natural awakenings indy march 2016

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March 2016 | Natural Awakenings Indy | AwakenIndy.com

Meaty Truths

Choosing Meat that’s Sustainable and Safe

Nighttime ParentingFostering Healthful

Sleep

Taste the Rainbow

Expand Your Palate with New Colorful Veggies

2 Natural Awakenings Indy AwakenIndy.com

Tom Wood Subaru was Indiana’s FIRST LEED Certified car dealership, but now we’re even better! Thanks to our continued efforts in eco-friendliness and energy efficiency, we’ve been upgraded from LEED Certified to LEED Certified Silver status.

Yes, we love the environment—just as much as we love our pets! It’s why Tom Wood Subaru, the home of our friend Tucker, is also pet friendly. Bring YOUR friendly pup with you to check out our entire lineup of 2016 Subaru models: like the 2016 Subaru Forester!

10,000 miles per year. Stock GFB-02. WAC. Security deposit waived. Offer ends 3/31/16.42-month lease. $2,800 due at signing plus tax, title, and license.

The new Forester gets 32 MPG highway and all models feature Subaru’s Symmetrical All-Wheel Drive.• At 32 mpg highway, better fuel economy than some two-wheel drive competitors (fueleconomy.gov)• Most award-winning small SUV according to Car and Driver

2016 Forester 2.5i

The new 2016 Subaru Forester

Lease for$199/mo

From Certified To Silver

The Car You Want. The Way You Want.

TomWoodSubaru.com888.693.70273300 E 96th StIndianapolis, IN 46240

Tucker

Natural Awakenings Indy AwakenIndy.com 3natural awakenings March 2016

5 newsbriefs

8 healthbriefs

10 globalbriefs

12 community spotlight

18 consciouseating

22 greenliving

24 healthykids

26 fitbody

27 calendarofevents

30 naturaldirectory

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

contents

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12 PUCCINI’S CELEBRATES 25 YEARS Committed to Healthier, Happier Eating

13 COLOR ME CALM Growups De-Stress with Adult Coloring Books by Avery Mack

14 MEATY TRUTHS Choosing Meat that’s Sustainable and Safe by Melinda Hemmelgarn

18 TASTE THE RAINBOW Expand Your Palate with New Colorful Veggies by Judith Fertig

20 INDY SUSTAINABLE FARMING MOVEMENT BOOMS How Local Farming is Changing by Lannette Erby

22 DEVELOPING GARDENS INSTEAD OF GOLF COURSES Agrihoods Use On-Site Farms to Draw Residents by April Thompson

24 NIGHTTIME PARENTING Fostering Healthful Sleep by Stephanie Dodd

26 ROLLING FOR FITNESS DIY Rollers Ease Pain and Aid Flexibility by Randy Kambic

13

Tom Wood Subaru was Indiana’s FIRST LEED Certified car dealership, but now we’re even better! Thanks to our continued efforts in eco-friendliness and energy efficiency, we’ve been upgraded from LEED Certified to LEED Certified Silver status.

Yes, we love the environment—just as much as we love our pets! It’s why Tom Wood Subaru, the home of our friend Tucker, is also pet friendly. Bring YOUR friendly pup with you to check out our entire lineup of 2016 Subaru models: like the 2016 Subaru Forester!

10,000 miles per year. Stock GFB-02. WAC. Security deposit waived. Offer ends 3/31/16.42-month lease. $2,800 due at signing plus tax, title, and license.

The new Forester gets 32 MPG highway and all models feature Subaru’s Symmetrical All-Wheel Drive.• At 32 mpg highway, better fuel economy than some two-wheel drive competitors (fueleconomy.gov)• Most award-winning small SUV according to Car and Driver

2016 Forester 2.5i

The new 2016 Subaru Forester

Lease for$199/mo

From Certified To Silver

The Car You Want. The Way You Want.

TomWoodSubaru.com888.693.70273300 E 96th StIndianapolis, IN 46240

Tucker

14

18

24

26


PublisherTeona Wright

[email protected]

Associate PublisherKimberly Miller

[email protected]

Sales & [email protected]

EditorialLanette Erby · Allie McFee

Charlotte Marshall · Randy Kambic

Calendar & Event CoordinatorKate Hackney

[email protected]

Technical SupportKyle Miller

[email protected]

Production & DesignKim Cerne · Paul Scott

Contact Info:P.O. Box 443

Indianapolis, IN 46038Phone: 317-572-7577

Fax: 317-613-5844

Natural Awakeningsis printed on recycled newsprint

with soy-based ink.

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© 2016 by Natural Awakenings. All rights reserved. Although some parts of this publication may be reproduced and reprinted, we require that prior permission be obtained in writing.

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We do not necessarily endorse views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. We welcome your ideas, articles and feedback.

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letterfrompublisher

As a self-admitted foodie, this issue on Food Matters holds special excitement for me as we explore

healthy, sustainable food choices. Most of us are familiar with making healthy choices revolving around locally grown and other whole foods, organic whenever possible. Through reading Natural Awakenings each month and listening to local and national natural health experts, we understand the intrin-sic truth that “We are what we eat.” Our food choices impact how we look and feel and our overall state of health. Food is fuel and an educated pal-ate seeks the highest quality propellant. Hurdles in our path include geneti-cally modified (GMO) ingredients in crops and processed foods, overuse of antibiotics and hormones in raising livestock, toxic agricultural chemicals and other questionable corporate farm-ing practices, all of which are prevalent in America’s conventional food supply. In these pages you’ll find a variety of views shining a light on how to make improved food choices that better support the well-being of both ourselves and our planet. Melinda Hemmelgarn’s feature article, “Meaty Truths: Choosing Meat that is Sustainable and Safe,” represents a first for this magazine, helping us discern between the results of conventional animal feeding operations and more natural practices. For optimal health, most research points toward a mostly plant-based diet with a limited amount of wisely selected animal products. Judith Fertig ex-plores creative ways to increase our plant consumption in “Taste the Rainbow: Expand Your Palate with New Colorful Veggies.” We’ve included recipes from local writer Chef Allie McFee to help us get started. Serendipitously, March marks the 25th anniversary celebration for a favor-ite local restaurant—Puccini’s Smiling Teeth Pizza & Pasta. It’s become a happy local tradition for date nights, family parties or simply enjoying good food in a cozy setting. The collection of regular patrons and long-term servers comprise a Cheers-like atmosphere, where everyone knows your name as well as your favorite order. We’ve met many die-hard fans that reserve a special place in their hearts for this place with many stories to tell. Our family qualifies, having frequented the Puccini’s Fishers location for nearly 20 years, often weekly. Yes, we have our favorite booth and favorite order, beautifully served by our good friends Brett, Shelly and Amy over the years. We were beyond grateful when the menu expanded to include glu-ten-free and allergy-friendly selections just when our family needed them. Don Main, Puccini’s co-partner and founder, gives us insight into their journey in this month’s Community Spotlight on page 12. Heartfelt thanks go out to local businesses like this one that consistently contribute to the quality of life in our community. Here’s to the next 25!

In health and happiness,

Teona Wright, Publisher

Kim and Teona enjoy family night with Aunt Florence at Puccini’s

Smiling Teeth Pizza & Pasta


newsbriefs

Natural Awakenings Indy is expanding and looking for a part-time Salesperson.3 Choose your own flexible hours3 Commission based compensation3 Must have sales experience

Email Your Resume to Teona Wright, [email protected]

Join our team and help make a difference in your community!

IndyPL’s Glendale Branch Opens Seed Library with Workshop and Resource Fair

Indy residents now have more to check out from The Indianapolis Public Li-brary (IndyPL) than just their extensive collection of books and DVDs. The

Glendale Branch is also offering the urban homesteader the opportunity to borrow seeds. Free and open to the public, the seed library offers many types, including produce seeds with organic and heirloom options, and perennial native plant seeds. Patrons may check out up to five packets per visit and a total of 15 pack-ets per season. Also available for checkout are educational resources on grow-ing food, saving seeds and organic gardening. In addition, IndyPL invites gardeners of all skill levels and ages to learn more about many gardening topics during a free series presented by Purdue Extension Master Gardeners and made possible by Friends of the Library through gifts to The Indianapolis Public Library Foundation. The first workshop in the series, Indoor Seed Starting, takes place at 10:30 a.m. on March 12. Participants will pot seeds for indoor growing and learn how to care for them until it is time for planting later in spring. Marking the opening of the 2016 year at the Seed Library is an educational resource fair 10:30 a.m. to 12:30 p.m. on April 9. Attendees will be able to learn about various subjects from community experts.

Location: 6101 N. Keystone Ave. For more information, call 317-275-4410 or visit IMCPL.org.

Chiropractic Neurology is now NeuroHealth Services

Chiropractic Neurology has changed its name to Neuro-

Health Services to better show-case the services they provide and bring new treatments to the Indianapolis area. The practice specializes in functional neurolo-gy and functional medicine ther-apies for a multitude of chronic health conditions. Through evidence-based medicine and comprehensive testing, the team at NeuroHealth Services finds the root cause of pain and illness so that treatment leads to prolonged health and a higher quality of life for their pa-tients. “We don’t subscribe to a one-size-fits-all treatment,” says Dr. Brad Ralston of NeuroHealth Services. “The end product of our treatments is a patient-specific, comprehensive solution that doesn’t rely on the use of drugs or surgery.”

Location: 9302 N. Meridian St, #299, Indianapolis. For more information or to set up a consul-tation, call 317-848-6000 or visit NeuroHealthServices.com. See ad on page 15.


Annual National Maple Syrup Festival in Brown County

A sure sign that spring is on its way is the return of the National Maple Syrup Festival from 9 a.m. to 5 p.m.,

March 5, and 9 a.m. to 3 p.m., March 6, in Brown County. Take a road trip south to the village of Nashville for some shopping, great food, fun activities and maple syrup. There’ll be a Dutch oven demonstration with maple syrup treats for tasting, and Native American descendants teaching the ancient ways of sugar-making. The Sweet Victory Challenge, a national recipe contest sponsored by Burton’s Maplewood Farm, showcases the national winners and allows tastings of the recipes. Nashville restaurants are hosting Maple on the Menu with many items featuring maple syrup. Local artisans also offer a variety of maple-inspired foods like ice cream, chocolate and breads. Hikes led by park experts in Brown County State Park will help participants identify maple trees and extract the syrup, that can be tasted fresh from the tree. For children, Brown County Library is hosting free activities on Saturday. The west side of the Nashville will feature live music and puppet shows, as well as a maple camp for kids. There’ll also be shopping in boutiques with retailers and artisans selling kitchen supplies handcrafted from maple wood and maple sugar soaps.

Admission: $10; children ages 6 and under free; doesn’t include park admission. For more information on the schedule, activity locations and tickets, visit NationalMapleSyrupFestival.com.

