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FOOD WATCH Lessons from Southern Italy

Culinary Tour Is Delicious Taste of Doing Life Right

James Gormley

Takes on the FDA

Why the Natural Health Movement Must Protect Itself

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Summer Recipes July 2014 | Chattanooga | NaturallyChattanooga.com

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Healthy Women Nutrients lower inflammation, protect against heart disease Taurine may lower inflammation

aurine is an amino acid that helps developing nerves and regulates the mineral-water balance in the blood. In this study, 16 obese women and eight healthy-weight women took 3,000 mg of taurine per day, or a placebo, along with nutritional counseling. Compared to the healthy-weight women, taurine levels in the obese women were 41 percent lower. After eight weeks, all participants had lost 3 percent of their body weight. Those taking taurine saw a 12 percent increase in adiponectin, a hormone secreted by fat cells, low levels of which are a sign of insulin resistanceâ&#x20AC;&#x201D;the inability of the body to efficiently use insulin to metabolize sugars. While the placebo group had not changed, those taking taurine saw a significant decrease in signs of oxidative

stress, and a 29 percent decrease in C-reactive protein, an inflammatory factor linked to vascular problems.1

chances of stroke and vascular disease, and may work together for better heart health.2 Reference: European Journal of Nutrition; 2014, Vol. 53, No. 3, 823-30

Flavonols may protect against vascular disease

Reference: British Journal of Nutrition; 2013, Vol. 110, No. 9, 1648-55

lavonols, the antioxidants in many fruits and vegetables, appear to protect the heart and vascular system. In this study, researchers measured flavonols in the diets of 1,063 women over age 75 and followed up for five years. Compared to those with the lowest levels, women with the highest levels of flavonols in the diet were 73 percent less likely to have died from vascular diseases over the fiveyear period. Researchers found similar benefits for flavonols from all foods, including teas, and said that diets high in flavonols from any source may help reduce

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publisher’sletter

N contact us Publishers Bob & Melinda Varboncoeur Copy Editor Allison Gorman Design & Production Steffi Karwoth Advertising Sales Bob Varboncoeur 423-667-0980 To contact Natural Awakenings Chattanooga: PO Box 154 Signal Mountain, TN 37377 Phone: 423-517-0128 Fax: 877-541-4350 chattanoogana@epbfi.com NaturallyChattanooga.com

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© 2014 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 to find a location near you or if you would like copies placed at your business. We do not necessarily endorse the views expressed in the articles and advertisements, nor are we responsible for the products and services advertised. We welcome your ideas, articles and feedback.

ever let it be said that we don’t go the extra mile for our readers—or the extra 5,300 miles, for that matter. A few weeks ago, we traveled from our home in Tennessee to “the toe of the boot” of Italy to bring you our cover story, “Lessons from Southern Italy.” Oh, all right. We’d been wanting to go for years, ever since we decided we wanted to learn how to make our own cheese. (We’ve grown and made a lot of our own food for years, and that seemed like the next logical step.) When we stumbled across Pennsylvania-based Caputo Brothers Creamery online and read that it offers guided culinary tours of Southern Italy, we knew the time was right for a trip. Plus we had the July issue of Natural Awakenings coming up—our annual food issue, that is—and it seemed the perfect opportunity to blend work and play. We’d never been to Italy before, but we knew that we’d be seeing food done right. And indeed, everything we ate was fresh, organic, local, handcrafted—culinary qualities that Italians have always appreciated and Americans are rediscovering. We also saw life done right. And here again, the values knit into the fabric of southern Italian culture are just being rediscovered here in the states. Italians’ more relaxed lifestyle, in which simple pleasures are worth far more than money, is reminiscent of the mindfulness movement just gaining traction here. Their local markets, where whole communities regularly come together to shop and visit, are what our farmers’ markets hope to be someday. The care and pride Italian artisans take in their work, whether it’s cheese or wine or sausage, is mirrored in the attitudes of the CSA farmers who proudly feed us with the fruits of their labor. Americans who are tired of the frenzied pace of their lives and the quest for unnecessary things can take a lesson from Southern Italy, where life is a series of beautiful moments. We share some of them with you on pages 26-29. And don’t worry—we didn’t forget about the food. Our cover story includes a recipe for Pasta alla Tropeana, one of our favorite dishes from the trip, and just in time for cookout season, our friend Dudley Evenson contributed one of her go-to gluten-free recipes, Quinoa Sprouted Bean Burgers, on page 21 (who knew making your own sprouts was so easy?). And those of you who love summer produce can make the best of it with one of our many vegan smoothie recipes (see “Conscious Eating,” page 19).

Buon appetito! Natural Awakenings is printed on recycled newsprint with soybased ink.

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contents

6 newsbriefs

11 healthbriefs

Natural 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.

12 globalbriefs

18 healthykids

19 consciouseating 22 wisewords 24 greenliving

30 actionalert

30 localcalendar

33 classifieds

35 resourceguide

14 STEWARDS OF

EARTH’S BOUNTY

Organic Farmers Sow Seeds of Change by Melinda Hemmelgarn

18 FORSAKING ‘ANGRY

BIRDS’ FOR BIRD SONGS

Camping Turns Kids into Nature Lovers

19 SUMMERTIME, AND

THE SIPPIN’ IS EASY

Quick and Cool Vegan Smoothies

advertising & submissions How to Advertise To advertise with Natural Awakenings or request a media kit, please contact us at 423-517-0128 or email chattanoogana@epbfi.com. Deadline for space reservation is the 10th of the month prior to publication.

22 JAMES GORMLEY

calendar submissions Email calendar events to: chattanoogana@epbfi.com. Calendar deadline: the 10th of the month prior to publication.

TAKES ON THE FDA

Why the Natural Health Movement Must Protect Itself by Kathleen Barnes

24 FRACKING

VERSUS FOOD

America’s Family Farm Heritage and Health at Stake by Harriet Shugarman

regional markets Advertise your products or services in multiple markets! Natural Awakenings Publishing Corp. is a growing franchised family of locally owned magazines serving communities since 1994. To place your ad in other markets call 1-239-449-8309. For franchising opportunities call 1-239-530-1377 or visit NaturalAwakeningsMag.com.

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by Avery Mack

by Judith Fertig

News Briefs & article submissions Email articles, news items and ideas to: chattanoogana@epbfi.com. Deadline for editorial: the 5th of the month prior to publication.

24 26

26 Lessons from

Southern Italy Culinary Tour Is Delicious

Taste of Doing Life Right

by Melinda and Bob Varboncoeur

natural awakenings

July 2014

newsbriefs CSY Hosts Special Summer Workshops

Lupi’s Makes the Best of Summer Bounty

long with its full menu of weekly classes, ClearSpring Yoga will host two special workshops in July and August. CSY’s Janka Livoncova will lead a two-part pranayama and meditation series, and guest instructor Doug Keller will return to Chattanooga to teach “The Rhythm of Health,” a weekend workshop focused on the joints and muscles. Livoncova’s series includes “Introducing & Cultivating Loving Kindness (Metta),” to be held July 12 from 2 to 4 p.m., and “Introducing & Cultivating Equanimity (Upekkha)” August 16 from 2 to 4 p.m. “In this series, we will be using our breath, bodies, hearts and minds to cultivate and abide in loving kindness, an altruistic expression of kindness and friendship, and equanimity, a state of balance in the heart and mind,” Livoncova says. “It is very empowering to bring forth and develop these qualities of the heart, while turning the mind away from negativity towards that which is wholesome and positive.” No prior experience is necessary for this series, which costs $50. A single class costs $30. August 29-30, Doug Keller will lead “The Rhythm of Health,” which includes four sessions thath can be taken together for $250 ($225 if registered before July 31) or as one or more individual classes. They are “The Firing Order of Muscles: Secrets of Sequencing” August 29, 1-5 p.m. ($95); “Taking Root to Fly: From Mula to Uddiyana in Hip Openings, Forward Bends and Pranayama” August 29, 6:30-8:30 p.m. ($45); “Timing is Everything: A Yoga Tune-Up” August 30, 9 a.m.-noon ($65); and “Safe Joint Opening: Resetting the Internal ‘GPS’” August 30, 1-4 p.m. ($65).

For more information, visit ClearSpringYoga.com. See ad, page 31.

For more information, e-mail lupi@lupi.com. See ad, page 17.

ummer is a special time of year at Lupi’s Pizza Pies, one of Chattanooga’s pioneers in the locavore movement. “Now’s the time locally grown tomatoes, basil, cucumbers, green peppers and zucchini are available for purchase,” says Lupi’s owner Dorris Shober. “We love to serve local heirloom tomatoes and local basil on our Caprese salad and Margherita pizza, both of which also feature our housemade fresh mozzarella. To me, that’s the taste of summertime.” Lupi’s strives to buy locally whenever possible, Shober says. All year round it uses local ground beef and sausage, wheat flour, eggs and honey. “As a result we have the freshest food in town, from our pizza and calzones to our salads and lasagna,” she says. “That’s why Lupi’s is voted Chattanooga’s best pizza year after year.” For those who prefer to cook at home, Lupi’s also sells Take ’n’ Bake pizzas and calzones. Lupi’s has five area locations and also operates a stand at the Chattanooga Market every Sunday from 11 a.m. to 4 p.m. at First Tennessee Pavilion. Chattanooga Market, a free event, features local vendors selling produce, cheese, baked goods, flowers, art, soaps and other items, as well as food and beer. “The market is a great way to spend the afternoon,” Shober says. “You can grab a slice or mini-zone from Lupi’s for lunch, sit back with a cold beverage and enjoy the excellent weekly live music.” Lupi’s mobile food trailer can also be found at local festivals and is available for private and company functions.

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Alkaline Water: A Natural Energy Drink

ost people still remember a time when water wasn’t a commodity. Now there are a variety of waters for sale, and many health experts are specifically touting the benefits of alkaline water. “Alkaline ionized water is the natural energy drink,” says Dr. Theodore Baroody, author of Alkalize or Die. “It’s six times more hydrating than regular water.” Ron Williams and Sue Jones, owners of Qu’Bee Alkaline Water, say high-pH alkaline ionized water is a powerful antioxidant. “It neutralizes free radicals, which may cause damage to our cells, allowing degenerative diseases to occur,” Ron Williams says. “The other antioxidant quality of ionized water is hydroxyl. These are oxygen molecules with an extra electron attached to them. They provide the body with lots of oxygen and therefore lots of energy, because the size and shape of the T.197 9 ES water molecule cluster allow it to pass through our tissues more easily W o r l d and push out toxins and acid waste. Our bodies are more than 80 percent water, so obviously water is critical to our health.” Qu’Bee premium alkaline water is made in Tennessee from natural spring water. It is non-fluoridated, has no added chemicals and is highly alkaline, with a pH of 9.6, Williams says. “Our bodies tend to be acidic because of our diet of cooked, pasteurized or processed foods,” he says. “Soft drinks are one of the most acidic substances we can put into our bodies.”

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Qu’Bee alkaline water can be found at Nutrition World, 6201 Lee Hwy., Chattanooga. For information about Qu’Bee, call 423-867-7155 or 800-304-4560 or e-mail QueenBeeSue@ comcast.net. See ads, page 3 and 40.

In-Home Filtration Best Option for Safe Water

ecause chlorination is the most cost-effective way to control live bacteria and microorganisms, the legally acceptable levels of chlorine in municipal water have steadily increased. But chlorinated water is not ideal for our bodies, says Russell Shelton, president of Knoxville-based Southern Energy, Water & Air LLC. “Would you go out to a swimming pool for a cool glass of refreshing water? Certainly not,” he says. “But tests are showing that the levels of chlorine in the water coming out of many of our kitchen sinks are actually higher than the recommended amount to sanitize our pools.” According to a 2013 report, Chattanooga’s municipal water supply passes all federal requirements on monitored substances, but it still contains potentially unsafe levels of trihalomethanes, carcinogenic byproducts of the chlorination of river water. The chemicals pose several health risks if ingested at high levels for a prolonged period of time. Shelton advises that “we should look at tap water the same way we look at a candy bar: the chlorine is the wrapper that keeps the water clean, but it’s our job to take that wrapper off.” Given concerns about the chemicals that leech into water from plastic bottles, he says, our best bet is to filter our water ourselves using reverse osmosis, a water conditioner or a water softener. “Many water treatment dealers offer complimentary in-home consultations,” he says. “They can test the quality of your tap water and provide you with various options for in-home water treatment to fit any need or budget.” For more information, visit SouthernEWA.com or call 423800-5902. See ad, page 23.

