Welcome to The New ChewBite

ccardsmallThe Season for Thanks

By Wellness Coach Helen

I figured that with all my ragging on what’s wrong with the food and wellness world during the rest of the year, I’d devote this blog opportunity to give thanks for what deserves appreciation and gratitude. And there are several things: the increased availability of good quality and organic produce/whole grains, more health conscious packaged food, body, and baby care products along with a plethora of books, articles, and people giving guidance and assistance to those who are attempting what can be the formidable waters, mountains, and abysses of a lifestyle change where you think you might be on your own after dropping off the face of the ‘normal’ acceptable flat world, but instead finding that not only are you not alone, but there’s help and welcome to the flexible roundness of a globally shared concern. You are not alone.

I do have one gripe though…of course. Supermarkets! I can’t tell you what a joy it is to be able to shop alternatively in your stores. However, please educate your employees — first to speak English, second, where to find a certain product, and third, a little bit about what it is, even if it’s only enough information to help us research more. You’d increase your repeat customer base and make us, the consumers, very happy. Life is stressful enough. Good customer service is not having to do battle with my own language and someone on staff who can give me educated answers. For those few things I’d be very thankful.

 

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ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine



970-618-0731
helskitchen@gmail.com