Food Fight Courier

BALANCED LIFE, BALANCED DIET

Life can get hectic at times, and busy schedulescan make eating healthy hard. Learn how one

busy family plans its meals in advance.

Page 2

GUIDE TO EATING LOCAL & HEALTHY

Learn about 36 restaurants that offer farm-to-table fare and healthy dining options

in the Louisville area.

Pages 6-7

THE HIGHS & LOWS OF GMOS

Two farms, two visions of food and agriculture.Read about genetically modified food and its

impact on people and the environment.

Page 12

ILLUSTRATION BY CLAY SISK/GANNETT

PRESENTS A SUBSCRIBER-EXCLUSIVE PREMIUM EDITION | SUNDAY 5.22.16

trates the five food groups(right) that are the buildingblocks for a healthy diet.Fruit, vegetables, wholegrains, protein anddairy are the foods youwant when you fill yourplate at every meal.

You can print onefrom ChooseMyPlate-.gov. and stick it on your re-frigerator. As you make din-ner, pack lunch boxes or grabfood for a snack, continually askyourself if you are filling your plate withthe five food groups.

Keep a running total in your headthroughout the day and make up for defi-ciencies. For instance, did you miss eat-ing a vegetable at breakfast? Then dou-ble up at lunch.

Here are some tips» Breakfast smoothies that include spinachor other greens are a great way to sneakveggies into your first meal of the day.

» Yogurt, wholegrain cereal andfruit make a greatbreakfast parfait.

» Let your chil-dren pick one new

fruit or vegetable to trywhen you grocery shop (tohelp them find nutritious

foods they enjoy).

» Get your children involvedwhenever possible. If your kids

help prepare dinner, even if it’s some-thing they don’t think they’ll like, they’ll bemore likely to eat and enjoy it.

» Be creative and use snack time wisely.Apple slices with low-fat cheese hits thefruit and dairy category.

» You’ll fulfill the grain, protein and fruitsections when you spread almond butter orpeanut butter on a graham cracker and topit with mandarin orange slices.

» Kids tend to eat more raw vegetables

2K Sunday, May 22, 2016 The Courier-Journal #KY#Metro#

Indiana gems abound, like the downtownNew Albany farmers market and another atthe foot of the Big Four bridge in Jefferson-ville. You’ll find more details on these andothers online at courier-journal.com/farmfood.

If you can’t get to a farmers market, yoursupermarket is doing its best to help. Conven-

There are 30 of them that sprout in andaround Louisville in springtime. Saturdaymornings bring the Bardstown Road farmersmarket and the Douglass Loop farmers marketin the Highlands, as well as the BeargrassChristian Church market on Shelbyville Road inthe heart of St. Matthews.

tional grocers like Kroger and ValuMarket areshopping local produce auctions to buy direct-ly from Kentucky and Indiana farmers.

In most instances, supermarkets label thisproduce as local. ValuMarket, for example,sources all of its pumpkins from local farmersin the fall.

TIPS FOR EATING LOCAL & HEALTHY

#1: Check out a farmers market

When you visit a doctor, you’re asked about your in-surance, medications, medical history and whetheryou drink, smoke or exercise. • Chances are, youwon’t be asked what you eat. • Yet medical experts

say what we eat can have the largest impact on our health, cut-ting our risk of obesity, heart disease, high blood pressure, diabe-tes, cancer and a host of chronic ailments.

“Americans have a big problem,”said Donald Hensrud, medical directorfor the Mayo Clinic Healthy LivingProgram. “Just one in four of us con-sume the recommended minimum offive servings per day of fruits and veg-

etables. Meanwhile, people who areeating this basic amount of produce,the data shows, achieve an overall 20percent decrease in total mortality.”

“It sounds like something yourmother would say,” Hensrud said.

“Those two statistics show where wecould be if we made some simplechanges.”

At the Heuser Clinic on River Roadin Louisville, surgeon Louis Heusersaid he founded his preventative medi-cine practice out of frustration.

“I was trained as a sick doctor. Overthe years, I noticed my breast cancerpatients weren’t dying of breast can-cer,” Heuser said. “They were dying ofdiabetes, heart disease and complica-tions of obesity,” because of they waythey ate and lived.

In this special section, we offer sim-ple changes you can make to improveyour health. We also share personal sto-ries from people who transformed theirlives when they ate differently and tipson how to shop for affordable, organic or

whole foods. We explore the controversyabout genetically modified crops, delveinto food sensitivities, and show connec-tions between health and the local foodmovement.

The conversation about food andmedicine is changing in the Louisvillearea. It all adds up to consumers, physi-cians and restaurateurs taking action inlight of rising health problems thathave their roots in our Western dietheavy on processed foods and un-healthy restaurant meals.

“There are a lot of healthy peoplewho are really sick and they don’t knowit,” Heuser said. “They don’t have to godown that road.”

Jere Downs can be reached at (502)582-4669, [email protected] Jere Downs on Facebook.

Biggest impact on your health?

IT’S YOUR DIETJERE DOWNS @JEREDOWNS

Race cars perform best when the fuelmixture is just right. Same goes for yourbody. If you’re filling your own tank withsugar and fat, your body won’t performas well as if it’s running on fruits, vegeta-bles, whole grains, lean meat and fishand low-fat dairy.

Bottom line, when you eat well you feelwell, and it’s not hard to make that happen.

Make it simpleProtein (lean meat, fish, eggs and low-

fat dairy) builds muscle. It’s like the en-gine in the race car. You need muscle toburn calories.

Complex carbohydrates (wholegrains, fruits and vegetables) are thefuel that make your body go.

An easy visualThanks to the USDA’s MyPlate, it’s su-

per simple to know what makes up ahealthy meal. MyPlate clearly illus-

when ranch dip is available. But the regularversion of the dip is very high in fat. You canmake it yourself with fat-free sour creamand powdered ranch seasoning (sold in thesalad dressing aisle at most stores).

» Make your own flavored drinks. Slice alemon, cucumber and add some mint to apitcher of water you keep in the refriger-ator. Most of us don’t drink enough waterso creating your own flavors with fruit andherbs can be fun as well as delicious andrefreshing.

Healthy, affordable recipesLooking for more ideas? “Family

Friendly Cooking” with Chef Nancy Russ-man and Kirby Adams airs on Metro Tele-vision. You’ll find a month’s worth of tasty,affordable healthy recipes that your fam-ily can make. Go to http://vp.telvue.com/preview?id=T01343&video=21939, type“FOOD” in the search box and it pulls upall the recipe shows.

Contact Kirby Adams at [email protected] or (502) 582-4336.

IT STARTS WITH FOOD LITERACY

Getting your family to eat right,feel good easier than you think

DAVID R. LUTMAN/SPECIAL TO THE CJ

Chef Nancy Russman teaches kids (and their mothers) how to make healthy and tasty lunches. Here, Teara Scott, 12, left, and Niara Snowden, 8, try their hand at making the chef's Kind of aCannoli recipe, which uses ricotta cheese, small chocolate chips, vanilla extract and fresh cut strawberries, all served on graham crackers and topped with powdered sugar.

KIRBY ADAMS@KIRBYLOUISVILLE

#KY#Metro# The Courier-Journal Sunday, May 22, 2016 3K

Stock your pantry with local sweeteners.Honey and maple syrup top the list. Localhoney is better for your body, especially toprotect against allergies. Honey importedfrom overseas may contain residues fromunsafe drugs, according to the Food & DrugAdministration.

Both honey and maple syrup at manyretailers are also too often blended with highfructose corn syrup and other additives. Lookfor local producers on the label of these prod-ucts at produce stands and markets. Locallyproduced maple syrup, for example, is thetop-selling product at Rainbow Blossom Natu-

ral Markets. In the sweet and local category,sorghum syrup is coming back as a pantryfavorite sourced from Amish and Mennoniteproducers at fruit stands and independentretailers like Reynolds Grocery in Clifton (502)893-8919 and Seeds and Greens NaturalMarket in New Albany, Ind., (812) 944-3800.


#2: Get the good sweet stuff

When Melinda Harden was a 35-year-old pharmaceutical sales repre-sentative, she was depressed, ex-hausted and her signature look was“puffy, namely around my eyes,hands and feet.” Every day, shesmoked two packs of Marlboro Lightsand drank six cans of Mountain Dew,Coca Cola or diet Coke. A two-poundbag of peanut M&Ms was her week-end snack.

“I was well-acquainted with thesickness side of things, seeing it first-hand in doctors’ offices. I’d see obesepeople struggling to get out of waitingroom chairs,” she said. “I knew Ididn’t want to be sick. But I wasn’tsure what it really meant to live well.”

When foot surgery landed her onthe couch for 10 weeks in 2000, Har-din cracked open books on health andfood. It took 32 attempts to quit smok-ing. It took five years to switch fromsugary lattes to black coffee. The veg-etarian lifestyle of smoothies, veggiewraps and nightly spaghetti had itsups (cheekbones!) and downs (swol-len belly). That’s how she learned herbody rejected grain. Hardin switchedfrom a vegan diet to grass-fed, orga-nic meat while eating farm-raisedwhole foods. She earned a master’sdegree in holistic wellness and nutri-tion.

Since 2013, Hardin and her hus-band have owned Harvest Café inShelbyville, where vegans, vegetar-ians and meat eaters alike enjoywhole-foods-based meals. She’s alsodiscovered the power of supple-ments, based on the needs of her bodyand a gut once overrun by prescrip-tion antibiotics and yeast. The motherof two girls, ages 5 and 7, teacheswellness and exercise on the side.

