natural awakenings of central ohio - july 2013

1natural awakenings July 2013

July 2013 | Central Ohio Edition | NACentralOhio.com

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Crazy SexyWays to Eat Well

The Way of the Raw FoodieSupermodel Carol Alt on the Diet that Keeps Her Vibrant

Summertime, Sweet & SimpleFrom Fresh Berries to Fairs

Letting Kids Just Be KidsThey Thrive on Natural, Unstructured Fun

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5 newsbriefs

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14 wisewords

22 naturalpet

25 inspiration

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contents

12 health rules Crazy, Sexy, Savvy, Yummy

by Judith Fertig

14 relishing raw Food Supermodel Carol Alt on How Eating Raw Keeps Her Vibrant by Beth Bader

16 siX waYs to eat saFe The Latest Facts about Organics, Pesticides, Seeds and More by Melinda Hemmelgarn

20 letting kids Just be kids They Thrive on Natural, Unstructured Fun by Madeline Levine

22 Food energetics For Pets Feeding Dogs and Cats for Optimum Health by Kelly Cady-Sowers

24 growing Pizza in delaware Teaching Kids Gardening Using a Favorite Food by Deena Kloss

25 savor summer Revel in Blissful Indulgence by April Thompson

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4 Central Ohio NACentralOhio.com

Natural Awakenings of Central OhioP.O. Box 557

Centerburg, OH 43011Phone: 614-374-6018

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PublishersKerry Griffith

Sean Peterson

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Beth McCollamSusan Post

Jackie Wright

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letterfrompublishers

Kerry Griffith and Sean Peterson, Co-Publishers

Welcome to the July Food Watch issue of Natural Awakenings of Central Ohio.

Kerry GriffithSummer is in full swing! Blue skies and warm summer nights bring many festivals, parades, and back-yard barbeques. Admit-tedly, I’m a sucker for a great parade. Who knew that a custom starting in ancient times for powerful rulers to connect with their communities would continue to connect communities today?As a young girl, my dance team participated in many parades

throughout the year. I recall the hot summer days in costume and make-up, and the sound of a marching band ahead as we kept our repeat dance steps behind our float. As an adult, I see the excitement and exhaustion of the young kids as they perform while making their way down the road, and the memories come flooding back. I think that’s what parades do for all of us; give us both a sense of excitement and nostalgia. Challenging ourselves to make healthy decisions even at the festivals and parades can only enhance our summer experience. The options of locally grown, seasonal fruits and fresh garden produce will delight our taste buds and give us the energy we need for outdoor summer fun. If you are in need of ideas on how to Savor Summer, enjoy reading the suggestions on page 25. However you celebrate in July, I encourage us all to take a moment to reflect and relish in the fact that as we support our local communities, we are also supporting this great and beautiful nation of which our neighborhoods are all a part. Happy Birthday America!

Sean PetersonThe arrival of summer always conjures up memories of eat-ing big bowlfuls of ripe, red raspberries from my grandparents’ garden. My grandparents were born into the Silent Generation, those who lived during the Great Depression and contributed to our nation’s efforts in World War II, both on the home front and on the front lines. Their unmatched work ethic and frugal disci-

pline gave me a profound respect and deep appreciation of what life was like in the days before fast food chains, microwaves and inexpensive processed foods. The pantry in their modest home was a true sight to behold; floor to ceiling shelves housed a stockpile of all varieties of dry goods, along with row after row of my grandmother’s canning jars. Gandhi once remarked, “To forget how to dig the earth and to tend the soil is to forget ourselves.” I strongly suspect the countless hours spent laboring in their sizable garden gave my grandparents a sense of the tremendous labor involved in the production of our food, some-thing that is perhaps lost on current generations who are accustomed to walk-ing into a supermarket and plucking a pre-packaged product off the shelf and placing it directly into their shopping cart. This month, take a moment to reflect on where the food we buy comes from and what methods are used in its production and distribution. Stop by your local farmers’ market, purchase a few items that are in season, and help reduce the overall carbon footprint generated from farm to fork.


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New Locavore Restaurant Opens in Granville

Alfie’s Wholesome Food, located adjacent to the Public Library

and the Robbins Hunter Museum in Granville, offers a new source for fresh regional fare. Owner and principal chef, Sam Dodge, re-purposed a historic bank building and named his eatery after one of Granville’s original settlers. He has made it his mission to connect people to local food by sourcing those ingredi-ents in Alfie’s menu offerings whenever possible. Nearby Pataskala bakery, Lucky Cat, provides baked goods for the eatery, such as whole wheat bread for the TMHT (turkey meatloaf, hummus and tomatoes) sandwich. Sam draws from his time spent living in California by crafting recipes that populate Alfie’s menu with salads fea-turing anchor ingredients such as quinoa, kale and Brussels sprouts. The hummus is made from organic chick peas, and the ham is locally raised. “We offer healthful, tasty food that is for everyone,” he says.

Location: 221 E. Broadway. For more information, call 740-321-1111 or email [email protected].

New Pet Waste Removal Service Provides Green Benefits

Inspired to re-route the tremendous amount of pet waste that ends up in

landfills by turning it into something useful, Jendell Duffner created Green Scoop Pet Waste Removal and Recy-cling, a new service company in Cen-tral Ohio. “This waste is literally going to waste,” says Duffner.

Green Scoop collects the pet waste and converts it to natural gas for electricity, fertilizer for local farmers, and EPA-approved organic compost. “It’s poop with potential,” she explains. Her company provides the collection bucket and liners, and their service plans begin at two pickups per month. In addition to the collection service, Green Scoop sells bulk compost, t-shirts and compostable dog waste collec-tion bags. Ten percent of each product purchased is given back to charity and the regional community via the local chapter of Boys & Girls Clubs, Columbus Recreation & Parks & Department and Central Ohio Metro Parks.

For more information, call 614-699-0011, email [email protected] or visit GreenScoopPet.com. See ad, page 31.

Eastern and Western Building Concepts Converge at Car Dealership

Tansky Sawmill Toyota, in Dublin, incorporates both

LEED certification and feng shui elements into its building design. LEED (Leadership in Energy and Environmental De-sign) is a series of rating systems, implemented by the U.S. Green Building Council (USGBC), aimed to reduce the environmental impact of buildings. Feng shui is an ancient Chinese methodology used to promote the flow of the life force qi, through studying and designing a structure’s inte-rior environment and how we react to it. Plans for remodeling the facility took shape in 2010, when owner Judy Tansky hired Turner Construction, along with Feng Shui Master and Intuitive Concepts founder Diana Garber, to collaborate with Architectural Alliance, a local design firm. The facility celebrated its grand opening throughout June. The showroom roof utilizes a water-retention system that captures rain runoff to an underground collection con-tainer, later repurposing it to flush the facility’s toilets and supply the car wash. For the interior, the color palette, furni-ture placement, and geographical orientation were all given careful consideration according to feng shui principles.

Location: 6300 Sawmill Rd. For more information, visit USGBC.org or IntuitiveConcepts.com.


Del Sroufe

Acupuncture Facility Opens Westerville Location

Urban Acupuncture Center, Ohio’s first clinic to offer

community acupuncture, will open their second location on July 1. Community acupunc-ture is a method of treatment that makes acupuncture affordable to those who aren’t covered under their insurance plan by treating multiple patients in a large shared room. Similar to their Clintonville location, the Westerville facility will have eight recliner chairs in the main room. The new location adds one additional service, however; a private room and table with which to administer cupping therapy, a common component of TCM (Traditional Chi-nese Medicine) where suction devices are placed on the skin in order to stimulate blood flow to the affected region of the body and promote healing.

Location: 405 W. Main St. For more information, call 614-426-4406 or visit UrbanAcupunctureCenter.org.

Local Organizations Partner to Raise Awareness of Rescued Dogs

Throughout July, Worthington Optimal Wellness (WOW),

a holistic health center, is taking steps to support the work done by Almost Home, a nonprofit dog rescue opera-tion that is solely staffed by volunteers. During the entire month, Almost Home will receive a $50 donation for each new patient WOW treats. On July 26, from 9 a.m. to 1 p.m., Almost Home volunteers will be onsite at WOW to answer questions, offer volunteer opportunities, and provide dogs available for adoption. WOW patients are free to bring their well-behaved pets in on leashes to aid in the celebration.

Location: 6180 Linworth Rd., Worthington. For more infor-mation, visit AlmostHomeOhio.org and Worthington OptimalWellness.com. See ad, page 7.

Local Wellness Center Hosts Cooking Class from Celebrity Chef

The Wellness Forum, a Worthington center for workshops and classes

pertaining to health and diet, is hosting a cooking class entitled Quick and Easy Summer Soups on Tuesday, July 16 from 7 p.m. to 9 p.m. Del Sroufe, New York Times best-selling author of Forks Over Knives: The Cookbook, will speak on how to prepare soups using the freshest in-season summer ingredients. It will be geared towards beginning cooks, or intermediate cooks that are new to the plant-based diet. Sroufe has been the Executive Chef at Wellness Forum Foods since 2006, and in addition to his role there, he regularly travels to special events both locally and nation-ally. He is grateful for the contributions he is able to make. “I get to work hard, do what I love and help others,” Sroufe says. “When someone tells me that they have been able to change their life and health completely around, and that my recipes and food have helped them do it, there’s a lot of gratification in that.” His new book, Better Than Vegan, chronicles his own struggles with weight gain, and how he was able to lose over 200 pounds by incorporating a low-fat, plant-based diet.

Cost to attend: $15 for Wellness Forum members, $20 for the general public. Location: 510 E. Wilson Bridge Rd., Ste. G. For more information, call 614-841-7700 or visit WellnessForumFoods.com.

New Holistic Offering at Yoga Studio Open to All

Yoga on High has recently incor-

porated Urban Zen Integrative Therapy (UZIT) into their class schedule. Lori Guth Moffett, the UZIT Certified Therapist who leads the classes, incorporates a combination of strategies into her 60 or 90 minute sessions; yoga, aromatherapy, essential oils and Reiki. UZIT was a program initially developed in 2007 for hospital staff and their patients to treat disease or illness. It then expanded to corporate environments, support groups, and yoga communities. Throughout the course, the student is shown how to address standard symptoms of illness; pain, anxiety, nausea, insomnia, and constipation (PANIC™). This is a beginner level course and anyone is welcome to attend, regardless of previous experience.

Location: 1081 N. High St. For more information, visit YogaOnHigh.com and UrbanZen.org. See ad, page 17.


Local Gallery Hosts Interactive Parade and Conceptual Installation

Wild Goose Creative is the ending destination for a musical parade

that begins at Glen Echo Park on July 6 at 5 p.m. The parade is open to all ages, and participants are invited to bring a boombox or musical instru-ment to contribute to the creation of an interactive sound-scape for the 10 minute duration of the half mile route. Artists, Jill Raymundo and Jacoti Sommes, have entitled their project I See the Sounds, I Hear the Colors. Their goal is to foster collaboration in the community while encouraging the general public to re-think the imagination and wonder of art. Raymundo remarks, “Our soundscape installation is a time-based project that re-contextualizes the gallery into an atmospheric landscape and harmonious soundtrack of the city.”

Location: 510 Cliffside Dr. to 2491 Summit St. For more information, visit WildGooseCreative.com.

welldoneNelsonville Music Festival Approached Zero Waste At This Year’s Event

The Appalachia Ohio Zero Waste Initiative (AOZWI), a program

facilitated by sustainability and social justice organization, Rural Action, brought together over 170 volunteers and concert attendees to help the four-day Nelsonville Music Festival (NMF) close in on their goal of being 90% or greater zero waste, a process in which all refuse material is able to be diverted from landfills by being either recycled or composted. For the first time, NMF required all vendors to use compostable service ware, which included refillable water bottle stations and reusable beer cups. AOZWI then setup over two dozen “Resource Recovery Stations” across the festival that guided attendees to place their refuse in one of three separate bins; compost, recycling and landfill. Volunteers took the compost and recycling containers to another new addition at this year’s event; a conveyor belt developed by Ohio University engineering students that allowed for dramatically improved sorting. The collective efforts led to the final results being a double-digit increase over the prior year, leaping from 72 percent to 89 percent of materials being non-waste.

