Resources used by a member of the “Generation Farmers” – links included

Members share links to the resources they have found to be helpful

• Iowa State University Extension; Agriculture

http://www.extension.iastate.edu/topic/agriculture

• FarmGateBlog.com by Stu Ellis

http://www.farmgateblog.com/

o   Stu Ellis, formerly with University of Illinois Extension, serves as the Farmgateblog.com blogger and editor. Ellis has been a presence in Illinois agriculture for more than thirty years and he brings an impressive array of credentials to his new position.

o   Ellis holds undergraduate and graduate degrees in communications from the U of I. He began his professional career as a broadcast journalist, and was a familiar farm broadcast voice at WSOY radio in Decatur for many years. He served as director of marketing for the American Soybean Association in St. Louis, creating a national demand for soybean ink. At Illinois Farm Bureau he developed its educational program for farmers in such areas as marketing, financial management, contract production, and risk management. In 1998, Ellis began work with U of I Extension in Macon County, serving as the Farm Business and Marketing Educator, when he created USDA’s national educational curriculum for risk management. He became the Macon Unit Leader for U of I Extension in 2000 and provided leadership in bringing the Farm Progress Show to a permanent biennial site at Decatur. Ellis served as the U of I liaison to the Farm Progress Show, managing the University’s presence at the event, and working with other community leaders in the development of Progress City. Ellis served as the blogger for the farm gate blog for 5 years for the University of Illinois Department of Agriculture and Consumer Economics, the predecessor to the Farmgateblog.com.

o   Ellis was raised on an Illinois grain and livestock farm and is a graduate of the Illinois Agricultural Leadership Program. He is a Past President of the Illinois Farm News Association and Decatur Rotary Club, Past President of the Illinois Extension Agricultural Association, and a former advisory member of the Illinois Farm Bureau Board of Directors. He and his wife Cindy have two daughters.

 

•         FarmDoc Daily

http://farmdocdaily.illinois.edu/

 

•  Crop News Weekly by Corn & Soybean Digest

http://enewspro.penton.com/preview/cropnewsweekly/SO-02/20130501_SO-02_509/display

 A member of the Generation Farmers submitted these links and the following sources for educating ourselves

These are my sources for traditional mono-crop farming information.

Then, there are other sources for the more progressive, radical-thinking information…such as, Practical Farmers of Iowa, Mother Earth News, etc.

 

The 2013 Farm Bill to be considered in Washington by the Senate and the House beginning on the week of May 13, 2013

2013 Farm Bill to be considered in Washington during the week of May 13, 2013

 (Even if your Senators or Representative do not serve on Agriculture Committees, their support and encouragement are strongly needed for a positive Farm Bill outcome coming out of Committee!)

Call your Senators and Representative the week of May 13th at 1-800-826-3688. 

Tell your Senators and Representatives that:

“Congress should enact a farm bill this year that alleviates hunger and malnutrition, supports vibrant farms and healthy communities, and protects God’s creation.”

Our nation’s food and farm policies, as embodied in the farm bill, affect people from rural America to inner cities, from our local communities to less industrialized regions around the world.The farm bill is the single largest piece of federal policy impacting our food system.

A good farm bill can strengthen nutrition programs such as SNAP, help our struggling rural communities, support new and socially disadvantaged farmers, enhance global food aid to the world’s most impoverished, and encourage farming and ranching practices that protect God’s creation.

Congress failed to pass a farm bill in 2012, and a number of important programs that promote a just and healthy food system are currently without funding.

Other programs are continuing, but need the certainty provided by a multi-year farm bill.

The Senate farm bill will likely look very similar to last year’s stalled bill with roughly $23 billion in proposed cuts.

About $4 billion will come from nutrition programs and roughly another $6 billion from conservation programs.

The rest of the major savings will come from changes to commodity and crop insurance programs.

The House bill is expected to cut deeper than last year, aiming for $38 billion in total cuts over ten years. $20 billion of those cuts will come from the nutrition title but it is unclear how the remaining $18 billion will be divided amongst the rest of the titles.

For Global Peace With Justice

At God’s Table

Food Justice for a Healthy World

April 8, 2013

As people of faith, we urge our members of Congress to enact a farm bill this year that alleviates hunger and malnutrition, supports vibrant farms and healthy communities, and protects God’s creation.   

Please support a full, multi-year reauthorization of the farm bill that: 

1) Alleviates hunger and malnutrition

Protects and strengthens programs that reduce hunger and improve nutrition in the United States. We ask that funding for the Supplemental Nutrition Assistance Program, or SNAP (formerly known as food stamps) be protected from cuts and harmful structural changes that would increase hunger in our nation. SNAP has proved to be an effective and efficient response to hunger in the United States.

Sustains robust international food aid and improves the nutritional quality of food aid. In view of the ongoing threat of high food prices, natural disasters and humanitarian crises around the world, we ask for robust funding for programs that provide emergency and non-emergency food aid for the hungry.

As the world’s largest provider of international food aid, the United States must also lead the way in improving quality to maximize the nutritional benefit. Whether food aid remains under the Farm Bill or is moved to other accounts (as is under consideration), it is vital that full funding is maintained.

2) Supports vibrant farms and healthy communities 

Helps beginning farmers and farmers from socially disadvantaged groups start in the business of agriculture.  We ask Congress to support new farmers by funding programs— like the Beginning Farmer and Rancher Development Program and the Outreach and Technical Assistance for Socially 

Disadvantaged Farmers and Ranchers program—that  are critical in growing the next generation of farmers, an imperative goal in light of the aging of American farmers and in bolstering women and minority farmers. 

Builds local and regional food systems and the rural communities at their center.

For communities in the United States, we ask Congress to support programs such as the Farmers Market Promotion Program, Senior Farmers Market Program and the Farmers Market EBT Program, which provide new markets for small and mid-sized farmers in suburbs and cities, offering consumers the opportunity to support local producers and giving people in vulnerable communities greater access to fresh food.

For communities around the world, we ask Congress to reform international food aid by purchasing more of the food in the areas where it is consumed. Local and Regional Procurement can help more hungry people for the same cost, support rural development in low-income countries and increase global food security.

 3) Protects God’s creation 

Strengthen policies and programs that promote conservation of soil and water and protect creation from environmental degradation. We ask Congress to protect funding for conservation programs, particularly those for working lands such as the Conservation Stewardship Program, which have substantial waiting lists and serve a diverse base of farmers and ranchers. Funds for these programs should not be used to pay for other priorities: farms and ranches play a key role in ensuring soil and water quality and in maintaining open space and wildlife habitat.

Our nation’s food and farm policies, as embodied in the farm bill, affect people from rural America to inner cities, from our local communities to less industrialized regions around the world. A good farm bill can strengthen nutrition programs, help our struggling rural communities, support new and socially disadvantaged farmers, enhance global food aid to the world’s most impoverished, and encourage farming and ranching practices that protect God’s creation.   

Contact constituent information: 

Name: _________________________________ 

Email and phone: _________________________ 

Street address: ___________________________ 

   ___________________________ 

Talking Points for the 2013 EAD “Ask” on the Farm Bill 

These talking Points are for YOU, the advocate, never to be left behind with the staff. There are three major sections, in addition to the General Background piece; your group should feel free to cover the points you are comfortable with, which will depend in part on the size of our group.

OVERVIEW 

 Congress should pass a farm bill this year that alleviates hunger and malnutrition, supports vibrant 

farms and healthy communities, and protects God’s creation.  (see Backgrounder, pg. 1) 

• The farm bill is the single largest piece of federal policy impacting our food system. Funding for the current Farm Bill was extended until September 30, 2013.

• A good farm bill can strengthen nutrition programs, help struggling communities, support new and

socially disadvantaged farmers, enhance global food aid to the world’s most impoverished, and encourage farming and ranching practices that protect God’s creation.

• Congress needs to pass a multi-year farm bill in 2013 to continue programs that promote a just and healthy food system.  A number of these are currently without funding and several others will be without funding soon.

HUNGER AND MALNUTRITION 

 We urge Congress to alleviate hunger and malnutrition in the United States and around the world.  

IN THE UNITED STATES

(See Backgrounder, pg. 1-2) 

Congress should protect funding for the Supplemental Nutrition Assistance Program, or SNAP (formerly known as food stamps), from cuts and harmful structural changes.  

• Despite the wealth of resources in the United States, 48.8 million Americans are at risk of hunger: one in six adults and one in five children.