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July 2014

newsbriefs Spa Membership Has Its Privileges

ith its membership-based business model, Massage Envy Spa operates a little differently than other spas. Christine Helms, who owns the Massage Envy Spa at Frazier-Northshore in Chattanooga, says the goal is to make the spa’s services affordable and convenient so that members can make them a regular part of their health regimen. There are more than 900 Massage Envy Spa franchises nationwide, all offering easy access to massages, spa facials and Murad products. Members receive a customized massage every month, or a Murad Healthy Skin facial for $10 more; additional massages and facials at a reduced rate; unused massage “rollover”; the chance to earn free massages and upgrades; family add-on specials; retail discounts; and corporate discount memberships for caregivers, including members of the military, police, firefighters, EMTs, hospital employees and teachers. Members can also treat friends to a Massage Envy Spa “Be Our Guest” pass for a one-hour massage session at an introductory rate. “Membership does have its privileges, and the biggest one that comes from membership at Massage Envy Spa is an increased sense of well-being and relaxation,” Helms says.

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Massage Envy Spa Frazier-Northshore (423-757-2900) is located across from Coolidge Park between Veterans Bridge and the walking bridge, in the Terrace Building at 345 Frazier Ave. Convenient parking is available. Massage Envy Spa at Hamilton Place (423-855-8686) is located at the main entrance of the mall, between Belk women’s store and Piccadilly restaurant. See ad, page 39.

Shut Your Mouth, Save Your Life

n 1870, George Catlin wrote a book called Shut Your Mouth and Save Your Life, which explains the Native American theory that “overbreathing” and snoring through the mouth cause many health problems, including loss of teeth. In 1952, Ukrainian doctor Konstantin Pavlovich Buteyko, operating on the same theory, identified more than 200 conditions that he felt were caused by dysfunctional breathing. Buteyko taught his patients a breathing technique as a natural way to lower their blood pressure and help them manage their chronic illnesses. Known as “Buteyko Breathing,” the technique has been used for decades in Europe, Australia, Russia and North America, and it is now being taught in Chattanooga. Four Seasons Wellness, located at 6237 Vance Road #4, Chattanooga (behind Nutrition World), will host a free Introduction to Buteyko Breathing class July 8 at 6:30 p.m.

“Medical studies from the past 60 years have documented the real cause of our chronic health issues as dysfunctional breathing,” says Carol Hawkins, a physical therapist who will lead the class. “Dysfunctional breathing causes or contributes to health problems from asthma and sleep apnea to headaches and impotence.” Hawkins says Buteyko Breathing works by restoring normal breathing patterns so the body can use its own regulatory mechanism to avoid symptoms and attacks. “Buteyko is a clinically-proven breath retraining method,” she says. “It uses a series of exercises that can be learned by anyone of any age, with dramatic results. Symptoms are relieved; the need for drugs is reduced or eliminated; energy and concentration are increased; and sleep, immunity and athletic abilities are enhanced.” For information, contact Hawkins at 423-584-0423 or breaththisway@gmail.com, or visit ButeykoEducators.org.

New Nesting Birds Exhibit at Reflection Riding

his summer, Reflection Riding Arboretum & Nature Center unveiled a new exhibit, the C. E. Blevins Nesting Birds of Reflection Riding, the result of a permanent loan from the C. E. Blevins Avian Learning Center, where for years artist C. E. Blevins crafted intricate egg replicas using clay and PVC molds. “Reflection Riding created the center to display an amazing collection of art and to educate the public,” says Corey Hagen, education director at Reflection Riding. “Having these nests and eggs will allow us to teach visitors of all ages about the diversity in birds as well as about the amazing process of egg creation.” The new exhibit showcases 30 nests like those of local bird species that nest in the wild on the Reflection Riding property, Hagen says. “Mr. Blevins hand-painted all the eggs and crafted them to scale as exact replicas of the natural eggs,” he says. “These authentic nests hold the appropriate number of replica eggs to match the number of real eggs each particular species of bird lays in the wild.” Each nest with eggs will have a label with a picture of the bird and information about its nesting habits and other facts. Some of the displays will include a recorded bird song as well. “With bird watching a hobby of growing popularity in the region, we expect the exhibit to attract birders from far and near who will enjoy the chance for an up-close look at these beautiful replicas,” Hagen says. Reflection Riding is located at 400 Garden Rd., Chattanooga. For more information, visit ChattanoogaANC.org. See ad, page 24.

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July 2014

newsbriefs Dr. Katie Smithson Joins CHAI

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r. Katie Smithson has joined the staff of Chattanooga Holistic Animal Institute, and CHAI owner/ operator Dr. Colleen Smith says the addition of a second veterinarian will help the busy Dr. Katie Smithson integrative veterinary medicine practice better serve its growing clientele. “We are very excited to be able to add Dr. Smithson to our practice,” Smith says. “Her addition will increase scheduling availability for our clients who have had long waits to get into our office for alternative care. As the goal at CHAI is to heal disease and ease suffering, having another holistically trained veterinarian will double our availability to work toward that goal with our patients and clients.” Smithson, a Chattanooga native and 2003 graduate of the UT College of Veterinary Medicine, spent 11 years working in a holistic small animal veterinary hospital in Charlotte, North Carolina. She is a certified small animal/equine acupuncturist and also specializes in soft-tissue surgery, geriatric medicine and working with pet owners to create wellness plans for their animal companions. Chattanooga-area pet lovers can meet Smithson at CHAI’s client appreciation day, July 12, from noon to 5 p.m. There will be tours, games, area vendors, refreshments and prizes, with the grand prize being a complete five-session acupuncture treatment valued at $750. Supervised pets are welcome to attend. Visitors can also see the latest renovation to CHAI, including its full-service grooming studio and a new addition with waiting area and refreshment center. CHAI is located at 918 E. Main St., Chattanooga. For more information, visit ChattanoogaHolisticVet.com. See ad, page 24.

healthbriefs

Ginger and Turmeric Protect Skin from Sun

cientists from Thailand’s Chulalongkorn University have found that extracts from ginger and turmeric may help prevent DNA damage caused by the sun’s ultraviolet B (UVB) rays, a leading cause of melanoma and other skin cancers. Fifteen herbal extracts were created; each was applied to human keratinocytes, the predominant cell type in the outer layer of skin that can be damaged by the sun’s rays. The researchers measured the ability of each herb extract to absorb ultraviolet radiation and act as an antioxidant, neutralizing free radicals. Turmeric and ginger extracts absorbed a significant amount of UVB rays before they could damage the skin, according to the results, published in Photochemistry and Photobiology. Each was found to stimulate the synthesis of thioredoxin 1, an antioxidant protein that appears to protect keratinocytes from DNA damage and toxicity to living cells.

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Essential Oils Effective in Fighting Candida, MRSA

ssential oils show promise in preventing infections from the fungi Candida albicans and the bacteria methicillinresistant Staphylococcus aureus (MRSA), according to several recent studies. Romania’s Polytechnic University of Bucharest researchers found that topical application of the essential oils from Salvia officinalis (sage) and Anethum graveolens (dill) provided significant inhibition against the C. albicans fungi when compared with a standard antiseptic dressing. Scientists from England’s Manchester Metropolitan University compared the effects on three strains of MRSA in wound dressings containing the essential oils of patchouli, tea tree, geranium, lavender and grapefruit seed extract against a conventional antibacterial dressing of silver sulfadiazine cream. Each oil was applied independently and in combination with wound dressings. Grapefruit seed extract and geranium oil were found to most effectively inhibit the MRSA strains.

Sun’s Rays May Help Heart Health

n addition to triggering vitamin D production, the sun may have other health benefits. University of Edinburgh researchers studied 24 healthy volunteers that used lamps that produce ultraviolet A (UVA) light mimicking the sun’s UVA rays, compared with similar lamps that only produce heat. Two sessions under the UVA lamps significantly lowered blood pressure and boosted nitric oxide levels in the blood. The latter is linked to better circulation. The scientists concluded that the combined effect may help prevent heart disease. natural awakenings

July 2014

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

Strength in Numbers

It Takes a Village to Feed the World Organizations worldwide are working to create a more sustainable and just food system. Food Tank lists 101 organizations to watch in 2014 (Tinyurl.com/FoodTank100). All are vital in creating a better food system. Here are a few examples. Food MythBusters is telling the real story of how food is produced through short films, showing that we can have a food system that is truly affordable, delicious, fair and good for the planet. Heifer International has been helping small farmers around the world practice better animal husbandry and develop more environmentally sustainable sources of food production for 70 years. Oxfam, a confederation of 17 organizations worldwide, helps find lasting solutions to poverty and injustice. Oxfam Americaâ&#x20AC;&#x2122;s recent Behind the Brands campaign highlights how favorite consumer brands bring hidden costs to farmers, food security and the environment. Real Food Challenge, started in 2008 mainly among students, aims to shift $1 billion of existing university food budgets from industrial farms and junk foods to community-based, fair, ecologically sound and humane food sources by 2020. Seed Savers Exchange is dedicated to saving and sharing organic, heirloom and non-GMO (genetically modified organism) seeds.

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Food Transparency Vermont Demands GMO Labeling

Vermont Senator David Zuckerman and Representative Carolyn Partridge spearheaded efforts for the state to pass the nationâ&#x20AC;&#x2122;s first unrestricted mandatory labeling bill for genetically modified organisms (GMO). The state legislatureâ&#x20AC;&#x2122;s collective efforts, lasting more than a decade, led to an unprecedented, game-changing new law signed by Governor Peter Shumlin on April 23. Anticipating the current lawsuit by Monsanto and the Grocery Manufacturers Association, Vermont has set aside $10 million for legal fees. The Organic Manufacturers Association is working to expand funding behind Vermontâ&#x20AC;&#x2122;s defense because the outcome could affect all 50 states. Unless legally overturned, starting July 1, 2016, products sold in Vermont that contain more than 0.9 percent GMO content contamination will require a statement on the label indicating that genetic engineering was used. Products that contain GMOs and are labeled as such cannot also label their products as â&#x20AC;&#x153;naturalâ&#x20AC;?. The bill, however, does not apply to labels for milk, eggs and meat from animals fed GMOs. Donate to Vermontâ&#x20AC;&#x2122;s defense fund at Tinyurl.com/SupportGMOLabeling.

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Farmer’s Market Bounty Pat Katz “When we brought these vegetables home from our local farm market and popped them in a bowl, their colors just begged to be painted,” says Pat Katz about her cover artwork, Farmer’s Market Bounty. Katz paints a variety of streetscapes and landscapes, from shopping malls to sledding hills, and whatever the scene, it’s always infused with joy. “In art, as in life, I am drawn to express the up side, the sunny side, the message that life is good,” comments Katz. “With pen or brush in hand, with paints and paper in front of me, I am easily captivated by the moment.” The artist has studied with several watercolorists, including Canadian Cecelia Jurgens, traveling with her on painting trips to the Netherlands, France, Germany, Spain, Portugal and Morocco. Her paintings and watercolor sketches grace private collections around the world. Katz lives and works from her home in Saskatoon, Saskatchewan, where the streets are captured in vivid watercolor in her book, Sketches of Saskatoon. View the artist’s portfolio at Pat-Katz.ArtistWebsites.com.