For more information, visit RuralAction.org.


healthbriefs

Stone Fruits Keep Waistlines TrimSome favorite summer fruits, like peaches, plums and nectarines, may help

ward off metabolic syndrome, a collection of conditions including high blood sugar levels and excess fat around the waist that can lead to serious health issues such as stroke, heart disease and diabetes. A study by Texas A&M AgriLife Research, presented at the American Chemical Society’s 2012 National

Meeting & Exposition, reported that pitted fruits contain bio-active compounds that can potentially fight the syndrome.

According to food scientist Luis Cisneros-Zevallos, Ph.D., “The phenolic compounds in the fruits have

anti-obesity, anti-inflammatory and anti-diabetic properties… and may also reduce the oxidation of the bad cholesterol, or LDL, which is associ-

ated with cardiovascular disease.”

healthY metalIn the United States, healthcare-

acquired infections (HAI) result in 100,000 deaths annually and add an estimated $45 billion to healthcare costs. Common HAI microbes that of-ten contaminate items within hospital rooms include methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant enterococcus (VRE). Few strategies have been clini-cally proven to reduce the spread of these infections, but copper’s anti-microbial properties are promising. According to a recent study published in the journal Infection Control and Hospital Epidemiology, placement of bed rails, tables, IV poles and nurse’s call buttons in intensive care unit hospital rooms reduced the number of HAIs in pa-tients by more than half.

Kudos for KaleThe U.S. Department of Agriculture’s new food pyra-

mid, MyPlate (ChooseMyPlate.gov), is based on its 2010 Dietary Guidelines for Americans, aimed at help-ing people make better food choices. Fruits and veg-etables should comprise half our “plate”, and dark green veggies are the USDA’s top choice of nutrients. Kale leads the list of helpful leafy greens for many reasons. Like its cousins in the Brassica family—broccoli, Brussels sprouts, cabbage and collards—kale is a low-calorie, nutrient-dense powerhouse of antioxidants, including vitamins A and C. Per calorie, kale contains more iron than beef and more calcium than milk, and it is better ab-sorbed by the body than most dairy products. A single serving (about one cup, chopped) provides 5 percent of the recommended daily intake of fiber, plus two grams of protein. The versatile veggie—it is tasty steamed, braised or baked—is also a rich source of both omega-3 and omega-6 essential fatty acids. Best of all, kale is a “green” green, high on the sustainability scale. Grow-ing one pound of kale uses about 23 gallons of water; raising a pound of beef necessitates more than 2,400.

Sources: USDA.gov; VegSource.com

iced tea has issuesIt is peak season for iced tea, but this warm-weather favorite may not be the

ideal choice to counter dehydration. Iced tea made from black tea contains high concentrations of oxalate, one of the key chemicals that lead to the forma-

tion of kidney stones, a common disorder of the urinary tract that affects about 10 percent of the U.S. population. “For people that have a tendency to form the most com-mon type of kidney stones, iced tea is one of the worst things to drink,” reports Dr. John Milner, an assistant professor with the Department of Urology at Loyola University Chicago’s Stritch School of Medicine. While all black tea contains oxalate, dieti-tians note that people tend to imbibe more of it when it’s on ice than when it’s hot.

a bevY oF berrY beneFitsDelectable straw-

berries serve up some sweet health benefits. Studying the effects of strawberries on cardio-vascular health, heart disease and diabetes, scientists at the University of Warwick, UK, discovered that ex-tracts from the fruit activate a protein called Nrf2, which increases antioxi-dant and other protective measures in the body and helps decrease blood lipids and cholesterol that can lead to cardiovascular problems. The scien-tists plan to continue their research in order to identify the most healthful varieties of strawberries, how they are best served or processed and the amount to eat for optimum benefits.


globalbriefsNews and resources to inspire concerned citizens to work together in building a healthier, stronger society that benefits all.

Locavore AidA Handy Atlas for Eating LocalStrolling of the Heifers, a Vermont-based local food advocacy group, has released its second annual Locavore Index, tracking the availability and use of locally produced foods and ranking states based on their committed sup-port. Using recent data from multiple sources, the index incorporates farm-ers’ markets, community supported agriculture (CSA) operations and food hubs in its per capita comparison of consumer interest in eating locally sourced foods, known as locavorism. The top five states for accessibility of local foods are Vermont, Maine, New Hamp-shire, North Dakota and Iowa; the bottom five are Florida, Louisiana, Arizona, Nevada and Texas. The organization’s Executive Director, Orly Munzing, says the purpose of the index is to encourage local food efforts by supporting farm-to-school pro-grams, urging hospitals and nursing homes to purchase local foods and asking supermarkets to buy from local farms.

View the ranking of every state at Tinyurl.com/LocavoreIndex.

Dangerous DuoNeotame is the New AspartameNutraSweet, a formerly Monsanto-owned company, has developed a new version of Aspartame, called Neotame. It’s 3,000 times sweeter than table sugar and about 30 times sweeter than Aspartame. Not yet available directly to the public, Neotame is used to sweeten commercially processed foods, but is not required to be listed on package labels of non-certified organic foods. Neotame is more stable at higher temperatures than Aspartame, so it’s approved for use in a wider array of food products, including baked goods. One of the byproducts created when our bodies break down these sweet-eners is formaldehyde, which is extremely toxic even in tiny doses. In the U.S. National Library of Medicine, which contains more than 11 million medical citations, Neotame research fails to include any double-blind scientific studies on toxicity in humans or animals. Nutrition expert Dr. Joseph Mercola notes that individuals experiencing side effects from Aspartame or Neotame can file a report with the U.S. Food and Drug Administration at Tinyurl.com/FDASafetyReports.

Source: Mercola.com

Wonder WeaveNatural Fiber is Stronger than SteelNanocellulose, a material derived from tree fiber and some grain stalks, could now potentially be sourced from blue-green algae in sufficient quantities to cost-efficiently create ultra-thin media displays, lightweight body armor, a one-pound boat that carries up to 1,000 pounds of cargo, and a wide range of other products. R. Malcolm Brown, Jr., Ph.D., a biol-ogy professor at the University of Texas at Austin, presented his team’s findings at an American Chemical Society conference as a major step toward “one of the most important discoveries in plant biology.” Brown’s method uses genes from the family of bacteria that produces vinegar and secretes nanocellulose. The genetically altered algae, known as cyanobacteria, are entirely self-sus-taining. They produce their own food from sunlight and water and absorb carbon dioxide from the atmosphere, offering a natural way to reduce this major greenhouse gas. Brown says bacterial nanocel-lulose can be used to create ballistic glass, aerospace materials or even wound dressings, because it retains its stiffness and strength even when submerged in liquid. Its most obvi-ous application would be in paper, cardboard and display industries.

Source: TheVerge.com


communityspotlight

Jaime Moore was raised in rural Ohio, where farmers’ mar-kets and buying local were a way of life. Almost everything came from nearby farms and the grocery store was used

only for a few other essentials. Canning was a family affair, and her earliest memories are of days spent in the kitchen with her mother, grandmother and great-grandmother.

She eventually moved to Columbus to attend The Ohio State University, and describes that transition as a culture shock. “I’d never bought vegetables from a grocery store before!” she says. In an attempt to implement in her new Columbus surroundings with that which was familiar to her growing up, Moore’s first venture into local agricul-ture started in 2006 with half an acre. While still attending school she co-founded Wayward Seed Farm with a friend, Adam Welly. Their small plot provided a pipeline of certified organic fruits and vegeta-bles to Central Ohio restaurants and chefs, which Moore and Welly were inspired to target after their own dining adventures while traveling. They quickly found that solely providing to restaurants was not a sustainable business model, and so Wayward Seed Farm started offering their fresh produce at local farmers’ markets. When a fellow farmer introduced the idea of Com-munity Supported Agriculture (CSA), the farm blossomed. “We’ve gone through changes, made hard and easy deci-sions, but always responded to our customers,” Moore says. “Now our CSA is the anchor.” The Wayward Seed Farm CSA program offers a subscription for fresh fruits and vegetables that customers pick up weekly during the sum-mer months. Wayward Seed has become a twenty-three and a half acre plot in Marysville, and the CSA provides produce to over 200 families per week. Moore strives to make sure customers can take full ad-vantage of every product they receive by including weekly recipes and storage tips. She also likes to incorporate vegetables people normally don’t seek out, such as kohl-rabi, beets, turnips and calcot. Adding unusual foods and new recipes helps support Wayward Seed Farm’s mission of providing a creative way to get people involved in cook-ing while connecting them to their food sources. “We are a farm for people who want to get in the kitchen, learn more and embrace local,” she says. “We hope to excite people with a simple veggie that’s grown 20-30 minutes away.” Moore’s work with Wayward Seed sowed a clear path to her involvement in the farmers’ markets. As the farm

Jaime MooreCentral Ohio’s Agricultural Queen

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expanded, they needed a good mid-week op-tion for selling their produce. In 2009, that need gave rise to the Dublin Farmers’ Market. Moore describes its creation as a true com-munity effort. Next,

after two years of experience in Dublin under her belt, a friend approached her to help revive the Bexley Farmers’ Market, which had languished at its then Saturday time slot. A concerted effort of local love from Moore and over forty volunteers shepherded a successful transition to the current Thursday evening slot. Finally, when a position with the year-round Worthington Farmers’ Market became avail-able, Moore seized on the opportunity to bring yet another local area together through food. To Moore, the importance of Farmers’ Markets is three-fold; they provide health, economic and social bene-fits. Produce is harvested closer to consumption, providing more nutrients and thereby more health benefits. Economic advantages are clear as well. Money is kept in and circu-lated throughout the community; not only at the market, but businesses near the location see an increase in activ-ity. With her love of creating a sense of community and connection, the social benefits excite Moore. “Every time I overhear someone say, ‘I haven’t seen you in a month! It’s so good to see you.’ It’s all about reconnection,” she says. “For some people, this is their social time for the week.” With a pulse on the agricultural and farmers’ market scenes in Central Ohio, it’s no wonder that Moore was asked to take part in a special statewide task force, spon-sored by First Lady Karen Kasich, which picks the recipi-ents of the Ohio Agriculture Women of the Year awards. “The awards recognize a woman’s impact on agriculture,” Moore says. “You don’t have to have your hands in the ground or be a dairy farmer to receive it.” In addition to the women who work specifically in the agriculture field, the award is open to women who are teachers and advocates for the greater agricultural community. From growing up learning to drive in the peach or-chards, to running three successful farmers’ markets along with a farm of her own, agriculture has always been a part of Moore’s life. Her passion for it is abundantly clear, and her love for it has only grown exponentially over time. Say-ing she wouldn’t change it for anything, Moore will con-tinue to bring communities together through her extensive involvements with local food production and distribution.

Location: 14950 Fladt Rd., Marysville. For more informa-tion, call 937-644-0786 or visit WaywardSeed.com. Also visit DublinFarmersMarket.com, BexleyFarmersMarket.com and WorthingtonFarmersMarket.BlogSpot.com.