Stewart Pearce Returns to Indianapolis

Stewart Pearce, an internationally

renowned Angel Medium, Sound Healer and Master of Voice, will lead two highly interactive workshops, the Angelic Summit Conference from 7 to 9 p.m., on March 4, and By the Wings of Angels from 10 a.m. to 5 p.m. on March 5, at The Playful Soul, in Indianapolis. Traveling from his home in the United Kingdom, this is the third visit to the emporium by Pearce, a Master of Voice, who has coached celebrities including Princess Diana, Johnny Depp and Eddie Redmayne on how to use their voices to convey emotions with power in public speaking. The Angelic Summit Conference includes a two-hour supernatural conversation and guided meditation where attendees can experience transformational shifts from negative emotions such as worry, pain and fear, to pleasure, blessings and abundance. Pearce describes By the Wings of Angels as a “powerful day of love angelic communion” for transcending one’s current state of consciousness with more awareness and healing. Topics include finding deeper meaning and a sense of purpose during these tumultuous times of war and attacks shown through the media. Pearce will also be offering one-hour, private Soul Reading sessions from March 6 to 10.

Angelic Summit Conference -- $44; By the Wings of Angels -- $195, light refreshments will be provided. Space is lim-ited. Location: 6516 N. Ferguson St. For more information or to register for a workshop or arrange for a private ses-sion, call 317-253-0499 or visit ThePlayfulSoul.com.

Arriving at one goal is the starting point to another.~John Dewey


Celebrate Eighth Annual NESCO Pi Day

Celebrate Pi, the mathematical constant, with pie, the

delicious treat! With the numerical representation of March 14 being the beginning of Pi —3.14—the Near East Side Community Organization (NESCO) will once again offer food, music, games and robots to benefit its community-building efforts from 6 to 8 p.m. at East 10th United Methodist Church, in Indianapolis. Three, separate, pie-baking competitions determine winners for the categories of community entrants, culinary students and professional chefs from Indy’s hottest new eateries. Winners will be added to the plaque at Pogue’s Run Grocer and receive prizes to be announced soon. Along with lots of pie and music, a robotics showcase will expose children to the STEM subjects of science, technology, engineering and math. Event sponsors include Wick’s Pies, Inc. and Councilor Zach Adamson.

Admission: $10, includes a piece of pie, ice cream and a beverage. Location: 2327 E. 10th St. For more information and to enter one of the pie-baking competitions, visit Facebook.com/events/833320060129681/.

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healthbriefs

Apple Munching Makes for Healthier ShoppingEating an apple before buying groceries may

help consumers make healthier shopping decisions. This was the finding of three studies on healthy food purchasing conducted by Aner Tal, Ph.D., and Brian Wansink, Ph.D. In the research, pub-lished in the scientific journal Psychology and Marketing, 120 shoppers were given an apple sample, a cookie sample or noth-ing before they began shopping. The researchers found those that ate the apple purchased 28 percent more fruits and vegetables than those given the cookie, and 25 per-cent more fruits and vegetables than those given nothing. A related study by Tal and Wansink investigated virtual shopping decisions. After being given a cookie or an apple, 56 subjects were asked to imagine they were grocery shopping. They were shown 20 pairs of prod-ucts—one healthy and the other unhealthy—and asked to select the one they would buy. Consistent with the results of the first study, those that ate the apple most often chose the healthy option.

Metal and Mineral Imbalances May Produce MigrainesResearch from Turkey’s Yüzüncü

Yil University has concluded that migraines may be linked with higher levels of heavy metals in the blood and deficiencies in important minerals. The research tested 50 people, including 25 diagnosed with migraines and 25 healthy control subjects. None of those tested were taking supplements, smoked, abused alcohol or drugs or had liver or kidney disease or cardiovascular conditions. Blood tests of both groups found that those with fre-quent migraines had four times the cadmium, more than twice of both the iron and the lead and nearly three times the levels of manganese in their bloodstreams compared to the healthy subjects. In addition, the migraine group had about a third of the magnesium, about 20 times less zinc and almost half the copper levels compared to the healthy group. “In light of our results, it can be said that trace element level disturbances might predispose people to migraine attacks,” the researchers stated.

Channel-Surfing Couch Potatoes May Lose Cognitive Skills Researchers from the University

of California at San Francisco, working with the Veterans Affairs Medical Center and other research agen-cies, have found that watching television may affect cognition, specifically as it relates to executive function and processing speeds. The study followed 3,247 people over a 25-year period, beginning in their early adult years. Those that fre-quently watched television during their early adult years had a 64 percent higher incidence of poor cognitive performance compared to less frequent television watchers. This was after adjusting results for the effects of many other known lifestyle factors that affect cognition such as smoking, alcohol use and body mass index. The effects of television watching worsened when combined with reduced physical activity during young adult years. Those with low physical activity and a high frequency of watching television were twice as likely to have poor cognition compared to those that had low television viewing combined with high physical activity during that period.

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Probiotics Reduce Aggressively Negative ThoughtsRecent research from the Netherlands’

Leiden Institute for Brain and Cogni-tion has discovered that negative and ag-gressive thinking can be changed by sup-plementing with probiotic bacteria. The triple-blind study followed and tested 40 healthy people over a period of four weeks that were split into two groups; one was given a daily probiotic supplement containing seven species of probiotics and the other, a placebo. The subjects filled out a questionnaire that measured cognitive reactivity and depressed moods using the Leiden Index of Depression Sensitivity, which measures negative and depressed thinking. After four weeks, the probiotic group showed significantly lower scores in aggression, control issues, hopelessness, risk aversion and rumination, compared to the placebo group. “The study demonstrated for the first time that a four-week, multispecies, probiotic intervention has a posi-tive effect on cognitive reactivity to naturally occurring changes in sad mood in healthy individuals not currently diagnosed with a depressive disorder,” the researchers concluded.

Losing Pancreatic Fat Reverses DiabetesA study from Newcastle

University, in England, has found that losing fat content in the pancreas can alleviate Type 2 diabetes. The researchers tested 18 obese people between the ages of 25 and 65 that were diagnosed with diabetes along-side a control group that were not. Subjects received gastric band surgery before eating an appropriately healthful diet for eight weeks. During this time, subjects in both groups lost an aver-age of nearly 13 percent of their body weight and around 1.2 percent of their body fat. More importantly, the diabe-tes group lost about 6.6 percent of triglyceride pancreatic fat, or about 0.6 grams. The weight loss and loss of triglyceride fat from the pancreas allowed the patients to produce normal amounts of insulin. Professor Roy Taylor, the head researcher of the study, says, “For people with Type 2 diabetes, losing weight allows them to lose excess triglyceride fat out of the pancreas and allows function to return to normal.”

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High HarvestIndoor Gardening is Looking UpThe world’s largest indoor farm, in Japan, covers 25,000 square feet, with 15 tiers of stacked growing trays that produce 10,000 heads of lettuce per day, or about 100 times more per square foot than tra-ditional methods. It uses 99 percent less water and 40 percent less power than outdoor fields, while producing 80 percent less food waste. Customized LED lighting helps plants grow up to two-and-a-half times faster than normal, one of the many innovations co-developed by Shigeharu Shimamura. He says the overall process is only half automated so far. “Machines do some work, but the picking is done manually. In the future, though, I expect an emergence of harvesting robots.” These may help transplant seedlings, harvest produce or transport product to packaging areas. Meanwhile, Singapore’s Sky Farms, the world’s first low-carbon, hydrauli-cally driven, urban vertical farm, runs on a Sky Urban Vertical Farming System, making the most of rainwater and gravity. Using a water pulley system, 38 growing troughs rotate around a 30-foot-tall aluminum tower. A much bigger project, a 69,000-square-foot vertical indoor garden under construction at AeroFarms headquarters, in Newark, New Jersey, will be capa-ble of producing up to 2 million pounds of vegetables and herbs annually.

Source: Tinyurl.com/JapaneseIndoorFarm

globalbriefs

Surging Organics Costco Shoots Past Whole Foods MarketWhole Foods Market, founded in 1978, grew to be the number one seller in the nationwide move-ment toward organic and natural eating, with more than 400 stores. But mainstream grocers such as Wal-Mart and Kroger have since jumped on the bandwagon, and smaller players like Trader Joe’s and The Fresh Market have proliferated. Now Costco has moved into the current number one position, illustrating the market potential of budget-conscious consumers that desire to eat better.

Source: The Motley Fool

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Food FightCollege Cafeterias Lead the Way in Sustainable EatingColleges and universities are chang-ing how they purchase and prepare food in their dining halls to provide students healthy, sustainable meal options, with many of them working to source food locally. American University, in Wash-ington, D.C., purchases more than a third of the food served in its cafete-rias within 250 miles of its campus. McGill University, in Montreal, spends 47 percent of its food budget on produce from its own campus farm and growers within 300 miles. Middlebury College, in Vermont, partners with seasonal local ven-dors, including those operating its own organic farm. Taking it a step further, Boston University cafeterias serve meal options that include organic, fair trade, free-range, vegetarian-fed, hormone- and antibiotic-free, sustainably harvested food items to students. Cornell University com-posts about 850 tons of food waste from its dining halls each year. At Duke University, surplus food is donated to food banks, and both pre- and post-consumer scraps are composted. Other steps include the University of California, Berke-ley’s new Global Food Initiative to address food security in a way that’s both nutritious and sustain-able, and efforts at the University of Illinois to recycle cooking oil for biodiesel production.

Source: EcoWatch.com


Critter CuisineEdible Insects Can Help Feed the PlanetInsect expert and bug farmer Sarah Beynon, Ph.D., a research associate for England’s University of Oxford, reports, “Two billion people eat insects every day, and not just in the West. In fact, insects are extremely good for you and eating them is good for the planet, too.” Western governments are enthusiastic about the potential of entomophagy—the human practice of eating insects—for feeding growing numbers of people sustainably. By 2050, humans will require 70 percent more food, 120 percent more water and 42 percent more cropland. Meat production is predicted to double, and conventional production consumes extraordinary volumes of land and water resources. A recent British Food and Agriculture Organisation report suggests that there are more than 1,000 known species of edible insects. Insects are extremely nutritious, containing lots of calcium, zinc and ome-ga-3 fatty acids, and are low in cholesterol. They’re also packed with protein; by weight, crickets can contain more protein than beef.

Source: TheConversation.com

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Fossil-Fuel-FreeFood Trucks Go SolarThe food truck industry is good for a quick, cheap meal or even a gourmet meal, but emissions from these portable feasts are a growing concern, given the estimated 3 million trucks that were on the road in 2012. New York state has launched an initiative to put 500 energy-efficient, solar-powered carts on city streets this summer. A pilot program gives food truck vendors the opportunity to lease the eco-carts for five years at little to no extra cost. They are expected to cut fossil fuel emissions by 60 percent and smog-creating nitrous oxide by 95 percent. If the technology was implemented nationwide, it could spare the atmosphere an enormous carbon footprint. Conventional mobile vendors may spend more than $500 a month on fossil fuels; in addition to the gasoline consumed in driving, truck lighting and refrigeration systems are powered by diesel generators and propane fuels the grills, sometimes all running up to 10 hours a day. The annual nationwide load can add up to hundreds of billions of pounds of carbon dioxide per year.

