In his new book Life is in the Transitions: Mastering Change at Any Age Feiler notes that the idea that we’ll have one job, one relationship, one source of happiness for most of our lives is outdated, and that we now live in a non-linear world that forces us to make transitions. While this trend has been occurring for some time, what is new right now is that the whole world is going through these transitions at once. How we face these life altering changes, and what tools we can use to help the process these events is at the core of this book.

We’re having good friends over for dinner in a few weeks and my friend and I are discussing what to serve: I’m thinking Italian and I tell him that I want to try my hand at making homemade pasta. A few minutes later, after proposing and rejecting various menu items, I close my eyes to organize my thoughts and it happens — I see my hands as clear as day making pasta in front of me. In reality, one hand is holding a cup of coffee and the other is resting on my lap — but in my minds-eye I can feel the smooth dough against my fingers as I roll little orrechiete “ears” over my thumb….

I am many things, but I am not a Buddhist. Still, every so often the secret Buddhist in my soul demands to be fed: lighting a little incense, placing a flower in a bowl like an offering, sweeping a spider out the door (instead of squishing it), or taking a day trip to the Chuang Yen Monastery in Carmel, NY.

It’s June again, when the days get longer and the gardens are blooming. It’s a time for sunshine, BBQ, and, for many in the US, a time to march with pride in their local LGBTQ parade. The last Sunday in June was initially celebrated as ‘Gay Pride Day,’ but in major cities across the nation the ‘day’ soon grew to encompass a month-long series of events.

Inspired by a recipe from Diane Kochilas, the Greek-American food show host and cookbook author, this is one of my favorite vegetarian options for loading up on protein. Mediterranean lentils combine the warm spices of cumin and coriander with a surprising burst of vinegar and honey to create a tasty main dish that can be eaten hot or at room temperature. Cooked in two stages, on the stove and in the oven, this dish hearkens back to the ancient traditions of clay pot cooking practiced all around the Mediterranean for thousands of years.

If you’d asked me a few years ago whether I’d be following a virtually wheat free, 90% vegetarian — hell, 90% vegan diet, I’d have said, “That’s nuts.” Now I’m likely to say, “That’s raw cashews to you, and by the way, do you know how many recipes you can make with them?” It’s safe to say that I’m not alone in making a big diet and lifestyle change, either. Based on the latest bestsellers, increase in vegetarian and vegan websites and buzz on the Internet, it seems we have reached some kind of “tipping point” toward a radical change in the way we eat and what we will accept from the food industry.

White Castle and Fat Burger now feature Impossible Burgers, Del Taco has Beyond Meat on the menu, and Burger King is about to roll out a Beyond Meat Whopper. Hard Rock Cafes in Europe carry a veggie burger now, (though you’d have to skip the cheese to make it a vegan meal), and they expect to offer it in their US locations next year. As Phil Shainmark, our columnist for The Unlikely Vegan noted recently, “It’s quite possibly the best time to be a Vegan. There are so many amazing choices and places to go.” Even if you’re not a vegan or a fast food fan, the variety of meat alternatives is great news as many grocery stores and regular restaurants have also added plant based options to meet growing customer demand. According to Market Insider, the $14 billion dollar meat alternative industry is expected to grow to $140 billion over the next decade.

Several weeks ago I caught a doozy of a cold, leaving me with a stuffed head, chronically runny nose, sore throat and a bit of a cough. Bad enough for the first few days, weeks later it seemed like it just wouldn’t go away. I didn’t have the flu or strep throat or bronchitis, but the symptoms lingered. Finally, after weeks of getting more rest and watching my diet, it passed. During that time I ate lightly, (when I wasn’t sleeping,) but found myself throwing handfuls of thyme and garlic into virtually everything – from scrambled eggs to soup. It was a little bizarre, actually.

There is a growing movement to recognize what every pet owner and animal lover has known for years: that animals are capable of feeling most everything that humans feel. This, in turn, is part of what is driving the movement to a plant based diet, or more ethical treatment of animals raised for food consumption. In this model, the labels “organic,” “free range,” or “grass fed” are as much about the quality of life for these animals as it is about nutritional quality.