Eucalyptus Magazine, January-February 2012

bay area Life Vibrant Health Eco-Living

healthy fast food

and where to get it

january + february 2012 FREE

eucalyptusmagazine.com

why can’t johnny write? type 2 diabetes WheatGrass farmer Macrobiotic eating

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January + February 2012 Features 16 Healthy Fast Food

Fast meals that are good for you By ann marie brown & julie mccoy

18 A Preventable Epidemic

Keeping Type 2 diabetes in check By erica Goss

20 Why Can’t Johnny Write?

Schools struggle with America’s writing deficiency

By Erica Goss

Departments 7 Grown Local /Wheatgrass Farmer 10 Pets Corner /Healthy Pet Food 13 Healthful Eating /Macrobiotics

In Every Issue 3 Publisher’s Note 28 Tidbits /Green Tips 28 Advertisers’ Index

Cover: Artichoke, spinach, and tortilla lasagna from Aqui Cal-Mex, photographed

by Lane Johnson. This page: Roasted beets and farro salad from LYFE Kitchen, photographed by Lane Johnson.

EUCALYPTUSMAGAZINE.COM | 1

EUCALYPTUS Michaela Marek Publisher and Founder

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EDITORIAL Editor Ann Marie Brown Contributing Writers Erica Goss, Alan Lopez, Rhea Maze, Julie McCoy Copy Editor Erin Yasuda Soto Editorial Intern Rhea Maze DESIGN AND PRODUCTION

No Antibiotics or Hormones Never Ever in our meat departments

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contact 15559 Union Avenue, Suite 215 Los Gatos, CA 95032 phone 408.335.4778, fax 408.877.7303 email info@eucalyptusmagazine.com Web eucalyptusmagazine.com Twitter twitter.com/eucalyptusmag Facebook facebook.com/eucalyptusmagazine Subscription rate $24.00 per year Advertising rates on request Volume 2, Issue 9 Š2012 by Eucalyptus Magazine, ISSN 2160-4541 (print), ISSN 2160-4576 (online). Eucalyptus is a registered trademark in the U.S. Patent and Trademark Office. All rights reserved. Some parts of this magazine may be reproduced with written permission only. We welcome your ideas, articles, and feedback. Although every precaution is taken to ensure accuracy of published materials, Eucalyptus Magazine cannot be held responsible for opinions expressed or facts supplied by its authors. We do not necessarily endorse products and services advertised. Always consult a professional provider for clarification.

Eucalyptus is the winner of the 2010 Apex Awards for Publication Excellence for green publications, and the 2010 Gold MarCom Award for green publications.

publisher’s note lane johnson

My year-end routine includes writing a list of what I am thankful for in a special notebook. I have been adding to that list for the past seven years, and by now it is very long. Reading it makes me feel very appreciative as I remember all the wonderful people I have met and things I have accomplished.

From these grateful thoughts, I move into thoughts of the future, and I often try to make up a list of what I would like to accomplish in the coming year. In contrast to my gratitude list, my “future” list often feels overwhelming. I usually write down items like exercising five times per week, losing 20 pounds, making fresh juices daily, cooking more, and growing my business tenfold. But as the new year moves along and I don’t accomplish everything on my list, I feel discouraged.

This year, I turned over a new leaf. I wrote my “future” list, but I did not write any goals that relate to doing, finishing, or accomplishing. Instead, I wrote how I want to feel in 2012. It’s pretty simple: I want to feel happy, inspired, and satisfied. I am convinced that if I am happy, everyone—especially my

family—will notice it and benefit from it.

I hope that the articles in Eucalyptus Magazine will help you to feel happy, inspired, and satisfied in 2012. My sincere wish is that our magazine will spark new energy for you and lead to positive changes in your life.

Here’s to a successful and happy 2012.

Michaela Marek Publisher and Founder publisher@eucalyptusmagazine.com

EUCALYPTUSMAGAZINE.COM | 3

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A wheatgrass grower’s journey to health

Straight out of college, George Phillips accepted a high-stress job on Wall Street. Although the money on the trading floor was good, the health of his colleagues was not, and he soon decided he wanted a different life for himself. Today Phillips is the owner of Grateful Greens, a Brentwood-based wheatgrass operation supplying the Bay Area and Northern California with organically grown wheatgrass.

Wheatgrass is one of a variety of wheatlike grasses in the Poacae family that is widely promoted for its health benefits.

Considered to be a “superfood,” wheatgrass contains a high concentration of nutrients including chlorophyll, enzymes, amino acids, vitamins, minerals, and fatty acids.

