NALA MAG 0316

1natural awakenings March 2016

March 2016 | S.E. Louisiana Edition | NALAmag.com

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Tory McPhail Why Ingredients Matter for New Orleans

H E A L T H Y L I V I N G H E A L T H Y P L A N E T

FOOD MattersEating Locally, Thinking Globally

feel good • live simply • laugh more

Meaty TruthsChoosing Meat that’s Sustainable and Safe

TASTE the RAINBOWExpand Your Palate with New Colorful Veggies

2 SE Louisiana NALAmag.com


contentsNatural Awakenings is your guide to a healthier, more balanced life. In each issue readers find cutting-edge information on natural health, nutrition, fitness, personal growth, green living, creative expression and the products and services that support a healthy lifestyle.

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10 MEET CHEF TORY McPHAIL Executive Chef of Commander's Palace in New Orleans

14 LAND MANAGER ALLAN SAVORY ON HOLISTIC PASTURING How Cows Can Help Reverse Climate Change by Linda Sechrist

15 TASTE THE RAINBOW Expand Your Palate with New Colorful Veggies by Judith Fertig

16 MEATY TRUTHS Choosing Meat that’s Sustainable and Safe by Melinda Hemmelgarn

20 SOURCING LOCALLY Eating Locally, Thinking Globally? by Meredith Bambrick

23 COLOR ME CALM Grownups De-Stress with Adult Coloring Books by Avery Mack

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5 newsbriefs

8 healthbriefs

9 globalbriefs

10 recipeforsuccess

12 coverstory

14 wisewords

15 consciouseating

20 community spotlight

23 inspiration

24 classifieds

25 calendar

29 localdirectory

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food = energy = life

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© 2016 by Natural Awakenings. All rights reserved. Although some parts of this publication may be reproduced and reprinted, we require that prior permission be obtained in writing.

Natural Awakenings is a free publication distributed locally and is supported by our advertisers. It is available in selected stores, health and education centers, healing centers, public libraries and wherever free publications are generally seen. Please call for a location near you or if you would like copies placed at your business.

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Publisher Melissa Burbank

Editor-in-Chief Coco Kunstman

Design & Production Chelsea Rose

Distribution Big Art's Distribution

Cover Artist Mike Buck Photography

Editors Michelle Bense

Lauren A. Pirosko Sara Peterson

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letterfromtheeditor

Coco

Food matters. That is not something that you have to tell someone from Louisiana. A love of flavors that excite the taste buds is in our blood. As a girl born in Louisiana, I had this love of spice at a young age. My mother was, and is, a fantastic cook. She would make incredible family meals. I remember watching her prepare our family meals. She never worked from a recipe, still doesn’t. It was as if the flavor was pouring out of her and into the food. She would just know what to add and when to stir innately, with no prompting. I remember hoping that one day I too would just know—I am still waiting. We would sit at the dinner table every night to eat and talk. This is a tradition that is unfortunately being lost to big screen televisions and lap tables. I think it was all of the years growing up with this as a hallmark in my life that instilled my love of the dinner table talk. When my family moved to Germany in the late '90s, an even more conven-tional food tradition became prominent in my life: the daily market. I know it seems like a scene from an old French movie, but the tradition of going to a daily market and talking to the proprietor about what meat, cheese, fish or produce is good that day—and what you should cook with it—is still a part of life in these Eu-ropean hamlets. I got an education on how to pick out the best of what was freshly available. Upon relocating to the United States, this was a reality I dearly missed. Although I still habitually go to the store about four times a week, the relationship with my food is a bit more removed. I look at all of the chicken packets in their plastic wrap lined up nice and neat. This makes me miss seeing the butcher wrap it up in waxy paper for me after spending 10 minutes talking me through the differ-ent cuts and options for that day. There are stores in which this experience can be reenacted, but you pay for it. Coming straight from my Tulane MBA, I see this as a simple supply and demand equation. The world today has access to better, safer, healthier and hu-mane methods to food production and distribution. The problem does not seem to be supply. So what we must work at is creating this demand within ourselves. We deserve to put food into our bodies that will provide us the energy we need to be our best selves. This standard should be available to every family regardless of income level. It is something that we as a society should value. Although the idea of quick and easy is ingrained into our lifestyle today, we should slow down for the things that matter. This month, I challenge you to take your time and think about food matters. Try to make the experience of buying your food part of the excitement and antic-ipation of enjoying the meal with your family. Yes, I might be the girl that takes 10 minutes to pick out a pepper, but I do find the juiciest and tastiest one of the bunch. Food is better when it is shared. So this month, share the love of food and remember why it matters.

Coco Kunstman, Editor-in-Chief


newsbriefs

Physician to Share Scientific Research about Near-Death

Experiences

As a medical student, Jeffrey Long became fascinated

by near-death experiences after reading an account in a medical journal, but didn’t give the inci-dence much more thought. Years later, however, an acquaintance described a personal episode and Long decided to delve into the

subject, compiling extensive scientific research. By found-ing the Near Death Experience Research Foundation in 1998 and its concurrent website, Long and his wife Jody collected stories from more than 4,000 near-death experi-ences, the largest scientific study ever conducted. Now a radiation oncology physician at Mary Bird Per-kins Cancer Center at Terrebonne General Medical Center, in Houma, Long wrote a 2010 New York Times best-selling book, Evidence of the Afterlife: The Science of Near-Death Experiences after which he was interviewed on the Dr. Oz Show, NBC’s Today, ABC World News Tonight and on National Geographic TV. Those sharing their near-death experiences were from around the world and crossed boundaries of race and religious affiliation, but described uncannily similar experi-ences, including a heightened sense of consciousness and alertness, intense and positive emotions—peace, calm and an absence of fear. “The impact of a near-death experience is profound,” Long says. “People that have the experience are generally substantially changed. The change that they go through lasts the rest of their life.” Long will speak for the Wellness Forum at 10 a.m., and at the 11 a.m. service, March 6, at Unity of New Orleans Spiritual CenterThe public is invited to attend both the free lecture and the service.

Location: Unity of New Orleans Spiritual Center, 3722 St. Charles Ave., New Orleans. For additional information about Unity, visit Unity of New Orleans. For background on Dr. Long’s study and to read firsthand experiences, visit nderf.org.

News to share?Submit information online at [email protected]

Submittal deadline is the 5th of the month.

Dr. Jeffrey Long


newsbriefs New Orleans Sacred Music Festival Annual Celebration

The New Orleans Sacred Music Festival, an annual

celebration of the intersec-tion of music and spirituality in New Orleans, will be held March 12, at the New Orle-ans Healing Center. Attend-ees can experience inspiring performances by artists respresenting a wide variety of cultures and traditions. This year’s festival honors the ability of sacred music to transcend boundar-ies and bring healing.The event promotes cultural un-derstanding between diverse groups in a celebration of human spirit and the rich spiritual and cultural traditions represented in New Orleans. The Sacred Music Festival brings performers from New Orleans’ diverse faith and cultural communities to share music, chants, prayers, brief ceremonies and conversations about the transforma-tive power of music with the public. The day’s offerings include: Mantra Rock; Mardi Gras Indians; Taiko Drums; Jazz Revival; Gospel; Jewish Prayers, Muslim Call To Prayer; Vodou Ceremony, Buddhist Chant-ing, Dance & Sand Mandala; Spoken Word with Medieval Chant; Peace Walk from St Roch Cemetery; storytelling, dance; and an art exhibit.

Location: 2372 St. Claude Ave., New Orleans. For more information, call 504-940-1130 or visit NewOrleansSacred MusicFestival.org.

NOLA's First Superfood Stop

A new battle is ensu-ing between so-

called “super foods" and “whole juice.” For years the public has been in-undated with documen-taries, news stories, testi-monials and books about the power of juicing and

cleansing. New advocates of super foods are challenging the juice movement believing that juicing extracts many of the vital nutrients and minerals. New Orleans is home to a new business that is doing things differently. The Super Food Bar (SFB) is taking a “wholefood” approach to their products. The SFB states that they only buy plant matter that has been refrigerated, dried or frozen and try to get as much produce from local venders as possible. They believe in highlighting the natural flavors of their food. No types of artificial sweet-eners, sugar or flours are added as fillers. The SFB states “There is no establishment in the U.S. that maintains all of these high standards—not in New York, not in L.A., not in Chicago. Only New Orleans has a Superfood Bar.” The SFB is working to bring their passion for whole foods packed with nutrients to a New Orleans populace.

Location: 4113 Magazine St., New Orleans. For more infor-mation, visit SuperFoodBar.wix.com/nola.

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healthbriefs

Magnolia Bark Knocks Out Head and Neck Cancer CellsHead and neck cancers include cancers of the

mouth, throat (pharynx and larynx), sinuses and salivary glands. According to the American Academy of Oto-laryngology, more than 55,000 Americans are diagnosed with head and neck cancer, and almost 13,000 die from these diseases annually. A study from the University of Alabama and the Birmingham Veterans Affairs Medical Center found that a magnolia herb extract called honokiol may treat these cancers. It tested human cancer cell lines in the laboratory from differ-ent parts of the body, including the mouth, larynx, tongue and pharynx. The researchers found that the honokiol extract halted the growth of each of these cancer cells and induced cell death. Lead researcher Dr. Santosh K. Katiyar and his colleagues wrote, “Conclusive-ly, honokiol appears to be an attractive, bioactive, small-molecule phytochemical for the management of head and neck cancer, which can be used either alone or in combination with other available therapeutic drugs.”

Neti Pot Solutions for Sinus Problems

Neti pots, used for centuries in Asian cultures to support nasal health

and eliminate toxins from the nasal mucosa, have become increasingly popular in the Western world. People use the small Aladdin’s lamp-looking pots to help flush sinuses, usually by pouring a mild solution of unrefined sea salt and water from one nostril through the other (avoid com-mon table salt because it can irritate mucous membranes). The process flushes out unwanted mucus, bacteria, fungi and other microorganisms. Frequent nasal flushing is credit-ed with preventing and relieving sinus infections. Some experts recommend a stronger remedy if an infection is present. “The bacteria and fungus stick rather well to the nasal mucosa and few are flushed out with saline flush-es,” remarks Herbalist Steven Frank, of Nature’s Rite. LLC. “Most of these nasty pathogens adhere to the mucosa with what is called a biofilm. Within this slime layer, they are well protected and thrive within the warm moist sinus-es, so a small saline bath once a day doesn’t bother them much at all.” To deal with stubborn sinus problems, Frank likes using the neti pot with a colloidal silver wash that is retained in the nostrils for 10 minutes. This can be supported with regular intra-nasal spraying of the colloid throughout the day.

For more information, call 888-465-4404 or visit NaturesRiteRemedies.com. See ad, page 7.


globalbriefsNews and resources to inspire concerned citizens to work together in building a healthier, stronger society that benefits all.

