The Art & Science of Magical Fruit

On the occasion of my ninth birthday, half a lifetime ago, my beloved Uncle Lenny gave me a book called The Human Body, which still has a place on the shelves that hold my important books. I called it “The Body Book,” and carried it everywhere I went until I had memorized everything in it, cover to cover. I was fascinated not only by the descriptions and illustrations, but also by the idea that each part of the body was uniquely designed to do exactly what was required of it. Form followed function, and I couldn’t get enough. That, parenthetically, was also the year I decided I was, someday, going to become a doctor.

When I left for college years later, there was no question what I would study. Form followed function: A girl who is interested in how the body works studies biology and, more specifically, physiology. I took every single physiology course offered at my university, including cell, human, animal, abnormal, and more. I was absolutely fascinated by how everything fit together and worked in such a spectacular and elegant way. Kidney, heart, liver, muscle, brain. And, as if that wasn’t enough, I was also spellbound by the realization that gaining insight into how and why things go wrong helps us to understand better how and when things work right.

As much as I loved the science, and I really did, it was the design that drew me in so deeply. Everywhere I looked, form followed function. I was transfixed.

I discovered the words of the architect Louis Sullivan [a teacher of Frank Lloyd Wright]: “It is the pervading law…of all true manifestations of the head, of the heart, of the soul, that life is recognizable in its expression, that form ever follows function.” From the time I was young, I recognized that science had engaged my mind, but it was not until later that I understood how the art of science had captured my heart.

And the connection with magical fruit…?

Long before homo sapiens understood enough chemistry to know that there is something uniquely nourishing about beans — namely that they are rich in both fiber and protein simultaneously—, humans already knew that there was something special about them. You don’t need formal training in cardiology to know that beans are good for your heart; as any child can tell you, most of us know that by the time we’re in the second grade!

Certain truths are apparent long before we understand the science inside them. The artistic expression of these truths dates back centuries at least. In story and song, poetry and prose, the value of beans is made clear. Jack and the Beanstalk is not the only example; the literary traditions of many cultures tell tales about the magical properties of beans. Which means that we have been aware of this connection for a very long time. The reason is clear to me: Beans are a nourishing and valuable foodstuff. So eat your beans at every meal.

“Beans, beans, they’re good for your heart, the more you eat, the more you fart.
The more you fart, the better you feel, so eat your beans at every meal.
Beans, beans the musical fruit, the more you eat, the more you toot.
The more you toot, the better you feel, so eat your beans at every meal.”


YOUR HEALTHY PLATE: Delicata Squash in Santa Cruz

The delicata is a small, lovely squash that looks gorgeous and tastes a little bit sweet. One of my favorite features of the delicata is that, unlike most other squash, the skin of the delicata is edible (and delicious)! 

The first time I ate this particular dish was while celebrating the wedding of dear friends who live in Santa Cruz. In keeping with an old family custom, and in order to easily identify the affiliation of each guest, the guests of one partner were invited to wear gold while those of the other partner wore cream. Continue reading


YOUR HEALTHY PLATE: Vegan Cholent (Crockpot Stew)

A happy reprise of my seasonal fall cholent recipe, from when my dad was still here to enjoy it with us:

This past week, I made a version of this recipe for the first night of Sukkot, the fall harvest festival, and we ate it inside our beautiful sukkah that my husband built last week. It warmed us from the inside out in the chilly weather. And then it was gone, I mean really GONE, just a few hours later. Even my father, who said “I don’t like cholent,” ate a huge bowlful and said he changed his mind. Please make a note of that. Continue reading


Getting Out of Hot Water: Preventing Heart Attacks

Certain genes have been associated with an increased risk of strokes and heart attacks. Researchers have studied whether people with some of these genes can lower their risk of cardiovascular disease (CVD) with dietary changes. They can. Continue reading


The Neighborhood, Its Trees, and a Recent Potluck (with Recipe)

I live on a cul-de-sac with a special group of neighbors. I’ve heard it said that ours was the first residential street in the village; attempts to maintain its character have continued for 70 years. Many homes—though not ours—are identifiable by the local stone used to build their original facades. The Neighborhood Lane Association that was formed shortly after people began moving in continues to this day. We have seen members of the last generation grow up, and then return to raise a generation of their own.  Continue reading


Stripped Carbohydrates: A Primer

Generally speaking, and with the exception of milk and honey, the carbohydrate in nature virtually always comes with fiber attached. Whether from orchards, meadows, gardens, or forests, and whether as roots, leaves, stems, or fruits, intact—or whole—carbohydrates belong to four major categories (fruits, vegetables, beans, and grains), all of which are rich in fiber as well as phytonutrients, the source of their often vibrant colors. Continue reading



Nourishing Fats for Healthy People

Today I’m talking about the word “fat,” and the term “healthy fats.” Fats are one of the three macronutrients: protein, fat, and carbohydrate.

A brief aside about carbs: The term carbohydrates included in the list of macronutrients refers to carbohydrate that comes from a plant that grows in the soil. Whether leaf or fruit or root or stem, this kind of carbohydrate is always, always rich in fiber and phytonutrients. Except for milk and honey, carbohydrate doesn’t really exist in nature without the fiber. Continue reading


Scoop at the Coop Returns!

About 15 years ago we built a small chicken coop in the backyard, and our first three hens, Hamburgs, were delivered to Cleveland soon after, all the way from my parents’ New Jersey farm. They were followed by a couple of Golden Buffs from a nearby farm in Middlefield, Ohio. 

We enjoyed our hens, their antics, and their eggs, and I told many stories in this blog about them in posts identified with the title “Scoop at the Coop.” After a few years, we expanded the coop to include an area with an overhang plus two long pens. With room for a few more hens, we (and friends) enjoyed an endless supply of gorgeous eggs. Continue reading


Nourishing Yourself With Joy

Joy has been in the news lately, and that’s what I want to talk about today. 

Eating is meant to be a source of joy, as satisfying as the sunrise. Like listening to music. Talking with friends, or sitting together on a bench at the park. The wind at your back. Trading backrubs. Dancing. Stretching. A hot shower. A book that transports you to the other side of the universe. Walking along the shore. 

Eating is deeply satisfying. It speaks to your soul. Eating is sour, sweet, bitter, spicy, umami. Crunchy, soft, toothy, smooth, sticky. Beautiful, colorful, warm, cool, icy, bubbly. Expressive, imaginative. Fun, chaotic, quiet, or peaceful. Continue reading