In Our December/January 2017 Issue

Last Updated February 22, 2017
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Food for Thought

What Are You Feeding Your Mind?

“It is the food  which you furnish  to your mind that  determines the  whole character  of your life.”  —Emmet Fox  

Feeding our bodies a diet of healthy food and water is essential to maintaining  our physical being. We’ve heard a million times: “You are what you eat.” We don’t talk about it as  easily, but the same thing can be said of our minds: We are what we think. 

What are you feeding your mind? Over the past few months, we’ve  been surrounded by harsh conversations, strong emotions and a lot of fear-generating headlines.  Th at “golden rule” philosophy we learned growing up is being tested, creating a challenging holiday  environment for many. 

As we enter this time of giving, gratitude and hope for a New Year, allow me to suggest  meditation, a practice my mind (and soul) have been feasting on for the past two months at the  Earth & Spirit Center*. 

Th ousands of years old, meditation has been scientifically proven to reduce stress, anxiety and  depression, among other benefits. Meditation is not meant to suppress feelings as much as it helps  you, basically, become friends with yourself. And, couldn’t we all use a good friend about now? 

Here are a just a few proven ways meditation transforms your thinking: 
» Improves focus 
» Increases sense of connectedness and empathy 
» Prevents and treats depression 
» Increases sense of well-being 
» Improves creativity 
» Reduces distractions 
» Improves memory 

Our bodies benefit too: blood pressure drops, stress hormone levels decline and cellular health  is boosted. The brain actually rewires itself as neurons make new connections, which in turn aff ects  how we respond to situations. Meditation techniques are as varied as the benefi ts: guided/silent  meditation, walking, transcendental, tai chi, yoga, to name a few. 

As we experience the holidays and begin a New Year, I hope you will consider feeding your  mind as you’re feeding your body, building your character around patience and inner peace. 

Ann Curtis, Managing Editor 

The Earth Spirit Center in Louisville offers a variety of classes, as does the Yoga Meditation & Therapy  Center in Lexington., Also, check out Dr. Hedy Kober,  professor of psychology at Yale University, explaining mindfulness meditation in a TEDx talk: 


Incurvatus in se

Reaching deep into my past memory as a theology major at a small Texas college,  I recall the Latin term some scholars used for Original Sin as incurvatus in se— which can be  translated “to be curved in on one’s self.”  I cannot think of a better term to describe this year’s election: special interest and self centered  candidates across the country from both sides with free and paid media budgets  larger than the Gross National Product of many countries, used expertly to lead and mislead  a vulnerable nation. (Where have all the true statesmen/women gone?) 

We are now left with a future where, if policies and ideas being promoted (including food  and agriculture) are actually implemented, the results will not simply be felt over the next four  years but rather for decades.  I am left exhausted, mentally spent, perhaps a little clinically depressed. Maybe I need a  change of scenery. (New publisher of Edible wanted?) 

Perhaps there is only one thing left to do: EAT. Comfort food shared with family and  friends. A shared meal has always been a path for conversation. Try taking a deep breath and  share a meal with someone from the other side, however you may defi ne that. Focus on policy,  not personality, and listen. You might fi nd some common ground from which to grow. In fact,  that might be our divided nation’s best hope.  Now back to work on “Celebrating the Pleasure of Local Food and  Beverage” here in Kentucky. 

Steve Makela, Editor-in-Chief

A Farewell Feast

Our columnist signs off with a holiday feast to remember.

Red Hog: This Little Piggy Went to Market

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Art in Every Loaf

Appreciating a master bread baker at work.

Seasonings Greetings

Japan warms up to Kentucky-based spice line care of Bourbon Barrel Foods

Locally Owned & Locally Grown

Our guide to some of the locally owned and grown businesses that support Edible Louisville & the Bluegrass.

Tidbits: Dec-Jan 2017

Tidbits of local note for our December - January 2017 Issue  

A Bluegrass Christmas

Find everything you need without leaving our state

Cooking Fresh: New Year's Wishes

Wealth, Maybe. Health, For Sure.

Edible Read: Dec-Jan 2017

Wrap it Up: Great Holiday Gifts Our friends at Carmichael's Bookstore suggest these books as excellent gift choices for the upcoming...

Edible Browsing: Dec-Jan 2017

New and notable from our sister Edible publications around the country.  

Simply Squash

Winter squash can be grown successfully in Kentuckiana, you just need about 95 days to maturity and a little extra space. But some of that...

Edible Ending: Dec-Jan 2017

Please consider including one or more of these organizations in your year-end giving.   Americana Community Center | Louisville...

Apple Butter BBQ Sauce

Enough for approximately 2-3 pounds of pulled pork.

Artisan Corn Bread

Artisan bread with pre-fermented dough.

BBF Roasted Brussels Sprouts

BBF's Roasted Brussels Sprouts recipe with Sorghum, Bacon, Smoked Paprika and Shallots is from their upcoming cookbook due in May, 2017.

Apple Cake with Bourbon Whipped Cream

BBF founder Matt Jamie has a cookbook coming out in May, but until then you can enjoy recipes he created using – what else? – BBF ingredients.
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