Women's Health

Can Going Vegan Really Help You Lose Weight? Women's Health We already know that going vegan (eliminating all animal products from your roster, including meat, poultry, fish, and dairy) can be good for your health if you do it right. Thanks to the low-calorie, nutrient-dense nature of plant-based foods, you'll ...

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Can Going Vegan Really Help You Lose Weight? - Women's Health

Sabrina Sucato, For the Poughkeepsie Journal 12:31 p.m. ET June 6, 2017

So, you want to be a vegan? Here are a few reasons why it's a good idea. Video by Jordan Fenster/Poughkeepsie Journal Wochit

Lagusta's Luscious uses organic blood oranges and fair trade chocolate for the specialty Valentine's Day Bark.(Photo: Lagusta Yearwood/Courtesy photo)

It is time to veg out. Vegetable out, that is.

As any local veggie lover will recognize, tis the season for colorful produce and fresh flavors. With so many options available, there is no better time to take veganism for a test run. Whether you have considered a vegan or vegetarian lifestyle in the past or have a friend who extolls its virtues, chances are adopting a vegetable-friendly diet has crossed your mind. Now that CSA shares, farmers marketsand food festivals are in full swing, consider this the perfect time to embrace the healthy bounty the Hudson Valley has to offer by going vegan.

Today, recipes for delicious vegan food abound, fresh produce is widely available, and more and more restaurants offer vegan choices, said Roberta Schiff, director of Hudson Valley Vegans, a community group for local plant-loving eaters.

VEGANISM:Ask the experts when making dietary changes

WATERFRONT MARKET: Produce, specialty foods come to city

Tofu Satay is a featured dish at the Garden Cafe in Woodstock.(Photo: Lea Fridrich/courtesy photo)

Schiff, a vegan since 1993, educates about the merits of veganism at conferences and through the groups website in addition to organizing regular foodie events for members. She highlights environmental impact as one of the chief reasons to consider a change in eating habits.

Animal agriculture causes vast depletion of natural resources and contributes to world hunger, she explained.

The Garden Cafe in Woodstock makes eating vegan seem like a walk in the park with this creamy pesto pasta dish.(Photo: Lea Fridrich/courtesy photo)

According to GRACE Communications Foundation, a New York City-based organization that aims to raise awareness about the environmental and public health issues rooted within the nations food production industry, a pound of beef takes approximately 1,800 gallons of water to produce. In comparison, a pound of tofu requires about 300 gallons.

Of course, concern for the environment is not the only reason to consider adopting a plant-based menu. Personal health can also play a big role inthe decision.

The Garden Cafe's "unmeatball" hero is the perfect meal for sandwich lovers.(Photo: Lea Fridrich/courtesy photo)

Vegans have a significantly lower risk of cancer by virtue of eating more vegetables and fruits, said Vicki Koenig, MS, RD, CDN, a Master's level registered dietitian in New Paltz. She noted thatin addition to having a decreased risk of cancer, vegans often maintain lower cholesterol, blood pressureand body fat levels as well.

Vicki Koenig is a certified dietitian nutritionist based out of New Paltz.(Photo: Michael Gold/Courtesy photo)

As with any food lifestyle change, veganism requires dedication, commitmentand awareness about nutritional needs. Koenig pointed out that vegans can become overweight just like anyone else.

When veganism is done well and done right ... obesity is much less prevalent than what is found in developed countries like the U.S., she said.

Satisfy your sweet tooth with a slice of chocolate peanut butter layer cake at the Garden Cafe.(Photo: Lea Fridrich/courtesy photo)

If helping the planet and shrinking your waistline sound like solid reasons to add more vegetables to your diet, the next step is to figure out how to create a well-balanced meal plan that will leave you happy and healthy.

Lea Fridrich, owner of the Garden Cafe in Woodstock, said thatwith a little creativity, plant-based food options are endless.

With celebrations of the local bounty happening at farmers markets and food fests across the valley,now, Fridrich said, is a wonderful time to explore a vegan diet as locally foraged food becomes available.

Fridrich, who adopted veganism out of a love for animals and concern for their safety, offers a variety of mouthwatering plates at the Garden Cafe, such as a housemade cashew cheese brie plate, a no-noodle lasagnaand a shepherds pie, all made from scratch.

When the meat substitutes are believable and cheeses are creamy, Fridrich said, transitioning to veganism seems less like a challenge and more like a culinary adventure.

