When I was eight I performed a simple experiment in biology that has affected me ever since, and perhaps even influenced my decision to research, among other areas, the process of aging. I left my fielder’s mitt out in the bright Colorado sun for a week one summer.

Two years ago, natural cooking columnist Michelle Hirsch began submitting her column to Spirit of Change and I have been grateful to her ever since.

Due to the dedicated research of scientists and doctors, we now understand more than ever before about our physical body and what measures promote good health.

Imagine a world where our bodies were all considered equally beautiful.

When studying macrobiotics and learning to cook with whole foods, I discovered that the best way to achieve maximum health...

The season of holidays has arrived and it can feel like the time between our Thanksgiving and New Year celebrations are one big blur with one event running into the other.

Fall is approaching and that means harvest time! This is my favorite season because, to me, nothing beats an early morning visit to local farmer’s markets. The selection of produce is at its peak and the colorful displays are exciting and inspiring.

Summer has arrived! Along with the wonderful foods the season brings, it also offers the added dimension of outdoor dining. No matter what the food, it always seems better eaten in the fresh air, especially surrounded by family and friends.

In celebration of this season's warm weather and our desire to spend more time savoring outdoor activities, we're going to explore the world of grains.

Ah, winter! The season of crisp, cold, freshly fallen snow, crackling wood fires and sparkling icicles. It's pure Currier and Ives. Nothing says "home" quite like winter in New England.

Eating a whole foods diet involves more than eating natural foods. It means taking our cue from Mother Nature's cycles and the gifts each season brings.

Macrobiotics is a Greek term ("macro" means long, and "bios" means life) first introduced by Hippocrites, the father of Western medicine. Modern practice follows the guidelines taught by George Ohsawa and, most recently, by Michio Kushi.

his soup has a soothing, cooling effect on the body and is especially beneficial for the liver and gallbladder.