"Food for the body is not enough. There must be food for the soul." ~ Dorothy Day

One of my good friends from my days living in Texas had this funny habit of saying, “I ate too much,” every time he finished his Mexican food lunch. The family recipes, prepared with fresh ingredients and the devotion of the cooks, would typically result in amazing flavor and overindulgence. I do take a more enlightened approach to eating these days, although Mexican food is still a favorite.

In the past 10 years, I have become more aware of healthy choices and the functional benefits of certain types of foods. I recently found two new ways to enjoy kale. A fresh kale salad with walnuts, carrots and blueberries that can be found at most grocery stores in the Lehigh Valley has moved up to a be primary staple in my diet. I also purchased a food dehydrator and learned to dehydrate kale with cashews and olive oil that makes a very tasty and healthy snack. I will try a few of the kale recipes so I continue to have variety with my new kale regimen.

Our March issue focuses on food, one of the pure joys of life. Basic to good health, good food and conscious eating start with each of us individually. We need to educate ourselves about food more than ever in this world of excessive convenience, misleading nutritional messages and food mega-companies that dominate the supply chain. The best action for our families’ health is to invest in food and nutritional education, and above all, know the source of our food. Buying from trusted sources and producers will keep us from eating questionable calories that are not in the best interest of our bodies and by extension, our souls.

Make no mistake, there are interests that want to keep us in the dark. We need to be collectively vigilant and demand above all, proper labeling of genetically modified foods (GMO) and require more information and transparency about fertilizers, pesticides, herbicides and mechanized animal production. We have a right to good food and we need to act to protect that right.

Reid Boyer