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March 2018 - Letter From Publisher

Nicole Miale

Nicole Miale

The words “healthy food” may elicit groans and grumbles from some because there’s a pervasive storyline that if something is healthy, it must not taste very good. The opposite is true! The more I learn about food and nutrition—real nutrition, not the kind pushed by lobbyists via the ADA food pyramid—the more exciting it feels to me. I’ve been happily surprised to learn how much I love some of what are now known as the healthiest kinds of foods. A few personal discoveries in recent years include spicy ethnic cuisine, more heavily plant-based meals, and generous use of garlic and ginger. These all feature prominently in this issue. Whether you’ve been eating and cooking mindfully for years—or have just found out that milk does not in fact “do a body good” unless you’re a baby cow—we think you’ll find inspirational, educational and delicious ideas in this month’s pages. 

A food issue wouldn’t be much without some great recipes to make at home; we squeezed in a whole bunch! From simple immune-boosting syrups to ideas for transitioning to a whole-food, plant-based diet to ethnic main dishes from around the world, we hope you enjoy trying some of these suggestions. Please share the successful recipes  with your friends and family. Traditions change only when they are forced to by the people who dare. We can effect change on the food culture in this nation through the choices we make and sharing them with others. Buy organic and local when possible. Use health-promoting spices and herbs. Support health and well-being with a food pharmacy stocked in the kitchen rather than pills found in a bathroom medicine cabinet. I’m working on implementing these principles more fully in my life and feel so much better when I do! 

If after reading this month’s articles you would like still more on the topics, there are several terrific food-related events happening this month in Connecticut. Check out the Inspired Table section for details on the CT-NOFA Annual Winter Conference, OrganiConn 2018, taking place on March 10 in Danbury. Then world-renowned researchers will present an important workshop at Holcomb Farm in West Granby on March 24 about the impact of glyphosate on our soil, plants and well-being. The health of our food supply is in jeopardy; the people organizing, presenting and attending these events may be a last line of defense. Please consider becoming a part of the healthier food movement in ways that make sense for you. 

Wishing you many enjoyable meals …

With love and light,

Nicole

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