“Thoughts become things. Choose the good ones.”

That’s the tagline to a personalized message I receive from “The Universe” five mornings each week. That’s right… The Universe… otherwise known as Mike Dooley and his team at TUT.com. Each morning, Monday through Friday, along with a half-million others, I receive a personalized copy of “Notes from the Universe” to remind me that the potential for infinite possibilities lies within. It’s a great way to start my day and keeps me moving forward on the path toward deliberate living and conscious creation. 

Mike presented a workshop recently in New York City and I had the opportunity to attend. If you’re inclined, you can find out more about Mike and his work and books, as well as sign up for “Notes from the Universe” at TUT.com.

Turning our thoughts to this month’s local food issue… In 1826, the French epicurean Jean Anthelme Brillat-Savarin concluded a lifetime of observation by writing, “The future of the nations will depend on the manner of how they feed themselves.” Today this message is more crucial than ever, and South Central Pennsylvania is commited to educating local, regional and national audiences about the sustainable food movement.

If you haven’t done so already, please consider supporting the efforts of PASA, the Pennsylvania Association of Sustainable Agriculture, whose website is PASAfarming.org. Many of us are already familiar with and supporters of PASA, but you don’t need to be a farmer yourself to benefit from PASA’s efforts. Consumer initiatives include the Buy Fresh Buy Local and Good Food Neighborhood programs, plus more.

This month’s feature article celebrates family farmers and other safe food advocates across the United States that are determined to reliably supply safe and healthy foods. When visiting local farmers’ markets and meeting those dedicated to growing the foods we love to eat, it’s helpful to ask questions such as, “Do you use chemicals on your crops?” and “Are your seeds non-GMO?” Knowledge is power, and it is important to know where our food comes from.

Summer’s heat is on full force—try cooling off with this month’s delicious vegan smoothie recipes. If you don’t have the ingredients on hand, try experimenting with what’s in season that you do have. I often make a smoothie using a banana, local strawberries, a handful of spinach and a splash of almond milk and ice. It’s a healthy and refreshing anytime snack.

Here’s wishing you a safe and happy Fourth of July and encouraging you to enjoy the outdoors in our beautiful, local surroundings, and as always to feel good, live simply and laugh more.

Dave Korba, Publisher