Source: EcoWatch.com

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We recently spoke with Don Main, who—with co-part-ners Brooks “Digger” Pow-

ers and Tom Main—founded Puccini’s Smiling Teeth Pizza & Pasta on March 13, 1991. The original location, and still one of the busiest, is at the north-west corner of 86th Street and Ditch Road, in the Greenbriar section of Indianapolis.

It’s been 25 years since you opened your first Puccini’s. What are you and your partners reflecting on this period?It’s slightly surreal. In the beginning, we were nervous and so busy trying to get by. The 70-hour weeks folded into themselves until we hit the point where we could let the great people we’d been working with take over more responsibilities. I know I sent my kids off to college, looked in the mirror and said, “What happened to all those years?” Mostly, Digger and I are just super grateful. We feel fortu-nate to have been received so well for so long.

Restaurant work is notoriously demanding. What made you want to give it a try?Desperation. Seriously! The three of us were all at a crossroads in our lives. We were all unemployable, so what choice did we have?

Puccini’s Celebrates 25 Years Committed to Healthier, Happier Eating

The words “Smiling Teeth” are part of your name, and they’re a striking theme in the artwork that hangs in your restaurants. How did that get started?We were naming the restaurant and we thought of Puccini’s—opera, Ital-ian food—and it just made sense. But

the name had a fancy, white-table-cloth feel to it and we were set-ting out to create a more casual,

family-friendly environment. Some-where in there we thought of how it feels to eat something really good—it makes your teeth smile—and there we were: Puccini’s Smiling Teeth. The artist Chris Pyle played a big role in that—creating that great art with all those smiling teeth.

Was there ever a moment early on when you were afraid your restau-rants—like most restaurants—would fail before they had a chance to succeed?Maybe a little, but not much... We had taken in an investor and bor-rowed money from my close friend, and our backs were just plain to the wall. So we got to work and sweat-ed every detail and kept our heads down... and it worked.

Your brother, Tom Main, was a found-er. He’s gone on to launch Tinker Street, which is one of Indy’s hottest restaurants that places great empha-sis on high-quality ingredients. What values do the two enterprises have in common? We come from the same basic starting point, having a restaurant where we truly enjoy eating the food. We didn’t begin our restaurant thinking about profit; we thought about how we wanted our food to taste. After we got that right, we figured out the rest. Even though Tom eventually moved on to other projects, he still loves Puccini’s. He takes our mom, who is 91 and healthier and happier than most 60-year-olds, to eat at the Clearwater location every week or so. Digger and I really enjoy eating at Tinker Street and are super proud of Tom and happy for him and his partner, Peter George.

What role does healthy, natural eat-ing play in your family life? How has that affected the food you want to offer your customers?It’s really important to us. Digger has always been into nutrition and fitness,

communityspotlight

Don Main and family enjoy dinner at Puccini's, circa 2001

Brooks “Digger” Powers and Don Main, Co-Founders


and my family doesn’t do fast food at all. We have had some health issues with a family member where diets have been extremely restrictive, and we believe in making food a center-piece for a healthy life. Our families eat at Puccini’s all the time, too, and we know how it is for people with health concerns to eat out—we take that responsibility very seriously.

Any idea how many customers you have?I can make a guess. At all the stores combined, we serve a little over a million people a year. So, my best guess is... there are 10 really hungry people who each eat with us over 100,000 times a year. Sorry—bad hu-

mor alert! My best guess is that we have 60,000 to 80,000

“regular” customers who dine with us anywhere from three times a week

to three or four times a year.

What’s been the most rewarding thing about running Puccini’s?It may sound hokey, but here’s the truth: It’s the people. It’s meeting a lot of nice customers who enjoy what we do, and it’s seeing the members of our Puccini’s family grow and blos-som from kids to great adults who do their work with integrity and pride and care as much as Digger and I do about serving people good food.

What changes do you see ahead for Puccini’s that might be exciting or interesting to Natural Awakenings readers?The Natural Awakenings staff is going to begin holding their monthly lunch meetings at Puccini’s in the nude. That’s a joke—I think. Truthfully, like Natural Awakenings and its readers, we believe in food that is fuel for healthy living. That was the driver for us when we began offering an entire gluten-free menu a few years back. We plan to keep evolving on this road, right along with you.

For more information, menus and loca-tions, visit PuccinisSmilingTeeth.com. See ad on the back cover.

Coloring books are no longer solely the domain of children. Immersion in this fun, creative

pastime by adults even for just 30 minutes can constitute a focused meditation that relieves stress. Doctor of Psychology Nikki Martinez, in Chi-cago, says that famed psychotherapist Carl Jung believed coloring helps patients release anxiety. “It uses both sides of the brain and improves organizational and fine motor skills,” says Martinez. “After I underwent a major surgery, I was on bed rest for eight weeks, and adult coloring books were a lifesaver. They passed the time, were pretty and kept me in a constant state of calm. I devoured them.” Publishers Weekly reported combined 2015 sales of 1.75 million copies for the 10 bestselling adult coloring books through November. This trend was years in the making, originating when parents colored with their kids and sometimes on their own. Adults around the world now join coloring book clubs, hold related parties and take coloring breaks at work. Last fall, Barnes & Noble hosted the one-day All-Amer-ican Art Unwind, where customers colored and uploaded their results to Instagram and Twitter. Hallmark sent a crew of artists and calligraphers to select locations to help customers color their greeting cards. “We scheduled a coloring session for a 55-plus community workshop,” relates Ninah Kessler, a licensed clinical social worker with the Sparks

COLOR ME CALMGrownups De-Stress with

Adult Coloring Booksby Avery Mack

inspiration

of Genius Brain Optimization Center, in Boca Raton, Florida. “People had so much fun they wouldn’t leave. It’s creative, portable and inexpensive. You never face blank paper because the lines are there; you just pick the colors. There’s no stress about possibly making mistakes.” “Animals, jungle or floral themes, and Zen-inspired mandalas are pop-ular. Customers like realistic, intricate drawings,” explains Idalia Farrajota, a Dallas executive with Michaels craft stores, which offers free, in-store col-oring sessions and provides supplies. (Download a free sample book at Tinyurl.com/BotanicalColoringPages.) Johanna Basford, a renowned illustra-tor from Aberdeenshire, Scotland, is a hit with colorists, catering to their penchant for nature with Secret Gar-den, Enchanted Forest and her latest, Lost Ocean. “My daughter wanted to color her life, not do generic drawings,” says Dieter Marlovics, prompting him to establish ReallyColor.com, in Chicago. “Really-Color converts photos into col-oring book pages to make individually tailored pages.” Try these eco-tips: Sprout pen-cils, made with sustainable wood and fruit-and-vegetable-based dyed clay instead of lead, are topped by non-GMO seeds that can be planted when the pencil becomes short. Inktense’s water-soluble brightly colored pencils mimic pen and ink; add water for translucency. Select recycled paper books, soy crayons, watercolor paints and non-toxic markers.

March is Color Therapy Month


In his essay The Pleasures of Eating, Wendell Berry, a Kentucky farmer and poet, writes: “If I am going to eat

meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.” He, like a growing number of conscious eaters, wants no part of the industrial meat system in which ani-mals are raised in concentrated animal feeding operations. Media coverage has helped educate consumers previously un-aware of how their food is produced and why it matters. The documentary film Food Inc., as well as books like Fast Food Nation, by Eric Schlosser and The Chain, by Ted Genoways, describe common livestock indus-try practices that mistreat animals, pollute water and air, endanger workers and threaten public health. With increased understanding of the connections between diet and health, climate, environment and social jus-tice, even many Americans that still like the taste of hamburger and steak have sided with Berry; they want sus-tainably raised, humane and healthful red meat.

Unsustainable Corporate Lobby

Every five years, the U.S. Dietary Guidelines are revised to reflect the latest nutritional science. In 2015, the Dietary Guidelines Advisory Commit-tee attempted to include the concept of sustainability. The committee, which included top nutrition scientists, defined sustainable diets as “a pattern of eating that promotes health and well-being and provides food secu-rity for the present population while sustaining human and natural resourc-es for future generations.” It made the case that a diet higher in plant-based foods and lower in animal-based foods both promotes health and protects the environment—resulting in lower greenhouse gas emissions, and less energy, land and water use. But political pressure from the livestock industry prevailed, and U.S. Department of Agriculture (USDA) Secretary Tom Vilsack and Secretary of Health and Human Services Sylvia Burwell jointly announced, “We do not believe that the 2015 Dietary Guidelines for Americans are the appropriate vehicle for this important

policy conversation about sustainabil-ity.” Instead, they advised the commit-tee to focus solely on nutritional and dietary information. In her book Food Politics, nutritionist and author Marion Nestle explains that recommendations to decrease consumption have never been popular with the food industry. Nonetheless, Roni Neff, Ph.D., who directs the Center for a Livable Fu-ture’s Food System Sustainability and Public Health Program at the Johns Hopkins Bloomberg School of Public Health, in Baltimore, recommends consuming less red meat in particu-lar, because of its large environmen-tal footprint. Neff points out, “Thirty percent of greenhouse gas emissions are connected to red meat.” However, not all red meat is created equal. In her book Defending Beef, environmental lawyer and cattle rancher Nicolette Hahn Niman makes a case for sustainable meat produc-tion, noting, “Well-managed grazing could be part of an effective strategy to combat climate change.” In their book The New Live-stock Farmer, authors Rebecca Thistlethwaite and Jim Dunlop praise the increase in farmers producing pasture-raised, ethical meats and the growing number of farmers selling directly to people that reject the industrial system. Neff likewise supports such sustainable livestock agriculture, which integrates pas-ture-raised animals on farms, rather than isolating them on feedlots, where they typically eat a grain-based diet (such as genetically engineered corn) and receive growth stimulants, including hormones and antibiotics.

Risky Hormones and AntibioticsMike Callicrate, a St. Francis, Kansas, rancher educated in the industrial model of meat production, is consid-ered an expert on its negative con-sequences. He served as an advisor for Food Inc., and Michael Pollan’s The Omnivore’s Dilemma. Callicrate observes, “The same chemical com-pounds that athletes are banned from

Meaty TruthsChoosing Meat that’s Sustainable and Safe

by Melinda Hemmelgarn


using in baseball are used to produce our food animals, which our children eat in the hot dogs at the ballgame.” According to the USDA, about 90 percent of feedlot cattle receive hormone implants to promote growth. Yet the European Union Scientific Committee on Veterinary Measures Relating to Public Health reports that the use of natural and artificial growth hormones in beef production poses a potential risk to human health, especially among children. Concerns about growth-promot-ing drugs led the American Academy of Pediatrics to call for studies that direct-ly measure their impact on children through milk and meat. The President’s Cancer Panel Report on Reducing Environmental Cancer Risk also states, “Growth hormones may contribute to endocrine disruption in humans.” Their dietary recommenda-tions include choosing meat raised without hormones and antibiotics.

