BRAIN FOOD: MAY SARTON, a favored writer of mine

May Sarton She knew a Phoenix from Belfast Community Media on Vimeo.

Brain Food: Rebecca

a friend suggested this book to read...I told her it was good, I had read it from my library.  She said "You do not have this book in your library." I said, "Yes, I did."

My library is well stocked thanks to numerous book sales I've attended over the years.  Anyway, her suggestion had me reading it again...great writing from a woman of the year 1940.  Very impressive!  And you can watch the movie online or listen to the audiobook.  You gotta love the internet...and a well-stock library!

Brain Food: The Healthy Gut is a Happy Gut

Dr. Vincent Pedre, an internist in New York City....from NYTIMES interview:
"A happy gut is a gut that is able to do all of the work of digestion. It has a healthy microbiome, it’s able to extract all the nutrients you need from your food without causing any pain, discomfort, bloating or distress, and it creates a bowel movement at least once a day."
"But in general I tell my patients to basically eat mostly plants. My approach is a combination of Paleo and vegan. I advocate eating a lot of vegetables, complemented by meat. You should try to choose meat that’s organic, hormone-free and grass-fed. I also believe in incorporating a healthy amount of fats like omega-3’s from avocados, cold-water fatty fish, nuts and seeds."
"Whether it’s through a yogurt or kefir or fermented vegetables like kimchi, or a fermented probiotic drink like kombucha, fermented foods are going to help promote a healthy, balanced gut flora. We know that the gut flora can shift very quickly depending on your diet. And I think it needs this continued support from cultured foods."
"My diet is very similar to the “Happy Gut” diet that I write about in the book. I try to make the majority of my diet salads, greens and steamed vegetables. I bring in healthy fats through nuts and seeds, ideally sprouted. And I love kombucha, so that’s a regular part of my diet. I stay away from dairy and gluten, and during the season when the farmers’ market is near my home, I like to buy my produce there so I can support the local farmers. I also try to minimize my exposure to pesticides."
"It’s a 360-degree approach to your lifestyle, and the way you balance your stress is just as important as the way that you’re eating."
http://www.eomega.org/article/a-healthy-gut-makes-a-happy-you

Brain Food: To Eat

TO EAT, A COUNTRY LIFE
these men list several heirloom seeds throughout different chapters that they enjoyed growing for veggies - and give several tips on how to grow them - and cook them - nice read, I enjoyed the journal type writing plus recipes!

chicory
whitloof grow in summer and pot roots by thanksgiving after it dies back to the crown, pot in sand and cover with peat water and store in dark place  - 5 weeks you have endive

raddcchio
rosa trevino, palla rossa, chioggia, castelfranco
i will get most italian seeds from seeds of italy or baker creek seeds

onions scallions
ishikura

Brain Food: An American Type

the book was published after his death.  the author writes about meeting his future wife at the artist colony, Yaddo, in Saratoga Springs, NY.  His struggles as a poor writer in NYC, and his life during the 1930s.  I would read more books of his.

Brain Food: The Blueberry Years

just reading this, as my interest is turning toward a UPICK blueberry farm!

BRAIN FOOD: A Farm Dies Once A Year

a son of owners of
http://www.newmorningfarm.net
share the stories of his parents farm business and writes about the time he goes back to the farm,  his ROOTS.