• The majority of those who receive this assistance are children, the elderly, or people living with a disability. Recipients include individuals with low-wage, full-time jobs, and military families. 

• Federal nutrition programs help create long-term self-sufficiency and reduce poverty.

• The U.S. Department of Agriculture highlights the program’s importance as an economic driver in local communities.  Every dollar of SNAP benefits distributed results in $1.84 in gains for local economies.

INTERNATIONAL

(See Backgrounder, pg. 2) 

Congress should support robust international food aid and improve its nutritional quality.

• The United Nations estimates that nearly 1 billion people are experiencing hunger worldwide. High food prices, natural disasters and humanitarian crises, are among the factors that contribute to global hunger and the continuing need for emergency food aid.

• Since 1954, more than three billion people in 150 countries have benefited directly from U.S. food aid.    

• Improving maternal and child nutrition is a priority of U.S. global food security and health initiatives.

• In areas of high malnutrition, increased procurement and distribution of lipid-based, fortified, and other nutrition-dense products are imperative.

• Whether food aid remains under the Farm Bill or is moved to other accounts (as is under consideration) it is vital that full funding is maintained.

VIBRANT FARMS AND STRONG COMMUNITIES 

 We urge Congress to support vibrant farms and strong communities 

 IN THE UNITED STATES

(See Backgrounder pg. 2-4) 

Congress should fund programs that help beginning farmers and farmers from socially disadvantaged groups start in the business of agriculture. 

• Due to high land costs and the increasing complexity of the agricultural economy, it is often difficult for beginning farmers to enter the business unless they inherit an existing farm.

• Small farms, operated by younger and more diverse farmers, including women and minorities, are increasing in all parts of the country due, in part, to U.S. Department of Agriculture programs.

• Programs like the Beginning Farmer and Rancher Development Program and the Outreach and Technical Assistance for Socially Disadvantaged Farmers and Ranchers program fund education, extension, outreach, and technical assistance aimed at helping new farmers successfully acquire, own, operate, and retain farms and ranches.

 Congress should support programs that help small farmers grow their businesses and help under-served communities get better access to healthy foods. 

• Many programs—including those listed below—have no funding due to the expiration of the 2008 Farm Bill. They support the growth of local and regional markets, help small farmers find markets for their products, and help underserved communities gain access to healthier foods.

• The Farmers Market Promotion Program helps to establish and expand direct to consumer ma by providing new markets for small and mid-sized farmers, offering consumers the opportunity to support local producers and giving people in vulnerable communities greater access to fresh food.  Since 2008, the USDA has focused on developing new farmers markets in underserved communities, so-called “food deserts,” where fresh food is often difficult to obtain and where obesity rates, particularly among children, are high.

• The Farmers Market Electronic Benefit Transfer Program and the Senior Farmers Market Program makes farmers markets more accessible for SNAP recipients and low-income seniors, allowing these customers to use electronic benefit cards and coupons, respectively, at local farmers markets.

The National Organic Certification Cost Share program helps small farmers to offset the substantial costs of moving from conventional farming methods to high value organic agriculture.

INTERNATIONAL          

(See Backgrounder, pg. 4) 

Congress should reform international food aid policy to better support long-term solutions to global hunger by expanding the Local and Regional Procurement Program for international food aid, allowing more food to be purchased in the areas where it is consumed.

• Currently, the majority of U.S. food aid is grown and processed in the U.S. and shipped to areas in need of aid.

• Shipping food from the United States to countries in crisis costs much more and takes longer to arrive than food grown and purchased locally or regionally.  For people facing a famine or other crisis, additional waiting time for a food delivery can be a matter of life or death. A more flexible approach to food aid that includes local and regional purchase uses taxpayer dollars more efficiently and helps local and regional farmers grow their production capacity– which supports the U.S. long-term agricultural development goals.

PROTECT CREATION 

 We urge Congress to protect God’s creation                                   (see Backgrounder, pg. 4-5) 

Congress should prioritize funding for farm support programs that promote conservation of soil and water and protect creation from environmental degradation. 

• Each year since 2010 Congress has voted to cut conservation funding to fund other programs and priorities in the federal budget.  These are important programs and should not serve as a piggy bank.

• The Conservation Stewardship Program incentivizes conservation activities for farmers and ranchers.

This is a very popular, successful program with a long waiting list.

• In September 2012, Congress passed a continuing resolution preventing the Conservation Stewardship Program from enrolling any new farmers in the program this year.

If funding to the Conservation Stewardship Program is not restored, more than 9,000 producers will lose the opportunity to work with U.S. Department of Agriculture to conserve and improve soil, water, and wildlife on their land.

Ecumenical Advocacy Days
110 Maryland Ave., NE
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543-1126  |  AdvocacyDays.org 

EAD Sponsors 

• Africa Faith and Justice Network

• American Friends Service Committee

• Bread for the World

• Catholics in Alliance for the Common Good

• Center of Concern

• Christian Church (Disciples of Christ)

• Christian Connections for International Health

• Christian Reformed Church

• Church of the Brethren

• Church World Service

• Churches for Middle East Peace

• Columban Center for Advocacy and Outreach

• Community of Christ

• Disciples Justice Action Network

• Evangelical Lutheran Church in America

• Franciscan Action Network

• Franciscan Friars (OFM) Holy Name Province

• Friends Committee on National Legislation

• Global Ministries (UCC/DOC)

• Interfaith Committee for Nuclear Disarmament

• Interfaith Worker Justice

• Interfaith Working Group on Trade & Investment

• Jubilee USA Network

• JustFaith Ministries

• Latin America Working Group

• Lutheran Immigration and Refugee Service

• Lutheran World Relief

• Maryknoll Office for Global Concerns

• Medical Mission Sisters

• Mennonite Central Committee U.S., Washington Office

• Metropolitan Community Churches

• Missionary Oblates of Mary Immaculate JPIC Office

• National Advocacy Center of the Sisters of the Good Shepherd

• National Council of the Churches of Christ in the USA

• National Religious Campaign Against Torture

• NETWORK: A National Catholic Social Justice Lobby

• NewFire Network

• Oxfam America

• Pax Christi International

• Presbyterian Church (U.S.A.)

• Progressive National Baptist Convention

• RESULTS/RESULTS Educational Fund

• The Salvation Army

• Sisters of Mercy of the Americas

• Sisters of Notre Dame de Namur JPIC Office

• Sojourners

• Unitarian Universalist Association of Congregations

• United Church of Christ

• United Methodist Caretakers of God’s Creation

• United Methodist Church

• United Methodist Women

• UMC – General Board of Church and Society

• Witness for Peace

• Women of Faith for the 1,000 Days Movement World Council of Churches

World Student Christian Federation – NARO

Nutrition Labels…. Are they accurate? Where did the vitamins disappear to?!?

When Nutrition Labels Lie

By TAMARA DUKER FREUMAN

August 21, 2012 

Tamara Duker Freuman

We’re all familiar with the standard Nutrition Facts label that appears on all packaged foods sold in this country. The label is mandated by the U.S. Food and Drug Administration (FDA) in accordance with the 1990 Nutrition Labeling and Education Act (NLEA) and requires that values for specific nutrients be reported in a standardized format. This law was intended to provide clearer, more transparent information to consumers, and enable them to better compare the nutritional merits of products.

Unfortunately, Nutrition Facts labels are not always factual. For starters, the law allows a pretty lax margin of error—up to 20 percent—for the stated value versus actual value of nutrients. In reality, that means a 100-calorie pack could, theoretically, contain up to 120 calories and still not be violating the law. The same margin of error goes for other nutrients as well, which doesn’t bode well for diabetic carb counters, folks with high blood pressure who are watching sodium intake, or moms looking to boost the iron content of their babies’ diets. The FDA has never established a systematic, random label-auditing process, and compliance with the law is expected to be self-enforced by food manufacturers.

A 2008 report by the Government Accountability Office (GAO) found that, within a small sample of 300 Nutrition Facts labels that were randomly audited in the mid-1990s, values for the vast majority (roughly 90 percent) of nutrients reported fell within the acceptable 20 percent variance to actual levels. But the most problematic nutrients were iron and Vitamin A.

The GAO’s report stated that one third of the audited labels were unacceptably inaccurate with regard to iron content. And now a decade after that audit, I routinely find erroneous overstatements of iron content that wouldn’t have passed a sanity check by a first-year nutrition student.

