These are books, products, and authors I believe in and trust. See Michael's store

As part of the Introduction Workshop, the in-depth resource binder features a number of useful online sources. Here are just a few to try:

Medical and Complementary Nutrition Links
The National Institute of Health site has good content about the immune system

A very helpful newsletter with practical approaches for maintaining your health:

Dr. Jeanne Wallace's website — her particular expertise is oncological nutrition, and brain tumors in particular -- features informative lectures. Her sample shopping lists are perfect for starting down the path to re-making your diet.

Cooking Resource Links
Epicurious is the website of Gourmet and Bon Appetit magazines, and I frequently start a recipe search here:

I am delighted by this site, which explains how to substitute healthy ingredients for unhealthy ones. It has copious amounts of obscure information, which entertains me no end. How much do you want to know about sweetened condensed milk?

Surfas, a sophisticated restaurant supply source, is a gold mine for cooks. It's located here in Culver City

Dr. Timothy Harlan is a medical doctor and a chef who has developed a website for people with various specific nutritional needs. He covers low-sodium, GERD, low cholestrol, and dairy-free diets. He hasn't gotten to gluten-free yet as far as I can tell, but he emailed me that he's working on that too.

Organic and Clean Food Supply Links
Michael Pollan is a "food chain journalist" who has emerged as a leading thinker about food issues and politics. I highly recommend all his books, and reading the transcripts of the blog that he maintained for a period on the New York Times website.

Our dear friend Ann Le, a lovely person in just about every way imaginable, has an incredible passion for all things food. She’s created a great website about the sheer enjoyment of good eating. Food enjoyed is much healthier for you than food merely tolerated.

The Association for the Study of Food & Society is a fascinating organization which addresses food in all its complexity. I get that agriculture and nutrition and ethics are intimately connected with food, but performance studies? Amazing.

There's no better food than that which we grow and pick and eat right away. When I lived in Vermont, Cook's Garden was the local organic produce stand. I've been getting seeds from them in the twenty years since, and, although Shep no longer answers the phone himself to take my order, they continue to do work of great integrity. Even apartment dwellers can have herbs in window sill pots—it really makes a huge difference to make that connection.

Occidental College's Center for Food and Justice does fantastic work to try and ensure there will be a thriving local sustainable agricultural economy. Our food chain is in big trouble, but we have the capacity to make a difference. A good deal of our income goes to food costs and we can tightly control which producers get our money.

More in the same vein: the Slow Food movement grew out of a profound dissatisfaction with the way the global food basket was sinking to the lowest common denominator. This is an organization worth supporting globally and in the U.S., as they promote the rescuing of heirloom breeds and ancestral food traditions.

Far more people are sensitive to gluten than previously thought. This is a very useful site for gluten-free resources:

This is a list of companies that make good, clean, sustainable food, sell it in minimal packaging, treat their employees like human beings, and handle the earth as if it's deserving of tenderness.