7 1 My Food Life

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July 2018

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2 • Sunday, July 1, 2018

MY FOOD LIFE

Shawnee News-Star

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MY FOOD LIFE

Easy Ways to add a Plant Slant to your life:

Local Woman Experiences Well-being Transformation Through participating in local health and well-being programs, Sherry Lankford has made lifestyle changes that been transformative to her life.

It all started for Lankford at a Rotary meeting where information about Blue Zones Project® was shared.

At first, Lankford was most interested in joining a Walking Moai®. A Moai is a small group of 5 to 8 people who share interests and commit to enjoy healthy activities together for at least 10 weeks. Lankford enjoyed the Walking Moai where she met new people and had some accountability to stay physically active. She enjoyed it so much that when she learned of cooking classes through Blue Zones Project, she attended one of those, as well.

That is where she was introduced to the plant slant style of eating. Eating with a plant slant doesn’t specifically call for everyone to become fully vegan or vegetarian. Smaller portions of meat – especially red meat – are encouraged because of many studies that show eating this way has significant health benefits.

During a cooking demonstration, Lankford said she learned a lot and met a friend who introduced her to the Plant Based Pott. County Community. She continued to meet with this group to get more information and soon she was changing her entire lifestyle.

Sunday, July 1, 2018 • 3

STORE YOUR SNACKS IN PRE-PORTIONED, SMALL BAGS How to do it: When you buy snacks like pretzels, portion them into small bags to avoid overeating.

Why do it? Re-bagging your snacks will help you eat reasonably sized portions.

Additionally, you actually burn more calories by preparing fresh meals and snacks.

She made the decision to take on the group’s 21-day challenge and the results were so positive that she continued the plan.

Lankford no longer eats any meat, dairy products or even oils. She follows a fully plant-based diet.

“It isn’t difficult now,” she said. “Staying on the program for 21 days helped me find a new normal.”

Lankford also attended a Blue Zones Project Healthy Shopping Tour at Firelake Discount Foods and learned how to shop to make following a plant-based diet easier.

She isn’t dealing with cravings or feeling like she is missing out.

Instead, she is enjoying the effects of her new lifestyle.

In just over four months, Lankford has lost more than 25 pounds, and with her doctor’s permission, stopped taking thyroid medication and has been able to manage her blood pressure without one of her blood pressure medications.

Eating healthier has led to saving money on prescriptions and also helped her avoid side effects from those drugs. She also says she is sleeping better and has more energy during the day.

“I never would have known about the Plant Slant or Plant Based Pottawatomie County without Blue Zones,” Lankford said.

DEDICATE THE TOP SHELF OF YOUR REFRIGERATOR TO FRUITS AND VEGETABLES How to do it: Get in the habit of keeping your healthy foods in the front of the top shelf of your refrigerator.

Why do it? Placing the healthy options at eye level will encourage you to snack mindfully.

CREATE A JUNK FOOD DRAWER How to do it: Put unhealthy snacks and food out of eyes’ reach on bottom shelves or behind cabinet doors. Label it “Junk Food.”

Why do it? Most junk food is consumed because you see it and it looks good. If you’re going to have junk food in your house, hiding it from your line of vision will dramatically decrease consumption.

PLACE A BOWL OF FRUIT ON YOUR COUNTERTOP How to do it: Take a fruit bowl you already have and put it on your countertop in a well-lit, prominent place.

Why do it? Placing the healthy options in convenient, eye-level locations will encourage you to snack mindfully.

Keeping the fruit bowl filled will also encourage you to buy a variety of fresh produce items.

4 • Sunday, July 1, 2018

MY FOOD LIFE

Shawnee News-Star

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Plant slant grilling this July 4th People in the original Blue Zones® areas—places where people live longer with less chronic disease—eat a rich array of fresh fruits and vegetables, which are packed with disease-fighting nutrients. The cornerstone of most centenarian diets is beans, including fava, black, soy, and lentils.

