In the News

I’ve found a bunch of articles lately that have caught my interest, so here are a few more that I thought I’d pass along.

My mom was a huge proponent in having a happy gut, not just for weight loss, but for overall health and wellness. Apparently Western scientists are catching up.

I’ve seen numerous studies in the past few years on how children, and more specifically girls are going through puberty at a younger age. According to the latest, this is more common than previously thought and is thought to be affected by race, environmental exposure, and the pervasive use of endocrine disruptors in our society.

And if the previous post doesn’t want to make you keep your kids in a bubble, this one will.

Finally, because the last two articles are so depressing, here is a link to one of my new favorite dinners. It’s easy, tasty, and healthy. I paired it with my favorite guacamole recipe. Now if I could just convince my kids to eat it too…

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Holiday giving

I find the holidays are a difficult time to keep in balance, with the gluttony, rampant consumerism, and a To Do list a mile long. Our kids are old enough to really participate in the traditions and help perpetuate the values that we find important. One that I take great joy in fostering is the joy of creation with my kids, whether it is a quick drawing, a simple book, this year’s Christmas tree topper (a paper crown made by Rowan), or a homemade gift.

My mom really enjoyed the creation of gifts and especially loved creating and giving herbal gifts designed to heal and delight its recipient. Continue reading

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Holiday traps

I think for most of us, the holidays can be a big, stressful trap. It doesn’t matter who you are, the holidays have history, hopefully good, sometimes less so. Last year I felt pressure to make grand memories when all I wanted to do was mope and that left me feeling stressed and a little put out, even though it was all of my own making. This year I have consciously chosen to do less for Thanksgiving, and am trying to feel my way towards what works for the rest of this holiday season. And while my mom isn’t far from my thoughts this holiday season, I am trying to make space to feel sad as well as space to take pleasure in what this year has to offer. Continue reading

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In the News

I’m sure most of us are aware of the Dirty Dozen, the most pesticide-laden and fruits and vegetables as well as the Clean Fifteen, the fruits and vegetables you could get away with buying conventional. Did you know there is a list of food additives that is best to avoid also? The Environmental Working Group (EWG) now has a Dirty Dozen Guide to Food Additives that can clog up what we are eating. They include: Continue reading

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Propolis

Bees: the workhorse of our garden

My mom was really interested in propolis the last few years of her life. So much so that she created her own Propolis Tincture as well as putting it in our Gum Protector for years. My parents kept bee hives for years  and my dad still does, for the benefits of the honey, bee pollen, and garden pollination. Propolis is a sticky substance that bees collect from the resin of trees while they are foraging for food. They use it to repair and disinfect their hive, to build panels, as an embalming tool for intruders it cannot remove from their hive, and as a microbiocidal agent. In short, it helps keep the hive healthy. Continue reading

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Love Our Pets


We’ve been having discussions about our line of pet products recently and that got me to thinking about how my mom developed her herbal treatments for our pets. We always had a menagerie around, anywhere from your basic cat and/or dog, to rabbits, birds of all sizes, rats, a guinea pig or two, snakes, frogs, and fish. I think this was my mom’s way of giving us the farm experience she had as a child. One of our earliest pets was a rat named Rosie. Rosie, as rats commonly do, developed a tumor that eventually grew to the size of a golf ball, or larger. In the eyes of a five year old, it was massive. Rather than let Rosie go where all good rats go, my mom thought she would try her hand at animal surgery. She enlisted the help of her good friend Kate Bowland and with the use of some Rescue Remedy and a bunch of good old fashioned gumption, the two of them removed Rosie’s tumor. Rosie the Rat lived to the venerable age of three, a full year past the lifespan of the usual pet rat. You should hear Kate tell the story, she is much better at expressing the humor and hilarity of the situation. Continue reading

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A soup template

I had another post intended for today, but last night as I was staying up late to watch the Giants clinch the World Series, I ran across a post by one of my favorite food bloggers, Clotilde of Chocolate and Zucchini. Her recipes are wonderful, but what makes this one particularly special to me is how similar her soup philosophy was to my mom’s. Continue reading

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Saffron: a wonder spice

Today, I am including an excerpt from mom’s booklet, A Pocket Full of Posies on some of the many health benefits of saffron. Saffron is expensive, especially when purchased at the grocery store. My mom always bought it by the ounce and it always came in those really cool little tins. If you and a few friends want to go in on one, that would be a much more cost effective way to put saffron into regular rotation in your cooking. I didn’t realize it until I was older, but she would throw it into everything: soups, stews, rice dishes (obviously), even with roasted vegetables and desserts. Continue reading

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Making our tinctures

Have you ever wondered how we make our tinctures? The process is fairly basic and adheres to Traditional Chinese Medical practices regarding cooking a Chinese herbal formula.

The basics of brewing Chinese herbs are simple and techniques vary from place to place. Continue reading

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In the News

I’ve decided to revive our In the News posts, because there have been a few interesting articles catch my attention in the past few weeks.

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Milk has been in the news again. My mom was a huge proponent of drinking unpasteurized milk, because the process of pasteurization kills not only the bad bacteria but the good bacteria as well as changes the structure of the fatty acids. Unfortunately, Continue reading

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