“One ounce of wheatgrass contains more nutrients than a good-sized spinach salad,” Phillips says.

After leaving Wall Street, Phillips worked in high-tech sales and traveled frequently. “I was on airplanes almost every day. To do that and still maintain your health, you have to be conscious of what you’re eating.”

While visiting a friend in Chicago, Phillips had his first taste of wheatgrass juice. He says he noticed an energizing effect almost immediately, although it was not the same kind of jolt you get from a cup of coffee.

From that day on, he searched out wheatgrass everywhere he traveled.

In 2007, Phillips decided to leave the high-tech industry in order to pursue goals more in line with his personal values. “I’ve always been a believer in the value of nutrition and its connection to health,” Phillips says.

He purchased Grateful Greens, a business that was already producing wheatgrass.

Three longtime Grateful Greens employees stayed on with him. Today, the company produces certified organic, high-quality wheatgrass, plus sunflower and pea sprouts.

Wheatgrass has a pungent, grassy taste, which some people find bitter. Phillips says

// by rhea maze

Waiting in the green room: George Phillips at the Grateful Greens greenhouse

EUCALYPTUSMAGAZINE.COM | 7

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to eliminate the bitterness, dilute the wheatgrass juice or add orange juice and a drop of vanilla extract to sweeten it. While experienced wheatgrassers can juice their own green elixir at home using a masticating juicer, novices should start with a one-ounce shot from their local juice bar, where it is often served with an orange slice chaser. Many Bay Area juice bars serve wheatgrass grown by Phillips’ company.

“It’s part art and part science to grow wheatgrass,” Phillips says. It can be grown outside, but it is easier to control the quality and taste of the grass by growing it indoors. Direct sun can create excess heat, and wheatgrass does not need much light to thrive.

Each growing cycle begins with soaking hard, red, winter wheat seeds for 24 hours. The seeds are then planted in trays and carefully tended for 9 to 11 days before being shipped to stores.

The water used to grow the wheatgrass drains into a retention pond and goes back into the aquifer. Extra organic matter is composted, and excess wheatgrass is fed to the neighbor’s horses.

Grateful Greens is also working towards using solar energy to power the fans and control the temperature in its facility.

Phillips says that many people regularly drink wheatgrass juice as part of a detoxifying or healing regimen. “Wheatgrass can help mitigate the effects of some of the compromising we do in our diets and what we are exposed to,” he says.

That’s why Phillips usually takes two ounces each morning and afternoon. “It’s the sun’s energy, a life force,” he says. “The benefits are extreme.”

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pets corner

stands for “Biologically Appropriate Raw Food” or “Bones and Raw Food.”

The diet is advocated by Australian veterinary surgeon and author Ian Billinghurst.

The BARF diet mimics the natural feeding habits of animals in the wild.

BARF proponents claim that the diet can reduce tooth decay, skin problems, and chronic diarrhea in domesticated dogs and cats, as well as aid in reducing weight.

The advantage of the raw food diet is that the animal can more readily absorb the nutrients and moisture found in uncooked prey, Koss says.

While some pet owners believe in the value of feeding whole prey such as raw chicken to their pets, Primal Pet Foods offers frozen, portion-controlled food.

“It’s really a thaw-and-serve process, kind of a no-brainer…” Koss says.

But not everyone is convinced of the benefits of a raw food diet. The American Veterinary Medical Association has not endorsed the health benefits of raw food and cautions that animals fed raw meat run the risk of contracting food-borne illnesses.

Pamela Bouchard, a Marin County veterinarian with 31 years of experience, says another option for pet owners is to prepare their pets’ foods—raw or cooked—at home, as long as they receive guidance on what foods // by alan lopez are appropriate for their dog or cat.

For those who don’t have that kind of time and want to buy commercially available raw foods, she recommends Koss’ Primal Foods.

Sue Tasa, Director of Education for the Bay Area pet food chain Pet Food Express, recommends raw food diets for pets if the pet owner can afford it. She says that mass market pet foods such as kibble are cheaper, but they are low in moisture and contain little meat product.

“They’re typically cereal-based or grain-based,” she says. “The majority of what is in kibble is rice, wheat, or corn.”

For those who can’t afford raw meat for their pets, Tasa says that they should try to buy commercial pet food with the highest possible meat content. “Generally,” she says, “more expensive foods have more meat in them.”

Healthy pet food

When Matt Koss’ dog was experiencing kidney failure in the late 1990s, he began giving her a raw food diet. Koss believes this change in food let his dog live an additional six months.

