This has been a weird weekend for many different reasons (none of which I will go into detail here). Here is how today went. Wake up. Walk into the kitchen and open the fridge. Search for nutritious morsels to satisfy taste buds and belly. Spot some zucchinis and pull them out. Grab some tofu. Dig deeper into the fridge and pull out... yes! Some green onions. We're good to go.
I have to admit I had no idea what I was making. I placed a pan on the stove and drizzled in some olive oil. I sliced the zucchini and cubed the tofu, throwing it all into the pan. I stood there, sautéing in my morning stupor, and trying to plan the course of my day. I might not be able to control all of the craziness in my life, but I can control my brunch, and today, that was just fabulous.
3 zucchinis, sliced
1/4 block extra-firm tofu, cubed
green onions for garnish
olive oil
cumin
paprika
cayenne pepper
salt and pepper
balsamic vinegar
Place zucchini and tofu in a pan over medium heat and sauté with the olive oil for 5 minutes or until lightly browned, turning as needed. Sprinkle with cumin, paprika, cayenne pepper, salt, and black pepper to taste. Remove from heat and garnish with green onions and balsamic vinegar.
Gluten-free
Sunday, February 28, 2010
Women's History Month: Chicago Calendars
I really, really want to blog every single day this month!
In honor of March 1, 2010, I will point you to all the Chicago area Women's History Month calendars I can get my grubby hands on. If you know one I missed, just let me know & I'll add it.
- UIC Women's Hertitage Month
- Chicago Public Libraries
- Oakton Community College
- Evanston Public Library
- Concordia-Chicago
- Gannon Center for Women and Leadership (Loyola)
- Northern Illinois University
- Chicago Women's Day
- Women in Journalism: Saturday, March 6, 11:45 am, Elizabeth Brackett, correspondent for Chicago Tonight and PBS NewsHour. Sponsored by North Shore Leagues of Women Voters. The Glen Club, 2901 West Lake Avenue, Glenview. Information: 847-866-7844
COX-2 inhibitor can prevent "religious headache" during fast
Every year, millions of observant Jews fast on their holiest day, Yom Kippur, and millions of Muslims fast for the month of Ramadan. And every year, as many as 40% of those who fast develop serious headaches.
Yom Kippur headache is a well documented phenomenon but the causes are unclear, but doctors have suspected withdrawal from caffeine, nicotine, oversleeping, and dehydration.
About 36% of subjects who took COX-2 inhibitor etoricoxib (related to Vioxx) developed headaches, compared to about 68% who took placebo. Those who took etoricoxib also had less severe headaches, and they had an easier time fasting.
References:
Could Vioxx cousin prevent religious fast headache? WebMD.
Yom Kippur headache is a well documented phenomenon but the causes are unclear, but doctors have suspected withdrawal from caffeine, nicotine, oversleeping, and dehydration.
About 36% of subjects who took COX-2 inhibitor etoricoxib (related to Vioxx) developed headaches, compared to about 68% who took placebo. Those who took etoricoxib also had less severe headaches, and they had an easier time fasting.
References:
Could Vioxx cousin prevent religious fast headache? WebMD.
Image source: Etoricoxib, Wikipedia, public domain.
Saturday, February 27, 2010
Spicy Butternut Squash with Cashews
I really love squash and this recipe was simple and delicious. If you're in a hurry, you can pick up squash that's already been prepped to save some time. I only used 1 Tb of the maple syrup, but if you like your squash a little sweeter, feel free to indulge in the full amount. :)
2 lb butternut squash - peeled, seeded, and diced
1 medium red onion, cut into small wedges
3 Tbs olive oil, divided
3 Tbs pure maple syrup
1 1/2 Tbs apple cider vinegar
1/2 tsp red pepper flakes
1/2 c cashews, raw, unsalted
1/4 c chopped fresh chives
Preheat the oven to 450 degrees F. Combine squash, onion, and 2 Tbs olive oil in large bowl, and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast vegetables for 20 minutes, turning 2-3 times with a spatula.
Meanwhile, whisk together remaining 1 Tbs oil, maple syrup, apple cider vinegar, and red pepper flakes in small bowl. Place cashews in medium bowl and add 1 Tbs maple syrup mixture. Toss to coat.
Increase oven temperature to 500 degrees F. Scatter cashews among squash and onion wedges. Roast vegetables 10 minutes more, or until tender. Transfer to large serving bowl, drizzle with remaining maple syrup mixture, add chopped chives, and toss to mix.
Gluten Free, soy free
2 lb butternut squash - peeled, seeded, and diced
1 medium red onion, cut into small wedges
3 Tbs olive oil, divided
3 Tbs pure maple syrup
1 1/2 Tbs apple cider vinegar
1/2 tsp red pepper flakes
1/2 c cashews, raw, unsalted
1/4 c chopped fresh chives
Preheat the oven to 450 degrees F. Combine squash, onion, and 2 Tbs olive oil in large bowl, and toss to coat. Season with salt and pepper, if desired, and scatter evenly on a baking sheet. Roast vegetables for 20 minutes, turning 2-3 times with a spatula.
Meanwhile, whisk together remaining 1 Tbs oil, maple syrup, apple cider vinegar, and red pepper flakes in small bowl. Place cashews in medium bowl and add 1 Tbs maple syrup mixture. Toss to coat.
Increase oven temperature to 500 degrees F. Scatter cashews among squash and onion wedges. Roast vegetables 10 minutes more, or until tender. Transfer to large serving bowl, drizzle with remaining maple syrup mixture, add chopped chives, and toss to mix.
Gluten Free, soy free
Saturday Morning and the Farmers' Market
I'm turning into one of those people... you know... a real blogger. ;)
One of those bloggers that carry their laptop with them wherever they go just in case they have to blog about something interesting. (You're just lucky I don't have an iPhone... yet.)
This morning I made my weekly stop at the farmers' market. The one in the University District is open year-round. Lots of greens and root vegetables! It's starting to get busy again too. I think all of us Seattleites are anxiously awaiting spring.
After picking up some Brussels sprouts and kale, I stopped at Trabant for some chai (and blogging). This quarter is coming to an end and I keep questioning myself if I've "learned enough." In this moment of reflection, I tell my voice of cynicism to be quiet. I remind myself that learning is a process and there is no end.
The end of this quarter will not signal the end of this blog. This experience has changed my relationship to food - both publicly and privately. I appreciate that this blog that has opened up amazing conversations about food and life which I never would have had without it.
This morning, I came across WhyHunger.org and an amazing article on racism & farmworkers: "Seventy to seventy five percent of the entire agricultural workforce (migrant and non-migrant) in the U.S. are members of racial minority groups" and "farmworkers are the lowest paid occupational group in the United States." Just because a farm sells its organic produce at the local farmers' market does not mean they engage in fair and equitable labor practices. Just something to keep in mind.
There is so much more to food than what meets the eye. I cannot look at my food now without thinking about who grew it (if I even know) or how it was grown (again, if I even know). Food is not just about eating and nutrition. Our food system is so interconnected with issues of labor, race, culture, class, economic status, gender, policy, and the planet. I think my next area of exploration is organizations who are working on community-based solutions for food justice. Uh oh... do I hear another independent study?
One of those bloggers that carry their laptop with them wherever they go just in case they have to blog about something interesting. (You're just lucky I don't have an iPhone... yet.)
This morning I made my weekly stop at the farmers' market. The one in the University District is open year-round. Lots of greens and root vegetables! It's starting to get busy again too. I think all of us Seattleites are anxiously awaiting spring.
After picking up some Brussels sprouts and kale, I stopped at Trabant for some chai (and blogging). This quarter is coming to an end and I keep questioning myself if I've "learned enough." In this moment of reflection, I tell my voice of cynicism to be quiet. I remind myself that learning is a process and there is no end.
The end of this quarter will not signal the end of this blog. This experience has changed my relationship to food - both publicly and privately. I appreciate that this blog that has opened up amazing conversations about food and life which I never would have had without it.
This morning, I came across WhyHunger.org and an amazing article on racism & farmworkers: "Seventy to seventy five percent of the entire agricultural workforce (migrant and non-migrant) in the U.S. are members of racial minority groups" and "farmworkers are the lowest paid occupational group in the United States." Just because a farm sells its organic produce at the local farmers' market does not mean they engage in fair and equitable labor practices. Just something to keep in mind.
There is so much more to food than what meets the eye. I cannot look at my food now without thinking about who grew it (if I even know) or how it was grown (again, if I even know). Food is not just about eating and nutrition. Our food system is so interconnected with issues of labor, race, culture, class, economic status, gender, policy, and the planet. I think my next area of exploration is organizations who are working on community-based solutions for food justice. Uh oh... do I hear another independent study?
