Welcome to Our March Issue
Reid Boyer, Publisher
Is it spring yet? The sun’s return to full strength in the northern hemisphere never can come soon enough for me. This winter was seemingly the coldest and longest in recent memory. Fortunately, the sauna at my gym was available to escape the chill, and I was able to get away to Florida for few days during one of the snowfalls.
I’m sure the cold weather signals my brain to eat more carbohydrates and fats to add a layer of insulation to make it through the winter. Many cultures incorporate spring cleansing into their lifestyles. There are many programs offered by experienced practitioners that can help us reset our body’s metabolism after a long winter.
Typically, sometime around Valentine’s Day, we get a warm day that teases us with thoughts of spring and a chance to open some windows and get outside with just a light jacket. That day always triggers me into a new frame of mind. I start thinking of getting back into better shape and eating better. By the time you are reading this, I will have completed my annual dietary reset program that I always start in February. This is the second year for my particular program, which was very successful last year.
Our March theme revolves around healthy eating. Judith Fertig writes about healthy food, including recipes from five countries around the world. We also explain the functional benefits of six spices you can integrate into your diet. Also, local nutritional expert Dian Freeman provides some food for thought regarding cholesterol.
One of the joys of my life is exploring different cuisines and ethnic foods. After 17 years in Texas, Mexican food is at the top of my list, but Japanese and Mediterranean are gaining favor as I explore restaurants all over Northeast Pennsylvania. Hopefully, you will be inspired to expand your own palate and experience the joy of eating healthy flavors from around the world. Perhaps I will see you out and about.Edit ModuleShow Tags