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Healthy Eating Adventure 2013 Planning Mtg., continuedWe will also explore sharing thenewsletter with local restaurants. Wenow include eating out (c0nt. pg 6)recommendations; and we hope thatletting restaurants know we'rerecommending them will encouragethem to continue to provide plantstrong menu items. We established agroup of "Restaurant Ambassadors"who will do restaurant outreach andwe hope provide some good advicewe can publish for participants onrestaurants with plant strong options.Tanny Nitterhouse, Geof Lambert,and Carollynne Kelley agreed to bepart of this group.Our distribution lists needorganizing and clean up; and we needa central source for them. As wegrow, we're developing long listswhich can leave recipients vulnerableto hackers. We also find that someservers reject e-mails with longdistribution lists as spam. CarolForsythe agreed to take a look atgetting them cleaned up, making surewe're reaching everyone who isinterested, and exploring a web-basedsystem for e-mail lists.Web Site. Bernie Young, through herwork at Hagerstown CommunityCollege, learned of a course at theuniversity where students, as asemester project, design web sites forgroups that need them! She hasfollowed up with the school and itappears that we will be able to have astudent work with us to develop aHealthy Eating Adventure web site.Pure and Simple Cafe, located in downtown Greencastle, was the site of the firstHealthy Eating Adventures Planning Committee meeting. Warm quinoa cereal withfresh fruit and agave was a popular menu item.Bernie will coordinate our work withthe school.2013 Adventures. We agreed that wewould plan for 3 Adventures in 2013.The first will be in February at PennNational. As soon as locations arefirmed up, we will distribute Savethe-Date notices that you can sharewith people who are interested. Inaddition, we'll plan for an Adventureat Wilson College again, in thesummer; and in Mercersburg in thefall. New volunteers and coaches arealways needed. Please let me know ifyou are willing to help with ourAdventures.HEA Planning Committee. Weagreed we need it and the groupagreed to be part of it. Our nextmeeting will be on February 16 at9:00 a.m., in Chambersburg.Committee members are: Dr. LizGeorge, Patti Nitterhouse, KarenBenham, Paul & Bernie Young,Nancy Norwood, BJ Reed, JillWilkinson, Nick Iula, Theo Light,Chris Mayer, Kathy Newcomer,Carollynne Kelley, Carol and LarryForsythe, Tanya Nitterhouse, BonnieSpeaks, Larry Beckman, GeofLambert, and Honor Zimmerman.

In the News: Porkin’ It Downwith Tom Sabo & ZipperArecent study by the FDAidentified some “bad stuff” inour pork supply. I quote:Samples of U.S. pork-chopand ground-pork have been found tocontain significant amounts of harmful andantibiotic-resistant bacteria, along withlow levels of a growth hormone used topromote growth in pigs, an analysis fromConsumer Reports revealed.About 3 percent to 7 percent of the porksamples contained dangerous bacteria,such as salmonella, staphylococcusaureus and listeria monocytogenes, all ofwhich are notorious for causing foodborneillnesses. Most notably, the report foundwidespread contamination of thebacterium yersinia enterocolitica. Knownfor inducing fever, diarrhea and abdominalpain, yersinia enterocolitica was in 69percent of the tested samples.Source: est latestnewsMakes me want to give up Pork andSauerkraut this New Year’scelebration. But wait I already have.What I see here is the proverbial “tipof the iceberg”. We don’t know whatwe eat when we ingest processed,factory produced meat products. Andthis is just the beginning. I am suremore shocking discoveries will beforthcoming as we move further andfurther away from the family farmconcept to the meat factory paradigm.In today’s modern world, we haveplenty to think about but as “plantstrong proponents” a tainted meatsupply shouldn’t be one of them.Yes, skipthe porkon NewYear’sDay andevery day.Here's a quick, easy way to make asauerkraut-like condiment! A bonus isthat this recipe has about half thesodium compared to store bought!(This recipe makes about 2 cups ofsauerkraut). From On Target withCoachBJ Version2, Chapter:SidesToast the New Year with dairy- andegg-free nog. One product is SilkSeasonal Nog. It’s NPN GMO, too!INGREDIENTS: All Natural Soymilk (FilteredWater, Whole Soybeans), Natural CaneSugar, Natural Flavors, Sea Salt,Carrageenan, Turmeric and Annatto(vegetable color). http://silksoymilk.com/products/silk-seasonal/nogQ u ic k Sau er k ra ut Co nd i m en tQ u ic k S a u e r k r a utNUTRITION FACTSAmount per ServingCalories # 12Calories From Fat# 1Total Fat#0gSaturated Fat # 0gCholesterol# 0mgSodium#87mgTotal Carbohydrate 3gDietary Fiber # 1gSugars#2gProtein#0gVitamin A#1%Vitamin C# 16%Calcium #2%Iron#1%1/2 head (4 cups)cabbage, finelyshredded1/2 onion, diced1/2 baking apple,core, peel, thinlyslice1 teaspoon toasted caraway seeds1/3 cup apple cidervinegar2/3 teaspoon salt2 teaspoons brown sugarFinely shred the cabbage, dice theonion and slice thepeeled apple.Toast the carawayseeds until theypop in a hot skillet.Now, add allingredients to a pressure cooker.Cook on medium pressure for 4minutes. Allow to rest for 10 minutes,then quick-release. Makes 2 cups.There you have it,enjoy this quicksauerkraut condiment!Note: You can alsocook on thestovetop for approximately 30minutes or until cabbage is soft andtender.Serves 16 (2 Tablespoons) / prep 20minutes/ pressurecook time 4minutes.

