Edible Browsing: Spring 2019
Let us start with a brief history of medicine and nutrition:
Patient: “I am sick.”
Physician’s response: 3.500 years ago: “Here eat this root.”
2.500 years ago: “That root is heathen, say this prayer.”
150 years ago: “That is superstition, drink this portion.”
50 years ago: “That potion is snake oil, take this pill.”
15 years ago: “That pill is no good, take this antibiotic.”
Today: “That is not nature’s away, Here eat this root.”
EDIBLE PHOENIX , Fall 2018, I do not know about you...But I am eating more Carrots and Beets, page 7
Elderberries found their way into my family’s herbal arsenal to help us through cold and flue season. This powerful antioxidant- rich fruit has been used in traditional herbalism to support the body’s immune system for centuries. During the winter months, we often have a big pot of therapeutic herbs, spices and berries gently simmering in our kitchen, with ladle and strainer close by.
EDIBLE WESTERN NY, Winter 2018, Feel Better Quickly Elderberry Elixir, page 40
“The food that you eat, your attitude, the environment you’re around — all contribute to your health,” says (Jenny) Weaver. “My goal is to get people off of medications and supported naturally. Our bodies are designed to heal. They just need to the right tools.”
EDIBLE MICHIANA, Spring 2018, Food for Life, page 14
“It’s not about using the right recipe,” he (Nico Romo, a French Master Chefs) says, “it’s about using the right ingredients.”
EDIBLE CHARLESTON, Winter 2019, From Lyon to Lowcountry, page 15
A well-packed school lunch is many things. When your little one helps to prepare a bagged lunch, it’s a lesson in nutrition and a task to encourage independence. When time is spent perfecting a sandwich in the shape of a cat’s face, it’s a food-inspired love letter to your child. And when packaged, processed foods are passed over for healthy, whole foods, it’s a commitment to your child’s health and future.