Food FightCollege Cafeterias Lead the Way in Sustainable EatingColleges and universities are changing how they purchase and prepare food in their dining halls to provide students healthy, sustainable meal options, with many of them working to source food locally. American University, in Washington, D.C., purchases more than a third of the food served in its cafeterias within 250 miles of its campus. McGill University, in Montreal, spends 47 percent of its food budget on produce from its own campus farm and growers within 300 miles. Mid-dlebury College, in Vermont, partners with seasonal local vendors, including those operating its own organic farm. Taking it a step further, Boston University cafeterias serve meal options that include organic, fair trade, free-range, vegetarian-fed, hormone- and antibiot-ic-free, sustainably harvested food items to students. Cornell University composts about 850 tons of food waste from its dining halls each year. At Duke University, surplus food is donated to food banks, and both pre- and post-consumer scraps are composted. Other steps include the University of California, Berkeley’s new Global Food Initiative to address food security in a way that’s both nutritious and sustainable, and efforts at the University of Illinois to recycle cooking oil for biodiesel production.

Source: EcoWatch.com

Fossil-Fuel-FreeFood Trucks Go SolarThe food truck industry is good for a quick, cheap meal or even a gourmet meal, but emissions from these portable feasts are a growing concern, given the estimated 3 million trucks that were on the road in 2012. New York state has launched an initiative to put 500 energy-efficient, solar-powered carts on city streets this summer. A pilot program gives food truck vendors the opportunity to lease the eco-carts for five years at little to no extra cost. They are expected to cut fossil fuel emissions by 60 percent and smog-creating nitrous oxide by 95 percent. If the technology was implemented nationwide, it could spare the atmosphere an enor-mous carbon footprint. Conventional mobile vendors may spend more than $500 a month on fossil fuels; in addition to the gasoline consumed in driving, truck lighting and refrigera-tion systems are powered by diesel generators and propane fuels the grills, some-times all running up to 10 hours a day. The annual nationwide load can add up to hundreds of billions of pounds of carbon dioxide per year.

Source: EcoWatch.com


recipeforsuccess

A roasted chicken done correctly has the ability to

transport the eater to France in minutes. Below is my favorite oil-free recipe to make the house smell amazing and enter-tain your family this spring.

1 whole chicken2 lemons2 Tbsp cinnamon1 onion4 Tbsp unsalted butter

Preheat oven to 350 degrees.

Pour the juice of 1 lemon over the chicken. Stuff the inside of the chicken with the squeezed lemons.

Cut the second lemon and squeeze juice over chicken.

Stuff squeezed lemon slices under skin of chicken, on top of breast.

Mince onions (can substitute shallots). Combine with butter.

Lift skin of chicken and rub the butter/onion mixture over the meat under the skin.

Rub the cinnamon onto the skin of the chicken.

Cook in the oven for 2 hours. After 1 hour, turn chicken over. After another 45 minues, turn it back over and baste broth. Add any desired vegetables to bottom of pan for the last 15 minutes, for a completely delicious meal.

No-Oil Parisian Chicken


coverstory

Celebrity chef Tory McPhail sat down with Natural Awakenings this month to discuss his thoughts

on why food matters.

NA: What is your reaction to the old adage “never trust a skinny chef"?TM: The stereotype of a chef has changed pretty dramatically since the days of Chef Boyardee. Large-scale production and canned, processed foods became important around WWII. Thanks in part to the farm to table movement, chefs today feel like stewards of the environment and are under pressure to be more nutritionally responsible. For example, I just took all heavy cream and butter out of Commander’s lunch menu. That’s responsibility to the community, one dish at a time.

NA: You are a man of many talents. What talent do you lack that you wish you had? TM: I wish I had attended business school after culinary school. Since the '80s, chefs have become the face of the restaurant in place of or alongside of the owner. Ameri-ca started to get to know chefs like Jacques Pepin, Julia Child and Martin Yang through their cooking shows. The

Meet Chef Tory McPhail

Food Network came around in the '90s. Chefs are their own brand and having a business degree would improve the odds of chefs coming through culinary school in today’s world.

NA: What are your pre-meal rituals?TM: I try to be passionate, relate how ev-ery dish tells a story and where the food comes from. I get everyone fired up about serving unique and special food. Where the food comes from and the family farm that raised or grew it is a major part of that. Servers relay that information to patrons who in turn get fired up.

NA: What does farm to table mean to you? TM: After 9/11 there was a big push to get back to family around the dinner table. There was a certain nostalgia to use family recipes and a feeling that family food should be authentic—Iowa corn, Maryland blue crab, heirloom beans and tomatoes. Getting back to our roots as Americans, that’s what farm to table is all about.

NA: When did you first hear about it (farm to table) as a for-mal movement? Why is it important to support it? TM: In culinary school, we were buying food from distributors.

Executive Chef at Commander's Palace of New Orleans

Chef Tory McPhail


It was the first time I had to really think about where the food came from, now that it wasn’t from my backyard. It shat-tered my presumption that everyone ate from a farm and the local fishing hole.

NA: This movement has been criticized as a “well-meaning marketing fad among privileged consumers.” In your opinion, is it just a marketing technique or here to stay? TM: Some people feel that Whole Foods has the corner on the market and has exploited it as a trend. Some grocery stores and restaurants have co-opted the farm to table movement by simulating the farmers' market experience for priv-ileged people simply because it’s more profitable. In reality, farmers’ markets are a far more authentic experience. Everyone in NOLA should have the op-portunity to shop at one when they can.

NA: What percentage of your food is sourced locally (produce, dairy, fish, meat)? TM: 90 percent within 90 miles is the goal. 100 pounds of carrots a day for stock would not necessarily be sourced locally, but anything presented on the plate, like salads, are. That being said, I also have a commitment to source the best possible ingredients. Garlic has to come from California, sweet potatoes from Louisiana, sweet onions from Georgia. Creole food must be from Louisiana, so we have a unique respon-sibility to be authentic to its roots.

NA: When did your (the restaurant’s) relationship with Covey Rise Farms begin? How has it evolved? TM: Covey Rise is a co-op model where they have the option to buy wholesale from other local farmers. This ensures sufficient supply for us. We have a great relationship with Crescent City Farmers' Market too. These relationships were developed out of need when distribu-tors like Cisco and US Foods couldn’t provide heirloom tomatoes that were so in demand. Chefs had to work directly with farmers to grow certain produce and we could make requests of farm-ers directly. Louisiana is one of the last states where restaurants can still buy things out of the back of a dusty pickup, meaning we don’t have to source from a distributor. We’re fortunate in that sense

and should take advantage of it.

NA: How long does it take produce to get to the restaurant once it’s been harvested? TM: This week we had blood oranges come in on the truck at 10 a.m. I tasted them there on the truck outside the restaurant and they were on the menu that night: blood orange and organic ba-sil sorbet. Commander’s has the unique ability to change the menu every day. The average restaurant wants to control costs, so they make quarterly menus. Commander’s caters to the locals; many regulars dine there weekly so the menu gets changed up. Five new dishes hit for lunch today, two new ones for dinner. This allows us to be responsive to both the seasonality of certain produce as well as our patrons’ expectations to always be cooking up something new.

NA: On one hand, you are a staunch supporter of the farm to table move-ment, which cuts out the grocery store middleman, but on the other, you have endorsement deals with Rouse’s Market. Do you see this as a conflict of interest?TM: No, but what people produce commercially is not farm to table food. Consistency in commercial products is key—they cannot revolve around seasonality. I see these as two separate endeavors. Sauce line is meant to com-pliment local seafood and produce. If you want to live farm to table lifestyle, it is totally possible in Louisiana. Worry more about your protein and produce.

NA: What are your causes? How can you use your status to further these? TM: Giving back to the community and making the world a better place than

how we found it. I’m not in the food business; I’m in a people’s business where we happen to serve food. Time + motivation + effort goes into this service.

NA: One of your mentors, Paul Prud-homme, died this year. What was the greatest thing he taught you? TM: Stay true to your roots and make yourself more accessible to the world, turn people on to your passions. Don’t be fake, just be who you are; if you’re lucky, others will be inspired by this.

NA: What is the most discouraging thing that’s happened to make you question your career choice? TM: There are sacrifices that come with being a chef—the hours are long, holidays, weekends and evenings. In hospitality we work when everyone else is relaxing. At the end of the day, it’s worth the sacrifice.

NA: What food are you craving right now?TM: Old Bay. On anything.

NA: What’s your message to the New Orleans community? TM: I’m very proud to have been with the Brennans for so long and for the opportunity to use the platform of being executive chef to shine a brighter light on our city. I have a responsibility to give back to the community and they have given me that opportunity.

NA: What is your idea of happiness? TM: Dreaming about food all night and making those dreams come true all day.

Commander's Palace is located at 1403 Washington Ave., in New Orleans. Con-nect at 504-899-8221 or Commanders Palace.com.


wisewords

Land Manager Allan Savory on Holistic Pasturing

How Cows Can Help Reverse Climate Changeby Linda Sechrist

When concurrent dangers arising from overpopu-

lation, desertification (fer-tile land turning to desert) and climate change were just beginning to attract technological solutions, pioneers like Allan Savory, a young wildlife biologist in Zimbabwe, Africa, were researching how healthy soil captures carbon dioxide and stores it as carbon. It’s the way nature renders the most pervasive greenhouse gas more help-ful than harmful and a major reason why this is not happening globally is because of desertification. This innovative game-changer has since received Australia’s 2003 Bank-sia International Award for “doing the most for the environment on a glob-al scale” and the 2010 Buckminster Fuller Challenge, recognizing solutions that address humanity’s most pressing problems. The Savory Institute, found-ed in 2009, and its Africa Center for Holistic Management, demonstrate how using livestock to improve soil and decrease dependence on water— plus increase its ability to hold mois-ture and carbon—grows more grass and improves profits for ranchers, landowners and investors.

What prompted your examination of soil biology?In the 1960s, I first became alarmed at the rate of land degradation in Africa’s vast grasslands, which were turning to desert. Looking for a solution, I hit upon a profound relationship—that the

grasslands, their soils, soil life, plants and animals had evolved symbiotically with large, grazing her-bivores of many species and pack-hunting pred-ators. As my inquiry led beyond Africa, I noticed that the same was true of similar ecosystems world-wide, including those of

the U.S. Great Plains. Long ago, the Great Plains support-ed herbivores that traveled in immense herds for safety from predators. Where there are now approximately 11 large mammal species, there were once more than 50. The trampling of dung and urine, as well as grazing of such vast numbers constantly on the move, developed deep carbon-storing and rain-holding soils that also break down methane. Only in the presence of large roaming herds of herbivores periodi-cally working the surface soil does this happen; it works much like a gardener does, breaking bare surfaces and cover-ing them with litter and dung. Only in this way do grasslands thrive.

How did this revolutionize your thinking about land and livestock management?Being trained at a university to believe that grazing livestock causes land degradation blinded me to the deeper understanding that humans’ manage-ment of the animals, not the animals themselves, has been the problem. Historically, the healthiest soils in the world’s vast grain-growing regions were those that had supported the largest

populations of natural wildlife and intact pack-hunting predators. We now have in hand a natural solution able to reverse U.S. and global desertification, which is contributing to increasing severity and frequency of floods and droughts, poverty, social breakdown, violence, pastoral geno-cide and mass movement into cities and across national borders. Restor-ing brilliant natural functions through holistic management of even half of the world’s grasslands has the potential to pull all of the legacy carbon out of the atmosphere, put it back into the ground where it belongs and keep it there for thousands of years. Livestock aided by holistic, planned grazing that mimics nature can return Earth’s atmosphere to preindustrial carbon levels while feed-ing people with cleaner meat. I can think of almost nothing that offers more hope for our planet for gen-erations to come. In fact, it has so many benefits—including an eventual net cost of zero or less—that even if climate change wasn’t an issue, we should be doing it anyway.

