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Editors note: Look for the return of new questions and answers next week. In meantime, enjoy this best-of column made up of Q&A from 2017:

QUESTION: I recently received a jury summons from Gregg County. My issue is the way they are returned to the county. The summons has our phone numbers, addresses, work information and our drivers license numbers. It is not sealed. It is sent in a postcard-type format, open to all to view and could enable someone to steal our identities. Surely we can register online, drop off in person or send back to the county in a sealed envelope.

ANSWER: Its been a while since I received a jury summons, so I spoke to Britnie Minor, supervisor in the Gregg County District Clerks Office, to go over how this works. As she explained it, youre not supposed to return the questionnaire you described by mail if youll be reporting for jury duty.

She said the sealed cards, which are a little bit bigger than a postcard, arrive in peoples mailboxes with their name and address on the outside. Once opened, one side of the cards contain questions for potential jurors, including name, phone number, address, age and place of employment.

The juror is asked to fill it out and bring it to court, Minor said. For no reason do we want them to fill it out and mail it to us.

The other side of the card contains the reasons a potential juror might be exempted from serving. People claiming one of those exemptions should not fill out the questionnaire on the other side. Sign and date the card, and mail it back. A bar code on the card provides the county the necessary information it needs without sending any personal information through the mail.

Minor said there have been occasions when people fill out the questionnaire on the card and mail it back. In those situations, the clerks office holds the card and hands it back to the person when he or she reports for jury duty, explaining the correct process to be followed in the future.

So, bottom line, if you dont have an exemption, dont return the card by mail. Take it with you the day you report for jury duty.

Q: Russell Barnett from East Mountain died in the Vietnam War in a bombing run. Were his remains ever found, or are they still searching for them?

A: Yes, his remains were recovered about two years ago and buried earlier this year, according to news reports I found.

Air Force Capt. Robert Russell Bear Barnett, 32, was flying a B-57 bomber when he was shot down in Laos after making three bombing runs, just a few days before his tour of duty was to end. An old newspaper article I found from the Gilmer Mirror said he had been an outstanding Bear football player for Gladewater High School. He also played football at Baylor University.

The articles I found said Barnetts plane crashed in 1966, but the site wasnt found until 2005. His remains were recovered in 2015 and officially identified in 2016.

The news stories I found said his remains came home to Texas earlier this year and were buried in the Texas State Cemetery in Austin, with family and others in attendance.

Q: Can you tell me what the BRAT diet is?

A: Let me start by telling you what it isnt: It is not a diet as in an intentional weight loss plan. Looking at it, though, Im sure you would lose weight, just perhaps not in the healthiest of ways.

B.R.A.T. stands for bananas, rice, applesauce and toast, which are the major components of a diet that doctors recommended for years for people with diarrhea or vomiting. However, I found information that indicates doctors might be moving away from this recommendation, so I would check with a physician before putting yourself on this eating plan when you have an upset stomach.

Answer Line appears Thursday and Saturday. Email questions to answerline@news-journal.com, leave a message at (903) 232-7208 or write P.O. Box 1792, Longview, TX 75606.

Go here to read the rest:
Answer Line: The ins and outs of Gregg County jury summons - Longview News-Journal

Kate Hudsons diet is all about balance. After she had her youngest daughter, Rani, she was more rigid and followed a Weight Watchers program (shes a partner for the brand), but now, she embraces flexibility and grace. I like living my lifeIm not highly regimented, she told SELF in 2016. I want to indulge! I want to do things that are not necessarily healthy sometimes.

That said, she still tries to start most mornings with celery juice, and always incorporates nutritious choices. In a new video for Harpers Bazaar, the 41-year-old actress broke down exactly what she eats in a day and her general mindset when it comes to fueling her body.

I do not eat first thing in the morning, she said in the video. After drinking water, she makes a b-line to the juicer. If anybody does celery juice on an empty stomach they know why, she added with a smirk. Cause its a joyous morning activity. (Keep the juicer close and the bathroom closergot it!)

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This is typically one of two meals: two soft-boiled eggs with sourdough, butter, avocado, olive oil, and sea salt or oatmeal with almond butter and banana, and maybe some blueberries, some maple syrup, cinnamon, chia seeds, she added. Shell also throw some type of nut in the mixwalnuts or almonds. Walnuts areI feel like theyre underrated, she scoffed. I feel like more people use almonds or cashews but a walnut? A walnut in your oatmeal is really yummy.

A smoothie for me would be like a protein-based drink. I like the chocolatey type flavors, like banana and almond butter and chocolate, she said. (Hudson actually just launched her own line of nutritional powders.)

If its a salad Ill eat anything really, she added, but a chopped salad is her favorite. Here in L.A., La Scala is like a staple and they do the most amazing chopped salad; I do extra salami, no cheese, cucumbers, no tomatoes, basil and extra dressing.

I always try to find at least a half-hour to work out. In fact, today I didnt work out and its getting late. And Ill still find time to work out, she said. Hudson told SELF that she likes to switch it up (Change is my constant.), but dancing and Pilates are her two favorite ways to move. Nothing, literally nothing, makes me feel like Im back to my body more than Pilates, she added.