“The idea is that through this [raw] food, she was able to assimilate moisture through the meat,” he says. “It put weight on her and extended her life somewhat.”

In 2001, Koss, a chef by training, founded San Francisco-based Primal Pet Foods Inc., which offers raw food for dogs and cats, including mixes that include muscle and organ meat, ground bone, and organic fruits and vegetables. Among the company’s myriad products are raw chicken backs, lamb femur bones, and turkey necks.

Koss has based his raw pet foods on the “BARF” diet, which 10 | January + February 2012

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Eating for balance and vitality

// by rhea maze

lane johnson

At a Palo Alto dinner hosted by the Peninsula Macrobiotic Community, guests help themselves to plates of red cabbage, nutty apple pear cake, and split pea soup, while the chef prepares brown rice pilaf.

I devoured the delicious meal of minestrone soup, artichoke tofu frittata, quinoa salad, roast cauliflower and summer squash, chiffonade kale salad, and millet cookies. As I washed it down with red roobios tea, I listened to the stories being shared around the table at a dinner hosted by the Peninsula Macrobiotic Community (peninsulamacro.org). The conversation’s common thread was a desire to eat and live healthfully.

Popularized by celebrities like Madonna, Gwyneth Paltrow, and Sting, the modern macrobiotic diet was founded in Japan in the early 20th century. A typical macrobiotic meal consists of a complex carbohydrate base made up of whole grains, beans, and a variety of vegetables, complemented with a modicum of fish, fruit, and nuts. Japanese foods such as miso, soy sauce, sea vegetables, and brown rice vinegar are considered “healing foods” and are common elements in the macrobiotic diet.

Dr. Amy Solomon, a board-certified family physician and founder of Balance Health Medical Center in the Santa Cruz Mountains, says, “The macrobiotic diet may be a great choice for those afflicted with the stressors and ailments of modern society.

Nutritionally, the emphasis is on local whole grains and produce, which is an ideal change from greasy fast food or a diet full of preservatives.”

Macrobiotic eaters have the freedom to experiment with different combinations of foods in order to find an optimum balance. Meat, poultry, dairy, refined sugar, and processed foods are generally avoided, but otherwise, the macrobiotic eater has many options.

“There are as many ways of eating macrobiotically as there are people,” says macrobiotic teacher Michelle Nemer. “It’s a grain- and vegetable-based way of eating… It is made up of food that is organic, naturally crafted, and minimally processed.”

The fiber-rich macrobiotic diet is thought to support the body’s ability to cleanse and heal itself. Solomon says, “[Macrobiotic eating] can only enhance the management of diabetes, heart disease, anxiety, and many other chronic conditions.”

However, the larger idea behind macrobiotic eating is that it ultimately leads to the pursuit of a more healthful, balanced life.

“It’s a philosophy for living a full life physically, mentally, and spiritually,” says chef, author, and food educator Laura Stec. “We don’t just consume food; we also consume certain lifestyles, attitudes, beliefs, and jobs.” Stec says that macrobiotics starts out with a focus on balancing the yin (expansive) and yang (contractive) life forces through food, then gradually expands into a consideration of where one works and lives, and what one does on a daily basis in order to achieve a more holistic sense of balance.

Award-winning cookbook author and food educator Meredith McCarty has been a macrobiotic eater for 40 years. She recommends that beginners start out with basic macrobiotic food principles and add on the philosophical layers as they go.

“The biggest misconception people have is that [macrobiotics] is a restrictive and complicated way of living. It’s very natural and not that mysterious,” McCarty says. “It’s knowing yourself and taking the time to understand how foods make you feel.”

EUCALYPTUSMAGAZINE.COM | 13

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Fast Food for the healthy set

Local restaurants offer fast meals that are also good for you

At Aqui Cal-Mex in Willow Glen, executive chef Rob Francis ponders a few of his favorite dishes: an organic tofu tostada, flourless chocolate cake, and Southwest Caesar salad with salmon.

16 | January + February 2012

Healthy fast food may sound like an oxy- moron, but a growing number of restaurants are meeting the demand for nutrition-packed meals that are served quickly. Their mission: to break the stereotype that fast and affordable food can’t be healthy. At these four pay-at-the-counter South Bay hot spots, you can raise a fork to your good health.

