Happy harvest everyone! This issue always makes me hungry—one, because I love food, and two, it gives me an excuse to visit many restaurants and experience the latest creations our Arizona chefs are dishing out for the fall.
This issue focuses on food and nutrition and we are greatly excited to feature Dr. Andrew Weil, a world-renowned expert in integrative medicine and, founder of the Program in Integrative Medicine (now the Arizona Center for Integrative Medicine) at University of Arizona, a New York Times best-selling author, and the nutritional architect behind True Food Kitchen, community-based restaurants that use local, organic ingredients and adhere to the principles of Dr. Weil’s anti-inflammatory diet.
With chronic inflammation on the rise and becoming an increasing concern in adults and children, my article this month highlights Dr. Weil’s anti-inflammatory diet. It provides a comprehensive dietary guideline to help you optimize nutrition and make healthy choices for you and your family to counteract chronic inflammation and the serious diseases it enables.
Did you know your nutritional choices can help you overcome depression? In his new book Spontaneous Happiness, available November 8, 2011, Dr. Weil discusses his own journey to overcoming dysthymia through improved nutrition and positive psychology—a must read!
This month is a page turner, beginning with my features and interviews with Dr. Andrew Weil in LIVE, and joined by another internationally renowned expert, Deepak Chopra, M.D. who will share his wisdom about the “7 Secrets to Grow Younger, Live Longer.” In “Eat Wheat Free,” Barbi Walker unveils the essentials to becoming a gluten-free restaurant, and offers great eating-out advice for those with celiac disease. Author Aimee Welch talked to executive director Bill McDorman at Native Seed/SEARCH to tell us about seed banks—why we have them, why we need them, and why 007 himself couldn’t even break into one.
What would happen if transportation coming into Arizona was cut off? How long would we be able to sustain our food supply? These questions are addressed in Judy Zimola’s WORK feature, “The Worst Case Scenario – A 3-Day Food Supply.”
Hopefully by the time you get to PLAY, you’ll have built up an appetite because Chef Aaron Chamberlain of St. Francis is shifting gears for fall, and throwing down some unique dishes with in-season and locally grown food. If you missed the Phoenix Food Truck festival in October, don’t worry, we’ll let you know about the delicious dishes and sweet treats these food truck owners are creating, mobilizing and serving soon at a location near you!
Happy Thanksgiving to you and yours and, if you don’t know what to do with leftovers, check out our recipe section—we have one tasty pot pie to test out from the Healthy U TV team. And when you’ve officially reached food coma status, book reviewer Terri Schlichenmeyer says you’ll want to have “O’s Best Advice Ever!: Makeover Your Life with Oprah and Friends” when you hit the couch.
Live life and enjoy good food and humorous company.
Best,
Tishin Donkersley, M.A.