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Almond Flour Crackers, Farmhouse Cheddar

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Chips and salsa. Anytime Im like, Oh, Im kind of not fitting into my jeans, its usually because Ive been on a big chips and salsa kick, she explained. And Simple Mills makes an amazing cheddar almond flour cheddar. Its like a Cheez-It, but healthy. Thats big in our house.

Which means she often eats early. Rani eats around 5:30 but then my boys will eat around six so I try to get everybody to do between 5:30 and 6:00, she said. One of her favorite easy meals to cook is chicken with nutmeg gravy and rice. Its shallots, its lemon, fresh herbs that you put in there and you kind of brown the chicken in the oven, she said. It sounds extensive but it's actually simple. You make like this nutmeg gravy and rice and its so insanely yummy.

And she wont count calories while reading the menu. If I want to go out and eat at a restaurant with amazing food, Ill do that, like, once a week where Im not thinking about it, she told SELF.

If Im in a health mode its sparkling water all day long. If Im not on a health kick, which happens every other week, I might do a pre-dinner cocktaila martini or Ill do a Moscow mule, she explained. Sometimes Ill do some tequila. If Im feeling really fancy, I do love a Negroni and I love something called Boulevardier. Its bourbon and campari. Cocktails are good but Im a good responsible cocktail person. Like Ill go a good two weeks and be like, Oh, I havent had a cocktail.

But it has to be dairy-free. My late night snack is always going to be in the ice cream department, she said. And as much as Id love it to be like an old school Haagen-Dazs, they do great oat milk ice creams now. So I try to stay non-dairy because its a little bit better for me. And mint chip I love because its refreshing. But I really like a dulce de leche type with chocolate chips.

Because her routine is always changing, Hudson appreciates being part of wellness communities that keep her in line. Ive always said that community is essential to wellness, thats why Fabletics is a community, thats why Ive partnered with WW, which has an amazing community of members who support each other, she recently told E! News. Your communityno matter who it iscan help you find balance! Dont expect yourself to be a super-human! Its just not possible.

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Read more from the original source:
Heres Exactly What Kate Hudson Eats in a Day to Stay in Shape at 41 - Prevention.com

Garlic is an easy flavor addition to many types of meals. And beyond its widespread use for taste and seasoning, garlic can actually provide notable health benefits.

Here are five benefits of garlic and how much you should add to your diet.

One raw clove of garlic has roughly 14 calories, 0.57 grams of protein, and about three grams of carbohydrates (one slice of white bread has 34 grams of carbohydrates, for comparison.)

Though one raw clove of garlic is pretty small, there is actually a significant amount of the following vitamins and nutrients:

One garlic clove packs a dense nutrient profile, but garlic's small size means we're not getting a large amount of nutrients from a single garlic clove. "The concentration is not as robust as we would think about, say eating a full salad," says Tom Holland, MD, a physician scientist at Rush University Medical Center.

You shouldn't add too much garlic to your diet, too quickly. "One to two cloves a day should be the maximum consumed by anyone," says Tracey Brigman, a food and nutrition expert at the University of Georgia. Eating more than that may cause upset stomach, diarrhea, bloating, or bad breath.

"If you opt for adding two cloves of garlic a day to your diet, you may also want to add fresh parsley, mint, or raw apples to your diet to help prevent the bad breath associated with garlic consumption," Brigman says.

The flavorful bulbs at the end of the garlic plant are also rich with nutritious compounds called allicin and alliinase. In fact, the presence of allicin helps garlic boost the immune system.

A 2015 review from the Journal of Immunology found that garlic fortifies the immune system by stimulating immune cells like macrophages, lymphocytes, and natural killer cells. Garlic may also help stave off colds and flu because of the plant's antimicrobial and antibiotic properties, Brigman says, which would stop the growth of viruses, bacteria, and other unwanted organisms.

However, Brigman notes that although some studies show a benefit, there is a lack of strong evidence that garlic supplements help prevent or reduce severity of the common cold and flu.

You should still wash your hands, avoid touching your face, stay hydrated, and practice other methods to prevent getting sick. Garlic probably won't prevent sickness, but it may provide a little extra boost if you want to strengthen your immune system.

"[Garlic is] also a good source of phytochemicals, which help to provide protection from cell damage, lowering your risk for certain cancers," says Brigman.

Phytochemicals are compounds in vegetables and fruits associated with a reduced risk of chronic illness. There is some evidence that consuming phytochemicals through garlic can have anticarcinogenic effects and potentially lower risk for stomach and colorectal cancers.

However, research in human subjects is lacking, and it's not proven that garlic consumption can actually prevent or treat cancer.

A 2019 study published in Experimental and Therapeutic Medicine found that consuming two capsules of garlic extract a day for two months can lower blood pressure and decrease arterial stiffness for people with hypertension.

"Garlic seems to lead to overall protection for your heart," Brigman says.

In addition, a 2013 report suggested that garlic can reduce lipids in the blood, which means lower cholesterol and thus a lower risk for plaque build up in the cardiovascular system.

The amount of garlic needed to achieve these heart healthy effects differ among individuals. However, looking at the research available on the subject, it's best to consume about four fresh cloves of garlic per week, says Puja Agarwal, PhD, a nutrition epidemiologist at Rush University Medical Center.

Historically, Ancient Greek athletes ate garlic before an event to improve their performance. That's because garlic releases nitric oxide, a compound that relaxes blood vessels and lowers blood pressure. This compound is often released while running to supply more oxygen to working muscles.

