGETOWN MARKET4375 Georgetown Rd., Indianapolis, IN317-293-9525GeorgetownMarket.com

Offering only the best natural and organic products, newest supplements, organic and local produce, vegan, vegetarian, gluten-free, hot lunch counter and fresh juice bar. Eat better, live well, feel your best. See ad on page 10.

HEALTH/SUPPLEMENTSSHAKLEETammy MutterHealthyUBiz.com866-511-3987

Increase energy/immune function, optimize health goals with raw food supplements, non-toxic cleaning and skin care, sports nutrition, anti-aging. Trusted by NASA, U.S. Olympic athletes, the White House and more. Career opportunities. See ad on page 18.

HEALTHY DINING3 SISTERS CAFÉ6360 Guilford Ave., Indianapolis317-257-5556

Indy’s fi nest breakfast and best vegetarian dishes for over 15 years. Authentic, slow-cooked made from scratch food, always using mostly local ingredients. Open daily. See ad on page 12.


PRODUCE/GROCERY DELIVERY

FARM FRESH DELIVERY317-377-0470Info@FarmFreshDelivery.comFarmFreshDelivery.com

Farm Fresh Delivery works with local farmers and artisans to bring organic produce and natural groceries to your door year-round. Indianapolis and surrounding areas. See ad on page 6.

SUPER FOODSXOÇAI HEALTHY CHOCOLATE Jeanne McCullough 317-371-1492 [email protected] AmazingChocolateTeam.com

Our chocolate is made with a patented cold pressing technology allowing it to maintain the extreme levels of antioxidants naturally found in cacao, nature’s highest antioxidant super food. Tastes great. See ad on page 6.

YOGASOURCE YOGA8609 E. 116th St., Fishers317-915-9642SourceYoga.net

Yoga is a scientifi c discipline of removing or eradicating stress and tension at its source. We provide you with the tools for becoming strong in mind and body. Over 20 classes, workshops and personal training. See ad on page 20.

WELLNESS CENTEROPTIMAL WELLNESS CENTER4545 Northwestern Dr., Ste. A, Zionsville317-870-7220WeCreateWellness.com

Specializing in family wellness and holistic pediatric care through chiropractic care, holistic medicine, wellness testing, nutritional counseling, NET, massage, reiki, cupping, yoga, meditation, weight loss, cleansing & detoxifi cation. See ad on page 9.

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HOLISTIC PROVIDERZIONSVILLE HOLISTIC CHIROPRACTIC AND WELLNESS CENTER1620 W. Oak St., Ste 100, Zionsville317-733-9630ZionsvilleChiropractor.com

We provide gentle exact chiropractic adjustments; whole food nutrients; time-tested homeopathy to balance body chemistry; and a very powerful breakthrough system to release extremely damaging emotional stress and tension. See ad on page 16.

NATUROPATHIC PHYSICIANDAVIS CLINICBoard Certifi ed Naturopathic [email protected]

Dr. Davis provides naturopathic medicine to prevent and treat chronic disease, combining Western medical knowledge and natural therapies to support your health and vitality. See ad on page 2.

NUTRITIONISTREINVENTING WELLNESSSarah Stout CCN, HHC, Raw Foods [email protected]

Offering a variety of nutritional and holistic health counseling services. Specializing in raw foods certifi cations, private cooking classes, corporate services, and menu planning. See ad on page 16.

PILATESPILATES WELLNESS STUDIO1233 Parkway Dr., Zionsville317-873-2163PilatesWellnessStudio.com

Pilates provides healthy movement and builds strength from the “inside out.” It improves breathing, balance, posture and helps your internal systems function better. Also offering massage, yoga and personal training. See ad on page 18.


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