LYFE Kitchen LYFE Kitchen, which opened in Palo Alto in October, is the hipster go-to spot for three healthy squares. Looking smartly high-tech, with its white walls, stainless steel chairs, pumpkin-orange upholstery, and bamboo flooring, LYFE Kitchen’s decor manages to walk the line between industrial and homey. A multi-tiered herb garden, capped by a wooden façade made from recycled bleachers from San Francisco State University, marks the entrance to the restaurant. A black-and-white photographic mural of Salinas Valley lettuce fields lines one wall.

LYFE’s food, too, is a mix of chic and rustic. At lunch, black- shirted servers stream out of the kitchen carrying plates of grilled mahi tacos and barbecue chicken flatbreads. A popular dinner entrée is the “unfried chicken” with roasted winter squash, brussels sprouts, and dried cranberries, dressed in a dijon vinaigrette.

Breakfast includes whole grain buttermilk pancakes, an egg white frittata, and a tofu breakfast wrap.

Butter, cream, and high-fructose corn syrup are banned from LYFE Kitchen. The sweet potato fries are oven-baked. Although meat-based entrees are found on the menu, vegetarians and vegans have many options, including dishes made with Gardein meatless patties. All meals are priced at $6 to $12. Calorie and sodium counts are listed on the menu, and no entrée tops 600 calories, although portions are a bit small compared to typical American meals.

LYFE, which stands for “love your food every day,” was the brainchild of Mike Roberts, former president and Chief Operations Officer of McDonald’s, and several partners including Mike Donahue, also a former McDonald’s executive.

Donahue says that he and his partners saw fast-and-healthy dining as “one of the biggest unmet consumer needs in America.”

Palo Alto’s LYFE Kitchen is the company’s flagship; the partners plan to open 250 restaurants nationwide.

Two celebrity chefs helped to create the menu—Art Smith, best known as Oprah Winfrey’s personal chef; and Tal Ronnen, a vegan chef and author who has worked at some of America’s top vegan restaurants.

LYFE Kitchen gets the majority of the ingredients for its food from local farmers and producers. “We’re supporting all local growers,” Donahue says. “We have a priority on sustainability and environmental responsibility.”

To that end, the restaurant is lit with LEED-certified lighting; dining furniture is made of recycled products; and tables are cleaned with an “ionator,” a spray that only uses water.

Customer Melanie DewBerry, who comes to Palo Alto a few times a week and regularly eats at LYFE Kitchen, // continued on page 24

LYFE Kitchen’s sweet potato soup with coconut, lime, and basil

By Ann Marie Brown and Julie McCoy Photographs by Lane Johnson

Endocrinologist Dr. Joseph Prendergast says that diabetes patients are much more involved with their own treatment than in the past.

a preventable epidemic Smart lifestyle choices keep Type 2 diabetes in check

Twenty-five years ago, after months of not feeling well and wondering what was wrong, my mother learned she had Type 2 diabetes. Her glucose level was over 400, a number high enough to cause many of the major health problems associated with elevated blood sugar: high blood pressure, vision impairment, and diseases of the heart, kidneys, and nervous system. With medication and a proper diet, my mother has managed her diabetes for many years, although she still has periodic episodes that land her in the hospital.

by erica goss photographs by lane johnson 18 | January + February 2012

She is part of a growing epidemic. According to the Centers for Disease Control and Prevention (CDC), since 1990 the number of Americans diagnosed with diabetes has increased at the rate of 5 percent per year. The American Diabetes Association states that one in eight Americans has diabetes—a total of 25.8 million children and adults. The CDC projects that by 2050 as many as one in three Americans will have the disease.

Type 2 diabetes occurs when the pancreas does not make the right amount of insulin, or when the body does not respond properly to insulin, or both. This leads to abnormally high sugar levels in the blood. In contrast, Type 1 diabetes occurs when the pancreas does not produce any insulin. An autoimmune disease, Type 1 diabetes is typically diagnosed in younger people, which is why it is often called juvenile diabetes.

In the United States, Type 2 diabetes is nine times more common than Type 1, despite the fact that most experts believe that Type 2 diabetes is preventable.

The causes of Type 2 diabetes are generally attributed to three factors: a diet high in refined carbohydrates (sugar in all its various forms), a sedentary lifestyle, and stress. These are also major contributors to obesity, another American epidemic.

Christine Rosche, M.P.H., a Palo Alto-based, board-certified nutrition specialist and biofeedback therapist, says, “Refined carbohydrates, which include white bread, white rice, and other starchy foods, set up an addiction in the body. We crave the food that is worst for us, just like a drug.”

Rosche focuses on a balanced eating program to treat diabetes patients. “The first thing we do is look at the patient’s diet,” she says. “We eliminate refined sugar, flour, and rice. We design a program that includes small meals of protein, vegetables, and fiber.”