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natural awakenings

July 2014

Tuesday – East Brainerd Audubon Acres 4-7pm Thursday – Lookout Mountain Fairyland City Hall 3-7pm Friday – St Elmo Incline Railway 4-7pm 423.838.9804 /LookoutMountainFarmersMarket

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Success comes when

Organic Farmers Sow Seeds of Change

people act together;

by Melinda Hemmelgarn

failure tends to

rom epidemic childhood obesity and rising rates of autism and food allergies to the growing risks of pesticides and climate change, we have many reasons to be concerned about the American food system. Fortunately, many heroes among us—family farmers, community gardeners, visionaries and activists—are striving to create a safer and healthier environment now that will benefit future generations. Recognizing and celebrating their stellar Earth stewardship in this 2014 International Year

happen alone. ~Deepak Chopra

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Chattanooga

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of Family Farmers, Natural Awakenings is spotlighting examples of the current crop of heroes providing inspiration and hope. They are changing America’s landscape and the way we think about the ability of good food to feed the future well. Doug Crabtree and Anna JonesCrabtree, of Vilicus Farms, in Havre, Montana, are reviving crop biodiversity and pollinator habitat on their organic farm in northern Montana. “We strive to farm in a manner that works in concert with nature,” Doug explains. The couple’s actions live up to their farm’s Latin name, which means “steward”. They grow 15 nourishing crops on 1,200 acres, including flax, buckwheat, sunflower, safflower, spelt, oats, barley and lentils, without pesticides, herbicides or synthetic fertilizers. By imitating natural systems, planting diverse crops and avoiding damaging chemical inputs, they are attracting diverse native pollinators, he notes. Their approach to farming helps protect area groundwater, streams, rivers and even oceans for future generations.

photo by Dan Hemmelgarn

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Diana and Dick Dyer

Dick and Diana Dyer, of Dyer Family Organic Farm, in Ann Arbor, Michigan, finally realized their lifelong dream to farm in 2009, each at the age of 59. The couple grows more than 40 varieties of garlic on 15 acres; they also grow hops and care for honeybees. In addition, they provide hands-in-the-soil training to a new generation of dietetic interns across the country through their School to Farm program, in association with the Academy of Nutrition and Dietetics. Diana, a registered dietitian, teaches her students to take the, “We are what we eat” adage a step further. She believes, we are what we grow. “Like nearly everyone else, most dietetic students are disconnected from Mother Earth, the source of the food they eat. They don’t learn the vital connections between soil, food and health,” says Diana. During a stay on the Dyer farm, she explains, “The students begin to understand how their food and nutrition recommendations to others can help drive an entire agricultural system that promotes and protects our soil and water, natural resources and public health.” It all aligns with practicing their family farm motto: Shaping our future from the ground up. Mary Jo and Luverne Forbord, of Prairie Horizons Farm, in Starbuck, Minnesota, raise Black Angus cattle, grazed on certified organic, restored, native prairie pastures. Mary Jo, a registered dietitian, welcomes dietetic students to the 480-acre farm to learn where food comes from and how to grow it without the pesticides that connatural awakenings

July 2014

photo by Dan Hemmelgarn

photo by Dan Hem mel

photo by Dan Hemmelgarn

garn

tribute to farmers’ higher gardens and risk for certain cancers. creating “We must know the true collaborative cost of cheap food,” she partnerships. insists. Most recently, they Recently, the planted an organic group estaborchard in memory of lished the their son, Joraan, who Victory Teachdied of cancer in 2010 ing Farm, the at the age of 23. Joregion’s first raan’s orchard is home urban teachto thriving, health-suping farm and Luverne and Mary Jo Forbord porting apple, apricommunity cot, cherry and plum resource center. trees, plus native aronia berries. It also “The farm will serve as an onsite expeinjects fresh life into the community. rience for children to learn where their Each spring, the Forbords celebrate food comes from and the reasons fresh, their son’s birthday by “waking up” his organically grown food really matters orchard. His mother explains: “People to our health,” says Lanier. However, of all ages gather—an assortment of “This is just the tip of the iceberg for us. Ultimately, we’d like to be a chemical-free community through advocating for reduction and elimination of pesticide and chemical use in schools, hospitals, households and local parks and ball fields.” Lanier aims to help improve on Alabama’s low naTarrant Lanier, gardening with children at the tional ranking in the Center for Family and Community Development health of its residents. our friends, Joraan’s friends and their “I love our little piece of the world, growing families, neighbors, relatives, and I want future generations to enjoy co-workers, students and others—to it without fearing that it’s making us keep his legacy growing. The incredible sick,” she says. “We are intent on havcommunity support keeps us going.” ing a school garden in every school, and we want to see area hospitals esTarrant Lanier, of the Center for tablish organic food gardens that supFamily and Community Development port efforts to make people healthier (CFCD) and Victory Teaching Farm, without the use of heavy medications.” in Mobile, Alabama, wants all children Lanier further explains: “We see to grow up in safe communities with our victory as reducing hunger and inaccess to plenty of wholesome food. creasing health and wellness, environAfter working for nearly two decades mental sustainability and repair, comwith some of South Alabama’s most munity development and beautification, vulnerable families, Lanier wanted to economic development and access to “provide more than a crutch.” In 2009, locally grown food, by promoting and she established the nonprofit CFCD orcreating a local food system.” ganization, dedicated to healthy living. Within five years, she had assembled Don Lareau and Daphne Yannakakis, a small, but hard-working staff that of Zephyros Farm and Garden, in began building community and school Paonia, Colorado, grow exquisite or-

Chattanooga

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Don Lareau

“Kids are shocked when they learn that carrots grow underground and surprised that milk comes from an udder, not a store shelf.” ~ Don Lareau ganic flowers and vegetables for farmers’ markets and community supported agriculture members in Telluride and the Roaring Fork Valley. Recently, the couple decided to take fewer trips away from their children and homestead, and instead bring more people to their 35-acre family farm to learn from the land and develop a refreshed sense of community. From earthy farm dinners and elegant weddings to creative exploration camps for children and adults and an educational internship program, these family farmers are raising a new crop of consumers that value the land, their food and the people producing it. The couple hopes to help people learn how to grow and prepare their own food, plus gain a greater appreciation for organic farming. “The people that come here fall into a farming lifestyle in tune with the sun and moon, the seasons and their inner clock—something valuable that has been lost in modern lifestyles,” notes Lareau, who especially loves sharing the magic of their farm with children. “Kids are shocked when they learn that carrots grow underground and surprised

that milk comes from an udder, not a store shelf.” Klaas and Mary-Howell Martens, of Lakeview Organic Grain, in Penn Yan, New York, grow a variety of grains, including wheat, spelt, barley, oats and triticale, plus peas, dark red kidney beans and edamame soybeans, along with raising livestock on about 1,400 acres. Their family farm philosophy entails looking at the world through a lens of abundance, rather than scarcity, and working in cooperation with their neighbors instead of in competition. The result has been a groundswell of thriving organic farmers and a renewed sense of community and economic strength throughout their region. The Martens switched to organic farming after Klaas experienced partial paralysis due to exposure to pesticides, compounded by concern for the health of their three children. Because the Martens work in alliance with nature, they’ve learned to ask a unique set of

Conscientious food producers are teachers, innovators, environmental stewards and changemakers creating a brighter future for us all.

“Like farm families on land, fishing families face many risks and uncertainties,” but she believes, “political forces may be even more damaging to our livelihoods and wild fish.” For example, “We are replicating some of the worst practices of factory farming on land in our marine environment with diseases, parasites and voluminous amounts of pollution flushing into our coastal waters,” explains Mosness. She’s also concerned about the U.S. Food and Drug Administration’s potential approval of genetically engineered (GMO) fish without adequate health and environmental assessments, and she works to support GMO labeling so consumers can make informed choices in the marketplace.

questions. For example, when Klaas sees a weed, he doesn’t ask, “What can we spray to kill it?” but, “What was the environment that allowed the weed to grow?” Anne Mosness, in Bellingham, Washington, began fishing for wild salmon with her father during one summer after college. The experience ignited a sense of adventure that led her back to Alaska for nearly three decades, as a crew member and then a captain in the Copper River and Bristol Bay fisheries. During that time, Mosness became a passionate advocate for protecting coastal communities and ecosystems.

Melinda Hemmelgarn, aka the “food sleuth”, is a registered dietitian and award-winning writer and radio host at KOPN.org, in Columbia, MO (FoodSleuth@gmail.com). She advocates for organic farmers at Enduring-Image.blogspot.com.

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July 2014

healthykids

Forsaking ‘Angry Birds’ for Bird Songs

CAMPING TURNS KIDS INTO NATURE LOVERS by Avery Mack

“

hether urban or rural, children in our state average 4.5 minutes outdoors and four hours in front of a screen every day,” says Barbara Erickson, president of The Trustees of Reservations conservation nonprofit, in Sharon, Massachusetts. One way to disconnect kids from electronics is to go camping. Such educational, fresh air exercise is inclusive and inexpensive. David Finch, superintendent of the Dunes Edge Campground, in Provincetown, Massachusetts, suggests borrowed gear for the first outing. A backyard campout can be a rewarding trial run; each child can ask a friend to stay over and a parent and the family dog can participate. Once kids have the hang of sleeping somewhere outside their own bedroom, consider an overnight program at a local or regional zoo. Kids get a kick out of watching the animals and learning about their behaviors, diets and habitats. The Toledo Zoo, in Ohio, offers Snooze at the Zoo, including a pizza dinner, breakfast and admission the next day. Children sleep near one of the exhibits or in a safari tent. The program teaches animal adaptations, food chains and ecosystems and meets requirements for

Chattanooga

scout badges in a fun setting. The Irvine Nature Center, in Owings Mills, Maryland, near Baltimore, offers a rich outdoor experience. Organizers provide food, activities and camping equipment. Children first attend a fire safety class, and then help cook a meal and make s’mores. At night, participants learn how to mimic owl hoots and practice their new skills, often receiving hoots in return. Night walks sometimes include sightings of deer, bats or flying squirrels, while morning walks showcase groundhogs and birds. Jean Gazis, with the women’s and girls’ rights nonprofit Legal Momentum, in Brooklyn, New York, observes, “It’s easier to camp with small, even tiny, children, than with older kids. Babies are portable.” She recalls taking her 7-week-old infant along and nostalgically comments, “Now that the kids are 11 and 14, they don’t have as much free time.” Drive-up camping in a state park that offers facilities and planned activities sets up a good time. Gazis feels that a destination four hours away is the limit for car trips with small children. She advises giving everyone duties. “My young son once had a great time

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digging a ditch around the tent when it began to rain,” she recalls. “He kept the sleeping bags dry and got to play in the mud.” Jeff Alt, of Cincinnati, Ohio, author of Get Your Kids Hiking, suggests, “Start them young and keep it fun. Get the kids involved in the planning. My kids have gone along since they were born. We stayed at a lodge when they were small because little trekkers have a lot of gear. During the day we were out in the park exploring, always keeping in mind that kids tire out fast.” His mandatory equipment includes good walking shoes, sunscreen and bug spray. Adhering to such rules as never leave the trail or wander off and don’t pick flowers or touch animals is non-negotiable. Stephanie Wear, a biologist for The Nature Conservancy, working in Beaufort, South Carolina, has found that it’s easy to make the experience lively. “We like to do observational scavenger hunts—find the flower, the mushroom or the tree that looks like a picture and make a list of what you see. Getting out in nature sharpens observation skills, boosts creativity and improves physical and mental health,” she says. Wear notes that her kids have listed 70 forms of life in the family’s backyard alone. Visit a local park or NatureRocks.org to take part in more activities and explore different locations. “Nature presents a great parenting tool,” she remarks. Summertime camping helps every member of the family unplug, unwind and wander along new paths. Avery Mack is a freelance writer in St. Louis, MO. Connect via AveryMack@ mindspring.com.

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Quick and Cool Vegan Smoothies

Tears of joy are like the summer raindrops pierced by sunbeams. ~Hosea Ballou

Is Your BusIness BloomIng?

by Judith Fertig

moothies offer big nutrition in a small package. Based on a vegan source of lean protein like coconut milk or yogurt, soy, chia seeds or a vegan protein powder made from dried beans or hemp, they can energize us for a full day of summer activities. Other ingredients follow the peak of summer crops. Berries, greens, melon, tomatoes, avocado, cucumber, celery, carrots and stone fruits like peaches and mangoes add antioxidants, fiber, vitamins and minerals. A tablespoon or two of milled flax seeds, hemp or nut butter adds richness to the flavor, while providing omega-3 fatty acids necessary for complete nutrition. For the finale, add a touch of sweetness from fruits, maple syrup, agave nectar or stevia. The best way to mix a smoothie is to start with either a liquid or an ingredient with a thicker consistency,

like yogurt, placed in a standard or high-speed performance blender. Next, add the desired fruits or vegetables and flavorings, followed by ice. Start on a slower speed, holding down the lid tightly, before increasing the speed to achieve a velvety texture. If the smoothie is too thin, add more frozen fruit or ice. Freezing the fruits first and then blending them into a smoothie can substitute for ice. Peeling bananas before freezing them makes smoothie-making easier. Freezing the fruits in recipe-size portions also simplifies the process. Smooth-fleshed fruits like mangoes, papayas, bananas, ripe peaches and nectarines blend more easily to a silky finish than do fresh berries. Tender, baby greens such as spinach, kale or chard virtually disappear within a smoothie; if using mature, rather than baby greens, cut out the stems unless the blender is extremely powerful.

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natural awakenings

July 2014

Blending enough ingredients for two smoothies can yield a leftover serving to store in a reusable glass jar in the refrigerator. To reactivate the full taste later, just turn over the jar and give it a good shake to re-blend the ingredients. Spirulina (made from a microsaltwater plant) and wheatgrass juice and powder are some popular smoothie additions. Milled flax seeds add healthy fat, but their water-soluble fiber also adds a little bulk; although the tex-

ture difference isn’t noticeable if the smoothie is enjoyed right away, it will be apparent if it sits for 20 minutes or more. With the whir of a blender—and no cooking—summer’s tastiest bounty transforms into at-home or on-the-go beverages to revive, replenish and renew us so we’re ready for our next adventure.