Changes in the childhood immunization schedule for 2010
From WebMD:
- Gardasil human papillomavirus vaccine is now suggested for boys. Previously recommended only for girls.
- There are 2 new recommendations for boosting the bacterial meningitis vaccine: children at high risk should get the shot as early as age 2 and as late as age 6. Children not at high risk should get the first shot at age 11 or 12 (or ages 13 to 18 if not previously vaccinated).
- Preference for combination vaccines over separate injections of vaccine components.
CDC, Get The Picture: Child Immunizations.
References:
New Schedule for Childhood Vaccines. WebMD.
- Gardasil human papillomavirus vaccine is now suggested for boys. Previously recommended only for girls.
- There are 2 new recommendations for boosting the bacterial meningitis vaccine: children at high risk should get the shot as early as age 2 and as late as age 6. Children not at high risk should get the first shot at age 11 or 12 (or ages 13 to 18 if not previously vaccinated).
- Preference for combination vaccines over separate injections of vaccine components.
CDC, Get The Picture: Child Immunizations.
References:
New Schedule for Childhood Vaccines. WebMD.
Friday, February 26, 2010
Injera, Kale, and Food Justice
Tonight I went to a publication party for Our Food, Our Right: Recipes for Food Justice, a food justice resource guide and recipe book created by The Food Justice Project of the Community Alliance for Global Justice (CAGJ). It's an absolutely awesome resource and includes tons of information - everything from climate change & agriculture to urban gardening to local resources and recipes. There's even facts about workplace sexual violence against farmworkers and low-wage immigrant women. I'm still digesting (both literally and figuratively) all the information from their book, but I'll have to keep you updated on what I learn.
CAGJ also had their famous baked kale. And it was the extra curly kind. Yum, baked kale... this organization spoils my taste buds every time I see them. What a good reputation. :)
I also have to do a shout-out for Hidmo at 20th and S Jackson St. I had never been here before, but it was an adorable restaurant with great food and music. They also have delicious vegan food: Injera (a traditional flat, sour, bread) with salad, red lentils, yellow lentils, cabbage, spinach, green beans, and okra. This picture does not do it justice.
CAGJ also had their famous baked kale. And it was the extra curly kind. Yum, baked kale... this organization spoils my taste buds every time I see them. What a good reputation. :)
I also have to do a shout-out for Hidmo at 20th and S Jackson St. I had never been here before, but it was an adorable restaurant with great food and music. They also have delicious vegan food: Injera (a traditional flat, sour, bread) with salad, red lentils, yellow lentils, cabbage, spinach, green beans, and okra. This picture does not do it justice.
Sesame Tofu Bowl
Good friendship begins with good food. Well, at least that's my philosophy. Erin (B.) and I have known each other since elementary school and always seem to entertain ourselves with food - whether that's talking about it, cooking it, eating it, or spilling it on ourselves.
She recently moved and I went over last night to see her new place. With all of the cooking I've been doing for this blog I, of course, had to bring her dinner. She hadn't moved in all of her kitchen equipment yet, but I found a pretty creative solution to cooking with minimal supplies: my new Pyrex.
I always bring my own lunch to work and school and previous to buying Pyrex, I stored it in plastic containers. Even though the plastic containers are supposedly "microwave safe," given all the connections between heating plastic and cancer I refuse to do it. So, I would find myself lugging around extra dishware. Lame.
The great thing about Pyrex is that it's glass! I prepped all the food, threw it in the Pyrex, and then just stuck it in the oven to reheat when I got to Erin's. Any leftovers just went right back into the Pyrex for today's lunch. Genius.
Add the Sesame Broccoli & Sweet Potatoes to this bowl for a complete meal.
Brown rice:
1 c brown rice
4 c water
2 vegan bouillion cubes
Combine the water, rice, and vegan bouillon. Bring water to a rapid boil in a medium saucepan for about five minutes and then turn the heat down to low-medium. Cover and cook for about 45 minutes.
Sesame tofu:
1 block extra firm tofu1 tbsp sesame oil
1 tbsp freshly grated ginger
2 garlic cloves, minced
salt and pepper to tastesesame seeds for garnish
Remove the tofu from the package and drain the liquid. Place the block of tofu on a plate and place a second place on top of it. This will help draw out the excess moisture. Let it sit for 10 minutes.
Cook the tofu over medium heat in a frying pan for 15-20 minutes, flipping halfway through. Sprinkle with sesame seeds for garnish and serve.
Sesame Broccoli & Sweet Potatoes
2 medium sweet potatoes, diced
4 c broccoli florets, cut into bite-size pieces6 green onions, chopped into 1-inch pieces
2 tbsp sesame oil1 tbsp freshly grated ginger
2 garlic cloves, minced
salt and pepper to taste
sesame seeds for garnish2 garlic cloves, minced
salt and pepper to taste
Place on a baking sheet and bake for 25 minutes, turning 2-3 times. Sprinkle with sesame seeds for garnish and serve.
Google Buzz "antisocial networking" exposed details of “estranged spouses, current lovers, attorneys and doctors”
From Google: Antisocial networking. FT.com:
At the root of the problem is Google’s decision to use Gmail, with its 175m active users, as a launchpad for its latest push into social networking. All users were enrolled as soon as they clicked a link to look at the service, and many found the names of those they corresponded with most frequently by e-mail – usually a private list – became the basis for a public “social network” of contacts on Buzz. That risked exposing the details of “estranged spouses, current lovers, attorneys and doctors”.
Doctors should be very cautious when using social media to communicate with patients. In general, "friending" patients on Facebook, Buzz and Twitter is not a good idea at the current level of social network services, and is best avoided.
It may be irresponsible to answer patient questions on blogs, Twitter, Buzz and Facebook because no complete data for an informed evaluation and decision can be collected.
It may be irresponsible to answer patient questions on blogs, Twitter, Buzz and Facebook because no complete data for an informed evaluation and decision can be collected.
Chronic sleep loss decreases performance - One night of good sleep is not enough to recover from chronic sleep deficit
On average, a person needs about eight hours a night to preserve performance.
Acute sleep loss is being awake for more than 24 hours in a row and chronic sleep loss is getting only about four to seven hours of sleep per night.
While most people caught up on acute sleep loss with a single night of 10 hours sleep, those with chronic sleep loss showed deteriorating performance for each hour spent awake.
People are largely unaware that they are chronically sleep-deprived but they are more vulnerable to sudden sleepiness, inattentiveness, and potentially, accidents and errors.
Three days is not enough to recover from chronic sleep loss, but they still do not know how many days or weeks may be needed.
References:
Chronic sleep loss hampers performance. Reuters, 2010.
Acute sleep loss is being awake for more than 24 hours in a row and chronic sleep loss is getting only about four to seven hours of sleep per night.
While most people caught up on acute sleep loss with a single night of 10 hours sleep, those with chronic sleep loss showed deteriorating performance for each hour spent awake.
People are largely unaware that they are chronically sleep-deprived but they are more vulnerable to sudden sleepiness, inattentiveness, and potentially, accidents and errors.
Three days is not enough to recover from chronic sleep loss, but they still do not know how many days or weeks may be needed.
References:
Chronic sleep loss hampers performance. Reuters, 2010.
Image source: Sleeping kitten. Wikipedia, Tilman Piesk, public domain.
Thursday, February 25, 2010
Caramelized Root Vegetables
I've become really interested in eating locally and seasonally. I have realized that eating seasonally is a way for me to become more present and connected to the earth, besides the obvious factor that in-season foods taste better and are fresher, therefore, more nutritious. Since local food has to travel fewer miles to reach our plates, ideally, it saves fossils fuels. (This is not always the case because of how far some farms are from cities.)
This week I challenged myself to focus on winter vegetables. Local Bounty: Seasonal Vegan Recipes was a great help for this. Here's a handy chart:
I came across this recipe for root vegetables in 1,000 Vegan Recipes and it looked delicious. I do not think I have ever used sugar before when cooking vegetables so I figured this would be an interesting experience. Ok, let me pause here for a moment.
I have a confession. I have never eaten parsnips or turnips before today. Why? I guess I didn't know what to do with them. These were not part of my vegetable experience while growing up and we're always a little cautious of the unfamiliar.
However, this recipe is amazingly sweet, tart, and tangy. These veggies are still a little too scary for Ashley, but maybe one day they'll make it into the Ash Picks. I used half the amount of sugar recommended and mine still turned out quite sweet.
Makes 4 servings.
