COMMUNITY POTLUCK DINNERS

Monday, December 5, 6:30 pm

Monday, January 9, 6:30 pm

Monday, February 6, 6:30 pm

Bring a vegan-friendly dish to share! Free event.

All of our Potluck Dinners are held at the East Hampton Middle School Cafeteria, unless otherwise announced.

WINTER WELLNESS CHALLENGE Our popular Challenge returns in January – just in time to help you achieve your New Year’s resolution to get healthy!

Winter Wellness Challenge begins week of January 30th, please see page 2 for more information.

WELLNESS IS A JOURNEY . . . LET US BE YOUR GUIDE • WWW.WFEH.ORG

WELLNESS FOUNDATION OF EAST HAMPTON NEWSLETTER • FALL/WINTER 2011 • NUMBER 5

Save-the-Date for Upcoming Wellness Foundation Events & Programs

FOOD FOR LIFE CONTINUES TO GROW

N E W S L E T T E R

AN ATTITUDE OF GRATITUDE

Six years ago, Doug Mercer had a vision: To bring good health to the EastEnd of Long Island by planting “seeds.” He anticipated that over time,these seeds would sprout, take root, and flourish.

The metaphorical seeds that were planted were the seeds of a movement;one dedicated to change. And we’rehappy to report they are now flourishing, thanks to the support and generosity of those who sharedthe same vision: To empower ourcommunity on their path towardsgreater health and happiness.

Wellness Foundation truly is a grassroots community endeavor, and during this season of Harvest andThanksgiving we’re proud to celebrate and give special thanks to those whohave joined us on our journey:

• We gratefully acknowledge the committed Wellness Challenge participants whose desire to live a full and productive life lead them to takea proactive stand on health and disease prevention. They are our “Wellness Ambassadors,” who truly lead by example.

• For their commitment to being the “Generation of Change,” and defyingthe prediction that this young generation will be the first to have a shorterlife expectancy than their parents, we thank the local Food for Life students, the parents who attended class to support them, and the schooladministrators and staff who believe in the value of the Food for Lifecurriculum.

• Several local businesses have donated the essential nutrient-rich fooditems used in our interactive demonstrations for the Food for Life schoolprogram and Wellness Challenge group meetings. These generous donations greatly help us in not just “telling” but “showing” that healthfulfare can be delicious, easy to prepare, and economical.

• We are grateful for those who have underwritten our programs anddonated goods and services that allow us to deliver our message even moreeffectively, to an ever-growing audience.

• Thank you to the local restaurants for collaborating with us to offerWellness Challenge-friendly menu offerings that are not only healthful, but incredibly tasty!

• To all of those in the community who have participated in our lectures,seminars, film screenings, potluck dinners, and other community events, aswell as the dedicated community volunteers who pitch in to help at theoffice, at our events and in so many other ways – your support and dedication are priceless.

And finally, for your ongoing support of Wellness Foundation’s mission,your participation, input, and enthusiasm – and for your remarkable generosity: We thank YOU!

More Local Restaurants Add “Wellness Challenge Approved” Selections!

The YMCA East Hampton RECenter and the S.Y.S. (Southampton Youth Services -

the Southampton Town Recreation Center) are both offering 20% Membership Discounts

to all past Wellness Challenge graduates and current Wellness Challenge participants. Please contact Gwen at

Wellness Foundation at (631) 329-2590 to obtain a Wellness FoundationMember Card to present at either gym to take advantage of this terrific deal!

Douglas D. Mercer, President

STAFF

Jennifer L. Taylor, Executive Director

Barbara Kinnier, Outreach Director

Theresa Roden, Senior Associate

Peggy Kraus, Senior Associate

Gwen McGowan, Admin. Assistant

BOARD OF DIRECTORS

Stuart D. Baker

Anthony R.H. Gerard

Leasa Mayer

H. Michael Worthen, M.D.

ADVISORY COUNCIL

Neal Barnard, M.D.

Dr. T. Colin Campbell

Dr. Antonia Demas

Dr. Caldwell B. Esselstyn, Jr.

Rip Esselstyn

Dr. Joel Fuhrman

Dr. Pam Popper

WELLNESS FOUNDATION65 Dunemere Lane

East Hampton, NY 11937

Phone: (631) 329-2590

Fax: (631) 329-3714

Website: www.wfeh.org

Email: info@wfeh.org

Wellness Foundationempowers people of theTown of East Hampton,

from Sag Harbor toMontauk, on their journey

to increased health and happiness.

We believe that nutritional excellence, regular physical

exercise and stress management are the

components of a successfulpersonal wellness journey.

WELLNESS FOUNDATION

Join our email list (email: info@wfeh.org), visit us online at www.wfeh.org and find us on Facebook for news about our upcoming events & programs!