How is holistic pasturing proceeding?Ultimately, the only sustainable econo-my for any nation is derived from grow-ing plants on regenerating soil. Today’s conventional agriculture is producing more than 75 billion tons of dead, erod-ing soil every year—more than 10 tons for every human alive. The largest areas of the world’s land are either grasslands or former grasslands. Holistic, planned grazing to reverse desertification has gained support from thousands of individual ranchers, scientists, researchers, pastoralists and farmers. Currently, it is practiced on more than 30 million acres over six continents with encouraging success. The Savory Institute encourages and links locally led and managed holistic management hubs around the world, now numbering 30 in Africa, Argenti-na, Australia, Canada, Chile, Mexico, Sweden, Turkey, the UK and U.S., with more forming every year. Linda Sechrist is a senior staff writer for Natural Awakenings. Connect at ItsAllAboutWe.com.


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Taste the Rainbow, Expand Your Palate with

New Colorful Veggiesby Judith Fertig

consciouseating

Americans’ vegetable habits are in a rut. According to the U.S. Department of Agriculture, nearly 50 percent of the vegetables and legumes available in this country in 2013

were either tomatoes or potatoes. Lettuce came in third, accord-ing to new data released in 2015, advises Tracie McMillan, author of The American Way of Eating. Further, 87 percent of U.S. adults did not meet basic vegetable serving recommendations from 2007 through 2010, a fact cited in the most recent Centers for Disease Control and Prevention survey. Yet, urban supermarkets over-flow with a wealth of common and exotic vegetables, often displayed side-by-side: broccoli and broccolini, green bell and Japanese shishito peppers, and iceberg lettuce and leafy mâche, or lamb’s lettuce. Trying one new vegetable dish a week is a great way to increase our vegetable literacy, says functional medicine expert Terri Evans, a doctor of Oriental medicine in Naples, Florida. “Our diet should be 60 percent produce—40 per-cent vegetables and 20 percent fruit,” she says. “To keep this sustainable for the long term, we should eat what tastes good, not what we think is good for us. Some days, we crave the

sweetness of carrots; other days, the bitterness of artichokes or the heat of hot peppers. Our bodies can tell us what we need.” Keep Expanding ChoicesGoing Green. Dark green and slightly peppery arugula is good with a little olive oil and lemon juice. Finely shredded Brussels sprouts bulk up a mixed salad, while adding the benefits of a cancer-fighting cruciferous vegetable. Instead of mineral-rich baby spinach, try baby Swiss chard, suggests Matthew Kadey, a registered dietician in Waterloo, Ontario. He also suggests microgreens, the tiny shoots of radishes, cabbage, broccoli and kale, all rich in vitamins C and E. Squash It. Varieties of summer and winter squash add color, body and flavor to one-dish meals, with the added benefits of B vitamins, magnesium and fiber. LeAnne Camp-bell, Ph.D., author of The China Study Cookbook, simmers a mix of fresh chopped vegetables including yellow summer squash or zucchini, and flavors with coconut and curry pow-der. Vegan Chef Douglas McNish, of Toronto, makes an okra and squash gumbo in the slow cooker. Sneak in a Smoothie. Change up a smoothie routine by swapping out the usual baby spinach for a blend of cucumber, apple and fresh mint, or else sweet potato and carrot, suggests Sidney Fry, a registered dietitian and Cooking Light editor, in Birmingham, Alabama. Snack Attack. An array of colorful vegetables served with dips and spreads can be an easy way to experiment with veggies. Carrots in deep red, vibrant yellow, purple and orange are delicious raw and supply beta-carotene, promot-ing eye health. Leaves from pale green Belgian endive spears are tender and crunchy. Orange or “cheddar” cauliflower has a more creamy and sweet flavor than its pale cousin. “Colors equal health, and the more colors we eat, the better our overall health,” says Susan Bowerman, a registered dietitian, lecturer in food science and nutrition at California State Polytechnic Institute, San Luis Obispo, and co-author of What Color Is Your Diet? “We also have to be willing to try new foods or new variet-ies of foods, or maybe to prepare unfamiliar foods in a way that will make them taste good, so that we will be willing to add more plant foods to our diet.”

Judith Fertig blogs at AlfrescoFoodAndLifestyle.blogspot.com from Overland Park, KS.


In his essay The Pleasures of Eating, Wendell Berry, a Kentucky farmer and poet, writes: “If I am going to eat meat,

I want it to be from an animal that has lived a pleasant, uncrowded life out-doors, on bountiful pasture, with good water nearby and trees for shade.” He, like a growing number of conscious eat-ers, wants no part of the industrial meat system in which animals are raised in concentrated animal feeding operations. Media coverage has helped edu-cate consumers previously unaware of how their food is produced and why it matters. The documentary film Food Inc., as well as books like Fast Food Nation, by Eric Schlosser and The Chain, by Ted Genoways, describe common livestock industry practices that mistreat animals, pollute water and air, endanger work-ers and threaten public health. With increased understanding of the connec-tions between diet and health, climate, environment and social justice, even many Americans that still like the taste of hamburger and steak have sided with Berry; they want sustainably raised, humane and healthful red meat.

Unsustainable Corporate Lobby Every five years, the U.S. Dietary Guidelines are revised to reflect the

latest nutritional science. In 2015, the Dietary Guidelines Advisory Commit-tee attempted to include the concept of sustainability. The committee, which included top nutrition scientists, defined sustainable diets as “a pattern of eating that promotes health and well-being and provides food security for the present population while sustaining human and natural resources for future generations.” It made the case that a diet higher in plant-based foods and lower in ani-mal-based foods both promotes health and protects the environment—resulting in lower greenhouse gas emissions, and less energy, land and water use. But political pressure from the livestock industry prevailed, and U.S. Department of Agriculture (USDA) Secretary Tom Vilsack and Secretary of Health and Human Services Sylvia Burwell jointly announced, “We do not believe that the 2015 Dietary Guide-lines for Americans are the appropriate vehicle for this important policy conver-sation about sustainability.” Instead, they advised the committee to focus solely on nutritional and dietary information. In her book Food Politics, nutritionist and author Marion Nes-tle explains that recommendations to decrease consumption have never been popular with the food industry. Nonetheless, Roni Neff, Ph.D., who

directs the Center for a Livable Future’s Food System Sustainability and Public Health Program at the Johns Hopkins Bloomberg School of Public Health, in Baltimore, recommends consuming less red meat in particular, because of its large environmental footprint. Neff points out, “Thirty percent of green-house gas emissions are connected to red meat.” However, not all red meat is created equal. In her book Defending Beef, environmental lawyer and cattle rancher Nicolette Hahn Niman makes a case for sustainable meat production, noting, “Well-managed grazing could be part of an effective strategy to com-bat climate change.” In their book The New Livestock Farmer, authors Rebecca Thistlethwaite and Jim Dunlop praise the increase in farmers producing pasture-raised, ethical meats and the growing number of farmers selling directly to people that reject the industrial system. Neff likewise supports such sustainable livestock agriculture, which integrates pasture-raised animals on farms, rather than isolating them on feedlots, where they typically eat a grain-based diet (such as genetically engineered corn) and receive growth stimulants, includ-ing hormones and antibiotics.

Risky Hormones and AntibioticsMike Callicrate, a St. Francis, Kansas, rancher educated in the industrial model of meat production, is considered an expert on its negative consequences. He served as an advisor for Food Inc., and Michael Pollan’s The Omnivore’s Dilemma. Callicrate observes, “The same chemical compounds that athletes are banned from using in baseball are used to produce our food animals, which our children eat in the hot dogs at the ballgame.” According to the USDA, about 90 percent of feedlot cattle receive hormone implants to promote growth. Yet the European Union Scientific Committee on Veterinary Measures Relating to Public Health reports that the use of natural and artificial growth hormones in beef production poses a potential risk to human health, espe-cially among children.

Meaty TruthsChoosing Meat that’s Sustainable and Safe

by Melinda Hemmelgarn


Concerns about growth-promoting drugs led the American Academy of Pediatrics to call for studies that direct-ly measure their impact on children through milk and meat. The President’s Cancer Panel Report on Reducing Environmen-tal Cancer Risk also states, “Growth hormones may contribute to endocrine disruption in humans.” Their dietary recommendations include choosing meat raised without hormones and antibiotics.

Rising ResistanceAntibiotic resistance is now one of the world’s most critical public health prob-lems, and it’s related to misuse of anti-biotics in animal agriculture. According to the U.S. Centers for Disease Control and Prevention, “Antibiotic resistance—when bacteria don’t respond to the drugs designed to kill them—threatens to return us to the time when simple infections were often fatal.” Veterinarian and food safety con-sultant Gail Hansen, of Washington, D.C., explains that bacteria naturally develop resistance anytime we use an-tibiotics. “The problem is overuse and misuse; that’s the recipe for disaster.” She explains that more than 70 percent of the antibiotics sold in the U.S. are not used to treat sick animals, but to promote growth and reduce the risk of infection related to raising animals in unsanitary, overcrowded spaces. A recent report by the American Academy of Pediatrics (AAP) states: Adding antibiotics to the feed of healthy livestock “often leave the drugs inef-

fective when they are needed to treat infections in people.” The AAP supports buying meat from organic farms, because organic farming rules prohibit the non-thera-peutic use of antibiotics. Stacia Clinton, a registered dietitian in Boston who works with the international nonprof-it Health Care Without Harm, assists hospitals in both reducing meat on their menus and increasing purchases of meat from animals raised without antibiotics. The goal is to reduce the growing number of antibiotic-resistant infections that cost hospitals and pa-tients billions of dollars each year. A Friends of the Earth report, Chain Reaction: How Top Restaurants Rate on Reducing Use of Antibiotics in Their Meat Supply, revealed that most meat served by American’s top chain restaurants come from animals raised in industrial facilities where they are fed antibiotics. Only two out of 25 chains, Chipotle Mexican Grill and Panera Bread, report that the majority of their meat is raised without routine antibiot-ics. A recent study by Consumers Union also found antibiotic-resistant bacteria on retail meat samples nationwide. In California, Governor Jerry Brown signed Senate Bill 27, making his the first state to ban the use of rou-tine low doses of antimicrobial drugs that are medically important to hu-mans to promote livestock weight gain or feed efficiency. The bill doesn’t go into effect until January 2018, but will contribute to making meat safer and antibiotic drugs more effective.

