These are books, products,
and authors I believe in and trust. See
As part of the Introduction Workshop, the in-depth resource binder features
a number of useful online sources. Here are just a few to try:
Medical and Complementary Nutrition Links
The National Institute of Health site has good content about the immune
A very helpful newsletter with practical approaches for maintaining your
Dr. Jeanne Wallace's website — her particular expertise is oncological
nutrition, and brain tumors in particular -- features informative lectures.
Her sample shopping lists are perfect for starting down the path to re-making
Cooking Resource Links
Epicurious is the website of Gourmet and Bon Appetit magazines, and I
frequently start a recipe search here:
I am delighted by this site, which explains how to substitute healthy
ingredients for unhealthy ones. It has copious amounts of obscure information,
which entertains me no end. How much do you want to know about sweetened
Surfas, a sophisticated restaurant supply source, is a gold mine for
cooks. It's located here in Culver City
Dr. Timothy Harlan is a medical doctor and a chef who has developed a
website for people with various specific nutritional needs. He covers low-sodium,
GERD, low cholestrol, and dairy-free diets. He hasn't gotten to gluten-free
yet as far as I can tell, but he emailed me that he's working on that too.
Organic and Clean Food Supply Links
Michael Pollan is a "food chain journalist" who has emerged as a
leading thinker about food issues and politics. I highly recommend all his
books, and reading the transcripts of the blog that he maintained for a period
on the New York Times website.
Our dear friend Ann Le, a lovely person in just about every way imaginable,
has an incredible passion for all things food. She’s created a
great website about the sheer enjoyment of good eating. Food enjoyed
is much healthier for you than food merely tolerated.
The Association for the Study of Food & Society is a fascinating organization
which addresses food in all its complexity. I get that agriculture and
nutrition and ethics are intimately connected with food, but performance
There's no better food than that which we grow and pick and eat right
away. When I lived in Vermont, Cook's Garden was the local organic
produce stand. I've been getting seeds from them in the twenty years
since, and, although Shep no longer answers the phone himself to take
my order, they continue to do work of great integrity. Even apartment
dwellers can have herbs in window sill pots—it
really makes a huge difference to make that connection.
Occidental College's Center for Food and Justice does fantastic work
to try and ensure there will be a thriving local sustainable agricultural
economy. Our food chain is in big trouble, but we have the capacity
to make a difference. A good deal of our income goes to food costs and
we can tightly control which producers get our money.
More in the same vein: the Slow Food movement grew out of a profound dissatisfaction with the way the global food basket was sinking to the lowest common denominator. This is an organization worth supporting globally and in the U.S., as they promote the rescuing of heirloom breeds and ancestral food traditions.
Far more people are sensitive to gluten than previously thought. This is a very useful site for gluten-free resources:
This is a list of companies that make good, clean, sustainable food,
sell it in minimal packaging, treat their employees like human beings,
and handle the earth as if it's deserving of tenderness.