Rising ResistanceAntibiotic resistance is now one of the world’s most critical public health problems, and it’s related to misuse of antibiotics in animal agriculture. According to the U.S. Centers for Disease Control and Prevention, “Antibiotic resistance—when bacteria don’t respond to the drugs designed to kill them—threatens to return us to

Because climate change is accelerating and is already causing a multitude of adverse

effects, and the footprint of our current food

system is massive, we urgently need to create a national food supply

that is both healthy and sustainable.

~Dr. Walter Willett, Harvard School of Public Health

the time when simple infections were often fatal.” Veterinarian and food safety consultant Gail Hansen, of Wash-ington, D.C., explains that bacteria naturally develop resistance anytime we use antibiotics. “The problem is overuse and misuse; that’s the recipe for disaster.” She explains that more than 70 percent of the antibiotics sold in the U.S. are not used to treat sick animals, but to promote growth and reduce the risk of infection related to raising animals in unsanitary, over-crowded spaces. A recent report by the Amer-ican Academy of Pediatrics (AAP) states: Adding antibiotics to the feed of healthy livestock “often leave the drugs ineffective when they are need-ed to treat infections in people.” The AAP supports buying meat from organic farms, because organic farming rules prohibit the non-ther-apeutic use of antibiotics. Stacia Clinton, a registered dietitian in Boston who works with the interna-tional nonprofit Health Care Without Harm, assists hospitals in both reduc-ing meat on their menus and increas-

ing purchases of meat from animals raised without antibiotics. The goal is to reduce the growing number of antibiotic-resistant infections that cost hospitals and patients billions of dollars each year. A Friends of the Earth report, Chain Reaction: How Top Restaurants Rate on Reducing Use of Antibiotics in Their Meat Supply, revealed that most meat served by American’s top chain restaurants come from animals raised in industrial facilities where they are fed antibiotics. Only two out of 25 chains, Chipotle Mexican Grill and Panera Bread, report that the ma-jority of their meat is raised without routine antibiotics. A recent study by Consumers Union also found antibi-otic-resistant bacteria on retail meat samples nationwide. In California, Governor Jerry Brown signed Senate Bill 27, making his the first state to ban the use of routine low doses of antimicrobial drugs that are medically important to humans to promote livestock weight gain or feed efficiency. The bill doesn’t go into effect until January 2018, but will contribute to making

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meat safer and antibiotic drugs more effective. Red and Processed Meats Targeted

Dietary advice to reduce the con-sumption of red and processed meats, regardless of how the animals are raised, is not new. Kelay Trentham, a registered dietitian in Tacoma, Wash-ington, who specializes in cancer prevention and treatment, points out that joint reports from the World Can-cer Research Fund International and American Institute for Cancer Research (AICR) since 2007 have recommended

restricting consumption of red meat to less than 18 ounces a week and avoid-ing processed meats. In 2015, the World Health Or-ganization International Agency for Research on Cancer (IARC) classified processed meat (like hot dogs, ham, sausages, corned beef and beef jerky) as “carcinogenic to humans” and red meat (beef, veal, pork, lamb, mutton, horse and goat) as “probably carcino-genic to humans.” Risk increases with amount consumed, and the evidence is strongest for the relation of pro-cessed meats to colorectal cancer. Trentham explains some factors that make red and processed meats risky. “Heating or smoking meat creates cancer-causing compounds. Processed meats contain salts, nitrates and nitrites; a chemical mélange of preservatives that can increase risk,” she says. Trentham and Karen Collins, a registered dietitian and advisor to the AICR, concur that the form of iron found in meat also contributes to cancer risk. Still, the IARC report recognizes, “Eating meat has known health ben-efits.” Meat is a rich source of protein and B vitamins, iron and zinc. Live-stock feed further influences nutrition-al composition, with meat from cattle raised on pasture (grass) containing higher levels of beneficial omega-3 fatty acids compared to meat from

animals fed grain. According to medical doctor and National Institutes of Health researcher Captain Joseph Hibbeln, consuming fewer omega-6 fatty acids and more omega-3s may be one of the most im-portant dietary changes for cutting the risk of chronic diseases, reducing in-flammation, improving mental health, enhancing children’s brain and eye development and reducing worldwide incidence of cardiovascular disease by 40 percent. When it comes to eating meat, the agricultural practices, quantity consumed, and methods of process-ing and cooking make a difference. It turns out that what’s good for the environment is good for animals and people, too.

Melinda Hemmelgarn is an award- winning registered dietitian, writer and Food Sleuth Radio host with KOPN.org, in Columbia, MO. Connect at [email protected].

To be interested in food, but not in food production, is

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~Wendell Berry

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Select grass-fed and grass-finished meats. Look for the nonprofit Amer-ican Grassfed Association (AGA) certification, which ensures animals eat only grass and forage from the time of their weaning until harvest, and are raised without antibiotics or hormones (AmericanGrassfed.org). AGA standards apply to ruminant animals only: beef, bison, goat, lamb and sheep.

Once a week, cut out meat. Partici-pate in Meatless Mondays (MeatlessMonday.org).

Beware of misleading labels. “Natural” provides no legal assur-ance about how an animal was raised. “Vegetarian feed” may mean GMO corn and/or soy. (See Greener Choices.org.)

Pay attention to portions. The U.S. Department of Agriculture serving size weighs three ounces, about the same size as a deck of cards. Think of meat as a side dish and balance the rest of the plate with vegeta-bles, leafy greens, beans and other legumes.

Support Country of Origin La-beling. This mandates that retail cuts of meat must contain a label informing consumers of its source. The U.S. meat industry has worked to stop such labeling.

Buy directly from family livestock farmers. Check out sites like Local Harvest.org and Tinyurl.com/Farm ersMarketsDirectory.

Assume all retail meat carries bacteria that can cause food-borne illness. Practice safe food handling as directed on package labels. (Also see FoodSafety.gov and KeepAntibioticsWorking.com.)

Smarter Meat Choicesby Melinda Hemmelgarn


Taste the Rainbow,Expand Your Palate with

New Colorful Veggiesby Judith Fertig

consciouseating

Americans’ vegetable habits are in a rut. According to the U.S. Department of Agriculture,

nearly 50 percent of the vegetables and legumes available in this coun-try in 2013 were either tomatoes or potatoes. Lettuce came in third, according to new data released in 2015, advises Tracie McMillan, au-thor of The American Way of Eating. Further, 87 percent of U.S. adults did not meet basic vegetable serving recommendations from 2007 through 2010, a fact cited in the most recent Centers for Disease Control and Prevention survey. Yet, urban super-markets overflow with a wealth of common and exotic vegetables, often displayed side-by-side: broccoli and broccolini, green bell and Japanese shishito peppers, and iceberg lettuce and leafy mâche, or lamb’s lettuce. Trying one new vegetable

dish a week is a great way to increase our vegetable literacy, says

functional medi-cine expert Terri Evans,

a doctor of Oriental medi-cine in Naples, Florida. “Our

diet should be 60 percent

produce—40 percent vegetables and 20 percent fruit,” she says. “To keep this sustainable for the long term, we should eat what tastes good, not what we think is good for us. Some days, we crave the sweetness of carrots; other days, the bitterness of artichokes or the heat of hot peppers. Our bod-ies can tell us what we need.” Keep Expanding ChoicesGoing Green. Dark green and slightly peppery arugula is good with a little olive oil and lemon juice. Finely shredded Brussels sprouts bulk up a mixed salad, while adding the ben-efits of a cancer-fighting cruciferous vegetable. Instead of mineral-rich baby spinach, try baby Swiss chard, suggests Matthew Kadey, a registered dietician in Waterloo, Ontario. He also suggests microgreens, the tiny shoots of radishes, cabbage, broccoli and kale, all rich in vitamins C and E. Squash It. Varieties of summer and winter squash add color, body and flavor to one-dish meals, with the added benefits of B vitamins, mag-nesium and fiber. LeAnne Campbell, Ph.D., author of The China Study Cookbook, simmers a mix of fresh chopped vegetables including yellow

summer squash or zucchini, and flavors with coconut and curry

powder. Vegan Chef Doug-las McNish, of Toronto,

makes an okra and squash gumbo in the slow cooker.

Sneak in a Smoothie. Change up

a smoothie routine by swapping out the usual

baby spinach for a blend of cucumber, apple and fresh

mint, or else sweet potato and carrot, suggests Sidney Fry, a registered dietitian and Cooking Light editor, in Birmingham, Alabama. Snack Attack. An array of colorful vegetables served with dips and spreads can be an easy way to experiment with veggies. Carrots in deep red, vibrant yellow, purple and orange are delicious raw and supply beta-carotene, promoting eye health. Leaves from pale green Belgian en-dive spears are tender and crunchy. Orange or “cheddar” cauliflower has a more creamy and sweet flavor than its pale cousin. “Colors equal health, and the more colors we eat, the better our overall health,” says Susan Bower-man, a registered dietitian, lecturer in food science and nutrition at California State Polytechnic Institute, San Luis Obispo, and co-author of What Color Is Your Diet? “We also have to be willing to try new foods or new va-rieties of foods, or maybe to prepare unfamiliar foods in a way that will make them taste good, so that we will be willing to add more plant foods to our diet.”

Judith Fertig blogs at Alfresco-FoodAndLifestyle.blogspot.com from Overland Park, KS.

Eating a rich variety of plant-based foods is fast,

easy and satisfying.

~LeAnne Campbell


Eating a wide variety of colors in your meal can lead to more satiation. As explained in Judith Fertig’s “A Rainbow of Benefits,” each color of vegeta-

ble contains different phytonutrients and antioxidants that boost the immune system and increase energy. “Eating a meal with all the colors of the rainbow provides a variety of nutrients, helping us feel full and satisfied,” says local Chef Allie McFee. “See-ing the abundance of colors pleases our senses and makes us feel like we are receiving more on our plate.” McFee also recommends getting creative with your vegetables and fruits by instead of making a typical sweet fruit smoothie, make it with roasted pumpkin and warming spices such as cinnamon.