Vital statistics» At age 41, I feel like I am 27. » I no longer take two asthma pillsand use a rescue inhaler, and I am arunner. I drink two glasses of filteredwater when I wake up. » Three days a week, I run a 5:15 a.m.exercise boot camp where we do upto 100 burpees, 60 lunge jumps and100 squats.

How changing food changed my life

“I feel like I keep getting healthierand younger all the time,” Hardin said.“I get time restraints and budgets. Iunderstand that cooking takes morethan the drive-thru. But I know fromworking that you really do either in-vest in your wellness or in sickness.”

ResourcesTo learn more, visit Harvest Cof-

fee & Cafe, 524 Main St., Shelbyville,call (502) 633-8090 or check out Har-vestCafeKy.Wordpress.com

Jere Downs can be reached at (502)582-4669, [email protected] and Jere Downs on Facebook.

HEALTHY TESTIMONIAL

ALTON STRUPP/THE COURIER-JOURNAL

Melinda Hardin rebooted her health byexercising and changing her diet.

From sugaraddict andsmoker towhole foodsrestaurateurBY JERE DOWNS@JEREDOWNS

Waiting for a towtruck to pick up myson’s car, I couldsee the conve-nience store within

walking distance. It was dinnertime, I was hungry, and I thoughtfor a second about running in for aquick — and unhealthy — bite.

But then I remembered theweekly meal plan my family and Ihad made. On that night’s menu:vegetable-and-goat cheese sand-wiches on crusty bread. My hus-band Stu offered to meet mesomewhere and bring them alongafter the tow truck arrived. Weended up eating together at a pic-nic table at the Jewish Communi-ty Center of Louisville.

Poor food choice avoided.Ours is a very busy family. I cov-

er health for both The Courier-Journal and USA TODAY, and jug-gle a constant stream of short-term and long-term stories, busi-ness trips and ever-changingdeadlines. Stu is a freelance writerwho also heads up a local electriccar group. We’ve got a 17-year-oldson, Aaron, with almost-daily la-crosse practices, and a 14-year-olddaughter, Eden, with after-schoolart classes and guitar lessons.

We get tired just thinkingabout all that’s on our metaphori-cal plates.

For many families, that’s a rec-ipe for relying on fast food andother quick but unhealthy din-ners. Our answer to this dilemmais our weekly meal plan, which isbasically a list of homemademeals for each day of the weekthat allows us to meet our goal of akosher, mostly vegetarian diet,even in the face of unforeseen ob-stacles such as late-breaking sto-ries or our son’s flat tire. Foryears, public health experts havetold me the best way to stay well isto make the healthy choice theeasy choice. A meal plan is oneway to stay on track.

It works like this: On Satur-days, we take an inventory ofwhat we’ve got in our pantry andrefrigerator. Those foods becomethe initial backbone of our dinnerplan, since we want to first use upwhat we have. Then, we brain-storm about what we can make us-ing those ingredients, and make a

shopping list of what we still needto buy. Stu takes that list to ourneighborhood Kroger, then goesto the nearby Paul’s market forfresh produce.

We never try to get that ambi-tious with our meals, because weknow we may not stick with theplan if it gets too complicated or ifdinners take hours to make. A fewexamples of a recent week’s fairlysimple dinners include re-friedbean wraps and salsa for Sunday,a veggie stir-fry with brown ricefor Monday, and pasta with sauceand a side salad for Tuesday.

As much as we can, we try to sitaround the dining room table andeat together as a family. But that’snot always possible on weekdaysgiven our ever-changing sched-ules. Recently, I was working on anational story about lead in waterin schools that had me workinglong hours, and Aaron, a junior atthe Youth Performing ArtsSchool, had an evening band con-cert around dinner time. Whensuch things come up, we adjust.Perhaps two or three of us will eattogether and the others will havedinner earlier or later. Becauseour dinners are not that compli-cated (and can be re-heated if nec-essary), such scheduling issuesdon’t derail us.

We’re modeling somethingpositive for our children, too.When I asked Eden, an eighth-grader at Noe Middle School,what she thought of our meal plan,she seemed to have gotten themessage: “I think it helps us stayorganized even when we’re busy.… It helps us eat healthier. It helpsme have more energy to do stufffor school.”

While most days are quite fast-paced, our family does manage toslow down on Fridays, when wemake a point to sit together for aShabbat meal, to welcome theJewish Sabbath. Eden and Stumake and braid a traditionalbread called challah, take out thenice glasses and the cloth napkinsand whip up a slightly-more-com-plicated and celebratory meal. Wecook the types of foods the kidslike best. One Friday dinner fea-tured homemade macaroni andcheese and salad, plus the challahand grape juice.

We light Shabbat candles, sayblessings and talk, unwinding af-ter the chaos of the week.

We know that after this day ofrest, the chaos begins again.

Reporter Laura Ungar, who alsocovers health for USA TODAY, canbe reached at (502)582-7190 or [email protected].

BALANCING NUTRITION WITH A HECTIC LIFE

PHOTOS BY FRANKIE STEELE/SPECIAL TO THE CJ

Stuart Ungar pulls homemade macaroni and cheese from the oven during a Shabbat dinner, which usually includes foods the kids like best.

Meal plan helps familykeep a healthy routine LAURA UNGAR@LAURA_UNGAR

Stuart Ungar serves mac and cheese to the family at their Louisville home. The Ungars make a pointto slow down on Fridays and sit together for a Shabbat meal, to welcome the Jewish Sabbath.

“I think it

helps us

stay

organized

even

when

we’re

busy. …

It helps

us eat

healthier.

EDEN UNGAR,EIGHTH-GRADER AT

NOE MIDDLE SCHOOL

Chocolate pudding

3 12-ounce packages of silken tofu, firm1⁄2 cup maple syrup1⁄4 cup water2 tablespoons white stevia powder3⁄4 teaspoon salt2 cups unsweetened cocoa powder3 tablespoons vanilla extract1⁄2 cup fresh raspberriesIn a medium-size bowl, push silken tofuthrough a sieve to mash it. Whisk in maplesyrup, water, stevia and salt. Gradually fold inthe cocoa powder. When well blended,transfer mixture into a food processor orblender until smooth and creamy. Add vanillagradually, to taste, because vanilla extractsvary widely in concentration. Sweetness ofpudding can be increased at this point totaste. Top pudding with raspberries. Serves12.

Source: The Ornish Spectrum

Pasta carbonara

4 to 6 ounces whole grain pasta: penne orfettuccine

3 cups oat milk (original flavor) suggestedbrand: Pacific Foods

1 cup garlic, roasted2 tablespoons nutritional yeast (found in

natural foods section at many grocers)2 tablespoons white miso paste (found at

retailers like Trader Joe’s or RainbowBlossom)

2 tablespoons fresh oregano, chopped OR1 teaspoon dried oregano, hand rubbedto release flavor

1⁄2 teaspoon freshly ground black pepper2 teaspoons sweet or smoked paprika1 to 2 tablespoons chipotle peppers in

adobo sauce (found in cans in Mexicanfood section at grocers)

1 cup baby green peas, fresh or frozen 2 cups broccoli florets (cut small the size of

a quarter)1⁄2 to 3⁄4 cup dried tomatoes sliced (soften in

hot water if needed)1 tablespoon chives, choppedOptional - baked tofu or cannellini beans

to add proteinOptional - pinch of salt for tasteCook pasta. Combine oat milk and chipotlepeppers in a blender. Add garlic, yeast, miso,oregano, black pepper and paprika and blenduntil creamy. Bring mixture to a low simmerfor five minutes, stirring frequently. Add peas,broccoli, tomatoes, optional protein andsimmer for two to three minutes untilvegetables are cooked through. Thin, ifneeded, with extra oat milk or water. Serveover cooked pasta. Garnish with chives. Servesfour to six.


Reversing health problems

Over nine weeks, heart patients in theKentuckyOne Health Ornish ReversalProgram transformed their daily diet,exercise and stress reduction practices toproduce dramatic results.

Statistic Before After +/-

*Depression 8.1 3.6 -55%

HDL cholesterol 46.3 39.3 -15%

LDL cholesterol 78.3 67.6 -14%

Total cholesterol 152 132 -13%

Triglycerides 134.7 119.3 -11%

Weight loss 205.1 190.1 -7%

**BMI 31. 29.2 -7%

*The Center for Epidemiologic Studies DepressionScale scores sadness, concentration, fatigue,agitation, sleep loss and other factors on a scale of0 to 60. You can take the test at CESD-R.com.

**BMI or “Body Mass Index” measures body fat todetermine weight in proportion to height. Adultswith a BMI greater than 24.9 are consideredoverweight. A BMI score higher than 30 is consid-ered obese. A high BMI is a risk factor for diabetes,heart disease, stroke, high blood pressure andcancer, to name a few. Visit CDC.gov and searchfor BMI to calculate your score.

In a nine-week program, 82heart patients in the Ken-tuckyOne Health Ornish Re-versal Program ate mostlyplants, no meat, no fish and

cut added sugar and refined carbo-hydrates like donuts and whitebread from their diet. They also mettwice a week, exercised an hour aday and practiced daily stress re-duction techniques.

The results? Their combined weight dropped

an average of 15 pounds while cho-lesterol levels fell 11 percent. Theyalso cut depression in half, accord-ing to results from five waves ofparticipants enrolled in the pro-gram’s first year in Kentucky.

The program, which is covered byMedicare, Medicaid, Anthem andAetna insurance, to name a few insur-ers, “creates a new paradigm ofhealth care rather than sick care,”said founder Dr. Dean Ornish.