An organic brand of 3.5 ounce baby food pouches I’ve purchased sells two fruit and veggie purees claiming to have 45 percent and 120 (!) percent of the daily value for iron, respectively. Absurd!

Separately, an organic brand of plain instant oatmeal (ingredients: oats, salt) lists 20 percent of the daily iron value per envelope—or, the same as a 4 ounce piece of steak. And oddly, the label of a leading brand of cereal states that the product’s iron content jumps from 10 to 15 percent once you add milk.

(Did I mention that milk contains no iron?)

Here’s a rule of thumb: unless a packaged, non-meat food is iron-fortified—in which case, the word “iron” would appear in the ingredient list—any label’s claim to have more than 10 percent of the daily value for iron per serving should be viewed with great suspicion.

In some cases, stated levels for vitamins appear erroneously low.

According to the GAO report, almost half of all items analyzed had reported Vitamin A levels outside the permitted 20 percent variance.

Indeed, my own experience is consistent with this finding. A package of dried apricots I bought last week listed its Vitamin A value at 2 percent per ounce; the proper value should be 20 percent.

And a supermarket brand’s package of freeze-dried mangos, made from “10 ounces of perfectly ripe, fresh cut mango,” lists its daily Vitamin A value at 0 percent. That’s curious, since that quantity of fresh mangoes would contain 60 percent of the daily value. Where did the vitamins disappear to?!?

As a general rule: snacks or foods containing a hefty dose of dark, leafy greens or orange fruits or vegetables—carrots, pumpkin, butternut squash, sweet potato, apricot or mango—should also have a hefty dose of Vitamin A, which stands up quite well to the rigors of food processing.

But low Vitamin A numbers on labels of foods like dried-spinach fettuccine or spinach wraps/tortillas are likely accurate; the negligible amount of powdered spinach added to these foods are generally to provide color and a healthy halo, not actual nutrition.

Knowing how flawed nutrition labels often are, it’s tempting to just ignore them altogether. However, a 2010 study published in theJournal of Consumer Affairs suggests that this instinct might be a mistake.

Among 3,700 people ages 37 to 50 who were trying to control their weight, those who read nutrition labels (but did not exercise) were more likely to lose weight than those who did not read labels but did exercise.

In other words, the awareness of a food’s (approximate) nutritional content and portion size does appear to influence eating behaviors in a beneficial way.

The best guidance I can offer is to minimize the number of foods in your diet that even have a nutrition label; eating more whole, unpackaged, minimally-processed foods is likely to bump up the quality of your diet and minimize the risk of hidden calories.

There are numerous, credible lists of the most nutrient dense foodsavailable—some examples include foods that score high on Dr. Joel Fuhrman’s Aggregate Nutrient Density Index (“ANDI”) or those found on the George Mateljan Foundation’s “World’s Healthiest Foods” list (www.whfoods.org). If your diet contains multiple foods from these lists on a daily basis, you’re likely to be well-covered in the vitamin and mineral department. For the most accurate nutrition information on foods you eat regularly—both unpackaged and packaged—consult the USDA’s excellent, searchable online database (ndb.nal.usda.gov).

As for those foods that do come in a labeled package, choosing those with short, recognizable ingredient lists featuring whole grains, nuts, seeds, fruit, vegetables, and/or beans are most likely to deliver the most nutritional benefits … regardless of what the label states.

Hungry for more? Write to eatandrun@usnews.com with your questions, concerns, and feedback.

Tamara Duker Freuman, MS, RD, CDN, is a NYC-based registered dietitian whose clinical practice specializes in digestive disorders, Celiac Disease, and food intolerances. Her personal blog,www.tamaraduker.com, focuses on healthy eating and gluten-free living.

http://health.usnews.com/health-news/blogs/eat-run/2012/08/21/when-nutrition-labels-lie

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Part I – Discover the Powerful Healthiest Way of Eating Plan that Provides All the Health-Promoting Foods You Need for Optimal Health Everyday…

Welcome to the Healthiest Way of Eating Plan—your guide to the Healthiest Way of Eating. I believe that everyone can lead a healthy life and that eating healthier affects how you feel, how much energy you have, and how healthy you are. I have created a complete Plan to help you gain more control of your health, supercharge your immune system, and help rejuvenate your entire body. In this Plan you will discover some of the most nutritious foods around-The World’s Healthiest Foods. This could be the most important Plan you will ever find regarding your health and is so powerful you may even start seeing results after the first week; adapting this Plan can help empower you to change your life for the better!

If you’ve been wondering what foods you should eat to stay healthy, you need not wonder any longer. I have worked for years on developing a great Plan that covers how the nutrient-rich World’s Healthiest Foods can help you eat healthier each and every day.

It is created to meet many of the nutritional requirements (the Daily Values set by the U.S. Food and Drug Administration. The Plan is the gateway to more energy and better health through the Healthiest Way of Eating. And you may even lose a few of those extra pounds in the process!

The Plan can help protect you from the many health problems associated with nutrient deficiency because each day the Plan fulfills 100% of your Daily Value (DV) for 18 or more nutrients from foods you enjoy. The Plan is powerful because these nutrients work at a cellular level to promote optimal health. And all of this for the least number of calories without the use of multivitamins.

The Plan is not a diet nor an expensive, time-consuming program. It is a way to begin a lifestyle change to the Healthiest Way of Eating. And we’ve done all the work for you so it’s easy! I provide you with recipes that not only taste great but take only minutes to prepare-most take 7 minutes or less and you can make an entire meal in just 15 minutes! You just have to do the shopping and you don’t have to break the bank to buy the foods called for in these recipes.

The Healthiest Way of Eating Plan Provides Everything You Need for Breakfast, Lunch, Dinner, and Snacks

The Healthiest Way of Eating Plan is powerful because it helps you enjoy breakfast, lunch, dinner, and snacks made from some of the most nutritious foods-The World’s Healthiest Foods-which are combined into quick-and-easy, exciting recipes using my innovative new cooking methods.

My Healthiest Way of Cooking methods reflect a new wave of cooking for the 21st century! They ensure the recipes used in the Plan not only deliver you great flavor but also retain the maximum number of nutrients. This is compared to traditional cooking methods, which have been found to lose from 50-80% of the nutrients when preparing vegetables. My al dente method of cooking vegetables results in vegetables that are tender on the outside and slightly crisp on the inside ensuring you the maximum number of nutrients and flavor while softening their fibers for easier digestion.

You also don’t have to give up your favorite foods with the Healthiest Way of Eating Plan. There are outstanding fish, chicken, lean meat, vegetarian, and crisp salad recipes as well as recipes for healthy breakfasts and even healthy dessert recipes! Most of these delicious recipes can be prepared in 7 minutes or less, while the snacks rarely require any preparation at all.

This is a complete Plan that fulfills many of the Daily Values for nutrients. In this Plan you can swap any breakfast, lunch, or dinner from any of the 7 days and still enjoy the health benefits provided by following the Plan as posted.

How Much Will the Healthiest Way of Eating Plan Cost?

The money you spend on the Healthiest Way of Eating Plan is like purchasing health insurance because every penny is being spent on optimally nourishing foods that provide an abundance of nutrients; you aren’t wasting any money whatsoever on low-quality, highly addictive, highly processed (high in sugar, fats, and cholesterol) empty-calorie foods. You will also avoid unnecessary processing, unnecessary packaging, and unwanted contaminants so it’s also good for the environment. With the Healthiest Way of Eating Plan, you are only paying for foods that promote health.

How The World’s Healthiest Foods and the Healthiest Way of Eating Plan Have Helped Our Readers

The most amazing health book I’ve ever read!! This not only teaches you about what your body needs to perform at its best, but it also helps you to make a transition into a healthier lifestyle VERY EASILY! There are menus you can follow and there are enough for about a month. I’ve been following the menu for 4 days now and these are my results so far:

• I’ve lost 5 lbs!
• My energy is through the roof!
• I don’t feel weighed down after any meal!
• My intestines love me!
• I’ve gained time because these recipes are so fast and simple to prepare.
• My appreciation and knowledge of veggies that used to scare me at the supermarket are opening up new flavor doors!
• I’m never hungry with this plan so I don’t crave unhealthy things!