2 tbsps olive oil
2 garlic cloves, minced
4 medium shallots, halved or quartered
3 large carrots, cut into 1 inch chunks
3 large parsnips, cut into 1 inch chunks
3 small turnups, cut into 1 inch pieces
1/2 c light brown sugar
1/4 c water
1/4 c sherry vinegar
salt and freshly ground black pepper
In a large skillet, heat the oil over medium heat. Add the garlic and shallots and cook for 1 minute to soften. Add the carrots, parsnips, and turnips and cook, stirring, until lightly brown and softened, about 5 minutes.
Stir in the sugar and 2 tablespoons of the water and cook, stirring until the sugar dissolves, about 5 minutes.
Stir in the remaining two tablespoons of water and and the vinegar and simmer for 2-3 minutes to blend the flavors. Season with salt and pepper to taste. Cover and cook on low until the vegetables are soft, about 25 minutes, stirring occasionally.
Soy free, gluten free
This week I challenged myself to focus on winter vegetables. Local Bounty: Seasonal Vegan Recipes was a great help for this. Here's a handy chart:
I came across this recipe for root vegetables in 1,000 Vegan Recipes and it looked delicious. I do not think I have ever used sugar before when cooking vegetables so I figured this would be an interesting experience. Ok, let me pause here for a moment.
I have a confession. I have never eaten parsnips or turnips before today. Why? I guess I didn't know what to do with them. These were not part of my vegetable experience while growing up and we're always a little cautious of the unfamiliar.
However, this recipe is amazingly sweet, tart, and tangy. These veggies are still a little too scary for Ashley, but maybe one day they'll make it into the Ash Picks. I used half the amount of sugar recommended and mine still turned out quite sweet.
Makes 4 servings.
2 tbsps olive oil
2 garlic cloves, minced
4 medium shallots, halved or quartered
3 large carrots, cut into 1 inch chunks
3 large parsnips, cut into 1 inch chunks
3 small turnups, cut into 1 inch pieces
1/2 c light brown sugar
1/4 c water
1/4 c sherry vinegar
salt and freshly ground black pepper
In a large skillet, heat the oil over medium heat. Add the garlic and shallots and cook for 1 minute to soften. Add the carrots, parsnips, and turnips and cook, stirring, until lightly brown and softened, about 5 minutes.
Stir in the sugar and 2 tablespoons of the water and cook, stirring until the sugar dissolves, about 5 minutes.
Stir in the remaining two tablespoons of water and and the vinegar and simmer for 2-3 minutes to blend the flavors. Season with salt and pepper to taste. Cover and cook on low until the vegetables are soft, about 25 minutes, stirring occasionally.
Soy free, gluten free
Eric Topol: The wireless future of medicine (TED Talks)
Eric Topol says we'll soon use our smartphones to monitor our vital signs and chronic conditions. At TEDMED, he highlights several of the most important wireless devices in medicine's future -- all helping to keep more of us out of hospital beds.
Vehicle Exhaust = Second-hand Smoke?
From the NYTimes:
Exhaust from cars and trucks exacerbates asthma in children and may cause new respiratory illnesses and heart problems in adults, even resulting in deaths.
The meta-analysis included 700 peer-reviewed studies on varying aspects of motor vehicle emissions and health. It found “evidence of a causal relationship,” but not proof of one, between pollution from vehicles and impaired lung function and accelerated hardening of the arteries.
The study found that the biggest effects occurred among people who lived within 300 to 500 meters — about two-tenths to three-tenths of a mile — from highways and major roads. That applies to 30-40% of the population of North America.
“Like the issue of second-hand smoke, it’s very difficult to understand the exact mechanisms that make it bad — but it’s easy to understand that it is in fact bad.”
References:
Report Links Vehicle Exhaust to Health Problems. NYT, 2010.
Exhaust from cars and trucks exacerbates asthma in children and may cause new respiratory illnesses and heart problems in adults, even resulting in deaths.
The meta-analysis included 700 peer-reviewed studies on varying aspects of motor vehicle emissions and health. It found “evidence of a causal relationship,” but not proof of one, between pollution from vehicles and impaired lung function and accelerated hardening of the arteries.
The study found that the biggest effects occurred among people who lived within 300 to 500 meters — about two-tenths to three-tenths of a mile — from highways and major roads. That applies to 30-40% of the population of North America.
“Like the issue of second-hand smoke, it’s very difficult to understand the exact mechanisms that make it bad — but it’s easy to understand that it is in fact bad.”
References:
Report Links Vehicle Exhaust to Health Problems. NYT, 2010.
Worldwide, 40% of children, 33% of male non-smokers, 35% of female non-smokers are exposed to second-hand smoke http://goo.gl/xFGef
Heavy traffic, Wikipedia, GNU Free Documentation License.
Wednesday, February 24, 2010
Eat Your Way to Enlightenment
I'm finding myself in a learning predicament. I feel like the more I learn about food, the less I know. I am in a very different place than when I began this course of study back in December.
I've been doing a lot of late-night cooking this week. Posting a new recipe a day is both an amazing gift and a challenge. I've been listening to a lot of Jack Johnson lately and he has become my new cooking buddy. I cannot remember which song it is, but at the end of one of his song tracks, he talks about how surfing is all about operating in the present. I will have to find the clip and share it with you because the way he phrases it is really beautiful.
His comment about operating in the present really struck me. It seems like most of us would agree that our mainstream culture is all about not operating in the present: multi-tasking, skipping meals, and constantly adding things in our planners for the future, but losing touch with the current moment.
I know that I personally struggle with operating in the present, which was one of the reasons I challenged myself to go on a five-day silent meditation retreat back in November. At the retreat, we alternated between sitting meditation and walking meditation. From 5:30 am until 10:30 pm, we performed sitting and walking meditation, with meal breaks and occasional chores. Since there were no distractions of my daily world -- work, my cell phone, my computer, schoolwork, or chatter -- it was easy to remain fully present.
At the end of the retreat, our teacher told us that one of the ways to keep our practice going as we returned to our lives was to pick a daily habit and choose that as our meditation period. For example, every time you shower, use that as an opportunity to be fully present. Or, every time you drink tea, do nothing but drink tea and become present in your body. I never ended up doing this, and sadly, I have not meditated since the retreat... until now.
Tonight I realized I have been meditating while cooking. While cooking I am fully present. I am aware of all the colors, flavors, sounds, and smells of what I am cooking. For the last three weeks, I have made the time and space in my day to cook. It has become my practice.
This got me thinking about eating as a meditation practice and inspired me to find out more. Eating As Meditation and Eat Your Way to Enlightenment are both great resources about mindful eating meditation. This is also an interesting contrast to Mindless Eating, a book by Brian Wansink, that I read a few months ago about how unaware we are of our food and eating habits. I think a huge piece of this journey for me has been becoming present with my food; taking the time to recognize what actually tastes good and what I like eating (not simply what is most nutritious) and allowing the space for food to become a spiritual experience.
I've been doing a lot of late-night cooking this week. Posting a new recipe a day is both an amazing gift and a challenge. I've been listening to a lot of Jack Johnson lately and he has become my new cooking buddy. I cannot remember which song it is, but at the end of one of his song tracks, he talks about how surfing is all about operating in the present. I will have to find the clip and share it with you because the way he phrases it is really beautiful.
His comment about operating in the present really struck me. It seems like most of us would agree that our mainstream culture is all about not operating in the present: multi-tasking, skipping meals, and constantly adding things in our planners for the future, but losing touch with the current moment.
I know that I personally struggle with operating in the present, which was one of the reasons I challenged myself to go on a five-day silent meditation retreat back in November. At the retreat, we alternated between sitting meditation and walking meditation. From 5:30 am until 10:30 pm, we performed sitting and walking meditation, with meal breaks and occasional chores. Since there were no distractions of my daily world -- work, my cell phone, my computer, schoolwork, or chatter -- it was easy to remain fully present.
At the end of the retreat, our teacher told us that one of the ways to keep our practice going as we returned to our lives was to pick a daily habit and choose that as our meditation period. For example, every time you shower, use that as an opportunity to be fully present. Or, every time you drink tea, do nothing but drink tea and become present in your body. I never ended up doing this, and sadly, I have not meditated since the retreat... until now.
Tonight I realized I have been meditating while cooking. While cooking I am fully present. I am aware of all the colors, flavors, sounds, and smells of what I am cooking. For the last three weeks, I have made the time and space in my day to cook. It has become my practice.