Dalia Perelman, a registered dietitian and certified diabetes educator at Palo Alto Medical Foundation, says, “It’s really important for everyone, and especially diabetes patients, to have a very well balanced diet. If you have a plate that is half filled with vegetables and you add some lean protein, then you can add some type of starch—but the starch can only occupy about a quarter of the plate.”

Perelman says the ideal formula, whether you are diabetic or not, is 50 percent vegetables, 25 percent protein, and 25 percent starch.

She adds that people who are most successful at this type of eating plan are those who learn to plan ahead. “They don’t just grab one thing and eat it. They combine foods carefully, like an apple with nuts, or a banana with peanut butter. They pack snacks to have ready when they get hungry,” she says.

Additionally, it is important for diabetes patients to learn about their individual bodies and what works best for them. “Everybody is different,” Perelman says. “Some people are more sensitive to sugar in the morning; some people are more sensitive at night.”

Because sugar comes in so many different forms, Rosche teaches her patients to look at the glycemic index of foods. “Brown rice, whole grains, turkey, chicken, and fish, as well as large amounts of vegetables, form the basis of our diet plan,” she says.

Rosche adds that eliminating refined sugars should not mean shopping in the “diet” aisle at your grocery store. “Diet soda causes an even higher rise in glucose than regular soda,” Rosche says.

“And many so-called diet meals are loaded // continued on page 26

Diabetes educators at Palo Alto Medical Foundation teach patients how to take charge of their health through nutrition and exercise.

Christine Rosch, M.P.H., uses nutrition counseling and guided imagery to help diabetes patients.

EUCALYPTUSMAGAZINE.COM | 19

Why Can’t Johnny Write?

Schools Struggle with America’s Writing Deficiency

By Erica goss Photographs by lane johnson

20 | January + February 2012

W

hile American high school students are performing better on math tests than they did 20 years ago, nationwide only one in four students ranks “proficient” on standardized writing tests.

In California, 84 percent of students who enter community college must take between one and five semesters of remedial English classes before they are deemed “college-ready” and allowed to enroll in required freshman English classes. At City College of San Francisco, that number is close to 90 percent.

Writing well is a requirement in today’s complex world. The ability to convey ideas and facts in clear language that is free of spelling, grammar, and punctuation errors boosts a person’s success in college and on the job. A strong command of writing skills is essential for communicating with bosses,

clients, and colleagues. Like it or not, we are judged by how well we can use the English language.

So why are kids going to college without knowing how to write?

“Skills vary tremendously in freshman composition classes,” says Dr. Robert Cullen, an English professor at San Jose State

Practicing what he preaches: Carmel Middle School assistant principal Dan Morgan reads with his three boys.

University. “It’s easy to blame the problem on poor instruction in middle and high schools, but California is a tough place to teach writing.” Cullen cites large class sizes and a high rate of teacher turnover, plus a shortage of time to teach and practice writing.

“There is a fierce competition for a student’s time,” he says. “Not enough is allocated to writing.”

Judith Sutton, a retired high school English teacher with 40 years of experience at South Bay high schools, agrees. “Instead of focusing on just a few important things, teachers have to go though an enormous amount of material in a school year.”

Many public school teachers are under pressure to cover curriculum that will help students prepare for the standardized tests required by the federal “No Child Left Behind Act” of 2001. The main provision of the act is that a school’s students must score better than students in the same grade scored the previous year. Known as Adequate Yearly Progress, or AYP, this scoring improvement makes the school eligible to receive federal funding.

As a result, many schools focus their teaching on the material that will appear on the test at the expense of longer-term Dr. Robert Cullen, Professor of English at San Jose State University, says California students aren’t given enough time to practice writing.

EUCALYPTUSMAGAZINE.COM | 21

Why can’t johnny write?

have higher test scores. They can pay for early reading objectives such as achieving writing programs, literacy specialists, proficiency. For example, if a teacher knows and tutors for individual that the standardized English test will be students.” comprised of multiple-choice questions In addition, affluent related to vocabulary knowledge, then that parents can afford to buy teacher might not invest class time on the books for their children and practical applications of writing clear have access to well-stocked sentences or paragraphs. This is commonly libraries. Schools in urban referred to as “teaching to the test.” areas, where property taxes Dan Morgan, assistant principal at (the largest source of revenue Carmel Middle School, says, “There is too for schools) tend to be higher, At The Waldorf School of the Peninsula, students are actively much emphasis on testing, and not enough generally have more money engaged in their language arts education by creating their own texton literacy.” than schools in rural areas. books for English grammar and Latin.

