My friends at Cooking Light magazine have been interested in the Paula Wolfert biography cookbook since the get-go. Editor-in-Chief Hunter Lewis and I began discussing brain-healthy foods a while back, and for the new November 2016 issue, the magazine published a robust, special section on healthy brain food. The lead story is about Paula and our Kickstarter project to tell her life story and highlight Alzheimer’s disease.
The feature was written by a long-time friend of Paula’s, cookbook author Peggy Knickerbocker, and includes excerpts from the book by Emily Thelin (the author) and images by Eric Wolfinger (the photographer). It’s a great sneak peek of our book, which you may pre-order.
As editor, I’m working with Emily, Eric and designer Toni Tajima to send Unforgettable to the print at the beginning of November. We’re looking at the book releasing in April or May 2017.
Along with the story on Paula and our project, the November issue of Cooking Light has a smart feature on brain food -– recipes as well as eating and lifestyle tips to feed your brain well. Dietitians and nutrition experts Sidney Fry, M.S., and Carolyn Williams, Ph.D., co-wrote the article. They include a list of “15 Brain-Boosting Foods”: fish, blueberries, nuts, beans, dark leafy greens, extra-virgin olive oil, wine(!), green tea, coffee, dark chocolate, fermented foods, turmeric, Vitamin B-rich foods (whole grains), eggs, and coconut oil.
The list is not an all-or-nothing approach. Sidney and Carolyn suggest daily and weekly intakes for each food. They also call out “brain drainers” such as eating fast food, which they say is okay once a week, if you must. Red meat is fine if you consume it fewer than four times a week.