Friday, July 10, 2009

Local Love Fridays: Integration for a Deeper Life - Gateway Chiropractic



Last fall, I managed to do "something" to my back. I'm sure many of you have experienced that "something" - you're just not sure what you did, but all of a sudden there's quite a lot of pain, and you can feel a ridge of muscles that wasn't there before, but you can't seem to get the muscles to behave, and the pain is just... well, taking over your life.

When I went to the doctor, she gave me the requisite icing/Advil instructions, and also said that she really, really wanted me to see a massage therapist.

I went to the wonderful massage therapist, Lisa McVety of Massageworks, and felt much, much better. I worked with Lisa several times, and from the first time I visited her, Lisa said, "I really think you would benefit from my chiropractor. She's really different. You'll either like her approach or not - but it's worth trying."

Well, at first, I chose the "not". Fifteen years earlier I'd had a very bad, single experience with a chiropractor, and it had actually left my neck damaged for quite some time. No one was going to "crack" me.

Over time, however, there were certain areas that even Lisa couldn't seem to help, and then I had secondary problems come up that were related to my ongoing struggles with both fibromyalgia and some sort of hard-to-diagnose rheumatological arthritis.

By January, I was ready to try anything that might mitigate my fairly constant level of pain.

And that's when I met Dr. Diane Babalas of Gateway Chiropractic.



Dr. Diane's BGI (Bio-Geometric Integration) method is, indeed, different.

As Dr. Diane describes it: "The philosophy is what makes it different, because the philosophy of chiropractic is that the body has an innate wisdom. The chiropractor’s job is to remove any interference to the expression of that wisdom. Bio-Geometric Integration – BGI – is a method that allows us to read what the body is saying so that we can very effectively release the tensions and stresses that are stored not only in the bones but in the soft tissues and muscles and organs. So that’s different in that traditional chiropractic medicine would basically be limited to the bony structures of the body and tends to look at the body more mechanistically."

How this translates for us, is that since this model looks at the entire body, it helps Diane analyze where tension is stored and it also gives her tactile tools to help the body learn to release that stored tension. The experience, as a patient, is a series of touches and pressures - no snapping, nothing sudden.

And then you get up off the table and feel much, much better.

A great part of what Diane does is to teach her patients how to listen and react physically to the needs of their bodies over time. To help us to tap into our own body's intelligence.

I know that for me, this has translated into different ways of sitting and breathing, and that pain, which had been my fairly constant companion for six years, has pretty much faded into the distance. It's translated in other directions, as well.

Helping you to get "unstuck" helps in other ways. In terms of Diane's patients, and what she wants people to experience when they come under her care is expressed in the following way: "I’ve adjusted babies just born – a few hours old - and our oldest person is 99, so this is really something that can help anybody, as well as animals – Even though it (BGI) is gentle, it’s actually extremely powerful and the gentleness of it allows for greater depth. The depth of the adjustments is what allows for the effects to be life-changing. So more than people just being out of pain, which in and of itself is a wonderful thing, people feel that they can get a new job, or leave a bad relationship or move and people don’t even really think of it having anything to do with this, and it does and it doesn’t actually. I’m helping the body to move its own energy that’s been stuck and stored."

There's no doubt that, for me, my work with Diane has helped me in all areas of my life - I tend to "live in my head" and the work with Diane has helped me to deal more honestly with my emotions - to allow me to have responses, and keep those responses more positive and useful. All I can say is that I'm "learning" more from my emotions, and learning is always a good thing in my book.



The patient experience itself is friendly and warm. Diane adjusts people in groups - doing this allows for people's bodies to rest and learn during the process, and it also allows for a greater amount of flexibility in creating your own treatment schedule. There is a separate room for private adjustments if you are uncomfortable with the group setting.



The outer lobby is child-friendly and filled with soft colors. Kelly, the office manager, is a delight to work with, and she quickly gets to know each patient. The treatment area is filled with sensual pleasures - soft colors, lovely music (a mix of many different types of gentle pieces, including a great number of Celtic and worldbeat tunes) and pretty lights decorate a corner of the room, natural sunlight filling in the other areas.



There is nothing I haven't loved about this journey.

I'm hoping it may be helpful for some of you, too.

Gateway Chiropractic, 210 Collingwood Road, Suite 100 (Collingwood is across from Westgate, perpendicular to N. Maple/Stadium - parking is just behind Fawzi's Westgate Auto Repair. Here is a maplink). (734) 239 - 6060. Hours are Mon., Wed., and Fri.: 3:30 - 6:00, Tuesdays from 8:15 - 10:30 and Thursdays from 9:00 a.m. - 11:00 a.m. (Tuesdays switch back to 9 - 11 in the fall).