Rainbow SaladYields: 2 servings

4 cup packed spinach¹/² cup tomato, chopped³/4 cup shredded carrot¹/³ cup yellow pepper, julienned¹/³ cup avocado, sliced ¹/³ cup blackberry¹/² cup beets, shredded¹/³ cup green cabbage or daikon radish, shredded2 Tbsp hemp seeds, sprinkled on top

Put spinach in a bowl. Shred or julienne each veggie, one at a time, and place them around the bowl in separate categories. Sprinkle hemp seeds on top. Serve with Balsamic dressing.

Pumpkin Spice Smoothie

Yields: 1 serving

1 cup almond milk¹/³ cup baked pumpkin or canned pumpkin puree¹/² tsp pumpkin pie spice1 frozen banana2 Medjool dates

Put all into a high speed blender and blend.

For more plant-based recipes, visit Allie McFee’s blog at ModernGoddess Lifestyle.com.

A Rainbow of Benefitsby Judith Fertig

The colors found in fresh vegeta-bles can indicate an abundance

of necessary phytochemicals and nutrients. “Many people I see in my practice consume excess food, but have nutrient deficiency,” says Terri Evans, a functional medicine expert and doctor of Oriental medicine. Eating a variety of colorful vegeta-bles can be part of the remedy. “Each color in a vegetable represents 10,000 micronutrients,” explains Evans. “The more colorful you make your diet, the happier your body will be.” She notes that supplements supply a lot of one nutrient, while vegetables gift us with tiny amounts of many requisite nutrients. According to the nonprofit Produce for Better Health Founda-tion, plant phytochemicals may act as antioxidants, protect and regen-erate essential nutrients and work to deactivate cancer-causing substances. So, the more color on our plates, the better. Yellow and orange—in squash and some tomatoes—point to high-er levels of vitamins C and A. The beta-carotene behind these colors is renowned for supporting healthy eyesight. Dark green—in leafy greens and cabbages—evidences high-er levels of vitamins K, B and E. Chlorophyll creates the color and indicates its well-documented de-toxifying properties. Red—in red bell peppers and tomatoes—indicates vitamin C. Ly-copene, which provides the color, is widely associated with lowering the risk of prostate and breast cancers. Purple and blue—in radicchio, red cabbage and eggplant—deliver vitamins C and K. Anthocyanins that create the color are powerful antioxi-dants geared to keep us heart-healthy.

Local Recipes for a Rainbow of Benefits


Demand is up for food pro-duced free of chemicals and pharmaceutical drugs, like

glyphosate used on corn crops and growth hormones in cattle. India-napolis has become a boomtown of interesting farming techniques and

Indy Sustainable Farming Movement Booms

by Lanette Erby

sustainable options. Community and personal gardens are also popping up all over Greater Indy as many realize the safest food is the food we grow ourselves. When it comes to finding sustainable produce, farmers’ mar-kets are a great place to start. A few markets are open year-round, and the number rises to over 30 markets throughout the Indy community during the growing season. Small-scale sustainable farming is often well represented, but don’t be too shy to ask how the food at a farmers’ market was produced. For those that are too busy to make farmers’ market hours or simply like everything delivered, Tyner Pond Farm delivers legitimately pasture-raised beef, pork, chicken and lamb to your doorstep. Tyner also plans to open a small-scale grocery store in Irvington this year. There’s no safer way to know what goes into food than to grow it yourself, and there is no better time to start learning than right now. The Internet provides many guides for the

novice urban farmer. New gardeners can expect failures, but shouldn’t get discouraged. For those that want help in getting started, the Greenscape Geeks consult on and install personal and community urban farms. As the farming movement goes through some drastic changes, indoor farming may be the wave of the fu-ture. Hydroponics is a farming meth-od that utilizes 90 percent less water, negates the need for harmful pesti-cides and can be done year-round despite climate zone limitations. Sustainable Local Foods of Indiana (SLF) is converting a 61,000-square-foot warehouse on South Rural Street into an urban farm. Using a tiered, organic, hydroponic growing system, the farm will grow produce year-round to be sold in Indiana grocery stores. The do-it-yourself crowd can receive help with hydroponics from Maximum Grow in Irvington. Max-imum Grow provides materials for and assists in the building of home hydroponics systems. Finally, sustainable farming isn’t just for food these days. When planning your next wedding or event, the Indy Urban Acres Flower Farm is the solution to traditional pesti-cide-doused bouquets and center-pieces. Indy Urban Acres Flower Farm is the sister farm to Indy Urban Acres Organic Farm, a sustainable farm on Indy’s East side that donates all of its produce to food pantries.

For more information on delivery from Tyner Pond Farm, visit TynerPondFarm.com.

For more information on the Green-scape Geeks, call 317-801-5833 or visit GreenscapeGeeks.com.

For more information on Sustainable Local Foods, visit SustainableLocal Foods.com.

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greenliving

For thousands of homeowners in “agrihoods” across the U.S., homegrown is a way of life. Planned devel-opments incorporating neighborhood agriculture are

sprouting up in record numbers, according to Ed McMa-hon, a senior resident fellow specializing in sustainabili-ty with the Urban Land Institute. He estimates there are a few hundred agrihoods nationwide, in all regions and at all price points. “The trend is the convergence of several things, including a growing interest in local business, local food, healthy lifestyles and the foodie culture,” says McMahon. He adds, “Today’s developers have to differentiate their properties to survive, and farms have become the new golf course of real estate development.” Agriculture is a far lower-cost amenity that can even return a modest profit by selling its harvest to the community. Beyond food, agrihoods help grow community, a huge draw for those living in isolated suburban areas. In 2014, Abby and Michael Wheatfill moved their family to Agritopia, a planned community in Gilbert, Arizona, near Phoenix. Billed as an urban farm, the central feature of Agritopia’s 166 acres, knitting together commercial,

Developing Gardens Instead of Golf Courses

Agrihoods Use On-Site Farms to Draw Residents

by April Thompson


agricultural and open space with 450 residential homes, is a working farm, with roving pigs, lambs and chickens, a citrus grove and rows of heirloom vegetables. Farm, family and community life are interwoven. The Wheatfills lease a plot in an on-site community garden. Other residents buy shares in the community supported agriculture project or purchase produce or eggs from the community farm on the hon-or system. “We especially love the narrow, tree-lined streets and wide porches, and that we can walk or bike to fun, locally sourced restaurants,” says Michael, a technology consultant. Private backyards are small in favor of community space, nudging residents to meet each other, Abby says. The Cannery, in Davis, Califor-nia, is one of the newest agrihoods and also one of the few that redevel-oped an industrial tract. This 100-acre development, still under construction, will feature 547 new homes on the former site of a tomato processing facility, in addition to af-fordable rentals for low-income fam-ilies. Its heart and soul is a working farm that will feed the community’s households and supply its restau-rants. The Cannery is a pioneer in clean green energy, with solar-pow-ered homes, connections for electric cars, and many other energy-con-serving features. Thirsty homeowner lawns are prohibited in most of The Cannery’s mini-neighborhoods, but no home is more than 300 feet from public green space. Samrina and Mylon Marshall, both physicians in their mid-50s, will be among the first residents to move in this spring. “We like that it’s a green energy community featuring multigenerational living. We’re also big on eating locally and seasonally, so the urban farm was a key draw,” says Mylon. North Atlanta family Gil and Jeny Mathis and their two daughters, 12 and 14 years old, discovered Seren-be, a planned community in Chat-tahoochee Hills, Georgia, two years ago. Now it’s literally their second home. “It provides a different life for our children on weekends they

couldn’t otherwise have. The commu-nity aspect has penetrated our lives in a way that we couldn’t have predict-ed,” says Gil. Both girls love it, and the young-er sibling is lobbying to relocate there full time. The family likes the people Serenbe draws and the opportunities to engage with them, the consistent access to natural and organic food and its artist-in-residence program. Serenbe was the inspiration for the Olivette Riverside Community and Farm, a 346-acre, back-to-the-land project near Asheville, North Carolina. Its owners are transforming a failed high-end gated community and adjacent historic farm along the French Broad River into an agri-cen-tered development featuring a blue-berry orchard, community gardens, vegetable farm and greenhouse. “It’s vital that we re-localize our food supply,” says Olivette co-owner Tama Dickerson. “One of the first things we did was to incorporate this farm and see what areas we could preserve, because what you keep is just as important as what you devel-op.” Future plans include hiking trails, artist live-work spaces, tiny houses, little free libraries and a K-8 school. Agrihoods aren’t solely for agriburbs. Creative public housing developers are bringing agriculture to high-density neighborhoods. The

smoke-free Healthy High-Rise Arbor House, a 124-unit, low-income apartment in the Bronx, in New York City, features a 10,000-square-foot hydroponic greenhouse and a living lobby wall that grows organ-ic vegetables for the community year-round. Residents can obtain a discounted share from the farm using SNAP benefits (food stamps) and take free classes in cooking fresh. Arbor House also allocates 40 percent of its rooftop crop harvests for the larger community. Agrihoods can take many forms, including those involving gardens cropping up in schools, parks and hospitals nationwide, as well as infor-mal, guerilla gardens in vacant lots. Many cities, including Falls Church, Virginia, and Takoma Park, Maryland, have even changed local zoning laws so residents can keep chickens and bees in their backyards for eggs and honey, according to McMahon. “The era of the 2,000-mile Cae-sar salad has come to an end,” says McMahon, citing high transporta-tion costs that make locally sourced food good for businesses and con-sumers alike. “The trend of growing food closer to home—in some cases at home—is here to stay.”

Connect with April Thompson, of Washington, D.C., at AprilWrites.com.

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healthykids

Nighttime ParentingFostering Healthful Sleep

by Stephanie Dodd

According to the American Psychological Asso-

ciation, up to 70 percent of children experience

sleep disturbances that affect their emotional and

physical well-being.

Parents frequently awakened by a child’s interrupted slumber typically are torn between the need to care for their own health and that of their child. The goal

is to meet everyone’s needs, so that adequate adult sleep doesn’t feel like child neglect. Solutions are feasible if the parent is emotionally equipped to feel continuing empathy for their little one and secure in their choices for resolu-tion, regardless of setbacks or delays. Uncovering the real reasons that a child stays alert at bedtime or wakes during the night—such as inconsistent timing of sleep cycles, excessive fatigue, insufficient phys-ical activity, hunger, pain, anxieties, inadequate downtime or a desire for continued interaction with a parent—is the first step. With so many variables, frustration can impede the workings of parental intuition, which is key to the process, as is testing individual possible solutions long enough to assess the result and then confidently move forward.

Internal CalmExpecting a child to feel so empowered that they can fall asleep on their own is a good beginning. Lindsay Melda, of Atlanta, relates, “Our daughter used to wake us up by coming into our bed each night. Once I realized I was anxious about her sleeping alone in her room and was able to instead trust she was okay, she easily slept through the night, waking more rested. My own anxiety was caus-ing her sleep disturbances.”