“When someone is faced with alife-threatening condition, it can bea doorway for transforming theirlives,” he said.

The epidemic of obesity, diabe-tes, high blood pressure, heart dis-ease and increasing cancer rates allhave roots in the Western diet,which is heavy on meat, sugar andrefined carbohydrates, he said.

“It is so easy to be overwhelmedby all the health crises in our coun-try; what we are learning is they allintersect about what you eat every-day,” Ornish said.

One man’s storyJoey Brown never expected to be

a heart patient. At age 47, he landedin the hospital for a week with aflare of abdominal cramps, bleed-ing and diarrhea in late 2014. Hecame close to losing his colon. Backat work later that fall, Brown foundhimself short of breath walking tothe parking lot from the newsroomat WAVE-3, where he is an onlinenews producer.

His cardiologist discovered hismain coronary artery was 95 percentblocked. Shortly before Christmas,doctors inserted a stent into that ar-

tery to open up the blood flow.Brown participated in Ken-

tuckyOne Health’s Ornish ReversalProgram, and in nine weeks, hedropped 30 pounds from his 6’2”frame, bringing his weight down to205. His last attack of digestivepain, a condition known as colitis,was 18 months ago, before heswitched to a mostly plant-based

diet, with limited servings of nonfatcheese and egg whites.

“When you come face to facewith your mortality, you realize youhave to make some changes or youare going to die,” Brown said.

New dinner favorites include ta-co soup with Boca brand veggiecrumbles instead of ground meat orvegan sloppy joe’s.

These are some of the meals Ken-tuckyOne Health patients learn tocook for less than $6 a day. They in-clude Asian stir fry, tofu veggiescramble, Cajun beans and rice or en-chiladas. Breakfasts are heavy onoatmeal or heart-healthy cereal likeGrape Nuts or granola with fruit.

“There were never any bound-aries where food was concerned inmy life,” Brown said. “If I hadn’tdone this, it was a very short timebefore I would have dropped dead.”

Jere Downs can be reached at 502-582-4669, Jere Downs on Facebook [email protected]

VEGGIE THERAPYKentuckyOne heart patients net positive results when

coupling a mostly plant-based diet with regular exercise

JERE DOWNS@JEREDOWNS

BRIAN BOHANNON, SPECIAL TO THE C-J

Registered Dietician Megan Montgomery, left, observes KentuckyOne Health patients Vinod Narula, a participant in the Ornish Reversal Program, anda patient's guest, Mary Lou Romero, as they add food to thier plate for a vegan lunch and lecture.

Resources

To learn more about the Ornish Reversalprogram, check out free information sessionsat St. Mary & Elizabeth Hospital, MedicalCenter Jewish Northeast and near JewishHospital downtown. Visit KentuckyOne-Health.org/Ornish or call (502) 210-4520.

What is the link between meat,cancer and heart health?

» Heart disease is the leading cause ofdeath in the US. Half of Americans haveat least one major risk factor for heartdisease, including high cholesterol, highblood pressure, obesity, smoking, poordiet and diabetes, according to theCenters for Disease Control.» To help reverse heart disease, theOrnish Reversal program does not allowany meat, including chicken. Besidesincreasing cholesterol, animal proteinsinhibit the cells that help arteries re-main clear.» Processed meats, such as salami, ba-con, sausages and hot dogs, are classi-fied as “carcinogens” by the WorldHealth Organization. Meats from mam-mals, like pork, beef and lamb, are“probable carcinogens,” based onconclusions drawn from 800 humancancer studies. » Meat increases cancer risk, especiallycolorectal and stomach cancers, as aresult of carcinogenic chemicals formedduring processing and cooking. » What about fish and chicken forhealthy people? Fish oil is good for theheart, said Dr. Dean Ornish. Free-rangechicken is also a healthy choice becauseit is lower in fat.

“When you

come face

to face

with your

mortality,

you realize

you have

to make

some

changes.”

JOEY BROWNKENTUCKYONE

ORNISH REVERSAL

PARTICIPANT

Polenta, beans, Mexican ratatouille andfruit salad are on heart-friendly menus.

Ginger lemon spritzer

1 pound ginger root (fresh, plump andmoist. Look for ginger root in most anyproduce section)

3 cups water1 quart water or plain soda water1⁄2 cup ginger juice1⁄2 cup lemon juice, freshly squeezed (mi-

crowave 2 lemons for 10 seconds to getthe most juice)

1 teaspoon white stevia powder or anotherhealthy sweetener like light agave syrupto taste

To make ginger juice, cut ginger root intopieces about the size of a cherry and blendwith 3 cups water until mixture is smooth.Pour this mixture into a sieve over a bowl. Ifyou don’t have a fine mesh sieve, line a bowlwith cheese cloth. Discard pulp. Combine 1⁄2cup of this ginger juice with 1 quart sodawater or still water, lemon juice andsweetener. Place leftover ginger juice in asmall container to use within a week. Youmay also pour into ice cube molds to befrozen and then placed in a freezer bag forfuture use.


VEGAN DINNER & DESSERT


Eggs from hens free to peck the ground forgrubs and nip local grasses consistently rank asthe top seller at farmers markets. Besidesappealing to animal rights activists, pasturedeggs crack open to reveal yolks of deepestyellow rich in beta carotene, biological diversi-ty and outstanding flavor.

The cost is around $5 per dozen, but keepin mind that most local farmers say they selleggs at break-even rates to attract customers.Budget-conscious consumers can still use $1per dozen supermarket eggs for baking whilesaving the more expensive local eggs forbreakfast.

When you buy eggs from a grocer, look for“pastured” and “organic” on the label. “Cagefree” means hens can still be crowded indoorswith little access to pasture.

Also, brown eggs are not necessarily betterthan white because the color simply reflectshen breed.


#3: Hunt for fresh eggs


You can’t buy local food from a drive-thruwindow. (Locally produced beer and bourbondon’t count.) What that means is you’ll becooking more from scratch. This is where smallchanges in habit make a difference. Mealplanning is the place to start.

Invest part of your Sunday in batch cooking

for the week ahead. Consider too that freshproduce doesn’t last as long in the refriger-ator.

If you buy a bunch of carrots, peel, chopand sort them into sandwich-size plastic bagsto grab for snacks throughout the week.

Toss an apple in your handbag to eat on

the go. Keep packages of peanuts or raisins inyour glovebox.

Acquire a chest freezer from a yard sale ordiscount retailer. Save money by stocking upon frozen vegetables or fruit on sale. Keep ablender on your counter for quick smoothiesin the morning.


#4: Get in the kitchen and plan ahead

At her heaviest, Jenny O’Bryanweighed 325 pounds, suffered fromhigh blood pressure, and admits sheate too much fried food, pasta andsweets.

“I just felt like my health was aticking time bomb,” said the 45-year-old learning center administratorfrom Louisville.

Then she heard about a medicalweight management program at Nor-ton Healthcare that involves 12 weeksof appointments with a doctor, dieti-tian and mental health worker, fol-lowed by monitoring designed to helpher eat healthier and exercise more.It costs $875, isn’t covered by insur-ance, and there is a monthly fee if pa-tients decide to stay past the 12 weeks.

Since starting the program in July,O’Bryan has switched to a high-pro-tein, low-carbohydrate diet that in-volves eating three healthy meals dai-ly plus snacks. On a recent day, shehad a protein shake with almond milkfor breakfast, yogurt and almonds asa mid-morning snack and grilledchicken tenders and a salad for lunch.She planned a mid-afternoon snack ofguacamole and carrots, and lean meatwith vegetables for dinner.

Before she started the program,she said she’d “always eat more than Ineeded” – even fruits and vegetables.

Now she eats sensible portions andgoes to the gym regularly. She recent-ly ran a 10K and was excited aboutparticipating in the Kentucky DerbyFestival Mini-Marathon.

Vital statistics» As of mid-March, O’Bryan’s doctor hadtaken her off one of her blood pressuremedicines after she lost more than 90pounds, bringing her down to 233pounds on a 5-foot-7-inch frame. » Her next goal: Getting below 200pounds.


“I really feel better when I eat thisway. My energy’s better. I don’t hurt inthe morning,” O’Bryan said. “It’s giv-en me my health back.”

ResourcesTo learn more about the Norton

Healthcare medical weight manag-ment program, go to https://nortonhealthcare.com/Pages/MedicalWeightManagement.aspx orcall 502-899-6500.

Reporter Laura Ungar can bereached at (502)582-7190 or [email protected].

HEALTHY TESTIMONIAL

ALTON STRUPP/THE CJ

Jenny O’Bryan started dieting in July2015 using a program through NortonHealthcare and lost 100 pounds.

Going from325-pound‘time bomb’to runnerLAURA UNGAR@LAURA_UNGAR

“I really feel better

when I eat this way. My

energy’s better. I don’t

hurt in the morning,”

O’Bryan said. “It’s given

me my health back.”

It had been a rough day re-porting a Louisville mur-der for WAVE-3 whenDawne Gee broke downand wandered into Spinel-

li’s late one night.But Gee was instantly recog-

nized by the woman behind thecounter who knew of her struggleto eat a vegan diet, with no meat,fish, eggs or cheese in the face ofkidney cancer, a benign brain tu-mor, lupus, digestive problems,arthritis and high blood pressure.

“You can go from the dark sideto the light,” the server told Geeas she refused to sell her a slice.“You can’t go from the light sideback to the dark.”

Gee has shed 37 pounds in thelast year after following her doc-tors’ advice to eat vegan.