Book Chat: Cooking Green Reducing Your Carbon Footprint inthe Kitchen the New Green Basics WayCooking Green” Saturday, January26, 2013, 1:30 pm, at Lortz Hall,Room 110, Wilson College, 1015Philadelphia Ave., Chambersburg.Everyone is invited to join this chat about KateHeyhoe’s book, which describes how choosinglocal, organic foods benefits your health andthe planet’s. But how you cook is as importantas what you cook: cooking itself is an underreported, yet substantial greenhouse gascreator. Now, Kate Heyhoe shows you how tothink like an environmentalist in the kitchen.Without changing your politics or completelydisrupting your routine, you can reduce yourimpact on the planet by rethinking how youcook, shop, and consume food. Using yourfavorite recipes, you can bake, broil, and grill in greenerways, saving fossil fuels and shrinking your “cookprint.”!by Karen HeyhoeSave a Tree: Buy used copies, or get it on yourE-reader! ef dp olp new?ie UTF8&condition new. To sign up, or formore information, email Chris Mayer cmayer@wilson.edu or call 717-264-4141 x3247Cooking Green Winter Share Events - Do youhave something to share? Canning tips, fooddehydration, garden planning, making perfectpie crusts, plant–based diet, fermented foods,kitchen gadget swap, bread baking, etc. Thisbook is packed with ideas, the sky’s the limit!We will brainstorm ideas, formatand timetable as part of ourJanuary 26 meeting, dependingupon the interests of the group.I Don't Feel Like Cooking!Rosalie's Fabulous Grill,1901 Scotland Avenue, Chambersburg,PA 17201; (717)262-4981.www.rosaliesfabgrill.com/When dining out with our out of townguest, I selected "Veggie Sub"without oil and cheese, it was fabulous-- packed with mushrooms, hotpeppers, sweet peppers, broccoli, andonions. Tom selected spaghetti"Puttanesca" with spiced tomato caperwith black olive sauce, hedidn't detect a lot of oil. Because theymake their oven baked breadand pasta they do not serve wholewheat but otherwise they have someoptions. -- BJ ReedTanya Nitterhouse recommends theportabello sandwich at the HighlineCafe, in Greencastle.101 West Baltimore St., Greencastle,PA 17225(717) 593-0550.www.thehighlinerestaurant.com/At Pomona’s Bakery Café inBiglersville I had the veggie turkeyclub (hold the cheese) on multigrainwith side salad wonderful! 213 EastYork Street, Biglerville, PA 17307717.677.7014 http://pomonas.com/-- Karen Benham5 North Main Street, Mercersburg, PA17236 (717) 328-5011http://flannerystavernonthesquare.com/I ate at Flannery's Tavern on theSquare in Mercersburg twice in thepast week and both times I hadchoices of 3 different main dishes thatwere wholefoods plant perfect -- andall made with fresh and local produce.Wonderful herbs and seasoning. Andthey buy organic whenever possible.Also, there are plenty of side dishes tomix and match. Salads are terrificand it's easy to say, "hold the cheese,please." Last time I was there weordered dessert, and none of thepresented choices were plant perfect -and, WOW, Chef Jeremy Jones hadrealized he had Vegan guests based onwhat we had ordered for supper, and sohe surprised us with a wonderful dishof 3 different fresh berry sorbets!!-- Dr. Liz GeorgeAt our Healthy Eating Adventureplanning meeting, several committeemembers volunteered to serve as"restaurant ambassadors" and keep upposted on plant strong options they arefinding in the community!Please e-mail Karen Benham kbenham99@hotmail.com to shareyour plant strong dining adventures!