This got me thinking about eating as a meditation practice and inspired me to find out more. Eating As Meditation and Eat Your Way to Enlightenment are both great resources about mindful eating meditation. This is also an interesting contrast to Mindless Eating, a book by Brian Wansink, that I read a few months ago about how unaware we are of our food and eating habits. I think a huge piece of this journey for me has been becoming present with my food; taking the time to recognize what actually tastes good and what I like eating (not simply what is most nutritious) and allowing the space for food to become a spiritual experience.
"Mini-Marketeers" Need Media Literacy, Not Junk Food
This was originally posted at the AWEARNESS blog.
It was just a matter of time until marketers got their hands on their real desired recruits -- kids. In some social media circles, there's no need to woo mom bloggers with free samples of the latest snack chip, instead kids are doing it on their own:
In a time when First Lady Michelle Obama is campaigning to help our children get healthier, this targeting of kids should make us sit up and notice. It should also demonstrate that we can rid our schools of brand-name clothes and junk food and it just doesn't doesn't seem to matter. As we continue to debate the benefits of milk, our children are online being paid to talk up junk food. And I think we know that our kids don't need to be talked into the latest concoction from a chip company.
While I don't like that FLOTUS Obama is touting BMI as a way to keep track of our children's pot bellies, I do hope that within her campaign to keep our children healthy she pushes for every school to include media literacy as a part of their curriculum. I know that each time my daughter has a project that asks for her to flip through magazines for pictures to cut out, I hover over her like a hawk due to the images that live in between the covers.
It's not enough to talk about how chubby someone is or isn't, what their BMI (I call it a bullsh!t mass index, as evidenced by Kate Harding's BMI project) is or to restrict kids from the yumminess of peanut butter cups. Instead we need a wholesale reorganization of how school lunches are funded and to teach our kids how to sniff out the B.S. in marketing and commercials. We need to stop seeing physical education and recess as something only good, wealthy and/or smart kids get to engage in.
For the record, parents should keep all their "chubby" comments in their head, and marketers should keep kids out of their chip-pushing strategies.
Now let's get moving!
It was just a matter of time until marketers got their hands on their real desired recruits -- kids. In some social media circles, there's no need to woo mom bloggers with free samples of the latest snack chip, instead kids are doing it on their own:
In some cases children as young as seven have been offered the chance to become "mini-marketeers" to plug brands by casually dropping them into postings and conversations on social networking sites.
They can earn the equivalent of £25 a week for their online banter -- sometimes promoting things that they may not even like. Among the products being pushed are soft drinks, including Sprite and Dr Pepper, Cheestrings and a Barbie-themed MP3 player. Record labels are also using the marketing technique to promote performers such as Lady Gaga.
In a time when First Lady Michelle Obama is campaigning to help our children get healthier, this targeting of kids should make us sit up and notice. It should also demonstrate that we can rid our schools of brand-name clothes and junk food and it just doesn't doesn't seem to matter. As we continue to debate the benefits of milk, our children are online being paid to talk up junk food. And I think we know that our kids don't need to be talked into the latest concoction from a chip company.
While I don't like that FLOTUS Obama is touting BMI as a way to keep track of our children's pot bellies, I do hope that within her campaign to keep our children healthy she pushes for every school to include media literacy as a part of their curriculum. I know that each time my daughter has a project that asks for her to flip through magazines for pictures to cut out, I hover over her like a hawk due to the images that live in between the covers.
It's not enough to talk about how chubby someone is or isn't, what their BMI (I call it a bullsh!t mass index, as evidenced by Kate Harding's BMI project) is or to restrict kids from the yumminess of peanut butter cups. Instead we need a wholesale reorganization of how school lunches are funded and to teach our kids how to sniff out the B.S. in marketing and commercials. We need to stop seeing physical education and recess as something only good, wealthy and/or smart kids get to engage in.
For the record, parents should keep all their "chubby" comments in their head, and marketers should keep kids out of their chip-pushing strategies.
Now let's get moving!
Is there love after abortion?
Over two years ago, way before I started writing for Girl w/Pen, Alison Piepmeier wowed me with an essay about getting an abortion and how her decision made with her husband was a love story:
I was half-listening to WBEZ's 848 and some story about a man running away from his life. Original, I know. But what hooked my brain to jolt me from my grant writing was a line about how when he was 22 his girlfriend got pregnant. The story begins with him recalling how happy his girlfriend just was, despite her belief that she wouldn't had been happy. Then he runs off in the car and comments about how if he just admitted that he didn't want the baby there would be an abortion and "well, that would be the end."
I'm taking that line to mean that would be the end of their relationship. See, that's where Alison & her husband come in. Why? Why would having an abortion mean the end of a relationship? Are Alison & her husband the only couple to abort a pregnancy (not for medical reasons anyway) and remained in love? I just don't believe it.
Are we socialized to believe that despite study after study saying that women overwhelmingly feel relief after an abortion, that two adults in love must break up? That having an abortion dooms their romance? The story on 848 ends without conclusion about the pregnancy, so I have no idea what happened. What if he returned and confessed his true feelings and she admitted that she felt the same way? Alison seemed to have talked herself into wanting to carry the pregnancy to term, but realized it wasn't the right decision.
Doing a web search for abortion stories, I ran across this story of a married couple with children who chose to abort and she's at peace with her decision. At the Feminist Women's Health Center's website, there are story after story of women who had abortions. Some stories are of women who stayed with the man, as one woman put it, "who fathered the child who was not to be."
This leads me back to the question from two years ago: Can abortion be a part of a love story? I still think it can.
On Glee, what if Quinn had decided to have an abortion? Would that had given her some honest time to strengthen her relationship with Finn? Or would that have driven him into the arms of Rachel sooner? I'm sure there are other and perhaps better what-ifs in pop culture, but seriously, what if an abortion was what saved a relationship instead of dooming it to be feel like a forced marriage? Allowing the characters to reexamine their lives and move on together?
Now who's brave enough to let us see that relationship blossom after a sunny morning at the local abortion clinic?
Um, yeah...here's example #36,423 of "I think too hard."
...the story I most want to tell—and one I have never heard—is of abortion as an intimate part of a couple’s life together. Our abortion was a love story. I’d worried that Walter and I were rejecting a gift from the universe. What I discovered, though, was that when we stripped away the distractions of everyday life so that we could make this difficult decision together, it bound us together as surely as if our choice had been different—and as it turns out, that was the gift.Every once in awhile their story returns to me. I often don't know why it stumbles into my brain and says, "Hey! Ponder me!" but it does. This morning it returned to me yelling, "Why?!"
I was half-listening to WBEZ's 848 and some story about a man running away from his life. Original, I know. But what hooked my brain to jolt me from my grant writing was a line about how when he was 22 his girlfriend got pregnant. The story begins with him recalling how happy his girlfriend just was, despite her belief that she wouldn't had been happy. Then he runs off in the car and comments about how if he just admitted that he didn't want the baby there would be an abortion and "well, that would be the end."
I'm taking that line to mean that would be the end of their relationship. See, that's where Alison & her husband come in. Why? Why would having an abortion mean the end of a relationship? Are Alison & her husband the only couple to abort a pregnancy (not for medical reasons anyway) and remained in love? I just don't believe it.
Are we socialized to believe that despite study after study saying that women overwhelmingly feel relief after an abortion, that two adults in love must break up? That having an abortion dooms their romance? The story on 848 ends without conclusion about the pregnancy, so I have no idea what happened. What if he returned and confessed his true feelings and she admitted that she felt the same way? Alison seemed to have talked herself into wanting to carry the pregnancy to term, but realized it wasn't the right decision.
Doing a web search for abortion stories, I ran across this story of a married couple with children who chose to abort and she's at peace with her decision. At the Feminist Women's Health Center's website, there are story after story of women who had abortions. Some stories are of women who stayed with the man, as one woman put it, "who fathered the child who was not to be."
This leads me back to the question from two years ago: Can abortion be a part of a love story? I still think it can.
On Glee, what if Quinn had decided to have an abortion? Would that had given her some honest time to strengthen her relationship with Finn? Or would that have driven him into the arms of Rachel sooner? I'm sure there are other and perhaps better what-ifs in pop culture, but seriously, what if an abortion was what saved a relationship instead of dooming it to be feel like a forced marriage? Allowing the characters to reexamine their lives and move on together?
Now who's brave enough to let us see that relationship blossom after a sunny morning at the local abortion clinic?
Um, yeah...here's example #36,423 of "I think too hard."