Food is central to many celebrations worldwide and 4th of July here in Pottawatomie County is no exception. Why not try to throw some new items on the grill that would not only satisfies your stomach but also nourish your body?

Fruits and vegetables can be a great addition to any meal or side dish while grilling out—you’d be surprised what you can grill.

Some of the best plant based foods that will taste great straight from the grill include: mushrooms, pineapple, nectarines, bananas, peaches, peppers, eggplant, asparagus and broccoli. When grilling vegetables like peppers and broccoli, try tossing them with a small amount of olive oil before placing them in a grill basket or on foil on the grill.

When grilling fruits, make sure that you place them on a clean grate that is lightly coated with cooking spray.

EAT WITH A

PLANT SLANT

live longer, feel better

You don’t need special tools or training to make healthy, delicious meals at home. Need more inspiration? Check out BlueZones.com for a variety of simple, quick to prepare dishes the entire family will enjoy.

To receive a new recipe in your inbox every month, sign up for the Blue Zones Project monthly newsletter by contacting pottawatomiecounty@sharecare. com or message the Blue Zones Project Pottawatomie County page on Facebook.

Get the kids involved.

Kids love bright colors. Let them help pick which colorful fruits and veggies you grill this July 4th.

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MY FOOD LIFE

Faith, Fellowship and Food Several local faith-based organizations are making healthier choices easier for their communities by placing a plant slant emphasis during fellowship. Local organizations have offered healthier options at events, provided free cooking demos, and even planted community gardens in their quest to foster a healthier community.

One group making great strides on this front is Emmanuel Episcopal Church. They have shown their support of lifelong health by engaging their youth in rebuilding gardens while on youth trips and volunteering in the community garden built by Emmanuel Episcopal. (Pictured bottom right). This exposes youth to the growing and harvesting of fruits and vegetables while moving naturally with friends.

Vanilla Cherry Nice Cream Sweeten-up your day with this featured recipe from Emily von Euw at This Rawsome Vegan Life.

Vanilla Cherry Nice Cream is perfect for summer because it‘s cute, creamy, cold, sweet and hydrating. Oh, plus it‘s super good for you. Celebrate fruit this season with ice cream.

INGREDIENTS • 4 peeled, frozen, chopped bananas • 1/3 cup pitted cherries • 1/8 teaspoon whole vanilla bean*

TOPPING INGREDIENTS • 1/3 cup pitted cherries

DIRECTIONS 1. To make the nice cream: blend it all up until it‘s like soft serve. Yum. Top with the left over cherries and eat. *If you don‘t have whole vanilla bean, use 1/8 teaspoon vanilla powder or 1/4 teaspoon vanilla extract.

Recipe makes enough for about 2 people.

They have also made sure to include healthier options at all their events. During their Summer Sunday Brunches between services, they provide a spread rich with nutritious foods. Recently this included baked oatmeal and fruit. They carry the healthy options through their potluck fellowship events as well, bringing dishes like a fresh chopped salad and spicy mango pico (pictured below) made for Pool Church and a colorful buffet (pictured top right) for their Wine, Women, and Holy Friendships event. They are always looking for ways to make healthier options available at their gatherings.

They are not the only faith-based organization making healthier choices easier. Immanuel Baptist Church has built a community garden (pictured right) to encourage food education opportunities with their youth and adult members. They are also teaching those that enjoy food and fellowship with them weekly, that making the healthy choice can be delicious by including fresh fruits and vegetables at every community meal.

As organizations around town continue to add plants to potlucks and provide educational opportunities for the kitchen and garden, more individuals step up to give it a test run in their organizations.

Don’t forget to remind your faith-based organization that healthy choices can be everywhere, celebratory and delicious!

If you are interested in making the healthy choice the easy choice at your faith-based organization visit BlueZonesProject.com to register and download a pledge with ideas.

Sunday, July 1, 2018 • 5

MY FOOD LIFE

6 • Sunday, July 1, 2018

Shawnee News-Star

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Gordon Cooper Technology Center students love the new options

As a Blue Zones Project Approved worksite, GCTC now offers a wide variety of fresh produce such as pineapple, blackberries and other fruit.

