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Mindful : April 2015
PHOTOGRAPHSBYJOSHUASIMPSON,ANDREBARANOWSKI.ILLUSTRATIONBYMINDFUL,WITHFILESFROMTETS/DOLLARPHOTOCLUB. 56 34 Eat Well, Heal the Earth Dan Barber has some wacky ideas about how we need to eat to live sustainably, like eating the fuzz from cat tails and ser ving carrots like steaks. Why? Because this award-winning New York chef has taken the time to explore the connection bet ween how we eat and how we care for the ear th. Sidebar: How to make carrot steaks! p 40 42 Does Fast Food Really Cost Less? Don’t be fooled by the cheap sticker price on convenience foods. They’re low in nutrition, lack variety, and we pay for it with our health. Congressman Tim Ryan shows us what our governments can do to suppor t our desire to eat healthy. It’s a national priority. 44 The New Farmers They’re young, highly educated, motivated, and mostly come from non- farming families. And what they’re trying to accomplish—producing sustainably grown local food on a larger scale— could well improve the way we eat, the way we feed our communities, and the long-term health of our families and the planet. Donna Nebenzahl reports. 56 Uncovering Happiness Bouts of depression range from the mild and infrequent to the severe and chronic. For any level of depression, Elisha Goldstein explains, underlying the darkness is happiness, and our brain is equipped with the means to uncover it. Sidebar: 5 Major Mind Traps p 61 Sidebar: Take a Self-compassion Inventory p 62 44 Features “All great world cuisines are littered with dishes utilizing scraps, trash fish, and trash crops. It’s our job to make them into delicious food. That’s the cooking challenge for the future.” Dan Barber, chef and author of The Third Plate mindful april 34 April 2015 mindful 3