Additionally, “we live in a culture that For example, the Los does not emphasize being a good writer,” Gatos-Saratoga Joint Union says Dan Goss, who tutored students with School District spends approximately “We’re not anti-technology,” she says. “But writing problems at South Bay community $11,000 per student and has a 99.5% we introduce it when children are ready.” colleges from 2005 to 2008. “Many of my graduation rate, while San Jose’s Eastside As at all Waldorf schools, a strong students were the first in their families to go Union High School District spends approxiemphasis is placed on developing a trusting to college. They didn’t always receive the mately $8,900 per student and has a 72% relationship between teacher and student. support from home that they needed.” graduation rate.

“The computer is a distraction,” says Becoming a good writer starts with Most educators see computers in the Rainville. “Children are natural bonders, and reading, and parents are “at least 50 classroom as a modern-day necessity, but they can’t bond with a machine.” percent of the equation,” Goss says. “They opinions vary on whether technology helps Surprisingly, this teaching philosophy need to model reading and writing to their or hinders reading and writing skills. While appeals to parents who work in the high-tech children, starting early.” students like using the computer in the industry. Seventy-five percent of children Morgan advises parents, “Start reading to classroom, too often they lose sight of its enrolled at Bay Area Waldorf schools have kids early. Catch them at a young age, before purpose as a learning tool. parents who hold high-tech jobs at compathe window closes. Take them to libraries.”

“Computers teach instant gratification,” nies like Google, eBay, Microsoft, and Intel.

Over the last two decades, elementary says Sutton. With extended digital media According to Rainville, these parents are in and middle school students’ reading skills use in and out of the classroom, “students no hurry to include computers in their have stagnated, according to a recent have no practice reading, and consequently children’s early education. release of federal standardized test scores. [their literacy skills] do not improve.”

At Waldorf, lessons from all subjects are Students’ proficiency in reading and Texting and social media have created a carefully integrated. Whether students are writing often depends on the amount of messaging shorthand used by many studying history, math, or science, “every funding a school receives, says Morgan. students, with phrases like “R u dn wth tht?” lesson honors speech, listening, and the “Schools in affluent areas almost always Some experts believe the prevalence of written word,” says Rainville. texting lingo leads to a As a private school, Waldorf does not diminished concern for receive federal funding and is not required proper spelling and English to give standardized tests. The school’s grammar. But Cullen says measure of success comes at graduation: that students who engage in 94 percent of students who graduate from texting are at least doing Waldorf high schools in the U.S. will go on to some form of writing. college, compared to less than 50 percent “Bad writing is better of students who graduate from U.S. public than no writing,” he says. schools. But these results don’t come cheap: “It’s a place to start.” Cullen tuition at Waldorf starts at $17,000 per year. advises teachers to use Some students at public high schools can social media to help and do achieve competence in language students become better arts. Judith Sutton taught poetry to public writers. high school students who regularly won Anna Rainville, a teacher awards for their writing. She says her at The Waldorf School of success was based on time and repetition. the Peninsula, says that in “I focused my students on something small the lower grades at that they could manage, and we kept Teacher Anna Rainville of The Waldorf School of the Peninsula says Waldorf, technology use is reviewing techniques until the students that computers can be a distraction in the classroom. kept to a minimum. mastered them,” she says.

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says the restaurant “fits in with the high-end feel without being high-end. It feels like a nice way to indulge myself without spending a lot of money.” www.lyfekitchen.com Palo Alto: 167 N. Hamilton Ave., 650.325.5933 Aqui Cal-Mex Legions of devoted fans come to Aqui Cal-Mex for its industrialstrength margaritas and colorful “swirls”—blended alcoholic drinks that deliver a knockout punch—so it’s a bit surprising that healthy food is also a priority at Aqui. But the restaurant’s four South Bay locations serve creative food with a nutritious bent.

Aqui’s fusion of flavors from the Southwest, Asia, California, and Latin America produces a menu that includes a Sonoma goat cheese quesadilla, Thai chicken burrito, and Cuban pork enchiladas.

“I think there is soul in our food,” says Aqui’s executive chef Rob Francis. “We take good, wholesome ingredients and try not to mess around too much. We’re not trying to be authentic Mexican. We steal from different types of cultures.”

Many ingredients are organic, from the salad greens to the Angus beef. The chips are made with whole-grain, non-GMO corn masa. Eco-conscious “to-go” eaters appreciate the recyclable takeout containers, biodegradable utensils, and biodegradable bio-plastic bags.

