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Posted 24 Feb 2001   For week ended June 18, 2000
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News about Mormons, Mormonism,
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Sent on Mormon-News: 16Jun00

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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See also:

The New Whole Foods Encyclopedia More about Rebecca Wood's "The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating" at

The Splendid Grain More about Rebecca Wood's "The Splendid Grain : Robust, Inspired Recipes for Grains With Vegetables, Fish, Poultry, Meat, and Fruit" at

Copyright 1998, 1999, 2000, 2001 Kent Larsen · Privacy Information