Thursday, July 9, 2009

Bookmark July 15th: The Missing Ink Blog Tour

On Saturday, the Eatwrite family is taking a long awaited, much anticipated, vacation.

This means I will not be around much next week.

Tomorrow there will be a Local Love Friday - my wonderful, miracle-working chiropractor will be highlighted.

Then... silence.

Until - and this is very important news - JULY 15th.

Karen E. Olson, of Shot Girl fame, will be visiting us again to talk about her new book, The Missing Ink. It's wonderful, and very possibly the perfect beach read.




And then, again, Karen is wonderful, and chatting with her is always a hoot. (Plus, there will be a giveaway - natch).

Then... more silence - no What's Cooking Wednesday next week (except for cooking up discussion about The Missing Ink), no Local Love Friday for next week.

Maybe some beautiful pictures at some point... but we'll see.

See you tomorrow, and after that, happy week!

Tuesday, July 7, 2009

What's Cooking Wednesday: Another Radical Radish Adventure



Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

I still had radishes.

I was also about to make a lunch for some very special friends of mine: Amy, who was just days from giving birth, and her mom, Jane, who is a dear friend and who now lives in Kansas City. I don't get to see either of them often enough. Jane was in town for the big event, and Amy was just... well, passing time until little Aden was ready to grace us with his presence, which he did at 2:03 a.m. on Sunday, July 5th.

I wanted something healthy and easy on the stomach, and I also know a bit about Amy's tastes, since she's been one of my "adopted" daughters over the years (she's the best friend of my German daughter, Sarah), and she and I share a variety of recipes that we both love.

So here was the menu:



Springtime Strawberry-Radish-Mint Salad (which will be a post in and of itself).
Pepper Bacon Bread, which was a special bake from Zingerman's that day.
Cherry Walnut Whole Wheat Sourdough, from Mill Pond Bakery.
Strawberry Shortcakes (which are Amy's favorite).
And this rather unusual main, which used up my radishes and which we all found delicious - sweet, but covered with cheesy/eggy goodness:

Radish-Apple-Onion Frittata



Ingredients:

5 - 6 large radishes, cut in half and then sliced thin
1 small onion, again cut in half and sliced thin
1 apple, peeled, cored and sliced (with the slices cut in half - an apple peeler/corer is perfect for this, and then just cut the rounds in half)
1 TBS salted butter
1 tsp maple syrup
1/2 tsp kosher salt (or sea salt)
6 eggs
3 egg whites
lowfat buttermilk - a splash or two
kosher salt (or sea salt)
1 1/2 cups shredded or grated gruyere

Directions:

1. Preheat the oven to 450. Prep the veggies and apples and grated the gruyere.
2. Heat an oven-proof large saucepan over medium heat and melt the butter in it.
3. When butter is just starting to bubble, add the onions and cook for a minute or two until they start to soften.
4. Add the radishes and apples and cook until they are really soft and somewhat caramelized. Turn the heat up a bit towards the end if they're not caramelizing at all.
5. When they are done, remove the saucepan from the heat and add the 1/2 tsp. salt and the maple syrup and coat the veggies thoroughly.
6. Whisk together the eggs, buttermilk and a pinch of the kosher salt (this softens the eggs. Beat a bit, but not too much. Set your burner to medium/medium high.
7. Place veggies back on the burner and pour the eggs over them. Stir the eggs just a bit to help the frittata set.
8. When eggs have just started to set, add the grated gruyere on top and place the saucepan in the oven.
9. Bake for 10 minutes. Cut into six wedges and serve.

Makes 6 servings.

Nutritional Info:

Calories 233.6
Total Fat 15.8 g
Saturated Fat 7.9 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.1 g
Cholesterol 247.3 mg
Sodium 392.0 mg
Potassium 174.5 mg
Total Carbohydrate 6.3 g
Dietary Fiber 1.0 g
Sugars 0.9 g
Protein 17.0 g

As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.

Monday, July 6, 2009

A Question for You

Some changes are coming to a2eatwrite.

I am happy and proud to announce that I'm going to be the lead food blogger for annarbor.com, the new electronic entity that will replace the Ann Arbor News when its print edition folds on July 26th (although it will still appear in print form on Thursdays and Sundays - I know... that doesn't quite make sense, but it's all in the name of moving onward and upward).

I'm excited because I've wanted to do more exploration in the field of online media and because any gig that is professional in terms of food writing is, well, very exciting to me.

This blog, however, has always been a mix of things - food blog, yes, in some ways, but certainly also a blog that has covered writing/books topics, politics, and sometimes just plain silliness.

The best part of blogging for me? Meeting all of you.

So, I'd like to ask a couple of questions as I ponder what all this is going to mean. (BTW... annarbor.com isn't really live yet, which is why I haven't posted the link).