Some animal studies in rats and mice have also found that garlic can improve athletic endurance, finds a 2007 from Molecular Nutrition Food Research. However, Brigman notes the inconclusive data in human subjects means we can't draw definitive conclusions.

Brigman says to opt for whole garlic rather than the pre-minced version in jars, as you will get the most health and medicine benefits from raw garlic.

This is because the alicin in garlic, which contributes to many of its health benefits, is most potent briefly after it has been chopped, crushed, or chewed. In fact, the amount of allicin in garlic cloves peaks 10 minutes after chopping and is destroyed by temperatures over 140 degrees Fahrenheit.

"If you want to add garlic to hot meals, then add it when your food is almost finished cooking to limit the destruction of allicin," Brigman says.

Allicin can also be consumed in supplemental forms, such as in pills, but the most benefit comes from raw garlic, Brigman says. This may be due to the fact that garlic supplements do not have regulated manufacturing standards and may actually contain little to no allicin.

Read more:
5 health benefits of garlic and how much to add to your diet - Insider - INSIDER

Messages about the perceived association between weight and COVID-19 risk are everywhere.

On the Centers for Disease Control and Preventions website, theres a page dedicated to Obesity, Race/Ethnicity, and COVID-19, in which the agency blatantly states that obesity worsens outcomes from COVID-19.

The page goes on to say that while obesity is complex and is associated with systemic factors like poverty, education, housing and racial inequality, people should prioritize eating a healthy diet, being active, getting enough sleep, and reducing stress. These things, the CDC says, can help promote weight loss and prevent weight gain, which can then reduce the risk of severe illness from COVID-19.

This type of messaging is covertly stigmatizing. While the CDC talks very matter-of-factly about obesity and COVID-19, the underlying message is that fat is bad, and that fat people should prioritize ridding themselves of their fatness above all else.

But that thinking may be partially flawed: The research on weight and COVID-19 has some limitations. In an April 2020 story for Wired, dietitian Christy Harrison explained that none of the studies backing this link control for race, socioeconomic status, or quality of care social determinants of health that we know explain the lions share of health disparities between groups of people.

They also dont take into account comorbidities (other health conditions an individual might have) or the fact that health care professionals typically have a strong bias against fat people, which affects the quality of care they provide.

Heres another thing to take into account: Evidence shows that the vast majority of people cant lose weight and keep it off for more than a year, and its not for lack of willpower. Intentional weight loss has been shown to cause adaptations like lowered energy expenditure and leptin production (a hormone that signals fullness), and an increase in appetite and ghrelin production (a hormone that signals hunger). Thus, repeated weight loss attempts often lead to weight gain, as well as lowered self-esteem, disordered eating habits and a preoccupation with food.

Thats a lot to take in, and many peoples instinct might be to roll their eyes at the suggestion that its possible to be fat and healthy. Evidence aside, lets dive into how it might feel to be a fat person during the COVID-19 pandemic. Because messaging especially incomplete messaging that doesnt take in all the facts can affect peoples mental health. And that can have damaging consequences on overall health, too.

(Full disclosure: The individuals interviewed below reiterated during our conversations that their opinions do not represent the opinions of every person whos at a higher weight, since each persons experience and background is different. Still, their thoughts offer insight into how the current public health messaging around weight and COVID-19 can be harmful.)

Heres what you need to know:

Weight stigma in public health messaging has been around forever, and COVID-19 is only making it worse.

Laurie Cooper Stoll and Darci Thoune are professors at the University of Wisconsin-La Crosse, in the fields of sociology and English, respectively. Both are involved with fat studies, an interdisciplinary field of scholarship marked by an aggressive, consistent, rigorous critique of the negative assumptions, stereotypes and stigma placed on fat and the fat body.

Thoune wrote a post on their shared Two Fat Professors blog at the beginning of April about how diet culture and fatphobia was showing up as memes about quarantine weight gain, and how that perpetuates weight stigma against people at higher weights.

I gotta be honest, the thing that gets me is how unremarkable this is, Thoune told HuffPost. Too often, when people in positions of power in health departments, in medical spaces have the opportunity to make a fat person feel crappy about themselves, they take it.

Consistently, she said, the message is, If you are fat, youre at a greater risk for negative health outcomes. And, its your fault. In other words, when the CDC or other organizations suggest lifestyle changes to promote weight loss, people of higher weights often hear, Your body is bad and its your responsibility to change it. But as mentioned above, long-term weight loss isnt easy or even possible for most people.

Cooper Stoll explained that one of the biggest issues with this kind of messaging is that most public health professionals or physicians arent doing this out of maliciousness. The problem is, they believe that being fat is inherently bad and that these messages are necessary and helpful. Because people in these fields often dont acknowledge that these messages have negative consequences, she said, it makes it that much harder to solve the problem of weight stigma.

Because most people feel like its common knowledge that fat is bad, and thats backed up by health care and public health professionals, it actually opens the door to make it OK to beat up on fat people kind of all over the place, Thoune added.

