anna brones

writer + artist + activist

Posts Tagged ‘health

What if Nature Was a Prescription Drug?

with one comment

Is nature the answer to all your problems? It might be.

I love this humorous video by Dream Tree Film & Productions. It’s part of a series, all intended to get us thinking about the positive benefits of the outdoors. What if we all got more regular doses of nature? Imagine how well off we would be…

Learn more at NatureRX.

Advertisements

Written by Anna Brones

August 14, 2015 at 15:45

Posted in Outdoor + Environment

Tagged with , ,

Could Superfoods Actually Be Bad for Us?

with one comment

A question I ask in an article over on EcoSalon:

When we put certain individual ingredients on a pedestal, it also keeps us from thinking locally. This is often the problem with superfoods marketing, as you’ll commonly find lots of foods that come from nowhere near your backyard. Let’s take goji berries for example. Do you know where goji berries come from? They may be branded as the Himalayan superfood, invoking images of tranquil fields in the foothills of mountains, but the reality is that the majority of goji crops hail from industrial fields in Northwestern China. And hey, even if we get sick of that superfood, the food marketing world will always come up with another exotic option to replace it with. Kakadu plum anyone?

Read the full article here.

Written by Anna Brones

December 22, 2014 at 16:29

1,000 Miles: Month 3

with 3 comments

photo 1

Usually when I talk about running I get really excited. Depending on how good the last run was I may get that moderately crazy look in my eyes. And I get excited when I sit down to write about it (proof: Month 1 and Month 2 recaps).

But March didn’t really have any of that. In fact I’m hesitant to even write a recap of the month because it felt like I barely ran at all. Instead, the knees said “you need to take a break!”

Because I’m not training for a marathon, or an ultra trail run, or a triathlon, the potential of an injury hadn’t really crossed my mind. Sure, I was intent on running a little more than usual, but not that much. But then the knees started hurting. Not in a “I am about to break” kind of way, but in a “hi! you better pay attention to us or we will break” kind of way.

So I did what any runner would do: got out the foam roller. I also added in a routine of sun salutations every morning. And some squats. In other words, I started doing all of those things that I knew I should have been doing from the get-go, but just hadn’t got around to.

Which got me thinking: how often does this happen to us in life in general?

Read the rest of this entry »

Written by Anna Brones

April 9, 2014 at 15:33

1,000 Miles: Month 1

with 62 comments

photo 2 (3)

61.1 miles.

“Yes!” was my initial reaction.

Then came the second.

“Shit, that’s less than I should have run…”

When I first committed to the 1,000 Miles thing (yes, running 1,000 miles in 2014) I did some quick calculating.

Running 100 miles a month would put me over the 1,000 mile mark, meaning if I clocked a few months with 100 miles I would have some leeway. I then went to a calculator and figured out that what I really needed to do was hit about 20 miles a week, or about 80 miles a month. Doable, but after a month of not running I needed to work my way back up.

Read the rest of this entry »

Written by Anna Brones

February 5, 2014 at 08:41

Fermented Foods 101: Yes You Do Need Bacteria!

with one comment

kombucha

Considering that I have been brewing kombucha for quite some time now, you could call me a bit of a fermented foods addict, so it was fun to get to do a fermented foods guide for Refinery29 and get to interview the fermented foods extraordinaire Sandor Ellix Katz.

“Almost all the fermented foods and beverages we know of are so ancient that they predate recorded history. Humans could never have settled many regions of the world without the benefit of fermentation, and agriculture would not be possible without it.” Ellix Katz explains, “How could people ever begin to invest their energy in crops that are ready at particular times of the year if they didn’t have techniques for preserving the harvest to get them through the rest of the year?”

It’s true: In a world before refrigerators, people had to preserve their food somehow, and often fermentation was it. Those preservation techniques are still used in cultures around the world today, from miso in Japan to cheese in France, and while fermented foods might sound like a fad, you’re probably already eating them. Coffee? Fermented food. Chocolate? Fermented. Wine? Also fermented. In fact, as Ellix Katz points out, “most people in most parts of the world eat or drink products of fermentation every day.”

Read the full article here.

Written by Anna Brones

January 8, 2014 at 03:38

Why Caring About Food Isn’t An Option, It’s a Responsibility

leave a comment »

“Food is life.”

I have been known to say a similar thing, but when it came from the mouth of a Ugandan farmer, the words were more powerful than I could ever make them.

Sitting to the right of Constance Okollet on a panel titled Food Anthropology at SXSW Eco in Austin last week, I was humbled as she emphasized what food meant to her and her community. Okollet is  peasant farmer from Osukuru subcounty, Tororo district in eastern Uganda, Africa and a mother of seven. As if that wasn’t enough, she’s the Chairperson of Osukuru United Women Network, working on agriculture  health and the environment,  and a founding member of Climate Wise Women, traveling the world advocating against climate change and its effects on the communities around her.

Read the rest of this entry »

Written by Anna Brones

October 8, 2012 at 07:05

Appreciating the Fact That Good Food is a Luxury

with 2 comments

“Making food makes you happy?”

I was on a walk with two friends and we had somehow arrived on the subject of food- a frequent occurrence in my everyday life. She was a bit surprised that food in general was on my list of things that made me feel good.

“Well, yeah.”

I thought about it for a second. “It’s a way to de-stress… if I have too much going on I feel good being in the kitchen and making something. It’s like a meditation.”

Read the rest of this entry »