1. I only link the blog to the paper - I will be producing 3 - 5 pieces on food and food-related topics each week, but I only link the posts that are food related, so I could leave a2eatwrite intact. BUT...

I could also split it off - food and non-food. I've always had a mix of readers. I have folks who show up predominantly on Wednesdays, and folks who show up predominantly on other days, and folks who show up almost every post.

Is it clearer to split off the other topics, or to keep the blog whole in terms of ease of using RSS feeds, etc.?

2. 3 - 5 posts on food. I'm thinking less is more. I finally updated my blogrolls, and as you can see, I read a lot of blogs. I know that in general, I'm more tempted by fewer posts than every day posts - it gives me something to look forward to. I also, though, don't think there should be any "rules" about posting - it should be up to the individual blogger. What do YOU think about this? What are your preferences?

I guess that's it for now. I hate to impose on you, but I figured you're the experts on what you like/don't like about this blog. Please feel free to write me privately about this, if you prefer - jenshaines at gmail dot com.

I want to thank Jenn, of The Leftover Queen, who already gave me some invaluable input on these topics.

And so begins the adventure...

Sunday, July 5, 2009

When you put your mind to it...

Tonight is, sadly, the end of the Ann Arbor Summer Festival. For the free portion, Top of the Park, in addition to local favorites Madcat and Kane and George Bedard and the Kingpins, there will be a sing along screening of The Sound of Music. In honor of the last night of the festival, I give you this clip from Belgium:



This was apparently prepared during a whopping two rehearsals, and the passersby were totally unprepared for 200 dancers to show up in the middle of their daily commute.

Thursday, July 2, 2009

Local Love Fridays: Finding Good Books at Motte and Bailey Booksellers



"Some books are undeservedly forgotten; none are undeservedly remembered." - W. H. Auden.

This is one of several, pithy phrases that are posted across large planks in the feast of visuals that is Motte and Bailey Booksellers.

I think this phrase sums up why this is a very special bookstore. It also speaks to the sensibilities of managing partner/owner, Gene Alloway.

Gene and I had a wonderful time talking books on Wednesday, and his boundless enthusiasm for his trade and his shop was evident in each new topic we covered.

I had to ask my usual question of "what is the one thing that my readers should know about" Motte and Bailey, and he had two things to say:

"There’s the business thing and the true thing – the business thing is that we want people to come in to see books they haven’t seen before. The true thing – we’re not done yet – we’re never going to be done – that’s the true thing about the shop. The community changes, the book environment changes, new books come out."

This seems to encompass two themes I heard from Gene consistently - one - he's in the business of wanting his customers to see books they haven't seen before. Books they won't see in new book stores and especially in new, "big box" bookstores. Two, he sees the bookselling (versus bookslogging, but more about that later) business as fluid and ever-changing, and that's one of the things he so dearly loves about being a bookseller.

What does this mean for the customers who wander into his shop? It means this:


Gene knows his community, and his neck of the woods is an area of foodie heaven - the PFC, the Farmers Market and Zingerman's are all within a couple of blocks. He wants to make his shop friendly to browsing - make yourself at home. Respect the books, but enjoy your browse time. Support the Co-op, and support us. Stop by the Co-op, and with the discount, maybe you can afford that extra book you've had your eye on.

When I walk into Gene's shop, the first place I go is here:

This is the place, right next to the entrance, where the collection of cookbooks are housed. A typical experience would be last February, when I went in to ask Gene to display a poster for my son's high school theater group, and I found Italian Festival Foods* by Anne Bianchi, a book I hadn't heard of before, and one that's been absolutely invaluable for my fiction research. The books on this shelf are even harder for me to resist than my favorite espresso con panna.

What does Gene mean when he says the bookstore is "never going to be done"? It's a place that not only changes in terms of stock and possible genre or theme emphasis, but it's a physically changing environment as well, and one that always has wonderful delights for the eye. Here are just a couple of details from Gene's and partner Paul Hare's wonderful collections:




Motte and Bailey grew out of an abandoned board-game business founded by Gene and his friends Paul Hare and John Murphy (who left to go on to law school), and it's now grown into a true book community. Gene's Culinary History book club will be starting this July 15th, there's an ongoing History of Books and Printing club and a history reading group, led by Professor Mike Homel of EMU.

What Gene and Paul sell are not just books, but knowledge - they know most of the books in their stock, and each has his own specialty areas. He or Paul has personally selected the books sitting on the shelves, and they've selected them because they know them to be good. In Gene's case, he's taken the time after years of working as a librarian in places as diverse as the U. of M. Undergraduate Engineering Library and the School of Information, and by learning dumpster diving for rare print editions from Don Kramb, an amateur book scout, and the more refined particulars of the used and rare book business from Jay Platt, of the Westside Book Shop. When you go on Amazon or walk into a Barnes and Noble, you're going to find booksloggers - folks who are good at pushing the NYT bestsellers list, but their knowledge of books may be non-existent.