Sunny-Day Sippers

Peachy Watermelon Yields 2 servings

Black Cherry Raspberry recipe photos by Stephen Blancett

Yields 2 servings ¼ cup cranberry juice 1 cup pitted sweet black cherries ½ cup raspberries 1 /3 cup plain soy or coconut yogurt 4 ice cubes Combine all ingredients and blend from low to high speed until smooth.

Mango Lassi

Combine the milk, yogurt, vanilla extract, mango and cardamom and blend using low to high speeds until smooth. Add agave nectar to taste and blend again. Sprinkle ground pistachios over each serving. Chattanooga

Combine all ingredients and blend from low to high speed until smooth.

Seasonal Suppers Yields 2 servings

¾ cup vanilla soy, almond or coconut milk ¼ cup vanilla soy, almond or coconut milk yogurt ¾ tsp vanilla extract 1½ cups chopped fresh mango, frozen ½ tsp ground cardamom Agave nectar to taste Ground pistachios for garnish

Yields 2 servings 2 cups tomatoes, chopped ½ cup tomato juice ¼ cup apple juice ½ cup carrots ¼ cup celery, chopped Tabasco or other hot sauce to taste 2 cups ice Combine all ingredients and blend from low to high speed until smooth.

2-3 cups watermelon, seeded 1 cup low-fat vegan vanilla yogurt 1 cup frozen organic strawberries 1 cup frozen organic sliced peaches

Summer Salad Smoothie

Yields 2 servings

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

Tomato Smoothie

½ cup apple juice 2 cups stemmed and chopped baby spinach, Swiss chard or kale 1 apple, unpeeled, cored and chopped ½ avocado, peeled and chopped ½ cup cilantro leaves 1 Tbsp fresh lime juice 1 Tbsp matcha (fine green tea powder) 1 Tbsp milled flax seeds ¼ cup vegan protein powder Combine all ingredients and blend from low to high speed until smooth.

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Blackberry Thyme Preserves/Chutney 3 cups blackberries 1 cup blueberries 1 cup honey 1 tsp fresh thyme 1 pkg powdered pectin Add ingredients to FourSide or WildSide jar and secure lid. Select “Batters.” Yield: 28 ounces Servings 56 Serving Size 1 tbsp Calories 24 Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 1 mg Carbohydrates 6 g Fiber 0.5 g Sugar 5.5 g Protein 0 g Blend Time: 23 seconds Categories: desserts, dressings, sauces, spreads, jams, gluten-free, kids www.blendtec.com/recipes

Quinoa Sprouted Bean Burgers (Gluten-Free) by Dudley Evenson, Co-Founder, Soundings of the Planet

his is one of my favorite things to bring to potlucks. The burgers are easy to make and so healthy, with a good combination of grain, protein and veggies. Begin by sprouting beans or seeds (see directions below). If you don’t have time to do the sprouts, you can use any kind of cooked beans. Makes several dozen veggie burgers.

Ingredients 1 cup quinoa 2 cups water finely chopped or minced carrots, zucchini, beets, onions, celery or other veggies sprouted beans or sprouted sunflower seeds (or any kind of beans) herbs, sea salt or Spike for seasoning small amount of tomato sauce (optional) flax flour gluten-free flour

Directions 1. Preheat oven to 400° F. 2. Blend quinoa and water in a sauce pan. Bring to boil, remove from heat, cover, and let sit for 30 minutes. 3. Add finely chopped veggies and sprouted beans or seeds. 4. Stir in quinoa and season to taste. 5. Add a small amount of tomato sauce if desired. 6. Add in flax flour and gluten-free flour until mixture holds together. 7. Form into patties and place on oiled baking sheet. 8. Bake for 10 minutes, turn over patties and bake another 10 minutes. 9. Eat as a stand-alone snack, or eat like a burger with all the toppings— but please, no bread or bun!

Easy Sprouting Pour ½ cup lentils or mung beans into a jar, cover with water and let sit overnight. The next day, pour off the water using a screen or a strainer. Every day for the next few days, rinse the beans and strain off the water, leaving the jar on its side or upside down if you have an attached screen. In a few short days, you will have wonderful sprouts. Refrigerate after three or four days or they will keep growing! You can do the same with sunflower seeds, black beans or most any seeds. Seeds will take less time to sprout; beans and chickpeas will take longer. Dudley Evenson and her husband, Dean, are sound healing pioneers with more than 80 CDs and DVDs to their credit. Dudley plays harp; does guided affirmations; and teaches workshops and online courses on music, meditation and health. The Evensons’ latest release is Chakra Meditations & Tones. For more information, visit their music site, Soundings.com, and her blog, HealthyLivingDreams.com. This recipe is included in The Non-GMO Cookbook.

Lifting our community Your family’s health is about more than just calorie counts and physical fitness. It’s about enjoying time with one another, connecting with neighbors and giving back to the community. With a focus on developing the potential of kids, improving health and well-being and promoting community outreach, the Y is a place where every member of your family can come together to get healthy, connected and inspired. Stop by your neighborhood Y today and see how we’re coming together to make our community a better place .

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natural awakenings

July 2014

wisewords

James Gormley Takes On the FDA Why the Natural Health Movement Must Protect Itself by Kathleen Barnes

Adams, M.D. FullCharles CircleC.Medical Center Amanda Geitz, L.M.T.

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ames Gormley, a leader of the natural health movement in the U.S. and an award-winning health journalist, is a passionate advocate for natural health. For more than 20 years, he’s been at the forefront in the fight against government restriction of dietary supplements and for transparency in the food industry, and has twice participated in America’s trade delegation to the United Nations Codex Alimentarius Commission, advocating for health freedom. Gormley’s editorial positions have included editor-in-chief of Better Nutrition and editorial director for the Vitamin Retailer Magazine Group. He now serves as both vice president and senior policy advisor for Citizens for Health and as a scientific advisory board member with the Natural Health Research Institute. His latest book, Health at Gunpoint: The FDA’s Silent War Against Health Freedom, poses a strong stance against government interference in our rights to information about and access to healthy food and supplements.

Why do you believe that the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) are tainted by special interests, particularly big companies in the pharmaceutical and food industries? The FDA was created to address issues of food and drug contamination and adulteration. Dr. Harvey Wiley, the courageous first leader of its predecessor, the Bureau of Chemistry, expressed his disgust with the unintended consequences

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in his 1929 book, The History of a Crime Against the Food Law: The Amazing Story of the National Food and Drugs Law Intended to Protect the Health of the People, Perverted to Protect Adulteration of Foods and Drugs. The FDA has been beholden to drug companies for decades. Making the situation worse, a 2012 law loosened conflict of interest restrictions for FDA advisory panels. That has further weakened the agency’s review system and likely allowed more drugs with safety problems to gain marketing approval, according to an analysis published in the journal Science in 2013. In addition, 40 percent of the FDA’s last budget increase came from user fees on prescription drugs paid by the pharmaceutical giants. The USDA has the potential to do much good, but is bogged down with politics and mandates to push questionable biotechnology.

With regard to the controversy over genetically modified organisms (GMO), are certain companies being given undue influence in national policy making? Yes. A perfect example was the ability of Monsanto to block initiatives requiring labeling of food products that contain GMOs in California and Washington state. Monsanto and the food industry continue to leverage their considerable influence in the U.S. Congress to block such legislation on a national level, despite the massive outcry from consumers demanding to know the identity and origin of the food we eat.

Did the FDA declare war on the natural products industry in the 1990s? The FDA conducted numerous and illegal raids on health food stores, supplement makers and practitioners. In an infamous barbaric raid on the clinic of integrative physician Dr. Jonathan Wright, in Tahoma, Washington, in 1992, agents and deputized officers converged with guns drawn, terrorizing patients and staff because Wright was giving his patients legal L-tryptophan supplements to help with sleep and mood. It was dubbed the “vitamin B-bust”. A federal grand jury declined to indict Wright on the charges stemming from the raid.

Current European Union and international codex policies maintain that most necessary nutrients can and should be obtained from foods, so they have dramatically limited the availability of many supplements. Do you expect such a policy to become part of U.S. law? These European policies fly in the face of reality and every major food study conducted since World War II. The superrefined, overly processed Western diet does not and cannot fully supply optimal levels of daily nutrients. The U.S. has made minor efforts to tread this dangerous path and been met with tremendous consumer outrage. Potential related laws and policies would have to make it past an avalanche of public comments.

What is the current status of the fight for health freedom, and what is your prognosis for the future? Substantial threats to our health freedom still exist, but I am optimistic. Three highly credible nonprofit organizations are leading the way: the Alliance for Natural Health, Citizens for Health and the National Health Federation. If consumers remain vigilant and stay informed on the issues identified by these advocates, we will be able to tackle and defeat threats to Americans’ health freedoms as they emerge. Kathleen Barnes has authored many natural health books. Connect at KathleenBarnes.com.

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July 2014

greenliving

Fracking Versus Food America’s Family Farm

Heritage and Health at Stake by Harriet Shugarman

Adult, family and educational activities all year long. Escape the indoors and come visit 317 acres of preservation and conservation at work.

400 Garden Road • Chattanooga, TN 37419 www.chattanoogaanc.org Monday - Saturday 9 a.m.-5 p.m $10 Adults • $7 Children (4-11) & Seniors (65+)

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hat if farmers couldn’t confirm that what they grow and produce was devoid of toxins, cancer-causing chemicals, radioactive materials and other pollutants? The U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA) and other federal and state agencies set standards and enforce regulations to ensure what we eat is safe and that production is secure. But hydraulic fracturing, or fracking, and its accompanying infrastructure threaten this. Questions must be raised and answered before the safety of our food supply is permanently impacted.

Conditions that Demand Changes

n No federal funding exists for researching the impacts of chemical contamination from oil and gas drilling and infrastructure on food and food production. n No public tests are required for what contaminants to look for because many of the 500-plus chemicals used in the fracking process are categorized as proprietary. n Minimal-to-no baseline analysis is being done on air, water and soil conditions before oil and gas companies come into a new area. n No commonly agreed distances are lawfully required between farms, farmlands, rivers, streams and water supplies in relation to oil and gas wells and their infrastructure.

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Harsh economic conditions, plus concerns over long-term climate changes, including extreme weather events, have pitted neighbors against one another as farmers consider leasing their lands to oil and gas companies. More, often the riches promised do not make their way to the farmers that need them the most as American policies continue to favor megalithic agribusinesses and push farming families into

What To Do 4 Support local, county and state bans on fracking operations and waste disposal. 4 Learn about local farmers’ situations and make them aware of factors to consider. 4 Support local farmers and food producers. unsustainable choices. Standard drilling leases rarely provide broad protections for farmers and can even eliminate their input on where roads are created and fracking machinery is installed on their property, all of which can hamper normal farming. In Pennsylvania, where fracking is commonplace, thousands of diesel trucks drive by working farms daily, compounding problems already associated with 24/7 vibrations, noises, emissions and light pollution, stressing both humans and farm animals. In New York, Pennsylvania, North Carolina and Ohio, farmers that have or are near such leased land are finding it increasingly difficult to obtain mortgages, re-mortgage property and acquire or renew insurance policies. Caught up in a vicious cycle, some farmers feel forced to abandon their farms, thus opening up more land to oil and gas companies. “Fracking is turning many rural environments into industrial zones,” observes Jennifer Clark, owner of Eminence Road Farm Winery, in New York’s Delaware County. She notes that we often hear a lot about the jobs fracking might create, but we hear little about the agricultural jobs being lost or the destruction of a way of life that has been integral to America’s landscape for generations. Asha Canalos, an organic blueberry and heirloom vegetable farmer in Orange County, New York, is among the leaders in the David versus Goliath battle pitting farmers and community members against the Millennium Pipeline Company and the Federal Energy Regulatory Commission. On May 1, oral arguments were heard in the U.S. Court of Appeals. According to Canalos, “Our case could set a national precedent, with all the attending legal precedent, that will either empower other farmers and communities like ours and Minisink or will do the opposite.” In January 2013, more then 150 New York chefs and food professionals sent a letter to Governor Mario Cuomo calling for a ban on fracking in their state. As of December 2013, more then 250 chefs have signed on to the Chefs for the Marcellus campaign, which created the petition. In April 2014, Connecticut chefs entered the fray by launching their own petition to ban the acceptance of fracking waste in Connecticut. In California this past February, farmers and chefs banded together to present Governor Jerry Brown with a petition calling for a moratorium on fracking, stating that fracking wastes huge amounts of water. The previous month, California had declared a statewide drought emergency, and by April Brown had issued an executive order to strengthen the state’s ability to manage water. Ironically, existing California

Information is Power Center for Environmental Health, CEH.org Chefs for the Marcellus, ChefsForMarcellus.org The Endocrine Disruptor Exchange, Tinyurl.com/EndocrineDisruptingChemicals Food Not Fracking, FoodNotFracking.org GRACE Communications Foundation, GraceLinks.org/1305/natural-gas-fracking Love NY: Don’t Frack It Up, LoveNYDontFrackItUp.org Minisink Matters, MinisinkMatters.org regulations don’t restrict water use by industrial processes, including fracking, which uses and permanently removes tremendous amounts of water from the water cycle. To date, fracking in California operates with little state regulation. It’s past due for a “time out” on oil and gas production and infrastructure development. Every citizen needs to think carefully and thoughtfully about what’s at stake as outside interests rush to use extreme forms of energy extraction to squeeze the last drops of fossil fuels from our Mother Earth. Activist Harriet Shugarman, a veteran economist and policy analyst and former representative for the International Monetary Fund at the United Nations, currently chairs regional environmental committees and works with national, state and local organizations seeking pro-environmental legislation.