abo u t ou r h e a l t hWa t c h & L e a r ngnilebaMO LGhttp://www.attunefoods.com/Uncle Sam Cereal, non-GMO since 1908.What matters most is whatʼs inside:Simple, pure ingredients that help you feelyour best every day.Whatʼs inside you: Something different ineach of us – something worth celebrating.Whatʼs inside our company: A teamdedicated to improving the way we eat athome, in our local community, in ournation and someday worldwide.Attune Foods is proud to honor a longheritage of making foods to supportdigestive health, starting with Uncle Samin 1908. Products also include NewMorning, Erewhon and Skinnerʼs.Look for coupons at potlucks!Non-Dairy Hot ChocolateA simple, winter treat. Heat water inthe kettle. Find your favorite mug. Adda heaping teaspoon of cocoa powderand a teaspoon of raw sugar (or othersweetener such as honey, agave, ormaple syrup). Pour in your boilingwater and stir. Some additions andalternatives: Add some grated orangepeel and a bit of juice from the lemon;Add some cinnamon and vanilla; Addsome nutmeg and almond milk; Addsome red pepper flakes and groundpepper. Be an le/Hear ye, All Apple LoversYou have stumbled onto somethinggood in your search for healthy apples!GrowOrganicApples.com is whereholistic-minded orchardists cometogether to explore thoughtful ways togrow good fruit. Our orchards areinterconnected webs of biodiversity,deep nutrition, heirloom varieties andexciting new cultivars. Connectingsensible growers with apple loversbroadens the marketing base vital toevery local orcharding effort. Here weshare with you what it takes to growhealthy fruit, and post listings ofcommunity orchards where suchwholesome fruit can be found.Growers face a myriad of challenges tomake a good apple possible. You canget a sense of this by perusing thegrower-directed research we do.Holistic thinking is never pursued withcorporate funding; growers alone mustachieve a systems approach toorcharding that goes beyond chemicaldependency and succeedseconomically on the local level. As anapple lover, you can contribute to thisnetworking effort as well. Together -farmers and families -- we are the onesstewarding the precious gift of life.Alzheimer's is Preventable - Neal Barnard MDEveryone knows by now that fruits and vegetablespromote health, and animal products promotedisease. Just this month another in the thousands ofstudies -- this one showing that over the 20 year studyperiod, of men who had prostate cancer, those whoate a lot of fruits and veggies were 40% less likely to have the aggressive,fatal form of prostate cancer than those who ate more animal products.That's cancer. Now what about your brain?Today we bring you a fascinating excerpt from a recent presentation byvenerated researcher and PCRM president -- Neal Barnard MD.Listen as Dr. Barnard tells what research clearly shows about the decline ofthe brain -- and most importantly, how you can dramatically reduce yourchances of becoming an Alzheimer's statistic.Do not miss this! Share it with everyone you know.Watch video now (10 minutes): tic Roulette: TheGamble of Our Liveshttp://geneticroulettemovie.comWatch Genetic Roulette online with adonation of 2.99.Jeffrey Smith asks, “Are you and your familyon the wrong side of a bet?”http://www.youtube.com/watch?v TghIpBG5o3shttp://www.youtube.com/watch?v Hlo-wueAHxc&feature relatedAn Evening With Jeffrey Smith inSacramento -- You're Eating What?! WatchJeffrey Smith talk about the dangerous,widespread consequences of GeneticallyModified Organisms. (No charge.)www.responsibletechnology.orgJust Label Itwww.justlableit.orgWe Have the Right To Know. MostAmericans, including moms, haven’t beentold about some of the ingredients that are inthe food they eat. So it's no wonder that92% of Americans want the FDA to labelgenetically engineered foods. If more of usspeak out about why we care about the foodwe put in our own bodies and in ourchildren's bodies, then we can convince theFDA to change its policy. Watch this video atthe website from Food, Inc. filmmaker RobertKenner to hear why we have the right toknow what’s in our food and then ask theFDA to require labeling.Non-GMO ProductsWe can identify companies that carryproducts that do not contain GMOingredients, and share what we learn.I frequently use John Cope's Dried SweetCorn. I contacted the company via FB and,GOOD NEWS, they told me their productsdon't contain GMOhttp://www.johncopes.com/--BJAll Attune foods: http://www.attunefoods.com/Check the Non-GMO e-booklet noted inIssue 3 of “Eat4Health” for companies, too.