Amaden Gay AgenciesKaren Amorelli

Baker Charitable Foundation, Inc.Susan Bell

Pamela A. BicketMs. Susan BradleyPamela CatalettoHenrika Conner

Conrad & Bernadette CostanzoDeborah Darenberg

Dayton, Ritz and OsborneMichael & Liz DeSario

Bonita F. DeWolfArthur & Linda Dobney

Dawn DobneyIrene Donohue

Kathleen Fagan-EmersonJeanne Feeney

Ann Marie FinkFrancine Gluckman

Johanna Halsey

Sandra MillsteinLaura Molinari

Kathleen S. MulliganThomas & Mary Nanos

George L. Ohrstrom Jr. FoundationMartha O’NeillDeborah Palmer

Joan PazeraMargaret Pulkingham

Roberta RielaRobert & Theresa Roden

Rachel RudanskyClare Scott

Michael & Ann Marie SeitzJohn Spencer

Richard & Nancy WarrenPatricia H. Wellen

Vivienne D. WilkinsonHillary Herrick Woodward

A heartfelt thank you to our donors. Your generosity and support allow us to continue our mission of empowering our community

to lead healthy and happy lives.

Wellness Foundation Executive Director Jennifer Taylor with Food for Life students and parents

Ursula K. HegiKaren Hess

Nancy HowarthMillicent M. Johnsen

James & Barbara KinnierElaine KirshenbaumDeborah Kooperstein

Linda M. LacchiaJacqueline LofaroRichard E. Lynn

Marlene & Bruce MacvicarAnn McCann

Gwenlyn McGowanAlice McGrath

Nancy E. McGuirkHarold McMahon, Jr

Leasa A. MayerDouglas D. MercerPatricia M. MercerYvonne MilewskiHope Millholland

Donations received from January 1, 2011 through October 24, 2011.

“FORKS OVER KNIVES” SCREENINGS

Thursday, January 5, 6-8 pmBridgehampton Library

Monday, January 9, 3-5 pmRogers Library Southampton

Thursday, January 12, 7-9 pmPierson High School, Sag Harbor

This documentary film examines the claim that most, if not all, degenerative diseases can be controlled – or even reversed – by eliminating our current menu of animal-based and processed foods and exchanging itwith a plant-based diet rich in whole foods.

A free event. Registration for the Winter WellnessChallenge will be held at each screening.

Wellness Foundation has collaborated with more local restaurants to help them include Wellness Challenge approved items on their menus! Now it’s easier than ever to stick to Wellness Challenge guidelines when you’re out and about.

Look for Wellness Challenge menu offerings at the following restaurants:

The Golden Pear - All East End Locations Gurney’s Inn Spa Menu in Montauk • Sen in Sag HarborPage 63 Main and Back Page Cafe in Sag Harbor • Muse in Water Mill

WHAT THEY’RE SAYING ABOUT FOOD FOR LIFE . . .

“Thanks to Wellness Foundation, an entire generation of children in the Hamptonsis learning that achieving and maintaining good health is dependent on the foodswe eat. These very lucky children and their families are being taught not only what to eat, but also the skills for converting to a healthier diet. This is a greatmodel for the rest of the country; if every community developed a program like this, healthcare costs would be sharply reduced, and our overall quality of lifewould be significantly better. This is a truly inspiring program, and I’m honored to be involved!” – Dr. Pam Popper

20% Off Gym Memberships forWellness Challenge Graduates

and Current Participants

A new school year has brought growth and expansion to our successfulFood for Life school program. Our 6th grade classes are continuing at theSprings School and at the East Hampton Middle School, the Food for Lifecurriculum has now been incorporated into the EHMS Health curriculum.The 7th and 8th grade Food for Life alumni at EHMS are also working on aspecial project to inspire healthier school lunches – stay tuned for details!

After a successful spring Pre-K program at East Hampton Day CareLearning Center, we’ll present a new four-part nutrition series at the Centerin November. We’re also set to pilot a new 3rd grade curriculum at JohnMarshall Elementary, and we’re very pleased to announce the addition offormer EHMS Health Teacher Ginny Reale to Wellness Foundation’s Food for Life Staff. Ginny will be teaching the 3rd grade classes.

Dear Friends:

In this season of Thanksgiving, I want to take a moment to express our gratitude to each of you and the role youhave played in Wellness Foundation’s success. Six years ago, Wellness Foundation was an infant organization teaching the benefits of a plant-based diet to a small group of interested individuals. Over the last six years, we have been able to expand our mission to empower thousands of children and adults. Today, with your help andsupport we have created a tipping point in our community with a focus on prevention – rather than merely treatment – of preventable, chronic diseases such as heart disease and type 2 diabetes.

