SAVOR OUR African Caribbean Cuisines By Rayna weddington and Joseph T-Toe The art of food cooking is nothing unique to any particular group or ethnicity. What is unique are the various ingredients and how they are blended together to create a sensation that pleases the taste buds. Today, as we increasingly live in a multicultural
June ushers in one of my favorite holidays. Not only is June 21st Father’s Day this year, it is also the first day of summer. Father’s Day honors the important men in our lives. During my career as a medical doctor and personal trainer, and in life itself, I have found that where there is a healthy father there is a healthy family. The father is at the helm and in his absence the family operates at less than full strength. Many men recognize this and are taking better care of themselves so they will be around to take care of their families.
Where does our food come from? Who (or what) grows it? What additives and processes are used, i.e. GMOs, hormones, preservatives, pesticides, herbicides, antibiotics? What is life like for the growers and gatherers and processors of our food? How far does the food travel to get to our plate? Is what we eat really food? How much of our food is fresh and locally grown vs. processed, canned and shipped 1200 miles?
It’s a fact: adult diabetes is more widespread in Philadelphia than any other of the 11 largest counties in the U.S. According to the Community Health Assessment published by the Philadelphia Department of Public Health in May 2014, the rate of diabetes in this city has gotten worse over time.
So why should people be concerned?
Martin Seligman, author of Authentic Happiness, describes happiness as having three parts. Pleasure is the “feel good” part of happiness. Engagement refers to living a “good life” of work, family, friends, and hobbies. Meaning refers to using our strengths to contribute to a larger purpose (helping others but not to point of being stressed–out as a martyr).