About

Vision

I envision a world in which all beings are well-nourished. As this can only happen with one person at a time, it’s my sincere aspiration that you are that person. May you feast on a healthy diet right for you and be utterly satisfied. May the information I offer on these pages help you thrive.

Face Reading is an invaluable tool to discern and implement the diet that best suits your specific needs. For fifty years now, I’ve read client’s faces and helped them adjust their diets accordingly. See my Face Reading background here.

I thank you for your interest and support.

Bio

Since becoming the first food editor of The East West Journal in 1971, Rebecca Wood has remained at the forefront of the holistic health movement. She melds traditional Chinese medical diagnostics and diet counseling with a focus on face reading. Her The New Whole Foods Encyclopedia has been in continuous print for 37 years and The Splendid Grain won both the Julia Child (IACP) and James Beard Cookbook Awards. For 25 years her web page has been offering an abundance of whole foods recipes and core health information. Rebecca currently resides near Medford, Oregon near her children and grandchildren.

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About my collaborator, Leda Scheintaub

Let me describe how Leda Scheintaub and I have pulled together since 1996. I send finished copy to Leda. She adjusts commas, fixes spelling and grammar—the typical work you’d expect from an editor. But beyond that she challenges my assumptions and makes suggestions based on her formidable culinary experience. And she can polish an awkward phrase into sheer poetry. Leda claims she learns from me, and I certainly learn from her. Thank you, Leda.

Leda Scheintaub’s culinary career was born on the day she was assigned the second edition of Rebecca Wood’s New Whole Foods Encyclopedia while working as a managing editor at Penguin Books. The two immediately bonded and a career shift that included enrolling in the Natural Gourmet Institute’s Chef’s Training Program and eventually becoming a cookbook author was set in motion.

Leda has collaborated with Rebecca on a number of projects, including The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews, and she serves as an editorial consultant on Rebecca’s website. Leda is the author of Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation. She and her husband, Nash Patel, have written the Dosa Kitchen cookbook and have a restaurant of the same name in Brattleboro, Vermont. For memorable South Indian soul food, visit the Dosa Kitchen when you’re in southern Vermont.