We are so grateful to our two newest corporate sponsors. Serene Green Farm Stand, located on the corner of Noyac and Stony Hill Roads in Sag Harbor(owned and operated by John and Laura Smith) has generously sponsored all of the fresh produce for our Fall Wellness Challenge and Vita-Mix Corporationhas generously donated Vita-Mix machines for our Food for Life program. And in September, the George L. Ohrstrom Foundation generously sponsored our Fall Seminar, “An Evening with Chef AJ,” a fun and informative evening for all who attended.

Wellness Foundation is so proud of our exceptional Advisory Council. We are blessed to have some of the most respected nutritional authorities in the worldsupporting the work we do. In this issue, we welcome our newest member, Dr. Pam Popper. I had the pleasure of spending some time with Dr. Popper lastsummer and she is a plant-based dynamo! We have updates on all of our programs in this issue and I look forward to seeing you soon at one of our manyupcoming events and programs.

As you gather with your friends and family during the upcoming holidays, please know that your support and dedication to the Wellness Foundation will becounted among our blessings. With your help, we will be able to expand our programs and continue our mission in 2012. On behalf of the entire team atWellness Foundation, I extend our heart-felt gratitude and wish you a healthy and happy holiday season.

With Gratitude, Jennifer Taylor

Why Diet-Centered Health Care is Best for America and the World by Dr. Pam Popper

While evidence continues to mount that traditional approaches to healthcare are ineffective, the body of evidence indicatingthat the right diet can restore health continues to increase.

The science is clear: a well-structured plant-based diet can not only prevent and stop theprogression of most chronic diseases, such asdiet is capable of reversing the commondegenerative conditions that are destroyingthe health, the quality of life, and thefinances of many Americans. What is mostremarkable is that the cost of adopting thisdiet is so inexpensive that if every Americanlearned about the proper diet through privatelessons, the cost would be a fraction of what we are spending on health careannually in the U.S. The government and private industry could afford tounderwrite the cost of this education for every man, women and child in thecountry and still spend less money than we are spending on our current system.

The “magic moment” referenced by Gladwell is upon us; we live in an erawhere information about the power of plant-based nutrition can travel fast;and millions of people are looking for better alternatives for their weight andhealth issues. We have every reason to believe that with your help, the revolution in health that has already begun will continue to gather moremomentum every day.

WHAT’S NEXT?

If you are ready to help plant-based nutrition and a new vision for healthcareto “spread like wildfire,” the first step is to begin practicing dietary excellence™ yourself. Leading by example is the most powerful way to influence others.

• I strongly advise you to join the Wellness Challenge and to participate in our ongoing programs. Most people need help in making the transition to an optimal diet, and support in maintaining it.

• Teach the children in your life about healthy eating. The next generation faces even greater health challenges if we do not intervene.

• Vote with your checkbook. Remember that every time you purchase anything, you are supporting something.

• Get involved!

Ingredients

1/2 lb. extra firm tofu, drained1/2 package extra firm silken tofu, drained3 large leeks, white parts only, thinly sliced4 cloves minced garlic2 teaspoons dried basil1/2 teaspoon dried thyme leaves3 Tablespoon nutritional yeast6 tablespoons pine nuts toasted 4-5 minutes until light brownBlack pepper to taste6 tablespoons pine nuts toasted 4-5 minutes until light brown4 large or 6 medium portabella mushroom caps

Resolve to Get Healthy in 2012: Winter Wellness Challenge Begins January 30th!

More than three decades of managing a business, attending to family affairs,and meeting financial obligations left little time for my wife, Nancy, and meto think about ourselves. Approaching our mid-fifties, we needed to startthinking about our long-term health and well being. We had heard about theWellness Challenge from a friend and decided to do it. One week before starting the challenge, we were hiking in Yosemite National Park in Californiawith friends, and we kidded about starting the “birdseed diet.”

We approached the first meeting with a little trepidation, but we were committed, and we jumped in “feet first.” That first night, we cleaned out ourkitchen cabinets, and over the course of the next few days, we shopped for theright kinds of food. It took us a week or so to figure out what we could eat,and we got into a routine. We started to see results quickly. With each passingweek, we were increasingly encouraged to stick with it. By our final meeting,we were able to see dramatic results in our weight and in our blood chemistry.

Directions

Preheat oven to 350 degrees. In a mixing bowl, mash the extra firm tofu and the silken tofu untilthey are the consistency of ricotta cheese. Set aside.

In a large skillet over a medium high flame, sauté the leeks until they aretender, about 7-8 mins. Add the garlic, basil, and thyme and cook anotherminute. Stir in the nutritional yeast and pine nuts, and season with saltand black pepper.

Divide the tofu mixture between the mushroom caps and place each caponto a baking sheet. Bake for 25-30 mins. Serve topped with your freshtomato sauce. (Serves four as an entrée)

A Word from Wellness Foundation Director, Jennifer Taylor

As the New Year approaches,many of us put “gettinghealthy” at the top of our list ofannual resolutions.

