Kombucha has been hailed by some as a panacea, providing multiple health benefits including digestive, cardiovascular, and immune system health. There’s still a big gap of scientific research on the subject, but some of the connections are at least plausible, if not demonstrable. I’m getting back into making my own for better digestive health as I continue to rebuild my microbiome.
When I landed in the hospital with a kidney stone last fall, I got a question I didn’t expect: “do you drink tea?” I wasn’t aware of a connection between the two, but I wasn’t surprised either. Afterwards, I wanted to understand if tea was getting a bad rap and what else I could do to prevent a repeat visit to the emergency room.
This year’s resolutions were designed to help me build resilience to stress, but healthy behaviors tend to fall by the wayside in tough times. As of July I’m giving myself a D, but that’s actually not too bad considering the majority of people give up their resolutions by February. My next assignment is figuring out how to prioritize my wellbeing for the remainder of 2026.
One of the best things you can do to fight sickness while traveling is to go in with a robust, healthy gut. Strong gut microbiomes take time and discipline to cultivate, but they, in turn, keep us healthy on a number of fronts, physically and mentally. I’ve been tracking my own progress in rebuilding my gut after a course of antibiotics this spring.
Most gardeners are fighting a never-ending battle with dandelions, either spraying them with herbicides or digging them out by hand. Having been in the latter group for years, I only recently paused to wonder why we’re trying to get rid of them in the first place. Research indicates that they have far more pros than cons in the garden – and provide some health benefits too.
The end of this series is not the end of this exploration. Looking into the historical influences of religion on cuisine has made me more curious about what modern influences shape the choices we make today in an increasingly global society. It also feels, to me, that in an increasingly chaotic world, the small decisions we make for ourselves are even more important.
I discovered an unexpected vegetarian paradise in China when I traveled there in the summer of 2008. With vegetable-heavy cuisine influenced by ingredient availability and long tradition of religious practices that encourage a plant-based diet, I rarely had to worry about what I could eat. While there I learned about China’s long and skillful tradition of mock meat dishes, of which I took full advantage.
Indian food has been a staple for me as a vegetarian, but dairy plays a big role in Indian cuisine, so I was unsure about turning to this part of the world for this series on veganism. It turns out that many Indian recipes are actually vegan or vegan friendly, in part because of the wide availability of plant-based ingredients across the country.
The world’s oldest monotheistic religion, Zoroastrianism, influenced the others we’ve already covered in this series: Judaism, Christianity, and Islam. However, with more of a focus on ethical behavior than prescribed actions, the guidelines of this ancient religion leave a lot of room for interpretation. “Everything in moderation” and religious tolerance went hand in hand with centuries of peace and prosperity in the Persian Empire.
One region in the Mediterranean, called the Levant, is made up of a set of small countries that demand a lot of attention on the world stage. Located at the intersection point of Africa and Asia, this region has been host to many wars over several millennia. Despite religious and political conflicts between them, these countries share a lot of the same foods.