GCTC received worksite approval in May 2018.

At first, hospitality manager Vicki Mason thought students and staff would oppose the food option change — GCTC opted for fresh fruit over a daily serving of french fries and tater tots.

According to food service worker Kim Flowers, there wasn’t as much of a pushback on the change as there was hesitation.

“After we tried some of the Blue Zones Inspired recipes and they actually got to try it,” Flowers

said, “they realized that it wasn’t as bad as they had it made up in their mind to be. After the first couple of weeks and trying a few recipes, it was pretty well accepted.”

Each day, Flowers sends an email showing the lunch options. Rather than pictures of fried food, the email presents pictures of salads or whatever healthier option is being served that day.

Mason said part of what helps the change is making the healthy choice the easy choice.

“We would try to have very eye-appealing, healthy options,” Flowers said.

Flowers said she began making healthier foods — a variety of salads and foods that would include superfruits like blueberries.

“The kids got where they were eating the salads,” Flower said. “We had a lot of kids that really didn’t mind if we had a day in our main selection that didn’t have meat, it was all plant based.”

GCTC already had a stepping stone in the lifestyle change when superintendent Marty Lewis began a healthier lifestyle. Lewis began to lead the charge to more exercise around the building, invoking the use of a distance map to show students, staff and faculty how far they walk in a day.

“It makes it easy to get under his direction,” Flowers said. “It’s been said a good leader tells you what to do, but a great leader shows you what to do. That’s what he did — he didn’t just talk it, he lived it.”

The change Lewis imposed, though, was just the beginning. In the journey to approval, GCTC added an indoor and outdoor track for community members to use, as well as a community garden. Mason said the garden is already growing peppers, squash and tomatoes.

“We put it (in the childcare area) to try to influ-

Your Future Starts Now! www.gctech.edu

ence the young kids into gardening,” Flowers said.

“Until the summer came, they were really excited about it. … We wanted them to be excited about it. That was our main goal: to get the kids, young kids, excited about gardening.”

Some of the most popular or well-liked meals include a Mexican quinoa casserole and sweet potato black bean salad.

GCTC is currently working toward becoming not only a Blue Zones Project Approved Worksite, but Blue Zones Project Approved School as well.

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BancFirst employees are taking home a new, positive way of thinking The company became a Blue Zones Project Approved worksite and ever since, Chelsea Beller and Sarah Setzer have looked at life differently.

Beller, who was part of the BancFirst’s internal wellness team formed to work towards the approval, said making changes at work and taking the Blue Zones Project Personal Pledge® has given her a new perspective on life.

The Blue Zones Project Personal Pledge is a list of easily adoptable action items that make healthy choices easier in the individuals life – such as adopting a dog or owning a bathroom scale. “It’s made me take a step back,” Beller said. “It provides a different outlook on everything and...I don’t even know how to say it. It does motivate you so much.”

Not only has it helped her think differently, but Beller said she feels differently, too.

“Me and my fiance, we have been working out a lot more since we became worksite approved,” Beller said. “I also cook a lot healthier now because of the access to healthier recipes, we’ve even tried some plant based recipes as well.”

Setzer agrees with Beller in that it has helped change her way of thinking, but also in her actions at home with family. Setzer said she is able to take the Family First component of Blue Zones home with her, which has given her a renewed focus on time spent interacting with family.

“There was no relaxing, family time together,” Setzer said. “Now we do more family.

We slow down a little bit in life and focus more on that than being so busy.”

Beller said in addition to learning more about being healthy, she has also learned more about herself. After attending a Purpose Workshop, she said Blue Zones Project has not only increased her sense of community but has helped her to find her life‘s purpose as well.

“Just from those 10 people (from the purpose workshop), we’ve all made new friends which we wouldn’t have been able to any other way,” Setzer said.

