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“I Need My Dining Room for the Hedgehogs”

Written by Karen Jessee. Posted in Organizing.

This was the response to my last question, “Would you like to have your dining room be a dining room again” during a phone consultation. And upon the first visit, true enough, the dining room was filled with cages of sleeping hedgehogs; nary a table nor china cabinet anywhere.  

Meet Christine Matarese, a certified hedgehog rescuer, whose passion began in the 90s after recognizing that these “spiky balls of love” were the pet for her, and later realizing that these little creatures actually needed to be rescued.  

Childproof Your Sex Life

Written by Dianna Palimere, PhD, LCSW. Posted in Sexual Health and Healing.

Approximately 80-90% of couples report that their relationship satisfaction declined once they had their first baby.  I would never profess the belief that you can childproof your sex life right after you’ve had a baby.  Generally, for at least the first 6-9 months a postpartum female’s hormones have not returned back to her pre-pregnancy levels.  If she’s breast feeding, her estrogen levels are very low; which causes low libido.  Low estrogen levels also cause vaginal dryness, another reason why she may not be too enthusiastic about sexual activity during that timeframe.  

Writing a Novel During My Morning Run

Written by Kathryn Pincus. Posted in Self Growth.

Almost every morning, as the sun is beginning its ascent into the sky, I lace up my running shoes, stretch, and bound out the door. A feeling of contentment sets in immediately—not the fabled “runner’s high” or anything as dramatic as that—just a sense of calm and happiness, a transcendence over my daily milieu. As I enter this physical state, my mental state begins to wake up and roam freely. The caffeine I consumed an hour earlier may be the catalyst, but the real reason for my mind’s exploration is the fact that it is blissfully unoccupied. There are no televisions blaring in my ears, no Facebook pages flashing before my eyes, and no teenagers asking me where their football jersey could be. My thoughts can wander to varying and random subjects. Often, I get stuck on a particular subject and begin to analyze, dissect, and elaborate on it, and I being to compose a piece of “writing” in my head, as if I were attempting to persuade some illusive audience.

Please Tell Us What We Are Eating!

Written by Roddy Scheer and Doug Moss. Posted in Healthy Eating.

Please tell us what we are eating!

Proponents of genetic engineering (GE)—whereby DNA from unrelated species is combined to produce improved or novel organisms—insist that the benefits of increased crop yields and less agricultural waste outweigh the potential risks, but many environmental and public health advocates aren't convinced.
According to the Union of Concerned Scientists (UCS), one risk of GE is that our new "frankencrops" could become invasive, toxic to wildlife, or dangerous in other as-yet unknown ways. "But the most damaging impact of GE in agriculture so far is the phenomenon of pesticide resistance," reports UCS, adding that millions of acres of American farmland are infested by weeds that have become resistant to Monsanto's popular herbicide glyphosate (known to most by its trade name Roundup). "Overuse of Monsanto's 'Roundup Ready' trait, which is engineered to tolerate the herbicide, has promoted the accelerated development of resistance in several weed species."

7 Grains to add to your diet!

Written by Lwm Staff. Posted in Healthy Eating.

7 grains to add to your diet

 Barley

Used as far back as the Stone Age for currency, food, and medicine, barley is a great addition to a healthy diet. Barley contains plentiful amounts of both soluble and insoluble fiber, it helps aid bowel regularity. It contains 96 calories, 22 grams of carbohydrates, and 3 grams of fiber per half-cup of cooked barley. Unrefined barley contains abundant amounts of potassium. It also has lots of magnesium, manganese, vitamin E, B-complex vitamins, zinc, copper, iron, calcium, protein, sulfur, and phosphorus. This versatile ingredient can be added to soups, stews, cereal, salads, pilaf, or ground into flour for baked goods or desserts.

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