Susan Post is a freelance writer and editor based in Colum-bus. She enjoys writing about her city, and the people and places that make it special. Contact her at [email protected].

ecotipGreen KitchenHome Composting Boosts SustainabilityA 2012 report from the National Resources Defense Council notes that just 3 percent of uneaten food in the United States is composted, and land-fill scraps account for 23 percent of all methane gas emissions. Composting, the process of decomposing organic matter into a nutrient-rich material, is an easy way to turn food scraps, lawn clippings, garden trimmings and other waste into natural garden fertilizer. Its relatively loose composition allows nutrients to pass into the soil quickly, and the practice reduces discards to landfills. Compost material is not limited to what’s left on a plate after dining. Expand contents to include peels, cores and husks from fruits and vegetables generated during meal preparation, egg and nut shells, tea leaves and coffee grounds, bread, crackers and pet food. Fruit and vegetable seeds won’t decompose in cold conditions, however. (Learn more about green gardening at GreenLiv-ing.NationalGeographic.com.) Now, plates and cups made of sugarcane or corn, plus oil- and plant-based packaging, can also be added to the list. Pending legislation in California would allow products meeting certain criteria to bear “compostable” or “biode-gradable” claims on packaging. Manufacturers of compost bins are responding to increased consumer interest with convenient options. In addition to traditional plastic or metal containers and wood-sided bins, new high-quality, enclosed, compost tumblers offer quicker processing time, protection from animals and less odor. Advanced models include auto-matic, electric, indoor composters. (See more at Earth-Easy.com/grow_compost.html.) Live composting in the form of vermiculture, or worm composting, teaches care for creatures and ecosystem sus-tainability. Food scraps feed worms, which then produce nutrient-rich castings (excreta). (Learn more at Grow Organic.com and RedWormComposting.com.)


consciouseating

Health RulesCrazy, Sexy, Savvy, Yummy

by Judith Fertig

In summer, when many fruits, herbs and vegetables are at their peak, it makes sense to harness their power for the family’s benefit. “Some people flock to plant-empowered

living for better health, others because of their spiritual be-liefs, to support animal welfare, respect the environment or best of all, because it tastes great,” says wellness activist Kris Carr, a documentary filmmaker, New York Times bestselling author and the educational force behind KrisCarr.com. Carr joined the wellness revolution after being diag-nosed with a rare disease. It proved to be the incentive she needed to change her eating habits and find renewed power and energy. Her new book, Crazy Sexy Kitchen, with reci-pes by Chef Chad Sarno, celebrates the colors, flavors and powers of plants that nourish us at the cellular level. Her main tenets include a focus on: Reducing inflammation. Inflammation is caused by what we eat, drink, smoke, think (stress), live in (environment),

or don’t do well (lack of exercise). At the cellular level, it can lead to allergies, arthritis, asthma, heart disease, dia-betes, digestive disorders and cancer, according to Victoria Drake, Ph.D., of the Linus Pauling Institute at Oregon State University, who culled the latest research (LPI.OregonState.edu/infocenter/inflammation.html). Creating an acid/alkaline balance. “Tilting the pH scale in the alkaline direction is easy with a diet filled with mineral-rich plant foods,” says Carr. It also means mini-mizing meat, dairy, sugar, eggs, commercially processed foods, coffee and alcohol. Drinking produce. Green juices and green smoothies are ideal. “They are the most important part of my personal daily practice, one that I will never abandon,” Carr notes. Carr and her husband, Brian Fassett, whom she met when he edited her documentary, Crazy Sexy Cancer, share the juice and smoothie making responsibilities. “We make enough to have two 12-ounce servings of green drinks a day. Our recipes are often guided by what’s avail-able in the fridge,” she advises. The secret is a three-to-one ratio of three veggies for every piece of fruit. Kale reigns in their home. The dark leafy superfood is especially suited for smoothies, salads and sautés. They like kale’s generous helping of vitamin K for maintaining strong bones. Carr’s Crazy Sexy Kale Salad is dressed with vinai-grette that includes flax oil, which she notes is high in omega-3s to promote healthy brain function. It’s also a well-known anti-inflammatory food. “Make sure to buy cold-pressed, organic flax oil in a dark bottle and store it in the fridge,” she advises, “because light and heat may turn the oil rancid. I like Barlean’s brand, but there are many other quality flax oils available. Since it is sensitive to heat, I use it mostly in salad dressings and smoothies.” Carr maintains that, “By decreasing the amount of acidic inflammatory foods while increasing the amount of healthy and alkaline plant foods, you flood your body with vitamins, minerals, cancer-fighting phytochemicals, antioxidants and fiber.” This sup-ports the body in maintain-ing and repairing itself. She further points out, “Once your body repairs, it can renew. That’s big-healer medi-cine. You might as well get a business card that reads: self-care shaman.”

Award-winning cookbook author Judith Fertig blogs at AlfrescoFood And Lifestyle.blogspot.com.


Easy Summer Recipes “Many of my recipes have been influenced by cultural experiences, twists on favorite childhood meals or newly discovered ingredients,” says Chef Chad Sarno. “The straw-berry smoothie is among Kris Carr’s favorites. Few dishes have proved to be as timeless and widely beloved as the kale salad.”

Strawberry Fields SmoothieEnjoy the nostalgic tastiness of strawberry milk sans moo juice or powdered junk. Strawberries are phytonutrient factories, supplying the body with a bounty of anti-inflam-matory and antioxidant nutrients.

Yields 2 servings

3 cups cashew or nondairy milk of choice2 cups fresh strawberries1 Tbsp lemon zest1 small orange, peeled1 banana1½ cups loosely packed spinach

Blend all ingredients until smooth in a high-speed blender.

Crazy Sexy Kale SaladKale is the king of leafy veggies and rules this prevention-rocks salad. Serve it solo with a favorite cooked grain, or wrapped in nori or a gluten-free tortilla. Crown this kale creation by adding chopped fresh herbs or favorite diced vegetables. To be fancy, serve the salad wrapped in a cu-cumber slice.

Yields 2 to 3 servings

1 bunch kale, any variety, shredded by hand1 cup diced bell peppers, red, yellow or orange¼ cup chopped parsley1½ avocados with pit removed, chopped2 Tbsp flax oil1½ tsp lemon juiceSea salt, to tastePinch of cayenne, to taste1 cucumber

Combine all ingredients in a medium mixing bowl. Massage and mix using both hands to “wilt” the kale and cream the avocado (takes just a minute or two). Then serve. For a fun touch, cut a thin lengthwise slice of cucumber and create a circle to outline each serving of salad, stitching the ends of the cucumber slice together with a toothpick. Place the salad in the cucumber ring and then serve.

Source: Adapted from Crazy Sexy Kitchen: 150 Plant-Em-powered Recipes to Ignite a Mouthwatering Revolution, by Kris Carr with Chef Chad Sarno.

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wisewords

Carol Alt characterizes the latest stage of her 30-plus-year career as a “perfect storm of busy,”

including the launch of her latest book, Easy Sexy Raw, and her roles in Woody Allen’s film, To Rome with Love, and the HBO documentary, About Face, exploring the relationship between physical appearance and the business of beauty. For the past year, she’s been overseeing the U.S. launch of her skin care line, Raw Essentials.

How has your relationship with food changed over the years, and what role has raw food played?I grew up like other kids on Long Island. Mom cooked spaghetti and macaroni and cheese. Dad would sometimes grill a piece of meat until it

Relishing Raw FoodSupermodel Carol Alt on How Eating Raw Keeps Her Vibrant

by beth bader

phot

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was dead a second time. On week-ends, we ate pizza or Chinese takeout. I never realized broccoli was green, because overcooking turned it gray. One day, I got sent home from a job because they said I was not in “swimsuit condition.” A friend rec-ommended a physician that special-ized in raw food diets, which was the first I’d heard of it. So I tried a raw diet, cold turkey, and felt better immediately. Today I eat raw food as an anti-aging agent and natural medicine that makes me healthier; it’s also a filler that makes me less hungry. My holistic lifestyle no longer includes any over-the-coun-ter drugs. These days, my system runs effi-ciently, like an electric golf cart. When I need to go, I go. When I need to stop and sleep, I sleep. The body can work phenomenally well if we just let it.

“Raw” seems like an easy diet to prepare, but some of the methods can take time and special equipment. What’s a simple starting point?Using a blender, you can make everything from soup to dessert. Start with things like guacamole, salsa and soups. You can also use a pot and hot water (up to 115 degrees) to warm kelp noodles to add to a blended soup. You can make a mousse from raw chocolate and avocado. Also begin to think of a dehydra-tor as a crock-pot that works while you’re away. It’s a simple option once you are in the habit of using it. Of course, you’ll want to make all kinds of fresh salads.

How do you maintain your raw food plan when you are eating out or in social settings?I look for foods that I know will be raw. If I have any doubts, I ask the chef. If there’s any question, I just don’t eat it. There’s a bit of discipline in this. You have to eat on a schedule and make sure you are getting the food you need. I may lunch even if I am not hungry, especially when I know I’ll be dining out later. It’s important to make sure you are not feeling deprived and hungry; otherwise you may find yourself craving things like the bread on the table.

Do you ever miss cooked foods and sometimes indulge?My diet is 75 to 95 percent raw. When you eat raw foods, you feel so much better that you don’t want to eat anything else. My one indulgence is munching on popcorn when my favorite sports team plays.

Do you have any final advice on exploring a raw diet?Relax and have fun trying different things. If you cheat, it’s okay. If you feel deprived in any way, go eat. Above all, enjoy the adventure.

Beth Bader is the co-author of The Cleaner Plate Club and blogs at CleanerPlateClub.com.

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Wendy Win-kler consid-ers herself a

storyteller, but one taste of her herbal blends gives the impression she’s a classically trained chef, not someone who gradu-ated with a degree in Classical and Medieval History. “Growing up, my parents and grandparents did some gardening, but never anything involving herbs,” Winkler says. “When I moved away from home, I really loved exper-imenting with new foods and recipes. I can still remember, and taste, the first time I used fresh garlic and basil in a recipe.” This mother of two homeschooled children and relative newcomer to herbs is also the owner of The Brown Hare Herb Co., Ltd. Her herbal blends include Herbes de Provence, Tuscan Dipping Oil, Seasoned Salt, Italian Herb Blend, Lemon Herb Butter, Fines Herbs, Garden Herb Butter and Chive Butter. All are available exclusively at the Ohio Herb Education Center in Gahanna. To become inspired for new blends, Winkler will read a recipe and think ‘that sounds good, but I’d use…’ or think ‘what do I have, and how can I make it taste different than the last time I had it?’ She admits to having dozens of cookbooks and will mix and match techniques and flavors to develop what she likes. Winkler’s orig-inal curiosity was piqued when she and her husband traveled and spent a couple of weeks in Istanbul, Turkey. “I insisted we go to the Spice Bazaar,” she says. “I’d read about it and I had to see it. I was simply awestruck by the colors, varieties and scents.”World travel, a love for cooking, a large box of herbs and spices she re-ceived as a Christmas gift, and a move

to Gahanna, Ohio’s herb capital, gave Winkler the incentive to try using herbs more often and in everything. She joined the Gahanna Herb Soci-ety in 2010 and says that is when her ‘real arian who studies the history and implications of herbs in daily life,” Winkler says. “Sort of a specialized culinary historian, if there were such a field. I love reading the theories from Medieval herbals on how herbs could treat things, and finding mention of them in literature or in art.”It is this point of interest which sparks the storyteller in her. Through The Brown Hare Herb Company and the Ohio Herb Education Center, she enjoys sharing stories of herbs and how they relate to biblical stories and mythology, or to groups like the Silent Generation, those born during The Great Depression and who came of age during World War II. “I see the spark that goes off,” she says. “These are people who feel they may not have learned anything new in years, but when I can connect something they know to something new, they are hooked.” Winkler contributes articles on herbal lore and creates educational content on culinary topics to pres-ent as lectures and workshops. She considers it her “little sphere of influ-ence” where she can still be at home for her family and have a creative

outlet. Winkler is a frequent lecturer at the Herb Center and tries to stay up to date on herbal topics and issues as best she can. Her blend of storytell-ing, continuous learning and natural culinary instinct is an inspiration to aspiring herbalists. “Don’t be afraid to start,” she says. “It’s never too late and it couldn’t be easier. Culinary herbs are an easy gateway. Stick with the cuisines you tend to eat a lot. Italian? Try Genovese basil, oregano or marjoram. Mexican? Try peppers, cilantro or cumin. French or traditional? Try chives, parsley, tar-ragon or rosemary.”