Vegan Maui Macadamia Vanilla Creams are handcrafted at Lagusta's Luscious in New Paltz.(Photo: Lagusta Yearwood/Courtesy photo)

Lagusta Yearwood, owner of Lagustas Luscious in New Paltz, said summer is an ideal time to embark upon said adventure.

I think for many of our vegan-leaning customers, its easier to eat less meat in the summertime because theres such great local produce around, and you can prepare pretty simple meals because the produce is so wonderful, which can be a great transition into a vegan diet, she said.

While Yearwood may not be whipping up salads at Lagustas, which specializes in vegan chocolates and confections, she does explore the savory side of vegan eats at Commissary!, Lagustas sister cafe in New Paltz. With menu items such asa mac and cheese casserole, or a cheese and pickle plate for lunch, and handcrafted vegan chocolates for dessert, Yearwood knows how to do vegan eats for all palates.

Indeed, finding sweet and savory options that are more than a weak imitation of non-vegan dishes is an essential, yet somewhat challenging undertaking for plant-based munchers. Luckily, many vegan-conscious locales, such as Red Hooks The Enchanted Cafe, offer a bit of both.

I strive to make sure that vegan options are available at all times, from sandwiches, salads, but also in terms of delicious treats, saidJoe Moscato, general manager at The Enchanted Cafe. In addition to brewing coffees and lattes throughout the day, the cafes staff also serve vegan cupcakes and brownies which, Moscato said, are enjoyed by everyone.

With bites that are just as tasty as they are vegan-friendly, plant-based eaters can enjoy the flavors they love and still maintain the dietary standards they value.

How about a vegan cupcake to celebrate?

Garden Cafe, Woodstock:http://thegardencafewoodstock.com/

Lagustas Luscious and Commissary!, New Paltz, http://www.lagustasluscious.com/shop/

Roberta Schiff, Hudson Valley Vegans:http://www.hvvegans.org/

The Enchanted Cafe, Red Hook:http://www.theenchantedcaferedhook.com/

Vicki Koenig, MS, RD, CDN, New Paltz:http://nutrition-wise.com/

Read or Share this story: http://pojonews.co/2sA0gJo

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Thinking about going vegan? Here's how to make the switch - Poughkeepsie Journal

Pasta so silky and succulent it delights the palate. Salade caprese surprising in its authenticity. A tiramisu with deceiving richness." All are vegan, but so delicious they appeal to all tastes and dietary preferences.

And who would believe these dishes, usually filled with eggs, milk and cream, contain no animal products? Attribute that to the artistry and talent of one creative, masterful chef. For Pietro Gallo, vegan chef for Little Italys Civico 1845, its all about the food. A vegan himself, he knows that a vegan restaurant must have a vegan chef who understands concerns about food purity and cross-contamination. Hes made it his mission to veganize the traditional dishes of his native Calabria, preparing his menu in a separate section of the kitchen reserved for salad and veggie prep apart from the main kitchen. He always uses a dedicated set of pots and pans.

Seated in the sunny, cheerful dining room of the restaurant he co-owns with his younger brother Dario, Pietro explained that both their Italian and vegan menus are a natural outgrowth of the healthful Mediterranean regional cuisine and simple farm-to-table style cooking of their childhood in Cosenza, Calabria, a small city located in the boot of southern Italy.

Now, his produce organic if available comes mostly from San Diego County rather than Calabria, though he still uses his preferred San Marzano tomatoes from Italy, extra virgin olive oil from Puglia, sun-dried tomatoes from Calabria and, for the traditional menu, cheeses and meats from small producers in the Italian countryside.

Its most important to have the right ingredient. Small vendors let us get the authentic products, he said.

Hanging out in the kitchen from an early age, Pietro learned to cook from his mother. The family ate little meat. Instead his mother, who instilled in him her love of cooking, prepared local seafood, legumes and an abundance of fresh vegetables, many coming from his aunts nearby farm.

Because he had always eaten so many vegetables, the transition to a vegan diet was relatively easy and natural. After he settled in San Diego, his American girlfriend introduced him to veganism, explaining the impact on the environment of meat production. He was especially receptive because of his love of animals.

Why waste water? Why kill animals? he explained.

In designing their restaurant, the Gallo brothers incorporated vegan principles of reuse and sustainability, recycling and refinishing old dining tables and chairs and decorating with repurposed ornamental weathered doors and reclaimed wooden beams brightened with colorful silk flowers and greens. They adorned their walls with antique cooking implements brought from Italy or picked up at flea markets.

