Monthly Archives: February 2014

Michael Pollen goes into the kitchen to cook, and finds answers to pressing health, environmental, social– even spiritual– problems. “…what is the most important thing an ordinary person can do to help reform the American food system, to make it … Continue reading

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“…in the end, health is just a byproduct of learning to cook.”

“You could argue that cooking is the activity that most defines us as humans. Dolphins have a language; crows can create tools, but only humans can cook. By cooking, we transform the mundane into something sacred. And then we share … Continue reading

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Food: Point A to Point B

I am upset that I live in a land of plenty, have enough to eat, yet I’m surrounded by hungry people. In the communities where I live and work (both Boston suburbs), especially among children, hunger is a daily occurrence. Kids … Continue reading

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The Art of Presence

At an IMS retreat in Barre MA, I asked Rodney Smith, one of the teachers, what is being present like? How does action come out of non-action? How do you maintain a large awareness of the life you are living, and live … Continue reading

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Why Do We Eat?

This is the first of 6 questions developed by Megrette Fletcher and Michelle May for people with diabetes and their caregivers to ask. Their approach is outlined in Eat What You Love and Love What You Eat with Diabetes. I … Continue reading

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For the past several months I have been consumed with work. At the end of February 2013, I was hired by the town of Everett, MA to consult to Energize Everett, community health outreach program,  funded by a Mass in … Continue reading

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