Taking the Adventure With You-- Nancy Norwoodhat does Health mean toyou? It turns out that“health” is a variable. Itvaries from person to person, and forany given person, it varies from time totime. Let’s look at some of the manysides of what it means to be healthy.WIt may be that simply being alive,particularly to a certain age, qualifies asbeing healthy. So, if you are ninety, youmust be healthy. How about eighty?fifty? ten? Healthy enough to still bebreathing is hardly a reliable measureof health.Similarly, what does old age mean toyou? Is it age after a particular number?Does old age include disease, loss ofabilities, feebleness of mind? Do youwant to reach old age?Perhaps healthy means the absence ofillness or disease. If so, which ones?Perhaps there are illnesses that shouldmerely be temporary bleeps in yourjourney of life that do not reallysubtract from your healthiness.Perhaps there are diseases that arewith you for the long run, but do notdisable you sufficiently to cause you tofeel unhealthy. Perhaps you acquirediseases that cause you to alter youdefinition of healthy because diseaseshave become commonplace. Heartdisease, obesity, diabetes, cancer,dementia, knee replacements, andother illnesses now fall into thesecategories. Since you are able to atleast get by -- for now -- with these illsyou consider yourself healthy evenwith these diseases.Unfortunately, we have a sick-caresystem rather than a health-caresystem. It causes us to focus on illness,disease, pain, disability, and theirsymptoms. This is what gets theattention of medicine, this is what getscompensated by insurance, this is whatgets attention from research, and thisis what occupies our thoughts. Ourthoughts may be so occupied by fear ofillness that we seek disease until wefind it.Health impostors surround us. The“healthy” label is plastered onanything, regardless of the ingredients,regardless of the implications of theiruse. There is no common definitionnor regulation on the adjective. It isused, frankly, to make a sale. It is usedto give everyone the impression that ifyou just eat or ingest or apply enoughof these products, you will retain orregain health. It is our modern versionof snake-oil, often without the inperson, accountable salesman.If you are a Healthy Eating Adventurer,or are still a curious onlooker, you havethe fundamental underpinnings of adifferent way of considering health.Health can be broadly described asbeing able to do what it is that youwant to do.Health is a wonderful complexity thatincludes avoiding illness wheneverpossible and fending off illness when itcomes. This includes an active andcompetent immune system. It is notthe broken hip that is unhealthy, butrather the inability of it to heal. Wehave disease in us already, includingcancers and genetic propensities. Theinterest is to not provide the key whichunlocks their dormancy. It is not theabsence of medical care that ensureshealth, but rather the awareness ofwhen to seek that care.Health also includes enoughexperience with changes and theunexpected to be able to adapt. Simpleexamples are the need to be exposed todirt, to germs, to changes in weather.More complex examples involverecognition of our habits -- thebenefits they provide, and therestrictions they produce. The morechoices we have as alternatives to ourhabits, the more flexible and resilientwe become. An important aspect ofchanging your eating habits has beenthe expansion of your interest and joyin food tastes and combinations. Onlywhen confronted with an environmentof unhealthy habits does this feelrestrictive.Health is so much more than not beingill or not having disease. It meansbeing able to act and care for yourselfand others. It means being able to healreadily from injury and illness. Itmeans being able to live your dreams asa matter of everyday life, not as anend-of-life bucket list. It means anawareness of yourself that guides you,an image of yourself as a competentperson, and confidence in continuingto learn and thrive.Wishing you a Healthy, New Year!Avoid Doctors To Protect YourHealth (Video) John McDougall ewsweek.htmOne Word Can Save Your Life: No!New research shows how some commontests and procedures aren’t justexpensive, but can do more harm thangood. by Sharon ngood.htmlOn Health, By Moshe Feldenkrais“A healthy person is one who can livefully his unavowed by-moshe-feldenkrais/?doing wp cron 1356881191.1810839176177978515625

Shippensburg First Thursdays: January 3, February 7, March 7. 6:00 pm, Faculty Dining Room, Reisner Hall, Shippensburg University. (The campus will be closed Jan 3, but the dinner is still on, and parking will be easy.) No RSVP needed, but Theo Light can answer questions at LightTheo@gmail.com (email preferred) phone: (717) 300-0117