The brothers grew up around their fathers restaurant supply business in Calabria, where both worked during and after college, and had expected to take it over. Because of poor economic conditions in Italy, the Gallos decided to sell the business after their dads retirement and open a restaurant elsewhere.

They discovered San Diego by chance. A former employee with family in the city suggested San Diego as a good place to study English. Pietro, 33, and Dario, 28, arrived in 2013. They fell in love with the city and decided to return to open their restaurant. It took two years to find the right location, the former Zias Bistro, and execute their plans. In spring, 2015, they opened Civico 1845 at 1845 India St., with two menus offering traditional Calabrian and vegan fare, sometimes with two versions of the same dish, providing fresh options for mixed dining parties.

Finding vendors and importers for the high quality products they require was difficult at first, but Pietro, the kitchen manager and food buyer, and Dario, the general manager and wine buyer, drew upon the knowledge and expertise of front-of-the-house manager Flavio Piromallo and head chef Alfonso Pisacane, both with more than 10 years experience in San Diego-area Italian restaurants. Pisacane also assists Pietro in developing and testing vegan pasta and other traditional Italian favorites.

Since vegans shun any animal products, including milk, cream and eggs, Pietro experimented to find the right formula to create his vegan versions. He devised a mixture of low-gluten 00 flour and semolina, both imported from Italy, for his pasta dough, instead of using eggs.

Its more difficult to make vegan pasta. I found the right balance in blending flours, he explained.

While theres no comparable vegan substitute for eggs, he prefers using potatoes, cornstarch or tapioca as a replacement when needed. He doesnt like tofu and avoids using soy products as much as possible because of common soy allergies.

I try to use natural products as much as possible, he said.

Pietro hasnt found an acceptable commercial vegan cheese. For his caprese salad, he makes his own delicious version of mozzarella from rice, which requires a 24-hour process using special equipment, plus vegan smoked mozzarella and Parmigiana. To improve his skill, he recently completed a course in Italian vegan cheese-making in Sicily.

Pietro views the creation and success of his vegan menu his proudest accomplishment, superior even to earning two degrees while working in his familys business.

Although they expected their vegan menu to provide only 8 to 9 percent of their business, it now accounts for about 30 percent, and many customers order from both menus.

In a recent roundup of expat cuisine, Italian culinary magazine Gambera Rosso honored Civico 1845, along with a Swiss restaurant, as the two finest examples of exported Italian restaurants.

The Gallo brothers have clearly discovered their niche.

Larson is a San Diego freelance writer.

This colorful appetizer, representing the three colors of the Italian flag, includes one slice of each spread per serving. Use fresh or canned Italian San Marzano tomatoes for the tomato sauce for best results.

Makes 6 servings

Sweet Pea and Mint Mousse

8 ounces (1 cups) sweet peas, shelled

15 fresh mint leaves, plus extra for garnish

2 teaspoons water

1 tablespoon extra virgin olive oil

Salt and pepper to taste

6 slices whole wheat bread, toasted

Cannellini Bean Pt

8 ounces ( cup) white cannellini beans, cooked or canned

2 ounces (1/3 cup) capers, plus extra for garnish

2 tablespoons water

1 teaspoon extra virgin olive oil

6 slices whole wheat bread, toasted

Salsa Mediterranea

8 ounces (4 cups) sun-dried tomatoes (julienne cut, soaked in water for 1 hour), plus extra for garnish

4 ounces ( cup) tomato sauce (homemade or canned; Italian San Marzano recommended)

tablespoon brown sugar

1 teaspoon red onion (finely chopped)

6 slices whole wheat bread, toasted

For each spread, place all ingredients (except toast) in a blender and blend until smooth. Spread each mixture on toasted bread. Garnish each slice with mint (sweet pea/mint), capers (cannellini) and sliced sun-dried tomatoes (salsa Mediterranea).

Makes 6 servings

Almond Pesto

3 cups crushed basil leaves

cup spinach leaves

cup blanched almonds

1 cups extra virgin olive oil or more as needed

Salt and pepper to taste

Pasta Dough

4 cups flour (Italian low-gluten 00 flour recommended)

Pinch of salt

Pinch of turmeric

8 ounces water

1 teaspoon extra virgin olive oil

Place greens, almonds and a little olive oil into a blender and start blending, adding salt and pepper and more oil while blending until desired taste and consistency achieved. Set aside.