Chronic digestive problemsare gone, along with the expen-sive medications that didn’t helpmuch.

But she still lives in the shad-ow of cancer. In the last 18months, doctors removed a tu-mor from her stomach, and a Feb-ruary surgery took out her ova-ries -- an operation to complete aprior hysterectomy and forestallrecurrent breast tumors. Doctorsare watching a new growth in herthroat and three more in herbreasts.

As a result of her public cru-sade to adopt food as medicine,Gee, who is 53, has caught the at-tention of doctors now studyingher genes. She has been diag-nosed with “Lynch Syndrome,”an inherited condition that putspeople at a higher risk of cancersof the digestive and urinarytracts, kidneys, brain and uterus.While specialists continue tostudy her genes, Gee has addedspeaking engagements about herhealth battle and new vegan life-style to hundreds of public ap-pearances annually.

“All the women in my familyget cancer and all the men getheart attacks,” Gee told farmersand food activists gathered at theannual convention of the OrganicAssociation of Kentucky inMarch. “We are trying to figureout what to do next.”

While Gee may be predisposedto cancer, there is overwhelmingevidence that her old “Western

diet” heavy on sugar, processedfoods, meat, butter and creamcontributes to the risk of cancer.Armed with knowledge aboutfood and her genetic predisposi-tion to cancer, she hasn’t eaten icecream — her favorite indulgence— in a year.

“I don’t even remember whatit tastes like,” she said. “I’ve gotthese genetic variants. Nobodycan really tell me why I grow tu-mors. All of that always stays inthe back of my head. I am going todo everything I can to help.”

Breakfast now could be quinoawith a little bit of honey and an “it-ty bitty baby bit” of sugar. Lunchis often rice with peas, carrotsand corn alongside a salad from aMediterranean restaurant. A din-ner favorite is vegan macaroniand cheese, with sauce madefrom cashews that emulates the“cheese” sauce perfected by theV-Grits food truck. Frozen fruitstands in for dessert.

Sleep used to come in fits. Now,Gee said she “goes out like a

light.” In April, she installed a bee-hive in her southwest Louisvillebackyard, near new garden beds.

“I eat organic. I eat vegan. Myeating has totally changed,” Geesaid. “When cancer comes togreet you, you start thinkingabout things you’ve neverthought of before.”

WAVE-3 viewers stop her inpublic, she said, to tell her shelooks good.

“They say, ‘Oh my God, youlook so much better,’” Gee said. “Ihear that 800 times a day.”

And while she gets her manytumors scanned by doctors twicea year, Gee is moving forwardwith food as her access to health.

“My organic, fresh food ismore expensive,” Gee said. “Butlet me tell you this, with my hospi-tal bills, I could buy anotherhouse. You can pay now or youcan pay later.”

Jere Downs can be reached at(502) 582-4669, [email protected] and Jere Downs onFacebook.

LIVING IN THE SHADOW OF CANCER

PHOTOS BY SAM UPSHAW JR./THE CJ

Armed with knowledge about food and her genetic predisposition to cancer, WAVE-3 television anchor Dawne Gee, right, hasn’t eaten icecream — her favorite indulgence — in a year.

Dawne Gee thriving on vegan, organic eats

WAVE-3 television anchor Dawne Gee, center, is teased by her granddaughter Addy Gee, 9, asDawne’s mom Joanna Smith prepares a plate during their weekly Sunday meal.

“They say,

‘Oh my

God, you

look so

much

better.’ I

hear that

800 times

a day.”

DAWNE GEEWAVE-3 ANCHOR,

AFTER LOSING 37

POUNDS ON A

VEGAN DIET


610 Magnolia610 West Magnolia Ave. (502) 636-0783610Magnolia.com / $$$$

The mission: to serve thebest local produce and“the purest farmed ani-mals” for memorableAsian-inspired prix fixemenus preserving Kentucky dining traditions at pricesworthy of significant occasions. New executive chefKevin Ashworth upholds the vision with founder Ed Lee.

Blue DogBakery

and Cafe2868 Frankfort Ave. (502) 899-9800BlueDogBakeryAndCafe.com / $$

The pork served on theham sandwich ($9) or eggand bacon brunch pizza ($12) comes from heritagehogs raised sustainably in Oldham County by the own-ers of Blue Dog, poised to open Red Hog, a charcuterieand butcher shop nearby.

BluegrassBurgers

3334 Frankfort Ave. (502) 614-6567Bluegrass-Burgers.com / $$

The extensive toppingsbar at this affordable spotgives you total controlover what’s on yourburger sourced 100 percent from Kentucky bison ($10)or beef ($9).

Bourbons Bistro2255 Frankfort Ave. (502) 894-8838BourbonsBistro.com / $$$

More than 130 bourbonsaccompany a “seasonalmenu” that is “bourboninspired and locallysourced.” That meansBlackhawk Farms beef inthe Bourbons Burger ($15).

Bristol Bar andGrille (five

locations* feature localproducers every month)

614 W. Main St. (502) 582-1995BristolBarAndGrille.com / $$

The Bristol is a majorsupporter of local farmsto a broad public audience. Its latest achievement is abeehive on the roof of its Bardstown location. Findthe most farms celebrated at the Bristol’s flagshipspot on West Main downtown. *Prospect location noton the map.

The BrownHotel

335 West Broadway (502) 583-1234BrownHotel.com / $$$

Both the historic EnglishGrille and J. Graham’scafe pay serious attentionto serving up Kentuckyheritage where possible, including affordable produceand dairy.

ButchertownGrocery

1076 E. Washington St. (502)742-8315ButchertownGrocery.com $$

Chef Bobby Benjamin istight with Kentucky Proudpurveyors just around thecorner like Bourbon BarrelFoods, Copper & Kings, Creation Gardens and Common-wealth Cure. Heirloom tomatoes hail from AmbrosiaFarms in Shelbyville.

Crescent HillCraft House

2636 Frankfort Ave. (502) 895-9400CraftHouseBrews.com / $$

The “Shramp and Grits”($19) come from organiccorn stone-ground byMozzaPi in Anchorage.The Craft House Salad V ($8) features Groganica Farmslettuce. Those are just a sampling of the seriously craft-ed, reasonably priced great plates at this gem.

Decca812 E. Market St. (502) 749-8128DeccaRestaurant.com / $$$

Decca chef Annie Pettryhails from the “Food-topian Society” of Ashe-ville, N.C., and bringsthose sensibilities to bear.This spring, Decca presented wild ramp linguine ($16)and pork Milanese with peas, Parmesan, dill and sumac($28).

Eiderdown983 Goss Ave. (502) 290-2390Eiderdown-gtown.com / $$

The menu matches theseason, and meats hailfrom independent farm-ers at this Germantownjoint. The famed WiesnBalls fried spatzle has Kenny’s cheddar ($7).

El Mundo2345 Frankfort Ave. (502) 899-9930502ElMundo.com / $$

A “little burrito shack” 20years ago, El Mundo’smenu includes molePoblano enchiladas withground Kentucky bison($9.50).

Feast (NewAlbany, Ind. and

NuLu)116 West Main St., NewAlbany | (812) 920-0454FeastBBQ.com / $$

While affordable, pas-tured, organic local meatremains scarce for ev-eryday BBQ fans, Feast delivers local sorghum, greenonions and slaw on Pork Cakes ($9).

Galaxie732 East Market St. (502) 690-6595GalaxieBar.com / $$

Rye chef Tyler Morris’ halfdozen dishes lean local atthis acclaimed new bar,like Chilly Killy, a localfried egg on house-madechips with Mediterranean fixings ($9).

Gralehaus1001 Baxter Ave. (502) 454-7075GraleHaus.com / $$

At the inn behind theHoly Grale, take yourpimento cheese andcountry ham sandwich($11) on bread from a bunfrom Klaus the Pretzel Baker or Blue Dog Bakery bread.

Grind BurgerKitchen

829 E. Market St. (502) 851-7333GrindBurgerKitchen.com / $$

The original Grind foodtruck stands proudlyoutside this restaurant’snew location. The good-ness of the locally raised,house-ground burger ($13) hasn’t changed.

HarvestRestaurant

624 E. Market St. (502) 384-9090HarvestLouisville.com / $$

If Louisville’s local foodmovement has a church,this is where foodiescome to worship. Foun-der Ivor Chodkowski’sblack beans grow on sustainably farmed land reclaimedfrom prior use for soybeans and corn crops grown withherbicide.

Holy Grale1034 Bardstown Road (502) 459-9939HolyGraleLouisville.com / $$

Hit a local food trio inMarksbury Farms friedchicken drumsticks withWeisenberger grits andHolden Farms sauteedgreens ($15). Don’t leave this church turned into a barwithout “peanut butter and jelly for grownups”: chick-en liver toast ($8).

Le Moo2300 Lexington Road (502) 458-8888LeMooRestaurant.com / $$$

This top-shelf, world-classsteak destination in IrishHill that also celebratesKentucky beef and localfarmers.

Lilly’s Bistro1147 Bardstown Road (502) 451-0447 /lillysbistro.com / $$$

Decades before localfood gained popularity,chef Kathy Cary hadrelationships with farm-ers, chops that haveearned her seven JamesBeard Foundation nominations. The latest $19 prix fixelunch has Stonecross pork, local beets and roastedbanana ice cream.

Mayan Cafe813 E. Market St. (502) 654-6949TheMayanCafe.com / $$

Sustainability ruleswhere chef Bruce Ucanfeatures authentic Mex-ican food fashionedwith the freshest ingre-dients, including wild-caught Kentucky blue snapper($23) and Yucatec Salbutes, two thick, housemade corntortillas topped with whatever’s growing now ($8).