Location: 110 Mill St., Gahanna. For more information, email [email protected]. Also visit OhioHerbCenter.org.

Fresh Herbal Vinaigrette(This recipe is simple, fast and full of flavor. It will dress up a bed of greens, and can be used as a marinade for chicken or as a sauce on grilled or baked fish. To kick it up a notch, try substituting lemon thyme for regular thyme and tarragon-infused vinegar instead of white wine vinegar.)

1 shallot, finely chopped1 T whole-grain mustard1-2 T lemon juice (to taste)1 ½ T white wine vinegar1 tsp of finely chopped thyme1 tsp of finely chopped tarragon¼ c extra-virgin olive oil½ tsp salt½ tsp pepper

Combine the shallot, mustard and herbs with the lemon juice and vinegar in a small non-reactive bowl, such as stainless steel or anodized aluminum. Briskly whisk in the olive oil to form a temporary emulsion. If time is a constraint, place all the ingredients into a glass jar with a tight lid and shake until combined. Allow the vinaigrette to rest at least an hour (to allow the flavors of the herbs to mingle), and whisk again if it begins to separate.

A Perfect Blend One Part Storyteller, One Part Herbarian

by beth mccollam


six ways to eat safeThe Latest Facts about Organics,

Pesticides, Seeds and More

by melinda hemmelgarn

Hot fun in the summertime begins with fresh, sweet and savory seasonal flavors brought to life in al fresco gatherings with family and friends. As the

popularity of farmers’ markets and home gardening surges onward, it’s time to feast on the tastiest produce, picked ripe from America’s farms and gardens for peak flavor and nutrition. Similar to raising a sun umbrella, learning where food comes from and how it’s produced provides the best protec-tion against getting burned. Here’s the latest on some of the season’s hottest food issues to help families stay safe and well nourished. Local Organic Reigns SupremeDiana Dyer, a registered dietitian and garlic farmer near Ann Arbor, Michigan, observes, “You can’t buy happi-ness, but you can buy local, and that’s kind of the same thing.” Purchasing local foods whenever possible has many merits, including shaking the farmer’s hand, asking about farming methods and developing sincere relation-ships. Buying local also supports the local economy and

contributes to food security. Yet “local” alone does not necessarily mean better. Even small farmers may use harmful pesticides or feed their livestock genetically modified or engineered (GM, GMO or GE) feed. That’s one reason why the smartest food choice is organic, with local organic being the gold standard. The U.S. Department of Agriculture (USDA) organic certification label ensures that strict national organic stan-dards—prohibiting the use of antibiotics, hormones and GM feed and ingredients—have been met. Plus, organi-cally raised livestock must have access to the outdoors and ample time on pastures, naturally resulting in milk and meat with higher levels of health-protecting omega-3 fatty acids. Still, organic naysayers abound. For example, many negative headlines were generated by a recent Stanford Uni-versity study that questioned whether or not organic foods are safer or more healthful than conventional. Few news outlets relayed the researchers’ actual conclusions—that organic foods may reduce exposure to pesticide residues and antibiotic-resistant bacteria; children on organic diets have significantly lower levels of pesticide metabolites, or breakdown products, in their urine; organic milk may con-tain significantly higher levels of omega-3 fatty acids; and organic produce contains higher levels of health-protecting antioxidants. Jim Riddle, former organic outreach coordinator at the University of Minnesota, in Lamberton, explains that or-ganic farming methods are based on building and improv-ing the soil, promoting biodiversity and protecting natural resources, regardless of the size of the farm. Healthier eco-systems, higher quality soil and clean water will produce healthier plants, which in turn support healthier animals and humans on a healthier planet.

Pesticide Problems and SolutionsChildren are most vulnerable to the effects of pesticides and other environmental toxins, due to their smaller size and rapid physical development. Last December, the Amer-ican Academy of Pediatrics issued a policy statement that asserted, “Beyond acute poisoning, the influences of low-level pesticide exposures on child health are of increas-ing concern.” The organization links pesticide exposure to higher risk for brain tumors, leukemia, attention deficit disorders, autism and reductions in IQ. Because weeds naturally develop resistance to the herbicides designed to kill them, Dow AgroSciences has genetically engineered seeds to produce crops that can withstand spraying with both the systemic herbicide glyphosate (Roundup), and 2,4-D, one of the active ingre-dients in Agent Orange, used as a defoliant in the Vietnam War. The latter is commonly applied to lawns and wheat-producing agricultural land, even though research reported in the journal Environmental Health Perspectives links exposure to 2,4-D to birth defects and increased cancer risk. Dow AgroSciences’ new GE seeds await regulatory approval. Eric Mader, program director at the Portland, Oregon-based Xerces Society for the conservation of invertebrates


and pollinator protection, warns that broad-spectrum pesticides kill beneficial insects along with those consid-ered pests. Mader recommends increasing the number of beneficial insects, which feed on pests, by planting a greater diversity of native plants on farms and in home gardens.

Demand for GMO LabelingDespite California’s narrow defeat of Proposition 37, which would have required statewide labeling of prod-ucts containing GMOs, advo-cates at the Environmental Working Group and the Just Label It campaign are push-ing the U.S. Food and Drug Administration (FDA) for nationwide GMO labeling. Responding to consumer de-mand, Whole Foods Market recently announced that it

will require GMO labeling in all of its U.S. and Canadian stores by 2018. Filmmaker Jeremy Seifert’s powerful new documentary, GMO OMG, should give the movement a major push, as well. The 2013 film explores the danger in corporate patent-ing of seeds and the unknown health and environmental risks of engineered food. Seifert says, “I have a responsibility to my children to hand on to them a world that is not poisoned irreparably.” As for the promise that GMOs are required to “feed the world,” he believes it’s a lie, noting that it’s better to “feed the world well.”

Seed Freedom and Food ChoiceRoger Doiron, founder and director of Kitchen Gardeners International, headquartered in Scarborough, Maine, cel-ebrates Food Independence Day each July Fourth. Doiron believes that growing, harvesting, cooking and preserving food is both liberating and rewarding, and patriotic. More than 25,000 individuals from 100 countries belong to his nonprofit network that focuses on re-localizing the world’s food supply. Food freedom starts with seeds. Saving and trading heirloom, non-hybrid, non-GMO seeds is becoming as easy as checking out a library book. Several libraries across the country are serving as seed banks, where patrons check out seeds, grow crops, save seeds and then donate some back to their local library. Liana Hoodes, director of the National Organic Coali-tion, in Pine Bush, New York, is a fan of her local Hudson Valley Seed Library. The library adheres to Indian Physicist Vandana Shiva’s Declaration of Seed Freedom and makes sure all seed sources are not related to, owned by or affili-ated with biotech or pharmaceutical corporations. In addi-tion to preserving heirloom and open-pollinated varieties, each seed packet is designed by a local artist.

Finicky about FishGrilled fish makes a lean, heart-healthy, low-calorie sum-mer meal. Some fish, however, may contain chemicals that pose health risks, especially for pregnant or nursing women and children. For example, according to the U.S. Environmental Protection Agency (EPA), nearly all fish and shellfish contain traces of mercury, which is toxic to a baby’s developing nervous system. Both the EPA and


local state health depart-ments post consumption advisories that recommend limiting or avoiding certain species of fish caught in specific locations. For several decades, Captain Anne Mosness, a wild salmon fisherwoman, operated commercial fish-ing boats in Washington waters and from Copper River to Bristol Bay, Alaska. She worries about the threat of pollution from industrial aquaculture, plus the effects

of genetically engineered salmon on wild fish populations, coastal economies and ecosystems. Mosness explains that AquAdvantage Salmon, a prod-uct of AquaBounty Technologies, was created “by inserting a growth hormone gene from Pacific Chinook and a promoter gene from an eel-like fish called ocean pout into Atlantic salmon.” She questions the FDA approval process and failure to address unanswered questions about the risks of introduc-ing “novel” animals into the food supply, as well as related food allergies and greater use of antibiotics in weaker fish populations. “The salmon farming industry already uses more antibiotics per weight than any other animal production,” comments Mosness. The FDA’s official public comment period on GMO salmon closed in April, but consumers can still voice con-cerns to their legislators while demanding and applauding national GMO labeling. GMO fish may be on our dinner plates by the end of the year, but with labels, consumers gain the freedom to make informed choices. Consumers can also ask retailers not to sell GMO fish. Trader Joe’s, Aldi and Whole Foods have all committed to not selling GMO seafood.

get Your non-gmos hereReading labels is always a good practice. We can also rely on trusted sources to help us sort out suspect products from the natural whole foods that we know are good for us. Here’s a short list of websites and associated apps to help make food shopping a bit easier.

n CenterForFoodSafety.org; Tinyurl.com/getCenter ForFoodSafetyapp

n Fooducate.com; Tinyurl.com/getFooducateGMOapp

n NonGMOProject.org; Tinyurl.com/getNonGMO Projectapp

n NonGMOShoppingGuide.com; Tinyurl.com/get ShopNoGMOapp

n Also take action at Buycott.com: Tinyurl.com/get BuycottGMOapp

Antibiotic ResistanceAccording to the Centers for Disease Control and Pre-vention, antibiotics are one of the greatest public health achievements of the past 100 years. However, one of the most critical public health and economic issues we currently face is the loss of these drugs’ effectiveness, due in large part to their misuse and overuse in industrial agri-culture. Dr. David Wallinga, senior advisor in science, food and health at the Institute of Agriculture and Trade Policy, says that about 80 percent of all antibiotics are given to farm animals for two reasons: to prevent illness associated with living in crowded, stressful and often unsanitary con-ditions; and to promote “feed efficiency”, or weight gain. However, bacteria naturally mutate to develop resistance to antibiotics when exposed to doses that are insufficient to kill them.


Food supply news sourcesAntibiotic ResistancenHealthy Food Action: HealthyFoodAction.org nInstitute for Agriculture and Trade Policy: iatp.org nKeep Antibiotics Working: KeepAntibioticsWorking.com nMeat Without Drugs: MeatWithoutDrugs.org nNot in My Food: Tinyurl.com/NotInMyFoodNoAntibiotics

Fish Food Safety nCenter for Food Safety: CenterForFoodSafety.org nFood and Water Watch: FoodAndWaterWatch.org nFood Sleuth Radio interview with fisherwoman, Anne Mosness: Tinyurl.com/FoodSleuthRadioAnneMosness

GMOsnGMO Food Labeling: JustLabelIt.org nGMO OMG: GMOFilm.com

Local/OrganicnEat Local: Simple Steps to Enjoy Real, Healthy and Affordable Food, by Jasia Steinmetz: TableOfTheEarth. com/eat-local-simple-steps nOrganic Farming Research Foundation: ofrf.org

PesticidesnSafe Lawns: SafeLawns.org nXerces Society: Xerces.org/mission

Seed Freedom and Food Choice nKitchen Gardeners International: kgi.org nNational Center for Home Food Preservation: nchfp.uga.edu nSeed Libraries: NewDream.org and Tinyurl.com/StartLocalSeedLibrarynSeed Matters: Tinyurl.com/SeedMattersCommunityProject

Wallinga points out that antibiotic-resistant infec-tions, such as methicillin-resistant Staphylococcus aureus (MRSA), cost our nation at least $20 billion annually and steal tens of thousands of American lives each year. Most recently, hard-to-treat urinary tract infections (UTI), were traced to antibiotic-resistant E. coli bacteria in chickens. Antibiotic-resistant bacteria exist in our environment, but are more likely to be found in conventionally, rather than organically raised meat and poultry, which by law must be raised without antibiotics. Consumers beware: the word “natural” on food labels does not provide the same protection. The good news is that according to Consumers Union research, raising meat and poultry without antibiot-ics can be accomplished at minimal cost to the consum-er—about five cents extra per pound for pork and less than a penny per pound extra for chicken.