And many people are very resistant to the idea that fat bodies arent inherently bad. Ive been giving talks about my research on systems of oppression for years, Cooper Stoll said. But you start writing that fat people should have some degree of respect and be treated like human beings, and I tell you, critics just come out of the woodwork. Ive never gotten this kind of backlash before with any of my other work.

kali9 via Getty Images

Fatphobia and weight gain comments during COVID-19 can also be isolating.

Ivy Felicia is The Body Relationship Coach. She helps women of all sizes, shapes, and body types feel at peace in their body through any stage of life, drawing from her own experience with body image struggles. She is also the founder of Fat Women of Color, and explains that intersectionality the interconnectedness of various marginalized identities, like being a person of color and being fat shapes peoples experiences with stigma and discrimination.

She pointed out that the messaging around weight and COVID-19 might negatively affect those at higher weights in other ways that can influence their overall health.

Any time someone talks about the fact that they dont want to be fat or they dont want to gain weight, its inherently fatphobic, Felicia said. It sends the message to a person of size that, I dont want to look like you, or, I dont want to be what you already are. It may be unintentional, she added, but that doesnt make it any less harmful.

Many people at higher weights are more afraid of getting COVID-19 than their lower-weight peers.

Shira Rosenbluth is a body-positive fashion blogger and eating disorder therapist who has been open about her own struggles recovering from an eating disorder at a higher weight. No surprise, she takes issue with all of the anti-obesity and weight loss campaigns that public health officials are promoting right now.

Whats interesting to me is that all of these messages claim to care about peoples health, Rosenbluth said. But as we know, extreme dieting or dieting of any kind is physically harmful.

Not to mention the stress this might cause people in larger bodies. Telling [higher-weight] people theyre more likely to die, for them to be under that kind of stress, is obviously also very unhealthy, Rosenbluth said.

And although the evidence linking higher weights to greater risk of complications from COVID-19 is shaky, the fear and stress felt by those in larger bodies is warranted.

A lot of [my higher-weight clients] are even more scared than the average person of even leaving their house, Rosenbluth said. Theres this fear of, If they run out of ventilators, am I going to be last on the list because theyre looking at me as someone who brought this on themself. That does happen.

A 2016 meta analysis on the link between weight and H1N1 found that higher-weight people were less likely to be prescribed early antiviral treatment, which itself increases their risk of poor outcomes.

DisobeyArt via Getty Images

Think twice before making comments about weight and COVID-19, or weight in general.

As Thoune and Cooper Stoll explained, the issues of weight stigma and fatphobia, particularly during COVID-19, are so hard to address because most people dont realize that they exist. We hear respected individuals and organizations talk about the risks of being at a higher weight, or the benefits of weight loss, and we dont think twice about how these messages might be harmful.

The fact is, the public health and medical communities may never change their messaging on weight as a risk factor for COVID-19 and other diseases. There are, of course, cases where weight can matter for health risk. But a blanket assumption, without taking into account other factors of a persons life, isnt doing any favors, which is why doctors need to look at a persons full health profile rather than just focus on someones body mass index (which is a deeply flawed tool also, by the way).

No matter your stance on the topic maybe you believe that its possible to be healthy at a higher weight, maybe you dont at least make space for the idea that obesity and weight loss messaging is inherently stigmatizing to people at higher weights. Keep in mind also that weight loss isnt possible for many people, despite what were led to believe.

Most importantly, be compassionate. These are traumatizing times for pretty much everyone, and theres no need to make things worse for people who already live in marginalized bodies.

Link:
Weight Isn't The Problem With COVID-19. How We Talk About It Is. - HuffPost

Registered holistic nutritionist Brittany Nicholson believes balance is the key to healthy diet and nutrition

In 2017, Brittany Nicholson was going through a time that many of us can relate to feeling like she was working out and eating healthy, but still not seeing the results she was hoping for. After studying holistic nutrition at The Canadian School of Natural Nutrition, she was able to find the root cause of her issues, and now wants to help others on their own health and wellness journeys.

Born and raised in Sault Ste. Marie, Nicholson is now a registered holistic nutritionist, and has recently started her own nutritional coaching business: Holistic Britt Nutrition.

I started my business about three months ago. Its definitely very new and Im really excited. Being a lifelong Saultite, its something that Im really excited to be able to offer to the community in terms of the unique contribution that natural nutrition offers, said the 30-year-old.

Nicholson provides one-on-one coaching for her clients, along with custom meal plans. The plans include supplementation recommendations, stress management, sleep support, and overall dietary changes. Before working with her clients, she likes to prioritize getting to know them on an individual level as well as a personal level. As a holistic nutritionist, youre looking at more than just what someone is eating. Its important to look at when theyre eating, who theyre eating with, as well as different environmental factors like where theyre working, how much theyre sleeping, and if they are stressed. All of these factors will come in to play when working on their wellness goals, she said.

When working with clients, Nicholson recognizes that every individual is unique, and what might work for someone else might not work for everyone. My unique biochemical needs are going to be different from my neighbours or the girl I saw at the gym last week, she said.

Nicholson says that her foundation when it comes to a good diet is based on three major components: food that is natural, meaning as close to its natural state as possible; food that is alive, live fruits and vegetables full of fibre and enzymes; and food that is good quality.

I dont believe in restriction. I feel like it creates a negative relationship with food, she said. Its all about creating a healthy relationship with food and trying to find that balance. When it comes to diet and nutrition, restriction doesnt work long-term. It might work short-term, but its not a long-term solution.