Meridian Cafe112 Meridian Ave. (502) 897-9703Facebook.com/MeridianCafeLouisville / $$

A breakfast and brunchspot friendly to vegetar-ians and vegans indowntown St. Mat-thews, the Meridian Cafe also packs Garey’s Farm sa-vory meats into specials like Claudia’s cheese biscuitsand sausage gravy ($8).

MilkwoodRestaurant

316 W. Main St. (502) 584-6455MilkwoodRestaurant.com / $$

When chef Ed Leemoved here and becameenchanted with localsorghum, he threw outhoney. For dinner near Actor’s Theater, he’s serving uppimento cheese on pork rinds with caviar ($9) orcharred green beans, biscuit & fried chicken ($18).

Monnik BeerCompany

1036 E. Burnett Ave.(502) 742-6564Facebook.com/Monnikbeer / $$

Bike racks for German-town fans and devotionto craft beer dwell along-side servings of authentic food like new Luther burgerwith Marksbury Farm beef, local egg & Mornay saucebetween a couple of glazed donuts. Yum.

Proof On Main702 W. Main St. (502) 217-6360ProofOnMain.com / $$$

When the owners of asustainable bison farm inGoshen, (WoodlandFarm), run a world-classrestaurant inside Louis-ville’s premier boutique hotel, the whole upscale menumust be insanely local.

Ramsi’s Cafe onthe World

1293 Bardstown Road (502) 451-0700RamsisCafe.com / $$

Owners Ramsi and RhonaKamar’s Hope Farm sup-plies this Highlands hubthat takes all requestsfrom health-obsessed fans. Try the Wellness Menu’svegan falafel ($13).

Royals HotChicken

736 E. Market St. (502) 919-7068RoyalsChicken.com / $$

Fast casual fare easy onthe wallet where dinerssavor local ingredients inscratch-made sides, likeorganic, stone-ground pimento cheese grits from Moz-zaPi ($3).

RYE on Market900 E. Market St. (502) 749-6200RyeOnMarket.com / $$$

Rye’s website says “local& regional food tastesbetter.” Try the charcute-rie board ($15) or roastedhalf chicken with pickledcactus and fire-roasted cabbage ($28).

Seviche,a Latin

restaurant1538 Bardstown Road(502) 473-8560SevicheRestaurant.com / $$$

Chef Anthony Lamasmentors young farmersdelivering to his kitchendoor to serve inspired seafood favorites like AmbrosiaFarm chile broth with shrimp ($15).

Sway311 S. 4th St. (502) 581-1234Louisville.Hyatt.com/en/hotel/dining/Sway.html / $$

When a corporate hotelchain embraces localfood, it provides realrevenue for farms. Dis-cover what’s growing with Farmers Pick vegetables($18) with Weisenberger grits.

The Exchange118 West Main,New Albany, Ind. (812) 948-6501ExchangeForFood.com / $$

Chef Ian Hall’s gastropubrotates local farmersthroughout a seasonalmenu, including CroqueMadam with local ham, egg, prosciutto & Mornay saucewith fries ($14).

The Red Yeti256 Spring St., Jeffersonville, Ind. (812) 288-5788RedYetiBrewing.com / $$

Jeffersonville’s down-town revival sparked bythe Big Four bridge at-tracted this gastropubwhere Weisenberger Mills corn, Grateful Greens, BarrFarms carrots and Miller Farms country ham grace theshrimp and grits ($18).

Rivue140 North Fourth St. (502) 568-4239GaltHouse.com / $$$

Atop the Galt House,gorgeous local greenscome from Indiana farm-ers. Chef Dustin Willetthaunts farmers marketson weekends to design menus for an eatery rankedsecond among revolving restaurants in the U.S.

The Table1800 Portland Ave. (502) 708-2505TableCafe.org / $

Affordable meets local,meets community revital-ization in this nonprofiteatery realizing the visionfor a pay-what-you-canlunch in western Louisville’s Portland neighborhood.

Wiltshire 636 E. Market St. (502) 581-8560WiltshirePantry.com / $ to $$$

The fiercely originalWiltshire empire ($$$)also has Wiltshire Pantrybakery ($), new Wiltshirecafe at the Speed Mu-seum and catering that brings authenticity to everywallet.

Blackstone Grille (not mapped)

9521A US 42, Prospect (502)228-6962BlackstoneGrille.com / $$

Blackstone uses “locallysourced foods wheneverpossible.” Add a fried egg($1.50) to the BlackstoneCheeseburger ($11) with cheese from the Cook FamilyFarm in Princeton and Kenny’s “Kentucky Rose” cheese.

Harvest Coffee & Cafe (not mapped)

524 Main St., Shelbyville, Ky. /(502) 633-8090Facebook.com/HarvestCoffeeCafe / $$

Small towns across Ken-tucky are being revital-ized by visionaries likeHarvest owner Melinda Hardin, whose “pay-what-you-can menu” happens every Wednesday.

— list compiled by Jere Downs

6K Sunday, May 22, 2016 The Courier-Journal #KY#Metro# #KY#Metro# The Courier-Journal Sunday, May 22, 2016 7K

Chefs at restaurants in andaround Louisville often use Ken-tucky- or Indiana-grown foodswithout mention. At other eater-

ies, you’ll see farmers enshrined in photo-graphs on the walls. • When in doubt, ask

your server or study the menu. Many eater-ies, even food trucks, proudly list local in-gredients as the freshest and highest qual-ity in a dish. • As Sarah Fritschner, coordi-nator of Louisville’s Farm To Table pro-gram, says, “Who can resist a Kentucky

tomato?” • That said, here are some restau-rants that pay special attention to local foodfrom local producers or farms. Higher-endrestaurants incorporate pricier local meat,while affordable local produce appears inalmost every menu here.

FARM-TO-TABLE DININGFOLLOW THE CJ’S FOOD COVERAGE

Visit www.courier-journal.com/farmfood. You’ll find cov-erage of farm-to-table restaurants, farmers markets, and thepeople, businesses and government policies steering Louis-ville’s sustainable economy. Listen to the Mighty Fine Farm &Food podcast, which is co-hosted by food writer Jere Downsand features interviews with local and national figures explor-ing the links between food, health and agriculture.

Your guide to 36 restaurants in and around Louisville that offer fresh fare from local farms

STEVE REED/GANNETT

Honey glazed carrots

1 pound Kentucky Proud carrots, peeledand cut on the bias into 1⁄4 inch slices

1 tablespoon butter 2 tablespoons honey (we used Pure Raw

Kentucky Honey)1 teaspoon grated gingerJuice of 1 orangeSalt and pepper2 tablespoons minced Kentucky Proud

parsleyIn a shallow, straight-sided saute pan or smallpot, cover the carrot slices in cold water andbring to a low simmer. Cook until tender crispor to your desired doneness. Drain. Using the same pan, melt butter and honeytogether. Add the ginger and orange juiceand heat briefly over low heat to combineand form a glaze. Add the carrots back to the pan and stir tocombine. Season with salt and pepper, thenfinish with parsley at the last minute.

Source: “The Kentucky Proud Kitchen”

Balsamic green beans

1 pound Kentucky Proud green beans,trimmed

1 tablespoon olive oil1⁄2 Kentucky Proud red onion, sliced2 cloves of Kentucky Proud garlic, minced1 pint of Kentucky Proud cherry or grape

tomatoes, halved2 tablespoons balsamic vinegarSalt and pepperBring a large pot of salted water to a boil andblanch the green beans until tender crisp,about 2-3 minutes. Drain immediately andshock in ice water. In a large saute pan, heat olive oil and sautethe onion until translucent and lightlycaramelized. Add the garlic and cook untilfragrant. Add the tomatoes to the pan andcook for 2-3 minutes, until their juices beginto release and the tomatoes soften. Add thebalsamic vinegar and then the blanchedgreen beans, tossing to combine. Season withsalt and pepper.


Soy and sorghum glazed chicken wings

2 pounds Kentucky Proud chicken wings2 teaspoons vegetable oil1⁄2 teaspoon salt1⁄2 teaspoon freshly ground black pepper1⁄2 teaspoon Kentucky Proud paprika1⁄4 teaspoon Kentucky Proud cayenne

pepper1 clove Kentucky Proud garlic1⁄4 cup Kentucky Proud soy sauce1⁄4 cup Kentucky Proud sorghum2 tablespoons Kentucky Proud hot sauce2 tablespooons Kentucky Proud vinegarSliced Kentucky Proud green onions, for

garnishPreheat the oven to 425 degrees. Toss thewings in a large bowl with oil, salt, pepper,paprika and cayenne. Spread onto a foil-linedbaking sheet and roast until the skin is crispand brown and wings are cooked through,about 25-30 minutes. Combine the garlic, soy sauce, sorghum, hotsauce, and vinegar in a small saucepan. Bringto a simmer and reduce until thick, about 5minutes. The mixture should coat the back ofa spoon. Discard the clove of garlic or mashinto the sauce, if desired. Transfer the hotchicken wings to a large bowl and drizzlesome of the glaze over top, tossing withtongs to coat. Add more sauce as needed.Sprinkle with green onions and serve.