Basic Baked Tofu
I've heard a lot of differing opinions in the debate about soy. Some say soy is great for you because it's low in calories and fat, but high in protein. Some also say that soy reduces heart disease. However, others say that soy causes hormonal imbalances since it mimics estrogen. There are also many questions about genetically-modified soy. I'm sure my fellow grad student, Erin (M.), is far more knowledgeable about these areas than I am. ;)
What I do know about soy is that there are a lot of people who have soy allergies or can be sensitive to it. I consider myself to be part of this second category, so I try to limit my use of soy in my cooking. However, I do love a good batch of marinated tofu.
The fun thing about tofu is that it has no real flavor of it's own - it's a blank canvas for marinades and sauces and can be used in many different dishes. Tofu is made from soybean curd that has been pressed into blocks. There are different varieties of tofu - silken, soft, firm, extra-firm - which relate to the moisture content. For most of my cooking, I prefer the extra-firm variety because it holds together the best.
This recipe is a just a basic batch of marinated tofu that has been baked. It can then be used in wraps, salads, sandwiches, or with rice or quinoa. It's also a great snack.
Here's how I made mine:
1 package extra-firm tofu
3 tbsp soy sauce
1 tbsp olive oil
1 tbsp dried basil
1 tbsp spicy mustard
salt
pepper
Remove the tofu from the package and drain the liquid. Place the block of tofu on a plate and place a second place on top of it. This will help draw out the excess moisture. Let it sit for 10 minutes.
While the tofu sits, mix the soy sauce, olive oil, basil, mustard, salt, and pepper together in a medium-sized bowl. After 10 minutes, slice the tofu in strips about 1/2 inch thick. Marinate the strips in the mixture for about 30-60 minutes.
While the tofu is marinating, preheat the oven to 375 degrees F. After it is done marinating, place the tofu strips on a baking pan and bake for 30-45 minutes, flipping halfway through.
The nice thing about this recipe is that it's easy to make and can be modified in different ways. You can also experiment with different spices in your marinade. To mix it up, try using parsley, cilantro, garlic, ginger, or onion powder. You can also use sesame oil or lemon juice instead of soy sauce.
What I do know about soy is that there are a lot of people who have soy allergies or can be sensitive to it. I consider myself to be part of this second category, so I try to limit my use of soy in my cooking. However, I do love a good batch of marinated tofu.
The fun thing about tofu is that it has no real flavor of it's own - it's a blank canvas for marinades and sauces and can be used in many different dishes. Tofu is made from soybean curd that has been pressed into blocks. There are different varieties of tofu - silken, soft, firm, extra-firm - which relate to the moisture content. For most of my cooking, I prefer the extra-firm variety because it holds together the best.
This recipe is a just a basic batch of marinated tofu that has been baked. It can then be used in wraps, salads, sandwiches, or with rice or quinoa. It's also a great snack.
Here's how I made mine:
1 package extra-firm tofu
3 tbsp soy sauce
1 tbsp olive oil
1 tbsp dried basil
1 tbsp spicy mustard
salt
pepper
Remove the tofu from the package and drain the liquid. Place the block of tofu on a plate and place a second place on top of it. This will help draw out the excess moisture. Let it sit for 10 minutes.
While the tofu sits, mix the soy sauce, olive oil, basil, mustard, salt, and pepper together in a medium-sized bowl. After 10 minutes, slice the tofu in strips about 1/2 inch thick. Marinate the strips in the mixture for about 30-60 minutes.
While the tofu is marinating, preheat the oven to 375 degrees F. After it is done marinating, place the tofu strips on a baking pan and bake for 30-45 minutes, flipping halfway through.
The nice thing about this recipe is that it's easy to make and can be modified in different ways. You can also experiment with different spices in your marinade. To mix it up, try using parsley, cilantro, garlic, ginger, or onion powder. You can also use sesame oil or lemon juice instead of soy sauce.
Don't call me a Supermom
Life's been pretty good the last few years in terms of accolades, but with each accolade, I get asked "How do you do it all?" or get called a Supermom.
Answers? I don't. I'm not.
If I did it all, I wouldn't miss important networking events. This is the area where I really shortchange myself. I know I should be going to more networking things to get to know y'all, but when I spend 1-2 nights out doing activist stuff, I just can't bring myself to take another night to grab a drink. Not that I don't love ya, ok?
If I did it all, I'd spend 15 minutes a day on the elliptical keeping myself not in shape, but healthier than I currently am. I really should be. I'm 35. I'm my mother's daughter and she was about 38-39 when she was told she was diabetic.
Supermom doesn't need sleep. I do,
Supermom has it all "up here." I have an electronic calendar and if something's not in there, it ain't getting done.
Supermom keeps house. I don't. I am a clutter queen. And really, organization divas/mavens, don't even try pitching me. It's really a question of priorities and it's not one of mine.
If I did it all, my husband would be bored. He's a father and a wonderful partner. He's no slacker, so juggling all of our schedules is an Olympic event and the kid's only 6 1/2. Without him, I wouldn't be able to do half of what I do. Ditto for my chosen family members who are there for us when we need a babysitter, I need a pick me up or when I need someone to jump up & down in celebration of me.
Part of my rejection of "doing it all" or being a Supermom is that I know I fall way short. The other part is that by focusing on what I do so I can achieve a certain level of success is to ignore the work that those who love me do.
I truly, truly appreciate the accolades and the love people share with me. But I never want anyone, especially aspiring feminist moms, to think that I do this alone or single-handed. My wins are team wins...even if there is an I in Veronica.
Yes, I edited the supermoms in this post. that's what I get for writing quickly so late at night.
Answers? I don't. I'm not.
If I did it all, I wouldn't miss important networking events. This is the area where I really shortchange myself. I know I should be going to more networking things to get to know y'all, but when I spend 1-2 nights out doing activist stuff, I just can't bring myself to take another night to grab a drink. Not that I don't love ya, ok?
If I did it all, I'd spend 15 minutes a day on the elliptical keeping myself not in shape, but healthier than I currently am. I really should be. I'm 35. I'm my mother's daughter and she was about 38-39 when she was told she was diabetic.
Supermom doesn't need sleep. I do,
Supermom has it all "up here." I have an electronic calendar and if something's not in there, it ain't getting done.
Supermom keeps house. I don't. I am a clutter queen. And really, organization divas/mavens, don't even try pitching me. It's really a question of priorities and it's not one of mine.
If I did it all, my husband would be bored. He's a father and a wonderful partner. He's no slacker, so juggling all of our schedules is an Olympic event and the kid's only 6 1/2. Without him, I wouldn't be able to do half of what I do. Ditto for my chosen family members who are there for us when we need a babysitter, I need a pick me up or when I need someone to jump up & down in celebration of me.
Part of my rejection of "doing it all" or being a Supermom is that I know I fall way short. The other part is that by focusing on what I do so I can achieve a certain level of success is to ignore the work that those who love me do.
I truly, truly appreciate the accolades and the love people share with me. But I never want anyone, especially aspiring feminist moms, to think that I do this alone or single-handed. My wins are team wins...even if there is an I in Veronica.
Yes, I edited the supermoms in this post. that's what I get for writing quickly so late at night.
Physicians and social media - ACP Hospitalist features Dr. Rob
From ACP Hospitalist:
"Dr. Lamberts’ words aren’t just vanishing into cyberspace. His blog, Musings of a Distractible Mind, gets about 20,000 visitors who view 50,000 pages a month, according to his own analytics data. By the end of 2009, his list of Twitter followers numbered nearly 1,500 and counting.
Today’s physicians have an ever-expanding number of social media vehicles through which to express themselves. Tools like Twitter, Facebook and blogging can potentially help physicians better educate and interact with patients, perhaps even humanizing themselves in the process. But mishandling that powerful online megaphone can potentially risk, or at the very least blur, the doctor-patient relationship, according to social media-savvy physicians.
Initially, when he was virtually unread, Dr. Lamberts said he blogged about a few interesting cases, always cloaking the patient details. But he soon halted that practice."
I follow a similar approach described in detail in the website disclaimer:
"There is no real life patient data on this website. Please note: we do not write or “blog” about patients. All case descriptions are fictional, similar to the descriptions you can find in a multiple choice questions textbook for board exam preparation. Cases course and description do not follow real cases."
http://clinicalcases.org/2002/01/disclaimer-and-terms-of-use-agreement.html
"Dr. Lamberts’ words aren’t just vanishing into cyberspace. His blog, Musings of a Distractible Mind, gets about 20,000 visitors who view 50,000 pages a month, according to his own analytics data. By the end of 2009, his list of Twitter followers numbered nearly 1,500 and counting.
Today’s physicians have an ever-expanding number of social media vehicles through which to express themselves. Tools like Twitter, Facebook and blogging can potentially help physicians better educate and interact with patients, perhaps even humanizing themselves in the process. But mishandling that powerful online megaphone can potentially risk, or at the very least blur, the doctor-patient relationship, according to social media-savvy physicians.