Have I mentioned it’s only been 4 days! I can’t wait to see what I’ll look like in a month! - CT

I’ve lost over 60 pounds. I have more energy than I can use and better skin than I ever would have thought possible. Thanks for your years of dedication to create this book and for taking me to the highest level of eating! - Rosemary

For 4 weeks straight I ate nothing but food from your book and I suddenly felt amazing. I can gladly say that now, with the help of your recipes plus yoga and Pilates that I weigh 145 lbs! Not only did I lose weight but my entire metabolism changed. I no longer had any desire for sweets or high-fat food and the occasional time I do I find that I don’t gain weight as quickly. I have lost weight in the past from other diets but always gain it back once I go back to eating badly but this is not a diet, it’s a way of life. I swear by your book and make recipes for all my friends. They are picky eaters and they love your recipes! - Amy

I would love to hear your success stories as well. Email Us

How to Get Started

The Plan consists of 7 days of the Healthiest Way of Eating. Everyday contains a menu for that day and the benefits gained from that day’s menu.

In this Plan you will learn about all the foods to nourish yourself. And the Plan does all of this for you! Start with day 1 and after 7 days you will have a complete week’s worth of menus, with meals that you can mix and match as you so desire. Fresh ingredients can be substituted for other fresh ingredients, and dairy products can be substituted with soy or rice milks (or other dairy-free beverages).

You can adopt the Plan at the pace that feels most comfortable to you. If you don’t have time to follow the Plan for an entire week, try following it for one day. If you don’t have time for an entire day, try one meal. Another way to approach the Plan that I believe works well is to practice changing just one meal of the day for an entire week. For example, for the first week focus on following the breakfast menus, on the second week focus on following the lunch menus, and on the third week focus on following the dinner menus. However you choose to follow the Plan, you won’t have anything to lose, just everything to gain.

The Healthiest Way of Eating Plan is also designed to easily adjust to fit your personal tastes and lifestyle. Enjoy the first day’s breakfast on the fifth day and you will still receive most of the nutrients you need for the week. Or if you are having an exceptionally busy schedule, substitute a very quick recipe for one that may take a little longer to prepare. Even when you swap meals or snacks between the different days in the menu you can be assured that you will be receiving most all of the nutrients you need to feel great.

 

Part II-The Healthiest Way of Eating Plan

Are you trying to get healthier and want to know how much of the essential nutrients you are getting from the food you eat each day? With the Healthiest Way of Eating Plan, I take all the guess work out of eating healthy because each day’s Feeling Great Menu is analyzed for its nutritional value. That’s how I know the Plan provides nutritionally balanced meals so you can enjoy all of their health-promoting benefits everyday. This Plan is a revolutionary, nourishing way to help you avoid nutrient deficiencies. If you follow the Plan you are likely to enjoy gain:

• More energy and vitality
• Stronger immune system
• Improved cardiovascular health
• Better protection from inflammation
• A life of fewer colds
• Better memory
• Healthier looking skin
• Greater protection from disease
• And much more …

The Plan is a celebration of the Healthiest Way of Eating. It’s like no other Plan I have ever experienced before.

Day 1—Feeling Great Menu

For the first day of the Healthiest Way of Eating Plan I created an easy-to-prepare menu for you, which offers exciting flavors and good nutrition. For breakfast you’ll enjoy Energizing Oatmeal with cinnamon, for lunch a Caesar salad topped with turkey, and for dinner tasty Salmon with Dill Sauce. These meals are composed of nutrient-rich foods that give you many of the health-promoting nutrients you need every day.

• Breakfast:
• Healthier Lifestyle Tea
• 10-Minute Energizing Oatmeal
• ½ cup fresh blueberries
• ½ fresh papaya 
• Snack:
• 1 medium banana
• 1 TBS almond butter 
• Lunch:
• Healthy Chicken Caesar Salad 2 
• Snack:
• 1 medium apple 
• Dinner:
• 3-Minute Guacamole with Crudit�s
• Salmon with Dill Sauce
• 5-Minute Broccoli
• Optional dessert: 5-Minute Grapes in Honey-Lemon Sauce

Day 1-Health-Promoting Benefits

Day 1 of the Healthiest Way of Eating Plan provides you with 100% and more of the Daily Value for 19 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacin B3	helps promote cholesterol level balance
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	helps supports your nervous system
100% DV for phosphorus	helps in energy production
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
11.84g insoluble fiber	promotes healthy bowel regularity
7.37g soluble fiber	helps lower cholesterol levels
6.38 mcg pantothenic acid	helps turn carbohydrates and fats into useable energy
1.93 mcg vitamin B12	helps prevent anemia
44.00 mcg molybdenum	helps protect against inflammation
11.14 mg zinc	helps support sense of smell and taste
2.32 g omega-3′s	helps reduce inflammation
0.78 g tryptophan	helps promote better sleep
27924 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps support vision health
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol, and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D, or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 1′s menu are indicated in the chart above.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

Day 2—Feeling Great Menu

On Day 2 of the Healthiest Way of Eating Plan you enjoy a great bagel breakfast, a tasty turkey salad for lunch with our own Blue Cheese Dressing, and our flavorful Mediterranean Cod with a tomato and basil sauce for dinner. Today’s lesson focuses on how to prepare a healthy lunch that is full of nutrition and tastes great-a lunch that will provide you with the energy to remain sharp and focused and that will carry you through the rest of the afternoon until dinner.

• Breakfast:
• Healthier Lifestyle Tea
• Breakfast Bagel
• ½ large pink grapefruit 
• Snack:
• 8 oz low-fat plain yogurt
• ½ medium apple 
• Lunch:
• Healthy Turkey Salad
• Blue Cheese Dressing 
• Snack:
• 1 medium pear 
• Dinner:
• Hummus with Crudit�s
• Mediterranean Cod
• 5-Minute Kale with Sea Vegetables
• Optional dessert: 5-Minute Raspberry Almond Parfait

Day 2—Health-Promoting Benefits

Day 2 of the Healthiest Way of Eating Plan provides you with 100% or more of the Daily Value for 21 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacin B3	helps promote cholesterol level balance
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for panothentic acid	helps turn carbs and fats into useable energy
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	helps support your nervous system
100% DV for phosphorus	helps protect cells from oxygen damage
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
100% DV for zinc	helps support sense of smell and taste
19.28g insoluble fiber	promotes healthy bowel regularity
11.13g soluble fiber	helps lower cholesterol levels
3.26 mcg vitamin B12	helps prevent anemia
60.21 mcg molybdenum	helps protect against inflammation
1.16 g omega-3′s	helps reduce inflammation
1.06 g tryptophan	helps promote better sleep
31062 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps promote strong immune system
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 2′s menu are indicated in the chart above.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

Day 3-Feeling Great Menu

On Day 3 of the Healthiest Way of Eating Plan you will enjoy fresh blueberries with cereal for breakfast, an Italian-Style salad for lunch, and tangy Spicy Asian Shrimp for dinner. Today you will learn what the best foods are to prepare a healthy dinner that tastes great. According to the Healthiest Way of Eating Plan it is best to have our caloric intake evenly spread throughout the day. While we expend the least amount of energy after our evening meal, unfortunately, for most of us in this culture it has become the largest meal of the day.

• Breakfast:
• Healthier Lifestyle Tea
• High Fiber Cereal
• ½ cantaloupe 
• Snack:
• Papaya with Lime 
• Lunch:
• Mediterranean-Style Salad 
• Snack:
• Apple Treats 
• Dinner:
• Vegetable Appetizer
• Spicy Asian Shrimp
• 5-Minute Collard Greens with Sunflower Seeds
• Optional Dessert: 10-Minute Strawberries with Chocolate Cr�me

Day 3-Health-Promoting Benefits

Day 3 of the Healthiest Way of Eating Plan provides you with 100% and more of the Daily Value for 19 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacinB3	helps promote cholesterol level balance
100% DV for panothentic acid	helps turn carbs and fats into useable energy
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	supports your nervous system
100% DV for phosphorus	helps protect cells from oxygen damage
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
19.03 g insoluble fiber	promotes healthy bowel regularity
8.8 g soluble fiber	helps lower cholesterol levels
7.23 mcg vitamin B12	helps prevent anemia
6.09 mcg panothentic acid	helps turn carbs and fats into useable energy
52.92 mcg molybdenum	helps protect against inflammation
10.27 mg zinc	helps support sense of smell and taste
2.39 g omega-3′s	helps reduce inflammation
0.78 g tryptophan	helps promote better sleep
36286 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps promote strong immune system
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 2′s menu are indicated in the chart above.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

Day 4 -Feeling Great Menu

On Day 4 you will enjoy a combination of spinach and mushrooms served with a poached egg for breakfast, a Greek salad for lunch, and Quick-Broiled Salmon with a tasty Ginger Mint Salsa for dinner.

