Your guide to Health and Wellness Resources in Colorado’s Roaring Fork Valley and beyond, including; Parachute, Rifle, Silt, New Castle, Glenwood Springs, Carbondale, Redstone, Marble, Basalt, El Jebel, Snowmass, and Aspen.
There are still a few booth spaces available for the 3rd Annual Health
& Wellness Expo which is being held Saturday, May 10 at the Ramada
Inn in Glenwood Springs. Exhibitor applications are being accepted only
for the Basic Booth category. Deadline to reserve your space is 12pm,
Friday, May 2nd. Booth descriptions and further information is available at http://www.healthandwellnessexpogws.com./ You can also call Suzette Skidmore for information: 970-379-6187.
Volunteers are also needed as greeters, runners, announcers, door prize
coordinators and more. A meal (breakfast or lunch) will be provided
for each shift worked. Shifts are 9am-1pm or 1pm to 5pm. There is
flexibility if your schedule doesn’t quite match up and you still want
to take part. Volunteers will be eligible for doorprizes and have up
close and personal access to the event.
The Health &
Wellness Expo is being produced locally to provide information and
education about integrative health and preventative wellness solutions
that are available throughout the valley. The event will feature more
than 30 exhibitors and informative speakers.
To volunteer, contact Stephanie at 987-5029 or email cardiff@cwmail.com.
FOR IMMEDIATE RELEASE
Contact: Kimberly Henrie, 970-930-1242
Call for Volunteers for Health & Wellness Expo
Glenwood Springs, CO - Volunteers are needed for the 3rd Annual Health
& Wellness Expo in Glenwood Springs. The event will be held from 10 a.m. to 4 p.m. Saturday, May 10, at Ramada Inn & Suites.
Volunteers are needed as greeters, runners, announcers, door prize
coordinators and more. A meal (breakfast or lunch) will be provided for
each shift worked. Shifts are 9am-1pm or 1pm to 5pm.
There is flexibility if your schedule doesn’t quite match up and you
still want to take part. Volunteers will be eligible for doorprizes and
have up close and personal access to the event.
The Health & Wellness Expo is being produced locally to provide
information and education about integrative health and preventative
wellness solutions that are available throughout the valley. The event
will feature more than 30 exhibitors and informative speakers.
To volunteer, contact Stephanie at 987-5029 or email cardiff@cwmail.com.
Everyone kind of knows about chakras, but sort of not really. So,
here's a quick and easy run down of the chakra (cakra) system. To be
fair, this subject is way bigger and more complex than we can present in
five minutes, but this'll help you get your bearings. Hope you like
it!
Altaeros Energies is announcing the first planned commercial
demonstration of its BAT (Buoyant Airborne Turbine) product in
partnership with the Alaska Energy Authority. The Alaska project will
deploy the BAT at a height of 1,000 feet above ground, a height that
will break the world record for the highest wind turbine in the world.
Altaeros has designed the BAT to generate consistent, low cost energy
for the remote power and microgrid market, including remote and island
communities; oil & gas, mining, agriculture, and telecommunication
firms; disaster relief organizations; and military bases. The BAT uses a
helium-filled, inflatable shell to lift to high altitudes where winds
are stronger and more consistent than those reached by traditional
tower-mounted turbines. High strength tethers hold the BAT steady and
send electricity down to the ground. The lifting technology is adapted
from aerostats, industrial cousins of blimps, which have lifted heavy
communications equipment into the air for decades. To learn more, visit
www.altaerosenergies.com.
Nuts
and seeds are a powerhouse of nutrients and contain high forms of
digestible protein, antioxidant Vitamins A,B,C and E, calcium,
magnesium, potassium, zinc, iron, selenium and manganese.
When big students show up to yoga classes, teachers often just don't
know what to do with them. They don't bend the same way, they don't move
the same way, they're just not — the same.
Yup, they're not. Same as beginners not bending and moving the same
as advanced practitioners, same as 50 year olds not bending and moving
the same as 20 year olds, same as inflexible people not bending and
moving the same as flexible people, same as differently-abled bodies
moving and bending differently. "Same same but different."
Generally in our foundational yoga teacher trainings, we may learn
how to teach beginners in theory, but what we're actually experiencing
is learning how to teach at each other's level, and in a YTT, that's
usually advanced, or at the very least intermediate. Reality sets in
when we get out there teaching, and "those students" show up to class:
the absolute beginners, the round, the inflexible, the people who've
been mostly sitting for 30 years.
A teacher told me recently that while working privately with a
middle-aged couple who were both deconditioned and uncomfortable going
to a group yoga class, she had the stark realization that most of the
"beginner's" classes she was teaching were truly closer to intermediate
level. I think we need to be honest with ourselves about the Asana we're
teaching and whether it really can meet everyone well. It's okay if
some styles or classes aren't appropriate for everyone, but I think it's
important that we begin having honest discussions that some yoga
classes really aren't "for everybody." If we described our classes
really well and with acute honesty about level and intensity, it would
go a long way to help channel prospective students to the right class —
for them.
We can choose to see these students' limitations as a deficit, or we
can take a step back into humility, and consider that perhaps the
deficit is our own — missing skills to better meeting their needs. While
most of us can't be everything to everyone, this stepping-back process
can at least inform us of where we might like to do further training.
And to realize that perhaps the lack of diversity we see in yoga classes
isn't because there's only "one type" of person interested in yoga, but
that perhaps the way mainstream western yoga has been offered attracts,
or is only appropriate for, one type of person and actually excludes
many.