Initially, when he was virtually unread, Dr. Lamberts said he blogged about a few interesting cases, always cloaking the patient details. But he soon halted that practice."
I follow a similar approach described in detail in the website disclaimer:
"There is no real life patient data on this website. Please note: we do not write or “blog” about patients. All case descriptions are fictional, similar to the descriptions you can find in a multiple choice questions textbook for board exam preparation. Cases course and description do not follow real cases."
http://clinicalcases.org/2002/01/disclaimer-and-terms-of-use-agreement.html
Image source: OpenClipArt.org, public domain.
Related:
Related:
Why keep blogging on health topics?
Dr. Mike Cadogan, an ER physician and an award-winning medical blogger, in essence asked on Google Buzz: "Why keep blogging on health topics?" See his post and the comments below:
Dr. Mike Cadogan
Some days I worry about being so connected on the web. Some days I feel I should just treat the patient physically in front of me and concentrate the years of contextual learning on the individual consulting me for treatment.
Then I stumble across a pixellated torrent of self-diagnosing, non-contextual, copy-paste tripe (on some website)...
Question: "i am feeling so much…itching in my breast….that i have scratched it and it has converted into a wound….i hav used antiseptic cream also it cured my wound but again i feel itching…plz tell me some solution to get rid of it plz…..and i am so… confused…..plz help me…."
Informed Answer: "If you had breast cancer, you would see and feel a lump (cancerous tumor). You probably just got bit by a bug or something."
...and I feel justified for attempting to join with colleagues in providing open source medical information visually enhanced for contextual learning and iteration...
Ves Dimov, M.D.
Don't make web publishing feel like a job. Slow down. Relax. Enjoy. The work on the web as a physician is extremely important because it provides credible information.
Dr. Mike Cadogan
Some days I worry about being so connected on the web. Some days I feel I should just treat the patient physically in front of me and concentrate the years of contextual learning on the individual consulting me for treatment.
Then I stumble across a pixellated torrent of self-diagnosing, non-contextual, copy-paste tripe (on some website)...
Question: "i am feeling so much…itching in my breast….that i have scratched it and it has converted into a wound….i hav used antiseptic cream also it cured my wound but again i feel itching…plz tell me some solution to get rid of it plz…..and i am so… confused…..plz help me…."
Informed Answer: "If you had breast cancer, you would see and feel a lump (cancerous tumor). You probably just got bit by a bug or something."
...and I feel justified for attempting to join with colleagues in providing open source medical information visually enhanced for contextual learning and iteration...
Ves Dimov, M.D.
Don't make web publishing feel like a job. Slow down. Relax. Enjoy. The work on the web as a physician is extremely important because it provides credible information.
Chris Nickson
I agree - the enormous accessibility of web resources almost makes it a moral imperative to put quality information out there - because, like it or not, people are turning to the web for their information needs.
Nearly everyone in the U.S. carries BPA - the chemical may increase risk of heart disease
From WebMD:
More than 90% of Americans carry the plastics chemical BPA in their bodies. But those with the highest BPA levels have the highest risk of heart disease.
BPA -- bisphenol A -- is one of the world's most heavily produced chemicals used to make PVC pipes, epoxy resins that line food cans, food packaging, and drink containers.
There's no way to avoid BPA entirely: It's in food, water, and air.
Some ways to reduce exposure to BPA:
- Don’t microwave polycarbonate plastic food containers. Polycarbonate containers that contain BPA usually have a No. 7 on the bottom.
- Reduce your use of canned foods. Eating just one canned soup/day for 5 days leads to 1,000% increase in bisphenol A (BPA) in the urine (WebMD, 2011).
- When possible, opt for glass, porcelain, or stainless steel containers, particularly for hot food or liquids.
References:
BPA May Be Linked to Heart Disease Risk. WebMD.
Controversy continues over safety of bisphenol A - Type “bisphenol A” (BPA) in PubMed & you get more than 6000 results. Lancet, 2011.
More than 90% of Americans carry the plastics chemical BPA in their bodies. But those with the highest BPA levels have the highest risk of heart disease.
BPA -- bisphenol A -- is one of the world's most heavily produced chemicals used to make PVC pipes, epoxy resins that line food cans, food packaging, and drink containers.
There's no way to avoid BPA entirely: It's in food, water, and air.
Some ways to reduce exposure to BPA:
- Don’t microwave polycarbonate plastic food containers. Polycarbonate containers that contain BPA usually have a No. 7 on the bottom.
- Reduce your use of canned foods. Eating just one canned soup/day for 5 days leads to 1,000% increase in bisphenol A (BPA) in the urine (WebMD, 2011).
- When possible, opt for glass, porcelain, or stainless steel containers, particularly for hot food or liquids.
Identification in plastics (Wikipedia)
There are seven classes of plastics used in packaging applications. Type 7 is the catch-all "other" class, and some type 7 plastics are made from bisphenol A monomer. Type 3 (PVC) can also contain bisphenol A as an antioxidant in plasticizers.
Types 1, 2, 4, 5, 6 do not use bisphenol A during polymerization or package forming.
References:
BPA May Be Linked to Heart Disease Risk. WebMD.
Controversy continues over safety of bisphenol A - Type “bisphenol A” (BPA) in PubMed & you get more than 6000 results. Lancet, 2011.
Exposures to dioxins and PCBs are associated with reduced growth during the peripubertal period http://goo.gl/w0WBO
Gestational BPA exposure affected behavioral and emotional domains at 3 years of age, especially among girls. Pediatrics, 2011.
Gestational BPA exposure affected behavioral and emotional domains at 3 years of age, especially among girls. Pediatrics, 2011.
Tuesday, February 23, 2010
The Right Birth Control Method is Just a Click Away
No matter our age, many women have questions about which birth control method to use. We might have started on the pill in our 20s, but considered switching to a non-hormonal method. We may have different needs now than we did when we first considered birth control, or we may be looking into our options for the first time. But how do we figure it out without spending all day at WebMD?
Well Planned Parenthood has a widget for that!
Well Planned Parenthood has a widget for that!
Communications Vital in Mobilizing Haiti’s Humanitarian Relief
“Texting has just been revolutionary in terms of how we’re communicating,” Rick Perera, press officer for CARE, told a group of Atlanta-area professional communicators a day before his return to earthquake-ravaged Haiti. Within a short time, CARE’s IT team had set up adequate IT infrastructure on the ground to enable volunteers and home staff to coordinate logistics easily over mobile phones and high-speed Internet.
The relief work of CARE, working with corporate partners, has touched nearly 200,000 Haitians as of mid February. The need is immense, especially for shelter, clean water and othe r basic necessities. The toll from the quake has left more than 210,000 dead and 1.2 million people displaced.
Joining Perera at the IABC Atlanta February luncheon was Delta Air Lines’ Frank Wrenn, who manages external affairs and communications for the world’s largest airline. Both shared the ir organizations’ role in the aftermath of the Jan. 12 earthquake, and how vital communications is in mobilizing and funding relief efforts.
Delta, which has one Haitian employee who lost everything in the disaster, has flown five missions to the Caribbean island state, three under the US military and two to transport supplies, the news media and personnel from key NGOs such as CARE.
Worldwide, Delta’s employees have raised funds to help Haitians, including supporting a new NGO, Yéle Haiti , a foundation started by Grammy-Award winning musician, producer and social entrepreneur Wyclef Jean. Employees raised $10,000 by buying t-shirts for the NGO. Groups of employees working overtime in a reservation center donated the ir overtime hours, which totaled $40,000, to the relief effort.
“A lot of what we’re doing isn’t just financial, it’s about employee volunteerism, too,” says Wrenn. Delta’s corporate responsibility program, “Force for Doing Good,” allows employees to get involved in initiatives that support the company’s community outreach in four key areas --advancing global diversity, global wellness, improving the environment and performing arts and culture.
A key priority at CARE is reaching the estimated 37,000 pregnant women in the earthquake zone by providing “safe-delivery kits” to midwives and othe r women in the community. It’s a tough challenge in a country that has one of the highest maternity mortality rates -- 670 women die out of every 100,000 who give birth under normal circumstances.
Building Connections One Girl Scout, Mothe r at a Time
“In our communications, we are looking to help the American public understand at a very personal level what the lives are like for the people in Haiti ,” Perera says. “By appealing to women in the United States , we’re working very hard to create those connections.”