On nice days, customers vie for seats on the outdoor patios, which are warmed with heat lamps on chilly evenings. One negative is Aqui’s popularity, which at peak times can result in lines out the door, but waiting gives customers the chance to view the restaurants’ colorful original art. Everything on the menu is less than $12.

In addition to lunch and dinner, Aqui serves breakfast on weekends ($6 to $9). Try the blue corn pancakes. www.aquicalmex.com Willow Glen: 1145 Lincoln Ave., 408.995.0381 Blossom Valley: 5679 Snell Ave., 408.362.3456 Campbell: 201 E. Campbell Ave., 408.374.2784 Cupertino: 10630 S. De Anza Blvd., 408.996.1443 Pluto’s Picky eaters, rejoice. Pluto’s is the place for create-your-own salads and sandwiches. As the architect of your own meal, you get to tell the chef exactly what you want. No matter what you put on your masterpiece, you’ll pay only about $8.

For first-timers, the process can be a bit daunting. You grab an order ticket, check the boxes to select your ingredients, and make your way to a food station where a server prepares your food.

Salad eaters choose the type of salad greens (spinach, romaine, mixed greens), meat (chicken, turkey, tri-tip, sausage), dressing (several vinaigrettes and a low-fat honey mustard), and seven additional toppings that include chopped raw vegetables, grilled fennel, crumbled blue cheese, or sweet walnuts.

Sandwich eaters select from a Portobello mushroom or a variety of hand-carved meats, then choose their bread. The decisions get more difficult when it comes down to the condiments and “extras,” 24 | January + February 2012

which include basil pesto, cranberry sauce, caramelized onions, and a host of cheeses. If you’re indecisive, narrow your choices to a handful of suggested sandwich combos.

With several locations in San Francisco and Sacramento, plus two in the South Bay, Pluto’s trademark is quick service. “We’ll get it out faster than you can get your latte at Starbucks,” says Louis Kimball, who started Pluto’s 17 years ago with friend Gerry Bugas. Today, the pair are salad and sandwich magnates, but back when they started they were just two guys in search of fresh, simple, affordable meals. www.plutosfreshfood.com San Jose: 3055 Olin Ave., Santana Row, 408.247.9120 Palo Alto: 482 University Ave., 650.853.1556 Loving Hut Loving Hut bills itself as “the fastest growing vegan chain in the world,” with locations in Milpitas, Palo Alto, San Jose, San Francisco, San Diego, Phoenix, Florida, and Georgia. Each location has its own menu, but an Asian-vegan theme is common to all. Dishes are prepared without meat, poultry, seafood, eggs, milk, or MSG.

Loving Hut’s pesto divine sandwich

Sunny Mueller, who runs Loving Hut’s Palo Alto location, says vegan eating is gaining popularity worldwide. “I think people are starting to realize that our planet is starting to face a global emergency,” he says. “The single most effective thing we can do is to eat a vegan diet.”

Mueller says the avocado BLT made with tempeh is popular, as well as the Asian-inspired soups and curries. Some customers come in just for the spring rolls, which are filled with cucumber, carrot, rice noodles, arugula, and mint, and served with a peanut dipping sauce. Menu items range from $6 to $13.

Ambience doesn’t play much of a role at the South Bay Loving Hut locations—the restaurants are almost sterile in their cleanliness, with hard, easy-to-clean surfaces, modern furniture, and bright lights. But nobody comes here for the atmosphere; it’s all about the food. www.lovinghut.us San Jose: 925 Blossom Hill Road, Oakridge Mall, 408.229.2795 Milpitas: 516 Barber Lane, 408.943.0250 Palo Alto: 165 University Ave., 650.321.5588

courtesy loving hut

healthy fast food continued from page 17

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diabetes continued from page 19 with refined carbohydrates.” These foods can cause unhealthy imbalances in blood sugar, leading to hypoglycemia or extremely low blood sugar. Symptoms of hypoglycemia include shakiness, anxiety, and a craving for more carbohydrates.

Endocrinologist Dr. Joseph Prendergast, who practices in Palo Alto, says that genetics also play a role in the onset of Type 2 diabetes. “It’s a genetic problem that tends to show up later in life. Younger people are easier to treat, since their habits are less ingrained,” he says.

Regular screening can identify diabetes’ early warning signs, and this knowledge provides the best chance of delaying or even preventing the actual onset of the disease. Current guidelines recommend that most people begin regular screenings at age 45, unless they have additional risk factors that warrant screening at an earlier age.