This is truly what you're buying at Motte and Bailey - a guarantee that this is a good book, a book that will (hopefully) not be undeservedly forgotten.

If you love books, I dare you to wander through Gene's world and not find something totally new, out of your ken, and something that you just know you need to own.

Happy reading!

Motte and Bailey Booksellers, 212 N. 4th Avenue (right next to the People's Food Co-op), 734-669-0451. Hours are Mon -Sat 10-8 p.m., Sunday 11-4 p.m. To learn more about books and the business of bookselling, as well as reading a delightful work-in-progress, Myles of Books, go to Gene's blog: Bookman's Folly.

*(Amazon.com Sales Rank: #799,054 in Books - like I would have found it by browsing Amazon!)


Tuesday, June 30, 2009

What's Cooking Wednesday: Spaghetti-os for Grown-ups: An Uber-Frugal Farmers Market Dinner



Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.

Okay, so my title had everything to do with how many hyphens I could fit into one sentence.

But it also had a lot to do with the Michigan economy, cutting back, and eating local. Oh, and the dinner itself was delicious.

So here's what I had to start with:


In case my photography isn't crystal clear (and when is it?), this is a picture of lovely Farmers Market radishes and baby yellow squash and the end of some almost-done garlic. I also had a bag of $.99 anelletti and some grated Parmigiano Reggiano from Trader Joe's. Oh and, as always, olive oil.

And bacon. Mmmmmmm.... bacon.

Truly, though, this was it, and here's how the cash flow broke down:

1/2 box of organic baby yellow squash from Frog Holler: $1.50
3 radishes from bunch of 12 $ .37
three pieces of bacon from Ernst Farm: $1.00
1/4 bag of anelletti: $ .25
1/7 tub of parmigiano reggiano $ .71
3 cloves garlic, pinch sea salt, 1 TBS olive oil $ .20 (approx.)
Grand total....... $4.03
Divided by 2 (serves 2) $2.02/serving

And filling... did I mention filling? It also sends me back to my childhood, because this dish combines the taste of bacon/mac and cheese with the texture of those little round things that came in the can with tomato sauce, and it manages to be mostly veggies, so - win-win, right?

Oh. Yeah.

Here is the finished product:






Added bonus? 20 minutes to prep and cook, start to finish. I kid you not. Oh, Jen is feeling pleased with herself tonight.






Spaghetti-os for Grown-ups

Ingredients:

3 large radishes, cut in half and sliced thin
3 baby summer squash, sliced
3 cloves garlic, sliced
3 pieces of bacon
about 1 TBS olive oil
a pinch of kosher salt (or any favorite salt)
parmesan to taste (I used a TBS, D used about 3 TBS) - I recommend splurging for real parmigiano reggiano because it tastes so much better and with this little, it's not going to break your budget.
1/4 package of pasta of choice (but can't really be spaghetti-os without anelletti, which are little round "o's" of pasta)

Directions:

1. Put water on to boil. Prep veggies. Heat olive oil in pan at medium heat.
NOTE: Bacon can be done two ways - you can chop it up and put it in with the veggies and use FAR less olive oil, or you can place it between two sheets of paper toweling and microwave it, 1 1/2 minutes on each side (the second method is less eco-friendly, but probably healthier in terms of removing saturated fat, etc.). I used the second method. If you do the first method, chop your bacon, too. If you use the second method, just set up your bacon and wait for a later step.
2. When water is boiling pour in pasta and set timer. It will take 13 minutes to cook the pasta, give or take. Put garlic and radishes in pan to saute. (And add the bacon, too, if you're going to put it in the pan with the veggies).
3. After about a minute, add in the baby summer squash slices to the saute and put the bacon in the microwave (and cook it, as described above).
4. Stir veggies from time to time, and stir the pasta, so it doesn't stick to your pasta pot (the anelletti do tend to stick).
5. When the timer sounds, drain the pasta and rinse with cold water. Turn off the saute pan (the veggies should be a lovely, caramelized brown). Take the bacon out of the microwave and crumble it. (If you cooked the bacon in with the veggies, then drain the pan of oil before adding everything together in the next step).
6. Toss all ingredients together in a large pasta bowl and sprinkle with a dash of salt.
7. Serve with parmesan to taste.

Nutritional Info

* Servings Per Recipe: 2
* Amount Per Serving
* Calories: 289.1

* Total Fat: 10.5 g
* Cholesterol: 12.0 mg
* Sodium: 257.1 mg
* Total Carbs: 37.1 g
* Dietary Fiber: 4.2 g
* Protein: 12.4 g

As always, nutrition info supplied by the recipe calculator function at Sparkrecipes.com.

Enjoy! More radical radish adventures next week.