Red and Processed Meats TargetedDietary advice to reduce the con-sumption of red and processed meats, regardless of how the animals are raised, is not new. Kelay Trentham, a registered dietitian in Tacoma, Washington, who specializes in cancer prevention and treatment, points out that joint reports from the World Cancer Research Fund International and American Institute for Cancer Research (AICR) since 2007 have recommended restricting consumption of red meat to less than 18 ounces a week and avoiding processed meats. In 2015, the World Health Organi-zation International Agency for Research

Because climate change is accelerating and is

already causing a multitude of adverse

effects, and the footprint of our current food system is massive,

we urgently need to create a national food

supply that is both healthy and sustainable.

~Dr. Walter Willett, Harvard School of Public Health


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on Cancer (IARC) classi-fied processed meat (like hot dogs, ham, sausages, corned beef and beef jerky) as “carcinogenic to humans” and red meat (beef, veal, pork, lamb, mutton, horse and goat) as “probably carcino-genic to humans.” Risk increases with amount consumed, and the evidence is strongest for the relation of processed meats to colorectal cancer. Trentham explains some factors that make red and processed meats risky. “Heating or smoking meat creates cancer-causing compounds. Processed meats contain salts, nitrates and nitrites; a chemical mélange of preservatives that can increase risk,” she says. Tren-tham and Karen Collins, a registered di-etitian and advisor to the AICR, concur that the form of iron found in meat also contributes to cancer risk. Still, the IARC report recognizes, “Eating meat has known health ben-efits.” Meat is a rich source of protein and B vitamins, iron and zinc. Livestock feed further influences nutritional com-position, with meat from cattle raised

on pasture (grass) con-taining higher levels of beneficial omega-3 fatty acids compared to meat from animals fed grain. According to medical doctor and National Insti-tutes of Health researcher Captain Joseph Hibbeln,

consuming fewer omega-6 fatty acids and more omega-3s may be one of the most important dietary changes for cutting the risk of chronic diseases, reducing inflammation, improving men-tal health, enhancing children’s brain and eye development and reducing worldwide incidence of cardiovascular disease by 40 percent. When it comes to eating meat, the agricultural practices, quantity con-sumed, and methods of processing and cooking make a difference. It turns out that what’s good for the environment is good for animals and people, too.

Melinda Hemmelgarn is an award- winning registered dietitian, writer and Food Sleuth Radio host with KOPN.org, in Columbia, MO. Connect at [email protected].

To be interested in food, but not in food production, is clearly absurd.

~Wendell Berry


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Shortly after opening Chez Panisse in 1971, Executive Chef and owner Alice Waters started listing

the names of farms from which she sourced on the Berkeley restaurant’s menu. While her intention was to credit farmers who grew for her restaurant and remind customers that food came from local farms, Chef Waters unknowingly kicked off the formalized farm to table movement in America. The concept was one that was already important—and even a way of life—to many chefs: the best tasting food is fresh. In creating a direct relationship between a farm and a restaurant, chefs can personally attest to the integrity of the food served to their patrons. “Farm to table” means that the food put on a restaurant table is sourced directly from a specific farm—without going through a market, whole-

saler or distributor. More loosely de-fined, the movement also encompasses farmers’ markets, community supported agriculture programs and other venues where consumers can buy directly from growers. Restaurants benefit from the quality and freshness of foods they get from local farms (often delivered within

hours of being harvested) and the farm-ers benefit financially by selling their produce at a slightly higher price than their goods can earn at market. Forty-some years later, the move-ment has become so widespread that it even has its own hashtag. Originally promulgated by chefs and restaurateurs with honorable intentions, #F2T has been co-opted by the masses and is trending to the brink of ridicule. The concept was mercilessly mocked in the pilot of Portlandia (2011), where patrons of an upscale restaurant inquire of their willing waitress as to every detail about the chicken they are about to eat, right down to his name. Where your food came from transformed from an inconsequential factor to the single most important one. Those fueled more by taking ad-vantage of a marketing scheme quickly

Sourcing LocallyEating Locally, Thinking Globally?In the wake of backlash from the farm to table movement, should consumers continue to support locally sourced food?

by Meredith Bambrick

communityspotlight

21

jumped on the bandwagon. Farmers started to experience an influx of chefs who would show up in the morning to inquire about the produce of the day, depart without buying anything, and then miraculously feature that farm’s name on their menu that evening. More dimwitted chefs used the names of farms without ever doing their due diligence, claiming to serve produce that was either out of season or not grown by a particular farm. Another variation was to create a dish named for a particular farm where only a fraction of its ingredients were actually sourced from that farm, e.g. the garnish. The terminology has been misused and overused to the point where it lacks meaning. Four years ago, McDonald’s ran a “farm to fork” advertising campaign, featuring American farmers and ranchers who supply beef, lettuce and potatoes to the corporation. Its over-the-top effort to convince consumers that they are all about quality and freshness was well received by the agricultural community, whose members were generally pleased to see large-scale farming portrayed in a positive light. The general public, how-ever, was not so easily swayed, and had difficulty reconciling fast and cheap with freshness and quality. The straw that broke the camel’s back came in 2013 when an L.A. Times investigation revealed widespread fraud in California farmers’ markets. Numerous vendors were found to be selling pro-duce from Central and South America, but were selling it as local. Others were purchasing their produce from whole-salers like Costco and repackaging it for sale at farmers’ markets for a consider-able markup. (See the Modern Farmer feature “Farm Confessional” for first-hand accounts by farmhands who were asked to repackage produce and sell it as local.) California has since cracked down on the fraud, employing trained investigators to roam the markets and conduct site inspections. But this revelation brought to light dishonorable practices that are certainly not isolated to California. As a result, well-intentioned con-sumers who are willing to pay more for local food may in fact not be supporting local farmers. On the other side of the equation, farmers who work hard to build a reputation for quality food are not fairly compensated for the mis-

appropriation of their brand. This also casts doubt on the chefs and restaurateurs who have spent years building networks with local producers, and who genuinely care about providing the freshest, best-tasting food possible. In a recent survey conducted by Packaged Facts, about half of people surveyed were willing to pay up to 10 percent more for locally grown or produced foods and almost one in three said they would pay up to 25 percent more. “Local” has become synonymous with food that is high qual-ity, fresher, more authentic, trustworthy, environmentally friendly and supportive of the local community. However, there is no consensus on what “local” or “lo-cally-grown” means. Is it purely distance from the farm? Or does the size of the farm matter? Are farming practices taken into account? Does local imply organic? (Not that there’s a consensus of what that means either.) Federal policies related to local

and regional food systems were greatly expanded

by the Food, Conser-vation, and Energy Act of 2008, which defines a locally or regionally produced

agricultural food product as one that trav-

els less than 400 miles from its origin, or within the state in

which it is produced. But even if no one can agree

on what constitutes local, we can agree there are a number of economic and environmental benefits to consum-ers and farmers. First and foremost, the cost of cutting out the middleman is beneficial to both the farmer and the consumer. Buying local supports local farmers and cultivates commu-nity relationships. According to the USDA, farms selling food directly to consumers are more likely to remain in business than farms that do not use these marketing channels. At first glance, the key environ-mental benefit appears obvious: when food travels a smaller distance from farm to table, it requires less fossil fuels


please recycle

to transport, generating fewer green-house gas emissions and leaving a smaller carbon footprint. Conventional food distribution can cause 5 to 17 times more CO2 emissions. But at a closer look, the real environmental benefit of local food is that it keeps nutrient cycling at the local level. The Earth Institute at Columbia University explains: nitrogen and phosphorus (nutrients plants need to grow) are contained in fertilizer and in agricultural waste. Phosphorus in fertilized grain grown in the Midwest is transported to the northeast for dairy cow feed and then the dairy cow manure is ap-plied to fields in the northeast, where the excess phosphorus runs off into streams, lakes and finally the ocean. The runoff can result in eutrophica-tion—a serious form of water pollu-tion where algae bloom, then die, creating a dead zone where nothing can live. If nutrients were cycling locally, there would be no excess. To understand the full environ-mental impact of local food produc-tion, it is vital to examine what hap-pens before the food is ever delivered. The production of food accounts for 83 percent of emissions, and varies greatly depending on farmers’ usage of irrigation, pesticides and fertiliz-ers. Small farms more readily adapt to environmentally friendly practices. Generally, they rebuild crop and insect diversity, use fewer pesticides, enrich the soil with cover crops and create border areas for wildlife. Until 2015, there was no compre-hensive USDA study on the impact of local food markets on the economy,

environment and consumer health. Their recent report establishes the important finding that there is a definite trend toward consumers sourcing food locally and regionally, thus shifting USDA priorities toward supporting this market. From 2008 to 2012, sales of local and regional food in the U.S. increased by 27 percent, totaling $6.1 billion in 2012. This figure is expected to triple by 2019. This figure accounts for both sales direct to the consumer as well as through intermediated market-ing channels, such as local grocers and restaurants. The majority of these sales were through intermediated marketing channels from larger local food farms situated near urban centers.

Driving a demand for locally produced food is an opportunity for consumers to collectively influence how food is produced and distributed. Eating locally produced food at home and making sure your farm to table restaurants are truly farm to table is just a start. You can also:

n Eat produce that is in season.

n Shop at stores that label food origin properly.

n Give a lemon tree for a house-warming gift or a potted plant to your dinner party hostess.

n Shop at farmers’ markets (Louisiana.KitchenAndCulture.com provides a complete list), but check out their rules and screening process for vendors. Look at restaurant guides and in the calendar of NALAmag for lists of farmers’ markets/restaurants that cater to local taste.

n Plant a garden (check out the tiered strawberry planters from MrStacky.com).

n Join a community garden (Parkway Partners can help you find one).

n Ask your favorite coffee shop, bakery, restaurant and butcher where they source from, and let them know it’s important to you.

Meredith Bambrick is an international development specialist who has worked on sustainable agricultural and ecotour-ism development projects in North Africa, West Africa and Asia. She returned to the U.S. to attend law school at Tulane University where she earned a J.D. in international and comparative law and an LL.M. in law and development. Bambrick presently resides in Minneapolis.

Quinault strawberries that are homegrown by the author in uptown

New Orleans. The USDA website provides a complete list of what

grows best in USDA Zone 9, which encompasses Southeast Louisiana.