MY FOOD LIFE

Sunday, July 1, 2018 • 7

SSM Health St. Anthony Hospital Shawnee offers Health and Healing

SSM Health St. Anthony Hosals and less processed foods. pital — Shawnee serves the health

Since embracing the plant slant care needs of Shawnee, and it‘s lifestyle, she feels healthier and her surrounding communities, but they cholesterol has gone down. also value the well-being of their

“Does that mean that I don’t staff. They have always had health ever eat meat? No,” Brown said. “It as their priority but have recently just means that the majority of my made an even bigger push to make diet will be from plants. If I had not healthy options easier for all. had that opportunity to be expo One employee impacted at sed to the Blue Zones information the organization is Linda Brown, and to understand that, I believe I Vice President of Support Services might not have chosen this path“. and a registered nurse. In fall 2016, Since SSM Health re-emphasized Brown said she learned she had a employee wellness efforts, they bad cholesterol number. Since embracing a plant slant lifestyle, she feels healthier and her cholesterol has gone WEEK ONE down.

She said since the hospiMonday Extra Vegetable Fried Rice $2.99 tal became a health focused A colorful variety of vegetables sauteed with onions, fresh ginger & tamari mixed with a hearty brown worksite, more options are rice Pizza by the Slice $1.50 available for employees as far Sides: Asian Vegetables $.99 Egg Roll $1.29 as healthier eating and overall Soups: Creamy Broccoli $2.09 $2.59 $3.09 well-being.

Celery Soup

In addition, she said one Tuesday Artichoke Pesto Pasta $2.99 of the main impacts of empTangy artichokes, fresh cilantro, crunchy walnuts combined with whole grain pasta. hasizing well-being has been Crab Cakes (2) $3.99 1-Crab Cake $2.09 helping people understand Sides: Squash Medley $.99 Rice Pilaf $.99 that their choices impact their Soups: Clam Chowder $2.09 $2.59 $3.09 Carrot Ginger health.

Wednesday

“We impact the lifestyle Pablano & Portabella Fajitas (2) $2.99 (1) $1.99 Fajitas with hearty portabella mushrooms, poblano that we create for ourselves,” peppers and a variety of colorful bell peppers.

Brown said. “Being able to Salisbury Steak $3.49 Sides: Bermuda Blend Vegetables $.99 implement the things like the Mashed Potatoes & Gravy $1.29 Soups: Chicken Noodle $2.09 $2.59 $3.09 Power 9 Principles with Blue Mexican Taco Soup Zones, that is just an easy way Thursday to keep the information in Sardinian Rotini $2.99 Whole grain pasta tossed w/ a tangy tomato pesto, front of our folks.” fresh baby spinach & roasted red peppers Chicken Cacciatore $3.29

The nine principles she Sides: Italian Green Beans $.99 Brown Rice $.99 referenced include: move naSoups: Tomato Basil Bisque $2.09 $2.59 $3.09 turally, purpose, down shift, Basic Miso 80% rule, plant slant, wine @ Friday Cauli-power Fettuccine Alfredo $2.99 five, belong, family first and With Cauliflower as base, this is a decadent yet light vegan pasta sauce over fettuccine right tribe.

Oven Parmesan Crunch Tilapia $3.99 Sides: Asparagus Cuts $.99

Brown said of the nine Garlic Roasted Potatoes $1.29 principles, plant slant and purSoups: Loaded Potato Soup $2.09 $2.59 $3.09 Summer Veggie pose have been the most imWhole grain breads and baked potatoes offered pactful in her life. Plant slant daily. revolves around having more All entrées & soups are available to go! fruit or vegetables during me-

have seen an impact on their employees in numerous ways including awareness of the importance of purpose and an increased focus on daily fruit and vegetable intake.

As a result of this journey, they offer regular Purpose Workshops to employees and their hospital café has jumped on board to provide healthy and affordable options for lunch Monday through Friday. This important move impacts staff, patients, their families and area residents.

