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Vibrance no. 1
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Thoughts
from the Orchard
by David Klein, Ph.D.,
Managing Editor
"We
are a part of everything that is beneath us, above us, and around
us. Our past is our present, our present is our future, and our
future is seven generations past and present." -Haudenosaunee
teaching
It seems that all is at a crossroads. Do you, too,
sense a barrage of forces nudging you to make lifestyle changes
in order to cope with what lies immediately ahead? In almost every
aspect of my life I feel the need to reevaluate and further "naturalize"
my way of living. In reflecting upon the mounting global socio-economic-political-ecological-spiritual
crisis, the importance of this magazine's message, its inadequate
mass-market penetration and my recent fiftieth birthday milestone,
I have decided to pursue a higher path with this magazine, one which
radiates a more universally appealing and marketable image to get
our message out to the world on a vaster scale...and its new name
is Vibrance.
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A Global Vision General Principles
for a Sustainable Planet
by Jim Sloman
A Unified humanity will be essential in this time of uncertainty—and
A Global Vision is a guide to that achievement. It points to a future
that could be truly sustainable and benevolent. The article series
you’re about to read could change your perceptions of life
on planet Earth and your vital contribution to Earth’s future.
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Restoring Our Earth To Vibrant Health
by Don Weaver • Earth Health Regeneration
You may have already consciously embraced your part in healing and
restoring the Earth to a much higher state of health and vibrance,
but if not, please consider this your invitation! This has been
my main focus for 30 years while replenishing soils, planting gardens
and orchards and teaching about the health of the Biosphere. While
many socio-ecological problems have worsened over these 30 years,
it appears that an ever higher percentage of our 6.6 billion population
is waking up to the need to transform our ways of living, to truly
go “green,” to make peace with the Earth and ourselves,
to end the “war on Terra.”
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Food
& Health Safety News The Codex Alimentarius Monster Update:
Slowly, Quietly Rampaging Along
by David Klein, Ph.D.
and Sharrhan Williamson
If you have not yet read our long article on Codex
Alimentarius in Living Nutrition vol. 20 or here,
we hope you will. This topic is of the largest importance. The implementation
of weak and toxic global food, agricultural and supplement standards
is well under way, and is tearing down the natural health industry,
including organic food standards. It is all being conducted so surreptitiously
that few know what is going on. The European Union has already adopted
the food harmonization standards of the "Codex Committee on
Nutrition and Foods for Special Dietary Uses."
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The Luscious Loquat
by Ken Love
The
loquat is steeped in tradition and ancient Chinese mythology. For
many years only Chinese royalty was allowed to eat the fruit, as
it was thought that loquat fruit falling into the rivers gave the
koi, or carp, the strength and desire to swim against current and
up waterfalls, thus transforming into the mythical dragons. The
emperor didn’t want the common people to have that kind of
strength. The fruit was introduced from China to Japan as early
as 700 A.D.
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Savvy Shopping
by Melissa Moser
In
an ideal world, you could get all your food from your garden and
trees, but modern living often requires that we go shopping for
food. It is important to become a conscientious shopper, not only
being aware of what companies you are supporting, but also of the
costs involved. Yes, in the short term, fresh organic food can be
more expensive, but in the long-term, the extra personal cost is
easily recouped through reduced medical costs and increased energy.
As well, when we consider the global advantages of eating and living
"green," it makes sense to obtain the highest quality
food possible.
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Elegant Rawfood Cuisine: Party Pleasers
by Living Light Chef Christina Chadney
Molé
Verde. This recipe reminds me of something I tried years
ago in England—a dish called “mushy peas,” somewhat
like creamed corn. While “mushy” may sound uninspiring,
it had a lovely comforting creaminess. I've added a Mexican twist
to the “mushy peas” which makes for a “smashing”
(as they say in England) experience! “Molé” means
“concoction”—usually a rich, reddish-brown sauce
that often includes chocolate. This green molé is quite different—it’s
a gorgeous smash of peas, cilantro and lime.
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