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Coloring books are no longer solely the domain of children. Immersion in this fun, creative

pastime by adults even for just 30 minutes can constitute a focused med-itation that relieves stress. Doctor of Psychology Nikki Martinez, in Chicago, says that famed psychotherapist Carl Jung believed coloring helps patients release anxiety. “It uses both sides of the brain and improves organizational and fine motor skills,” says Martinez. “After I under-went a major surgery, I was on bed rest for eight weeks, and adult coloring books were a lifesaver. They passed the time, were pretty and kept me in a con-stant state of calm. I devoured them.” Publishers Weekly reported com-bined 2015 sales of 1.75 million copies for the 10 bestselling adult coloring books through November. This trend was years in the making, originating when parents colored with their kids and sometimes on their own. Adults around the world now join coloring book clubs, hold related parties and take coloring breaks at work. Last fall, Barnes & Noble hosted the one-day All-American Art Unwind, where customers colored and uploaded their results to Instagram and Twitter. Hallmark sent a crew of artists and calligraphers to select locations to help customers color their greeting cards. “We scheduled a coloring session for a 55-plus community workshop,” relates Ninah Kessler, a licensed clinical social worker with the Sparks of Genius

COLOR ME CALMGrownups De-Stress with

Adult Coloring Booksby Avery Mack

inspiration

Brain Optimization Center, in Boca Raton, Florida. “People had so much fun they wouldn’t leave. It’s creative, portable and inexpensive. You never face blank paper because the lines are there; you just pick the colors. There’s no stress about possibly making mistakes.” “Animals, jungle or floral themes, and Zen-inspired mandalas are popular. Customers like realistic, intricate draw-ings,” explains Idalia Farrajota, a Dallas executive with Michaels craft stores, which offers free, in-store coloring ses-sions and provides supplies. (Download a free sample book at Tinyurl.com/ BotanicalColoringPages.) Johanna Basford, a renowned illustrator from Aberdeenshire, Scotland, is a hit with colorists, catering to their penchant for nature with Secret Garden, Enchanted Forest and her latest, Lost Ocean. “My daughter wanted to color her life, not do generic drawings,” says Dieter Marlovics, prompting him to establish ReallyColor.com, in Chicago. “Really- Color converts photos into coloring book pages to make individually tailored pages.” Try these eco-tips: Sprout pen-cils, made with sustainable wood and fruit-and-vegetable-based dyed clay instead of lead, are topped by non-GMO seeds that can be planted when the pencil becomes short. Inktense’s water-soluble brightly colored pencils mimic pen and ink; add water for trans-lucency. Select recycled paper books, soy crayons, watercolor paints and non-toxic markers.

March is Color Therapy Month


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OPPORTUNITIES

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REMODELING/ROOFING/SIDING – 504 Con-tractor offering free estimates. Ask for free iPad with new roof. 504-373-1779. [email protected]. 504Contactors.com.S U P P L E M E N TA L I N S U R A N C E F O R SMALL BUSINESS OWNERS – If you are interested in finding out more about providing supplemental benefits such as accident, disabil-ity, dental, vision, cancer, heart, or life policies for yourself and your family, as well as provid-ing benefits to your employees at absolutely no additional cost to you as a business owner, contact Melissa Burbank at 504-975-0344 or [email protected].

SOCIAL OPPORTUNITIES

VEGETARIAN MEETUP GROUP – Meets at least once a month for a veggie meal. See calen-dar of events at Meetup.com/vegetarian-515/members/7165804/.

VOLUNTEER OPPORTUNITIES

BOYS HOPE GIRLS HOPE – Providing children with arms-around care, safe homes and environ-ments, a first-class education, opportunities to learn more about themselves and the world, and academ-ic, financial and spiritual support through college, Boys Hope Girls Hope empowers children to real-ize the potential that is within them. Volunteer/donate: BoysHopeGirlsHope.org.GIRLS ON THE RUN – Inspiring girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running. To become involved, visit gotrnola.org.YOUTH RUN NOLA – Creates and empowers a community of healthy young leaders through running. For more information about volunteering as a coach, running buddy or one of the many other opportunities, email [email protected] or visit YouthRunNOLA.org.

To Place a Classified Listing Email to [email protected]. Must be received by the 10th of the month prior to publication. $1 per word. $20 minimum. Must be prepaid.


calendarofeventsNote: All Calendar events must be received via email by March 10 for the April issue. $15/Event Calendar or $10/Ongoing Calendar listing. $25/PlanAhead Events, $99/MarkYourCalendar. Qualified, free, community-wide events are listed for free as space is available. Submit entries to [email protected]. Call 504-975-0344 for more information.

TUESDAY, MARCH 1Ideal Protein Weight Loss Program – 5:30pm. Dr Debbi Hannan presents: The Ideal Protein Weight Loss Program at Chiropractic Health Center. Free. 101 Clearview Pkwy at Airline Dr, New Orleans. 504-454-2000.Deep Tissue Massage Clinic – 6:15 & 7:45pm. Also March 8, 22 & 29. Help a student with their education at our student massage clinic. Deep Tissue is a full body massage and really works out the kinks. $30. Blue Cliff College, Clearview Mall, across from food court, Metairie. Info/appointment: 504-293-0972.The Times They Are a Changin’ Class – 7pm. With Paul Martinez and Brenda Aranda. Change is never easy but when change is forced upon us it becomes even more difficult to adjust. No one is immune to the changes, either large or small. Loss of culture or social order on any level can lead to loss of identify and purpose. How do we redefine ourselves and bring meaning and purpose into the “new order” of things? $10/donation. Unity of Metairie, 3939 Veterans. 504-885-7575.

WEDNESDAY, MARCH 2Neuromuscular Therapy (NMT) – 12:45 & 2:15pm. Also March 9, 11, 16, 23 & 30. Help a student with their education at our student massage clinic. NMT is a partial body massage focusing on a specific problem area, such as neck or low back. $30. Blue Cliff College, Clearview Mall, across from food court, Metairie. Info/appointment: 504-293-0972.

THURSDAY, MARCH 3Swedish Massage Clinic – 6:15 & 7:45pm. Also March 17 & 31. Help a student with their education at our student massage clinic. Swedish is good for overall relaxation and increased flexibility. $30. Blue Cliff College, Clearview Mall, across from food court, Metairie. Info/appointment: 504-293-0972.

FRIDAY, MARCH 4

FRIDAY, MARCH 4Three Centered Awareness – March 4-9. With qigong teacher Marilyn Yank and therapist/so-cial worker Anna Maria Signorelli. A weekend, residential and experiential retreat. Exploring and strengthening the connections between the body, heart and mind and learning to live with integrity and joy. $325. Rivers Retreat Center, Covington. Marilyn: 504-610-3672.

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Swedish Massage Clinic – 12:45 & 2:15pm. Also March 18 & 25. Help a student with their education at our student massage clinic. Swedish is good for

overall relaxation and increased flexibility. $30. Blue Cliff College, Clearview Mall, across from food court, Metairie. Info/appointment: 504-293-0972.Deep Blues: Human Soundscapes for the Ar-chetypal Journey – 7:30pm. Presented by Jungian Analyst Mark Winborn. Moving into and through sadness can release us into an experience of joy. The bluesman serves as a shaman who heals through the ritual of music. $15, $10/students, free/members. 1130 Nashville, www.jungneworleans.org.

SATURDAY, MARCH 5Advanced Akashic Records Class – Feb 5-6. 9am-4pm. Explore past lives, ancestral patterns. $189. 1581 Carol Sue Ave, Ste 211, Gretna. Register: Frank: 504-392-3498.Kohl’s Happiest Baby on the Block – 10am-noon. Free. 3900 General Taylor St, New Orleans. Registration required: 504-896-9591 or TheParentingCenter.net. Deep Blues: Human Soundscapes for the Ar-chetypal Journey – 7:30pm. Presented by Jungian Analyst Mark Winborn. Moving into and through sadness can release us into an experience of joy. The bluesman serves as a shaman who heals through the ritual of music. $15, $10/students, free/members. 1130 Nashville, New Orleans. JungNewOrleans.org.

SUNDAY, MARCH 6Talk with Dr Jeffrey Long – 10am at the Bob Tucker Wellness Forum and 11am service. With well known author and radiation oncologist and author of New Your Times bestseller Evidence of the Afterlife, Dr Long will speak about his vast research in near-death experiences and how he feels this is proof of an afterlife. Unity of New Orleans, 3722 St Charles Ave. 504-899-3390.New Moon Cacao Ceremony – 6-9pm. For women: An introspective ritual, using ceremonial grade cacao, music, breath and vocal healing techniques and guid-ed meditative journeys. Inner focus, authentic sharing, led by Sarah Lessire. $10/product fee plus $30/work-shop fee; pay as able. Women’s Center for Healing & Transformation, 71667 Leveson St, Abita Springs. 985-892-8111. WomensCenterForHealing.org.

MONDAY, MARCH 7Foundations Of Yoga Course – 7:45-9:15pm. With Nichol Moya. Four-week course. Beginners learn yoga step-by-step. $60. Wild Lotus Yoga Uptown, 4842 Perrier St, New Orleans. 504-899-0047. WildLotusYoga.com.

TUESDAY, MARCH 8Ideal Protein Weight Loss Program – 5:30pm. Dr Debbi Hannan presents: The Ideal Protein Weight Loss Program at Chiropractic Health Center. Free. 101 Clearview Pkwy at Airline Dr, New Orleans. 504-454-2000.

Deep Theta Meditation Deep Theta Meditation, soul retrievals,

chakra clearing and upliftment using sound frequency, videos and guided exercises to

expand conscious awareness.

March 2, 9, 6, 23 & 30 Wednesdays – 6:30-8:30pm

Southshore location: Journey into Wellness,

3939 Houma Blvd, Bldg 3, Ste 15, Metairie

March 21 • 6:30-8:30pmNorthshore location: The Healing House,

1101 Village Walk, Covington

$15/energy exchange 504-931-6494

Facilitator: Cindy Daigle

Center for Enlightened Transformation

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Blue Cliff CollegeMassage Dept.

Continuing EducationCEUs for LMTs

BCC Clearview Mall, Metairie504-293-0972

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March 5 & 6Healing Touch: Level I

Mary Frost, RN, HTI

March 5 & 6Massage Cupping IntroAnnie Garic, ACE Educator

March 5-7Massage Cupping Certification

Annie Garic, ACE Educator

March 12 & 13Hot Stone MassageDerrie Bergeron, LMT


Living the Unity Principles Class – 7pm. These powerful principles are simple to talk about yet can be challenging to fulfill in our daily experience. Join our open discussion on these timeless truths and how to implement them in your life. $5/donation. Unity of Metairie, 3939 Veterans. 504-885-7575.Talk with Dre Pung Gomang Monks – 7:30pm. Tibetan Buddhist Dre Pung Gomang monks from India will give a talk and perform their sacred dances and chanting. Unity of New Orleans, 3722 St Charles Ave. 504-899-3390.

WEDNESDAY, MARCH 9Drepung Gomang Monks Create Sand Man-dala: Opening Ceremony – Noon-2pm. Visit the DG Monks while they demonstrate the ancient art of the sand mandala and remind us to live each moment with virtue. Daily viewing Mar 9-12 at the New Orleans Healing Center, 2372 St Claude Ave. TibetanHouse.com.Drepung Gomang Monks Chanting – 7:30-8:30pm. Tibetan House, 4900 Tchoupitoulas St, New Orleans. Info: Tibetanhouse.com.

THURSDAY, MARCH 10Tibetan Uprising Day Commemoration Can-dlelight Vigil – 5:30-6:30pm. With Drepung Gomang Monks. Rain or shine at Labyrinth at Audubon Park, 6500 Magazine St, New Orleans. Info: TibetanHouse.com.Peaceful Mamas Yoga – 7:45-9:15pm. With Nicole Rezza. Monthly classes designed to give moms much needed TLC. $20 or class card. Wild Lotus Yoga Uptown, 4842 Perrier St, New Orleans. 504-899-0047. WildLotusYoga.com.

