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Natural Awakenings Naples and Fort Myers

Letter from Publisher

The first time my niece Alissa, in early childhood, realized that the food she was eating had a “face”, she refused to eat it. Now, nearly 25 years later, she hasn’t wavered from the “headless” diet decision of her youth.

I grew up eating hot dogs and hamburgers like most of my peers, except on Fridays, when our family ate fish for religious reasons. It wasn’t until after high school that my independent food choices began reflecting my evolving consciousness and I switched to a vegetarian diet for several years. These days, my dairy-free, gluten-free, mostly plant-based routine is more akin to a flexitarian diet.  A “do no harm” guidepost steers me here, as in all areas of life, although I stretch it to include the occasional meat or fish dish that lands on my plate.

My current approach might most appropriately be termed a “kindness diet”. My aim is to tune into my social surroundings and do my best under the circumstances to nourish myself while giving thanks for the blessings of life-giving provisions. I envision that one day, everyone may come into the realm of a diet that lovingly embraces all living things.

In this month’s special Food Matters issue, you’ll find a variety of views represented on how to make food choices supporting the health and well-being of both ourselves and our planet. In the feature article, “Meaty Truths,” Melinda Hemmelgarn sheds light on vital issues that make conscious eaters wary of the industrial meat system, while steering omnivore readers toward smarter choices such as grass-fed beef. In Tracey Narayani Glover‘s article “Why Vegan?” we learn that although raising grass-fed cattle means more humane conditions, they still consume disproportionate resources than growing food plants. Judith Fertig then explores creative ways to increase our plant consumption in “Taste the Rainbow: Expand Your Palate with New Colorful Veggies”.

I miss simpler times before we had to navigate past genetically modified (GMO) foods, when “natural” meant something’s God-given state and food labels were easy to understand. The simplest way I’ve found to get around the complexity is to seek out real food in its purest state. Fortunately, we have plenty of local resources to support our quest; it can even be a fun adventure!

Last year I was among the folks having a great time at Food & Thought’s Healthy Food Summit and Natural Awakenings is front and center at this year’s event from April 1 to 3. Check out the lineup of speakers and plan to spend the whole weekend hanging out with new and cherished friends in this enlightening environment.

There’s plenty to get riled up about these days over what has happened to our food supply and environment. Taking the initiative to be informed and make the best decisions possible is a prime way to nurture individual health, protect our collective food supply and vote with our dollars for an agricultural system that works for us all.

To being kind to ourselves and our world,

Sharon Signature

Sharon Bruckman