Strap in…..this newsletter will make your blood boil…. On Nov. 3, 2025, during the recent US Government Shutdown, the US EPA registered a new pesticide, epyrifenacil, for use as a “pre-plant burndown herbicide for use in canola, field corn, soybean, wheat and fallow fields,” AND, “for non-agricultural use on non-crop areas such as around...
Many of us will be giving thanks at a holiday table this week. This year, make it more than just a superficial recitation of a rote blessing for food and abundance. Have a helping of gratitude with your meal and your heart will thank you. Think about something for which you are thankful. What...
Last week, I talked a little bit about several times during our lifespan, called critical periods, where we are particularly sensitive to input from our environment. Input like light and eye muscle input to the eyes when we are developing our depth perception in early childhood. Input like hormones and other signal chemicals coming...
Most of us think that we taste with our tongues. We can detect five categories of taste: sweet, salty, sour, bitter and umami (meatiness). Right? Well….. There’s a whole lot more to taste than is on the tongue! You could say that most of us only know the “tip” of taste. Let’s dip into...
Ah, the appetizing aromas in the kitchen as meals are prepared: baking bread, sizzling bacon, bubbling sauces. Then there are the scentless emissions: methane, carbon dioxide, carbon monoxide, benzene, nitrous oxide and nitrogen dioxide. The specialities of gas stoves. Needless pollutants. We’re not used to thinking about how toxic our indoor air might be...