Melinda Hemmelgarn, aka the “Food Sleuth”, is a regis-tered dietitian and award-winning writer and radio host at KOPN.org, in Columbia, MO ([email protected]). She advocates for organic farmers at Enduring-Image.blogspot.com.

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Notions of summer as endless free time—to climb trees, chase fireflies, build a fort in

the woods, maybe set up a lemonade stand—have been supplanted in many families by pricey summer camps or

healthykids

Letting Kids Just Be Kids

They Thrive on Natural, Unstructured Fun

by madeline levine

Well-meaning attempts to fill a child’s summer with enriching activities may do more harm than good. Why not let kids just be kids?

other highly structured activities. But unstructured play isn’t wasted time; it’s the work of childhood, a vehicle for developing a basic set of life skills. Research published in Early Child-hood Research & Practice shows that

children that attend play-based rather than academic preschools become better students. Child development expert David Elkind, Ph.D., author of The Power of Play, maintains, “Play is essential to positive human development.” Various types teach new concepts and con-tribute to skills, including helpful peer relations and ways to deal with stress. Self-initiated and self-directed play means the child is calling the shots and learning what comes naturally. If a child strums a guitar because he loves it, that’s play. When being instructed, the child may enjoy the experience, but it’s not the same, because the moti-vation is at least partly external. The American Academy of Pediatrics recommends that children play outside as much as possible—for at least 60 minutes a day—yet almost half of America’s youth routinely aren’t getting any time outside, according to study findings reported in the Archives of Pediatrics & Adolescent Medicine. Outdoor play helps combat childhood obesity, acquaints them with their larger environment and supports cop-ing skills. Every child is different. But as Dr. Kenneth R. Ginsburg, a profes-sor of pediatrics at The Children’s Hospital of Philadelphia and Univer-sity of Pennsylvania and a leading expert on resilience, remarks, “Every child needs free, unscheduled time to master his or her environment.” Play is valuable because it miniaturizes


Most experts agree that kids should have

more unstructured free time than

structured playtime.

~ Dr. Kenneth R. Ginsburg

the world to a manageable size and primes kids for learning. Consider the complexities involved in a game of chase. Kids develop social skills in organizing and agreeing on rules, and then participate in the physical and creative actions of the actual activity while resolving conflicts or disagreements during its course—providing a foundation for excelling in school and even the busi-ness world. Solitary play also provides prob-lem-solving practice. A young girl play-ing with her dolls may try out different ways of handling the situation if one of them “steals” a treat from the dollhouse cookie jar before tea is served. Because youth haven’t yet devel-oped a capacity for abstract thinking, they learn and discover more about themselves mainly by doing. Develop-ing small self-sufficiencies gives kids a sense of power in a world in which they are, in fact, small and powerless. This is why kids love to imagine drag-on-slaying scenarios. Taking risks and being successful in independent play can increase confidence and prepare them to resist peer pressures and stand up to bullying. Given our global challenges,

tomorrow’s adults will need the skills developed by such play—innovation, creativity, collaboration and ethical problem solving—more than any pre-ceding generation. A major IBM study of more than 1,500 CEOs from 60 countries and 33 industries in 2010 found that the single most sought-after trait in a CEO is creativity. To survive and thrive, our sense of self must be shaped internally, not externally. We need to learn and focus on what we’re good at and like to do; that’s why it’s vital to have kids try lots of different activities, rather than immersing them full-time in parental preferences and dictated experiences. Leading experts in the field agree that considerable daily, unguided time not devoted to any structured activity

facilitates their investment in the emo-tional energy required to develop their own identities. It is this sense of self that provides a home base—a place to retreat, throughout life. Ultimately, everyone must rely on their own resources and sense of self or they’ll always be looking for exter-nal direction and validation. Mental health workers say that produces kids that take unnecessary risks, have poor coping skills and are vulnerable to substance abuse. Business leaders say such a tendency produces workers that need too much time, resources and direction to be really valuable. In the end, learning who we are primarily takes place not in the act of doing, but in the quiet spaces between things, when we can reflect upon what we have done and who we are. The more of these quiet spaces families provide for kids, the better.

Madeline Levine, Ph.D., a clini-cal psychologist and educator in San Francisco, CA, is the author of New York Times bestsellers, Teach Your Children Well and The Price of Privilege. See MadelineLevine.com/category/blogs.


naturalpet

We are what we eat and so are our pets. In Tra-

ditional Chinese Medicine (TCM), food is viewed as “medicine” and is used to nourish and harmonize the body, mind and spirit. All foods have distinct en-ergetic and characteristic properties that either help balance the body and make us healthier, or create imbalances that can lead to illness. In Western culture, the emphasis is placed on the composition of food (protein, fat, calories, vitamins, miner-als, etc.) to determine whether it is nutritious and therefore, beneficial. The TCM approach is much different, de-termining whether a food is beneficial by the effect it has on the body. Foods are described by qualities such as

ness, add moisture, tonify the blood and life-force (Qi), resolve stagnation, transform energy blockages, or provide other healthy effects on the body. Providing a dog or cat foods with the appropriate characteristics helps to create a balanced, healthy individual. For example, a dog with hot spots that seep moisture indicates the dog has too much heat and dampness. Feed-ing him foods with cooling properties (such as salmon or duck) and drying characteristics (such as alfalfa, barley and celery) can help balance these conditions and lessen, or even elimi-nate, the issue over time.

Getting StartedTCM food energetics can get very spe-cific and confusing. Consulting with a holistic veterinarian, who is certified in food therapy, is the ideal scenario

Food Energetics for PetsFeeding Dogs and Cats for Optimum Health

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temperature, flavor and action. TCM determines the unique energy and characteristic properties of each food, such as hot/cold, sweet/bitter/salty, and how the food acts in the body. Just like humans, dogs and cats are

unique individuals and there is no “one-size-fits-all” solution for nutri-tion. Feeding our four-legged family members foods their bodies crave can lead to healing, improved health, and longer lives.

What Does It All Mean?In TCM, foods are normally catego-rized as having warming, cooling or neutral properties. Within these catego-ries, there are foods that drain damp-


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to determine the best recipes for a pet. However, there are some very basic guidelines to follow that help deter-mine which foods pets need the most. If a pet is heat-seeking - always lays in the sun (indoors or outdoors), has arthritis made better by heat, has coldness to ears, nose and back, or poor appetite, that pet may benefit from “warming” foods like chicken, lamb and venison. If a pet seeks cool places (like laying on tile floors), pants a lot, is extremely high-energy, hyperactive or restless, or has allergies that give off heat (including hot spots), that pet may benefit from “cooling” foods like duck, many types of fish, and turkey. Neutral foods such as beef, bison and pork, are beneficial to most pets, especially those with dry, flaky coats or cracked paw pads. Food therapies are most com-monly applied to skin problems, digestive problems, and respiratory problems. In severe, long standing problems, a home-prepared diet is used to better control the type and quality of the ingredients.

Not Just ProteinWhile high-quality proteins play a crucial role in the health of a dog or cat, fruits and vegetables, healthy grains, dairy, and herbs/spices also have specific effects on balancing the body. Not only is the quality of the meals important, but attention should also be paid to treats and supplements - basically anything that goes into the body, because everything has an effect. One of my own family members is an 8-year-old Shepherd/Terrier mix who has always suffered from season-al allergies. After taking a good look at his symptoms and behavior (warm, inflamed ears, hot spots, always lying on the tile in the bathroom, easily overheated), we switched his diet to all “cooling” foods (turkey, fish, duck, broccoli, honey, flax seed oil, kelp, blueberries and apples). His allergies have been minimal the last four years, and he has not had a single hot spot.

Weighing the OptionsCooking for a pet can seem like a daunting task, but there are compa-nies that already offer this service.

Check out fresh, locally prepared meal formulas, some of which are sold at local farmers’ markets or by home delivery throughout areas of Central Ohio. There are also books that discuss TCM Food Therapy in depth, and list the energetic properties of many whole foods. Helpful references such as Energetics of Food, by Stephen Gagne, and Helping Ourselves, A Guide to Traditional Chinese Food En-ergetics, by Daverick Leggett, provide insight to this approach. Taking into consideration the ef-fects of the food our pets consume is an easy way to help our four-legged fam-ily members eat their way to a better-balanced body, mind and spirit, and provide them a longer, healthier life!

Kelly Cady-Sowers is the owner of Duke’s Natural Products for Pets, Ltd., and is the nutritional advisor for Gold-enLife Dog Food, LLC. GoldenLife Dog Food offers handcrafted, fresh meals that are developed according to the principles of a home-cooked diet. See ad, page 22.


recycling by repurposing old wooden materials into new uses. For instance, a worn-out wooden ladder was painted bright pink and is now used to grow climbing vegetables. An old wooden headboard and footboard, painted bright yellow, coupled with old pallets filled with dirt to become a “mattress,” combine to become a literal flower bed, in which brightly colored zinnias will be planted. The Delaware Community Gar-den is in its second year and growing quickly. Their original plot of raised beds is occupied by the Kid’s Club, a few local civic organizations and the Delaware Master Gardeners’ demo plots, who donate their yields to local food banks. Through financial contri-butions raised by the Master Garden-ers, the Community Garden was able to add 41 new raised beds this year. These sold out quickly, adding 17 new families to the gardening commu-nity. The plan is to expand with more raised beds as they become available. The Community Garden is also the backdrop to the new Eastside Farmers’ Market, which features local growers and bakers on Sundays from noon to 3 p.m. through October. The Delaware Community Garden and the Eastside Farmers’ Market are both hosted by The Dela-ware County Community Market, a new concept nonprofit organization founded by local businessman Rick Dinovo. The market opened in April 2010, operates its own deli and car-ries conventional produce when local produce is not available. The rest of the grocery, baked items, produce and hand-crafted gift items are made lo-cally and put on consignment by local vendors, who receive seventy-five per-cent of the selling price. Five percent stays at the market and twenty percent of every purchase made goes to the customer’s choice of participating lo-cal nonprofit agencies. The market has partnered with nearly one hundred local nonprofit groups and has raised more than $100,000 to date for these partners.