• Breakfast:
• Healthier Lifestyle Tea
• Poached Eggs Over Spinach and Mushrooms 2
• 1 slice 100% whole wheat bread
• 1 TBS almond butter
• ½ medium papaya cubed and 1 medium banana sliced 
• Snack:
• Orange
• 4 oz low-fat plain yogurt 
• Lunch:
• Greek Salad 
• Snack:
• 2 fresh or dried figs
• 3 almonds 
• Dinner:
• Vegetable Appetizer 2
• Quick-Broiled Salmon with Ginger Mint Salsa
• 3-Minute Swiss Chard
• Pureed Navy Beans
• Optional Dessert: 5-Minute Fresh Plums in Sweet Sauce

 

Day 4-Health-Promoting Benefits

Day 4 of the Healthiest Way of Eating Plan provides you with 100% and more of the Daily Value for 20 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacin B3	helps promote cholesterol level balance
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	helps support your nervous system
100% DV for molybdenum	helps protect against inflammation
100% DV for phosphorus	helps protect cells from oxygen damage
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
10.08 g insoluble fiber	promotes healthy bowel regularity
7.08 g soluble fiber	helps lower cholesterol levels
2.37 mcg vitamin B12	helps prevent anemia
8.09 mg panothentic acid	helps turn carbs and fats into useable energy
12.82 mg zinc	helps support sense of smell and taste
2.4` g omega-3′s	helps reduce inflammation
0.67 g tryptophan	helps promote better sleep
35822 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps promote strong immune system
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 2′s menu are indicated in the chart above.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

Day 5-Feeling Great Menu

On Day 5 you will enjoy Perfect Oatmeal for breakfast- a perfect way to start the day. For lunch Healthy Veggie Salad with turkey, walnuts and our French dressing will carry you through to Quick-Broiled Halibut for dinner.

• Breakfast:
• Healthier Lifestyle Tea
• Perfect Oatmeal
• ½ cup blueberries
• ½ large papaya 
• Snack:
• ½ apple
• 4 oz low-fat plain yogurt and mix with 1 tsp blackstrap molasses 
• Lunch:
• Healthy Veggie Salad 
• Snack:
• 1 orange
• 2 TBS almonds 
• Dinner:
• Garlic Dip with Crudites
• Black Bean Chili 2
• 5-Minute Brussels Sprouts
• Optional dessert: Blueberries with Yogurt and Chocolate

Day 5-Health-Promoting Benefits

Day 5 of the Healthiest Way of Eating Plan provides you with 100% and more of the Daily Value for 18 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacin	helps promote cholesterol level balance
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	helps support your nervous system
100% DV for phosphorus	helps protect cells from oxygen damage
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
18.48g insoluble fiber	promotes healthy bowel regularity
12.56 g soluble fiber	helps lower cholesterol levels
7.65 mcg panothentic acid	helps turn carbs and fats into useable energy
2.25 mcg vitamin B12	helps prevent anemia
44.26 mcg molybdenum	helps protect against inflammation
11.63 mg zinc	helps support sense of smell and taste
1.03 g omega-3′s	helps reduce inflammation
0.88 g tryptophan	helps promote better sleep
6205 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps promote strong immune system
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 2′s menu are indicated in the chart above.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

Day 6-Feeling Great Menu

On Day 6 you will enjoy my Healthy Breakfast Frittata for breakfast, Chinese Chicken Cabbage Salad for lunch and Salmon with Mustard for dinner.

• Breakfast:
• Healthier Lifestyle Tea
• Healthy Breakfast Frittata
• 1 slice 100% whole wheat bread CAM-NW
• 1 TBS almond butter
• ½ large papaya 
• Snack:
• 1 fresh orange medium 
• Lunch:
• Chinese Chicken Cabbage Salad 
• Snack:
• 4 oz low-fat plain yogurt mix with 1 tsp blackstrap molasses
• 1 pear 
• Dinner:
• Tahini and Crudit�s Appetizer
• Salmon with Mustard
• Spinach and Mushrooms
• ½ cup brown rice
• Optional dessert: 10-Minute Apple Sundae

Day 6-Health-Promoting Benefits

Day 6 of the Healthiest Way of Eating Plan provides you with 100% and more of the Daily Value for 20 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacin	helps promote cholesterol level balance
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	helps support your nervous system
100% DV for molybdenum	helps protect against inflammation
100% DV for phosphorus	helps protect cells from oxygen damage
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
14.71 g insoluble fiber	promotes healthy bowel regularity
6.11 g soluble fiber	helps lower cholesterol levels
7.79 mg panothentic acid	helps turn carbs and fats into useable energy
2.10 mcg vitamin B12	helps prevent anemia
10.28 mg zinc	helps support sense of smell and taste
2.49 g omega-3′s	helps reduce inflammation
0.67 g tryptophan	helps promote better sleep
27000 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps promote strong immune system
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 2′s menu are indicated in the chart above.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

Day 7-Feeling Great Menu

On Day 7 you will enjoy our time-saving High Energy Breakfast Shake for breakfast, a great-tasting Lentil Salad for lunch and Herbed Chicken Breast with Sauteed Mushroom and Green Peas for dinner.

• Breakfast:
• Healthier Lifestyle Tea
• High Energy Breakfast Shake
• 1 slice 100% whole wheat bread
• ½ large papaya 
• Snack:
• 1 fresh apple med
• 1½ TBS almond butter 
• Lunch:
• Lentil Salad 
• Snack:
• 1 fresh Bartlett pear
• 4 oz low-fat plain yogurt mix with 2 tsp blackstrap molasses 
• Dinner:
• Garlic Dip with Crudites
• Herbed Chicken Breast
• Saut�ed Mushrooms with Green Peas
• Optional dessert: Papaya with Lime

Day 7-Health-Promoting Benefits

Day 7 of the Healthiest Way of Eating Plan provides you with 100% and more of the Daily Value for 19 health-promoting nutrients and all of their health benefits for maintaining good health. The Plan will help you avoid nutrient deficiencies because, as you can see, it is built around nutrient-rich foods-rich in vitamins, minerals, hard-to-find omega-3 fatty acids, protein, fiber, antioxidants and many other nutrients-over 8000 mg of nutrients that promote optimum health. The nutrient-rich foods in the Plan can provide nutrients in forms that are more available to you than most nutritional capsules. It is an anti-inflammatory and immunity plan because it helps protect against inflammation, reduces free radicals, and strengthens the immune system.

Nutrients in the daily menu perform many health functions in your body:

100% DV for protein	helps maintain healthy skin, hair, and muscles
100% DV for fiber	helps support intestinal regularity
100% DV for vitamin A	helps promote vision health
100% DV for thiamin B1	helps maintain energy supplies
100% DV for riboflavin B2	helps protect cells from oxygen damage
100% DV for niacin	helps promote cholesterol level balance
100% DV for vitamin B6	helps support your nervous system
100% DV for folate	helps support heart health
100% DV for vitamin C	helps protect against free radical damage
100% DV for vitamin E	helps protect skin from ultraviolet light
100% DV for vitamin K	helps blood to clot normally
100% DV for calcium	helps build strong bones
100% DV for copper	helps promote proper thyroid function
100% DV for iron	helps keep immune system healthy
100% DV for magnesium	helps relax nerves
100% DV for manganese	helps support your nervous system
100% DV for phosphorus	helps protect cells from oxygen damage
100% DV for potassium	helps lower risk of high blood pressure
100% DV for selenium	helps protect cells from free radical damage
20.60 g insoluble fiber	promotes healthy bowel regularity
3.85 g soluble fiber	helps lower cholesterol levels
2.53 mcg vitamin B12	helps prevent anemia
10.27 mg panothentic acid	helps turn carbs and fats into useable energy
51.53 mcg molybdenum	helps protect against inflammation
13.27 mg zinc	helps support sense of smell and taste
2.24 g omega-3′s	helps reduce inflammation
0.89 g tryptophan	helps promote better sleep
2584 mcg beta-carotene	helps protect cells from free radicals
lutein&zeaxanthin	helps promote strong immune system
lycopene	helps protect cells from free radicals
anthocyanins	helps protect cells from free radicals

Calories, carbohydrates, fats, saturated fats, cholesterol and sodium are lower than 100% DVs, which is desirable for most individuals.

Analysis for the following nutrients are not readily available: biotin, chromium, and iodine (found in sea vegetables).