CARE has begun to share stories of local Boy and Girl Scouts throughout the country who are helping CARE with relief efforts as a means to make sense of the tragedy and do something positive for the ir country. One Haitian Girl Scout, Joanie Ystin, barely escaped her home before it crumbled. She lives in Leogane, a city an hour from the capital that was at the epicenter of the earthquake. Her fathe r died in the rubble. She later found her Girl Scout uniform and joined in the volunteer efforts (her story is chronicled on CNN.com). According to Perera, 90 percent of the buildings in Leogane were destroyed.
Doing Good? Storytelling has an Important Role
Wrenn described how challenging it was in the beginning to balance the desire of Delta employees to know what was being done in Haiti , with the desire of executive management not to “blow our own horn.”
It’s a common corporate dilemma that many PR and communications staff must address – but in times of humanitarian need on the scale that we are seeing in Haiti, companies that are making a difference shouldn’t be reticent about sharing the ir efforts and lessons learned -- not necessarily through a press release, but through othe r communications mechanisms (face to face, video, web, social networking). Personalizing the se efforts through the eyes of real people – whethe r it be a Delta pilot who flew into Port au Prince or the volunteer spirit of a Girl Scout in Haiti -- tell a powerful story that can influence and inspire, as well as enhance brand reputation and create broad-scale support. Communications and engagement should be the overwhelming priority.
Edelman Trust Barometer: Trust in NGOs onthe Rise
Not surprising, NGOs arethe most trustworthy organizations, according to results of the 2010 Edelman Trust Barometer. In its 10th year, Edelman’s annual international study of opinion leaders aged 25 to 62 found that trust in U.S. business rose 18 percent while trust in the government remained stable. Technology remains the most trusted sector, while trust in the media continued its three-year decline, now ranking lowest of the four institutions studied.
Edelman Trust Barometer: Trust in NGOs on
Not surprising, NGOs are
“Although trust in business is up, the rise is tenuous. Globally, nearly 70 percent of informed publics expect business and financial businesses will ‘revert to business as usual’ after the recession. – Executive Summary, Edelman 2010 Trust Barometer
Quinoa Millet Salad
This salad would be great at a picnic on a warm summer day. Unfortunately, it's February and I live in Seattle. Nonetheless, this is a light and delicious salad.
I did not initially realize that the Italian herb blend I bought also had lavender, which gives this salad an interesting twist. Do I like it enough to add it again? The jury's still out. For my salad, I doubled the amount of peas and also added in chickpeas and red bell pepper.
From the Veg-Feasting Cookbook:
Serves 6 to 8
5 cups water
1 cup quinoa, rinsed well
1 cup millet, rinsed
1 cup drained and quartered artichoke hearts
1/2 cup julienned carrots
1/4 cup diced red onion
1/4 bunch chopped fresh parsley
1/2 cup sunflower seeds
1/3 cup sliced black olives
1 cup thawed frozen peas
Dressing:
1 clove garlic, chopped
1/3 cup lemon juice
1 1/2 teaspoons salt
1 teaspoon Italian herb blend
3/4 cup light-flavored oil, such as canola
Place 2 medium saucepans on the stove and pour 2 1/2 cups water into each. Bring the water to a boil and add the quinoa to one saucepan and the millet to the other. Cover, reduce the heat, and cook until the grains are soft, about 15 minutes for the quinoa and 20 minutes for the millet. Drain and rinse the grains in cold water. Set them aside to cool.
In a large mixing bowl, combine the cooked and cooled grains with the artichoke hearts, carrots, red onion, parsley, sunflower seeds, black olives and frozen peas.
In a blender, combine the garlic, lemon juice, salt, and Italian herb blend. Drizzle the oil into the blended ingredients. Toss the grain and vegetable mixture with the blended dressing and serve.
I did not initially realize that the Italian herb blend I bought also had lavender, which gives this salad an interesting twist. Do I like it enough to add it again? The jury's still out. For my salad, I doubled the amount of peas and also added in chickpeas and red bell pepper.
From the Veg-Feasting Cookbook:
Serves 6 to 8
5 cups water
1 cup quinoa, rinsed well
1 cup millet, rinsed
1 cup drained and quartered artichoke hearts
1/2 cup julienned carrots
1/4 cup diced red onion
1/4 bunch chopped fresh parsley
1/2 cup sunflower seeds
1/3 cup sliced black olives
1 cup thawed frozen peas
Dressing:
1 clove garlic, chopped
1/3 cup lemon juice
1 1/2 teaspoons salt
1 teaspoon Italian herb blend
3/4 cup light-flavored oil, such as canola
Place 2 medium saucepans on the stove and pour 2 1/2 cups water into each. Bring the water to a boil and add the quinoa to one saucepan and the millet to the other. Cover, reduce the heat, and cook until the grains are soft, about 15 minutes for the quinoa and 20 minutes for the millet. Drain and rinse the grains in cold water. Set them aside to cool.
In a large mixing bowl, combine the cooked and cooled grains with the artichoke hearts, carrots, red onion, parsley, sunflower seeds, black olives and frozen peas.
In a blender, combine the garlic, lemon juice, salt, and Italian herb blend. Drizzle the oil into the blended ingredients. Toss the grain and vegetable mixture with the blended dressing and serve.
Eyes Can Absorb Antioxidants From Green Tea, Which May Have a Protective Effect (In Rats)
Researchers fed laboratory rats green tea extract and then analyzed their eye tissues.
The results showed that different parts of the eye absorbed varying amounts of catechins. The area with the highest concentration of catechins was the retina, which is the light-sensing tissue that lines the back of the eye.
Antioxidant activity lasted for up to 20 hours after drinking green tea extract.
The results showed that different parts of the eye absorbed varying amounts of catechins. The area with the highest concentration of catechins was the retina, which is the light-sensing tissue that lines the back of the eye.
Antioxidant activity lasted for up to 20 hours after drinking green tea extract.
This is an animal study and we have no evidence that the same effect takes place in humans.
Coffee vs. Tea - Infographic of Health Benefits and Risks http://goo.gl/StIsr
Image source: Green Tea leaves in a Chinese gaiwan. Wikipedia, Wikimol, Creative Commons Attribution ShareAlike 2.5 License.
Image source: Green Tea leaves in a Chinese gaiwan. Wikipedia, Wikimol, Creative Commons Attribution ShareAlike 2.5 License.
Study: Protective role of lower body fat is striking, or how pear is better than apple
From Reuters:
People who accumulate fat around the abdomen and stomach are more likely to die of heart disease and other causes than bottom-heavy people.
People with fat in their thighs and backsides may live longer because the fat traps harmful fatty particles and actively secretes helpful compounds.
Fat on the bottom and thighs appears to store excess fatty acids. Pear-shaped people also appear to have lower levels of compounds called inflammatory cytokines.
Leg fat may also be better at producing hormones such as leptin, which are made by fat and affect appetite and metabolism.
References:
Why those fat thighs may help you live longer. Reuters, 2010.
Image source: Williams pear, 1822 printing from the Horticultural Society of London. Wikipedia, public domain.
People who accumulate fat around the abdomen and stomach are more likely to die of heart disease and other causes than bottom-heavy people.
People with fat in their thighs and backsides may live longer because the fat traps harmful fatty particles and actively secretes helpful compounds.
Fat on the bottom and thighs appears to store excess fatty acids. Pear-shaped people also appear to have lower levels of compounds called inflammatory cytokines.
Leg fat may also be better at producing hormones such as leptin, which are made by fat and affect appetite and metabolism.
References:
Why those fat thighs may help you live longer. Reuters, 2010.
Image source: Williams pear, 1822 printing from the Horticultural Society of London. Wikipedia, public domain.
Monday, February 22, 2010
Red Bean Jambalaya
Jambalaya is a spicy southern dish that typically has meat, seafood, vegetables, rice and stock. Creole Jambalaya originated from the French Quarter of New Orleans and is traditionally made with tomatoes. Cajun Jambalaya (also called "Brown Jambalaya") comes from Louisana's rural swampland and is not made with tomatoes.
This dish is easy to make and very hearty with the red beans. The warmth and spiciness make it the perfect winter dish for a cold day. I was so excited to try this that I tasted it too quickly and burned my tongue, which I do not recommend. :)
Makes 4 servings
1 tbsp olive oil
1 medium yellow onion, chopped
5 celery ribs, chopped
1 medium red bell pepper, chopped
3 carrots, chopped
3 garlic cloves, minced
1 c long-grain brown rice
2 cans red kidney beans
1 can black beans
1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups vegetable broth
cayenne pepper to taste
cilantro for garnish
In a large saucepan, heat the oil over medium heat. Add the onion, celery, bell pepper, carrots, and garlic. Cover and cook until softened, about 7 minutes.