The following are some things for teachers to consider with regard to
working with bigger-bodied students. Many of them involve stepping back
into humility and recognizing our own blind spots, which is always a
great growth opportunity:
ne of the best ways teachers can serve their round students
is to accept and claim ownership of their own privilege and internalized
prejudice. Recognizing that privilege and prejudice are intertwined is a first step (as explored in this great article about thin privilege),
and accepting that there are many negative and damaging stereotypes
we've internalized about fat people and fatness (even fat people have
internalized them). For example, seeing a fat person's body as a "cry
for help" or something that needs "fixing" is stigmatizing and confuses
"public health" as "claiming certain bodies as the public's business."
As another example, assuming things about people's habits or health
status because of their body size (a group of people sharing one
physical characteristic are not all going to be the same — there are
people across all sizes who are both healthy and unhealthy, fit and
unfit, prioritize or don't prioritize health, eat healthily or don't —
you can't make assumptions about habits based on body size). And most of
all, please do not assume that your big students are in your class to
lose weight. Some might be, but you're stereotyping if you make the
assumption that they're there for weight loss because their body is
big. Here's one of my favourite quotes from a survey I conducted of
plus-size women about yoga: CLICK TO CONTINUE AT SOURCE
This French gardener is inserting dormant willow whips into the
ground and weaving the tops into a lattice. They will root come spring
and this will become a free living fence.
Ninety percent of the genetic material in your body is not yours but
belongs to the bacteria that outnumber your cells 10 to 1. These
bacteria have enormous influence on your digestion, detoxification and
immune system.
Sandor Katz is a self-described “fermentation revivalist,” and has
published two books on this topic, along with a third on the
underground food movement. He’s a native of New York and a graduate of
Brown University. Sandor currently lives in Tennessee, where he pursues
his interest by presenting workshops around the world on fermentation.
Fermented food is something I too have become quite passionate about,
and I firmly believe it’s an absolutely essential factor if you want to
optimize your health and prevent disease. The culturing process
produces beneficial microbes that are extremely important for human
health as they help balance your intestinal flora, thereby boosting
overall immunity.
Moreover, your gut literally serves as your second brain, and even
produces more of the neurotransmitter serotonin—known to have a
beneficial influence on your mood—than your brain does, so maintaining a
healthy gut will benefit your mind as well as your body.
Fermented foods are also some of the best chelators and detox agents
available, meaning they can help rid your body of a wide variety of
toxins, including heavy metals.
“It wasn’t until I was in my 20s... that I first began to learn
about and observe some of the digestive benefits of eating live culture
fermented foods,” Sandor says. “It was another decade after that when I left New York City, moved
to rural Tennessee, and got involved in keeping a garden that I first
had a reason to investigate the practice of fermentation. All of the
cabbages were ready at the same time, and I thought I should learn how
to make sauerkraut. I did a little bit of research in cookbooks and
started making sauerkraut. Thus began my investigations into
fermentation about 18 years ago.”
Starter Cultures versus Wild Ferment
When fermenting vegetables, you can either use a starter culture, or
simply allow the natural enzymes in the vegetables do all the work.
This is called “wild fermentation.” Personally, I prefer a starter
culture as it provides a larger number of different species and the
culture can be optimized with species that produce high levels of
vitamin K2, which research is finding is likely every bit as important
as vitamin D.
For this past year, we’ve been making two to three gallons of fermented
vegetables every week in our Chicago office for the staff, which they
can enjoy with the lunch we provide as an employee benefit.
We use a starter culture of the same probiotic strains that we sell as a
supplement, which has been researched by our team to produce about 10
times the amount of vitamin K2 as any other starter culture... When we
had the vegetables tested, we found that in a four- to six-ounce
serving there were literally 10 trillion beneficial bacteria, or about
100 times the amount of bacteria in a bottle of high potency probiotics.
There are about 100 trillion bacteria in your gut, so a single serving
can literally “reseed” 10 percent of the bacterial population of the
average person’s gut! To me that’s extraordinary, and a profoundly
powerful reason to consider adding fermented vegetables as a staple to
your diet.
You don’t have to use a starter culture however. Wild fermentation is
fermentation based on microorganisms that are naturally present in the
food you’re fermenting. It’s just as simple as using a starter culture,
but it will take a little longer for it to ferment.
“It’s very predictable when you salt and submerge vegetables [in
their natural juices or brine]. The bacteria that will initiate at
fermentation are always Leuconostoc mesenteroides. Then it’s a
successive process whereby, as the pH changes and as the environment
changes, different strains of bacteria come into dominance...” Sandor explains. “Typically, in a mature sauerkraut, the late-stage bacterium that’s
dominant is Lactobacillus plantarum. It’s a very predictable
succession, what happens with raw vegetables, [but] the specific strains
will always be somewhat different depending on the vegetables you’re
using and the environment that you’re doing it in.”
To Salt or Not to Salt?
Whether or not to use salt also largely comes down to personal
preference. While it’s not a necessity, Sandor does provide some
compelling reasons for adding a small amount of natural, unprocessed
salt—such as Himalayan salt—to your vegetables. For example, salt:
Strengthens the ferment’s ability to eliminate any potential pathogenic bacteria present
Adds to the flavor
Acts as a natural preservative, which may be necessary if
you’re making large batches that need to last for a larger portion of
the year
Slows the enzymatic digestion of the vegetables, leaving them crunchier
Inhibits surface molds
Again, natural unrefined salts are ideal as they contain a broad
spectrum of minerals, and the fermentation process makes the minerals
more bioavailable—a win-win situation!