You can get vitamin D from the sun; 15 minutes in the middle of the day will provide you your DV for vitamin D. Or, you can add 3.5 oz of sockeye salmon, which provides 247% DV for vitamin D or 3.5 oz of ahi tuna, which provides 101% DV to your menu for the day.

Since there are no Daily Values for tryptophan, omega-3 fatty acids, beta-carotene, lutein/zeaxanthin, lycopene, and anthocyanins (the Plan is an great source of all phytonutrients) the absolute amounts of these nutrients found in the Day 2′s menu are indicated in the chart above.

To increase your intake of omega-3 fatty acids include more salmon, sardines, flaxseeds, and walnuts into your daily menu.

The U.S. Food and Drug Administration’s “A Food Labeling Guide” (US FDA, Center for Food Safety and Applied Nutrition/Office of Nutrition, Labeling, and Dietary Supplements, April 2008) was used as a foundation for the Daily Values we use to evaluate the Healthiest Way of Eating Plan. When you see the phrase “100% DV,” it means that you are getting 100% or more of the Daily Value (DV).

My Commitment to the Healthiest Way of Eating

I have no products to sell, no association with any commercial companies—only a commitment to sharing what I have learned by traveling the world (to 5 continents and 80 different countries). Through researching cultures renowned for their health and longevity where large segments of the population have very few of the problems of obesity, diabetes, heart disease, and cancer that we experience in the United States, I discovered the healthiest and most nutritious foods—the World’s Healthiest Foods. My Foundation extensively reviews on-going, cutting-edge research studies conducted worldwide on the benefits of nutrient-rich foods and the Healthiest Way of Eating.

The gift of good health is what I want to share with you in this Plan. The information I share with has only one purpose—to help you eat healthier. I have devoted my life to helping others. I never compromise. I want the very best for you, and I won’t settle for anything less. The World’s Healthiest Foods are health-promoting foods that I feel can benefit nearly everyone. I tested the Plan on myself with great results. Today these are the foods that comprise my personal way of eating because they give me all the benefits of health without increasing caloric intake.

The World’s Healthiest Foods website (www.whfoods.org) currently has over a million visitors per month. Many of these Readers have written to tell me how much adopting the Healthiest Way of Eating has benefited them. They have reported on restored health, weight loss, and much more. Over the last 10 years I have helped thousands of people to eat healthier and have been told that I have helped improve (and even save) many lives. I want to help do the same f

Choosing Food Items labeled with the Non-GMO seal…. a trend

Say No to GMOs: How to Change the Way We Eat

By HEATHER BAUER

May 1, 2013

Heather Bauer

What’s the deal with GMOs?

This acronym has been flying around the food world recently, and many of us don’t even know exactly what it is.

GMO stands for genetically modified organisms. These are plants and animals that have had their DNA modified in a lab.

GMOs have been created for many reasons, including longer shelf life, as well as resistance to weed killers and insects.

Although these may sound like benefits, we don’t know how the genetic modifications are affecting public health.

The changing of DNA may allow for nutrients to be removed from a product that are important for our health.

Many new organizations, including the Non-GMO Project, are on a mission to preserve non-GMO products and increase awareness through food labeling. Want to be part of the non-GMO bandwagon?

Here are some ways to get involved and change the way we eat.

Where are GMOs? Get ready for this shocker: According to the Non-GMO Project, in the United States, GMOs are in as much as 80 percent of conventionally processed foods.

It’s hard to keep track of what foods are at risk of being a GMO because they’re constantly changing.

However, here are a few ingredients that are often high-risk for GMOs: amino acids, aspartame, citric acid and high-fructose corn syrup.

Genetically altered ingredients may also be hiding in fruits and vegetables.

More markets, such as Whole Foods, are beginning to recognize this growing issue. Whole Foods supports the Non-GMO Project and even lists all of their safe products on their website.

How can we avoid GMOs? Although it may be hard to always know which fruits and vegetable products are non-GMO, by choosing items labeled with the non-GMO seal, you can begin to change the way you eat.

Navitas is great (and healthy) brand that’s met all of the standards to be called non-GMO, and it distributes tons of products, including coconut water powder, maca and chia seeds. Another notable brand that you may have heard of is Larabar. All Larabar products are non-GMO and organic, and they happen to be some of my favorite snacks. If you’re looking for a prepared meal option, look no further than Amy’s. With tons of quality meal options, Amy’s is certified non-GMO, vegetarian and organic, with great gluten-free options, too. And a perfect way to start the day is by trying Nature’s Path cereal, which is also free of GMOs.

By choosing to purchase foods that have been properly labeled as non-GMO, we’re helping to keep these products on our stores shelves.

How can we help? Shopping organic is a great step toward choosing the healthiest foods possible for your family.

GMOThe challenge is that although GMOs are not recommended for the National Organic Program, it also does not require GMO testing. For your best bet in selecting the healthiest and safest products, it’s best to choose products that are certified organic and Non-GMO Project-verified.

Hungry for more? Write to eatandrun@usnews.com with your questions, concerns, and feedback.

Heather Bauer, RD, CDN is a nationally-recognized nutrition expert, author, and entrepreneur. She is the author of two top selling books, The Wall Street Diet and Bread is the Devil. She is the founder of Nu-Train, a nutrition consulting company, andBestowed, a subscription service that offers consumers a personalized way to discover, sample, shop, and learn about the best nutrition and lifestyle products on the market.

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 exercise and fitness, health, diet and nutrition

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• Best Diets 2013: Best Plant-Based Diets
• Video: Top Chefs Talk Healthy Eating

7 Reasons to Choose a Plant-Based Diet

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By LAURA MCMULLEN

1 of 9BackNext

Why would I give up meat?

(iStockPhoto)

Going plant-based doesn’t necessarily mean you have to. Our definition of a plant-based diet allows for modest amounts of fish and lean meat. But more importantly, choosing a diet heavy in fruits and veggies may help ward off chronic diseases and keep you svelte in 2013 and in years to come. U.S. News has gathered a few reasons to go the plant-based route.

Diabetes prevention

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Roughly 370 million people are living with diabetes, and according to the International Diabetes Federation, that number is expected to soar upwards of 550 million by 2030. Type 2 diabetes is entirely preventable, and plenty of research suggests a plant-based diet can help ward off the disease.

Hypertension control

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Lots of research, including some from the Harvard School of Public Health, suggests a diet loaded with fruits and veggies canlower blood pressure. About 1 in 3 American adults suffers from high blood pressure, meaning they’re at higher risk for heart disease and stroke–two leading causes of death in the United States.

Heart health

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Harvard researchers tracked the health habits of about 110,000 people for 14 years, and found that the higher folks’ intakes of fruits and vegetables, the lower their chances of developing cardiovascular disease. Specifically, people who averaged eight-plus servings of fruits and veggies a day were 30 percent less likely to have a heart attack or stroke, compared to those who had less than 1.5 daily servings.

Weight loss

(Sean Locke/iStockphoto)

There’s plenty of research suggesting that vegetarians tend to consume fewer calories, and thus weigh less and have lower body mass indexes than non-vegetarians. While following a plant-based diet doesn’t necessarily mean going full-blown vegetarian, opting largely for fruits, veggies, and whole grains in lieu of meat will likely leave you feeling fuller on fewer calories.

Fiber intake

(Celso Pupo Rodrigues/iStockphoto)

Fiber keeps you “regular” by aiding in digestion and preventing constipation. Plus, it may also lower cholesterol and blood sugar levels. Following a plant-based diet means chowing down on loads of fruits and veggies, which are packed with fiber. Just one cup of raspberries or cooked green peas amounts to eight ounces of fiber or more, according to the Mayo Clinic.

Vision value

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As you may know, the Vitamin A in carrots aids night vision. Your eyes might also thank you for a plant-based diet rich in spinach, kale, corn, squash, kiwi, and grapes. The lutein and zeaxanthin pigments in these foods are thought to help prevent cataract and macular degeneration.

Skin care

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Cutting back on animal products also means skipping much of their saturated fats, which are notorious for clogging pores. Plus, many of the vitamins, pigments, and phytochemicals in fruits and veggies contribute to healthy skin. The lycopene in tomatoes, for example, helps protect your skin from sun damage, and the Vitamin C in sweet potatoes smooths wrinkles by stimulating the production of collagen.

What’s next?