What Nicholson wants to stress the most with her coaching is that we oftentimes dont realize how our symptoms are connected. When I went to school for natural nutrition, I was trying to understand fad diets and understand how a diet that is being coined the next best thing going to work for me and everyone else. The answer is that it doesnt, because were all so different. When I was feeling like I was working out and not seeing results, feeling anxious, feeling bloated all the time, I asked myself what the root of all of these issues was. Sometimes it takes pulling things apart and trying to find the issue. Sometimes its in your gut, and sometimes its in your digestive or immune system. Thats ultimately what I try to do with my clients look at their symptoms and what theyre experiencing and try and approach it with a natural nutrition approach.

Her website can be found at here.

Read more here:
Restriction creates a 'negative relationship with food,' says Sault holistic nutritionist - SooToday

Ever wondered what Kate Hudsoneats in a day to maintain her sculpted physique? Well, you're in luck.

In a new video withHarper's Bazaar, theHow to Lose a Guy in 10 Days star detailed what she eats and drinks starting with her first waking moments.And surprisingly, the actress' daily routine is relatively simpleand even includes a few indulgences.

As a Weight Watchers ambassador, Kate has credited the program with helping her get back in shape after giving birth to three kids.

And most recently, the actress relied onWW to stay grounded during the pandemic. In August, she exclusively told E! News, "I've always said that community is essential to wellness that's why Fabletics is a community, that's why I've partnered with WW, which has an amazing community of members who support each other. Your communityno matter who it iscan help you find balance! Don't expect yourself to be a super-human! It's just not possible."

As for hereating habits, Kate'sgo-to meal plan is below!

Original post:
Kate Hudson's Diet Plan Will Inspire Your Next Health Kick, and Yes Ice Cream Is Included - E! NEWS

An interview with Rose Bear Dont Walk

The COVID-19 pandemic, for better or worse, has shifted some important facets of our lives. For some, it has encouraged starting a garden or cooking more at home. This might be just enough, but I wanted to speak to someone who could impart local knowledge about food relationships in the Flathead, and perhaps inspire an even deeper connection. I was curious--is it possible and practical to obtain and enjoy ancestral foods as part of the modern diet? Would this adoption or increase in locally foraged, fished, or hunted food improve health? I turned to Salish ethnobotanist, Rose Bear Dont Walk, for a thought-provoking interview bringing out her traditional and ancestral foods knowledge and hopes for the future of our local food system. Rose reminds us that the very earth around us provides plants, berries, roots, herbs and animals that can satisfy a healthy portion of our diets, and even save our lives.

Here is a small taste of our conversation:

Salish ethnobotanist, Rose Bear Dont Walk holds up a camas bulb. This and many other traditional foods are still harvested to this day.

Introduce yourself. Tell us where you are from and anything you would like us to know about you.

I am from St. Ignatius and grew up on the Flathead Reservation. I come from the Confederated Salish and Kootenai Tribes as well as the Crow Tribes in eastern Montana. I went to St. Ignatius High School and from there I went and got my Bachelor of Arts from Yale University in political science with a focus in environmental science and I recently graduated from the University of Montana with a Masters of Science in environmental studies.

Did anything along the way influence you to go down this path?

When I went and got my bachelors, I really dug deep into the food system of America but also what food systems look like in Native America, historically and currently. When I went to Connecticut, I didnt realize that I lived in a food desert! We didnt have as much access to local, healthy, nutritious foods in my hometown, or even my school. It took going away to have that realization. My senior thesis was about food systems and how policy, as well as economic and social issues go into how we access food, where our food comes from, and how our food choices affect our health. When I did my masters program, I randomly took a class called Plants and Culture and I was blown away by how amazing plants are. Learning about how plants were utilized around the world, not just for food but for religious purposesfor ceremonies, it inspired me to learn more about the plants of my people. My background studying food systems and food sovereignty in Native America could mesh with studying the plants and incorporate traditional uses of food plants into these frameworks. For Salish people, meat and fish are primary foods in the diet, but the rest of the vitamins and nutrients you need to live healthy were historically supplemented with plants.

Can you give me an example of a couple plants that are or were primarily part of the Salish diet?

A lot of people know the staple plants, which are bitterroot and camas. Those were harvested in large quantities because of their ability to be eaten on the spot or feed the community, but also for their ability to be dried and reconstituted at a later time. Those two are the big ones. But in my study, Ive come across some lesser known food plants that the Salish use. They had glacier lily and yellowbell corm, which is delicious; some lesser known berries like thimbleberries or even chokecherries, which I dont know that a lot of western Montana people know about. They kind of have an acquired taste. Chokecherries were amazing because they could be pounded out, dried, and made into cakes.

Many native plants were the food source for tribal people before farming and commerce was introduced to this continent.

Interesting, these plants were eaten all year-round.

Right. At the very start of Spring, harvesting begins because youre hungry coming out of the cold of winter. These little plants called spring beauties, sometimes called Indian potatoes, were probably the first to be harvested. They are very tiny and grow underground. Their latin name is Claytonia lanceolata, and they just taste like potatoes!

How do you prepare them?

