Savor the Flavor

 Savor Book Cover How to Eat Cover

March is National Nutrition Month and this year the Academy of Nutrition and Dietetics has chosen the theme “Savor the Flavor of Eating Right”. Use this month to practice savoring the flavor of everything you eat and drink. Slow down the pace of your meals whenever possible and learn to really taste every bite. Savor the act of preparing your food. Think about all that is involved in getting the food you eat to your table.

According to Merriam Webster the definition of savor is “to enjoy the taste or smell of something for as long as possible.z’

Practicing mindfulness during your meals and snacks can help you to not only savor the taste of the food you are eating, but help you eat more slowly and experience more satisfaction with a smaller amount of food. Savoring your food can be a key component of managing your weight.

To get started you might want to read Thich Nhat Hanh’s “How to Eat” (pocket sized 125 pages) and then  the more comprehensive “Savor: Mindful Eating, Mindful Life”. Both of these small volumes are packed with sensible advise on eating and living more mindfully. The author presents a mindfulness perspective on weight control and well-being, a meditation on eating an apple and lots more.

Happy National Nutrition Month!

Happy mindful eating!




Work Clean: What Great Chefs Can Teach Us About Organization

Work Clean Cover Dan Charnas’ book presents what he calls “the first organizational book inspired by the culinary world, taking mis-en-place outside the kitchen”.  Wikipedia defines Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) as a French culinary phrase which means “putting in place” or “everything in its place.”

The term refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients. I learned this technique in foods lab in college where we were taught to leave our lab kitchens in the exact same way in which we found them so that each succeeding class would find their tools and ingredients in the exact same location. I still practice these habits in my home kitchen and in my office as well. I find that it eliminates the stress of trying to find things and guarantees that I have the right items readily accessible. And in my book Good Food for Life: Planning, Preparing and Sharing this technique is applied to managing food at home. But following the mis-en-place principles can be integrated into any aspect of life, not just to the kitchen.

Charnas challenges the reader to commit to the values of preparation, process and presence in order to live a lifestyle of readiness and engagement. He likens the practice of mis-en-place to other spiritual practices and he outlines 10 major principles of mis-en-place for chefs and non-chefs in order and to work clean:

  1.  Planning is prime
  2. Arranging spaces and perfecting movements
  3. Cleaning as you go
  4. Making first moves
  5. Finishing actions
  6. Slowing down to speed up
  7. Call and callback
  8. Open ears and eyes
  9. Inspect and correct
  10. Total Utilization

I highly recommend this book for anyone who wants to restore or establish order and to be present in their life be it in the kitchen, the garden or in the workplace!

Good Food for Life

Maggie Davis’  book, Good Food for Life: Planning, Preparing and Sharing, has been published and is available on Amazon and in bookstores. Click on the photo to see more.

Click here to listen to Mindy Todd (WCAI – The Point) interview Maggie about Good Food for Life

“Do you want to have more energy? Want to be around to see your children and grandchildren get married and raise their families? Read this book… and then live it.”

Matthew Kelly, New York Times bestselling author of The Rhythm of Life



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