RECIPES FOR A PERIPHERY-FOCUSED DINNER


Also known as “Community SupportedAgriculture,” a CSA connects consumers andfood producers all season long. In a typical CSA,you sign up for the season, paying between$25 and $35 for a weekly produce delivery.From Barr Farms in Meade County, farmerAdam Barr’s customers pick up weekly “shares”

at the Douglass Loop Farmers Market in theHighlands and elsewhere. Rainbow BlossomNatural Food Markets has a store-brand CSAwhere consumers can rank produce to elim-inate unwanted food in their box grown by aMennonite community in Casey County. TheNew Roots Fresh Stop network is expanding to

up to a dozen locations with pickup every twoweeks. Year-round CSAs like Field Day FamilyFarm in Hikes Point have also become morecommon. Stop by their stall at the BardstownRoad Farmers Market on Saturdays. To learnmore about CSAs in the Louisville area, checkout Local Harvest at localharvest.org.

#5: Sign up for a regular CSATIPS FOR EATING LOCAL & HEALTHY

Lorita Rowlett was approaching300 pounds and feeling worn out whenshe finally decided “enough isenough.”

“I was just tired all the time,” saidRowlett, a 5-foot-2, 34-year-old spe-cial education teacher at WestportMiddle School. “I really didn’t haveenergy to do anything. I didn’t likemyself. I definitely had self-esteemissues. I didn’t like the way I looked.”

And she knew that she and her son,Elijah, weren’t eating right despiteher weight and the fact that she was atype 2 diabetic.

So, in 2014, the pair began attend-ing food justice classes — put on bythe community organization NewRoots — to change their ways.

For six weeks, the mother-and-sonduo learned how to incorporatehealthy foods, such as turnips, leeksand squash, into the family diet.

“I do a lot more roasting now, butI’ve also made turnip chips and I’llseason those with like paprika ormaybe a little garlic salt,” said Row-lett. “We don’t do near as much fryingas we used to.”

Rowlett, who lives in the Park Du-Valle neighorhood, also has learnedthe value of exercise. As part of theclasses, she and her son, who’s now 14,worked out with a trainer, whichforced Rowlett to push past her inse-curities.

“I was not an exercise-in-front-of-people person ... but I had to,” shesaid. “If that was what it was going totake to get better and set a better ex-ample for my son, then I had to be un-comfortable.”

Today, Rowlett is a new woman,thanks to eating better, exercisingand undergoing bariatric surgery.“Even prior to my bariatric surgery, Ihad lost weight, just from changingthe eating habits.”

She’s also helping others as a chefliaison at one of New Roots’ pop-upfresh food markets. “I can actuallyprepare samples of the vegetablesand fruits that they’re selling.”

Vital statistics» Rowlett has whittled down to 183pounds, from a starting weight of 290.» She no longer has to take blood pres-sure medicine. However, because of abad reaction to a medication, Rowletthas become a type 1 diabetic, which isthe insulin-dependent kind once calledjuvenile diabetes.


“When you get to the point of justbeing tired of being sick and just notfeeling well, you have to step up. ...You feel better when you’re healthier.You’re more active. You have moreenergy.”

ResourcesTo learn more about New Roots

and its food justice classes, go towww.newroots.org or call (502) 509-6770.

Reporter Darla Carter can bereached at (502) 582-7068 and on Twit-ter @PrimeDarla.

HEALTHY TESTIMONIAL

PAT MCDONOGH/THE CJ

Lorita Rowlett and her son Elijah havechanged their eating habits since taking aNew Roots food justice class.

Mom goesfrom obeseand tired toenergizedDARLA CARTER@PRIMEDARLA

If you want to improve youreating habits, you mayneed to rethink the way youtravel through the grocerystore.

Some nutrition experts rec-ommend concentrating on theoutside aisles of the store be-cause that’s where a lot of thehealthier foods, such as freshand frozen produce, often arefound.

Typically, “what you will find isthe least processed foods aroundthe outside,” said Karen Newton, adietitian who works at the Univer-sity of Louisville.

She emphasizes the concept -

sometimes called “shopping theperiphery” - on grocery storetours that students requestthrough her office, Health Pro-motion Wellbeing Central.

“You fill your cart with themost nutrient-dense choicesfirst,” said Newton, chatting nearthe produce aisle at the Mid CityMall Valu Market. That way, “youhave less and less space” for theless-desirable foods.

Lindsay Bruner, a marketingdirector for Whole Foods Market,said the strategy also has a mone-tary benefit.

“I think shopping the periph-ery of a grocery store helps savemoney, no matter where youshop, because you’re gettingmore whole, natural foods rather

than processed packaged foods,which generally cost more,”Bruner said in an email.

However, there are thingsworth making a side trip to the in-ner aisles, Newton said. They in-clude beans, soup (canned orboxed), quinoa, oatmeal and spices.

Consider shopping from bulkbins, “especially if you only needone to two tablespoons of some-thing rather than an entire pack-age,” Bruner said. “This is evenmore true for our new bulk spicessection where now you can buyjust a pinch of something, soyou’re not stuck with an entire ex-pensive spice jar.”

Reporter Darla Carter can bereached at (502) 582-7068 or onTwitter @PrimeDarla

GROCERY STORE SMARTS

MATT STONE/THE CJ

Local dietician Karen Newton says smart, healthy grocery shopping strategies include shopping the perimeter (the outside aisles whereproduce and other products tend to be located). Also, canned beans make for a nutritious and quick way to get quality protein.

Boost your health withthis supermarket strategyDARLA [email protected]

“I think

shopping

the

periphery

of the

store

helps save

money.”

LINDSAYBRUNERWHOLE FOODS

SPOKESWOMAN


Family-owned Green Bean Delivery dropsan insulated bin chock full of farmer- andartisan-produced food on your doorstep for aminimum $35 per week. You choose what’s inyour bin from thousands of local, organic andnatural offerings. Unlike the CSA model,Green Bean also delivers goodies like fresh

bread from Blue Dog Bakery, wild-caught fishand and locally produced cheese. To find outmore, check out GreenBeanDelivery.com orcall (502) 587-8998.

Some CSA farmers also offer home delivery.Farmer Tehran Jewell, of “A Taste of Jewell”delivers a customizable box of farm fresh meat

and produce to homes for about $30 a week.Consumers can pay $800 up front or in in-stallments. For more information, call Jewell at(270) 392-1399.

At ValuMarket.com, explore home deliveryservice. Shop online and have groceries deliv-ered for a $13 fee at five local ValuMarkets.


#6: Get local food delivered to your door

The day her doctor told her she haddeveloped type 2 diabetes, a switchwas flipped for Tamara Markwell.

She immediately went on a diet andlost 30 pounds.

But within a few months she wasbored eating the same foods and knewit would be hard to stick to the routinefor the rest of her life.

“When you hear diabetes you thinkno more sugar but beyond that I reallydidn’t know how I would maintain adiet to battle diabetes,” says Mark-well, 57. That changed when she start-ed working with Maji Koetter-Ali, aregistered dietitian.

“Maji taught me to stop thinkingonly about sugar and more about car-bohydrates and how to regulatethem,” Markwell said. Working withan expert helped Markwell under-stand how certain foods affect herbody and how small changes wouldmake a big difference. For instance,she now eats earlier in her morning,plans her food intake for the day, eatshealthy snacks at certain times, walkswith co-workers and is fiercely com-mitted to the accountability requiredto take control of her health.

Markwell’s weight was 230 poundswhen she started working with Koet-ter-Ali. Today her weight has droppedto 196 and she’s working toward a goal20 pounds lighter.

As a result of her weight loss,Markwell has been able to avoid allmedication. She never had to starttaking insulin and her doctor has tak-en her off blood pressure medication.

“I am saving a lot of money by nothaving to pay for medicines I didn’twant to take in the first place and all Ihad to do was start walking with myco-workers and change my diet; I feelvery blessed,” she says.

Vital statistics» Markwell’s weight has dropped to 196pounds from 260 pounds. » Her blood sugar is under control with-out any medication.


“When I heard the word diabetes Iwas scared to death. Fear is a greatmotivator. I know so many people atmy church that are diabetic or pre-di-abetic, and I hope that I can motivatethem and others to do what needs tobe done before they have to go on med-ication.”

ResourcesDietitian Maji Koetter-Ali works at

Norton Weight Management Center,1000 Dupont Road. Contact her at(502) 899-6677.

Contact Kirby Adams at [email protected]

HEALTHY TESTIMONIAL

SCOTT UTTERBACK/THE CJ

Tamara Markwell plans her lunches forwork very carefully, part of her success inlosing weight and dealing with diabetes.

Diet changesaved herlife, savedher money KIRBY ADAMS@KIRBYLOUISVILLE

“I am ... not having to pay

for medicines I didn’t want

to take in the first place.”

There’s nothing like a juicy peach or crisp apple freshfrom the tree. Eating fruits and vegetables at theirpeak of freshness is tastier and easier on your budget. •Not all produce grows year-round, and your favorite

fruits and vegetables are considerably more expensive duringtheir off-seasons because of traveling and shipping expenses,which stores pass on to customers.

If you’re looking to save, stick towhat’s in season, like apples and pearsin the fall and strawberries and grape-fruits in the spring. Take it a step fur-ther and purchase what’s in season inKentucky and Southern Indiana andyour produce will have an even shorterdistance to travel from the farm to yourtable.