St Anthony Shawnee Café BREAKFAST:

Fresh Huevos Rancheros $1.99 Classic huevos rancheros with fresh pico de gallo served with an over easy egg on a corn tortilla

DELI:

+

Avocado & White Bean Wrap $3.49 Fresh baby spinach & tomatoes with avocado & white beans all wrapped in a whole grain tortilla.

Sardinian Flat-bread Pizza $3.49 Crisp whole grain flat bread topped with tangy artichoke hearts, olives, sun-dried tomatotes and feta cheese

This Week in Soups:

Celery Soup A creamy, luxorius vegan cream of celery soup.

Carrot Ginger Soup A creamy soup packed with carrots, apples & warming spices.

Mexican Taco Soup Made with everyday veggies, pinto beans, tomatoes and southwest seasonings Basic Miso Soup A simple but warming miso soup with nori, green onions & tofu Summer Veggie Soup This summer soup is loaded w/fresh vegetables. It is light but filling Enjoy an additional 10% off regular priced soups Enjoy fresh fruit for dessert offered daily throughout the café or in Grab n Go !

Offered Daily in Grab n Go

Fresh made entrée garden salads w/meat $3.99 meatless $3.49 Fresh fruit cups $1.99 Fresh Veggies cups $1.99 100 calorie quick bite desserts $.99

8 • Sunday, July 1, 2018

MY FOOD LIFE

Shawnee News-Star

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The Case for a Healthy City

The Pottawatomie County Food Policy Council

It’s no secret there’s a health care crisis in America. 68% of adults can be classified as overweight or obese and for the first-time in history children are expected to live shorter lives than that of their parents. Locally, Pottawatomie County spent $113 million dollars on obesity and diet related medical costs in 2014. Since diet-related diseases comprise a large and growing proportion of healthcare expenses, a strategic, long-term response is warranted to contain these costs and turn the tide on the obesity epidemic. How does our community reverse existing health statistics and leave a legacy of good health for future generations?

Changes in our food environment – implemented within organizations and local units of government – can go a long way in helping communities effectively, proactively respond to this question. In our community the answer begins with the creation of the Pottawatomie County Food Policy Council (PCFPC).

The PCFPC is a multi-jurisdictional, joint powers council that is formally aligned with multiple units of government. The resolution of support given by the City of Shawnee has also been adopted in McLoud and Earlsboro with the intent that it will be adopted in all municipal governments and at the county government level in Pottawatomie County. Formalizing the support of local government can give local healthy eating initiatives the institutional visibility, influence, and backing they need to move their policy priorities forward.

To ensure that the healthy choice is the easy choice for all, stakeholders across Pottawatomie County have come together to learn about the food system they live in. They have discovered opportunities and challenges the community faces when it comes to availability of, access to, and use of affordable, healthy food and have selected proven policy and systems changes designed to improve the stability of those resources for future generations. These changes and healthy food resolutions are intended to impact the food environment in the places where Pottawatomie County residents work, live, learn, and play.

The PCFPC will provide numerous ideas for how local government and institutions can support a healthy local food system. The establishment of the PCFPC will provide ongoing advice and input to government and institution policymakers and staff on food-related issues and is critical to making lasting, sustainable change.

Since January 2018, the PCFPC has been in the planning phase, creating the mission, vision, values, and goals for the Council and the three subcommittees within the Council- Education and Outreach, Development and Action, and Land Use and Food Production.

They have educated themselves on the Pottawatomie County food system and explored other successful food policy councils from around the US as well as successful approaches to establishing the PCFPC from Food Policy Expert, Dr. Margaret Adamek.

The PCFPC has a mission to improve all levels of our community food system with big goals for Pottawatomie County which include support for community gardens, farmers markets and educational opportunities for students.

Community gardens provide opportunities to utilize green spaces, improve access to healthy foods, and strengthen community pride and cohesion. Research demonstrates that households which grow food in a community garden are far more likely to make healthy food choices. Evidence also demonstrates that community gardens have a beneficial effect on neighborhood public safety and property values.