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Christine Gipple, of Oak-lyn, New Jersey, a practitioner of non-violent communication, shares, “When my daughter is chatty at bedtime and I’m past ready for her to be in bed, I have to consciously pause, or I can snap at her, thus delaying bedtime. Granting myself just five minutes to reset myself and be present in the moment before I gently re-engage is critical to the outcome.” Such checking in with ourselves helps keep a parent thinking posi-tively. Law of Attraction specialist Cassie Parks, of Denver, Colorado, advises, “When you focus on the feeling you desire once a child is peacefully asleep, rather than the feeling you want to move away from, your chances for success greatly increase.” Noting how we envision nighttime unfolding or creating a nighttime vision board can help focus and maintain these feelings.

Releasing StressOne method parents have success-fully used is the Emotional Freedom Technique (EFT). It involves light tapping on specific points along the body’s energy meridians, like the collarbone or between the eyebrows, often accompanied by attention to current thoughts and feelings, in or-der to restore a balanced feeling. Karin Davidson, of Media, Pennsylvania, co-founder of the Meridian Tapping Techniques Associ-ation, says, “Including tapping with a supportive nighttime routine can be a godsend. It can relieve distress, whatever its source, increase feelings of security and promote a peace-ful transition to sleep.” In clinical studies from the National Institute

for Integrative Healthcare, EFT has been shown to counter the stress hormones adrenaline and cortisol, contributing to decreased sleep dis-turbances. Marissa Wolf, of The Wood-lands, Texas, relates, “We moved here from San Diego when my son was 34 months old. He was acting out in ways I’d never seen before, mourning the loss of his routine. Within weeks after we started tapping before school and at night, he was back to his happy self. Last night, he simply went to bed and fell asleep. Now when I see his built-up emotions, I know we need to tap.” (To learn more about EFT methods, visit emofree.com.)

Nourished RestGood nutrition is also important to healthy sleep. According to Health Coach Sarah Outlaw, owner of the Natural Health Improvement Center of South Jersey and an advanced Nu-trition Response Testing practitioner, “Children may be devoid of miner-als because of the filtered water we drink. Supplementing with minerals like magnesium or enriching the diet with trace minerals, sea salt and mineral-rich bone broth will promote a healthy immune system, along with a nervous system programmed for sleep.” Outlaw also advises, “A whole foods diet is paramount to children’s health and sleep ability. Parents should limit or eliminate artificial flavors, sweeteners and sugar; preferably at all times, but at least an hour before bedtime.” When a parent takes the time to plan each step toward their goal of optimum sleep and feels secure in following through, they can create a personalized and consistent bed-time routine that fosters a sense of safety for children that feel heard and tended to and know what to expect. Children that gain the ability to natu-rally develop sleep skills reap lifelong health benefits.

Stephanie Dodd is the author of the international bestseller, Good Baby, Bad Sleeper. She blogs at HeartCenteredSleep.com.

Parents that model self-care help their

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fitbody

More amateur and serious ath-letes, people wanting to ease stiffness due to sedentary

work and seniors are enjoying a new DIY way to massage out the kinks at home that’s becoming recognized for its benefits by experts worldwide. For the first time, flexibility and mobility rolling ranks in the top 20 of the American College of Sports Med-icine’s annual Worldwide Survey of Fitness Trends. Made predominantly of foam and hard rubber, the rollers can “massage, relieve muscle tightness and muscle spasms, increase circula-tion, ease muscular discomfort and assist in the return to normal activity,” according to the organization’s Health & Fitness Journal, which notes a growing market for the devices. Dr. Walter Thompson, professor of kinesiology and health with Georgia State Uni-versity, in Atlanta, was the lead author of the survey. He says, “Personal trainers have found that it works for their clients. We’ve also seen an increase in popularity in gyms and fitness

clubs.” The trend is partly spawned by their use in Pilates. Thompson adds, “Tech devices, now central to our daily lives, have changed the way we plan and manage our workouts.” Yet, as with other such equipment, users must be educated on how to employ the rollers on their own. Most rollers are available in smooth or ribbed textures in different sizes and densities. Sets include one for deep tissue rolling, self-myofas-cial release and trigger point relief, designed to aid muscles related to the back, hips, arms, glutes and ham-strings. Dr. Spencer H. Baron, presi-

dent of NeuroSport Elite, in Davie, Florida, was the 2010 National Sports Chiropractor of the Year and served as a chiropractic physician for the Miami Dolphins football team for 19 years. He starts patients out with rollers during office appointments, especially those with sports injuries. “It empowers them to take charge of their fitness,”

ROLLING FOR FITNESSDIY Rollers Ease Pain and Aid Flexibility

by Randy Kambic

Smile, it’s free therapy.~Douglas Horton


calendarofeventsListings by date. NOTE: Dates and times shown are subject to change. Please confirm event prior to attending.

TUESDAY, MARCH 1Community Tuesday – All Day. The first Tuesday of every month several attractions at the White River State Park offer special deals on admission. Including the Eiteljorg Museum, IMAX Theatre, Indiana State Museum and many others. Cost varies. INWhiteRiver.com.Target Free Night at the Children’s Museum – 4-8pm. Enjoy all the fun activities and exhibits of the museum for free. Sponsored by Target the first Tuesday of each month. Free. The Children’s Museum of Indianapolis, 3000 N. Meridian St, In-dianapolis. 317-334-4000. ChildrensMuseum.org.

FRIDAY, MARCH 4Business Build Up Breakfast – 8-9:30am. Start your day off by checking in, sharing successes, and asking for resources from Indy Holistic Hub. Bring your business cards. RSVP required online. Three Sisters Cafe, 6223 Guilford Ave, Indianap-olis. IndyHolisticHub.com.First Friday Gallery Tour – 6-9pm. Tour more than 25 downtown galleries and art venues. Pa-trons are encouraged to walk or drive throughout the downtown cultural districts, and visit the city’s diverse visual art offerings. Free. Various Downtown Galleries. 317-634-3114. IDADA.org.

SATURDAY, MARCH 5Fight For Air Climb – 7:30am. Help make a positive impact for those affected by lung disease by climbing Chase Tower. Take part as an indi-vidual or get a team together. Participants fund-raise for the American Lung Association. Chase Tower, 111 Monumental Circle, Indianapolis. Action.Lung.org. 11th Annual Yogathon – 8:30am-5pm. Bring your mat and enjoy a day of all kinds of yoga sessions for all levels; free snacks and drinks. Part of proceeds benefit scholarship fund. $25. Inner Peace Yoga Center, 5038 E. 56th St, India-napolis. Register at 317-257-9642 or print form from IPYC.org.Annual National Maple Syrup Festival – 9am-5pm; Sunday, 9am-3pm. Many activities including a Dutch oven demonstration with maple syrup treats for tasting, Native Ameri-can descendants teaching the ancient ways of sugar-making. Many local restaurants featuring maple recipes. $10/person; ages 6 and under, Free. For more information on activity locations, visit NationalMapleSyrupFestival.com.Cereal Cinema – 10am. A unique family-friendly experience created by The Indy Film Fest, The Athenaeum and The IMA. Enjoy a classic movie and a cereal buffet. Location alternates between the Athenaeum and IMA. $5. IndyFilmFest.org.

he says. “Those standing or sitting all day at work may need it even more than athletes do to improve circulation and stimulate the nervous system.” While rollers can be adminis-tered to hamstrings and quadriceps by hand, he attests that the back is the most commonly targeted region, and suggests two corresponding maneuvers: Lie down with a foam roller under the neck at home. Gently roll it across to each shoulder blade, and then center it and roll it down to the buttocks; even to the hamstrings. Next, assume a squatting position against a wall and place a roller between the center of the back and the wall, gently rise up, and then sink down. It’s also possible do this at work in private. Baron and his colleagues be-lieve that rollers are beneficial to use on the shoulders and arms of tennis players and baseball pitchers. “I like the metaphor of a chef rolling dough in the kitchen. With a similar motion, you’re kneading muscles and tendons, improving blood flow and circulation to sore areas,” he says. Jason Karp, Ph.D., the 2011 In-dividuals with Disabilities Education Act Personal Trainer of the Year and creator of his company’s Run-Fit cer-tification program, has seen the pop-ularity of the devices on the rise with runners. “People like gadgets” that can help them, he notes. “Runners get tight from running, and rollers can help alleviate that tightness. I know a lot of runners that swear by them.” Karp, a California author of six books, including Running for Women and his upcoming The Inner Run-ner, feels that rollers are especially well-suited for post-workout use. “The rollers are basically a form of self-my-ofascial release, which helps relax muscles by putting pressure on tight areas to cause the muscle to relax via its reflex to tension,” he explains. It looks like this universally applicable and simple fitness tool will keep on rolling through this year and beyond.

Randy Kambic, in Estero, Florida, is a freelance editor and writer for Natural Awakenings and other publications.

Contact us at:[email protected]

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SATURDAY, MARCH 26Rite of the SAHU – 6-8pm. Group Sound Heal-ing experience, with light and sound activation, and tools to begin connecting with your SAHU, your highest self. $20. The Playful Soul, 6516 N Ferguson St, Indianapolis. ThePlayfulSoul.com.

SUNDAY, MARCH 27

WEDNESDAY, MARCH 30Meditation with Dr. Sue – 7-8pm. Join Dr. Sue for a process combining concepts of enlight-enment and embodiment designed to elevate the vibrational frequency of the individual in order to more easily align with their intended life path. $20. Morter HealthCenter, 10439 Commerce Dr, Ste 140, Carmel. 317-872-9300. MorterHealthCenter.com.

THURSDAY, MARCH 31Spring Cleansing Program – 7pm. Participate in a 21-day gentle detoxification program that is all-natural and individually monitored by Chiro-practic Physicians Dr. Scott Cooper and Dr. Vicki Knapke. Class is free; additional cost for required supplement package. Morter HealthCenter, 10439 Commerce Dr, Ste 140, Carmel. RSVP to 317-872-9300. MorterHealthCenter.com.

planaheadSATURDAY, APRIL 2Good Journeys Expo – April 2 & 3. A holistic health and spiritual fair, featuring services, prod-ucts, lectures and workshops. Hamilton County Exhibition Center, 2003 Pleasant St, Noblesville. 317-750-7392. GoodJourneys.net.

SUNDAY, APRIL 17Earth Day Community Celebration – 1-4pm. Award-winning celebration at JCC, featuring an afternoon of hands-on learning and activities for the entire family. Arthur M. Glick JCC, 6701 Hoover Rd, Indianapolis. 317-251-9467. JCCIndy.org.

SATURDAY, APRIL 23Earth Day Indiana – 11am-4pm. One of the nation’s largest Earth Day festivals, this event combines environmental and conservation exhibits with live music, special activities for kids, and good food. Military Park. Earth Day needs volunteers, please sign up if available. EarthDayIndiana.org.