Here is a graphic showing what’s inseason by month in our region (growingseasons and crop availability will varyto some degree):

SEASONS EATINGFood not only tastes better but also costs less when you buy in season

KIRBY ADAMS @KIRBYLOUISVILLE

Asian asparagus salad

Serves 41 pound fresh asparagus11⁄2 tablespoons low sodium soy sauce2 teaspoons sugar or artificial sweetener1 tablespoon olive oil2 teaspoons sesame seedsSnap off and discard the root ends of theasparagus.Wash remaining stalks thoroughly.Slice stalks into 1½ inch lengths on thediagonal.Blanch asparagus for 1-3 minutes in boilingwater, until bright green in color.Cool immediately under cold water and drain.Combine soy sauce, sugar, olive oil, and sesameseeds in a small glass bowl. Mix dressing untilsugar is dissolved.In a gallon zip-seal bag, add asparagus anddressing. Turn bag to coat asparagus withdressing and chill in the refrigerator for 15minutes. Turn bag again and chill for anadditional 15 minutes before serving.

Source: UK Cooperative Extension via the KentuckyProud program

Broccoli pizza

Serves 811⁄2 cups shredded Monterey Jack cheese1 12-inch whole wheat pizza crust1 cup chopped broccoli florets1 medium zucchini, thinly sliced1 medium onion, sliced into strips1⁄2 medium red bell pepper, cut into strips1 medium tomato, thinly sliced2 cloves minced garlic1 teaspoon dried Italian seasoning2 tablespoons vegetable oilSprinkle half of the cheese evenly over crust; setaside.Sauté vegetables, garlic and Italian seasoning inhot oil 3-5 minutes or until vegetables arecrisp-tender.Spoon vegetables evenly over pizza crust.Top with remaining cheese.Bake at 450 degrees 5 minutes or until cheesemelts.


Watermelon tomato salad

Serves 65 cups seeded watermelon cubes (3⁄4 inch)3 cups of cubed tomatoes (3⁄4 inch)1⁄4 teaspoon salt1 small red onion, quartered and thinly sliced1⁄4 cup red wine vinegar2 tablespoons extra virgin olive oil1 teaspoon black pepper6 lettuce leavesCombine watermelon and tomatoes in a largebowl. Sprinkle with salt; toss to coat.Let stand 15 minutes. Stir in onion, vinegar, andoil. Cover and chill 2 hours.Serve chilled on lettuce leaves, if desired.Sprinkle with cracked black pepper to taste.


SEASONAL RECIPES


The best way to introduce children to localfood is to help them discover the thrill ofgrowing and eating their own food.

Even a window box can be an excitingadventure for the family. Let your childrenpick what they want to grow and help themnurture their crop from seed to eats. Connect

with neighborhood growers and get freegardening advice by checking out the Jef-ferson County Cooperative Extension serviceof the University of Kentucky Department ofAgriculture.

The staff offers a variety of programs,including management of many community

garden plots in Louisville. Workshops forbeginners and others are part of the agency’soutreach. For more information, visitjefferson.ca.uky.edu or call (502) 569-2344.

To stay inspired, join a local gardeninggroup like “Louisville Area Gardeners” onFacebook.


#7: Grow it yourself, get your kids involved

To start his day at GardenGate Market & Deli, own-er Dale Metz used tosnatch four Kizito cook-ies off the counter, conse-

quently eating a half cup of sugarfor breakfast.

That meal alone blew out newsugar limits set this year by theUSDA in its Dietary Guidelines forAmericans.

A typical adult male like Metzshould eat no more than 3 table-spoons of sugar all day, or about 10percent of total calories of addedsweetener besides what is naturallypresent in fruit, vegetables andgrains.

Since dropping nearly all sugarand processed foods from his dietlast December, Metz has shed 43pounds off his 6-foot frame andgone from a 40-inch waist to a size34.

Sugary sweets and processedfoods were “my buddy,” Metz, 51,said. “Now I’ve learned you’ve gotto put it over there and respect it.You got to put it in a box, like asnake.”

Like Metz, more Americans de-monize sugar ahead of their oldnemesis: fat.

In the wake of the federal gov-ernment’s first guidelines on addedsugar, a Reuters poll found 58 per-cent of Americans reported theyhave tried to limit sugar in their di-ets in the last month. That made re-ducing sugar a more urgent prioritythan limiting daily calories (50 per-cent), reducing salt (48 percent) orwatching fat (46 percent).

The concern comes as we con-sume more of the white stuff thanever, grabbing sugary snacks forquick energy, sipping on soft drinksor eating sweeteners added by man-ufacturers into bake mixes, sauces,canned goods, chips and breads.Those sweeteners hide behindnames like high fructose corn syr-up, glucose and dextrose.

In 2014, Americans consumed 53percent more added sugar annuallythan in 1966, according to the USDA.

All that sugar is making us sickand is considered one of the primedrivers behind the increasing epi-demic of obesity, diabetes and heartdisease, said Dr. Deborah Ballard,an integrative medicine physicianwith KentuckyOne Health PrimaryCare.

Louisville physician and fitnessexpert Louis Heuser said cuttingthe added sugar is among the firstadvice he gives to some 4,000 pa-tients annually at the Heuser Clinicon River Road.

“The low-hanging fruit right nowin Louisville is sugar and ciga-rettes,” Heuser said. “I’ve got pa-tients in their 20s who are well ontheir way to diabetes.”

Metz’s wake-up call began fouryears ago, when an attack of goutswelled up his left foot “like a grape-fruit.” Since too much meat andadded sugars can cause this inflam-mation, Metz followed his doctor’sadvice to give up pork, a prime cul-prit. But then he noticed that swell-ing and tingling in his fingers con-tinued as he drank his daily gallon ofhomemade sweet tea and sampledhomemade jam cake, lemon barsand banana bread for sale next tohis cash register.

Now for breakfast, Metz drizzleslocal honey on a banana. To satisfyhis sweet tooth, Metz snacks on wa-termelon or grapes. Instead of pizzafor lunch followed by a chess bar,Metz wraps an ounce of preserva-tive-free chicken in a low-caloriewrap with lettuce, tomato and a dabof honey mustard.

“Sugar ... tells you all the time,‘You want it. You want it. You wantit,’ ” Metz said. “Sugar is a drug.”

We get addicted to sugar becausewe crave the rush of energy it pro-vides, Ballard said. After we snarfdown a piece of cake or a brownie,the pancreas strains to pump outenough insulin to break down all

that sugar. The liver exerts itself tometabolize all that fructose andconvert it into fat. Within an hour ofbeing consumed, sugar also dra-matically increases inflammationthroughout the body, especially inour cardiovascular system, shesaid. While our body suffers thoseconsequences, it receives no nutri-ents from the added sugars.

The energy rush plummets,along with blood sugar levels, aboutan hour after eating a candy bar,consuming ice cream or drinking atall glass of orange juice, Heusersaid, causing more cravings.

“Sugar is pretty toxic,” Ballardsaid. “The more fat you have, themore disturbed your metabolismbecomes.”

Instead of relying on empty calo-

ries for energy followed by a plungein mood when his blood sugar levelsdropped, Metz says he feels betterand his palate explodes with flavorfrom grilled vegetables, like his fa-vorite yellow squash drizzled witholive oil and herbs.

When not working at his marketon Breckenridge Lane at Bard-stown Road, he walks 5 miles everyother day on the treadmill.

Instead of reaching for sweettea, what he lovingly calls “thehouse wine of the South,” Metzdrinks water all day.

“I have more control over mymind and my emotions,” Metz said.

Jere Downs can be reached at (502)582-4669, [email protected] and Jere Downs on Facebook.

HOW SWEET IT ISKicking your sugar addiction offers numerous health benefits

MATT STONE/THE COURIER-JOURNAL

Dale Metz, owner of Garden Gate Fruit Market & Deli, went from a size 40 waist toa size 34 and fits into the suit he wore upon graduation from college. His secret?Metz followed medical advice to eliminate sugar and processed foods from his diet.


How much is safe?

Men should eat no more than three tablespoonsof added sugar per day, and women no morethan two tablespoons, according to the AmericanHeart Association. Hint: a packet of sugar con-tains one teaspoon of sugar, one half cup equals 8tablespoons.

How to slash sugar

» Eliminate soft drinks and sports drinks. Justone of these “liquid candy” drinks a day wasassociated with a 60 percent increased risk ofchildhood obesity, according to one study. Drinkwater or unsweetened tea instead.

» Use caution when drinking diet soda andeating artificial sweeteners. Research suggeststhat Splenda, Equal, Sweet’N Low and othersugar substitutes trick our bodies into cravingmore of the real thing.

» Read labels carefully. Manufacturers sneaksugar into salad dressing, juice, spaghetti sauce,yogurt, bread and juice. Spend a few minutesstudying labels at the store. Ingredients areranked by quantity in the food, from highest tolowest amounts. If sweetener is in the first threeingredients, you might want to skip that product.Look for whole foods you recognize in the ingre-dients list. Four grams of sugar is the equivalentof one teaspoon.

» Crack the code. Manufacturers disguise sugaras corn sweetener, corn syrup, cane juice, dextrin,dextrose, fructose, fruit juice concentrate, glu-cose, lactose, maltodextrin, maltose, rice syrup,sucrose, xylose, syrup and other names, accordingto Consumer Reports.


While the average American visits a su-permarket twice a week, local food fansexplore outside conventional retail channels.

For many in Louisville, this includes stopsat Paul’s Fruit Markets or the Garden Gate,4411 Breckenridge Lane, (502) 499-5275, andFrank’s Meat & Produce, 3342 Preston High-

way, (502) 363-3989. Another favorite is theflagship of five local Rainbow Blossom storesin St. Matthews, 3738 Lexington Road, (502)896-0189. These retailers have long relation-ships with farmers and are a go-to source forhard-to-find, locally produced gems likeAmish-produced sorghum syrup or stone-

ground corn. Fresh local vegetables and fruits also flow

through Reynolds Grocery in Clifton (502)893-8919 and Seeds and Greens NaturalMarket in New Albany, Ind., (812) 944-3800.Explore the new Fresh Thyme Farmers Marketopen at 4301 Shelbyville Road.