Stir in the rice, beans, tomatoes, thyme, salt, black pepper, and cayenne pepper to taste. Add the broth, cover, and simmer until the vegetables are soft and rice is tender, about 1 hour.
Sprinkle with cilantro and serve.
Soy-free, gluten-free
This dish is easy to make and very hearty with the red beans. The warmth and spiciness make it the perfect winter dish for a cold day. I was so excited to try this that I tasted it too quickly and burned my tongue, which I do not recommend. :)
Makes 4 servings
1 tbsp olive oil
1 medium yellow onion, chopped
5 celery ribs, chopped
1 medium red bell pepper, chopped
3 carrots, chopped
3 garlic cloves, minced
1 c long-grain brown rice
2 cans red kidney beans
1 can black beans
1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can crushed tomatoes
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups vegetable broth
cayenne pepper to taste
cilantro for garnish
In a large saucepan, heat the oil over medium heat. Add the onion, celery, bell pepper, carrots, and garlic. Cover and cook until softened, about 7 minutes.
Stir in the rice, beans, tomatoes, thyme, salt, black pepper, and cayenne pepper to taste. Add the broth, cover, and simmer until the vegetables are soft and rice is tender, about 1 hour.
Sprinkle with cilantro and serve.
Soy-free, gluten-free
Health News of the Day
25% of stroke patients die within a year
25 percent of people who had a stroke died within a year and 8 percent had another stroke within a year. They said 50 percent either died or had another stroke or a heart attack within four years.
http://www.reuters.com/article/idUSTRE61E4TD20100215
Girls' involvement in team sports can mean lifelong improvements in educational, work and health prospects. NYTimes.
Counting Sheep Does Not Help You Fall Asleep
Subjects took slightly longer to fall asleep on nights they were instructed to distract themselves by counting sheep or were given no instructions at all. But when they were told to imagine a relaxing scene — a beach, for example — they fell asleep an average of 20 minutes sooner. Don’t count sheep; instead, try picturing relaxing images.
http://www.nytimes.com/2010/02/16/health/16real.html
Non-hospitalized patients dealing with an IBD flare-up are 16 times more likely to suffer a blood clot in a vein
http://www.reuters.com/article/idUSTRE61E4ON20100215
China discovers doughnuts — with salmon
"Patrick Lin is sure he can succeed where others have failed, and get the Chinese hooked on doughnuts. Doughnuts are shaped like pearl bracelets, and toppings include ham and cheese, red spaghetti sauce, salmon, spicy beef and seaweed flakes. "Dunkin' Donuts has dropped the sugar level as the Chinese, like Taiwanese, don't like snacks that are too sweet," she said. "It has also added new varieties, such as one with pork." Chinese newspapers don't have a word for doughnuts and call them "tian tian quan" or "sweet, sweet rings."
http://www.msnbc.msn.com/id/35394535/ns/business-consumer_news
Image source: OpenClipArt.org, public domain.
Subscribe and Connect by clicking on the buttons below:
25 percent of people who had a stroke died within a year and 8 percent had another stroke within a year. They said 50 percent either died or had another stroke or a heart attack within four years.
http://www.reuters.com/article/idUSTRE61E4TD20100215
Girls' involvement in team sports can mean lifelong improvements in educational, work and health prospects. NYTimes.
Counting Sheep Does Not Help You Fall Asleep
Subjects took slightly longer to fall asleep on nights they were instructed to distract themselves by counting sheep or were given no instructions at all. But when they were told to imagine a relaxing scene — a beach, for example — they fell asleep an average of 20 minutes sooner. Don’t count sheep; instead, try picturing relaxing images.
http://www.nytimes.com/2010/02/16/health/16real.html
Non-hospitalized patients dealing with an IBD flare-up are 16 times more likely to suffer a blood clot in a vein
http://www.reuters.com/article/idUSTRE61E4ON20100215
China discovers doughnuts — with salmon
"Patrick Lin is sure he can succeed where others have failed, and get the Chinese hooked on doughnuts. Doughnuts are shaped like pearl bracelets, and toppings include ham and cheese, red spaghetti sauce, salmon, spicy beef and seaweed flakes. "Dunkin' Donuts has dropped the sugar level as the Chinese, like Taiwanese, don't like snacks that are too sweet," she said. "It has also added new varieties, such as one with pork." Chinese newspapers don't have a word for doughnuts and call them "tian tian quan" or "sweet, sweet rings."
http://www.msnbc.msn.com/id/35394535/ns/business-consumer_news
Image source: OpenClipArt.org, public domain.
Subscribe and Connect by clicking on the buttons below:
Using Google Docs to facilitate patient flow in a health center via a shared spreadsheet
From Google Docs Blog:
"It is difficult to keep track of which patients are in which rooms, how many patients are in the waiting room, and how far the doctors are falling behind with their patients for the day. If patients were late, canceled their appointments, or the waiting room was overflowing, the doctor would be the last to know."
As an experiment, Southeast Health Center incorporated the “Check-in Tracker”, a shared spreadsheet on Google Docs, into their clinic flow which you can see a sample of below:
Image source: Google Docs Blog.
"When a patient checks in at the front desk, the clerk types “a” into the slot where that patient was scheduled. Using the “change color with rules” function, that slot turns orange to let everybody in the clinic know that Dr. Mark’s 8:15 AM patient has arrived. If the 8:55 AM patient arrives at 9:15 AM, the front desk types in “L 9:15” into that slot and the slot turns pink. Dr. Mark can look at the Google spreadsheet and type an “x” if he is unable to see the late patient or “ok” if he has time to see the patient. Patients in rooms turn green and indicate which room number. Discharged patients turn blue.
Everybody communicates in real time, because we are all signed into the same account."
References:
Using Google Docs to facilitate patient flow in a community health center. Google Docs Blog.
"It is difficult to keep track of which patients are in which rooms, how many patients are in the waiting room, and how far the doctors are falling behind with their patients for the day. If patients were late, canceled their appointments, or the waiting room was overflowing, the doctor would be the last to know."
As an experiment, Southeast Health Center incorporated the “Check-in Tracker”, a shared spreadsheet on Google Docs, into their clinic flow which you can see a sample of below:
Image source: Google Docs Blog.
"When a patient checks in at the front desk, the clerk types “a” into the slot where that patient was scheduled. Using the “change color with rules” function, that slot turns orange to let everybody in the clinic know that Dr. Mark’s 8:15 AM patient has arrived. If the 8:55 AM patient arrives at 9:15 AM, the front desk types in “L 9:15” into that slot and the slot turns pink. Dr. Mark can look at the Google spreadsheet and type an “x” if he is unable to see the late patient or “ok” if he has time to see the patient. Patients in rooms turn green and indicate which room number. Discharged patients turn blue.
Everybody communicates in real time, because we are all signed into the same account."
References:
Using Google Docs to facilitate patient flow in a community health center. Google Docs Blog.
Sunday, February 21, 2010
"Margaret Cho Salad" with Tempeh
This recipe came from the 1,000 Vegan Recipes cookbook and was originally called "Chinese Chicken Salad." However, I'm not the kind of person to make tofu or tempeh taste like "real meat" -- in my book tofu should just taste like tofu and tempeh should just be called tempeh.
I thought about calling this recipe "Chinese Salad with Tempeh." Then Ashley and I ended up having a conversation that this isn't truly a "Chinese salad," it is an American salad inspired by Chinese cuisine. We debated for awhile about what I should call it, and naturally, Margaret Cho's skit about the "Asian Chicken Salad" came up. It only seemed right to name this after her.
Makes 4 servings
2 cups finely shredded romaine lettuce or cabbage
1/2 cup shredded carrot
1/4 cup minced green onions
2 tbsp chopped fresh cilantro
1 garlic clove, crushed
1 tsp fresh grated ginger
3 tbsp creamy peanut butter
1 tbsp hot water
1 tbsp fresh lemon juice
1 tbsp toasted sesame oil
2 tbsp soy sauce
1/2 tsp sugar
12 ounces baked marinated tofu (or tempeh or seitan)
1/3 c chopped unsalted roasted peanuts, for garnish
(I also added shredded cucumber and bell peppers for some extra veggies.)
In a large bowl, combine the lettuce, carrot, green onions, and cilantro. Set aside.
In a blender or food processor, mince the garlic and ginger, then add the peanut butter, lemon juice, water, oil, soy sauce, and sugar. Blend until smooth. Pour the dressing over the lettuce mixture, add the tofu (or tempeh) and toss well to coat. Garnish with peanuts and serve.
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