FRIDAY, MARCH 11Exploring Body Intelligences and How We Heal – 9:30-11:30am. Join Donna Caire to explore our bodies’ amazing abilities to heal, nourish, cleanse and be our ally. Held monthly on 2nd Friday, take any or all; each explores a different bodily system. March’s focus: liver and gall bladder. For women. $25/pay as able. Women’s Center for Healing & Transformation, 71667 Leveson St, Abita Springs. 985-892-8111. WomensCenterForHealing.org.

SATURDAY, MARCH 12BHAKTImmersion Retreat – Mar 12-19. 10am-5pm. With Sean Johnson and the Wild Lotus Band. Eight-day urban retreat with mantra, music, yoga, meditation and dance to awaken your creativity and heart. Wild Lotus Yoga Downtown, 2372 St Claude Ave. 504-899-0047. WildLotusYoga.com.Saturday Morning Massage Clinic – 9:15 & 10:45am. Help a student with their education at the Student Massage Clinic. Swedish: March 12 & 26; Deep Tissue: March 19. $30. Blue Cliff College, Clearview Mall, across from food court, Metairie. Info/appointment: 504-293-0972.New Orleans Sacred Music Festival – 10am-10pm. Artists from a variety of cultures and traditions perform inspiring music. Free. New Orleans Heal-ing Center, 2372 St Claude Ave. 504-324-0044. NewOrleansSacredMusicFestival.org.

SUNDAY, MARCH 13Motown With A Message – 1pm. Well-known Unity guitarist Eddie Watkins will perform his music “Motown With A Message”. He will also sing the

truth lesson and meditation at the 11am service. Watkins has performed his sacred songs at many spiritual centers and conferences around the country and has recorded and sung with Joan Baez, Santana, Cher, the Temptations, Diana Ross, and Marvin Gay. $15/ticket. Unity of New Orleans, 3722 St Charles Ave. 504-899-3390.Drepung Gomang Monks Sand Mandala Closing Dissolution Ceremony – 11am-1pm. The mandala is swept up and shared with the community in a ceremo-ny of gratitude and blessings. New Orleans Healing Center, 2372 St Claude Ave. Info: TibetanHouse.com.

TUESDAY, MARCH 15Ideal Protein Weight Loss Program – 5:30pm. Dr Debbi Hannan presents: The Ideal Protein Weight Loss Program at Chiropractic Health Center. Free. 101 Clearview Pkwy at Airline Dr, New Orleans. 504-454-2000.Brow Chakra Class – 7pm. With Paul Martinez and Brenda Aranda. Examine, reflect on, and work with the Brow Chakra. This indigo Chakra is also referred to as the third eye; our avenue to wisdom, learning from our experiences and putting them in perspective. Wear something indigo/dark blue. Suggested donation: $10. Unity of Metairie, 3939 Veterans. 504-885-7575.

WEDNESDAY, MARCH 16An Evening with Tsering Phuntsok – 7-8:15pm. Tsering Phuntsok will share his experiences as a Tibetan monk. Tibetan House, 4900 Tchoupitoulas St, New Orleans. Info: TibetanHouse.com.

FRIDAY, MARCH 18Visons of Genius: Jung, Joyce and Lucia – 8pm. Benefit performance for the Jung Society. A play by Jungian Analyst Del McNeely that raises questions about art and madness. $20/ticket. Seating limited. Parker Memorial United Methodist Church, 1130 Nashville Ave, New Orleans. RSVP: 985-674-0728. Tickets: JungNewOrleans.org.

SATURDAY, MARCH 19Psychic Fair – Noon-6pm. Mediums, psychics, healers, astrologer, aura photos, crystals, essential oils, jewelry and more. Free admission. Metaphysi-cal Resource Center, 1708 Lake Ave, Metairie. Info: 504-708-8353 MetaphysicalResourceCenter.com.

TUESDAY, MARCH 22Unity Bible Study – 7pm. With Paul Martinez and Brenda Aranda. The ‘New Thought’ Movement, the basis for Unity, promotes the ideas that Infinite Intel-ligence, or God, is everywhere, spirit is the totality

Blue Cliff College Metarie Main and Satellite Campuses are ac-credited by the Accrediting Commission of Career Schools and Colleges (ACCSC). ACCSC is a recognized accrediting agency by the U.S. Department of Education. For more information about our graduation rates, the median debt of students who completed the program, and other important information, please visit our website at http://bluecliffcollege.com/faq.shtml.

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sundaySunday Morning Meditation – 9am. Join Mike Wittenbrink as he leads a group meditation de-signed to bring you silence and stillness as you embrace the new week. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.A Course in Miracles – 10am. A discussion of an in-depth study of the principle ideas of the text by the same name. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.Science of Being – 10am. Text by Baron Eugene Fersen. As humans enlightened their bodies, minds, and spirits in the physical world with the pure knowledge of the flame of inspiration and love, more would be revealed to mankind through the “all” knowing that resides with their absolute soul. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.Sunday Celebration Service – 11am. With Jack Fowler, Spiritual Director. Contemporary service with music and heartfelt talks to celebrate the divine presence in all of life. Love offering. Unity of Me-tairie, 3939 Veterans Blvd, Metairie. 504-885-7575. UnityOfMetairie.com.Unity of New Orleans Sunday Service – 11am. A loving family of spiritual seekers who honor all paths to God. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.A Course in Miracles – 1pm. Healing Center, 2372 St Claude Ave, New Orleans. Malcolm Fugler: 504-220-3223.Weekend Recovery – 2pm. Vinyasa flow class with breathing emphasis releases toxins and balances your senses. Transform NOLA, 8422 Oak St, New Orleans. 985-640-2648.

mondayNIA-Non Impact Aerobics Dance – 8:45-9:45am. With Carolyn Burns. Martial arts, dance styles, and healing arts intertwine in a positive body aware-ness technique. High-energy, soul-stirring music. $60/8 classes or $10/drop-in. Pay as you’re able. Women’s Center for Healing & Transformation, 71667 Leveson St, Abita Springs. 985-892-8111 WomensCenterForHealing.org.Zen Meditation – Noon-1pm. With Patricia Stout. Weekly practice in the style of Thich Nhat Hanh, with mindfulness bell and guided phrases leading into silent sitting meditation. Donations appreciated. Women’s Center for Healing & Transformation, 71667 Leveson St, Abita Springs. 985-892-8111. WomensCenterForHealing.org.Beginner Children’s Karate Class – 5-5:45pm. Build self-confidence, self discipline. 8132 Willow St, New Orleans. Info: Sensei King Lam: 504-866-2241.Stronger, Leaner, Longer – 5:30pm. Pilates-based strength class builds muscle and tones. Group

screening required. Transform NOLA, 8422 Oak St, New Orleans. (985) 640-2648Beginner Adult Karate Class – 6-6:50pm. Learn personal safety, self-confidence, keep physically fit. 8132 Willow St, New Orleans. Info: Sensei King Lam: 504-866-2241.Aerial Yoga – 6:15-7:15pm. $25. Bliss Body NOLA, 5717 Crawford St, Harahan. 504-262-8860. BlissBodyNOLA.com.Basic/Beginners Aikido Class – 6:15-7:15pm. Benefits include self-defense, flexibility, strength, balance, stress reduction, concentration, commu-nity and fun. First class free. NOLA Aikido, 3909 Bienville St, Ste 103 in Mid-City, New Orleans. 504-208-4861. [email protected] to Nichiren Buddhism – 7-8:15pm. Learn how to activate your greatest potential, in-crease compassion and achieve absolute happiness. Free. SGI-USA Buddhist Center, 1331 Prytania St, New Orleans. 504-310-2011.

tuesdayStrong and Flexy Yoga – 8:30am. And Thurs. Ex-pect an energizing, well-rounded flow that strength-ens, lengthens and relaxes. Transform NOLA, 8204 Oak St, New Orleans. (985) 640-2648. Classical Tai Chi Yang Style – 8:30-9:30am. With Sifu Tommy. Long form and rolling techniques based on classical Tai chi yang style. All levels. $100/month; unlimited classes. 31 5th St, Gretna. 985-630-2859.Crescent City Farmers’ Market/Uptown – 9am-1pm. Open-air market with fresh, locally grown fruits, vegetables, seafood, baked breads and pies, bedding plants, dairy products and freshly cut flowers. 200 Broadway St, parking lot of Uptown Square, New Or-leans. 504-861-4488. CrescentCityFarmersMarket.org.Qigong/Dao-In – Noon-12:45pm. With Debra Howard. Qigong translates as qi (cultivation through skillful practice); dao-in is self-care. Experience myriad ways to balance one’s qi and life. Bring a mat. $5/class. New Orleans Healing Center, 372 St Claude Ave, 4th Fl, New Orleans. 985-467-0900. [email protected] Chuen Do – 5-7pm. With Sifu Tommy. A self-defense system based on classical tai chi. All levels. $100/month; unlimited classes. 31 5th St, Gretna. 985-630-2859.Okinawan Karate Weapons Class – 6-7 pm. 8132 Willow St, New Orleans. Info: Sensei King Lam: 504-866-2241.Key to Ultimate Success – 6:30pm. Mike Witten-brink talks on how Powerpath Letters are the secret to ultimate success, to obtaining success of body, mind, heart and soul. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.Meditation Class – 7-8pm. Build your daily prac-tice. Beginners welcome. $10/drop-in or $30/30-day. Tibetan House: 4900 Tchoupitoulas St, New Orleans. TibetanHouse.com.Emotional Freedom Technique (EFT) Class – 7-8pm. Last Tue of the month. Learn EFT, or “tapping”, a gentle,

ongoingeventsof all things and sickness originates in the mind and “right thinking” has a healing effect. Look at the Bible through “new eyes”. $10/donation. Unity of Metairie, 3939 Veterans. 504-885-7575.

FRIDAY, MARCH 25Spiritual Cinema: What Dreams May Come – 7pm. A spiritual masterpiece delving into life beyond ‘life’, our eternal connection with all of life and our God-giv-en ability to co-create our reality, whether in this world or on the other side. Don’t miss this powerful film with Robin Williams. Rated PG-13. $5/donation. Unity of Metairie, 3939 Veterans. 504-885-7575.Mantra Music Concert – 8-9:30pm. With vis-iting artists Prema Hara. Chanting and music to relax and awaken the heart. $20. Wild Lotus Yoga Downtown, 2372 St Claude Ave. 504-899-0047. WildLotusYoga.com.

SATURDAY, MARCH 26Psychic Fair – Noon-6pm. Mediums, psychics, healers, astrologer, aura photos, crystals, essential oils, jewelry and more. Free admission. Metaphysi-cal Resource Center, 1708 Lake Ave, Metairie. Info: 504-708-8353 or MetaphysicalResourceCenter.com.Conscious Connected Breathing Workshop – 2:30-5pm. With Jack Fontana. Experience the healing, transformative power of the breath. $54. Wild Lotus Yoga Downtown, 2372 St Claude Ave, New Orleans. 504-899-0047. WildLotusYoga.com.

SUNDAY, MARCH 27Easter Celebration – 11am. Join during this sacred season as we continue to arise and awaken to the truth of who we really are; beloved, divine expres-sions of life. Love offering. Unity of Metairie, 3939 Veterans. 504-885-7575.