They are kind of the same as regular potatoes, which only keep for a certain amount of time. They do have higher water content and get moldy easy, so I imagine because of their size and because they dont keep for very long, I think Salish people just ate them on the go. You can just peel off the skin and pop them in your mouth. But you could also cook them in a skillet with oil, salt and pepper. Its delicious!

That does sound good. When growing up, did your family have any special food rituals or traditions?

My mom did a very good job bringing me to different community feasts and ceremonies. We participated in the bitterroot feast that the community puts on, weve done several camas bakes, and berry picking. Growing up I had a pretty good grasp on some of the food traditions that we had involving plants. I personally dont know how to fish and I dont know how to hunt, but I am wanting to learn.

Yeah! I have talked to several people in their 20s and younger and they have expressed the same. Surely people have these skills, especially older folks. Why do you think younger people are not partaking in hunting and fishing as much as their parents and elders?

You know, I dont know either. And I think there are a lot of kids in my generation that dont have these basic knowledge pockets. Things like chopping wood or how to build a fire, basic survival skills. Some of these skills I have come into later in my life and I fully appreciate the work that goes into these types of things.

Rose Bear Don't Walk gives a presentation on native plants.

Switching gearsIf you were to close your eyes and envision food sovereignty in action in this community, what would it look like?

In my vision, especially with the research and work I am doing with my fellowship, would be to have more Salish people engaged in our traditional food ways, whether it is just going out berry picking for a day or preparing a traditional meal or even just being out in the wilderness identifying native plants. Aside from finding and knowing traditional food, I would hope that we start moving towards participating more in our local food economy. We have some amazing farms within a 15-mile vicinity to access a locally grown, healthy, low environmental impact food system. You know, these foods are not that expensive. There is a lot of people that think local, organic food is pretty expensive and that its a hassle to go out and get it, but really a lot of that is accessible within our own community, we just have to know where to look.

And I wonder if we need to figure out how to connect more people to these agricultural local products in addition to increasing the knowledge base of traditional foods. The marriage of these two would make for a healthy diet.

I agree 100 percent, and I think if somebody were to take on a fully traditional diet, that would need to be their only commitment for whatever length of time that they decide. Technically, thats part of what the traditional existence was. Day in and day out, hunting, foraging, having connections with the tribe and the community, with the family. But because we have transitioned to a wage economy and a more sedentary lifestyle, thats just not in the cards. So, I agree that we should be looking at the local environmentnot just hunting, foraging, fishing, but what is being grown in the soil nearby and how can we access it as a community. It seems like during the pandemic, a lot of people are learning to grow their own food. Ive seen a lot of gardens popping up and its making me really happy because they are reconnecting with where their food comes from. And in turn, people are cooking with foods they may not have eaten before, which is just another vein of becoming food sovereign.

What challenges are we facing to make your vision a reality?

The challenges stem from a shift in our biological palate. We are in this space where we crave sugar and we crave flour and we crave fat and I think just finding little ways in our everyday life to tweak that a little bit would make a difference. Instead of just using regular sugar why dont we use some local honey? Or consider flour alternatives? We can still cook our favorite comfort foods, but make them in a healthier way. Maybe then we would not require so much salt, sugar, and fat. The shift to a westernized diet is what truly impacted the Native community. Our bodies were not designed to process white flour, white sugar, or lard. The Salish diet was primarily roots, shoots, berries, meat and fish so if there is any way we can incorporate those foods little by little, we start to build a healthier future for ourselves and can continue diversifying our diets.

Bear Don't Walk does walks in the woods of the Flathead Reservation.

What practical choices can an individual make to include more traditional foods in their diet?

Start learning how to grow your own food. It just takes starting some seeds in any type of vessel. Seeds are cheap! Utilize the soil, sow the seeds, and just keep up with the plants. Of course, this takes time and effort that some may not have time for, so in this case, look for local opportunities to buy food. Are there community supported agriculture (CSA) options available? How about farmers markets or local farms that have eggs, poultry, pork, or vegetables? Choose to participate in the local economy rather than just going to the grocery store.

In closing, do you have any direction or advice for people looking to learn more about their ancestral diet?

Get out! Get dirty and get your hands in the soil. Connect with your food in a whole different way than the typical plastic package. In a pandemic where we are in close spaces and having a lot of free time, there is no better time to engage with our food and get to know it a little better. Start an herb garden or plant vegetables in the backyard. Pick berries with the family and try a new recipelearn how to make your own pasta or bread! Now is the time to get engaged because we have the time to be home, learning about ourselves and our food, and connecting more deeply in these ways.

This column is a project of Kati Burton, CSKT Guided Care Dietitian. She hopes to bring local voices to the table to discuss food traditions and memories that reconnect us with our food history and help us to eat well.

Excerpt from:
Now is the time to eat close to home: - Char-Koosta News

Matty Matheson and his summer vegetables. Illustration: Eliana Rodgers

Ive kept my circle pretty small, and I dont really hang out with anybody, says Matty Matheson, the outrageous and exuberant food personality who came out of Torontos restaurant scene. Since leaving Vice last year, Matheson has gone solo, launching a YouTube channel of his own, in part to promote and poke fun at his forthcoming cookbook, Matty Matheson: Home Style Cookery, out September 29. True to the books title, Matheson films his videos on his farm in his hometown of Fort Erie, Ontario, where he moved back a couple years ago. Along with his cookbook, Matheson also started Matty Mathesons Meat + Three, serving barbecue and southern food; been working on Blue Goose Farm; and he and his wife, Trish, are expecting their third child. Matheson says that with the book, the restaurant, and a new, as-yet-unannounced secret project in the works, hes got a contingency plan if the ongoing pandemic means another shutdown: Im just going to be back at the farm doing my thing, he says.

