Archive for the ‘Editor’s Note’ Category
Phenomenal women. They are all around us. And since I started working on our May issue, which is our women’s issue, I have met even more. Before I even had a chance to consider how to frame an issue around women, some amazing ladies caught my attention. There seems to be no shortage of women who, driven by passion, excel at what they do. In the following pages you will meet a few of these incredible women—they impact our communities, our world and, by extension, our own lives.
You will hear from actress and surfer Veronica Grey, who is passionate about decreasing the amount of plastic that is threatening our oceans,
Women’s health is discussed by Ayurvedic practitioner Anita Rangaswami, who addresses holistic well-being during pregnancy, and by Dr. Shana Wingo, a leading gynecological oncologist who educates us about the symptoms, diagnosis and treatment of ovarian cancer. We also hear from gold medalist Shannon Miller, an ovarian cancer survivor who is now pregnant with her second child.
Happy Earth Month! Change is something that makes many of us uncomfortable. We like familiarity, established routines, and comfortable habits—good or bad. I am guilty of that too, sometimes, but I also like getting out of my comfort zone. I enjoy the squeeze of anxiety that grips my chest when facing the unknown, and the rush that comes from conquering it. So I am very excited about my new role as Editor-in-Chief of Green Living magazine. It is a big change and a challenge that I wholeheartedly embrace. In my first weeks here, I have learned so much. I have been inspired, and I have been motivated to change. Now I encourage you to do the same. Embrace the change that comes from living green. April is Earth Month—an entire month dedicated to our planet. It is a time to remind ourselves just how beautiful and fragile our world is and to realize that we have the power to influence its future, and our own.
I am very excited for our March issue. Spring is the time of renewal, new growth and fresh starts. It is time to get outside, enjoy nature and appreciate the many precious moments that fl y by us in an instant. For more than three years our EIC, Tishin Donkersley, M.A., has worked hard to develop vibrant content for our readers. I express gratitude to Tishin for her creative vision that she has brought to Green Living Magazine. She has left a large footprint within the community. I will miss her and wish her great success on her new ventures. In this edition we feature eco-fashion and beauty, food sensitivities, raw food for your pets, growing citrus, green home products, cloud computing, traveling vixens and Give Back Day.
Happy holidays to all! Ah, December, I do miss you. I love this time of year, not just because of the holidays and the festive attitudes, but also because of the opportunity to wear layers, to make s’mores and drink hot cocoa, and to go crazy with the holiday lights.
This month we are focused on reducing stress, fighting holiday weight gain, and having fun. I encourage you to read the article from the Chopra Center for Wellbeing that discusses reducing your stress at family events — good advice to take with you. On the weight gain, contributing author Barbi Walker talks about how too much sugar can decrease your brain function, and how to be mindful of all of the holiday sweets at work — use our tips to manage calories when faced with delicious temptations. For the fun section, I sat down with celebrity chef Brian Malarkey of the newly opened Searsucker in Scottsdale — the first expansion of the wildly popular restaurant concepts based in San Diego. (Others include Burlap, Gingham, Gabardine and Herringbone — names inspired by fabric styles worn at the Kentucky Derby on opening day.) This guy has so much positive energy and awesome vibe that it was hard not to high-five him during the interview. His Executive Chef Steven “Chops” Smith was just as amped to bring his patrons some delicious food and create an environment where you can come-eat-stay-and hang out with friends. It’s a must-do.
I love Fall. The changing of the seasons, the weather, and especially the food. I can’t wait for the colorful fruits and vegetables to fill the produce shelves and bring such warmth to the kitchen. About this time of year, I bust out my slow cooker and gear up for the hearty winter dishes — especially soups.
Here’s a little bit of trivia for you: The first slow cooker was developed in 1971 by the Naxon Utilities Corporation of Chicago, and was named the “Naxon Beanery All-purpose Cooker.” It was made to cook, well, beans. In that same year, the Rival Company took over Naxon and, during R&D, they figured out that the Beanery cooked meat better than beans. This discovery led to the re-introduction of the Beanery, now known as the Crock-Pot®. The first Crock-Pot had a cooking pot, a round lid, an electric heating element, and came only in a bright red color.
November is our harvest issue, and we are going to talk about my favorite subject, food! We can go on and on about this and that recipe, but my biggest concern about food is what is IN our food, and how our “quick and convenient” driven society is fueling the problem. Contributing author Aimee Welch dishes out an exposé on what is actually found in our processed foods—high-fructose corn syrup, salt, food dye—and that’s just the beginning. After reading this, you may find yourself running to the produce aisle.
No one likes it and no one looks for reasons to take on more of it. One problem is that the majority of health-related problems stem from – you guessed it – stress. How do we begin to manage it? How do we reduce it? There are experts galore who will be more than happy to direct you to their website, the bookstore, or send you a monthly newsletter talking all about methods that will reduce your stress – believe me, they’ve sent me a copy.
The funny thing is, within all of the “solutions” out there, there really is a common thread; it’s a simple solution, one that the most prestigious in the health and wellness industry have shared with me… stress management comes down to your commitment to prioritizing you, and then taking steps to do so. Yep, it’s that simple. Shocking, huh? There isn’t a formula, an herb, or a mantra that cures all of your stress, so you have to take stress head-on. “Easier said than done,” you say? Really?
Part of my enjoyment in life involves good food, and great company who makes me laugh. I can honestly say that I am at my happiest standing in my kitchen preparing appetizer after appetizer for a group of friends, old and new, while enjoying some good laughs. I enjoy it so much that I’m one hostess who always keeps a list of foods handy for that spontaneous gathering, or an impromptu guest—and if you come to my house, you will eat. Yes, I love food, and the more I grow to enjoy food, the more I want to learn about it. I want to be inspired by the origin of a dish and the ingredients in it. I believe that food brings people together and unites them, and I want to participate in this cycle. Most recently I planted my herbs (basil, rosemary, and mint) and took a stab at growing tomatoes. Now I’m looking forward to one amazing homegrown insalata caprese. The insalata caprese originated from the island of Capri, off the west coast of Italy, and it’s also referred to as the insalata tricolore, referring to the three colors of the Italian flag. Now that is a trivia question you can answer!