Acknowledgments

A COMMUNITY OF BIG THINKERS and doers gave fully of their time and talents to make this book all that it could be. Together we’d like to thank:

Jeremy Katz, our wonderful agent, friend, and advocate who supports us with sage advice and humor, and Simon Katz, for contributing another inspiring culinary concoction to this collection.

Julie and Stan Burford, and of course, Josie, the wonder dog. A huge culinary hug to all of you for buoying up Mat and myself with many bright ideas, nourishing meals, wisdom, and a major dollop of moral support.

The talented people at Ten Speed Press: We thank publisher Aaron Wehner, and editorial director Julie Bennett, for their dedication to this project; Melissa Moore, editor extraordinaire; Kelly Snowden, the editor who brought this book to the finish line with style and finesse; Chloe Rawlins, for going the extra mile to deliver yet another masterful and beautiful design; Emma Campion, Betsy Stromberg, and Toni Tajima, for lending their keen creative eye during the photo shoots; Clancy Drake, for her extraordinary copyediting; Jean Blomquist, our proof reader, for crossing the t’s and dotting the i’s; Hannah Rahill, Michele Crim, and Ashley Matuzak, for their sales and marketing expertise; and Lorraine Woodcheke, for her public relations wizardry.

For the beautiful photography, we thank photographer Maren Caruso and her fantastic team, including food stylists Christine Wolheim and Kim Kissling, and prop stylist Kerrie Sherrel Walsh, who created the lovely images that grace the pages of this book.

REBECCA THANKS … Catherine McConkie, whose graciousness, creativity, culinary talent, and amazing taste buds inform every recipe in this book. Jen Yasis, whose diligence, hard work, infectious laugh, and positive attitude were essential ingredients in all aspects of this manuscript; Heidi Snyder, CHN, MS, NC, for her expert nutritional analysis that accompanies each recipe; and Anteo Quiroz, for tracking all the copious amounts of research involved in the making of this book.

A huge thank you to my co-author Mat Edelson. This is our fourth book together, and this time around you’ve amazed me by delving into the science of the brain while recovering from a broken back. You’re a brilliant writer no matter what the circumstances.

Thank you to my friend and colleague Andrew Weil, MD, for reinforcing that cooking and sharing food should be fun and enjoyed.

Thank you to my Commonweal family, where the Healing Kitchens Institute (HKI) calls home. Michael Lerner, for continued support, guidance, and belief in my work; Waz Thomas, Claire Heart, Sadja Greenwood, MD, Oren Slozberg, Arlene Allsman, Kate Holcombe, Jenepher Stowell, Mimi Mindel, Shelia Oppenheimer, and the rest of the Commonweal community, for making Commonweal such a special and magical place for people to find healing and nourishment.

Thank you to Jim Gordon, MD, founder and director of the Center for Mind Body Medicine, and the staff and faculty of Food as Medicine. A special thank you to Kathie Madonna Swift, MS, RD, LDN, goddess of nutrition, for all that you’ve taught me over the years with grace and kindness.

Jo Cooper, dear friend, colleague, and my marketing impresario. You are a treasure! Tara Blazona and Olga Katzneslson of Postcard Communications for your help in getting the word out.

Thank you to the cheerleaders, friends, and colleagues including Stefanie Sacks, MS, for your friendship and inviting me to play culinary ping-pong on your radio show Stirring the Pot, Marti Wolfson; Jo Cessna; Caroline Nation; Jeanne Wallace, PhD; Fredi Kronenberg, PhD; Donald Abrams, MD; Sandy and Harlan Kleiman; Dale E. Bredesen, MD; Toni Brooks, MFT; Eric Gower; Kathryn Graham Wilson; Joyce Aronowitz; Jennifer Omholt; Paul and Vicki Remer; Wendy Remer; and Jill Leiner.

Super special thanks and a huge hug to my Ma, Barbara Katz; my brother, Jeff; Harry and Amelia; Andy and Asako; and my grandchildren Brandon and Chloe Hannah, for all that you have taught me about living in the moment. No doubt, the recipes in this book would never have been completed without the help of my kitchen dogs, Bella and Lola. Of course my husband, Gregg Kellogg, for his unwavering support for my work; and to my father, the late Jay Katz, who continues to inspire me, and whose love of food seasons each page of this book.

MAT THANKS … Normally, book acknowledgments are all about the people who helped put a book together. We’ll get to them in a moment. First, a nod to all those folks who put me back together after Humpty-Dumpty fell (jumped) off the high-diving board and managed to break his back (and, yes, there was water in the pool). Without them, there is no book. To the ER/neurology docs at Largo (FL) Medical, you saved my legs; every step I take, I have you to thank. Ditto the neurology team at Johns Hopkins. And I had the Florence Nightingale of nurses in my partner and love in all things fine and dandy, Deb; it’s amazing how far a little Gold Bond powder can go when you’re stuck in a body brace in the middle of summer.

Now for the book. Duffy, your work with the Culinary Pharmacy was a game changer. Thanks for stepping up in a pinch. Rebecca, this is our fourth go-round at the rodeo, and it only gets better. Your way with food and people is unparalleled, and you are changing the world for the better. As for the numerous physicians, researchers, and wellness pros out there who freely gave of their time, knowledge, and wisdom, you have my heartfelt appreciation.