MONDAY. MARCH 148th Annual NESCO Pi Day – 6-8pm. Celebrate Pi, the mathematical constant, with pie. Enjoy food, music, games and robots to benefit the Near East Side Community Organization. Admission includes a piece of pie, ice cream, and a drink. $10. 2327 E 10th St, Indianapolis. Facebook.com/events/833320060129681/.

TUESDAY, MARCH 15Sustainable Weight-Loss Class – 6:30-7:30pm. Find out about balancing hormones, liver detox-ification, the anti-inflammatory diet, and stress management techniques can help you lose weight and improve your quality of life. Free. George-town Market, 4375 Georgetown Rd, Indianapolis. Call 317-293-9525 to register. IndyWellness.com.

WEDNESDAY, MARCH 16Greening of the Canal – 5-5:45pm. Put on a green outfit and join the Hoosier Lottery celebrate St. Patrick’s Day by dying the canal green. Enjoy dancing, live music, along with special celebrity appearances. Free. Canal Walk, Ohio and West St. IndyStPats.com.

THURSDAY, MARCH 17

St. Patrick’s Day Parade – 11:30am. Come out and join one of Indy’s most popular events. Parade will feature high school bands, floats, Irish dancers, Irish organizations, and much more. Free. Downtown Indianapolis. IndyStPats.com.

SATURDAY, MARCH 1925th Annual Shamrock Run and Walk – 10am. The official 4-mile race of the St. Patrick’s Day Celebration. Open to all ages and abilities. Wear green and come dressed in your best Irish race costume. $25. Monumental Circle, 1 Monument Circle, Indianapolis. IndyStPats.com.

MONDAY, MARCH 21IHH Workshop: Take Your Holistic Practice to the Next Level – 6-7:30pm. Learn various mar-keting strategies to grow your business, including the importance of professional web presence, efficient ways to manage social media, and more. RSVP online. Free/members, $10/non-members. The Playful Soul, 6516 N Ferguson St, Indianap-olis. IndyHolisticHub.com.

FRIDAY, MARCH 25Celebrate Spring GONG Meditation – 7:30-8:45pm. Journey through the body’s energetic centers with easy physical yoga, mantra, and meditation and then a 20-25-minute immersion in 2 beautiful gongs. Optionally stay after for Yogi Tea and community time. Bring mat or blanket. $15. CitYoga, 2442 N Central Ave, Indianapolis. 317-920-9642. CitYoga.biz.

Coloring and Conversations with CWUW: Yoga, Meditation, and Coloring – 10am-12pn. Learn how to use coloring as a mindful activity or meditation practice. Bring a mat and wear relaxing clothing. $10. United Way of Central Indiana, 3901 North Meridian St, Indianapolis. CWUWOnline.org.

SUNDAY, MARCH 65th Annual Strikes for Stansfield – 1-3pm. An afternoon of bowling, entertainment and prizes all to benefit Stansfield Circle’s contribution to Fletcher Place Community Center. $25/person. Woodland Bowl, 3421 E 96th St, Indianapolis. StansfieldCircle.org.

WEDNESDAY, MARCH 9Indy Holistic Hub Business Build Up Lunch – 11:30am-1pm. Bring your ideas, visions, or chal-lenge and brainstorm together. Lunch is designed for checking in, sharing successes and asking for resources. Seats are limited RSVP online. Blind Owl Brewery, 5014 E 62nd St, Indianapolis. IndyHolisticHub.com.Spring Cleanse Class – 6-8:30pm. Learn how to flow with the seasons and gently do a spring cleanse using vibrant plant bases dishes, herbs and beverages. $35. Ezra’s Café, 6516 N Fer-guson, Indianapolis. RSVP at 317-255-3972 or EzrasEnlightenedCafe.com.

THURSDAY, MARCH 10Essential Oils for Spring Cleansing – 6-7pm. Learn how to use oils for an effective cleanse to rid the body of winter sludge. Feel clear and light as you move into spring. Try some Young Living Oils. Register by 3/9. Free. Inner Peace Yoga Center, 5038 E 56th St, Indianapolis. 317-445-4203. IPYC.org. Jazz Improv Workshop and Concert – 6:30pm. Fishers Music Works presents a special opportu-nity for student and adult musicians to meet and learn from internationally acclaimed jazz instru-mentalist, music educator and Hoosier native Jarney Aebersold. Student tickets are free; must be reserved in advance. Adults: clinic or concert only, $10; both $15. Fishers High School, 13000 Promise Rd, Fishers. FishersMusicWorks.org.

FRIDAY, MARCH 11Candle Light Yoga – 6-7:15pm. Expect a slow flow warm-up to get you moving, flowing, work-ing up a bit of a sweat, and winding down with restorative postures and a savasana with essential oils and Thai massage. $20. The Playful Soul, 6516 N Ferguson, Indianapolis. 317-253–0499. ThePlayfulSoul.com.GetZen: Adult Color Therapy – 7pm. Redis-cover the zen-like enjoyment of coloring and find out why the adults coloring craze is sweeping the nation. Coloring pages and supplies supplied. Free. Barnes and Noble, 14790 Greyhound Plaza, Carmel. 317-844-2501. BarnesAndNoble.com.

SATURDAY, MARCH 12IndyPL Seed Library Master Gardeners Series – 10:30am. All ages are invited to learn about a variety of gardening topics during this series presented by Purdue Extension Master Gardeners. The theme for March is “Indoor Seed Starting”. Free. Glendale Branch, 6101 N Keystone Ave, Indianapolis. 317-275-4410. IndyPL.org.

Happy

Easter

HappySt. Patrick’s Day


ongoingeventsListings by day. NOTE: Dates and times shown are subject to change. Please confirm event prior to attendance. Go to AwakenIndy.com to submit calendar listings. Submission deadline for Calendar: the 15th of the month.

Kundalini Yoga – 7:15-8:30pm. Experience a vibrant mix of physical posture, breath work, meditation, mantra, mudra, and sound vibra-tion with gong relaxation. White Pine Wilder-ness Center, 841 W 53rd St, Rocky Ripple. HariDattiKaur.com.

tuesdayEvening With the Doctor – 7pm. Learn more about your body’s ability to self-heal, and the benefits of Bio-Energetic work. Free. Morter HealthCenter, 10439 Commerce Dr, Ste 140, Carmel. 317-872-9300. MorterHealthCenter.com.

Wellness Lifestyle with Essential Oils – 7-8pm. Educational classes on the holistic and restorative properties of essential oils for men, women, children and pets. Sampling of Young Living Essential Oils. Tuesday meetings rotate 1st to 4th week each month in: Fishers, Greencastle, Avon and Southport. [email protected]. 317-695-3594. Details and locations: “Events” @ StartLivingProject.com.Meditation Group – 7-9pm. Explore a different style of meditation each week to look within, relax, re-center and balance yourself. Guided meditations, singing bowls, music, drumming and many other techniques will be used. $10. Good Journeys House of Healing, 17901 River Ave, Noblesville. 317-750-7392. GoodJourneys.net.

wednesdayOneness Blessing – 7-9pm. Oneness is transfer-ence of energy into the crown chakra to bring in and release things from your life such as: healing, clarity, release emotions and bring in abundance into your life. $10. Good Journeys House of Heal-ing, 17901 River Ave, Noblesville. 317-750-7392. GoodJourneys.net.

thursdayCommunity Yoga Class – 9-10am. An hour of yoga focused on what is most needed by the class that day, which could include a vinyasa flow, a yin, or a melting pot of practices. A class that caters to all types. $5. The Playful Soul, 6516 N Ferguson, Indianapolis. 317-253-0499. ThePlayfulSoul.com.

Vegan Buffet at Spice Nation – 5:30pm. The Indian restaurant features vegetarian and veg-an-friendly selection. Spice Nation, 4225 Lafay-ette Rd, Indianapolis. 317-299-2127.

fridayMindful Meditation – 12:15-12:45pm. Brief discussion followed by silent practice and concluding with observation, comments, or questions. No experience, fee, or registration required. Free. CenterPoint Counseling, 7700 North Meridian, Indianapolis. 317-252-5518. CenterPointCounseling.org.Happy Hour Yoga – 4:30-5:30pm. Great week-end starter to stretch out, relax and calm down! For anyone with some yoga experience. Please bring your own mat. $5. Inner Peace Yoga Center, 5038 East 56th St, Indianapolis. 317-257-9642. IPYC.org.Community Yoga – 6-7pm. All levels Vinyasa Flow yoga class, with refreshments served af-terwards. Donations only, any amount. Breathe Yoga, 5345 Winthrop Ave, Ste E, Broad Ripple. 704-777-7878. BreatheYogaDharma.com.

Women’s Drum and Dance for World Peace – 6:30-8pm. Meets every 1st and 3rd Friday. For women who love music and want to participate empowering their inner musician and singer. The gathering is meant for amateurs, so don’t feel shy. $10. The Playful Soul, 6516 N. Ferguson, Indi-anapolis. 317-253-0499. ThePlayfulSoul.com.

saturdayMidtown Winter Market – 9am-noon. Thru 4/30. Food-focused market with locally grown and produced food and plant prod-ucts, along with ready to eat food. Bent Rail Brewery, 5301 Winthrop Ave, Indianapolis. BroadRippleFarmersMarket.org.Indy Winter Farmers’ Market – 9am-12:30pm. Thru 4/30. The city’s largest winter market fea-tures Indiana growers and producers who take extra steps to provide shoppers with sustainably grown, cleanly produced healthy items for their bodies and homes. SNAP benefits are accepted and matched dollar-for-dollar with donation-based Eat Well Initiative. Maker’s Trail, Circle City Indus-trial Complex, 1125 Brookside Ave, Indianapolis. IndyWinterFarmersMarket.org.

sundayA Positive Path for Spiritual Living – 9:30am. Come for music, meditation, and inspirational message and stay for fellowship. Youth educa-tion and nursery care provided. Free. Unity of Indianapolis, 907 N Delaware St, Indianapolis. UnityOfIndy.com.Journeys Fire Sunday Celebration – 10am. Celebration service, inspiring lesson, and music. Youth education and nursery care available. All are welcome. Pre-service meditation at 9:30am. Free parking. Unity of Indianapolis, 907 N Delaware St, Indianapolis. 317-635-4066. UnityOfIndy.com.JCC Farmers’ Market – 10am-1pm. Year round. Fresh local produce, baked goods, and diary products, Kosher respectable (no meat products). JCC Indianapolis, 6701 Hoover Rd, Indianapolis. 317-251-9467. JCCIndy.org.Yoga Light – 10:30am. An introductory vi-nyasa-style class, customized for those with restricted performance due to age or injury. Floor work is limited, focusing on standing poses and poses using a chair. $10. BodyHarmonyBalance, 1020 E. 86th St, Indianapolis. 317-669-2313. BodyHarmonyBalance.com.Sahaja Yoga Meditation – 11am-noon. Unleash your potential for good mental and physical health, balance and maximum performance to help you live fully in the present moment with Sahaja yoga meditation. Free. Southside meeting location, 4950 E County Line Rd, Indianapolis. 317-755-9630. IndianaMeditation.org.Kundalini Yoga – 11am-12:15pm. Experience a vibrant mix of physical posture, breath work, meditation, mantra, mudra, and sound vibration with Gong relaxation. Cityoga, 2442 N Central Ave, Indianapolis. CITYOGA.biz.

mondayGentle Yoga – 9-10am. Gentle yoga with Em-ily Koehler to nourish your soul. A blend of restorative poses, gentle movement, and creative expression to help you ease into your evening with more joy, peace, and clarity. $15. The Playful Soul, 6516 N Ferguson, Indianapolis. 317-253-0499. ThePlayfulSoul.com.Group Meditation – 6-6:30pm. Kick off the week with an unguided group meditation expe-rience. Free. Breath Life Yoga, 8202 Clearvista Pkwy, Ste 8C, Indianapolis. 317-502-5630. BreathLifeYoga.com.Essential Oils 101 Class – 6:30-8:30pm. Learn how to support your health naturally and reduce chemical overload in your life. Weight-loss sup-port and more, with holistic health practitioner Kim Woods. Free. For more info and to RSVP: 317-409-4981. BeAmazing.net.


naturaldirectoryNatural Networking at its best! Connecting you to the leaders of natural healthy living in our community. To find out how you can be included in this directory each month, call 317-283-9600 or visit: AwakenIndy.com.