Mix flour with salt and turmeric. Place flour mixture on a smooth surface or bowl, creating a crater in the middle. Slowly add water then olive oil into flour, mixing well, until a ball is formed. Cover dough with plastic wrap and let rest for 30 minutes. Divide dough into 4 equal parts and roll flat with rolling pin until dough is about 1/8-inch thick. Cut pasta dough into fettuccine strips about 8 inches long and -inch wide. Cook pasta in salted boiling water for 2-3 minutes. Drain in a colander. Mix fettuccine with 2 tablespoons pesto per serving, adding a little pasta water to achieve desired consistency. Place on plate and garnish with almonds and lemon zest.

Makes 6 small cakes

7 ounces dark chocolate

7 ounces soy milk

1 ounce ( cup) cocoa powder

1 ounces (3 tablespoons) brown sugar, packed

1 tablespoon organic corn oil

3 ounces (2/3 cup) flour

Pinch of salt

1 teaspoon baking powder

Icing sugar for garnish

Strawberries and mint leaves for garnish (optional)

Melt chocolate with soy milk in a bowl using a bain marie or place bowl over a pan of hot water. In a separate bowl, add remaining ingredients (except garnishes), mixing with whisk. Pour mixture into melted chocolate and whisk to blend. Pour batter into 4-ounce cupcake or muffin tin. Bake at 350 for 11 minutes. Remove from oven and serve immediately, sprinkled with icing sugar and garnished with optional sliced strawberry and mint leaves.

Recipes from chef Pietro Gallo of Civico 1845.

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Vegan Italian style - The San Diego Union-Tribune

San Antonio Firefighter Aaron Gaunt a finalist in 'Sexiest Vegan' contest (Courtesy of PETA).

A Navy veteran who is a San Antonio firefighter is a finalist in PETA's "Sexiest Vegan" contest.

PETA says Aaron Gaunt beat out hundreds of other entrants from across the nation to advance to the final round of 10 male and 10 female contestants.

There will be two lucky winners, one man and one woman, who will each receive a free vacation for two to Maui, Hawaii, courtesy of Humane Travel.

A news release from PETA states Gaunt served in the Navy from 2008 to 2016, primarily as a firefighter, and was deployed three times with the USS Carl Vinson. Gaunt says the documentary "Forks Over Knives" inspired him to go vegan during his deployment. He now shares his passion for vegan cooking with his fellow firefighters.

"With his plant-fueled strength and energy and his dedication to saving animals' lives, this vegan firefighter is smoking hot," says PETA Executive Vice President Tracy Reiman. "Each finalist in PETA's contest is a testament to how sexy vegans are, inside and out."

VOTE: You can help PETA determine the winners by casting your vote. Voting ends at 12 noon EDT on June 21st. PETA will select the winners based on several factors, including vote count. Winners will be notified and announced on June 28.

For more information and to cast your vote, CLICK HERE.

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VOTE: San Antonio firefighter a finalist in 'Sexiest Vegan' contest - WOAI

Patrons who turned out for Jazz Cruise 2017 all had a grand time aboard the Caribbean Queen.

Loaded with its cargo of revellers, the cruise slowly made its way out of the Kingston Harbour to Freddie McGregor's Big Ship Sailing. And as it navigated the southeastern waters of Jamaica, patrons were treated to an all-inclusive experience of fine food and a wide array of recorded and live music.

Live music was provided by the Denmark-based band, Carl Winter and the Grand Beat. The featured band of three musicians, Jivim Cameron on bass, Felix Lacaros on drum and Winter on keyboard, entertained with songs such as Bye Bye Blackbird, Ole O and Nothing Personal. They also played original pieces, Nothing Mr X and The Dark Side.

In the band's second set, Myrna Hague, conceptualiser of the cruise and a musical icon, teamed with the band, giving her usual energy-filled performance.

On completion of their second and final set, Cameron thanked the audience for listening to them and not jump in the ocean.

The pearl on the high seas, however, was South African Lorraine Klaasen. Her cameo appearance was a taste of what to expect at the two other events: Stuart Hall Conference Jazz Concert and the closing jazz show, on June 2 and 4, respectively.

Klaasen performed between the band break, and so was accompanied by the unsung hero (according to Hague) - Lloyd Denton, on keyboard. The talented vocalist, who recently lost her mother, used the opportunity to pay tribute to her. Playfully, and at times extemporaneously, she added lyrics that brought laughter. But the most unforgettable moment was the demonstration of her mother's dance. Her set comprised of the songs, I Got the Blues, Summer Time and Cigarette.