TUESDAY, MARCH 29Ideal Protein Weight Loss Program – 5:30pm. Dr Debbi Hannan presents: The Ideal Protein Weight Loss Program at Chiropractic Health Center. Free. 101 Clear-view Pkwy at Airline Dr, New Orleans. 504-454-2000.Death and the Afterlife – 7pm. With Paul Martinez and Brenda Aranda. These topics are usually avoided as they are often rooted in fear and denial. But the reality is we, and every one we care about, are all going to transition and too often this fear keeps us from living fully now. This class will be an open discussion on our views on transitioning, yet living fully in the meantime. $5/donation. Unity of Metairie, 3939 Veterans. 504-885-7575.

plan aheadSATURDAY, APRIL 2Being Well Expo – April 2-3. 11am-7pm, Sat; 11am-6pm, Sun. Experience psychics, mediums, healers, speakers and holistic vendors. Free admis-sion and parking. DoubleTree Hotel, 2150 Veterans Memorial Blvd, Kenner. Info: BeingWellExpo.com.

SATURDAY, APRIL 9Akashic Records/Beginner Class – April 9, 9am-4pm & April 10, 9am-12pm. Learn how to read the Akashic Records. $189. 1581 Carol Sue Ave, Ste 211, Gretna. Frank Trupiano: 504-392-3498. AkashicLight.org.


$100/month; unlimited classes. 31 5th St, Gretna. 985-630-2859.Oneness Meditation – 6-7pm. Learn this calming meditation technique for health and happiness. Free. 3900 General Taylor St, New Orleans. 504-249-5130.A Course in Miracles – 7pm. St Tammany Parish Hospital, 1202 S Tyler St, Covington. Malcolm Fugler: 504-220-3223.Handstand and Flexibility Training – 7:15pm. Gives everyone the support, time and repetition to build confidence upside down. Transform NOLA, 8422 Oak St, New Orleans. 985-640-2648.Tai Chi and Qigong – 7:30-8:30pm. With Marilyn Yank. Nine beautiful movements from traditional yang style. Classes include gentle stretches, deep breathing exercises, and meditation. All levels. $12/drop-in, $40/4 classes. NOLA Aikido, 3909 Bienville, New Orleans. 504-610-3672.

fridayMeditation Class – 10-11am. Build your daily practice. Beginners welcome. $10/drop-in or $30/30-day. Tibetan House, 4900 Tchoupitoulas St, New Orleans. TibetanHouse.com.Yoga – 4:30-5:30pm. With Master Instructor Laura Ates. $20. 5717 Crawford St, Harahan. 504-262-8860. BlissBodyNOLA.com.Yee Chuen Do – 5-7pm. With Sifu Tommy. Self-de-fense system based on classical Tai chi. All levels. $100/month; unlimited classes. 31 5th St, Gretna. 985-630-2859.Meditation and Restorative Yoga – 6:15pm. Sitting meditation, then restorative yoga practice to release tension. Transform NOLA, 8422 Oak St, New Orleans. 985-640-2648.Ecstatic Dance – 6:30-8pm. A free-form conscious dance space. Connect with your spirit through movement. $14/drop-in. NOLA Yoga Loft, 2042 Magazine St, New Orleans. 504-345-3444.

saturdayVietnamese Farmers’ Market – 6-9am. More than 20 vendors set up shop on blankets spread with produce; be-yond the courtyards are shops selling Vietnamese baked goods and imported groceries. 14401 Alcee Fortier Blvd, New Orleans East. GoGreenNola.org/farmersmarkets.Camellia City Farmers’ Market – 8am-noon. Fea-turing baked goods, herbs, vegetables, honey, jams,

prayer into the sacred inner self for healing and transfor-mation. Love offering. Unity of Metairie, 3939 Veterans Blvd, Metairie. 504-885-7575. UnityOfMetairie.com.Basic/Beginners Aikido Class – 6:15-7:15pm. Benefits include self-defense, flexibility, strength, balance, stress reduction, concentration, commu-nity and fun. First class free. NOLA Aikido, 3909 Bienville St, Ste 103, in Mid-City, New Orleans. 504-208-4861. [email protected] Course in Miracles – 6:30pm. Facilitated by Mary Beth Ellis. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.A Course In Miracles: Disappearance of the Uni-verse – 7pm. Join Jack Fowler, Spiritual Director at Unity of Metairie, on a journey into mind blowing yet liberating spiritual concepts, which guides one to see the world through the eyes of love instead of fear. Love Offering. Unity of Metairie, 3939 Veterans Blvd, Metairie (behind Parran’s PoBoys). 504-885-7575.Beginner Tai Chi Class – 7-8pm. Reduce stress, balance, mind and body. 8132 Willow St, New Orleans Info: Sensei King Lam: 504-866-2241.Discovering Tibetan Buddhism Class – 7-8pm. $10/drop-in or $30/30-day. Tibetan House, 4900 Tchoupitoulas St, New Orleans. TibetanHouse.com.

thursdayClassical Tai Chi Yang Style – 8:30-9:30am. With Sifu Tommy. Long form and rolling techniques based on classical Tai chi yang style. All levels. $100/month; unlimited classes. 31 5th St, Gretna. 985-630-2859.Qigong/Dao-In – Noon-12:45pm. With Debra Howard. Qigong translates as qi (cultivation through skillful practice); dao-in is self-care. Experience myriad ways to balance one’s qi and life. Bring a mat. $5/class. New Orleans Healing Center, 2372 St Claude Ave, 4th Fl. 985-467-0900. [email protected] City Farmers’ Market/Mid-City – 3-7pm. Rain or shine. Farmers’ Market, American Can Co Bldg, 3700 Orleans Ave, New Orleans.Women’s Choir Experience – 5-6:30pm. With Sarah Lessire and Patricia Stout. Vocal meditations, intention-al songs and sound/movement improvisations. Women and girls 13 and up, no experience needed. Monthly $15-$20 donation. Women’s Center for Healing & Transformation, 71667 Leveson St, Abita Springs. 985-892-8111. WomensCenterForHealing.org.Yee Chuen Do – 5-7pm. With Sifu Tommy. Self-de-fense system based on classical Tai chi. All levels.

self-administered acupressure technique for diminishing or clearing physical and/or emotional pain. Affordable Healing Arts in the NOHC, 2372 St Claude Ave, Ste 220, New Orleans. RSVP: Gail Gillespie: 504-442-8762.

wednesdayMeditation Class – 9-10am. Build your daily prac-tice. Beginners welcome. $10/drop-in or $30/30-day. Tibetan House, 4900 Tchoupitoulas St, New Orleans. TibetanHouse.com.Meditation Masters – 10:30-11:30am. Small group, energy healing meditations and coaching sessions with Corporate Mindfulness Trainer Matthew Ancira. Explore a different topic with guided energy meditation and coaching discussion each week. $25/ drop-in. The Higher Purpose Healing Room, Uptown. 504-457-1717. Info: MatthewAncira.com. Tai Chi and Qigong – 10:50-11:50am. With Mari-lyn Yank. Nine beautiful movements from traditional yang style. Classes include gentle stretches, deep breathing exercises, and meditation. All levels. $12/drop-in, $40/4 classes. NOLA Aikido, 3909 Bienville, New Orleans. 504-610-3672.Prayer and Healing – 11am. Facilitated by Har-riet Stafford. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. 504-899-3390. UnityTempleNewOrleans.com.Essential Oils 101 – Noon-1pm. Learn the basics of essential oils and how to live a cleaner, natural life. Free. Light lunch provided. NOLA Float Tanks, 3013 20th St, Metairie. RSVP: 504-975-0344 or [email protected]. YoungLavenderBuds.com.Crescent City Farmers’ Market/French Quar-ter – 2-6pm. Fresh produce, pastured meats, sea-food, dairy, breads and baked goods. Live music. 1235 N Peters St, New Orleans. 504-861-4488. CrescentCityFarmersMarket.org.German Coast Farmers’ Market/West Bank – 2:30-6pm. Open-air market offering fresh produce, rotisserie and fresh meats, fresh pastries/breads, sausage, kettle corn, cracklings, prepared foods, soy candles, goat milk soap and lotions. Arts and crafts fourth Wed. St Charles Plaza Shopping Center, 12715 Highway 90, Luling. GermanCoastFarmersMarket.org.Beginner Children’s Karate Class – 5-5:45pm. Build self confidence, self discipline. 8132 Willow St, New Olreans. Info: Sensei King Lam: 504-866-2241.Embrace the Emptiness-Community Meditation – 6pm. With Jack Fowler, Spiritual Director. Ride the wavelengths of music, beautiful images and affirmative


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our $30 student massage clinic. Visit our retail shop for massage supplies: Biotone and Therapro cremes and oils, aromatherapy products, books and more. Monthly specials! See ad, page 26.

ESSENTIAL OILSYOUNG LAVENDER BUDSCoco Kunstman Independent Distributor Young Living #1491684 • 504-344-7320 [email protected]

Learn the basics of essential oils and how to live a clean and natural life. This is your first step towards a chemical free and healthy lifestyle. Learn the basics and set yourself on a path to healthy living. All classes are always free. See class schedule in

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ACUPUNCTUREFAMILY ACUPUNCTURE & WELLNESSErin Kenning, MSOM, Dipl.OM, LAc, LA Lic.# ACA.200039, NAET specialist9531 Jefferson Hwy., River Ridge504-715-2317 NolaFamilyWellness.com

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Experience the difference! We offer total wellness care: Chiropractic, d e t o x i f i c a t i o n , n u t r i t i o n , endermologie, DRX-9000 non-surgical spinal decompression, cold laser, EB-Cellular Cleanser, Far Infra Red Sauna and the Ideal Protein Diet plan. See ad page 20.

localdirectoryConnecting you to the leaders in natural health care and green living in our community. To find out how you can be included in the Community Resource Guide, email [email protected] to request our media kit. Call 504-975-0344 for more information.