Farmers Markets can help improve food security for residents by increasing physical and economic access to adequate amounts of healthy food. There are many additional benefits of farmers markets, including: • Greater variety and availability of local food products with higher nutritional value, superior freshness and flavor • Providing a new sales avenue for farmers with immediate payment, and a larger profit margin • Providing opportunities for food education and awareness (e.g. seasonality of local food, environmental benefits of eating local, etc.)

• Providing support for small- to medium-sized farms and other businesses • Creating a vibrant community space for social interaction and cultural events

Educational opportunities for students provide youth with hands-on learning through school gardens, cooking lessons and education activities related to food, agriculture, health and nutrition.

Take the plant slant.

Eat a handful of nuts daily for an extra 2-3 years of life expectancy.

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MY FOOD LIFE

Sunday, July 1, 2018 • 9

Pottawatomie County Food Policy Council Members: Dr. April Grace, Shawnee Public Schools, Superintendent (Shawnee Public Schools) Barbara Loudermilk, Central Oklahoma Community Action Agency, Executive Director (Member At Large)

Holly Gordon, TSET, Director (Agriculture Community) Jason Draper, SSM Health St. Anthony Hospital - Shawnee, Nutrition Director (Hospital) Julio Sanchez, Boys and Girls Club, Executive Director (Member At Large)

Daniel Matthews, Family of Faith, Pastor and Community Market of Pottawatomie County, Executive Director (Faith Based Organization)

Justin Erickson, City of Shawnee, City Manager (City of Shawnee)

Doug Street, Affiliated Foods Regional Sales (Food Distribution)

Melissa Dennis, Pottawatomie County Commissioner (Pottawatomie County)

Erika Jones, Realtor and Appraiser (Member At Large) Erin Herman, Community Market of Pottawatomie County, Community Garden Coordinator (Agriculture Community) Gina Bundy, Citizen Potawatomi Nation, Social Services/Employment Counselor (Hunger Relief)

Neil Lindenbaum, Paul’s Place Steakhouse, Chef Manager (Restaurant) Tami Fleeman, Citizen Potawatomi Nation, Title VI Coordinator Senior Support/Elder Center (Citizen Potawatomi Nation) Wanda Haynes, Pioneer Library System, Librarian (City of McLoud)

MY FOOD LIFE

10 • Sunday, July 1, 2018

Shawnee News-Star

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Feed A Family for Under $20 Bucks!!!

Summertime means gatherings with family and friends. Finding inexpensive, easy, and healthy dishes to serve at get-togethers can be challenging. This recipe for Crispy Black Bean Burritos with Potatoes and Rice, makes feeding your family a delicious and filling meal, all while staying under $20, possible.

You can find ALL of these ingredients at your new Blue Zones Project Approved Grocery Store, FireLake Discount Foods.

This month’s recipe is a good, clean dish that you will want to serve on repeat!

Crispy Black Bean Burrito with Potatoes and Rice Prep Time - 5 mins Cook Time - 20 mins Total Time - 25 mins

This easy Crispy Black Bean Burrito recipe is made with brown rice, potatoes, corn, and salsa. Served in a crispy burrito shell and topped with guacamole! All of which are optional.

Course: Main Course Cuisine: Mexican Servings: 8 Calories: 323kcal

Ingredients • 2 tbsp vegetable oil • 1 small onion, diced • 2 cups frozen hash brown potatoes (diced) • 1 cup uncooked instant rice • 2 15 oz cans black beans • 1 15 oz can pinto beans • 1 15 oz can corn • 1 tbsp chili powder • 1 tsp black pepper • 2 tsp garlic powder • 1 tsp cumin • 1 tsp paprika • 10 flour tortillas

Instructions 1. Cook instant rice according to instructions.

2. Add vegetable oil to a large skillet or pot. Sauté potatoes and diced onion on medium heat until tender.

3. Drain the cans of bean and corn and then add them to the cooked rice and spices to potatoes. Reduce heat and simmer for 10-15 mins.

