Grief is one of the most difficult emotions for adults to work through. For children, the process can be even more confusing and overwhelming, with lifetime consequences if feelings are not acknowledged and resolved. The New York Life Foundation is one of the few donors thinking about this issue, and recently made a $1.4 million investment in work in this area. While this is definitely a niche funding area, it’s also a wise way to prevent later difficulties for children who’ve lost somebody important.
One irony that some housing groups face is that they’re renters, not owners, of their office spaces—and are prey to the whims of the real estate market just like many of the people they’re trying to help. Among other things, outlays for rent can jack their overhead, diverting money from services and making them less appealing to donors.
Mid-Valley Women’s Crisis Service in Salem, Oregon, is changing things up in big ways. Along with new digs, it’s also getting a new name: The Center for Hope & Safety. The newly rebranded nonprofit is getting help from the Meyer Memorial Trust, among other community partners, to build a new and larger center. With $150,000 from the Meyer Memorial Trust to buy and renovate a new space, this nonprofit will be able to better service survivors of domestic and sexual violence.
One way to help ensure that kids turn into thriving adults is to reduce their exposure to abusive situations. That logic of prevention is why the Houston Endowment has long been investing in a nonprofit called Childbuilders.
During the writing of my own book on cooking to nourish your archetypes, I read Gluten Freedom by Dr. Alessio Fasano, MD, Founder and Director of the Center for Celiac Research at Massachusetts General Hospital and Harvard Medical School. Given that many of my own recipes feature gluten-free alternatives, I was eager to read an expert’s version of the history of gluten-related illnesses and to learn more about the current state of treatment. Dr. Fasano’s book did not disappoint. The book contains a comprehensive review of the spectrum of gluten-related disorders, and also includes chapters on discussing leaky gut (you’ll get introduced to zonulin) as well as gluten’s influence on brain chemistry. Gluten Freedom also discusses new treatments and therapies, including enzyme therapy, a “celiac pill” treatment, and the possible development of a therapeutic vaccine. The book also talks about methods for prevention including delaying gluten introduction until one year of age, which is now being studied.
Taking the subject to a richer level of detail and creativity, Gluten Freedom also offers several recipes to remove gluten from the menu including all-time favorites like chocolate chip cookies and gluten-free scones. There is a charming chapter called “Dinner with Dr. Fasano” where we learn about the region, Campania, where Dr. Fasano spent his childhood. He then offers what sounds like a heavenly five-course meal of gluten-free specialties including Capri Salad featuring Mozzarella di bufala di Campania — the soft mozzarella cheese from the Dr.’s home region.
I like how this book provides comprehensive information on gluten issues including an appendix of apps for mobile phones as well as an extensive list for recommended reading. There are also some excellent practical features like a “Wheat Alert” table of menu items that contain wheat, and a stage-by-stage life guide for how to avoid gluten from cradle to grave.
After finishing the book, I was still left with a question, which I posed to the authors: “Is there any value in a low-gluten diet even if you don’t have gluten sensitivity? Does it help to diversify the grains we eat? If gluten calories are substituted with more fruits and vegetables, would that be better for overall health?”
Pam Cureton, one of the contributing writers for the book and a registered dietitian at the Center for Celiac Research and Treatment, responded:
“No, there is no advantage to following a low-gluten diet for those who tolerate gluten. There is, however, an advantage to eating more whole, natural foods and reducing the amount of processed foods to reduce unwanted levels of sodium, sugar, fats and extra calories. For people who tolerate gluten, these are the problem ingredients, not the wheat, rye or barley. Including these as whole grains along with other ancient grains, amaranth, millet, sorghum and others, would benefit everyone.”
I’m glad my own oatmeal-chocolate chip cookie recipe contains sorghum! Thanks, Pam! And thanks to Dr. Fasano and all the contributors to Gluten Freedom — helping us navigate this difficult health and dietary issue.
My new book is now available! Please visit the link below to learn more!
I may be more Paleo than I realized, based on this definition! Thanks to Rhode Island’s one and only Oystergirl, Vanessa Query.