Chattanooga Holistic Animal Institute

Holistic...Healthy...Happy Pets www.chattanoogaholisticvet.com

423-531-8899

Veterinary Acupuncture Nutrition Therapy Tui-na Massage Therapy Awake Dental Procedures

Veterinary Chiropractic Laser Therapy General Medicine Green Grooming

918 East Main St., Chattanooga, TN 37408 Dr. Colleen Smith, DVM, CVA, CVCP natural awakenings

July 2014

The next day we drive up into the mountains to Spilinga, where we visit a working farm that produces a local delicacy called Nduja (en-doo-ya), a unique spreadable pork sausage. It’s a national holiday, but the facility’s owners open the place just for our tour. They’re obviously proud of their product and know the local source of every ingredient that goes into it. Friends and family grow the peppers that give Nduja its distinctive, spicy flavor. And the farm’s all organic—no herbicides, pesticides or fertilizer, just compost. To cap off a unique day, the Nduja consortium has arranged for a local agriturismo to provide an amazing farmhouse meal: a dozen or more appetizers, two pastas, vegetables, fish and seafood, grilled meats, and desserts, finishing with a wonderful farm-made liqueur called Amaro.

The Intrepid Travelers in Spilinga

Lessons from Southern Italy

Culinary Tour Is Delicious Taste of Doing Life Right by Melinda and Bob Varboncoeur

or nine days this spring, we took a culinary tour of Calabria, the “toe of the boot” of Italy, led by Dave and Rynn Caputo, husband-and-wife owners of Caputo Brothers Creamery in Spring Grove, Pennsylvania. As organic gardeners and true “foodies,” and with an upcoming issue of Natural Awakenings focused on food, we signed up to learn the culinary culture of this remarkable place. We ended up learning so much more.

job!). Tropea is a town of about 5,000, built on a steep cliff that’s actually part of a reef in the gulf of St. Euphemia. The town’s narrow, cobbled streets are lined with shops and cafés. Garlands of sweet red onions, a local delicacy, hang everywhere. As we explore, we notice that most of the stores, in typical southern Italian style, roll up the sidewalks from one to four each day so its employees can eat and rest, much like we had done the day before.

Tropea

The opportunity to arrive in Italy a day before the official tour starts is fortunate, as neither of us slept well on the plane trip. That extra time allows us a peaceful afternoon and evening to nap and eat a wonderful meal. And as we soon find out, it’s a very Italian way to start our trip. Meeting up with the rest of the folks on our tour, we board two passenger vans and head to the seaside town of Tropea with our three guides, Dave, Rynn and Kyle Carter, director of culinary experiences (we want that

Chattanooga

n Red Onio Tropean

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Agriturismo Appetizers

On our last full day in Tropea, we head to the town market, where David and Rynn pick up everything we need for lunch on the hotel terrace. Every town has its own market—some big and some small, depending on the size of the town—and that’s where the community gathers each day. We walk into this two-block market in Tropea and feel like we stepped onto the set of an Italian Cheers. True, not everybody knows our names—or even speaks our language—but everybody we meet makes us feel welcome. A bit of serendipity… we’re all packed to leave Tropea and the credit card machine at the hotel won’t work, so we have to hang around for an extra half-hour or so before it’s fixed. Just as

we’re getting restless, we hear music and voices and realize there’s a parade going right through the middle of town. There are people of all ages, wearing traditional costumes and singing and playing drums and other instruments. We would have missed it completely if we hadn’t been delayed. Suddenly it doesn’t matter that we’re running late. A lesson to take home: Stop. Breathe. It’s not all about the schedule.

Our maneuverings become a spectator sport, with a couple of dozen men gesturing and shouting advice in Italian. An hour later, thanks to folding sideview mirrors, we’re on the road again. We finally arrive at Frantoio Mafrica, an artisan olive oil producer. It’s a family business that now uses a state-of-the-art production facility but also maintains the original building the owner’s grandfather built. We tour the

facility and the family’s olive grove, where they harvest the organically grown black and green olives by laying tarps down and mechanically shaking the trees. They don’t use any olives that fall naturally. “Those make good, sometimes very good olive oil,” the owner tells us, “but they don’t make excellent olive oil. And that’s all I’m willing to produce.” After all, his family name is on the line.

Pasta alla Tropeana by Dave Caputo

his dish, or some variant of it, is served throughout Tropea in Calabria. Many of the ingredients, including the unique Tropean red onion and spicy Nduja sausage, are found only in this area. We have listed approximate substitutes. Serves 4.

Ingredients

Tropean T ra

ditional Fe

stival

A lesson to take home: Stop. Breathe. It’s not all about the schedule. We learn that lesson again when we leave Tropea for Siracusa on the island of Sicily. Partway up a mountain road we’re turned back by a rockslide, so Dave and Rynn turn the vans around (no easy task) and find an alternate route. We head down increasingly narrower roads and end up in a small town called Nicotera. It’s a rainy Sunday, and the town square is full of people who just left Mass. They stare at our vans, which are obviously not meant for these medieval roads, as Dave and Rynn try to navigate a sharp left and then a sharp right into the narrow alley that will lead us out of the square and back on our way toward Siracusa.

Rynn & Dave cooking

1 lb. pasta (preferably handmade Calabrian fileya or casarecce, or substitute a long penne or similarly shaped pasta) ½ cup diced eggplant ¼ cup Nduja (likely unavailable unless you are in Italy—substitute ½ cup crumbled or ground spicy Italian sausage) 2 Tropean onions, diced (substitute local sweet red or Vidalia onion) 1 cup fresh chopped tomatoes or crushed tomato freshly grated young pecorino cheese (substitute a mix of parmigiano reggiano and pecorino romano) extra-virgin olive oil

Directions Fill a pot with enough water to cook 1 lb. pasta. Salt and bring to a boil. Warm a large sauté pan over medium-high heat. Add some olive oil, then the onions. As they become translucent, add the sausage (if Nduja, add with the tomato). When the sausage is almost cooked through, add eggplant and cook until it begins to soften. Add tomato (and Nduja, if using) and cook for a few minutes more. Meanwhile, add the pasta to the boiling water and cook until al dente. Add strained pasta to sauté pan and toss with sauce for 1 minute. Salt to taste. Remove from heat, add a small dusting of the grated cheese to your liking, toss and serve. Buon appetito! natural awakenings

July 2014

Siracusa, Sicily

Oh, Sicily! Ask pretty much anyone who’s been there—Sicily is a destination you won’t forget. Our trip takes us to Ortigia, a small island that is the historical city center of Siracusa. Our hotel is right around the corner from the Piazza del Duomo. The piazza itself takes our breath away, not to mention the duomo itself, which is the oldest in Europe. We are ready for a break in the eating! No culinary tours today—just exploring the ancient town of Siracusa. Oh, and a wine tasting … and pizza … and gelato. Day six combines two of the most decadent flavor combinations imaginable: chocolate and wine. A stop in Modica to visit Sicily’s oldest chocolatier sets the stage for one of the best days so far. We then drive through the hills to Gulfi Winery, where we’re met at the stone entrance by one of the winery’s owners. He’s young but still farms and makes wine the way his family has done for generations—organically, using indigenous grapevines, non-irrigated cultivation and manual harvesting. He says he wants the land to produce forever, so he treats it with respect (another lesson we Americans could learn!). As we stand on the terrace overlooking his arbor, he points to a neighboring winery. “They don’t produce organically and don’t prune the way we do, and they probably get 30 times what we do off a single vine,” he says. “But the quality of our grape is far better.”

The winery’s owner says he wants the land to produce forever, so he treats it with respect. Before we leave Sicily, we visit one of the best local markets in southern Italy. If the Tropean market took up two blocks, the Catania market must take up 40. There are fresh-caught swordfish and freshly slaughtered sheep ready for butchering, and every kind of produce imaginable. Everything you need for an evening’s meal is here, right down to flowers for the table. Merchants carry fabric, soap, and even pots and pans. It’s obviCatan ia Ma ous why rket there are no big-box stores in Calabria: people don’t need them. While we’re browsing (with Mount Etna rising majestically in the background), Dave and Rynn are filling two large carts in

king

Coo l & Kate a V , a d Melin

David Catania, Gulfi Winery

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preparation for our evening meal. We pile into the vans and drive to Soverato. The hotel restaurant is closed, but we’re allowed to take over the commercial kitchen to cook a special evening feast. Everyone pitches in, and soon we’re enjoying a beautiful blood orangeTropean onion salad, tiny escargot, huge mussels and dozens of other tasty treats—taking full advantage of the best fresh, local food Calabria has to offer.

Soverato

Dave and Rynn attended cooking school here in Soverato, and when classes weren’t in session, they explored Italy, visiting every region in the country. When we visit the school ourselves, with its view of the Ionian Sea, we can’t imagine a better “classroom.” The school’s instructor and owner, John (originally from the Bronx, and quite a character), not only teaches us how to make pasta and authentic Italian gelato, but also throws in a few life lessons along the way. Dinner this night is vastly different from most of our feasts. With Calabria’s proximity to the ocean, many of the previous meals focused on fresh seafood. This is different. We begin by driving up— pretty much straight up. Then we walk pretty much straight up, too. Puffing and panting, we arrive at a nondescript restaurant and wonder if it will be worth the trip. Rynn just gives us a smug smile and leads us inside. The hilly terrain is perfect for raising pigs, goats and sheep, and we get a delicious taste of all these meats, along with pickled olives, cheeses and a variety of other vegetables. Truly a memorable meal. Morning finds us at Caseificio Macri, a family-owned business that makes mozzarella-style cheeses. Macri provided the inspiration for Dave and Rynn when they returned to the states to start their own, unique cheese-making business. We’ve had fresh mozzarella before and found it rather uninspired, but this cheese is fabulous—especially the straw-smoked provolone.

Caseificio Macri Our last stop on the tour is the pizzeria of Dave and Rynn’s friend Salvatore. We start early, around 5 p.m., because Friday is a busy night for this restaurant. A tour of Salvatore’s kitchen is amazing: it’s spotless, gleaming. We learn later that once, as a guest chef in an upscale restaurant in Naples, Florida, he shooed out the kitchen staff and spent hours cleaning before he would agree to cook there.

These people do what they love, and then they find a way to make a living doing it. The result is always a superior product. His pizza is unlike anything we’ve ever eaten. So much for pepperoni; this pizza’s topped with octopus! Around 10 p.m., Salvatore asks us if we want dessert. We’re sleepy and full, with an early departure looming in the morning, but of course we say yes. He disappears into the kitchen and emerges forty-five minutes later with a torte he’d made from scratch, right then, just for us. On top is a message: “Goodbye by Paradise.” We think he meant from (he doesn’t speak English). But his message is clear: we’re special—and so is he. That’s the theme everywhere we’ve been—from Gulfi Winery to Frantoio Mafrica to the Nduja producers and the Calabrian markets. People here don’t just go through the motions, the way Americans so often do. They’re vested in their work. For them, it isn’t about cramming as much into the

day as they can. There is a pride in craftsmanship that we don’t often see in the United States—except maybe with our local farmers’ markets and CSAs. These people do what they love, and then they find a way to make a living doing it. The result is always a superior product. That night we pack our bags, carefully wrapping little things that will remind us of southern Italy—a jar of Nduja, a tin of bright-green olive oil, wine—knowing that the most valuable things

we’ll bring home won’t be in our bags; they’ll be in our hearts, minds and memories. Melinda and Bob Varboncoeur are the publishers of Natural Awakenings in Chattanooga and Knoxville, TN.