But such fine act was little comfort to Carol DaCosta, who otherwise had a good time.

"I came to hear Myrna and she only sang one song, so I don't feel as satisfied," she told The Gleaner.

The Gleaner also caught up with Hague, who explained the change of time for this year's voyage.

"Last year, we sailed at 4 p.m., and came back in at 8 p.m. And so, this year, it is later because the company has decided that on Sundays, they were gonna cruise later. We wanted to do Sunday, so we accepted the change of time.

"I think we may have lost some of the older folks (due to the later start time), but we still had a good crowd and it has been a great cruise. The Danish crew was quite wonderful and Lorraine Klaasen was very entertaining, and Chung's has been so gracious with the lots and lots of food, and so it really has been a nice evening," Hague concluded.

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A Relaxing Jazz Cruise 2017 | Entertainment | Jamaica Gleaner - Jamaica Gleaner

HUMPBACK ROCKS Oh, play me some mountain music, Alabama said on their hit song. On Sunday, that came true for people at Humpback Rocks as they listened to a melody surrounded by mountains on the Blue Ridge Parkway.

Harmony Hill played on Sunday as they kicked off the first of the summer series at Humpback Rocks sponsored by the Friends of the Blue Ridge Parkway.

The first concert with Sunny Side on May 28 was rained out; they hope to reschedule.

Many families come to the mountain early, hike up to the Rocks, enjoy a picnic and explore other features of the park before settling in for the afternoon concert, Jim Harrington, coordinator of booking and scheduling, said.

The concerts are free, open to the public and held at the parkway visitor center milepost 5.8.

The series hopes to highlight mountain music.

Since there was no radio or television in mountain living, music was the means of entertainment, a press release from Friends of the Blue Ridge Parkway said. People told stories of hardships and comforts through the instruments they played, the movements of their dances and the lyrics of their songs.

Mountain music was more than just a tune. It was life stories put to instruments such as the fiddle, banjo, guitar and more.

All of the bands for this series represent, more or less, the 'Old Time' music genre: the instrumentation will include banjo, fiddle, guitar, upright bass, mandolin, autoharp, harmonica and voice, Harrington said. One of the best things about living where we live is the rich abundance of truly talented musicians we have among us.

All of the concerts are family-friendly and run from 2 to 4 p.m.

My hope for the audience is that they will enjoy a relaxing afternoon in a beautiful, historic setting and be transported to an earlier time when 'home made' music was an important form of entertainment and community-building, Harrington said. We also hope that the music will serve as a reminder of our good fortune in having the Blue Ridge Parkway and the historic farmstead so close by.

Other concerts in the series include: Farm Use String Band, June 18; The Lovell Coleman Band, July 2; The Bill Wellington String Band, July 16; Harmony Hill, Aug 6; Grassy Ridge, Aug 20; The Mutton Busters, Sep 3; Blue Mountain Sunrise, Sep 17 and Uncle Henry's Favorites, Oct1.

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Play some mountain music - The Daily Progress

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Is today going to be another day filled with little annoyances? Not if we can help. Here are some expert-approved tips to decompress.

I take a walk in the Botanical Gardens, said Robert Bilder, a professor of psychiatry at the Semel Institute and director of the Tennenbaum Center for the Biology of Creativity in the Semel Institute at UCLA. One of the most important tips is to unplug and get away from the constant tyranny of email, messaging, Twitter feeds, and the other ubiquitous stimuli that tend to take over our plans for action.

I try to go out to lunch everyday to get myself out of my office and let someone take care of me (food is cooked for me, cleaned up for me, etc.). It's a break from taking care of others, said Ann Kearney-Cooke, a psychologist at the Cincinnati Psychotherapy Institute.

I find it easy and convenient to self-massage acupressure points classically used to ease stress and promote relaxation. These are easy to reach on my hands and my wrists, said Dr. Lawrence Taw, assistant clinical professor UCLA Center for East-West Medicine at the David Geffen School of Medicine at UCLA.

I pause and think of a few people who love me and trust my intentions, said Dr. Amit Sood, a professor of medicine at the Mayo Clinic. I send silent good wishes to the person in front of me.

Stop, drop and do yoga! Even just a pose or two can help to calm the mind and recharge your batteries. Try Tree Pose standing by your desk, or a twist sitting in your chair, said Rachel Brathen, aka "Yoga Girl" and author of the new book Yoga Girl.

I use mood food to turn my mood around in the very short time, said Frank Farley, a professor of psychology at Temple University.