4. Add mixture to warm tortilla and garnish with salsa, and guacamole.

5. Optional: Heat a skillet to medium-high and brown burritos until crispy.

Recipe Notes You can freeze half of this batch to use for later.

If you have leftovers, you can serve as a dip with salsa and tortilla chips.

Nutrition Facts Amount Per Serving Calories 323 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 2g 10% Sodium 714mg 30% Potassium 623mg 18% Total Carbohydrates 56g 19% Dietary Fiber 9g 36% Sugars 2g Protein 12g 24% Vitamin A 7% Vitamin C 8.9% Calcium 9.5% Iron 25.8% * Percent Daily Values are based on a 2000 calorie diet.

Nicole Sanchez; Marketing Manager • FireLake Discount Foods • 1570 S. Gordon Cooper Dr. Shawnee, OK 74801 • www.firelakefoods.com

PAUL’S PLACE STEAKHOUSE STEAK • SEAFOOD • GRILL

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11 Lunch Specials under $699 Tues-Fri • 11 am-2 pm

Full Bar Take Out Available

Call us for your catering needs!

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MY FOOD LIFE

Sunday, July 1, 2018 • 11

EXPERIENCE

from the people who have lived longest!

BLUE ZONES PROJECT

®

4–14 years to your lifespan.

START CREATING A HEALTHIER, HAPPIER LIFE, TODAY.

Be a part of transforming well-being so the healthy choices become easy choices for you and your community.

FEEL THE DIFFERENCE WHERE YOU LIVE, WORK, AND PLAY.

JOIN THE MOVEMENT!

Blue Zones Project supports well-being improvement in each of these 7 areas.FAMILY FIRST PLANT SLANT Put less meat & more plants on your plate.

Invest time with family & add up to 6 years to your life.

80% RULE Eat mindfully & stop MOVE NATURALLY when 80% full.

Find ways to move more! You’ll burn calories without thinking about it.

CITIZENS Take the personal pledge and make small changes that can have a big impact PURPOSE Wake on yourup welwithl-beipurpose ng for years to come. each day to add up to 7

E FIVE Schedule social time with friends while enjoying healthy drinks and snacks.

years to your life.

WORKSITES DOWN SHIFT Improve the physical, emotional, and social well-being where you spend most of your time—work.

Reverse disease by finding a stress relieving strategy POWER 9 that works for you.

SCHOOLS Live longer by applying these principles Teach kids healthier habits they can carry wifrom th them the for a lifepeople time. who have lived longest! ®

FEEL THE DIFFERENCE WHERE YOU LIVE, WORK, AND PLAY.

RESTAURANTS Experience a better dining environment with healthier menu choices.

RIGHT TRIBE Surround yourself with people who support positive behaviors.

®

BELONG Belong to a faithbased community, & attend services 4 times a month to add 4–14 years to your lifespan.

bluezonesproject.com

JOIN THE MOVEMENT!

Blue Zones Project supports well-being improvement in each of these 7 areas.

CITIZENS Take the personal pledge and make small changes that can have a big impact on your well-being for years to come.

WORKSITES Improve the physical, emotional, and social well-being where you spend most of your time—work.

GROCERY STORES Shop where healthy foods are easy to find.

SCHOOLS Teach kids healthier habits they can carry with them for a lifetime.

® bluezonesproject.com

RESTAURANTS Experience a better dining environment with healthier menu choices.

COMMUNITY POLICY Use city design, policies, and social networks to create an environment to support healthy choices.

GROCERY STORES Shop where healthy foods are easy to find.

COMMUNITY POLICY Use city design, policies, and social networks to create an environment to support healthy choices.

FAITH-BASED COMMUNITIES Nurture your faith and your well-being.

Brought to Pottawatomie County by Avedis Foundation.

Brought to Pottawatomie County by Avedis Foundation.

Copyright © 2017 Blue Zones, LLC and Healthways, Inc. All rights reserved.