Good

by by Parad is

Creamery Introduces Authentic Italian Cheeses to States by Kyle Carter

eciding on their honeymoon to quit their Fortune 500 jobs, David and Rynn Caputo moved from the United States to Calabria, Italy, to attend a master’s culinary program in traditional regional Italian cuisine. After traveling across all 20 regions of Italy, they knew they were destined to make their culinary passion their life’s work. Upon returning to the states and recognizing the void of cheeses they had grown to love, the idea for a creamery was born and aptly named after their sons, Giovanni and Matteo—the Caputo Brothers. Caputo Brothers Creamery is the only US producer of cultured/fermented cheese curds that can be stretched into fresh mozzarella (fior di latte), stracciatella, burrata and even aged cheeses like scamorza and provola. The curd is sold frozen, which pauses the fermentation process. Buyers can then thaw the curds when they are ready and stretch them into the freshest, most flavorful cheese possible. This technique allows them to enjoy the cheeses the way they were intended—on the day they are made. Caputo Brothers Creamery, based in Spring Grove, Pennsylvania, has produced handcrafted, authentic Italian cheeses since 2011. Kyle Carter is director of culinary experiences for Caputo Brothers Creamery. For more information about the creamery, call 717-850-6045 or visit CaputoBrothersCreamery.com. natural awakenings

July 2014

actionalert

calendarofevents NOTE: All Calendar events must be received by July 10 (for the August issue) and adhere to our guidelines. Email ChattanoogaNA@epbfi.com for guidelines and to submit entries.

WEDNESDAY, JULY 2

Sneak Attack on Dietary Supplements According to Scott Tips, president and legal counsel for the National Health Federation (NHF), harmonized global standards are enabling overall reduced vitamin and mineral levels in pill and food form. In February, the U.S. Food and Drug Administration (FDA) proposed changes to both the current Nutrition Facts panel on food labels and Supplement Facts panel on dietary supplement labels that prompt concern. “While the food industry, media and general public focus on the proposed format changes, new wording and label design, there’s a danger to our health in the FDA harmonizing our Reference Daily Intake (RDI) of vitamin and mineral levels down to the extremely low levels of the Codex Alimentarius, which our organization has fought against for more than a decade,” advises Tips. Although a few RDIs have been raised, if the proposed rulemaking is adopted, the NHF anticipates that the FDA will work to conform other recommended nutrient values to those of Codex. Support for this projection is based on an October 11, 1995, FDA pronouncement in the Federal Register to harmonize its food laws with those of the rest of the world. The deadline for citizens to submit comments to the FDA ended on June 2, but we can still write to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5360 Fishers Lane, Rm. 1061, Rockville, MD 20852. Mention Docket No. FDA-2012-N-1210 and insist that the FDA cease pushing its harmonization agenda. For more information, visit Tinyurl.com/NHFCaseForNutrients.

Chattanooga

Wednesday Market at Chattanooga Market – 4-7pm. Live music by Brandon McGuiness 5-6pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

THURSDAY, JULY 3 Pops on the River & Fireworks – 8-10pm. Celebrate Independence Day with a free concert by the Chattanooga Symphony & Opera Orchestra. Coolidge Park, North Shore, Chattanooga. Info: 423-265-0771.

FRIDAY, JULY 4 Zoe’s Rainbow Dash Color Run – 8am. Run, walk or roll your way through a bombardment of color and find yourself wearing a rainbow when you reach the finish line. Benefits several charities. Hamilton Place Mall, Chattanooga. Info: 423-892-1946 or Lgrody22@yahoo.com. Slide Brothers at Nightfall – 7-10pm. Free outdoor concert downtown with opening act the Power Players. River City Stage at Miller Plaza, 850 Market St., Chattanooga. Info: NightfallChattanooga.com. Independence Day Weekend Fireworks – 10pm. Lake Winnepesaukah Amusement Park, East Ridge, TN. Info: 877-525-3946 or LakeWinnie.com.

SUNDAY, JULY 6 Peach Festival at Chattanooga Market – 11am-4pm. Live music by Ryan Oyer 12:301:30pm; Mikaela Dewar 2-3pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com. Free introductory yoga class at ClearSpring Yoga – 2:30pm every first Sunday. Experience the yoga community and find out what yoga can do for you. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com.

TUESDAY, JULY 8 Introduction to Buteyko Breathing – 6:30pm. Carol Hawkins teaches breathing technique developed in 1952 as natural way to lower blood pressure and manage chronic illness. Four Seasons Wellness, 6237 Vance Rd. #4, Chattanooga. Info: 423-584-0423, breaththisway@gmail.com, Buteyko Educators.org.

River City Stage at Miller Plaza, 850 Market St., Chattanooga. Info: NightfallChattanooga.com. Les Misérables opens at Chattanooga Theatre Centre – Times vary. Chattanooga Theatre Centre, 400 River St. Full schedule online at TheatreCentre. com. Info: 423-278-8534.

SATURDAY, JULY 12 CHAI client appreciation day – Noon-5pm. Tour the expanded veterinary facility and meet new veterinarian Dr. Katie Smithson. Chattanooga Holistic Animal Institute, 918 E. Main St. Info: ChattanoogaHolisticVet.com. Mindful Transition for Teens – 2-3pm. With Garrett Strang. Center for Mindful Living, 1212 McCallie Ave., Chattanooga. Info: CenterMindful Living.com. “Introducing & Cultivating Loving Kindness (Metta)” – 2-4pm. With Janka Livoncova. First of two-part pranayama and meditation series. Second class Aug. 16. No experience necessary. Cost is $30, or $50 for both. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: ClearSpringYoga.com.

SUNDAY, JULY 13 Ice Cream Social at Chattanooga Market – 11am4pm. Live music by Brian Ashley Jones 12:301:30pm; the Scarlet Love Conspiracy 2-3pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

MONDAY, JULY 14 “Seedlings” Farm Camp – July 14-17, 9am-3pm. Grades 4-6. $125/week. Lookout Homestead Teaching Farm, Lookout Mountain, GA. Info: 423-8389804 or TheFarmCamp.org.

WEDNESDAY, JULY 9

WEDNESDAY, JULY 16

Wednesday Market at Chattanooga Market – 4-7pm. Live music by Gabriel Newell, 5-6pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

Wednesday Market at Chattanooga Market – 4-7pm. Live music by Julie Gribble, 5-6pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

FRIDAY, JULY 11

FRIDAY, JULY 18

Bronze Radio Return – 7-10pm. Free outdoor concert downtown with opening act the Iscariots.

Lucius at Nightfall – 7-10pm. Free outdoor concert downtown with opening act Danimal Planet.

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River City Stage at Miller Plaza, 850 Market St., Chattanooga. Info: NightfallChattanooga.com.

SUNDAY, JULY 20 Big Band Swingfest! – 11am-4pm. Live music by Sweet Georgia Sound 12:30-3pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

MONDAY, JULY 21 “Harvesters” Farm Camp – July 21-24, 9am4pm. Grades 7-12. $125/week. Lookout Homestead Teaching Farm, Lookout Mountain, GA. Info: 423838-9804 or TheFarmCamp.org.

WEDNESDAY, JULY 23 Wednesday Market at Chattanooga Market – 4-7pm. Live music by Mark Garrison, 5-6pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

carbon emissions. At Sam Nunn Atlanta Federal Center, Main Tower Bridge Conference Area, Conference Room B, 61 Forsyth St. SW, Atlanta. Info: Climate-Chattanooga-List@sierraclub.org.

WEDNESDAY, JULY 30 Wednesday Market at Chattanooga Market – 4-7pm. Live music by Dana Rogers, 5-6pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

save the date

necessary. Cost is $30, or $50 for both. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: Clear SpringYoga.com.

FRIDAY, AUGUST 29 “The Rhythm of Health” – Aug. 29-30. With guest instructor Doug Keller. Four-session yoga workshop focused on joints and muscles. Cost for all is $250 ($225 if registered by 7/31). Also priced individually. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: ClearSpringYoga.com.

TUESDAY, SEPTEMBER 16

SATURDAY, AUGUST 16 “Introducing & Cultivating Equanimity (Upekkha)” – 2-4pm. With Janka Livoncova. Second of two-part pranayama and meditation series. No experience

Mindfulness Based Stress Reduction – Tuesdays Sept. 16-Nov. 4, 6-8pm. With Yong Oh and Janka Livoncova. All-day retreat Saturday, Oct. 25. Center for Mindful Living, 1212 McCallie Ave., Chattanooga. Info: CenterMindfulLiving.org.

FRIDAY, JULY 25 Function (Road to Nightfall winner) at Nightfall – 7-10pm. Free outdoor concert downtown with opening act Roger Alan Wade & Sparkle Motion. River City Stage at Miller Plaza, 850 Market St., Chattanooga. Info: NightfallChattanooga.com.

We offer an extensive array of classes to meet your needs. 105 N. Market, Chattanooga, TN 423-266-3539 www.ClearSpringYoga.com

you

SATURDAY, JULY 26 “You Aren’t My TYPE, or are you?” – 10am-1pm. With Dr. Ed Smith. Center for Mindful Living, 1212 McCallie Ave., Chattanooga. Info: CenterMindful Living.com. Q ’n’ Brew at the Zoo – 4:30-7pm. Zoo’s annual BBQ and beer tasting event. Live bluegrass music. Family-friendly atmosphere. Chattanooga Zoo at Warner Park. Info: 423-697-1319 or ChattZoo.org.

SUNDAY, JULY 27 Tomato Festival at Chattanooga Market – 11am4pm. Live music by Sabrina, 2-3pm. Free admission. First Tennessee Pavilion, 1829 Carter St. Info: ChattanoogaMarket.com.

TUESDAY, JULY 29 Chattanooga Waterfront Triathlon at Ross’s Landing – 7:30am-noon. Features a 1.5K swim down the Tennessee River, a 40K bike along Hwy. 27 and a 10K race on the Tennessee Riverwalk. Info: Team-Magic.com. Attend EPA public hearing on carbon rules for existing power plants – 9am-8pm. Sierra Club’s local clean energy coalition, Chattanoogans for Healthy Energy for Everyone, is organizing carpools for anyone willing to speak at public hearings about

Do want to help people and the environment while earning cash? Natural Awakenings is looking for an outgoing, experienced, independent contractor to meet new clients and develop their business. Ideal candidate is a highly motivated self-starter. Must Have genuine desire to help others succeed. Qualifications: * Ad sales experience * Strong verbal and written communication skills * Well organized with solid computer skills

Job Responsibilities: * Prospecting , calling on clients, and account maintenance * Representation at trade shows and events Compensation and Personal Satisfaction Benefits: * Fulfilling work within a supportive atmosphere * Legitimate work-from-home opportunity * Excellent commission

Send your resume and cover letter to

ChattanoogaNA@epbfi.com natural awakenings

July 2014

ongoingevents sunday Daily Zen Meditation Group –8-9pm. Led by Rev. Travis Suiryu Eiseman. Donation-based; sitting cushions provided. Includes Zen meditation instruction. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 619-820-6832, TravisEiseman@ yahoo.com, MovementArtsCollective.com.

Debtors Anonymous meeting – 7-8pm. Get support for money/debt problems by attending the weekly Chattanooga Debtors Anonymous meeting. All welcome. Unity, 604 Black St. (off Cherokee Boulevard), Chattanooga.

Flow/Restorative Yoga with Mina Chong – 6:157:30pm. $10 per class or 11 classes for $100. Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-503-9351.

Safe Yoga for Round Bodies – 7-8:15pm. With Amy Bockmon. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or Clear SpringYoga.com.

Managing Reactions to Traumatic Stress – 6:30pm. Educate self and significant others on the effects of PTSD. Clinic, support group follow workshop. Free. Dr. Savannah JG or Margie Wesley, 6074 E. Brainerd Rd., Chattanooga. Info: 423-883-5463.

Restore and Flow Yoga – 10-11:30am. All levels with Beth Daugherty. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com.

Learn to be a Massage Therapist – 28-week class at East Tennessee’s oldest massage school. Massage Institute of Cleveland, 2321 N. Ocoee St., Cleveland. Info: 423-559-0380.

$7 Community Yoga Hour – 7-8pm. With Maggie White. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com.

