January 23, 2019

Dynamic Aging: How To Change Your Habits

LOS ANGELES ( January 23, 2019)–What if your pain and lack of mobility isn’t due to your age, but your habits? What if changing how you move can change how you feel, no matter your age? Author Katy Bowman’s Dynamic Aging: Simple Exercises for Whole-Body Mobility, is an exercise guide to restoring movement, especially for healthy feet, better balance, and the activities of daily life. Biomechanist and movement teacher Katy Bowman shares exercises and habit modifications for varying fitness and mobility levels. Bowman teaches people new ways to move their bodies. She has worked with groups of competitive athletes, young […]
January 15, 2019

Genius Foods Can Make You Smarter, More Productive

LOS ANGELES (January 15, 2019)–Max Lugavere has always been interested in nutrition, but it wasn’t until his mother started showing the early signs of dementia that he started researching the link between food and the brain. “After the trauma of her diagnosis and seeing the way cases like hers are treated in the top neurology departments in the U.S., I became laser-focused on learning how food affects cognition,” says Lugavere.  “What shocked me was finding that often, changes begin in the brain decades before the first symptom. I decided to use my platform to educate others on how powerful their […]
February 20, 2018

How To Thrive in a Turbulent World

LOS ANGELES, Calif (January 20, 2018)–Forget Type As and Bs. The future lies with Type Rs—the resilient individuals, leaders, businesses, families, and communities who turn challenges into opportunities in times of upheaval, crisis, and change. Type R stands for Transformative Resilience and is the focus of a new book by strategy and leadership expert Ama Marston and psychotherapist Stephanie Marston — Type R: Transformative Resilience for Thriving in a Turbulent World. According to the authors, those who follow the principles of this program find themselves more and more able to cope with difficult circumstances in these challenging times. Readers learn […]
February 2, 2016

Mark Bittman Helps Us Improvise in the Kitchen

Kitchen Matrix is Mark Bittman’s latest book and, as always, it’s worth adding to your food library.In this unique book, Bittman takes the guesswork out of kitchen improvisation, demonstrating the galaxy of dishes that can be inspired by a single ingredient once you’ve unlocked its essential nature. The book is a result of his five-year New York Times “Eat” column and includes formulas, recipe generators and a plethora of ideas for both single ingredients (potatoes) and full dishes (pasta primavera).  “It always seemed like if you could cook one thing, you could cook five things, and if you could cook a […]
January 26, 2016

New Breakthroughs in Food Apps

The Consumer Electronics Show (CES) is a global consumer electronics
February 11, 2014

Cooked: A Natural History of Transformation

  In Cooked, author and activist Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink.  Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Cooking—of whatever kind, everyday or extreme—situates us in the world […]
February 4, 2014

Protect Yourself from Unhealthy Chemicals

In his devastating expose, The Hundred-Year Lie: How to Protect Yourself from the Chemicals That Are Destroying Your Health, investigative journalist Randall Fitzgerald warns how thousands of man-made chemicals in our food, water medicine, and environment are making humans the most polluted species on the planet.  The Hundred-Year Lie began in 1906, when the U.S. Congress enacted the Pure Food and Drug Act, a law that gave Americans the illusion of food and drug safety. Germs were identified as Public Enemy Number One, and synthetic chemicals in food and medicine were hailed as the cure for this germ threat. “Better […]