Location: 222 E. William St., Dela-ware. Learn more by visiting dccmc.com, facebook.com/DelawareCommu-nityGarden, or calling 740-610-0091.

have a big pizza party featuring home-made pizzas made from the produce the children grew themselves. The Kid’s Club meets every sec-ond Monday at 6 p.m. by the garden, and is led by garden volunteers Bob Sullivan-Neer and Master Gardeners Regina Grywalski and Diane Gelinas. During each session these volunteers spend time teaching the kids about growing and performing garden chores. During the rest of the time, the group makes different garden-related crafts that are used to decorate the Community Garden, or are given to the children to take home for use in their own gardens. There are several other raised bed planters onsite, boasting an array of vegetables such as radishes, snap peas and arugula. The kids learn about

This summer, at the Delaware Com-munity Garden, the Kid’s Club is tending to a garden. But this isn’t

your standard, garden-variety plot of land. Instead of a rectangle with rows, this 12-foot diameter circular garden has “slices.” In each wedge shape, kids grow different herbs and vegetables commonly found as pizza ingredients and toppings, including items such as basil, parsley, tomatoes, peppers and onions. At harvest time, the club will

GRowinG PizzA in DelAwARe Teaching Kids Gardening

Using a Favorite Foodby deena kloss


inspiration

Savor SummerRevel in Blissful Indulgences

by april thompson

From freshly picked cherries to moonlit hikes, summer offers end-less free gifts. Its lingering daylight

reminds us to step outside, take a deep breath and savor life’s simple joys. “Summer is a time to enjoy the small things in life, which are often the sweetest,” counsels Janet Luhrs, author of The Simple Living Guide and founder of the online Simplicity School (SimplicityJourney.com). “Kids do this instinctively, like seeing who can throw a rock furtherest into the water. I’m happy just having a simple backyard dinner with friends, reading a book in a city park or paddling a canoe.” Here are some summer classics to expand our own “to savor” list. Feast on Earth’s bounty. Make the most of summer’s cornucopia of candy-sweet berries, rainbow-colored heir-loom tomatoes and other natural treats abounding at local farmers’ markets. Get wet. Go skinny-dipping in a hidden creek, run through sprinklers in shorts or swimsuit or round up the neighborhood kids for a trip to a local water park, lake or public pool. Water

games like Marco Polo and underwa-ter tea parties never grow old, even for grown-ups. Commune with creatures. Who can resist the winking lightning bugs, flickering dragonflies and songs of an evening insect chorus? Summer immers-es us in nature. See how many animals that eagle-eyed friends and family mem-bers can spot during visits to area parks and preserves. Read by sunlight. The pleasure of reading heightens with natural light and fresh air. Pick an easy read to take to the beach or a hammock with sunglasses and a glass of herbal sun tea. Celebrate community. ‘Tis the season for free local festivals, picnic concerts, open-air movies and state fairs. Invite a friend or make a Dutch treat of it, even organize an informal potlatch block party. Take a day trip. Consider the healthy dose of activities that exist close to home. Delightful discoveries await the curious when traveling by local waterway, walking trail or bicycle

path. Map a flexible route, allowing ample time for unexpected stops. Try something new. Summer is a chance to be adventurous. Step into a bright, pastel shirt or tropical sundress, and then revel in the compliments. Move from an indoor exercise routine to a free yoga class in a shady park and test ride a standup paddleboard. Look up. Summer skies offer more drama than daytime TV. Perch on the porch at sunrise, sunset or before a thunderstorm rolls in. On a clear calm night, lie back on a blanket and trace constellations while watch-ing for shooting stars and meteor showers. Capture memories. Gather a pocketful of seashells, press wildflow-ers from special spots, make bread-and-butter pickles from the garden and print favorite snapshots to spark happy summer memories any time of the year. Do nothing. In the midst of so many marvelous options, we can also give ourselves permission to cancel our own plans on a whim and just do nothing. Simple daydreaming can lead to good ideas and inner rhapsodies. Summer is the best time to just be. “Try to not to plan more than one thing in a day this summer,” advises Luhrs. “Otherwise, you’ll end up cut-ting short activities to rush off to the next thing instead of enjoying what’s already in front of you.”

Connect with freelance writer April Thompson at AprilWrites.com.


calendarofevents

TUeSDAY, JUlY 9Shop With The Docs – 6pm. Learn how to weed through the grocery market propaganda to find the foods that are healthy. Active Edge Chiropractic, 1156 Dublin Rd, Ste 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.

THURSDAY, JUlY 11Preserving Basics – 6:30-8pm. With Rachel Tayse Baillieul of Harmonious Homestead. While gardening and CSA produce is in abundance, it’s time to think about saving produce for the winter. Explore ways to dry, can, ferment and freeze summer favorites without special equipment. $20/pp or $35 for two. City Folk’s Farm Shop, 4760 N High St, Columbus. Registration suggested: 614-946-5553. [email protected] Teacher Training Information Session – 7:30-8:30pm. Follow a passion and attend an information session to learn the details of the Yoga Teacher Training program. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.

FRiDAY, JUlY 12Mayor’s Twilight Ride – 6:30pm. Routes of 10 and 25 miles Downtown and highlighting urban neighborhoods. Cyclists return to great entertain-ment and proceeds go toward more bikes for kids and bike safety initiatives. Rides start and end at COSI, 333 W Broad St, Columbus. 614-645-4798.BikeColumbusFestival.com.

SATURDAY, JUlY 13Restorative Workshop Restorative – 2-5pm. With Reiki master Gail Sky. Yoga postures melt away physical and mental tension, relaxes the mind and body, assists the body’s ability to heal injuries and recover from illness by releasing ten-sion that could impede recovery. Experience this easy method of self-care and discover ways to use props to do restoratives at home. Each workshop has a different theme providing opportunities to learn new tips and techniques. Receive some Reiki, if desired. Bring an eye pillow if possible. No yoga experience necessary. $40. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.

SUnDAY, JUlY 14Forest & the Evergreens – 12:30-2pm. Live art, vendors, food carts and kids’ activities. Free. Pre-sented by Goodale Park Music Series at Goodale Park’s Gazebo, Columbus. Twitter@GPMusic-Series. Facebook.com/GoodaleParkMusicSeries. GoodaleParkMusicSeries.com.Girls’ Day Out – 1-4:30pm. Get together with girlfriends for a day of natural beauty at the farm. Spend a beautiful afternoon doing herbal hand and foot soaks, herbal facials, yoga and learn to use henna for hair and body decoration. $28. Mock-

ingbird Meadows, 16671 Burns Rd, Marysville 43040. 614-354-5162. MockingbirdMeadows.com.

TUeSDAY, JUlY 16Basic Soap Making – 6:30-8pm. With veteran soap maker Paul Sandstorm of Ohio Lather Soap-Works. Learn how to make natural soaps. Discover the process of making soap in this hands-on class. Learn the chemistry of soap, ingredients, safety, equipment basics, calculations and benefits of homemade soap. Bring a half-gallon milk or juice container to make and take. $20pp or $35 for two. City Folk’s Farm Shop, 4760 N High St, Columbus. Registration suggested: 614-946-5553. [email protected].

FRiDAY, JUlY 19Bhakti Yoga: The Power of Love for Healing and Spiritual Growth – July 19-21. With Swami Ramananda. The movement of love through the heart is a powerful element of human life and an important part of the spiritual path. Learn how the practice of Bhakti Yoga can assist in rising above challenges, transcending the intellect and accessing a wellspring of inner strength. Explore the yogic approach to concepts like faith, surrender and devotion and the potent nature of commitment. Chant mantras, use guided reflection and discuss and perform a puja or spiritual ritual to experience the release of opening the heart. Learn to tap into this aspect of oneself to find meaning, inspiration and profound peace. $265. The Yoga on High Teacher Training Institute, 1020 Dennison Ave, Ste 201, Columbus.614-291-4444. YogaOnHigh.com.When the Going Gets Tough: Yoga for Difficult Times – 6:30-8:30pm. With Swami Ramananda. While living in an age characterized by an increas-ing sense of insecurity and as the specter of a fragile economy looms overhead this workaholic culture is rampant with greed, deception and “im-age is everything” messages. Learn the distilled wisdom of all the Yoga teachings as practical principles that guide participants toward greater awareness and skillful action. Discover how to integrate these teachings into one’s personal life recognizing how difficult situations can be an opportunity to awaken and deepen the connection to the unchanging source of life within. $35. The Yoga on High Teacher Training Institute, 1020 Dennison Ave, Ste 201, Columbus. 614-291-4444. YogaOnHigh.com.

SATURDAY, JUlY 207th Annual Gardening and Arts Festival – 9am-6pm. Scioto Gardens Nursery and Gallery3351 State Route 37 W, Delaware. SciotoGardens.Org.A Simple Guide to Herb Safety – 1-2pm. With Brooke Sackenheim. Many questions can arise while staring at rows of bottles and boxes in supplement aisle. The first being, how to choose? Learn about the types of herbal supplements available, discuss the safe use of herbs, dissect the anatomy of supplements label and teach the necessary tools to evaluate a company’s product. $15/RDR, $20/SR. Ohio Herb Center, 110 Mill St, Gahanna. 614-342-4380. OhioHerbCenter.org.

SUnDAY, JUlY 21School of Cooking Class: From the Herb Gar-den – 1-3pm. With Sheri Lisak. Menu: Lemon thyme chicken breasts, ripe tomato and red pep-per salad with basil-mint dressing, peach pie and

weDneSDAY, JUlY 3Red, White & Boom! – 10-Midnight. Down-town. RedWhiteBoom.Org.

THURSDAY, JUlY 4Blast at Beulah – 6-10pm. Grove City’s In-dependence Day Celebration GroveCityOhio.Gov/Blast.Central Ohio Symphony: 4th of July Con-cert – 7:30-9:30pm. Phillips Glen, Ohio Wes-leyan Campus.CentralOhioSymphony.Org.Coshocton July 4th Celebration – 3-10pm. Coshocton County Fairgrounds.VisitCoshocton.Com.Doo-Dah Parade – 10-7pm. Along High Street in the Short North Arts District. Doo-DahParade.com.Glorious Fourth In Ohio Village – 12-5pm. Ohio History Center/Ohio Village. OhioHis-tory.Org.Hilliard 4th of July Celebration – 10am-11pm. Roger Reynolds Municipal Park. DestinationHilliard.Org.Independence Day Celebration – 10am-10pm. Dublin Coffman High School Dubliln.Oh.Us.Big Walnut Independence Day Celebra-tion – 7am-11pm. On The Square in Sunbury. Business.SunburyBigWalnutChamber.Com/events/calendar/.

NOTE: All calendar events must be received via email by the 10th of the month and adhere to our guidelines. Email [email protected] for guidelines and to submit entries. No phone calls or faxes, please. Or visit NACentralOhio.com to submit online.

4thofJulycelebrations

of central ohio


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minted lemonade. Demonstration class $35/pp. The Dispatch Kitchen, North Market, 59 Spruce St, Columbus. 614-463-9664. NorthMarket.com.

MonDAY, JUlY 22Weight Loss Workshop – 7:30-8:30pm. Tried fad diets, maybe even diet pills and nothing seems to work? Learn why calorie counting doesn’t lead to permanent weight loss. How eating healthier and not dieting, can lead to more energy and bal-anced hormones. Free. Space limited. Offered by Integra Acupuncture & Wellness Associates, 1110 Beecher Crossing N, Ste B, Gahanna. To register and class locations: 614-855-8828. IntegraAcu puncture.com/#!workshopsclasses/clku8.

TUeSDAY, JUlY 23Doc Talks – 12pm. The source and solutions for headaches. The Pilates Studio of Bexley, 228 E Main St, Bexley. 614-239-1665. ActiveEdgeChi-ropractic.com.

THURSDAY, JUlY 25Shop With The Docs – 6pm. Learn how to weed through the grocery market propaganda to find the foods that are healthy. Active Edge Chiropractic, 1156 Dublin Rd, Ste 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.

FRiDAY, JUlY 26Komyo Reiki Kai Introduction – 7-9pm. With Hyakuten Inamoto, founder Komyo Reiki Kai Hyakuten Inamoto. Everyone welcome. There are no prerequisites this evening. $35 preregistration. $40 at the door. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.

SATURDAY, JUlY 27Herbal Vinegars and Salad Dressings – 1-2pm. Herbal infused vinegars are a great way to preserve the fresh taste of summer herbs. Besides flavor; there is also the added benefit of the vitamins and minerals extracted from herbs. Perfect for salad dressings. Learn about the basics of vinaigrettes and creamy dressings and explore other tasty additions. Make and take a personalized bottle. $15/RDR, $20/SR. Ohio Herb Center, 110 Mill St, Gahanna. 614-342-4380. OhioHerbCenter.org.

SUnDAY, JUlY 28Angela Perley & the Howlin’ Moons – 12:30-2pm. Live art, vendors, food carts and kids’ activi-ties. Free. Presented by Goodale Park Music Series at Goodale Park’s Gazebo, Columbus. Twitter@GPMusicSeries. Facebook.com/GoodaleParkMu-sicSeries. GoodaleParkMusicSeries.com.Bridging the Second Series – 1:30-3:30pm. With Tom Griffith. The Second Series of the Ashtanga system called Nadi Shodona explores a rich col-lection of backbends designed to open the front of the body and lighten the heart. Although these poses are considered more challenging and require more strength, endurance and suppleness than those in the Primary Series, they also complement that practice. This level 2/3 class is appropriate for those Ashtanga students comfortable with Primary Series. A great preparation the quarterly Second Series class. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.Yoga Teacher Training Information Session – 7:30-8:30pm. Follow one’s personal passion and attend an information session to learn the details of the Yoga Teacher Training program. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.

