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Coming in February
Earth Victories
Props for North America’s Green Youth
Six of 125 North American youth applicants who are spearheading programs suc-
cessfully tackling environmental problems have been recognized by Earth Island
Institute as winners of its 10th anniversary Brower Youth awards. The nonprofit

organization supports those under age 23 who are creating solutions to protect the
health of our shared planet. The latest winners are Alec Loorz, Adarsha Shivaku-
mar and Hai Vo of California; Robin Bryan of Manitoba; Diana Lopez of Texas;
and Sierra Crane-Murdoch of Vermont.
The 2009 young leaders are responsible for, among other achievements,
saving 1 million acres of boreal forest, helping to prevent permitting for 20 new
coal-fired plants and five coal mining applications for mountaintop removal,
and transforming food purchasing across the University of California system to
nutritious and sustainable products. To date, a total of 61 award recipients have
raised $1.4 million for environmental causes; trained 3,000 youths in advocacy;
organized 32,000 youths in environmental projects and involved thousands more
adults in 3,300 events and actions; held 500 lobby meetings with elected officials;
helped to pass eight bills; implemented 20 university-wide environmental policies;
and produced 20 documentary films.
Hospital Food
New Culinary Institute Supports
a Nutrition Revolution
Chef Frank Turner and the first Culinary Institute for Health
Care, at Michigan’s Henry Ford West Bloomfield Hospital,
are proving that hospital food can be healthy, nutritious
and tasty. There, they train chefs from around the world in
The February issue of
recipes such as veggie hummus, roasted pears, carrot raisin
Natural Awakenings
slaw, maple-glazed spaghetti squash and parsley vinai-
grette. Appropriate spices help regulate inflammation and
will have everyone
blood sugar. Specialty dishes address dietary needs, from
smiling and singing,
gluten-free and diabetic to cardiovascular issues and food
laughing and loving.
Despite three decades of research showing that fresh,
well-prepared food is packed with natural disease-fight-
ing nutrients that help speed healing and prevent illness, there’s long been a
Look for our
disconnect when it comes to hospital food. A 2003 article in the journal Nutrition
most light-hearted
reported rates of undernourishment in some U.S. hospitals as high as 41 percent,
but the tide seems to be turning.
issue ever.
In 2008, Dr. Ronald M. Davis, immediate past president of the American
Medical Association, called on hospitals to “buy meat and poultry raised without
nontherapeutic antibiotics, use milk produced without recombinant bovine growth
hormones and replace unhealthy snacks found in many vending machines with
healthy choices.” The nonprofit coalition Health Care Without Harm has secured
For more information pledges from hospitals in 21 states to serve locally produced organic and chemi-
about advertising and how
cal-free food. William Notte, past president of the American Society of Healthcare
you can participate, call
Food Service Administrators, reports that most hospitals now buy fresher and less
processed food, because patients are demanding it.
For more information, visit
12 Oakland, Macomb, Livingston & St. Clair, MI
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