I listen to Mozart (elegant, beautifully structured, relaxing), said William Fullard, professor emeritus of psychology at Temple University.

I meditate, said Sood. I cultivate habits that relax the mind for example, when I wake up, I think about five people I am grateful for before I start my day.

Know that life is not as serious as your mind makes it out to be. There are a lot of beautiful things around you. When you feel stress creeping up, focus on them, said Brathen.

When I get home from work I have created my own ritual of transition, said Kearney-Cooke. As soon as I get home I change into more comfortable clothes, turn on jazz or classical music and after eating dinner, engage in some type of movement (exercising, dancing, etc) or connecting with others in a casual way.

TV and some online activities can often be very relaxing, said Farley.

I connect each day with my adult children and husband and close friends and the closeness with them is fulfilling and often shifts my energy after a tough day, said Kearney-Cook.

When things get super busy and you feel like you have a hard time keeping up stop. Close your eyes. Take five, very slow, very deep breaths. Focus where you are in this moment. Then get back to work, said Brathen.

Surround yourself with role models who inspire you by their words and actions, said Sood.

I reboot on a weekly basis by volunteering at my church where I serve as a childrens Sunday school teacher. This is a way to take the focus off myself and direct it towards others, said Taw.

Commit to finding happiness through kindness, said Sood.

Take a dance break (yes!), go for a walk outside, hug your dogs. Come back to light and love, said "Yoga Girl" Brathen.

This post was originally published in May 2015

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17 exceptionally easy ways to relax from people who know how to chill - Today.com

A pair of local musicians will help kick off the fifth season of Heppners Music in the Park summer concert series.

Frazer Wambeke and Luke Basile will perform Sunday from 5-7 p.m. at Heppner City Park, 444 N. Main St. There is no admission charge. People are encouraged to bring a blanket or lawn chair and enjoy a relaxing evening listening to music. In addition, pulled pork sandwiches with all the trimmings will be available by donation to the Shared Ministrys well-building efforts through Living Water International.

The monthly series also features Bram Brata (July 9), Elwood (Aug. 13) and Eric Jepsen and John Wambeke (Sept. 10). In case of inclement weather, the concerts will be held at Heppner Elementary School, 235 E. Stansbury St.

For more information, contact the Heppner Chamber of Commerce at 541-676-5536 or heppnerchamber@centurytel.net.

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Wambeke, Basile to perform in Heppner - Hermiston Herald

How do you react to stress?Do you tend to become angry or agitated? You may respond best to relaxation techniques that quiet you down, such as meditation, deep breathing or imaginary.

Do you tend to become depressed, withdrawn or spaced out? You may respond best to relaxation techniques that are stimulating and that energise your nervous system, such as rhythmic exercise. Do you tend to freeze speeding up internally, while slowing down externally? Your challenge is toidentify relaxation techniques that provide both safety and stimulation to help you rebootyour body system. Take up activities, which make you busy like a morning walk, yoga, meditation.

Arm yourself with healthy snacks:

According to an American Psychological Association (APA) survey, more women than men (one in three)turn to comfort food such as ice-cream and cookies to ease stress. Its common for women to denythemselves favourite foods because theyre trying to lose weight. But under stress, the urge for thembecomes even stronger.In fact, researchers at Montcalm State University in New Jersey recentlyconfirmed that dieters are more likely than non-dieters to overeat when under pressure, binge on thevery same high-fat foods they normally try to avoid. The key is to not deprive yourself. Keep three orfour healthy snacks on hand that you know youll probably wantpeanuts, if you like salty; string cheese,

Speak S-L- O-W- L-Y, not that you annoy everyone by completely altering the rate at which youspeak. But if you learn to pace yourself and think what you say, youll trick your mind into a calmermood.

Stop watching the clock:

Were constantly reminded of how we are used to see the clock when there is no time left. This fuels frustration and we put ourselves under pressure to make deadlines for our work. Try to finishyour work the day you get it and limit the number of clocks in your home.

Prank It out:

Laughter is an instant cure for stress. We all know this, but we often fail to take advantage of it. Theres no limit to how much fun you can have, and people dont have enough! No ones watching and waiting to criticise you for laughing too much. So buy some water balloons. Play a prank on the kids.Inject some innocent immaturity into your family life. Its healthy.