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Think you might want to give a plant-based diet a try? Check out these links:

Top 5 Plant-Based Diets

Best Plant-Based Diets

Plant-Based Diets: A Primer

http://health.usnews.com/health-news/slideshows/7-reasons-to-choose-a-plant-based-diet/9

Changes brought about by “Millennials” who will be paying far greater attention to their food sources

Beth Hoffman, Contributor

I write about the changing food system.

 

FOOD & DRINK  

9/04/2012 @ 12:49PM |17,092 views

How ‘Millennials’ Are Changing Food as We Know It

Move over Boomers, the Millennials are taking over.

And that shift will potentially change the food system as we know it.  (See my new article on how those in ‘emerging markets’ will also impact on the food system.)

That’s the word in a report released this summer by Jeffries Alix Partners. “Trouble in Aisle 5” looks at the impact the generation born between 1982 and 2001 (otherwise known as the ‘Millennials’) will have on the grocery market as they continue to mature into people with money and families.

At the same time the purchasing power of the Baby Boomer generation is slowly fading, the report says, and the group will have less impact on what is available at the supermarket.

“Indeed, the maturation of the Millennials and the aging of the Baby Boomers, in our opinion, appear poised to rapidly transform the food-at-home industry, long thought of as a bastion of stability. This transformation has the potential to create a chaotic marketplace that markedly changes where and how consumers shop for groceries, as well as what products they bring home.”

Yes, Millennials still prefer cheaper food, and want it to be convenient.

But they are also more willing to pay for fresh and healthy food, and are willing to go to great lengths to find it.

And they are also more aligned with the “food movement” and love things like organic farms, small batch jams and artisanal cheese.

This shift – by millions of people – could change the market place forever (don’t forget – they will be teaching their children to eat this way too) as power is shifted from large mass market companies and brands to “the little guy” selling online or at the local corner store.

Some important take aways from the report:

• The Millennials have much less brand loyalty and are more willing to engage in different distribution models to find food.  This generation is not afraid to purchase food online and to look outside of the traditional grocery store to find what they want.  Boomers on the other hand were more brand loyal and shopped at the grocery store for everything.

• Millennials are less married to the ‘one stop shop’ concept of grocery store shopping.

• Specialty (ethnic, organic / natural, and fresh) sellers – in shops and online – will benefit from changes in preference.

• Branded processed food manufacturers will be “losers” in the new food paradigm.

• Millennials – while focused on paying as little as possible for products – are also much more willing to pay more for specific attributes in food, such as organics / natural, ethnic and specialty foods.

‘Emerging Markets’ Care More About Food Than Even Millennials Do

Last week, I reported on how “Millennials” (those born between 1982 and 2001) may change the food system as we know it.

But there is more to the story.

While those now coming of age in the U.S. will have a large affect on how we shop for food and what will be available, it’s the huge number of consumers in “emerging markets” whose attitudes may change the world.

A Nielsen survey this spring reported that worldwide, “the majority of consumers, today, express a general preference for companies making a positive difference in the world.”

Unlike earlier trends toward only environmental sustainability, today’s consumers want to support and buy from those businesses who are also taking the lead in making the world more just and equitable.

Most interestingly, those who are most committed to purchasing “socially conscious” products are not living in the U.S. or Europe.  More than three quarters of shoppers in Latin America and the Middle East prefer to buy from companies who “give back to society,” as do 70 percent of those inAfrica.

And while only 35 and 32 percent of those in North America and Europe respectively will pay more for socially conscious products, 55 percent of those in the Asia-Pacific region will.

 

Perhaps it is that those in emerging markets are closer to endemic problems like poverty and hunger, making them more aware that a change in buying habits is needed. 

But it is also time to recognize that “socially conscious” products are not just a fad for those in developed nations.

 

by Beth Hoffman

http://www.forbes.com/sites/bethhoffman/2012/09/04/how-millenials-are-changing-food-as-we-know-it/

http://www.fi.nielsen.com/site/documents/NielsenGlobalSocialResponsibilityReportMarch2012.pdf

Comments:

cinaber 8 months ago

Duh Beth…..as a “Boomer” born in 1956, I and most of my friends and family have been promoting and puchasing organic products way before you were born.

In fact, quite a few are vegans and have been for many years, which is why you “Milleniums” have been “taught” so well to continue with the models we Boomers “started”.

It was some of the original “hippies” who started many of the organic farms in production and co-ops around the country, food safety advocating agencies, government watchdog agencies, etc. having to do with food production (GMO seed), and all manners of environmental issues.

We Boomers were the first to challenge and demand organic food options from mainstream grocery stores and independent restaurants.

We Boomers have taught you how to grow your gardens, can, freeze, dehydrate, grow mushrooms, make yogurt, make baby food, and how to use your Vita Mixers, etc., etc.

You Milleniums have nothing on us Boomers……it’s now your responsibility to follow the models we started to expand and improve them and continue to challenge our government and the FDA which has perverted and poisoned the food and water supply.

 Beth Hoffman responded: I agree completely that many Boomers started the trends outlined in the report.   And for the record – I am not a ‘Millennium” – I am quite a bit older.        :)

• Delta Blues iced Tea Co 8 months ago

  This youth culture (of 20 somethings) are in tune with health trends.

  They do spend more for quality oriented products that tie in with an expressionism that is hip and addtionally an appreciation for music and culture found in select labels.

  Correct that they are not as brand loyal as the baby boomers.

• Allison Murphy 8 months ago

  I am a Millennium and I agree with everything in this article!

  It’s interesting to learn about how purchasing behavior shifts between generations.

• Raphaelle Loren 8 months ago

  Somehow can’t help but notice that Millenials who “love things like organic farms, small batch jams and artisanal cheese” remind me of both my French relatives and fellow Californians!

  Have I just been here too long or is our bon-vivant lifestyle finally crossing the pond?

  
  

• Caroline Kaufman, MS, RD 8 months ago

  I disagree with the conclusion that big food manufacturers are going to lose out in “the new food paradigm.”

  They frequently buy small, successful mom & pop-style brands and consumers often don’t know.

  For instance, Burt Bees is owned by Clorox, Honest Tea is a Coca-Cola product, and Stacy’s Pita Chips is run by PepsiCo.

  If the Millennial generation is willing to pay extra for products with a home-grown, organic, natural vibe, then big food manufacturers will buy more companies with a “food movement” feel.

  I’m not judging the practice, but I think it’s important to recognize that successful food companies are successful for a reason – the ability to adapt to the changing needs of their customers.

• Kathy Wert 7 months ago

  Maybe it’s a case of the 2 coasts catching up with the middle of the country.

  I’m a boomer growing my own and making my own for 40 years.

  My brand loyalty is to the organic dairy down the road or the pick-your-own orchard a couple miles away.

  My millenial daughter has a huge garden, free-range chickens and is working on getting a couple goats.

  That’s how she and many of her neighbors were raised.

  But I agree with the premise of the article; the industrial agriculture models of food production and distribution are unsustainable and the generations coming up will have to find the answers.

  I see it happening all around me with the second wave of “back-to-the-landers”. We boomers need to help, encourage and support them.

  
  

• Derek Hickey 3 weeks ago

  As a member of gen y, I completely agree that we do not marry to specific brands and prefer local markets.
  I found it particularly interesting that gen yers shop locally and also go to Wal-Mart.

  How do you expect the major brands will answer this growing trend?

  http://goo.gl/Vxst9

Nonprofit Organization builds Rural Community

USDA Rural Development Helps Rural Wisconsin Community Provide Senior Housing, Child Care and Clean Water

Posted by Kevin Tuttle, USDA Rural Development-Wisconsin, on April 25, 2013 at 3:08 PM

Earth Day was earlier this week and one village in Wisconsin has helped secure the future for themselves and their children through environmental upgrades.  Nestled in a valley in western Wisconsin, the Village of Spring Valley has faced its share of challenges throughout its history. Prior to completion of an earthen dam in 1968, flooding was a chronic problem.

Two projects largely funded by USDA Rural Development have improved the quality of life and the environment in Spring Valley.  The first, completed in June 2011, is the new wastewater treatment plant.  Because the Rotating Biological Contactor system’s capacity had been significantly reduced in years prior, the need to upgrade the plant was inevitable.  The Village received $3.5 million in funding through USDA Rural Development’s Water and Environmental program.

“The wastewater treatment plant is more compliant with the Wisconsin Department of Natural Resources.  We release back into the Eau Galle River after treatment, so it’s imperative that we meet the standards,” said Marsha Brunkhorst, Spring Valley Village President.