Few, however, follow throughwith their resolution, and bythe end of January, they’re back

to their unhealthy habits and diets! Research has shown that support groupsthat promote accountability are an essential factor in success for those lookingto make lasting, healthy lifestyle changes. Being in a group of like-mindedindividuals who share the same goal greatly increases your chance of successand that’s what our Wellness Challenge program is all about!

The Wellness Challenge was created to help empower you on your personalwellness journey, by showing you how to lose weight, lower cholesterol, reduce prescription drug usage, and increase exercise – all while learning to enjoy heart healthy, quick and delicious “plant strong” foods.

We extend a warm welcome to the newest member of our AdvisoryCouncil, Pamela A. Popper, Ph.D., N.D. Dr. Popper is a naturopath,an internationally recognized expert on nutrition and health, and theExecutive Director of The Wellness Forum. She serves on thePhysician's Steering Committee for the Physicians' Committee forResponsible Medicine in Washington D.C., is the author of severalbooks, and is featured in the film “Forks Over Knives.”

To learn more about Dr. Popper, visit her website: www.wellnessforum.com

“The Tipping Point is that magic moment when an idea, trend or social behaviorcrosses a threshold, tips and spreads like wildfire.” – Malcolm Gladwell

For many decades, the practice of medicine has expanded to include morediagnostic tests, drugs, and procedures. Additionally, it uses increasinglysophisticated technology in an attempt to diagnose disease at its earliest stagesand improve treatment outcomes. The reality, however, is that this enormousinvestment of money and of other resources has not paid off. Early detectionhas not resulted in a decreased death rate for most degenerative conditions,and most of the drugs and procedures commonly used are ineffective or dangerous.

While the medical system has failed to solve our health problems, Americanshave developed erroneous beliefs about the causes of disease and about thepower of the medical system to cure it. Influenced by genes or just bad luck,health status is believed, by some, to be outside of their control. Rather thanwork at keeping themselves healthy, some people become concerned withtheir health only after they have been diagnosed with an illness. Likewise, thefavorable results of diagnostic testing often send the wrong message: permission to continue their less-than-optimal habits.

Typically, standard medical care does not stop the progression of chronic disease nor does it reverse disease. Patients continue to get worse, needingmore drugs and procedures. The best that can be expected from drugs and surgery is a slowing of the progression of the disease.

Commonly, patients don’t ask their health care professionals about the practitioner’s track record in stopping the progression of disease or reversingit. If patients did ask, most doctors would respond with the belief that stopping or reversing disease is not possible. In most other aspects of theirlives, Americans do not tolerate this incompetence. For example, imagine taking your car to a garage because the brakes are squeaking and asking thestore manager about the store’s track record in fixing brakes. What would youdo if the store manager replied, “Brakes cannot be fixed. If you bring the carin every few months, we can make sure you don’t hit the trees and mailboxestoo fast, but we simply cannot fix brakes.” You would not agree to pay forsuch work, yet Americans settle for similar incompetence every day.

LEEK AND PINE NUT STUFFED PORTABELLA MUSHROOMS by Chef Del Stroufe, Wellness Forum Foods

The filling for this recipe was originally baked in a tart crust, saturated with oil. This version makes an attractive presentation without the unwanted fat!

In just six weeks, you’ll look and feel better, and learn how to incorporatehealthy new habits into your daily life. Throughout the last two years, hundreds of committed Challenge participants have achieved amazing resultsin weight loss and lowered cholesterol. Our Challenge graduates have alsoreported increased energy levels, reduction in chronic pain, and positive shiftsin their attitudes towards food and health.

In 2012, keep your resolution to get healthy by joining our Winter WellnessChallenge. Please call our office at (631) 329-2590 for full program details,requirements and a registration packet.

Spots fill up quickly for this popular free program – registration forms mustbe completed by January 20th, and a physician's consent and baseline bloodtest results are required – so make sure to allow adequate time for the registration process.

For one couple’s first-hand account of joining the Wellness Challenge, pleasesee the article below!

We’ve continued with the same regimen, andwe’ve seen dramatic results. I have lost 45pounds, and had to buy an entire new wardrobeof smaller clothes that fit. Likewise, Nancy hadto shop for all new clothing. She lost more than20 pounds.Today we feel better, sleep better, andcertainly eat better. We’re getting more exercise. We’re bicycling (often 50-70 miles a week duringthe summer months), exercising at the gym, playing tennis, going to spinclasses, and walking.

Doing the Wellness Challenge is about making a commitment for change – butfrankly, it is about committing to do something for yourself and for yourloved ones. We did it and are GLAD WE DID!

From Trepidation to Triumph by Rich and Nancy Warren, Wellness Challenge graduates