Monday, September 14Made coffee. Theres no cafs to get a good espresso around here. Its pretty wild and unfortunate. But Ive really become a fan of just drinking drip coffee. I didnt grow up in a house of coffee drinkers. I got into drinking coffee through working in restaurants and traveling, and I have grown to enjoy coffee. But Im definitely not a coffee snob. At home, I have one of those big jugs of Folgers, you know? I love, literally, just a cup of Folgers.

Lunch was Robo Marts beef tacos and half of a chicken-finger sub. Ive been going there as long as I can remember. My younger brother had a house kind of around the corner, cause its right by the river. At the edge of the parking lot, you can see Buffalo. Its right by the Peace Bridge. Its always been the spot. It was like, You wanna go get some subs? There was no Subway. I think Canadian border towns are very influenced by America, obviously, and so the food is very similar. The tacos, theyre just like Old El Paso tacos where can you buy those? Theyre just ground beef, lettuce, tomatoes, onion, sour cream, and cheese. I love them very much. Its not even Tex-Mex. Its complete bastardized Mexican food its the kings crown of appropriation. Its horrible.

The chicken-finger sub is something thats massive in Buffalo through Jims Steak Out and other kind of iconic spots. In Fort Erie, every pizzeria in town serves them. The only thing you can eat here is subs and pizza, or Chinese food. A lot of Chinese restaurants, a lot of bingo halls, and, back in the day, there were a lot of strip clubs because in Canada you can have full nudity.

Its just chicken fingers tossed in Franks and butter, blue-cheese dressing, lettuce, onions, pickles. You can even add a slice of processed cheese. Its so fucking good. Either you get it, or you dont. Theres a 50-50 chance: Its either the best thing youve had, or youre the 50 percent where youre like, What the fuck are you even talking about? The people who dont like it never grew up going to the States. Like, Okay, youre too Canadian. You cant handle it.

Dinner was leftover lasagna bianco that I made for the first time for Sunday supper. I dont really use recipes. When Im making food for myself, Ill Google something, and I always read two or three recipes and what are the three or four things in the recipes is it fresh nutmeg? How are different people making their bchamel? I did a sausage and pork mix. I bought ground pork and Italian sausage, took them out of the casing, made a white rag with onions, carrots, and garlic. Some peperoncini. I cooked off the pork and sausage together, cooked that out in chicken stock, then my bchamel I just did some milk with mascarpone, no flour, no eggs, no nothing. I added a bunch of white pepper and just a dash of nutmeg. I had the fresh basil and some really amazing spinach from my garden and layered it up.

Tuesday, September 15Brewed some Puff Coffee this morning. Duane Sorenson sent me a couple bags, and its so fire. The one bag of beans is from Mexico I cant tell you right now exactly where theyre from, but its so nice. Thats why Duane is Duane. He can find the beans, man.

Lunch was eggplant parm that Trish made. She cooks all the time. She was due on this upcoming Monday, her birthday is on that Monday, so shes been meal prepping for a couple weeks. We got this big freezer in the basement. Shes been making herself a ton of food just for the next couple weeks. The eggplant parm, I had a little bit of that; she was making them for the freezer. But she cooks and bakes all the time.

We have at least something from the garden around every day. Ill snack on tomatoes, or when the cucumbers were pumping I ate a lot of those. Doing Blue Goose, our little garden, saved my sanity through this whole thing. It helped a lot spiritually, Ill tell you that much. It truly grounded me. It made me happy when I was stressed. I would go out there and just sit in the garden and watch the sun go down, and, you know, it definitely was a very big North Star through this whole thing.

Im very lucky in my sobriety and have done a lot of hard work. Its never like, I need a drink. Its more like, How do I deal with these feelings right now? You build up your little castle of fortitude with your little baby blocks, and every once in a while you have a fit and knock them all over the place and youve got to put them back in place.

Got Ma Chinese Cuisine in St. Catharines: spicy cucumbers, squid, Sichuan chile fish, fried chicken with Sichuan peppercorn, spicy dumplings, tripe, snow-pea leaves, and Chinese broccoli with oyster sauce.

Ma is amazing. Its a gem. Its so weird. Theres very little Sichuan in Canada, Ill say that, and I cannot believe this restaurant is so good. Their chile fish, theyve got sliced beef tongue and tripe. Theyve got some really good dishes that blow my mind that exist in this area. Its just nice we have a place we can go and get real food, real xiao long bao. Their shumai are crazy; their char siu is crazy.

Its just a place I couldnt believe when I went there. Now, Ive probably been 15 or 20 times in the last year and a half. Its just as good as any spot in Toronto downtown. Every time I go, Im like, Please dont go away. Im always so happy people go there. Every time I go, its very busy.

Wednesday, September 16Morning coffee.

Made my one-hour Bolognese. I ate it for lunch because of some fucking PR thing. I had to do a step-by-step of a quick and easy recipe. So, because I make that, its just tomato paste and beef stock. I cook everything and then I reduce it with egg yolks and milk. Its one of those really quick, really nice beef sauces.