Certain ethnic and racial groups have higher incidences of diabetes than others, including Hispanics, blacks, and Asian Americans/Pacific Islanders. Martha Quintana, an RN and diabetes educator, works at the Pajaro Valley Community Health Trust in Watsonville.

“Our population is over 70 percent Hispanic, with a high incidence of diabetes,” she says, “but a lot of the problems have to do with lifestyle choices. We teach patients to manage their own care, but they also need help. Diabetes is chronic.”

Quintana says that even among populations with a genetic disposition toward diabetes, education and outreach make an enormous difference. “Our approach to treatment is changing,” she says. “We used to have the doctor ‘do the driving.’ Now, we put the patient in charge.”

Perelman and Quintana both stress the importance of exercise for treating diabetes. “Diabetes patients just have to move their muscles,” Perelman says. “When

26 | January + February 2012

According to the Centers for Disease Control and Prevention, since 1990 the number of Americans diagnosed with diabetes has increased at the rate of 5 percent per year.

they exercise, their muscles become more sensitive to the insulin. Both weight training and cardiovascular exercise are very beneficial. Cardiovascular exercise has immediate benefits; it lowers blood sugar immediately.

With weight training it takes a little longer to see the benefits, but by lifting weights and increasing muscle mass, the muscle cells use sugar even while at rest.”

She adds that patients who lift weights tend to hold less fat in the abdominal area. “[Abdominal] fat is a very different type of fat. It secretes its own hormones, which leads to insulin resistance. People with extra fat in the abdominal area often don’t make insulin the way they should, and so their blood sugar levels aren’t regulated.”

Stress management also plays an important role in controlling diabetes. Rosche uses guided imagery, including images of a healthy metabolic system, to help her patients relax. “Stress increases cortisol, which raises the blood sugar,” Rosche says.

Perelman agrees. “Emotional and physiological stress have a big impact on blood sugar levels,” she says.

“Some physiological stresses, like when you have a backache or the flu, can’t be avoided. But emotional stress can be managed.”

Perelman and other educators teach stress management classes to patients at Palo Alto Medical Foundation.

“We teach patients about mindfulness and meditation.

Practicing these techniques can have a very positive impact in terms of managing diabetes,” she says.

Dr. Prendergast says that patients are much more involved in their own treatment than in the past. “We work with our patients,” he says. “They constantly measure the outcomes, check their glucose levels, and report what makes them feel better.”

As a result, his patients’ need for insulin and other medications has dropped. “Overall, we use only 15 percent of the insulin we used to,” Prendergast says. “We spend a lot of time talking to our patients, understanding their perspectives, and finding out what works for them.”

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˙

home furnishings

When cold winter days keep you from going outside, seize the opportunity to tackle indoor projects and make your living space cleaner and greener.

It’s easier than ever to create a healthier and more sustainable home—a quick Internet search will turn up many retailers and resources. BY rhea maze

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In the market for upholstered seating? Skip the synthetic foam-based sofas and look for one that has plant-based cushions made of soy, jute, and other non-toxic materials.

rest easy Say good night and good riddance to glues, fungicides, pesticides, petroleum-based foams, formaldehyde, and flame retardants.

Replace your old mattress and bedding with ones made of non-toxic bamboo, wool, natural latex, cotton, linen, hemp, or silk.

underfoot Most commercial carpeting pollutes the indoor air with off-gassing from fire retardants and formaldehyde. Choose carpets made of organic wool, bamboo, sisal, coir, seagrass, or jute.

sustainably stylish Spruce up your surroundings in a green way by incorporating homemade, reclaimed, or recycled artwork and accessories.

Check out local antique stores and bring back unique items from the past for reuse in your green-themed home.

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real solid Inexpensive “wood” furniture is made of pressed wood, which comes with a host of nasty chemicals. Choose non-pressed, reclaimed, or sustainably harvested real wood furniture that’s been certified by the Forest Stewardship Council.

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tidbits

Green Tips

ecoglow Candles are often made from petroleum-based paraffin and synthetic waxes, which produce carcinogens when burned.

Beeswax or soy candles contain no petroleum, and they burn slower, last longer, and disperse fragrance more effectively.

Many household paints and wood stains contain a cocktail of harmful compounds.

Beautify your walls and refinish wood furniture with low- or no-VOC paints and stains.

Listen to Eucalyptus Magazine’s daily green tips on the radio at MIX 106.5 and 94.5 KBAY.

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