poultry, crafts, flowers, eggs, plants, soap and trees. 333 Erlanger, Griffith Park, Slidell. 985-640-7112. CamelliaCityMarket.org.Covington Farmers’ Market – 8am-noon. Offering fresh produce, fresh baked breads, prepared foods and plants. Covington City Hall, 609 N Columbia St, Cov-ington. 985-966-1786. CovingtonFarmersMarket.org.Crescent City Farmers’ Market/Downtown – 8am-noon. Open-air market offering fresh locally grown fruits, vegetables, seafood, baked breads and freshly made pies, bedding plants, dairy products and fresh flowers. Cooking demos by local chefs. 700 Magazine, corner of Girod, New Orleans. 504-861-4488. CrescentCityFarmersMarket.org.German Coast Farmers’ Market/East Bank – 8am-noon. Open-air market offering fresh produce, rotisserie meats, fresh meats, fresh pastries/breads, sausages, kettle corn, cracklins, prepared foods, soy candles, goat milk soap and lotions. Arts and crafts sec-ond Sat. Ormond Plantation, 13786 River Rd, Destre-han. 985-359-0190. GermanCoastFarmersMarket.org.Gretna Farmers’ Market – 8:30am-12:30pm. Featuring fresh fruits and vegetables, meats, baked goods, dairy, native fruit wines and garden plants. Located in the old train depot, 300 Huey P Long Ave, between 3rd St & 4th St, Gretna. 504-362-8661. GretnaFarmersMarket.com.Westwego Farmers’ and Fisheries Market – 8:30am-12:30pm. Open year round, rain or shine. Featuring fresh produce, seafood, bakery items, dairy, plants, prepared foods and handcrafted items. Plus live music and kids activities. Free parking. 484 Sala Ave, corner of 4th St, Westwego. 504-341-3424 Ext 209.Mandeville Trailhead Community Market – 9am-1pm. Fifty-plus vendors weekly: gourmet foods, art, produce and plants. Tai chi at 9:30am. Parking lot of the Mandeville Trailhead on the St Tammany Trace, off LA59, Mandeville. 985-845-4515.FREE! Yoga Lessons – 10am. Our gift to you. Join instructor Patrick Somers to set the intentions of health, balance, joy and well being for 2016. Unity of Metairie, 3939 Veterans Blvd, Metairie (behind Parran’s PoBoys). 504-885-7575. Sitting Meditation Group – 10-11am. Practice zazen (sitting meditation) as well as walking medita-tion. Instruction and discussion also available. 3909 Bienville St, Ste 103, in Mid-City, New Orleans. Brian: [email protected]. 504-644-7351.Yoga and Guided Meditation –10-11:30am. Yoga nidra with Katrina Zech. Experience pure rejuvena-tion and deep relaxation through movement, breath and mindfulness practice. $15 donation. Unity Temple of New Orleans, 3722 St Charles Ave, New Orleans. UnityTempleNewOrleans.com.Yoga Basic – 11am-noon. Yoga for all ages. Mats provided. 3900 General Taylor St, 504-249-5130. Yee Chuen Do – 12:30-2pm. With Sifu Tommy. Self-defense system based on classical Tai chi. All levels. $100/month; unlimited classes. 31 5th St, Gretna. 985-630-2859.


HOLISTIC PRACTICESANAYA AKIMWild n’ Divine HealingEmpowerment Healing318-232-2093WildNDivineHealin.g.com

Are you ready to welcome happiness back into your life? Using Kundalini Reiki, Intuitive Coaching, Emotional Freedom Technique (EFT) and more, you will be guided to empowerment. I welcome you to embark on an adventure of self-love and manifesting the life you deserve!

THE ENERGY EXCHANGEMarlene Chaplin3940 Monroe St, Mandeville985-778-0299 • [email protected]

Return to yourself by experiencing heart centered healing through Reiki, Healing Touch, Chakra Balancing, Intuitive Coaching, The Art of Emotional Freedom and more. Take a trip of self-love returning home. Offering sessions and classes.

CORPORATE MINDFULNESS TRAINER/HOLISTIC HEALTH COACH 504-457-1717 • MatthewAncira.comHigher Purpose Healing L3c

Corporate Mindfulness Sessions bring increased productivity, better attendance and overall employee health and satisfaction. Awakens the potential in every individual inc reas ing the s t reng th and effectiveness in the organization. Holistic Health Coaching for

individuals provides freedom from depression, anxiety, chronic pain and helps individuals and couples to realize their gifts and full potential.

MARILYN A. MENDOZA, [email protected]

Dr. Marilyn Mendoza, author of We Do Not Die Alone, announces the expansion of her clinical practice to include Past Life Regressions and Akashic Record Readings. For more information or to make an appointment call: 504-363-0203. See ad, page 15.

FRANK A. TRUPIANO, LCSWCenter for Akashic Studies and Holistic Counseling1581 Carol Sue Ave, Grenta504-392-3498 • AkashicLight.org

Your l i fe i s wai t ing to be transformed! Experience the power of holistic healing for mind, body, and spirit. Reiki, EFT, The Sedona Method, Psych-K, Hypnotherapy, meditation, Akashic Record

readings and classes. Relationship and individual life coaching also available.

TAI CHI-GRAND MASTERSifu Tommy31 5th St. Gretna, LA985-630-2859

All levels welcome. $100/month unlimited classes (at 6 classes/week, that’s up to 24 classes a month or just over $4 apiece). See calendar for classes.

HOLISTIC HEALING CENTERS

AFFORDABLE HEALING ARTS 2372 St. Claude Ave. 2nd Floor Upper, Ste. 220985-467-0900AffordableHealingArts.com

AHA! is a Community of Healing Arts Practitioners in a Healing Arts Center for the Professional Practice of Alternative, Complementary, Integrative, and Indigenous healing arts by independent practitioners in

a shared space environment. See our website, contact a practitioner, make your appointment today! See ad, page 10.

NOLA FLOAT TANKSFlotation Therapy504-352-6418 • NOLAFloatTanks.com

F l o t a t i o n t h e r a p y i s a b r e a k t h r o u g h t r e a t m e n t involving 800 lbs of Epsom salt (magnesium sulfate) poured into 200 gallons of water in a small shallow pool. The benefits of just a one-hour session are

significant as they relieve stress, reduce blood pressure, ease joint and muscle pain and enhance one’s mood. See ad, page 24.

THE WELLNESS CENTRE OF BR DR. KARIN NIELSEN, ND, CCT1528 Delplaza Dr, Ste B, Baton Rouge225-229-6107 WellnessCentreBR.com

Offering full body thermography; detects abnormalities in the earliest stages, to find underlying causes of disease as it looks at the entire body’s behavior after being stressed. Consultations/follow-up care is offered as well. See ad, page 2.

WOMEN’S CENTER FOR HEALING & TRANSFORMATION71667 Leveson St., Abita Springs985-892-8111WomensCenterForHealing.org

Beautiful nonprofit center for women’s spir i tual i ty, eco-psychology and community building. Workshops, speakers, events, healing circles, support groups, and on-site professional

mind/body/spirit services, for women, by women. Rent space for your workshop or office. See ad, page 9.

YOUNG LAVENDER BUDSMelissa Burbank Independent Distributor Young Living #2946391 • 504-975-0344 [email protected] YoungLavenderBuds.com

Learn the basics of essential oils and how to live a clean and natural life.This is your first step towards a chemical free and healthy lifestyle. Learn the basics and set yourself on a path to healthy living. All classes are always free. See class schedule in


YOUNG LAVENDER BUDSDenise Woltering-VargasIndependent Distributor Young Living # 3096166 • [email protected]

Learn the basics of essential oils and how to live a clean and natural life. Take your first step towards a chemical free and healthy lifestyle. Learn the basics and set yourself on a path to healthy living. All classes are always free. See class schedule in


FITNESSBLISS BODY5717 Crawford StreetNew Orleans, LA 70123504-262-8860 • BlissBodyNola.com

Yoga- Aerial, Prenatal, Ball, Meditation, Workshops and Programs with Master Instructor Laura Ates. Mat Pilates, Reformer and Chair

Pilates, Barre and TRX with expert Mary Mang. Facials and massages too!

DR. IINA ESTERHealth and Fitness Coach504-758-9192LiveFreeLaughHardFitness.com

Exercise scientist specializing in fitness and nutrition interventions. I specialize in private outdoor and in-home training, designing a program based on your interests, goals, and barriers to being active. For group programs, see calendar section. See ad, page 31.

KARATE/TAI CHI/QI GONGGrandmaster King Lam8132 Willow St, Uptown New Orleans504-866-2241 • [email protected]

Asian Arts to improve health, fitness, personal safety and rejuvenate energy. Achieve a better mind, body and spirit. Serving the New Orleans community for 46 years. See ad, page 7 and calendar for classes.


NATURAL FOODS & SUPPLEMENTS

NUTRIVERUS POWDER Jeanie Leclere504-888-4464

Boost your immune system and increase energy levels with a whole-food supplement that combines a matrix of glyconutrients with organic plant- and food-

sourced vitamins, minerals and antioxidants. An amazing product. Call for free sample.

NATURAL MEDICINE

CASSO’S WELLNESS STORE & GYM 3308 Cleary Ave, Metairie 504-888-3077 TheWellnessStore.com

Pharmaceutical-quality nutritional products, vitamins, minerals, herbs and natural hormones. Natural hormone balancing consultations. Counseling on pharmaceuticals and nutraceuticals by a registered pharmacist and

clinical nutritionist. Alkaline water available as well as sessions with Photon Genius. See ad, page 15.

KARIN NIELSEN, ND, CCT225-229-61071528 Delplaza Dr, Ste B, Baton RougeWellnessCentreBR.com

Offering non-invasive health a s s e s s m e n t s , To t a l Thermography, Lymphatic Therapy and many detox therapies. Specializing in

chronic fatigue, Fibromyalgia and Lyme disease for men, women and children. See ad, page 2.

INTEGRATIVE MEDICINE

INTEGRATED PAIN AND NEUROSCIENCE504-300-9020PainIsAPuzzle.com

Eric Royster, MD, and Aaron Friedman, MD, o f f e r t h e m o s t

comprehensive treatment experience for patients suffering from chronic pain, from acupuncture to more invasive techniques offered exclusively at IPN. New Orleans, Chalmette, Westbank and Slidell locations. See ad, page 8.

IRENE SEBASTIAN, M.D., Ph.D401 Veterans Blvd., Ste. 203, Metairie504-838-9804IreneSebastianMD.com

Experience the difference that Homeopathic Medicine and Functional Medicine can bring to your health. Most conditions can be treated using these safe, natural approaches. Safe, less drugs, stimulates innate healing. See ad, page 21.

MASSAGEVITALITY HOLISTICSTaylor Tidwell2372 St Claude Ave, Ste 220In the New Orleans Healing Center504-390-6257 VitalityHolistics.net

Renew your vitality with Thai Yoga Massage and Integrative Table Massage. Harmonize and bring healing to all systems of the body with these ancient practices. See ad, page 15.

SPIRITUAL CENTERSUNITY OF METAIRIEJack Fowler, Spiritual Director3939 Veterans Blvd, Metairie504-885-7575 (behind Parran’s)UnityOfMetairie.com

Loving, energetic spiritual f ami ly honor ing a l l re l ig ions , pa ths and lifestyles! Do you like what Marianne Williamson,

Eckhart Tolle and Wayne Dyer have to say? You’ll love Unity of Metairie. Relevant Spirituality for Everyday Life! Join us Sundays 11am. See ad, page 18.

UNITY TEMPLE OF NEW ORLEANS3722 St. Charles Avenue, New OrleansUnityOfNewOrleans.com

The New Orleans home of practical Christianity. We honor all paths to God and welcome all who seek love, peace, and wisdom.

Services on Sun & Wed 11 am; A Course in Miracles class Wed 6:30pm. See ad, page 7.

YOGA

WILD LOTUS YOGA4842 Perrier St, Uptown2372 St Claude Ave, Downtown504-899-0047WildLotusYoga.com

Voted Best Yoga Studio 11 years. Intro Offer: 30 Days Of Yoga For $33 (first time local residents), Intro To Yoga Courses + Over 60 c l a s se s a week i nc lud ing Prenatal, Kids, Tweens & Teen

classes. See ad, page 18.

NALA MAG 0316

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