TUeSDAY, JUlY 3030 Day Challenge Kick Off – 6pm. Want to have more energy, sleep better, lose weight and feel younger? Learn how to kick-start health with the Active Edge 30 day challenge. Active Edge Chiropractic, 1156 Dublin Rd, Ste 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.Book Signing by Dr. Pam Popper: Food Over Medicine – 7 pm. Wellness Forum, 510 E Wilson Bridge Rd, Ste G, Worthington. 614-841-7700. WellnessForum.com.

August 4Sustainable Beekeeping

Workshop 1 : 3 0 - 6 : 3 0 p m . Come learn how we are successful-ly raising healthy b e e s w i t h o u r own sustainable methods. This workshop will include both philosophy and hands-on application for the beekeeper with at least a year experience or comparable classroom education. $70. Reg-ister online. Mockingbird Meadows, 16671 Burns Rd, Marysville 43040. 614-354-5162. MockingbirdMeadows.com/shop/getting-started-with-sustainable-beekeeping/

savethedate


ongoingevents

sundayiRest Yoga Nidra – 3-4:15pm. An evidence-based, ancient transformative practice of deep relaxation and meditative inquiry that releases negative emotions and thought patterns calms the nervous system and develops an inner sanctuary of well-being and equanimity. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.

mondayFree Yoga – 9-10am. Free community yoga classes are available every Monday morning in the Salud. Whole Foods, 1555 W Lane Ave, Upper Arlington. 614-481-3400.

Beginner’s Series – 12-12:45pm. Foundations of yoga. No yoga experience necessary. On The Square Yoga, 65 E State St, Ste R103, Columbus. 614-374-9369. OnTheSquareYoga.com.Free Class: Instructed by Teachers in Training – 4-5pm. Include stretching, breath awareness, yoga postures and relaxation. No previous yoga experience required. Classes taught by students in this 200 hour Teacher Training program. Do-nations in any amount are appreciated. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.Bootcamp – 5:30-6:30pm. With Mitch Potterf. Varying mix of functional movements using body weight and other equipment. Begin with a group warm-up, followed by a fast-paced workout, and

concludes with a cool-down. Work hard, have fun and get results. Columbus Commons, 160 S High St, Columbus. Registration required: ColumbusCommons.org.Xtend Barre – 5:45-6:45pm. A premier ballet barre workout. Pilates and dance amplified. This total-body workout serves to strengthen, lengthen and stretch the body from top to bottom and from inside out. Turning Point Fitness, 5890/5894 Chandler Crt, Westerville. 614-895-1433. TurningPointFit.com.Pilates Mat Class – 6:45-7:30pm. Featuring 40 various exercises created by Joseph Pilates that are performed lying on back, side or stomach. Exer-cises target abdominal and back muscles focusing on increasing core musculature and flexibility. Turning Point Fitness, 5890/5894 Chandler Crt, Westerville. 614-895-1433. TurningPointFit.com.Energize Yoga – 7-8pm. Begin or grow stress relieving, energizing practice. All levels welcome. $8 registration. Active Edge Chiropractic, 1156 Dublin Rd, Ste 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.

tuesdayCrossfit – 6:30-7:30am. With Mitch Potterf. Beginner-advanced. A mix of constantly varied functional movements. Highly trained coaches will direct participants through a full-body work-out consisting of running, jumping, calisthenics and other activities designed to test and develop every aspect of fitness. Columbus Commons, 160 S High St, Columbus. Registration required: ColumbusCommons.org.Bootcamp – 8:30am. Start the day with a dynamic warm up then combine cardio and strength train-ing. All fitness levels welcome. $10. Barrington Elementary School, 1780 Barrington Rd, Upper Arlington. 614-886-5673. NoExcusesUA.com.Gentle/Level I Yoga – 11-11:45am. On The Square Yoga, 65 E State St, Ste R103, Columbus. 614-374-9369. OnTheSquareYoga.com.Lunchtime Flex and Stretch – 12-12:45pm. Strength and flexibility that fit into one’s lunch break. Boost energy and fitness without needing a shower. All levels welcome. $8 registration. Active Edge Chiropractic, 1156 Dublin Rd, Ste 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.Non-Scary Gentle Yoga – 4-5:30pm. Yoga de-mands nothing more than a willingness to move, breathe and be comfortable in one’s own body. Ever considered yoga but doubted being flexible enough to perform the various poses? Then attend this class. Yoga on High, 1081 N High St, Colum-bus. 614-291-4444. YogaOnHigh.com.Energy Exercises, Meditation and Positive In-tentions Class – 6-7pm. By the use of movement, breath, sound and meditation work to achieve a sense of well-being of mind, body and spirit. En-ergy exercises works with the five basic elements of life: Ether, Air, Fire, Water and Earth. Benefits of energy exercises include: spinal flexibility, joint balance, muscle strength, release stress and tension and balance the chakras. BYO yoga mat or sheet for floor postures. $10. 1301 Olentangy River Rd, Ste 200, Columbus. Registration required: 614-657-0316. [email protected] Yoga – 6:15-7pm. Gentle, level I yoga class. On The Square Yoga, 65 E State St, Ste R103,


classifieds

Fee for classifieds is $1 per word per month. To place listing, email content to [email protected]. Deadline is the 10th of the month.

FoR SAle

7895 M V HIGH ROAD, PLAIN CITY, 43064 – Organic mini-farm, charming farmhouse on 3.9 acres. 2-car garage. Many updates, including: kitch-en and baths, first floor laundry, newer windows and HVAC. Two barns have newer metal roofs, two wells have newer pumps. $329,000. Contact Jennifer at 614-306-1481 or JenniferBrabb.com.

HelP wAnTeD

CLEANING CREWS NEEDED – EcoMaids is always looking for dependable, energetic people who have a passion for cleaning! 614-429-6330. Apply online at Columbus.Ecomaids.com. LICENSED MANICURIST AND ESTHETI-CIAN – Looking for a clean and inviting atmo-sphere to work in? Beautiful new spa in the Polaris area. Experience preferred. Excellent customer ser-vice, communication skills, positive attitude, good time management/flexibility, clean professional attire and hygiene required. Apply today. Send resume/contact to [email protected].

SEEKING LICENSED ACUPUNCTURIST – Great opportunity for motivated individual to build a practice in a growing facility. Pay is 100% com-mission, with a 50/50 split. We supply treatment table, sheets, on-site laundry service. For more info, call Dr. Jasmine Craner or Dr. Erik Hensel at Active Edge Chiropractic: 614-407-5335.

SeRvice oFFeReD

WE PROVIDE COLLECTION CONTAINER and haul away food scrap waste weekly, for recy-cling into compost that is supplied to local farmers. 614-441-3199 or CompostColumbus.com.

Columbus. 614-374-9369. OnTheSquareYoga.com.Refresh Yoga – 6:30-7:30pm. Open to all levels. A slow-flow Vinyasa class focusing on strength, tone, endurance. L-Yoga Flow, 927 E Johnstown Rd, Gahanna. 614- 915-7684. LYogaFlow.com.Beginners Meditation Class – 7:15-8:30pm. All beliefs and levels of practice welcome. No experience necessary. Learn about different types of mindfulness and benefits of regular practice. $5 suggested donation. Mind, Body, Spirit Academy, 885 High St, Ste 106 Worthington. 614-547-2187. MindBodySpiritAcademy.org.

wednesdayFree Morning Meditation – 8:15-9:15am. Medi-tation practices provide pathways to go beyond the typical thinking mind to deeper states of relaxation, healing, compassion and awareness. Explore various practices giving each participant the opportunity to find a style of meditation that best meets each individual’s needs. Donations to benefit the Yoga on High Foundation. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.Lunchtime Pilates – 12-12:45pm. Core work to help beat the afternoon slump. All levels welcome. $8 registration. Active Edge Chiropractic, 1156 Dublin Rd, Ste 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.Beginner’s Series – 5:15-6pm. Foundations of yoga. No yoga experience necessary. On The Square Yoga, 65 E State St, Ste R103, Columbus. 614-374-9369. OnTheSquareYoga.com.Kickboxing – 5:30-6:30pm. With Alexander Chang. A constantly varied mix of martial arts skills and functional movements using one’s body weight. Begin with a group warm-up, followed by a fast-paced workout and concludes with a cool-down. Work hard, learn usable skills, have fun and get results. Columbus Commons, 160 S High St, Columbus. Registration required: ColumbusCommons.org.Hip Hop – 6:30-7:30pm. With Alexander Chang. Introductory-level class providing a structured method of learning various Hip Hop dance movements. Learn a new set of combinations and routines. Columbus Commons, 160 S High St, Columbus. Registration required: ColumbusCommons.org.Xtend Barre – 6:30-7:30pm. The workout is the premier ballet barre workout. Pilates and dance amplified. This total body workout serves to strengthen, lengthen and stretch the body from top to bottom, from inside out. Turning Point Fitness, 5890/5894 Chandler Crt, Westerville. 614-895-1433. TurningPointFit.com.

thursdayBootcamp – 8:30am. Start the day with a dy-namic warm up then combine cardio and strength training. All fitness levels welcome. $10. Barrington Elementary School, 1780 Barrington Rd, Upper Arlington. 614-886-5673. NoExcusesUA.com.Lunchtime Flex and Stretch – 12-12:45pm. Strength and flexibility that fits into one’s lunch break. Boost energy and fitness without needing a shower. All levels welcome. $8 registration.

Active Edge Chiropractic, 1156 Dublin Rd Suite 102 Columbus. 614-407-5335. ActiveEdgeChiropractic.com.Beginner Drop-in Vinyasa – 4-5pm. Perfect class for anyone interested in yoga. No prior yoga experience necessary. Learn basic breath work, yoga postures and sequencing. The pace is set to allow attention to proper alignment and positioning in common Vinyasa poses. Teachers demonstrate smart modifications for challeng-ing poses allowing one to safely find a personal practice. This level is appropriate for those new to yoga and to experienced practitioners who are new to the Vinyasa style. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.Mixed Levels Yoga – 5:15-6pm. Levels II/III. On The Square Yoga, 65 E State St, Ste R103, Co-lumbus. 614-374-9369. OnTheSquareYoga.com.The Art of Breathing and Meditation – 7-8:30pm. Healthy body, peaceful mind, joyful spirit. Yoga on Broadway, 134 1/2 Broadway, Granville. Info, Mary Kohut: 740-928-7077.Columbus Threshold Choir Practice – 7-8:30pm. Able to carry a tune? Convey kindness through singing. Join this women’s choir dedicated to singing at bedsides of those struggling with liv-ing and dying. 35 Oakland Park Ave, Columbus. 614-600-2460. ThresholdChoir.Org/Columbus.

fridayFree Yoga – 9:30-10:30am. Free community yoga classes are available every Friday morning in the Salud. Whole Foods, 3670 W Dublin-Granville Rd, Columbus. 614-760-5556.Slow Burn Yoga – 9:30-10:45am. Recharge, restore and reconnect the body, mind and soul. Class combines the elements of slow flow Vin-yasa, restorative yoga, pranayama and guided meditation in a warm room set to music. Yoga on High, 1081 N High St, Columbus. 614-291-4444. YogaOnHigh.com.Commons for Kids – 10am-1pm. Kicks off with Columbus Metropolitan Library story time at 10:30am, followed by fun and interactive chil-dren’s activities. Kids can enjoy the reading room, sponsored by Highlights for Children, using cre-ativity to build an imagination playground, bounce on inflatables and take a free spin on the carousel. The Columbus Metropolitan Library book mobile will also be present. Columbus Commons, 160 S High St, Columbus. ColumbusCommons.org.

saturdayBootcamp – 7:30am. Turning Point Fitness, 5890/5894 Chandler Crt, Westerville. Reserve spot: 614-895-1433. TurningPointFit.com.Yoga – 9-10am. With Kandi Shamblin and local yoga all-stars. Vinyasa Flow Yoga series with a mix of movement and breathing. Basic yoga poses and breathing techniques are blended together to create an invigorating workout feeling balanced and ready for a busy weekend. BYO mat or en-joy the feel of the grass beneath feet. Columbus Commons, 160 S High St, Columbus. Registration required: ColumbusCommons.org.

