Volume 25 Issue 4 — November/December 2019
by Melva Armstrong
I am writing this editorial right after the federal election and I will say only that as citizens of this country, we have a great opportunity now to find ways for everyone to work together for the betterment of all. The world is changing rapidly and there are always new and advanced ways to operate within it. When we look around at how other countries are evolving, we can learn from their experiences at adapting new advancements in all walks of life. I think it would be good for those running our governments, as well as private companies and individuals to learn to be open-minded to moving forward and advancing in new exciting ways to operate rather than keeping stuck in old outdated, unworkable ways. There are people inventing new healthy ways of doing things all the time, and it’s a matter of becoming educated and being willing to learn and evolve to new levels of awareness. When something isn’t working, it’s the universe, or angels, tapping on our shoulders saying, “It’s time to try something different.” We are always being guided, but we are not always listening to that guidance. Learning to listen for our guidance and following it, is a way of stepping into our power and helping to change ourselves and thus helping to change the world. We are all in this life together and it’s about joining to create the best world for the highest good of all.
I first heard about the Slow Food movement many years ago and have believed in its philosophy ever since. It was started in Italy in 1989, right after the first fast food business arrived there. To find out about this unique movement, we’ve included Noelle Chorney’s article, Keep Calm, and Eat Slow (p. 10), that introduces you to the Saskatoon Slow Food community (the only one in the province). Noelle says, “Food is a complicated topic that impacts all of us and Slow Food is a social change movement that is thoughtful and complex.” Those who are committed to Slow Food are there for many different causes. The people in the group come from very diverse backgrounds and the common attraction is they all love to eat good food and to share it with others. That could describe pretty much everyone. I wish the group all the best going into the future and encourage you to check it out.
For those indoor winter days coming soon, Stacey Tress has you covered with her article, Microgreens – Winter Project Time! (p. 8). You will learn lots about these amazingly healthy greens you can grow at home and harvest immediately before use, so they are at peak freshness, with optimum nutritional and medicinal qualities. She says they also add splashes of colour, texture, and many flavours to dishes. She adds that their culinary use is practically endless. This will be Stacey’s last article in WHOLifE for a while, as she is taking a break from writing. Heaps of thanks, Stacey, for all the excellent, well-researched articles you’ve provided over the years. I know, first hand, the readers have found them very educational and they love the recipes. May you enjoy your life to the fullest and keep well and happy.
As we are moving into the season of colds and flu, it’s highly beneficial to have some good old home remedies to help you get better. That’s why I recommend you check out the article on page 30 called, The Art of Making Fire Cider: An Old-Time Tonic Used for What Ails You by Rosemary Gladstar. The article is a review of Gladstar’s new book, Fire Cider, which is a compendium of 101 fire cider recipes she has gathered from friends around the world. The main ingredient in all the recipes is apple cider vinegar and then there is garlic and medicinal herbs and all sorts of other interesting combinations of natural ingredients that, when mixed together, have an amazing healing effect when taken.
Remember to read from cover to cover, where you’ll find articles such as, The Power of Reiki (p. 16) by Suzanne, that describes the healing benefits of this powerful universal healing energy and how it dramatically changed her life. In another article, you can learn about Reflexology and Its Many Healing Benefits (p. 23) by Marco De Michele. Through the application of pressure on various reflexes using hand and finger techniques, this treatment can relieve tension, improve blood circulation, and support the body’s efforts to function optimally.
Don’t stop yet… there’s much more!
It’s once again been a terrific pleasure to have worked with all the advertisers and authors! Thank you for your precious gifts to WHOLifE. Blessed be!
(The spirit in me honours the spirit in you.)