Don’t Retire, ReFire: Your awakening

By Gail Supplee Tatum, Columnist, The Times As the season of Spring unfolds, it brings to mind all that appeared dead, but was really only sleeping, to be awakened to a new dawn. If you ponder on that visualization, you’ll find it to be quite exhilarating to picture all that was still, on the surface, yet all of the activity and growth that was going on below the surface. Nature is amazing! ...

Inner Nature: Digestion and food processing

By Vidja Rajan, Columnist, The Times The previous group of Inner Nature articles were loosely organized around how organisms sense the external environment using vision, sound, touch, taste and smell. What is most remarkable about this cluster of what appears to be completely different mechanisms is the profound underlying similarity. This similarity is due to the outcome of notionally different...

Don’t Retire, ReFire: Coming through the winter of our lives

By Gail Supplee Tatum, Columnist, The Times As we come out of the winter and enter the season of spring, with longer days and warming temperatures, it brings to mind my own movement through winter and how I handled this dormant period of time. I then pondered on how we, as humans, get through the winter. Winter is that one season that has the most effect on our emotions. “The Winter Blues”...

When a tooth can’t be repaired

By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times Sometimes it just can’t be fixed.  In today’s modern age of dentistry the “save it no matter what” attitude has been replaced by a more measured response.  Sometimes it makes more sense to remove a tooth and place an implant than to do tons of work to “save” an already compromised tooth. There are a lot of reasons to replace...

On Your Table: Going for more flavor, not just more food

By Cathy Branciaroli, Food Correspondent, The Times Call it by any name, Chicken Cacciatore makes for a great winter dish. At this time of year, many folks are focused on how to eat less. For myself I’m focused on consuming more flavorful, more comforting and more satisfying food.  This doesn’t necessarily mean more food, just better. I suppose this is counterintuitive thinking, but it’s...

Do you have a cavity?

By Dr. Stephanie McGann, DMD FAGD, Columnist, The Times How do you know if you have a cavity? According to the National Institutes of Health, the most prevalent health condition after the common cold is tooth decay. It’s more than likely that if you haven’t already had a cavity, you will develop at least one in your lifetime. So, how do you know if you have a cavity? Well, depending on the...

Don’t Retire, ReFire: The faces of love

By Gail Supplee Tatum, Columnist, The Times There are many types of love and many ways to express love. There’s the love between parent and child, husband and wife, boyfriends, girlfriends, old friends, new friends. Although each relationship is expressed differently, how that expression of love makes us feel sends the same message. Recognizing that love is all around is something we often lose...

Don’t Retire, ReFire: What is your vision for 2019?

By Gail Supplee Tatum, Columnist, The Times What goals did you set your sights on, to complete in 2018? Are you satisfied with your results or is there still unfinished business to tend to in order to start 2019 strong? What didn’t you get done?  Are you beating yourself for not getting those things done? What is your plan now? In spite of having a few tasks on your list, is the vision for your...

On Your Table: Two new cookbooks offer new tastes for 2019

By Cathy Branciaroli, Food Correspondent, The Times They say that after the indulgences of the holidays, January is the month for salads.  Sure, it’s time for healthy eating after all those decadent holiday meals.  But being winter, it’s also a great month for curling up and reading cookbooks.   And, for trying out new recipes. I was lucky enough to get an advance look at two new cookbooks,...

Inner Nature: Gustation, the sense of taste

By Vidya Rajan, Columnist, The Times Lead in paint and gasoline was banned in the 1970s because it causes brain damage by downregulating the production of brain-derived neurotrophic factor (BDNF) [1]. BNDF is an important growth factor for brains to grow and develop properly. Therefore, banning lead from gasoline makes sense – after all chemicals in fumes get breathed in, enter the circulation,...