Unity of Chattanooga Service – 11am. Discover Unity’s message of positive, practical Christianity, and experience the warmth of God’s unconditional love. 604 Black St., Chattanooga. Info: 423-7557990 or UnityOfChattanooga.org.

tuesday

$7 Community Yoga Hour – 2:30pm with Robyn Elder and 6:30pm with Jennifer Blair. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423266-3539 or ClearSpringYoga.com. First Sunday FREE Intro Yoga Classes – 2:303:30pm. Teachers rotate. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Yin Yoga Breathwork for Stress Relief – 3-4:15pm. With Jonathan Ellis. Center for Mindful Living, 1212 McCallie Ave., Chattanooga. Info: Center MindfulLiving.com. Restorative Yoga – 4:30-5:45pm. Start your week off right with a wonderful restorative session. Teachers rotate. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com.

monday Stretch & Breathe Gentle Yoga – 10-11am. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 423-401-8115 or Movement ArtsCollective.com. Yoga Fundamentals – 10-11:15am. With Cecilia Keefer. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Flow Yoga – 11:30am-12:30pm. All levels with Howard Brown. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or Clear SpringYoga.com. Dojo Chattanooga – Adult Kenpo 1-2pm; Youth Kenpo 4:30-5:30pm; Fitness Kickboxing 5:30-6pm; Warrior Fit 6-6:30pm; Adult Kenpo 6:30-7:30pm; Wing Chun 7:30-8:30pm. Beginners welcome. 323 Cherokee Blvd., Chattanooga. Info: 423-267-0855. All Levels Yoga – 5:30-6:45 pm. With Lauryn Elyse. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com Yoga for Ease of Movement – 5:30-6:45 pm. With Sallie Beckes. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com.

Chattanooga

Daily Zen Meditation Group – 6:30-8am. Led by Rev. Travis Suiryu Eiseman. Donation-based; sitting cushions provided. Newcomers are encouraged to attend an evening session (Wed, Thus or Sun) for Zen meditation instruction. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 619-820-6832, TravisEiseman@yahoo.com, MovementArtsCollective.com. Flow Yoga – 8:30-9:30am. All levels. With Amy Bockmon. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Yoga for Flex-Ability – 10:15-11:30am. With Sallie Beckes. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Dojo Chattanooga – Warrior Fit 12:30-1pm; Wing Chun 1-2pm; Youth Kenpo 4:30-5:30pm; Fitness Kickboxing 5:30-6pm; Warrior Fit 6-6:30pm; Wing Chun 6:30-7:30pm; Adult Kenpo 7:30-8:30pm. Beginners welcome. 323 Cherokee Blvd., Chattanooga. Info: 423-267-0855. 50+ Yoga with Sue Reynolds – 2-3:15pm. User-friendly yoga for those aged 50+. Flexibility, strengthening, relaxation and renewal of energy. One hour of breath and movement followed by 15 minutes of meditation. $5 drop-in. Nutrition World Wellness Center, behind Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-316-9642 or shreynolds@aol.com. Zumba Fitness classes with Ana Oritz – 4:305:30pm. Latin-inspired, easy-to-follow, high-energy dance burns calories for losing weight and getting fit. Nutrition World Wellness Center, behind Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-3264331 or alexana_23@yahoo.com. Flow Yoga – 5:30-6:45pm. All levels with Jenny Mac Merrill. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Yin Yoga – 5:30-6:45pm. With Elizabeth Townsend. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Power Yoga – 5:30-6:45pm. Energetic range of flowing movement; appropriate for everyone. Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-892-4085 or NutritionW.com.

NaturallyChattanooga.com

wednesday Daily Zen Meditation Group – 6:30-8am. Led by Rev. Travis Suiryu Eiseman. Donation-based; sitting cushions provided. Newcomers are encouraged to attend an evening session (Wed, Thus or Sun) for Zen meditation instruction. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 619-820-6832, TravisEiseman@yahoo.com, MovementArtsCollective.com. Kripalu Gentle Yoga – 9:30-10:45am. With Sallie Beckes. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Sitting Silent – 11:15-11:45am. With Janka Livoncova. No charge. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Intermediate Yoga – 11:45am-1pm. With Janka Livoncova. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Yoga in Japanese with Mina Chong – Noon-1pm. $8 per class. Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-503-9351. Dojo Chattanooga – Adult Kenpo 1-2pm; Youth Kenpo 4:30-5:30pm; Fitness Kickboxing 5:30-6pm; Warrior Fit 6-6:30pm; Adult Kenpo 6:30-7:30pm; Wing Chun 7:30-8:30pm. Beginners welcome. 323 Cherokee Blvd., Chattanooga. Info: 423-267-0855. Mindful Yoga with Annie Harpe – 5:30pm. $10 per class. Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-598-8802. Yoga Fundamentals – 5:30-6:45pm. With Robyn Elder. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Prenatal Yoga – 5:45-7pm. With Beth Daugherty. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. $7 Community Yoga Hour – 7-8pm. With Rachel Kaufman. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com Daily Zen Meditation Group –8-9pm. Led by Rev. Travis Suiryu Eiseman. Donation-based; sitting cushions provided. Includes Zen meditation instruction. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 619-820-6832, TravisEiseman@ yahoo.com, MovementArtsCollective.com.

thursday

Body Massage – One full-hour body massage for $25. The Massage Institute of Cleveland, 2321 N. Ocoee St., Cleveland. Info: 423-559-0380.

friday

Yoga for Well-Being – 10-11am. With Sallie Beckes. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Dojo Chattanooga – Warrior Fit 12:30-1pm; Wing Chun 1-2pm; Youth Kenpo 4:30-5:30pm; Fitness Kickboxing 5:30-6pm; Warrior Fit 6-6:30pm; Wing Chun 6:30-7:30pm; Adult Kenpo 7:30-8:30pm. Beginners welcome. 323 Cherokee Blvd., Chattanooga. Info: 423-267-0855. Walk-In Acupuncture Sessions – 1-6pm. See Monday listing for details. Margie J. Wesley, LAc, Nutrition World Wellness Center, 6245 Vance Rd. Ste. 4, Chattanooga. Info: 423-596-9024 or FourSeasonsAcupuncture.com. 50+ Yoga with Anita Gaddy – 2-3:15pm. Userfriendly yoga for those aged 50+. Flexibility, strengthening, relaxation and renewal of energy. One hour of breath and movement followed by 15 minutes of meditation. $5 drop-in. Nutrition World Wellness Center, behind Nutrition World, 6201 Lee Hwy., Chattanooga. Info: NutritionW.com. Zumba Fitness classes with Ana Oritz – 4:305:30pm. Latin-inspired, easy-to-follow, high-energy dance burns calories for losing weight and getting fit. Nutrition World Wellness Center, behind Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-3264331 or alexana_23@yahoo.com. Yin Yoga – 5:30-7pm. With Tammy Burns. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Flow Yoga -- 5:30-6:45pm. All levels with Candy Eddinger. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. New to the Mat – 5:30-6:45pm. Beginners with Anthony Crutcher. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Flow/Restorative Yoga with Mina Chong – 6:157:30pm. $10 per class or 11 classes for $100. Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-503-9351. Daily Zen Meditation Group – 8-9pm. Led by Rev. Travis Suiryu Eiseman. Donation-based; sitting cushions provided. Includes Zen meditation instruction. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 619-820-6832, TravisEiseman@ yahoo.com, MovementArtsCollective.com.

Yoga Fundamentals – 10:30-11:45 am. With Amy Bockmon. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Prenatal Yoga – Noon-1pm. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 423-401-8115 or MovementArtsCollective.com.

classifieds For Sale

Morning Flow Yoga – 6:30-7:30am. All levels with Howard Brown. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com.

Knoxville

Yoga Fundamentals – 10-11:15am. With Cecilia Keefer. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. Slow Flow – 11:30am-12:45pm. With April Turk. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpringYoga.com. $7 Community Yoga Hour – 4-5pm. With Beth Daugherty. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Dojo Chattanooga – Fencing 4:30-5:30pm ; Wing Chun 5:30-6:30pm. Beginners welcome. 323 Cherokee Blvd., Chattanooga. Info: 423-267-0855. Emotional Freedom Technique at Nutrition World – EFT practitioner Lucille York is at Nutrition World on Fridays to help people use this natural method of improving health by releasing trapped emotions. Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-355-9205 or EmoFree.com.

saturday Daily Zen Meditation Group – 6:30-8am. Led by Rev. Travis Suiryu Eiseman. Donation-based; sitting cushions provided. Newcomers are encouraged to attend an evening session (Wed, Thus or Sun) for Zen meditation instruction. Movement Arts Collective, 3813 Dayton Blvd., Chattanooga. Info: 619-820-6832, TravisEiseman@yahoo.com, MovementArtsCollective.com.

Knoxville’s Leading Healthy/ Green Lifestyle Magazine • 7 years of Local Publishing Experience • Monthly National Readership of Over 3.8 Million • Exceptional Franchise Support & Training • Make a Difference in Your Community • Proven Business System • Home-Based Operation For more information call 423-517-0128, NaturallyKnoxville.com

help wanted C a n ’ t a f f o r d to a d v e rt i s e ? Interested in distributing Natural Awakenings magazine? Trade your time for that critical advertising you need. Call 423-517-0128 or email ChattanoogaNA@epbfi.com.

Together

we can build

a stronger community!

Qigong Level 1 – 9am. With Clare Mills. Montgomery Room inside Center on Main, 320 E. Main St., Chattanooga. Info: 423-643-1980. All Levels Yoga – 9-10:15am. With Anthony Crutcher. ClearSpring Yoga, 105 N. Market St., Chattanooga. Info: 423-266-3539 or ClearSpring Yoga.com. Dojo Chattanooga – Fencing 9:30-10:30am; Fitness Kickboxing 10:30-11am; Warrior Fit 1111:30am; Adult Kenpo 11:30am-12:30pm; Wing Chun 1-2pm. Beginners welcome. 323 Cherokee Blvd., Chattanooga. Info: 423-267-0855. Zumba Fitness classes with Ana Oritz – 10-11am. Latin-inspired, easy-to-follow, high-energy dance burns calories for losing weight and getting fit. Nutrition World Wellness Center, behind Nutrition World, 6201 Lee Hwy., Chattanooga. Info: 423-3264331 or alexana_23@yahoo.com.

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natural awakenings

July 2014

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Visit Our Website NaturalAwakeningsMag.com/mymagazine or call 239-530-1377

communityresourceguide Connecting you to the leaders in natural healthcare and green living in our community. To find out how you can be included in this directory each month, email ChattanoogaNA@epbfi.com or call 423-517-0128.

AIR PURIFICATION CONDITIONAIRE CO. INC. Chattanooga, TN 423-894-0612 Conditionaire.com

Taking care of your indoor comfort with central heating and cooling products. Central air conditioning, heat pumps, gas heating, geothermal, humidification, dehumidification, duct sealing, ventilation, programmable controls, ductless systems, air cleaning/purification, quality installation and service. See ad, page 15.

ANIMAL HEALTH CHATTANOOGA HOLISTIC ANIMAL INSTITUTE Colleen Smith, DVM, CVA 918 East Main St. Chattanooga, TN 37408 423-531-8899 ChaiHolisticVet@gmail.com ChattanoogaHolisticVet.com

Holistic veterinarian, certified veterinary acupuncturist, veterinary chiropractor integrating conventional and alternative therapies for cats and dogs. Small animal nutrition consulting and food therapy. Equine acupuncture therapy. See ad, page 24.

Offering green grooming, including relaxing hydro-massage baths with all-natural EarthBath products. Certified grooming for all canine breeds, as well as cats.

June Carver Drennon 1312-B Hanover St. Chattanooga, TN 37405 423-756-2443

Dedicated to improving health through colonic irrigation, cellular detoxifying foot baths, massage and lymphatic therapy. Additional therapies available include individual and family counseling, and Emotional Freedom Technique. See ad, page 8.

Astrology LILAN LAISHLEY, PhD Center for Mindful Living 1212 McCallie Ave. Chattanooga, TN 37404 423-503-5474 DrLilan@Laishley.com Laishley.com

Astrologer and counselor with extensive education and experience helps you gain greater self-understanding. Explore work, relationships, children, career and life purpose. Appointments for birth chart, chart comparison, current cycles, counseling, classes and mentoring.

