It’s my new favorite soup, Mom. It tastes like someone is taking care of me.
We were sitting around the dinner table like many other families. But we weren’t like any other family because a few months prior, we received the devastating diagnosis that Fabien, our 11-year-old, had Hodgkin’s lymphoma, Stage III.
Hot off the presses: Center Founder and Director James S. Gordon, MD’s new Sounds True audiobook, Freedom from Depression: a Practical Guide for the Journey launches today!
Based on Dr Gordon’s enormously popular book Unstuck: Your 7 Stage Journey Out of Depression, the audiobook contains new experiential and didactic material. Quoting the Sounds True website:
The true source of healing from depression comes from within—not from doctors or medications. Yet when depression drains away our vitality and will, how can we find the energy to help ourselves? With Freedom from Depression, Dr. James S. Gordon reveals a new and empowering approach for dealing with this misunderstood condition—a way out of the darkness that helps you restore balance and joy to your life.
Every man dies– not every man really lives.
— William Ross Wallace
Several thoughts struck me after completing Lee Lipsenthal’s Enjoy Every Sandwich: Living Each Day As If It Were Your Last. One- this is one of those very precious books like Randy Pauch’s The Last Lecture that are sublime in their honesty, vitality, and sheer joie de vivre. And two- I wish I had met Lee. We emailed several times as publication approached. I hoped he would be able to do an author talk for the Center, sharing some of his wisdom and unique personality– but he passed away before that could happen.
I’m proud to announce that my good friend, colleague, and CMBM board member, Dr. Mark Hyman has just released his latest book, The Blood Sugar Solution. This book is a must read continuation of his groundbreaking work with diabesity (the continuum of abnormal biology that ranges from mild insulin resistance to full-blown diabetes). It’s a book I recommend to all of you without reservation. Dr. Hyman has elegantly described the complex and precarious situation that many Americans have found themselves in–struggling with multiple forms of chronic illness with severe physical and psychological ramifications. He uses an intelligent and scientifically-validated approach to lay out a clearly guided roadmap for reversing this course.
Priscilla Warner’s Learning to Breathe: My Yearlong Quest to Bring Calm to My Life is an instant mind-body classic, tracing her journey from panic to peace in generous detail.
Though happily married, with two wonderful grown sons and a satisfying career as an art director turned author, Warner suffered from serious anxiety and panic attacks. She made a decision to spend a year seeing if meditation and other mind-body techniques could help her heal, and the results are riveting. She describes her explorations, from breathing and lovingkindness meditation to Trager work, Ayurveda and EMDR, with refreshing honesty, growing wisdom, and humor.
This may be a book you’ll enjoy for your own pleasure and edification, as well as to recommend to patients or clients and friends. A keeper.
Ask any Food As Medicine graduate what their favorite thing about the program is and for sure their difficulty will be in choosing between the food and the people. It’s a given that the education is superlative– science-based, heart-centered, practical and inspiring. FAM 2011 will make it an even dozen times we’ve presented it, and we have gotten very good at it, indeed. Rebecca Katz is designing the food, so again, prepare to be both nourished and dazzled. The people? Robin Gentry McGee is a perfect example of our amazing attendees.
Two of my favorite things in life are good food and good books. A delicious novel about food? Now we’re talking.
Nicole Mones’ The Last Chinese Chef (Houghton Mifflin, 20087) is a love story about a recently widowed food writer who visits Beijing to settle a mysterious claim against her late husband’s estate. While in China, she works on a magazine profile of a rising young chef, whose ancestors include chefs dating back to the imperial palace.
Interwoven with the contemporary narrative are excerpts from the book of the same name published in 1925 by the young chef’s grandfather, himself a legendary chef. The book-within-the-book includes some of the most beautiful writing I’ve ever read about food and culture.
Apprentices have asked me, what is the most exalted peak of cuisine? Is it the freshest of ingredients, the most complex of flavors? Is it the rustic or the rare? It is none of these. The peak is neither eating nor cooking, but the giving and sharing of food. Great food should never be taken alone. What pleasure can a man take in fine cuisine unless he invites cherished friends, counts the days until the banquet, and composes an anticipatory poem for his letter of invitation?
~ Liang Wei, The Last Chinese Chef, published Peking 1925
A book to savor. And one of many delectable selections we’ll have in our Food As Medicine bookstore next month. All year we search for the very best of clinical nutrition, culinary books and food-related literature for our attendees. Our bookstore is a treasure trove.
Our Food As Medicine Executive Chef and core faculty member Rebecca Katz, MS, has just come out with her second book dedicated to helping cancer survivors and their families with tasty, healthy, science-based recipes and food information. Called The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, it’s full of practical and delicious information. And who knew a book about cancer could be cozy and funny? That’s Rebecca. Reading her books is like sitting and talking with an old friend, in this case one of our nation’s most astute experts on supporting health during cancer treatment, what she calls ‘culinary Rx’.
She’s also the Queen of Yum. If you’ve been to our Food As Medicine trainings, you know, because Rebecca designs all the lunches. That’s the experiential part of the training: healthy food CAN be gorgeous and delicious. My colleague Alex ran down the street to our local bookstore and bought a copy of CFK the minute it came out, and has been cooking from it ever since, reporting back on her boyfriend’s verdicts (‘Fabulous!’ ‘So delicious!’). We’re teasing Alex that it’s like Julie & Julia — Alex & Rebecca. Rebecca doesn’t know it yet, but she’s got us all mesmerized! Visit www.rebecccakatz.com for lots of recipes and great info.