The other project, on the Village’s west side, is the Spring Valley Health and Rehabilitation Center.  This facility, completed in 2011, boasts over 40,500 square feet of spacious interior, 46 private suites with private baths, neighborhoods with household designs, two interior courtyards with patios and strolling paths, a chapel and many more amenities.  It is Medicaid and Medicare certified and offers therapy and rehabilitative services including physical, speech, occupational and restorative therapies.  USDA Rural Development provided more than $6 million towards the construction of the non-profit facility with a Community Facilities guaranteed loan, and $600,000 towards the cost of the furnishings and equipment.  The center incorporated solar energy panels in its construction, providing all the domestic hot water needed for the entire facility.  Current projections show payback from the solar panels in approximately six years.

The lower level of the health care facility has been turned into the Sunshine Child Care and Learning Center, which several staff members utilize for their own children’s day care needs. USDA Rural Development provided a Community Facilities direct loan and a grant towards the day care’s completion.

“Leadership in Spring Valley, both from the municipal standpoint as well as the nonprofit sector, has positioned the community well for the future.  The Village has made upgrades to the wastewater utility that will protect the environment and serve the needs of the community for many years to come,” said Brian Deaner, USDA Rural Development Community Programs Director.  “Likewise, the Spring Valley nursing home has made improvements to the elder care facility and campus which will serve the changing needs of its residents as baby boomers enter their retirement years and look for a quality of life that is deserved in this rural setting.  Rural Development has been instrumental in keeping the costs associated with these large capital improvement projects affordable to the residents of the community.”

For more information on Spring Valley, visit www.springvalleywisconsin.org, and for additional information on Spring Valley Health and Rehabilitation Center, visit www.svhcs.org.  To learn more about USDA Rural Development and its wide array of programs, visit www.rurdev.usda.gov/wi.

 

http://blogs.usda.gov/2013/04/25/usda-rural-development-helps-rural-wisconsin-community-provide-senior-housing-child-care-and-clean-water/#more-45274

One million women in agriculture as the primary farm manager

Women Farmers: One Million Strong

Posted by Agriculture Deputy Secretary Kathleen Merrigan, on April 29, 2013 at 11:00 AM

In the four years I’ve served as Deputy Secretary, I’ve talked with thousands of women in agriculture – from young women thinking about entering farming to older women who have been tilling the soil for decades.  Each of their stories is powerful on its own.  But taken together, they have been an inspiration to the entire country. And today, we know that there are nearly one million of these stories around the country – nearly one million women farming and ranching on America’s working lands.

A study released today by USDA’s Economic Research Service, Characteristics of Women Farm Operators and Their Farms found that the number of women-operated farms more than doubled between 1982 and 2007. When all women involved with farming are added up – including primary and secondary operators – they are nearly one million strong and account for 30% of U.S. farmers.

The study also found that the number of women-operated farms increased in all sales classes, suggesting that size does not matter when it comes to agricultural opportunity for women.

This puts real numbers to a trend that many of us have seen firsthand: there is serious momentum behind women in agriculture.  This is personally gratifying for me – supporting women in agriculture has long been one of my passions. And it is a sign of the growing importance of USDA efforts to reach women farmers and ranchers.

While at USDA, I’ve made this a priority. For instance, in the last four years, USDA’s Farm Service Agency has made significant modifications to its County committee structure to ensure fair representation of minority and women producers.

We are also highlighting the accomplishments of women in agriculture, even as we work to ensure that USDA programs serve them better. Through the Know Your Farmer, Know Your Food initiative, we’ve seen how women are driving the development of local and regional food systems across the country.

Last fall, I penned an op-ed with another women leader in agriculture, New Hampshire Agricultural Commissioner Lorraine Stuart Merrill, about the contributions women are making in the Granite State’s economy through local food.

The ERS study also finds that women are leaders in livestock production.  Nearly half of our country’s women-operated farms—those for which a woman is primarily responsible for making the business decisions—specialize in livestock. During a White House Google+ Hangout about women in agriculture, I talked with Cory Carman, a fourth-generation rancher from eastern Oregon who left farming for another career only to follow her heart back to Carman Ranch to raise cattle.  Now she is the operator of a thriving direct-marketing beef business.

For me, one of the most exciting findings of the ERS report is that younger women are entering farming faster than older women are leaving. Women also have a higher land ownership rate than their male counterparts, with 85% of women owning all of the land they farm, compared to 66% of their male counterparts.

But women farmers and ranchers still have a ways to go. More women than men rely on off-farm income, suggesting that farming cannot support them full-time. Only 5% of women-operated farms have sales of $100,000 or more.

Tonight, I will be traveling to LaCrosse, WI to join WomenShare 2013, an event focused on women in the food system. This will be my last official travel as Deputy Secretary of USDA. As I prepare to leave my post as the highest ranking woman at the Department, know that I will continue to work on advancing women’s opportunities in agriculture.

One million women is only the beginning.

 

***************

Home » Opinion » Columns

September 10. 2012 7:23PM

Another View: New Hampshire’s women farmers are leading the nation

By LORRAINE STUART MERRILL and KATHLEEN MERRIGAN

As more women get involved in farming nationwide, New Hampshire is leading the way. One out of three New Hampshire farms has a woman as principal operator: nearly a 50 percent increase since 2002, and more than twice the national average.

Women farmers and food entrepreneurs are part of the resurgence in agriculture that is bringing renewed spirit to communities and the state economy, creating jobs and forging strong connections between farmers, local businesses, and consumers. The annual Women in Agriculture conference sponsored by the U.S. Department of Agriculture (USDA), New Hampshire Department of Agriculture, Markets & Food, and others grows more vibrant each year.

What makes this state stand out is the range of women-led enterprises and the creative approaches they use. Whether on their own or as partners in family businesses, women have pioneered innovative production methods and are educating consumers about how food is produced. Many market their products locally — through Community Supported Agriculture (CSAs), farmers markets or to local grocers, schools or hospitals.

Before Tracie Smith graduated from UNH in May 1999, she sowed the first seeds of Tracie’s Community Farm, LLC on a small piece of family land. In 2008, Tracie purchased her own farm in Fitzwilliam — 33 acres permanently protected from development with a conservation easement, making it more affordable for farming. Tracie has worked with USDA’s Natural Resources Conservation Service (NRCS) to offset the costs of a season-extending hoop house and several soil conservation practices. Today, nearly 300 families participate in her CSA program. She also sells vegetables, herbs and berries at her small farm store and to numerous Monadnock Region restaurants.

Further north, members of the Women’s Rural Entrepreneurial Network (WREN) are also seeing promise in local food. The North Country nonprofit, based in Bethlehem, provides training for entrepreneurs and obtained funding from USDA Rural Development to support the Local Works Farmers Market in downtown Berlin. The market accepts electronic SNAP (food stamp) benefits, providing more families with access to healthy, local food. WREN Executive Director Marilinne Cooper says the market has “changed the dynamics of how people are eating” in the community. It has also helped jump-start small food businesses. One family launched a bakery at the Berlin market last summer and saw such success that they recently opened their own storefront in town.

The Berlin market is one of more than 80 operating in New Hampshire this summer, a 38 percent increase since 2007. Local and regional opportunities like these help experienced producers diversify their sales and young and beginning farmers — women and men alike — get started. Local food also creates opportunities for small processing and distribution businesses and boosts access to healthy, fresh food for consumers. It is truly a winning strategy.

But we can do more. From the North Country to Greater Manchester, groups are convening to plan and nurture strong, job-generating local food economies. They are identifying needed infrastructure investments: cold storage, commercial kitchens, season-extending technologies, distribution networks and local processing facilities.

This work, of course, is not limited to women. Even WREN now trains both men and women entrepreneurs. But as more women get involved, and as local food demand grows, we have an important opportunity to strengthen the state economy in new ways.

USDA offers an electronic tool to help communities find federal resources to advance these efforts. The Know Your Farmer, Know Your Food Compass is a guide and interactive map with hundreds of examples of USDA support for local food systems around the country, including information on the grants, loans and other tools that helped them start up or expand.

For American agriculture to continue out-innovating the world, we need diverse leadership, diverse markets and strong farming systems. New Hampshire is leading the way on all three.

Lorraine Stuart Merrill is the New Hampshire Commissioner of Agriculture. Kathleen Merrigan is Deputy Secretary of the U.S. Department of Agriculture. The Know Your Farmer, Know Your Food Compass is available at www.usda.gov/kyfcompass.