Engage your mind:

Most people stop learning and reading after college. Mental health and longevity studies consistentlyshow that humans who engage their minds with activities like puzzles, reading, art, travel, new hobbies,and languages are happier, healthier, and live longer and are in fact away from stress and depression

.This is your one, precious life make the most of it! It doesnt matter if youre a lousy painter or canbarely catch the ball. If you like it, do it.

Be present:

Slow Down.Take 5 minutes and focus on only one behavior with awareness . Notice how the air feelson your face when youre walking and how your feet feel hitting the ground. Enjoy the texture and tasteof each bite of food. When you spend time in the moment and focus on your senses, you feel less tense.

Listen to Your Favorite Music:

This is something that works its magic almost every time it is put to use. All thats required is assemblingyour favourite music so that you can play it any time you feel stressed. Choose songs that help you torelax rather than those that get you pumped up. Many people find that separating their music basedon what they need it for works best. You can have a pre-workout list of songs at the ready -a stress buster list for at work when you still need to be alert, and relaxing list of songs for when you gethome and can chill out.

Stress is not something you banish from your life once, and youve slayed the dragon for good. It canrear its ugly head at any time. Do your best to make much of thislist a part of your life and youll find that you stress less and less.

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Seven simple stress relievers for good health - The Statesman

Martin Husling | Fred Marvaux/European Union

Martin Husling wants the European Commission to preserve an expansive definition of organics.

By Emmet Livingstone

6/6/17, 1:05 PM CET

Updated 6/6/17, 10:28 PM CET

One of sustainable farmings old warhorses spent the better part of the lastthree years fighting to keep pesticides in organic produce.

German Green MEP Martin Husling, 56, leads the European Parliaments negotiating team in a legislative battle over the very identity of what it means to be organic.Years of grueling talks over that hotly disputed organics dossier nearly collapsed last week.

Huslings unwavering vision for the future of organic food, and his unwillingness to compromise, has likely sealed the fate of abortive legislative reform.

The debate hinges on a popular misconception about what organicreally means. Producers who use the label profit handsomely from consumers who think it means chemical-free.Thats not what the label actually mandates in the EU.

For organic farmers likeHusling and under European law the label means a series of standards and practices resulting in amore sustainable method of agricultural production.Organic products frequently contain pesticide residues.

The European Commission wants to change that with a plan to bring the industry in line with what consumers really think organic food is and limit pesticide residues.

In response, Husling said that any measure limiting pesticide levels in organic products would hamstring green-minded farmers and ultimately prove harmful to the environment. Reducing organic to a production without pesticides thats only one part of organic, Husling said. What angers me is the fact that the Commission just picked this one criterion and made it the decisive one.

Huslings opposition to the Commission has pushed the talks to the brink of collapse.

The Maltese presidency of the Council of the European Union canceled the latest negotiating round, scheduled for last Wednesday, after a majority ofgovernments rejected a proposed compromise.

Husling said last week that the reforms would fail if they are not wrapped up by the end of the month.I dont see any other possibility with us carrying on with this [afterward], he said.

If the talks do collapse, few in the organic farm industry will complain. Jan Plagge, the president of Germanys largest organic association Bioland, said that German farmers in fact routinely criticizeHusling for not fightingthe Commission hard enough.

When Husling took up the mandate, the expectation was for him stopthe process, he said.

Europes ravenous appetite fororganic food isonly abouta decadeold. Themarket nearly tripledbetween 2005 and 2015, jumpingfrom a 12-billion-a-year industry to one worth some 30 billionannually.

Brussels introducedits first tranche ofrules in 2008,but the industrys meteoric risesent policymakersback to the drawing board. Fearing the regulations were unfit for the exploding industry and fraudsters could exploit gaps, the Commission floated a change in 2014 intended to preventa massive loss of consumer trust in the sector.

Everyone agreed that several issues needed fixing, and fast. For example, the EU acceptsorganic imports from countries with vastly different rules, such as the U.S. or India, and leaves quality checks up to foreign authorities a set-up ripe for scandal.

Things got complicated when Brussels proposed controls in Europe that wouldbring organic labeling into line with what consumers cameto believe it stood for.Wehave to defend the integrity of the organic label, European Commissioner for Agriculture Phil Hogan told POLITICO last year.

The Commissions more contentiousproposals include annual controls on organic farms, forcing organic crops to be grown using onlyorganic seeds (of which there is a shortage) and most controversially decertifying products containingpesticide traces abovea certain limit.

Mainstream organic producers bridled. They had only justgrown accustomed to EU regulation, and now Brussels was proposing a fundamental rethink likely to raise theiroverheads.

