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Summarized by Kent Larsen
Mormon Author's Food Encyclopedia In New Edition
Salt Lake Tribune 14Jun00 A2
By Kathy Kapos Stephenson: Salt Lake Tribune
When the book was first published 14 years ago, publisher Prentice Hall
asked Woods to remove the information about the medicinal properties of
food, "They said it was too weird," said Wood. "Thank heaven people today
are more interested." In spite of the deletion, the book became a primary
reference text for the whole and natural foods industry, leading Wood to
travel across the country giving lectures and conducting workshops on
natural foods.
"Most people eat stale, canned, frozen, leftover, packaged and old food, and
that's how they feel," she said. "Freshly prepared foods not only taste
better and make you feel better, but because they are more satisfying, you
eat less of them."
Wood was raised a Mormon in Tremonton, Utah in the 1950s. She often visited
her grandfather's farm, eating whole foods that the family gained from the
farm, the nearby woods and from fishing and hunting. "From an early age, I
knew what good food was," she said.
She graduated from the University of Utah in 1967 with a degree in English,
and soon became a strict vegitarian, studying ancient Chinese and Indian
medicine. While she went back to eating meat and organic dairy twelve years
ago as part of a successful fight against cervical cancer, she still eats
only modest amounts, 4 oz of meat a day, and preferably only venison or wild
salmon from natural food stores.
The Salt Lake Tribune's article on Wood includes several recipes from Wood's
Encyclopedia and from her cookbook, "The Splendid Grain" which won the James
Beard and Julia Child/International Association of Cooking Professionals
award in 1997.
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More about Rebecca Wood's "The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating" at Amazon.com
More about Rebecca Wood's "The Splendid Grain : Robust, Inspired Recipes for Grains With Vegetables, Fish, Poultry, Meat, and Fruit" at Amazon.com