Two Classes Coming Up at McHenry County College in Spring, 2016

By Leslie A. Cook, vegetatingwithleslie.org

(This post appeared in the Woodstock Independent in September, 2015.)

So thinking toward spring. How about "Springing Into Good Health" this year? This Spring, that is. That’s one of two classes I’m going to teach at McHenry County College in March 2016. I’d like to tell you a little about these classes because they’re exciting to me, and I hope they will be to you. They are a consolidation and summary of what I have done with food over forty-five years.

Eat Less Meat (dem's fightin' words)

By Don's Early Light, Donald J. Brix, Ph.D.

John Robbins’ website, The Food Revolution, recently passed along a list of six claims the (red) meat industry is promulgating, trying to stem Americans’ diminishing consumption of its product. Robbins, probably justifiably, calls the six statements “lies.” Here’s the list with a few observations.

Jamie Oliver’s Food Revolution Day 2015: An Addendum

By Leslie A. Cook, vegetatingwithleslie.org

Do Food Products' Labels Tell Us Anything?

Have you ever noticed that there’s lots of “nutritional” information on all the items in the center part of your local grocery store and NONE on the real foods around the periphery of the store? Of course, this information is required on the commercially created food products in the center of the store, and I imagine we assume it’s not needed for the real food. I mean, a carrot is a carrot, right?

To Eat It Or Not To Eat It: Odds 'n' Ends, Bits 'n' Pieces, Tips 'n' Tidbits

By Don's Early Light, Donald J. Brix, Ph.D.

Low-fat, whole-foods, plant-based.  (LFWFPB) (LOFAWHOFOPBA) (LOWFAWHOFOOPLABA). I’m dispirited by my repeated failures to conjure a pronounceable acronym for the six words that specify what’s likely the most health-promoting way of eating on the planet.