The big message is that we didnt ask for this reform, said Christopher Atkinson, the head of standards at U.K. organic certifier the Soil Association. Rather than simply tightening up legislative sloppiness, what Brussels was proposing threatened to be disruptive to organic food and farming in the EU, he added.

Huslingsplace at the center of the debate gave him what will likely be the greatest political influence he will ever yield.

He is a soft-spoken, unassuming and rumpled farmer from rural Germany. His mop of untidy silver hair and collection of somber blazers project a professorial air.

Born in Hesse, he said that he was politicized when he entered local politics in 1981 for the German Green party, convinced that energy and environmental policyneeded radical change long before greenissues became as mainstream as they are today.

He took over his parents farm and, determined to make his personal lifestyle match his politics, converted it to organic in 1988. Im an organic farmer of the first guard, he said. There werent even 20 organic farmers in all of Hesse. Organic farming was a total niche.

Kellerwaldhof, Huslings farm,is a picturesque placenestled near woodlands. It boasts cows, pigs and even Shetland ponies though the lions share of revenue comes from organic cheese and milk production. Most of its power is supplied bywood or solar energy.

Husling, who was elected to Parliament in 2009, said his son and his sons girlfriend now run the farm, while his wife is still deeply involved in its day-to-day business.

ForHusling and the majority of farmers in the industry organic farming is less about protecting the consumer than preserving the planet.

If you look at where a lot of environmental problems stem from, the root cause is often agriculture Martin Husling

If you look at where a lot of environmental problems stem from, the root cause is often agriculture, said Husling, pointing out that modern agriculture produces much of the worlds greenhouse gas emissions. Converting to organic will help safeguard water, soil and other natural resources a lot, he added.

The Commissions proposal to limit pesticide levels on organic produce would cripple the industry, he said. Though organic farms face strict limits on what chemicals they can use they often sit next to conventional plots, meaning traces of pesticides are impossible to prevent.

If I didwhat theCommission proposed, then Id put all the costs onto the sector thatdoesnt really use chemicals, hesaid. Thats a distortion and an unfairness thatwill pushthe organic industryback into a niche.

Powerful countries such as Germany vehemently opposed the Commissions pesticides plan.Others such as Italy are deeply committedto it. Parliament, meanwhile, underHusling, declared pesticide limits to bean undebatable red line.

The Commissionsaid in December 2014 thatif negotiators did not reach agreementwithin six months it would withdraw the proposal. And yet the talks trundled along, longer than any other legislative negotiation in recent memory, eclipsing even the length of 2013 talks to reform the EUsbyzantineCommon Agricultural Policy.

The impasse, said Soil Associations Christopher Atkinson, came down to incompatible definitions of organic.Its like trying to reach a compromise between deciding whether you drive on the left-hand side of the road or the right-hand side of the road, he said.

Many blameHusling for the gridlock, with several sources saying his inexperience and strong convictions have tried patience and slowed progress to a halt.

I have never been involved in anything as shambolic Julie Girling, Conservative MEP

Its very bad form as a fellow MEP to criticize him, but I find it quite hard not to, said Julie Girling, a Conservative MEP and one of Huslings so-called shadows from another parliamentary group, who is now calling for the reform to be scrapped. I have never been involved in anything as shambolic.

Tim Heddema, a Dutch diplomat who participated in the talks, saidHusling was woefully underprepared forthe largely technical talks. He added that Husling is notoriously difficult to meet in person, which contributes to the huge delays.

When Heddemadid manage to sitdown withHuslings team,Heddema said that they wouldwaste time with philosophical discussions about the nature of organic food rather than delving into nitty-gritty legislative details but then turn around and challengeminor pointsduring the talks.

Parliament made every detail political, he said. There wasnt much love lost.

Husling pushed backat suggestions that he was lax about putting innegotiating legwork, though he allowed thattime constraints and fewer staff at the European Parliament made it impossibleto meet everyone.

Othersources who spoke to POLITICO on condition of anonymity said everyone was exhausted and fed up with the file. Anothersaid thatHusling and his small staff worked ridiculous hours on the dossier.

All the negotiators, including Husling, areadamant that they do want to arrive at a solution, however unlikely one is. But increasingly, industry veterans and policymakers say the organic talks will slide into oblivion, leaving existing rules that open organics to fraud in place.

Jakob Hanke contributed reporting.

Link:

The German Green who fights to keep pesticides in your organic food - POLITICO.eu