I love making it. Ive been making it for a long time, but itd been a while and I was like, Fuck, I forgot how good this is. I kind of like rag thats more beefy rather than tomatoey. But I do have a place for a tomato-sauce rag as well.

Trish made a roast-chicken dinner with stuffing. Her stuffing is my favorite stuffing ever. She puts chestnuts in it, and she cooked these double-baked mashed potatoes with cream cheese that I love. She made a kind of Thanksgiving dinner on the fly.

Thursday, September 17Usually on Thursday and Friday, Im in the office in Parkdale, back in Toronto. I stay overnight at my friends house. She lives in the neighborhood, so I go stay at her place. For the last year, Ive just been sleeping on the couch. Then her roommate, one of our close friends, moved out. So now Ive got a bedroom.

If were doing an office day, were doing either Lao Thai or momos for lunch every day. We got Lao Thai this time: nam kao, fried-chicken lettuce cups, wonton soup, and beef laap.

Weve been going to Lao Thai for a little over a year. I dont even think theres seating inside. Its just pretty much Thai takeout, run by a mother and daughter. Its in the bottom of some brand-new fucking condo building, and it is the best Thai in Toronto. It feels like something that legitimately Jonathan Gold would write about, and Im like, Man, this reminds me of L.A. That kind of stuff doesnt happen in Toronto somehow. Its random. Its on a weird intersection in Parkdale in the bottom of some brand-new massive condo monster. Its this family serving the best Thai food in the city.

I didnt have dinner. I slammed too much Thai food.

Friday, September 18Went to a little coffee shop right by the office called Rustic Cosmo Caf. Its so fucking good. I got a coffee and breakfast bagel sandwich on an everything bagel with bacon, avocado, cheese, tomato, egg, and aoli.

I didnt eat too much else this day. I ate my breakfast sandwich and then I rode home on my motorcycle. I finally got my license and insurance. I just got home a little later and picked some stuff out of the fridge some salami and cheese and crackers.

My motorcycle is a 91 Fat Boy. Im way more into the romantic side I just kind of want to cruise some backstreets. I dont know, Im searching. Im just trying to cruise solo, man.

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Matty Matheson Reveres the Chicken-Finger Sub - Grub Street

Looking for healthy fats to include in your weight loss diet? Try avocados; 5 ways to eat them  |  Photo Credit: iStock Images

New Delhi: Avocados are creamy fruits that have grown extremely popular in recent time, especially among the people working on a weight loss diet.Avocados are rich in healthy fats. Healthy fats can be extremely beneficial for the body as it can protect the body against certain health conditions, including cardiovascular diseases and stroke. It can also help control blood pressure and cholesterol levels. Olive, soy and canola also contain healthy fat.Avocados arerich in nutrients and holdseveral health benefits. Furthermore, you can easily include it in your diet.Here are some benefits, risks associated withavocados that you must know about.

This creamy fruit holds immense potential for a superfood. Here is why.

Too much of anything can be harmful to the body. Avocados are healthy but they also have downsides. Here are some risks involved with avocados:

Avocados hold immense nutritional values and you can include it in your diet in the following ways:

Disclaimer: Tips and suggestions mentioned in the article are for general information purpose only and should not be construed as professional medical advice. Always consult your doctor or a dietician before starting any fitness programme or making any changes to your diet.

Get the Latest health news, healthy diet, weight loss, Yoga, and fitness tips, more updates on Times Now

Read more from the original source:
Looking for healthy fats to include in your weight loss diet? Try avocados; 5 ways to eat them - Times Now

FORT LAUDERDALE, Fla., Sept. 25, 2020 /PRNewswire/ --For millions of Americans, practicing the ketogenic diet has been a beneficial way to change their lifestyles. As with any diet, there are multiple factors to consider in order to achieve optimal health. Suraksha Naturals' uniquely formulated Keto-Veyda product line is designed to work in conjunction with a ketogenic diet.

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One of the potential side effects of a ketogenic diet is the formation of kidney stones. Kidney stones occur for a number of reasons. The most common cause has nothing to do with a ketogenic diet and everything to do with proper hydration. When the body becomes especially dehydrated for an extended period, the mineral deposits that are usually flushed through the kidneys begin to collect and form into larger structures, or stones.

The primary reason that the kidneys require added attention when practicing a ketogenic diet is due to increased intake of animal protein. Animal protein is high in uric acid and can increase existing levels of acidity in the kidneys. Supplements have been a popular way to maintain kidney health. Until now, there had not been a supplement line quite like Keto-Veyda, which is keto-friendly yet incorporates the principles of Ayurvedic wellness.

Ayurvedic practices embrace a holistic sense of wellness. Ayurvedic herbal supplements are not designed to treat problems that arise, yet they help maintain well-being and balance. Keto-Veyda Herbal Kidney Care contains dandelion, turmeric, tribulus, uva-ursi, coriander, long pepper, and moringa.These ingredients work together in order to promote healthy kidney function and urinary health.

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SOURCE Suraksha Naturals

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Kidney Health and Ketoveyda: How Suraksha Naturals Is Addressing the Health Concerns of the Keto Community - PRNewswire

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