Counseling/ Psychotherapy ASALA CENTER

Lauryn and Diana Peterson, certified Constructive Living instructors Zanzibar Studio 600 Georgia Ave. Ste. B (downstairs) Chattanooga, TN 37402 423-653-4478 Constructive.LivingTN@gmail.com AsalaCenter.com AsalaCenter.blogspot.com

Bio-Identical Hormone Replacement

Constructive Living is a practical lifeway based on Japanese therapies Morita and Naikan. Constructive Living instruction utilizes realistic and mindful tools and exercises to help the student make changes in his or her daily life.

FULL CIRCLE MEDICAL CENTER Charles C. Adams, MD 4085 Cloud Springs Rd. Ringgold, GA 30736 706-861-7377 DrPrevent.com

For over a decade, Full Circle Medical Center has continued to help men and women get their youth back by balancing hormones naturally with bioidentical hormones. See ad, page 22.

JO MILLS PET GROOMING

Chattanooga Holistic Animal Institute 918 East Main St. Chattanooga, TN 37408 423-531-8899

Colon Therapy STILLPOINT HEALTH ASSOCIATES

Chiropractic INSPIRE CHIROPRACTIC

Rebecca Klein, DC Joseph Klein, DC, Activator Certified, Webster-certified 400 E. Main Ste. 140 B Chattanooga, TN 37408 423-834-7125 InspireChiro.com At Inspire Chiropractic our purpose is about living. We’re on a mission to serve, inspire and educate families to take action in their health through chiropractic care. Let our family take care of your family. See ad, page 11.

Education CHEO (COMPLEMENTARY HEALTH EDUCATION ORGANIZATION) 4CHEO.org

Nonprofit CHEO educates the public about holistic health practices. Free meeting third Sunday each month, 2-4 pm. Website includes meeting information, practitioner member directory, event calendar, information on membership and print directory.

LEARNINGRx 2040 Hamilton Place Blvd. Ste. 780 Chattanooga, TN 37421 423-305-1599 LearningRx.com/chattanooga-east Facebook.com/chattlrx Twitter.com/learningrxchatt

LearningRx’s targeted brain-training works with children and adults to treat the cause of learning struggles, including AD/HD, dyslexia and other difficulties, by strengthening the skills that determine how well one learns, reads, remembers and thinks. See ad, page 12.

natural awakenings

July 2014

Health Foods and Nutrition

ENTERTAINMENT ROLLING VIDEO GAMES 748 Overbridge Ln. Chattanooga, TN 37405 423-475-6696 RollingVideoGames.com

GARY & TERESA JOHNSTON

A mobile game truck with widescreen high-def TVs in front of custom stadium seats with built-in vibration motors synched to the onscreen action. Available for birthday parties, school & church events, fundraisers, and more! See ad, page 8.

Melaleuca Marketing Executives Chattanooga, TN 37419 423-315-1409 423-710-7202 Melaleuca125.TellMeTheStory.com (Log in and use the password STORY) Switch stores and save on your monthly household needs. Allnatural, ecofriendly products for your home, family, even pets. Nutritional supplements, household cleaners, personal care and much more. Just introduced: new diet and exercise supplements.

ENVIRONMENTALLY RESPONSIBLE HOME SERVICES

NUTRITION WORLD

WELL KEMPT COTTAGE

Ed Jones 6201 Lee Hwy. Chattanooga, TN 37421 423-892-4085 NutritionW.com

Inspired residential services Julie Nelson Chattanooga, TN 423-443-2422 WellKemptCottage.com info@wellkemptcottage.com Well Kempt Cottage offers a variety of specialized services to create harmony and delight throughout your home: professional home organization; repurposing of aesthetics and décor to create flow; home staging; environmentally responsible, nontoxic cleaning.

Located at Lee Highway and Vance Road, Nutrition World offers Chattanooga’s most complete selection of vitamins, herbs, proteins, weight-loss and joint-support products, athletic supplements, alkaline products and other natural health products. See ad, pages 3 & 40.

NO CASH? NO PROBLEM! zines – a g a ur m vertsing for your bus o r ines ive free ad l s. e d you u Yo give If you have reliable transportation and would like to work with us for a e W few days at the end of each month delivering our magazines, then we will trade for ad space in our healthy living publication.

423-517-0128 ChattanoogaNA@epbfi.com

Chattanooga

NaturallyChattanooga.com

THE FAMILY HERB SHOP Alison Campbell 6462 Hixson Pk. Ste. 101 Hixson, TN 37343 423-843-1760

Family owned and operated for the last 21 years, we provide a wide selection of vitamins, herbs, essential oils, weightloss products, Advocare and many other natural health products for the entire family. See ad, page 13.

VILLAGE MARKET

5002 University Dr. Collegedale, TN 37315 423-236-2300 VillageMarketCollegedale.com Over 50 years providing natural foods, bulk items, herbs, vitamins and vegan products along with the area’s largest selection of vegetarian meats. Excellent produce, fresh-baked goods and 20,000+ grocery items create a complete shopping experience. See ad, page 24.

Holistic Dentistry SMILES OF CHATTANOOGA Robert J. Gallien, DDS 4620 Hwy. 58 Chattanooga, TN 37416 423-208-9783 SmileChattanooga.com

Catering to patients’ personal needs with a whole-body approach. Dr. Gallien offers tests for sensitivities to commonly used dental materials and uses only biocompatible materials to restore beautiful, naturallooking teeth. Offering removal of mercury-silver fillings. See ad, page 9.

Homeopathy TOOLS FOR HEALING, LLC

423-899-6288 CustomerService@ToolsForHealing.com ToolsForHealing.com Offering 500+ products including ozonators, far infrared, hand-crafted mountain herbs, organic body care, water and air purification, nutritional supplements, books, gift certificates and energy devices including parasite zappers and more. See ad, page 13.

Integrative Medicine

Massage school

FULL CIRCLE MEDICAL CENTER

MASSAGE INSTITUTE OF CLEVELAND

Charles C. Adams, MD 4085 Cloud Springs Rd. Ringgold, GA 30736 706-861-7377 DrPrevent.com

4009 Keith St. Ste. 207 Cleveland, TN 37311 423-559-0380

Work with a medical or naturopathic doctor or energy medicine technician to seek the root of your imbalance. Traditional and alternative medicine, BHRT, weight loss, detoxification, infrared ozone sauna, hyperbaric oxygen and advanced IV therapies. See ad, page 22.

KINESIO TAPING RESTORATIVE BODY THERAPIES Carol Bieter, LMT, CKTP 243 Signal Mountain Rd. Chattanooga, TN 37405 423-605-4855 RestorativeBodyTherapies.com

Carol Bieter is a certified Kinesio Taping practitioner, having completed all three levels of training and passed the CKTP exam. Currently one of the only certified Kinesio Taping practitioners in the Knoxville and Chattanooga areas. See ad, page 9.

Martial Arts DOJO CHATTANOOGA

Trevor Haines 323 Cherokee Blvd. Chattanooga, TN 37405 423-267-0855 Trevor@DojoChattanooga.com DojoChattanooga.com Trevor Haines teaches the martial arts Wing Chun Kung Fu and Five Animal Kenpo Karate. Excellent for self-defense and overall wellness, martial arts develop physical and mental confidence and discipline.

Massage Institute of Cleveland, East Tennessee’s oldest continuously operating massage school. 28-week-long day or evening program. $3,400 tuition includes books. No-interest payment plans. VA-approved. Discount massage clinic open to public.

Massage Therapy MASSAGE ENVY SPA – FRAZIER/ NORTHSHORE

345 Frazier Ave. Ste. 108 Chattanooga, TN 37405 423-757-2900 MassageEnvy.com/clinics/TN/Frazier.aspx

MASSAGE ENVY SPA – HAMILTON PLACE

Coming In August

Natural Awakenings

Explores Learning that Transforms Lives Children’s Health and Summer Fun

2100 Hamilton Place Blvd. Ste. 208 Chattanooga, TN 374021 423-855-8686 MassageEnvy.com/clinics/TN/HamiltonPlace.aspx

Customized therapeutic massage relieves stress, decreases anxiety, increases energy, promotes healthier lifestyle. Long-term effects can include increased circulation, improved flexibility and stronger immunity. Our professional massage therapists will work with you to customize your session. See ad, page 39.

RESTORATIVE BODY THERAPIES Carol Bieter, LMT, CNMT 243 Signal Mountain Rd. Ste. E Chattanooga, TN 37405 423-605-4855 RestorativeBodyTherapies.com

Licensed massage therapist and certified neuromuscular therapist offers a wide range of relaxation and treatment massage techniques including neuromuscular therapy, myofascial release and Reiki. Certified and extensively trained in sports massage. See ad, page 9.

To advertise or participate in our August edition, call

423-517-0128 natural awakenings

July 2014

Reflexology

Skin Care

THERAPEUTIC REFLEXOLOGY

MASSAGE ENVY SPA – FRAZIER/ NORTHSHORE

Kenda Komula 207 Woodland Ave. Chattanooga, TN 37402 423-400-9175

Experienced; certified in Original Ingham Method. Works on the hands and feet. Reflexology increases nerve and blood supply and circulation to the whole body, balancing and helping it normalize. Calming sessions designed for individual needs.

Salons BANANA TREE ORGANIC SALON AND SPA Angela Oliver 1309 Panorama Dr. Chattanooga, TN 37421 423-553-6773 BananaTreeSalon.com Facebook.com/BananaTreeSalon

Healthy, vibrant hair color without the chemicals! Only at Banana Tree Organic Salon. Relaxing massages, all-organic facials, Pedispa pedicures and complimentary drinks.

345 Frazier Ave. Ste. 108 Chattanooga, TN 37405 423-757-2900 MassageEnvy.com/clinics/TN/Frazier.aspx

MASSAGE ENVY SPA – HAMILTON PLACE 2100 Hamilton Place Blvd. Ste. 208 Chattanooga, TN 37421 423-855-8686 MassageEnvy.com/clinics/TN/HamiltonPlace.aspx

With Murad® Healthy Skin facials, you can enjoy lasting relief and more youthful-looking skin on your schedule. How? Well, our experienced estheticians use specially formulated Murad products to help improve skin texture, tone and appearance. See ad, page 39.

Thermography STILLPOINT HEALTH ASSOCIATES June Carver Drennon 1312-B Hanover St. Chattanooga, TN 37405 423-756-2443

Dedicated to improving health through thermography, colonic irrigation, cellular detoxifying foot baths, massage and lymphatic therapy. Additional therapies available include individual and family counseling, and Emotional Freedom Technique. See ad, page 8.

Yoga CLEARSPRING YOGA

105 N. Market St. Chattanooga, TN 37405 423-266-3539 ClearSpringYoga.com Chattanooga’s original studio since 1999, offering a range of classes seven days a week for all ages and abilities. Small class size, personalized attention, beginner-friendly. Come be a part of this vibrant yoga community. See ad, page 31.

MOVEMENT ARTS COLLECTIVE Stacey L. Nolan, MEd Tara Phillips, MSW, MEd 3813 Dayton Blvd. Red Bank, TN 37415 423-401-8115 MovementArtsCollective.com

The Movement Arts Collective is a studio for dance and yoga offering classes and specialty workshops in belly dance, yoga, prenatal dance, creative movement for children, Zen meditation, and other movement and wellness arts topics.

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Center For Mindful Living...................................................... 12 Chattanooga Holistic Animal Institute...............................24 Chattanooga Nature Center.................................................24 Clearspring Yoga...................................................................... 31 Colmore Farms.........................................................................15 Conditionaire........................................................................... 22 Family Herb Shop..................................................................... 13 Full Circle Medical Center..................................................... 22 Green Pages Interactive.......................................................... 11 Inspire Chiropractic.................................................................. 11 International Monetary Systems........................................... 7 Kelly Sabaru..............................................................................10 Learning RX Center................................................................. 12 Lookout Mountain Farmer’s Market....................................14 Lupis Pizza Pies........................................................................ 17 Massage Envy Spa - Hamilton Place..................................39

Chattanooga

NaturallyChattanooga.com

Company

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Massage Envy Spa North Chattanooga.............................39 Natural Awakenings Webstore...............................6, 23 & 39 Niedlovs......................................................................................15 Nutrition World................................................................ 3 & 40 Restorative Body Therapies................................................... 9 Rolling Video Games/Vaudeville Cafe.................................. 8 Signal Mountain Farmers Market.........................................14 Smiles of Chattanooga............................................................ 9 Southern Energy Water & Air, LLC..................................... 23 Stillpoint Health Associates, Inc............................................ 8 The Wolfe Clinic/Tools For Healing...................................... 13 TradeBank of Chattanooga....................................................10 Village Market..........................................................................24 Vintage Wine and Spirits........................................................19 YMCA.......................................................................................... 21

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