#8: Shop at your favorite local food store

For the last 20 years, HankSchmidt has lived in the shadow ofheart disease, beginning with strokesand chest pain in the early 1990s, twosurgeries to reopen nearly blockedcarotid arteries and two heart at-tacks. In 2004, surgeons cracked openhis chest for sudden open-heart sur-gery immediately following a cardiacstress test.

Along the way, Schmidt’s doctorswarned him his eating habits hadmade him pre-diabetic.

The owner of Barber Cabinet Co.,Schmidt, 72, spends his days on theroad, visiting the homes of clientsseeking makeovers for their kitch-ens and bathrooms. After weeks ofintensive intervention at Kentuck-yOne Health covered by his insur-ance because of his history of poorcardiac health, Schmidt learned toeat mostly plant-based whole foods,meditate, exercise and reducestress. The “Ornish Reversal” pro-gram is modeled on research-drivendiet and lifestyle changes pre-scribed by Dr. Dean Ornish.

“If I’m going to live to be 92, Iwant a healthy active lifestyle,”Schmidt said. “I don’t want to be oneof those sedentary old farts thatcan’t get out of a chair. Maybe I canenjoy these years and my grandkidsand my wife.”

Vital statistics» Lost 37 pounds, dropping to 222pounds from 259 » BMI (Body Mass Index measurement)improved to 30 (overweight) from 35.2(obese) » Blood pressure now 112/58 from 122/78,and he was able to stop taking half of hisblood pressure medication


“I drive 700 miles a week and I atehamburgers and french fries twomeals a day and bacon and pancakesfor breakfast,” Schmidt said. “I neversaw a bean that I liked. Now I carrywith me a snack bag of raisins, an ap-ple, a banana and vegetables like cau-liflower and broccoli.”

ResourcesTo learn more about the Ornish

Reversal program, check out freeinformation sessions at St. Mary &Elizabeth Hospital, Medical CenterJewish Northeast and Jewish Hospi-tal downtown. RSVP at KentuckyO-neHealth.org/Ornish or call (502)210-4520.Jere Downs can be reached at (502) 582-4669,[email protected] and Jere Downs onFacebook.

HEALTHY TESTIMONIAL

DAVID R. LUTMAN/SPECIAL TO THE CJ

Hank Schmidt has lost weight andregained cardiac health via the OrnishReversal Program at KentuckyOne Health.

Halting alifetime of illhealth withdiet andexerciseJERE DOWNS@JEREDOWNS

“ I don’t want to be one

of those sedentary old

farts that can’t get out

of a chair. "

particularly hard on her body,except for goat cheese and ched-dar. So for the most part, sheavoids them. She also eats orga-nic foods and cooks from scratcha lot more often.

“It gets expensive. And it’stime-consuming at the begin-ning,” said Wesbrooks, who hastwo teenage children. “It was noteasy, but it worked for me.”

Gaynell Zirnheld, another cli-ent of Meyerowitz, said it workedfor her, too.

Zirnheld suffered from Irrita-ble Bowel Syndrome for yearsand sought help with no success –until she learned she was sensi-tive to a long list of foods such asapples, bananas, pistachios, dairyfoods, garbanzo beans, rye andgreen peas.

Like Wesbrooks, she learnedto eat in a new way -- by avoidingor reducing the foods to whichshe’s sensitive and eating ahealthy, plant-based diet. Sincechanging her diet, she’s lost 21pounds.

“I shop differently,” said Zirn-held, 62, of Mt. Eden, Ky. “Youlearn to use a lot of spices. Youlearn a better selection of healthyfoods to eat.”

The type of individualized eat-ing plan Meyerowitz helps peopledevelop is called LEAP, or Life-style Eating and Performance,and she said it involves “eatingthe right foods for your body.”She is trained as a "certifiedLEAP therapist."

Local doctors also advise peo-ple to cut back on or avoid foodsto which they are sensitive andeat a healthy diet overall.

Meyerowitz said people whosuspect they have a food sensitiv-ity should seek help from a physi-cian, dietitian or other health pro-fessional while also reducing orremoving foods that aren’t goodfor anyone, such as fast food orprocessed snacks.

“My advice is to look a little bitdeeper,” Meyerowitz said. “Cleanup your diet and get out the proc-essed food. Eat clean and natural.”

Zirnheld said it can be easy toslip back into old ways, but it paysto stay away from foods thatmake you feel bad.

“When they say, ‘You arewhat you eat,’ that’s true,” shesaid. “When you find what yoursensitivities are, you feel somuch better.”

Laura Ungar, who also covershealth for USA TODAY, can bereached at (502)582-7190 or at [email protected].

Claudia Wesbrooks suf-fered from stomachproblems, heartburn,joint pain and insom-nia -- and couldn’t fig-

ure out why.“I was really tired of feeling

bad,” said the 47-year-old formertennis pro from Prospect.

Desperate for answers, shesearched the internet and cameacross Sandra Meyerowitz, a reg-istered dietitian in Louisville whospecializes in helping people un-cover food triggers for illness.Meyerowitz suggested Wes-brooks get a blood test to look forfood sensitivities. It found sever-al – to milk, avocado, scallionsand more.

Wesbrooks cut those foods outwhile eating a diet rich in produce,lean protein and unprocessedfoods. “After five weeks," she said,“my symptoms were all gone.”

Wesbrooks faced what healthexperts say is a common and vex-ing problem -- sensitivities tofoods such as gluten and dairyproducts and chemicals such asfood dyes. Research shows foodsensitivities may affect at leastone in 10 people, Meyerowitzsaid, although no one knows forsure how many.

Doctors say the science sur-rounding food sensitivities is rela-tively new, but mounting. That’sespecially true in the case of glu-ten, a protein found in wheat, bar-ley and rye. “Non-Celiac GlutenSensitivity” is a recognized disor-der estimated to affect 18 millionAmericans, around six times asmany people as Celiac disease, anautoimmune disorder in whichgluten damages the small intes-tine.

Dr. Edward Adler, a NortonHealthcare gastroenterologist,said he often considers the possi-bility of food sensitivities in pa-tients with irritable bowel syn-drome, a chronic condition caus-ing abdominal pain, cramping,bloating, gas, diarrhea and con-stipation.

“People can be sensitive to dif-ferent kinds of foods.... We’re see-ing more of it lately. And I thinkwe’re understanding it more,”Adler said. “We probably have al-ways seen it, but I don’t thinkwe’ve understood it that well.”

Roots of the problemDoctors stress that sensitiv-

ities are different than allergiesto foods such as peanuts andshellfish, which can be extremelyserious, causing rashes, hives,even life-threatening anaphylac-tic shock.

Sensitivities, on the otherhand, generally cause milder,more delayed reactions, but cannonetheless affect quality of life.

Mark Pasula, an immunolo-gist who invented the MediatorRelease (blood) Test that Mey-erowitz and others use to checkfor sensitivities, wrote in a pa-per that sensitivities can causeinflammation in the body andare “a highly complex categoryof adverse food reaction.”They’re tied to many problemsbesides irritable bowel, he said,including chronic fatigue syn-drome, inflammatory arthritisand migraine.

Exactly how people get sick isclearer in the case of certainfoods.

For example, recent researchshows gluten opens pores in thelining of the bowel wall whenthey’re not supposed to open in cer-tain gluten-sensitive people, whichcan lead to diarrhea, said Dr. Ger-ald Dryden, a specialist in internalmedicine and gastroenterologyand professor of medicine at theUniversity of Louisville.

Even better understood is "lac-

tose intolerance," another food-related issue that some health ex-perts consider a type of dairy sen-sitivity. This condition causes di-gestive problems after drinkingmilk or eating milk products, andis often related to the malabsorp-tion of lactose, a sugar found indairy products, and a deficiencyof lactase, an enzyme that breaksdown lactose into simpler formsof sugar. (Some experts say dairysensitivities can also result fromdifferent problems.)

Meyerowitz, owner of Nutri-tion Works, said many of her cli-ents have trouble with severaldifferent foods. She said the Me-diator Release Test, which hasn’tbeen approved by the U.S. Foodand Drug Administration but isused by some dietitians, checksto see how “reactive” a patient isto 150 foods and chemicals.

“Everybody’s different, and(sensitivities) are actually verycommon,” Meyerowitz said.“That’s the big mystery of it all.”

Getting wellWesbrooks, who first saw

Meyerowitz last October, said shewas determined to do what sheneeded to get healthy.

At first, that meant eliminat-ing all the foods the blood testidentified as problematic andcutting out sugar. Then, she add-ed back one food at a time andkept a journal. She realized thatmilk and dairy products were

KNOWING WHAT NOT TO EAT

FRANKIE STEELE/SPECIAL TO THE C-J

Claudia Wesbrooks, who has a number of food sensitivities, cooks lasagne at her home in March.

Food sensitivities are acommon, vexing problemLAURA UNGAR@LAURA_UNGAR

“My

advice is

to look a

little bit

deeper.

... Get

out the

processed

food. Eat

clean and

natural.”

SANDRAMEYEROWITZREGISTERED

DIETICIAN

To learn more

Contact SandraMeyerowitz,Nutrition [email protected], (502) 339-9202.

FRANKIE STEELE/SPECIAL TO THE C-J

Wesbrooks has a number of food sensitivities but haslearned to avoid the things that were making her ill.

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