Strengthen Yoga – 9:15-10:15am. Level II class. Poses are held longer and repeated to build strength and endurance. Yoga experience is a must. L-Yoga Flow, 927 E Johnstown Rd, Gahanna. 614-915-7684. LYogaFlow.com.Zumba – 10-11am. With Christine Pinkerton. Zumba fuses hypnotic Latin rhythms and easy-to-follow moves to create a one-of-a-kind fitness program. The routines feature interval training sessions where fast and slow rhythms and resis-tance training are combined to tone and sculpt body while burning fat. Dance into fitness every Saturday morning. Columbus Commons, 160 S High St, Columbus. Registration required: Co-lumbusCommons.org.Teen Mat Pilates – 11am. Turning Point Fitness, 5890/5894 Chandler Crt, Westerville. To reserve spot: 614-895-1433. TurningPointFit.com.


AcUPUncTURe

integra acuPuncture & wellness associatesMelissa N. Yang, LAc (MD China)1110 Beecher Crossing N Rd, Ste B, Gahanna614-855-8828IntegraAcupuncture@gmail.comIntegra-Acupuncture.com

To best serve you, Integra Acupuncture & Wellness A s s o c i a t e s o f f e r s : acupuncture, massage and Health Coaching. All of the practitioners work together

and with you to develop a treatment plan that is unique to you and carefully crafted with your healthcare goals in mind. See ad, page 20.

BeAUTY PRoDUcTS/SeRviceS

the natural nail sPaKahla Bernacchi 8487 Sancus Blvd, Columbus 614-985-3205 [email protected] TheNaturalNailSpa.com

Incorporating the most n a t u r a l p r o d u c t s a n d processes for manicure, pedicure and waxing, while maintaining the highest

level of cleanliness and sterilization available. See ad, page 5.

cHiRoPRAcTic

active edge chiroPracticDr. Jasmine Craner, DC, CSCS & Dr. Erik Hensel, DC1156 Dublin Rd, Ste 102, Columbus614-407-5335Jasmine@ActiveEdgeChiropractic.comActiveEdgeChiropractic.com

Active Edge takes a c o m p r e h e n s i v e approach to health care combining chiropractic, massage , phys ica l

therapy and nutritional counseling as needed to help you achieve and maintain optimal health through optimal function. We offer weekly educational Doc Talks, elective wellness programs, fitness classes and personal training services that empower you to get your edge on a healthy, active and vibrant life. See ad, page 10.

cleAninG SeRviceS

ecomaidsTom & Amy Keating 305 E 5th Ave, Columbus 614-429-6330 EcoMaids.com

Ohio’s premier green cleaning company, providing eco-friendly cleaning services to homes and businesses

throughout the Greater Columbus area. We use Green Seal-certified cleaning solutions, and methods, multi-level HEPA-filtered vacuums, and microfiber tools and cloths. Our employees are screened, bonded and insured, and trained in the most progressive green cleaning techniques. See ad, page 6.

coRPoRATe wellneSS & TRAininG

wellness collectiveKaty Henn, Owner PO Box 3056, Westerville 614-523-3213 [email protected] Wellness-Collective.com

Specializes in creating a n d d e l i v e r i n g customized corporate fitness and wellness

solutions. These programs result in creating a healthy, happy and physically active workplace where employees feel appreciated and perform at their personal best. See ad, page 21.

FloRiST

ecoFloraEva Provenzale 3030 N High St, Columbus 614-266-1618 [email protected] EcoFloraDesign.com

EcoFlora is a flower shop that offers an Earth-friendly alternative to the traditional florist. We create unique bouquets using organic and sustainably grown flowers.

naturaldirectoryConnecting you to the leaders in natural healthcare and green living in our community. To find out how you can be included in the Natural Directory email [email protected] to request our media kit.

THinK BeFoRe YoU BUY:

make thegreen choice.

For more information about advertising and how

you can participate, call

000-000-0000

For more information about advertising and how you can participate, call

614-374-6018

coMinG in AUGUST

You care about Your

Family’s healthWe do too.

Our natural health experts share helpful information, insights and tips you’ll like.


HeAlinG ToUcH

alPha healing arts, llcJill ZimmermanCentral [email protected]

Jill is a Healing Touch for Animals® Certified Practitioner and a Healing Touch Certified Practitioner. Her private practice provides energy therapy services to assist animals and their humans with their healing process. A variety of techniques are

used for clients to receive treatments that meet their individual needs. Jill works with animals of any species and humans of any age who are facing physical, mental, emotional or spiritual concerns. She has a strong interest in energetically supporting animals and humans to overcome the effects of fear, anxiety, depression and trauma. Treatments for humans are provided in your home, in hospitals, nursing homes, hospice facilities. Animal treatments are offered in home or barn, vet’s office. See ad, page 23.

inTeGRATive MeDicine

PreFerred center For integrative medicineSophia Sipes1021 B Country Club Drive, [email protected]

We provide a p a t i e n t c a r e c e n t e r t h a t

focuses on healing the whole person – mind, body and spirit. With a broader understanding about the nature of illnesses, healing and wellness, we combine the best of conventional, complementary and alternative medicine to achieve optimal health and healing. We carefully select the testing and diagnostic procedures to be integrated into individually customized treatment plans. See ad, page 15.

PeT SeRviceS

green scooP Pet waste recYclingJendell [email protected]

Green Scoop is a unique pet waste removal company that recycles dog, cat, chicken, and rabbit waste by converting it to either

EPA-approved compost or natural gas and electricity. We also sell compost, mulch, topsoil, t-shirts and compostable dog waste bags. 10 percent of the proceeds from products purchased supports local charity and environmental organizations.

PilATeS

turning Point FitnessLisa Hunsaker5890/5894 Chandler Court, Westerville614-895-1433Info@TurningPointFit.comTurningPointFit.com

We specialize in teaching Classical P i l a t e s a n d u p h o l d i n g t h e

Pilates Method to the highest standard. In addition to Pilates we offer a variety of specialty classes: Xtend Barre™, TRX, SPINNING® and Personal Training. We are committed to providing personal fitness programming to help you live a healthy lifestyle. See ad, page 13.

ReAl eSTATe

dunigan real estate grouPe-Merge Real EstateCindy Dunigan, Realtor3500 N High St, [email protected]

There are only a handful of Realtors in the Central Ohio area t h a t c a r r y t h e N a t i o n a l Association of Realtors GREEN designation, and Cindy Dunigan is one of them. She has taken the

initiative to encourage the industry to produce more sustainable homes, and helps communities to reduce their consumption by implementing sustainable practices. Cindy is devoted to reducing her own footprint on the environment, and lives by her motto: “We can make a significant impact on the world around us one person at a time.”

ReiKi

the reiki centerLinda Haley, RMT Director 1540 W 5th Ave, Columbus 614-486-8323 TheReikiCenter.net

The Reiki Center is a compre-hensive natural wellness center which understands the relation-ship between your physical, emotional, mental and spiritual needs. Practitioners work closely

with you to bring each aspect of your life into greater harmony. See ad, page 19.

veTeRinARY

health & harmonY animal hosPitalDr. Kimberly West & Dr. Evelyn Tannhof1117 W 1st Ave, Columbus614-360-3941HealthAndHarmonyAnimalHospital@gmail.comHealthAndHarmonyAnimalHospital.com

To honor our patients, Health & Harmony A n i m a l H o s p i t a l ensures that each client is confident in the care

they are receiving for their animal companion, comfortable with all aspects of the hospital and staff, as well as engaged in all areas of their pet’s health and well-being. We focus on the pet as a whole: mind, body and soul. See ad, page 23.

wellneSS cenTeR

worthington oPtimal wellnessDr. Julia Keiser 6180 Linworth Rd, Worthington 614-848-5211 [email protected] WorthingtonOptimalWellness.com

Worthington Optimal Wel lness has been helping people reach their optimal health for over 25 years through;

Master Level Chiropractic, Acupuncture, Expert Massage, Natural Weight Loss. Nutritional Cleansing, Allergy Cessation and other holistic treatments. Visit central Ohio’s most experienced and comprehensive wellness center at Worthington OptimalWellness.com. See ad, page 7.

YoGA

on the sQuare YogaMary E. Coleman, Owner 65 E State St, Ste R103, Columbus 614-374-9369 [email protected] OnTheSquareYoga.com

On The Square Yoga, Making Yoga Accessible to Every Body, in the heart of Capital Square.

Yoga on highJasmine Astra-elle Grace CEO , Partner, Registered Yoga Teacher1081 N High St, Columbus614-291-4444YogaOnHigh.com

Our core Ashtanga, Vinyasa and Hatha programs allow new students to safely learn

yoga basics and explore their own body-mind connection, while our advanced asana classes and guest teachers offer the experienced student the opportunity to deepen their practice. We offer a number of specialty classes for moms-to-be, children, teens, and physically challenged or disabled students. See ad, page 17.

Acloudy day is no match for a sunny

disposition

~William Arthur Ward

Farmers’ Markets July 2013 Tuesday

Hilliard (4-7pm) – 4018 Main Street 43026 hilliardfarmmarket.com

Pearl (10:30am-2pm) – 19 North Pearl Street 43215 downtowncolumbus.com/pearlmarket

Wednesday

Dublin (3-6pm) – 4261 West Dublin-Granville Road 43017 dublinfarmersmarket.com

Upper Arlington (3-6pm) – 1945 Ridgeview Road 43221 uaoh.net

Clintonville (4-7pm) – 3535 North High Street 43214 clintonvillefarmersmarket.org

Thursday

Edible (3-6:30pm) – 4300 Indianola Avenue 43214 ediblefarmersmarkets.com

Bexley (4-7pm) – 2111 East Main Street 43209 bexleyfarmersmarket.com

Easton (4-7pm) – 160 Easton Town Center 43219

New Albany (4-7pm) – 200 Market Street (Market Square) 43054 facebook.com/nafarmersmarket

Friday

Pearl (10:30am-2pm) – 19 North Pearl Street 43215 downtowncolumbus.com/pearlmarket

Saturday

Worthington (8am-12pm) – Worthington Village Green 43085 worthingtonfarmersmarket.blogspot.com

North Market (8am-12pm) – 59 Spruce Street 43215 northmarket.com

Granville (8:30am-12pm) – 102 East Broadway 43023

Powell (9am-12pm) – 50 South Liberty Street 43065 facebook.com/PowellChamberFarmersMarket

Clintonville (9am-12pm) – 3535 North High Street 43214 clintonvillefarmersmarket.org

The Original Delaware Farmers’ Market (9am-12pm) 236 Pennsylvania Ave 43015 740-747-2296

Canal Winchester (9am-12pm) – 36 South High Street 43110 thecwfm.com

Edible (9am-12pm) – 100 Green Meadows Drive 43035 ediblefarmersmarkets.com

400 West Rich (11am-2pm) – 400 West Rich 43215 400westrich.com/the-market (check website for dates)

Moonlight Market (6-11pm) – 73 East Gay Street 43215 moonlightmarketcolumbus.com (July 13th)

natural awakenings of central ohio - july 2013

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