http://shinealight.ivillage.com/sbo-profile/?ProfileID=9285

Wellness. It could be the official motto for Tucson, Arizona. Tucson is known worldwide for its healing. For decades many relocated to Tucson with an asthmatic child, a sick spouse or other loved one to the healing climate and culture of this beautiful desert oasis called the Old Pueblo.The sunshine, warmth and powerful geography combine with Tucson's "magic" to soothe and heal those who come here, whether it is a visit or a lifetime. Today visitors seeking wellness from all over the globe come to Canyon Ranch & Miraval spas, seek the advice of integrative medicine guru Dr. Andrew Weil (a Tucson resident) and to soak up the vitamin D rich sun.Tucson, is the perfect home for Flavorbank Spice Market. As a physician, I believe that we are what we eat. A comprehensive wellness plan must include a healthy diet. Healing can happen through one's choice of foods. With the right components, you can eat yourself healthier. Flavorbank Spice Market is one of the treasures of Tucson. It is a powerful, positive, inspiring sensory oasis of a spice market. I find exquisite whole spices for my own recipes. I am drawn to the "Culinary Apothecary" where freshly ground ginger, turmeric, cinnamon sticks as long as my arm and other exciting aromatics are displayed in a spice salon like setting. I have been all over the world and never seen anything like it anywhere else.Every time I go, I am inspired. Not only by the offerings, but by the culture and generousity of the owner to each and every one of us customers.Owner, Cancer survivor & MS patient Jennifer English lives her mission and her passion to help others achieve a path to wellness through her hands-on education. She takes time to help every customer discover the items that will be right for them. She helps you tate the love. "What's for dinner tonight"? I have heard Jennifer ask on many visits. She really means it, and will help you turn your chicken breasts, or veggies, or ribeye steaks into the best you have ever had with her Santa Maria Rubs, Afrikya by Marcus Samuelsson Berbere(my favorite) or exquisite Sarawak black peppercorn and Brittany Sea Salt ( no wait these are my favorites). I give gifts of cinnamon sticks to make cinnamon water to my own friends for their water bottles & dinner partes because it is really healthy for us.Jennifer usually gives away cinnamon sticks to customers too, as if to make sure they are doing that which is most easy and healthy to add to one's diegest.A picture or some words can not fully communicate and dimensionalize the soul, feeling, aroma and inspiration that is Flavorbank Spice market. Taste the love for yourself, visit Flavorbank.

Help! We need just 50 Votes

I really need your help. We need to get to 50 votes to get to the next round.
I am really grateful to you for signing up & voting for us.
Times have been tough and we could use the exposure
Thank you so much for being so supportive and encouraging.
Please go to this link and vote for us.
We need just 50 votes to go to the next round!

http://shinealight.ivillage.com/sbo-profile/?ProfileID=9285

Please ask your friends to vote for us too.
Wouldnt it be great for a Tucson Business to make the finals?
thanks a million
cheers
Jennifer English

Three Cheers for Miss Leah Chase & Dookie Chase

here is a link to Miss Leah's delicious cookbooks http://www.ecookbooks.com/search.aspx?searchterm=leah+chase&x=10&y=7

If you can make some chicken as good as Miss Leah....call me!

Why Whille you don't seem to be enjoying yourself!

Why Whille you don't seem to be enjoying yourself!
No Uncle, Im having a miserable time
Auntie told me to eat as much as I wanted and I can't !

Happy Birthday Julia Child

In celebration of August 15th, also known as Julia Child's birthday, a party was given in her honor last night in Tucson Arizona. The menu
needed to be worthy. Boeuf Bourginon might seem like an obvious choice of entree to some to celebrate and honor the original French Chef. After all, it was Julia Child who introduced a developing gourmet nation to it. Boeuf is now being newly rediscovered as a "star" dish by the original Star Chef(www.starchefs.com). With its star turn and attendant hoopla surrounding the marvelously wrought movie Julie & Julia corralling our culinary cultural consciousness, I am frankly surprised not to have seen the savory winey french beef stew in the now ubiquitous "red carpet" footage from the film's premier. The stew as much a star as Streep or Adams themselves. I can see the shot of a French cast enamel dutch oven carried by a kitchen wench in oven mits
stopping to answer the shouts from the papparazzi along the velvet ropeline edge. Boeuf! Boeuf! Look this way! Click! Click!Click! As the obliging wench turns and gently tilts the slightly steaming stew pot just so, in order that a perfect picture can be captured and zipped around the planet for all to see and be inspired by. And to try to make at home. Hooray. It would be the sort of exalted and ridiculous attention that might just have delighted Julia. Because, this great dish deserves such attention and rediscovery.

But during this otherwise dull, depressional summer of unseasonable rainy & cool temperatures all along the eastern shore. Our comfort food craving might reasonably be drawn to such fabulous, warming, fulfilling, hearty fare. I mean, who craves piping hot beef stew in the midst of a heat wave? Summer 2009 has been perfect Boeuf weather. The movie has also stimulated our Beouf fantasies and cravings. So simple beef stew with wine or Beouf Bourgignon it shall be for our celebration.

Though let me say there is very little that is purely simple about crafting a Beouf from Mastering the Art of French Cooking(www.ecookbooks.com). Like all simple things, it is actually very hard to do well. Let alone perfectly. But Julia gives us a fighting chance with mostly precise direction and near fool-proof description. Assumptions for 21st centure culinary duncery notwithstanding ( ie; browning to a non-browning experienced cook).

But this is not the eastern shore, and it is the wild west and it has been hot. And so on a really hot Tucson night, during the dog days of what has felt like the longest hottest summer in recent memory, Boeuf Bourgignon seemed a most unlikely menu choice for a table full of VIP guests from the worlds of food, science, medicine & entrepreneurship. Yet the circumstances of this unique moment in time, including our cultural clamoring for comfort, and collective thoughts of Julia made our desert dinner decision a no-brainer.

So I dove in, like Julie Powell and a multi-generational sorority of women before me to make the now world famous version of this classic stew. Good wine, grass fed beef from Montana thanks to Bryant Family Farm Beef (www.bryantfamilyfarm.com), purveyors to the US Culinary Olympic team, perfect mushrooms, European butter.Check. The result was a grand success according to all those at table. But the most gratifying moment came when I recalled my own time with Julia and how she would have loved the fact that wonderful friends came together for a swim in the Arizona twilight, with joyful music playing and twinkling stars complying in the perfect desert sky. She would have loved that we toasted her and used her recipe and that it turned out per her instructions in Mastering. That the recipe for boeuf works and triumphs, even in the hands of a passionate serventless amateur cook-housewife like myself, would cause her to raise a glass in our honor right back. Happy Birthday Julia and Thank You. Bon Appetit!

Drink Biograph Whiskey ...

Drink Biograph Whiskey and see moving pictures

Boston Medical Center Culinary Apothecary in Action

We have been talking for a decade or more about how food is our first and best medicine. Medical schools do not devote enough time to the importance of food. Nutrition science is one things, but translating Nutrition Speak into Food Speak is another matter. Congratulations to the Boston Medical Center for getting it! 3 Cheers.
Now lets get one of these in every community in America!

You must watch this!

http://www.necn.com/Boston/Health/2009/07/30/Prescriptions-for-food/1248987457.html