COMMUNITY OFFICIANT

CELEBRANT SERVICESElaine Voci, Ph.D., Life CoachCertified Life Cycle [email protected]

Life Coach and Ceremony spe-cialist professionally trained and certified in the art of ceremony, ritual, faith traditions, ceremoni-al writing, public speaking and presentation. Committed to cre-ating and performing eloquent, personalized, heartfelt ceremo-

nies for individuals, families and organizations through life’s milestones as unique and varied as our relationships and communities. See ad on page 10.

DENTISTRY

INDIANAPOLIS DENTISTRY 7218 US 31 S, Indianapolis 317-882-0228 CalmingFears.com

Comprehensive, innovative treatment, expert knowledge and a holistic “whole body” ap-proach to dentistry. Dr. Ted Reese and his supportive staff create a dental treatment tai-lored to fit your needs, adminis-tered in a relaxing, ameni-ty-filled atmosphere. See ad on page 16.

KATHERINE EYNON ORR, DDS 5430 E 86th St, Indianapolis 317-598-8500 DrKatieOrr.com

Individually appro-priate high-quality, biologically com-patible, safe and

life energy-enhancing holistic dentistry. Dr Katie and team strive to perform dental procedures in the gentlest way possible, in a friendly, calm office en-vironment. Offering a complete menu of holistic and comfort services. See ad on page 26.

BODYWORK/ALIGNMENT

COMFORT ZONE BODYWORKJane Sullivan19640 Creek Rd, [email protected]

Specializing in postural re-align-ment, Jane is an Advanced Exercise Therapist, certified by Egoscue University, an Egoscue University Instructor and a Nationally Certified Massage and Bodywork Therapist. Learn the techniques and skills to over-

come chronic pain without the use of pharmaceuti-cal or surgical intervention.

BOUTIQUE/EVENT HUBTHE PLAYFUL SOUL6516 N Ferguson, Indpls317-253-0499ThePlayfulSoul.com

A whimsical boutique for the spirit, filled with books, music, hand-made accessories, art, meditation aids and more. The space also features a fireplace

room, and hosts a myriad of art, holistic and healthful events throughout the month.

ESSENTIAL OILS

YOUNG LIVING ESSENTIAL OILSIndependent Distributor #489656317-490-6380; 877-436-2299, ext 2MarilynYork.VibrantScents.com

Become an Independent Distributor. Discover the healing properties of Young Living Essential Oils for enhancing health – yours, as well as others who seek holistic options. Free Training.

YOUNG LIVING ESSENTIAL OILSIndependent Distributor #[email protected] StartLivingProject.com

Life-enhancing gifts from the plant kingdom. Essential oils, revered for centuries for their support of body, mind and spirit.Vist us on Facebook: facebook.com/NancyArdenYoungLiving IndependentDistributor. See ad on page 11.

FINANCIAL PLANNING

PRESERVATION ASSOCIATES LLC7950 N Shadeland Ave, Ste 300 [email protected]

Protect your family, small business, retirement and yourself with tax saving strategies, debt elimination, retirement planning, and safe in-vestment and life insurance options that guarantee income generation.

FUNCTIONAL/ INTEGRATIVE MEDICINE

LIVING WITH INTENTION, INC11979 Fishers Crossing Dr, Fishers317-863-5888 LivingWithIntention.biz

A medical and coun-seling group that utiliz-es the principals of functional/integrative medicine in concert with mental health counseling and com-

plementary services such as nutritional counseling and pharmacy-grade supplements. Focusing on identifying and resolving the “root cause” of dys-function, services are available to children, adolescents and adults. All staff are fully-licensed and credentialed healthcare providers.


HEALTH & BEAUTY

ARBONNESandy Poe, Independent Consultant317-409-2023 SandyPoe.MyArbonne.com

Enjoy premium ingredients in both inner and outer health and beauty products. Botanically based skincare products are gluten- free and contain no animal prod-ucts, parabens, mineral oil or GMO products. The Fit Essentials line includes gluten-free, vegan

protein shake mixes and more to manage your weight and fuel your day.

HEALTHY EATING/ORGANIC

EZRA’S ENLIGHTENED CAFÉ 6516 N Ferguson, Indpls317-255-3972EzrasEnlightedCafe.com

Indy’s only raw food café is an oasis of vibrant, healing food and education. Seasonal and ro-tating menu features aller-gy-friendly selections that are dairy-free, processed sugar-free, GMO-free and gluten-free. See ad on page 26.

HOLISTIC HEALTH

MORTER HEALTH CENTER10439 Commerce Dr, Ste 140Carmel317-872-9300MorterHealthCenter.com

We invite you to join us on your journey to vibrant health and lifelong wellness. We help you identify and address interferenc-es to your natural well-being using gentle, non-invasive Bio-Energetic Synchronization

Technique, and joyfully support you with classes, programs and techniques designed to help you Live Well! See ad on page 16.

LAB SERVICES

LAB ON DEMAND3806 W 86th St, Indpls317-405-8057 LabOnDemandInd.com

Take greater control of your health with a comprehen-sive range of lab tests and screens – support preven-tion, early detection, and

improved health outcomes. Fast, confidential and af-fordable. No doctors orders required; insured and uninsured are welcome. See ad on page 20.

LANDSCAPE SERVICES

GREENSCAPE GEEKS, LLC317-801-5833 [email protected] GreenscapeGeeks.com

Specializing in native plant landscaping and design, cus-tom-built raised garden beds and composters, urban farm in-stallation, and non-chemical turf maintenance. Additional natural landscaping services available. See ad on page 7.

THERMOGRAPHY

INDY THERMOGRAPHY4546 W 71st St, Indpls317-370-5111IndyTherm.com

State-of-the-art thermal imaging scans are non-invasive, radiation free, affordable, no prescription required, and painless. Get re-sults fast for any area of the body. See ad on page 23.

MEDICAL THERMOGRAPHY OF HAMILTON COUNTY11979 Fishers Crossing Dr, Fishers317-863-5888 LWIMedTherm.com

SPECTRON-IR is the most advanced Medical Infrared Imaging System available today. SPECTRON-IR is

FDA-cleared for the adjunctive diagnostic screen-ing for the detection of breast cancer. Radiation-free, completely safe and pain-free, requires no prescription. See ad on page 8.

TRANSFORMATIVE HEALING

EMPOWER! ENLIGHT!Raina FayOffice in Nora, by Phone or Skype317-797-6950EmpowerEnlight.com

Raina Fay is a contributing author to the LIIFT healing modality – Life Improving Internal Focus Technique, an energetic process that assists in effortless release and re-framing the subconscious mind to heal and unlock potential in all areas

of life. Also offering life affirming processes for allergy elimination, stress reduction, energy bal-ance and abundance expansion.

THE NEUROMODULATION TECHNIQUE (NMT)Cara Olson, MSW, LSCWGood Journeys17901 River Rd, Ste F, [email protected]

NMT is a non-invasive form of alternative health care that allows the unconscious mind to fully connect with the conscious mind and body, thus allowing the body to correct illness and heal. Individuals everywhere have used NMT to relieve: food and

environmental allergies, chronic pain, emotional trauma, hormonal issues, stress, autoimmune and many other conditions. Get your life back with NMT!

WELLNESS CENTER

BODY.HARMONY.BALANCE 1020 East 86th St, Indianapolis 317-669-2313BodyHarmonyBalance.com

Specializing in colon hy-drotherapy, aromathera-py, health coaching and digestive wellness. Also

featuring energy therapies, foot detox baths, and far infrared sauna. Additional support offered through holistic skin care with pure botanical formulations as powerful as they are pure, and massage. Special rates offered to practitioners in the healing arts!

YOGA

BLOOMING LIFE YOGA30 S Elm St, Zionsville317-800-4039 BloomingLifeYoga.com

A holistic “green” yoga center offering 200-hour Teacher Trainings for adults and teens, Yin Yoga Teacher Training, 36 week-ly classes, weekend work-shops, eco-luxury global retreats, Ayurvedic herbs,

meditation tools, books and more. Striving to ele-vate peace and consciousness through Authenticity and Conscious Community. Be Nourished.

BREATH.LIFE.YOGA8202 Clearvista Pkwy, Ste 8C, Indpls317-502-5630BreathLifeYoga.com

Enjoy the company of like-minded people on the path to wellness and spiritual growth, in an intimate and welcoming group setting. Our studio offers meditation and yoga lifestyle classes for all levels, private Reiki ses-sions and numerology readings.


Dine In | Carryout | Delivery | Catering

82nd & Dean | 86th & Ditch | Geist Marina79th & Sunnyside | 136th & Meridian | 116th & I-69

See our menu at PuccinisSmilingTeeth.com

Pizza | Pasta | Calzones | Sandwiches | SaladsItalian Chicken Dinners | Gluten-Free Menu | Beer & Wine

On March 13th, Puccini’s turns 25 years old. We are so thankful to our community & our patrons for all of the love & support

we have received throughout our first 25! Thanks for:The Indianapolis Star’s highest restaurant rating

Numerous “Best of” awards from Indianapolis Monthly“Puccini’s is across-the-board fabulous!” and

“Best service in Indianapolis!” from NUVOFirst place at the World Pizza Championships in Italy

Thank you, Indianapolis, for 25 years.

Over 50 gluten-free menu items!

natural awakenings indy march 2016

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