Professor Christian Bugge Henriksen, a climate and food security expert at the University of Copenhagen in Denmark, says that feeding city dwellers sustainably is a triple challenge.

The first part of it is increasing urbanisation: by 2050, its expected that 6.5 billion of us will live in megacities thats nearly two out of every three people. The second issue is the negative effects on our climate; forests are cleared to produce farmland, ruminants produce methane, and transportation of food from farms to cities emits huge amounts of carbon dioxide. The third part is malnutrition: many of us, especially in cities, eat too much of the wrong things, particularly processed meat. Currently, 70% of all deaths in Europe can be somehow linked to non-communicable diseases that are affected by malnutrition, said Prof. Henriksen.

One solution might lie in having the inhabitants of cities eat food that is produced as close to them as possible. It is commonly believed that eating locally produced food is better for the environment because it has travelled a shorter distance from farm to fork. But what does the evidence say?

Truth be told, there isnt an awful lot of it, which is why Professor Matthew Gorton at Newcastle University, UK, began coordinating the Strength2Food project. This is a sprawling endeavour, looking at short food supply chains in terms of their environmental and social sustainability.

Prof. Gorton says that, in general, the project has found that short food supply chains live up to their good reputation. By and large, they provide better margins to producers, the carbon footprints tend to be lower, with also better indicators for social sustainability, he said.

But there are instructive anomalies. Take a part of the project where Prof. Gorton and his colleagues looked at the fishing industry around the Newcastle area. The main catch landed here is langoustine, but it is nearly all exported to Italy, France and Spain, while UK consumers eat mainly imported fish such as salmon, he says.

One of the things were interested in is: how can we improve that? said Prof. Gorton. How can we get local fish on the menu in the north east of England?

Fish box

One idea the team explored was to create a fish box containing fresh local catch that people couldnt otherwise buy. But it wasnt a quick win. It turned out consumers wanted recipes and cooking instructions as well as the fish, and some wanted it more or less often. Also, subscribers of which there are currently only 45 pick up the boxes from local restaurants, which means the service isnt easy to scale up quickly and involves a dedicated car journey separate from the customers supermarket shop.

But while the scheme wasnt an overnight hit, it provided some useful lessons, such as how crucial it is to not ask consumers to make several separate journeys to pick up food.

One way to solve that is to get local food into supermarkets. The trouble is that people often think with their purse when out for their weekly food shop and tend to buy cheaper options even if they like the idea of local food. Prof. Gorton suspected that this could be remedied if there were point of sale displays to remind people of the benefits of local food.

This idea was tested out with one of the projects partners, Konzum, a supermarket chain. The team set up an experiment in 18 stores across Croatia, Serbia and Slovenia where local apples were sold alongside cheaper imported apples in three different ways.

In one group of stores the local apples had point of sale displays with the slogan: I buy local; I buy it fresher; I support the local farmer. A second group of stores had a picture of a young and healthy-looking farmer with the national flag. In both of these groups, the idea was to send the message that these local apples were healthy and buying them supported local people. The third group was a control, with no extra marketing material.

The team found this promotional material had a significant effect on peoples buying habits. For example, in stores in and around Zagreb, Croatia, local apples accounted for only 34% of the sales in the control stores during the test, but that rose to 56% in the stores with the pictorial point of sale displays.

The time is really ripe to go in and transform the food system.

Prof. Christian Bugge Henriksen, University of Copenhagen, Denmark

All this suggests short food supply chains are a positive move and can be made to work, even if its not easy. But how do we scale up the schemes that work? An answer should be forthcoming from the FoodSHIFT2030 project, which is led by Prof. Henriksen.

His team is looking at how we can scale-up innovations that will help make food in urban areas both more sustainable and more healthy. There is a particular focus on getting people to switch to a plant-based diet, which can halve the carbon emissions associated with an omnivorous diet.

Its early days for the project, which formally began in January 2020. But it has already established spaces known as accelerator labs, in nine cities around Europe that are each exploring different innovations that could be scalable. These range from educating school pupils about local food in Athens, Greece, to vertical farming and other food production technologies in Barcelona, Spain.

Urban agriculture

Besides short food supply chains there is also potential for scaling up urban farming. A global study has demonstrated that up to 10% of the global output of legumes, roots and tubers, and vegetable crops could be produced by urban agriculture, said Prof. Henriksen. In other words, cities could grow a significant amount of the vegetables their populations need on roofs, allotments and other bits and pieces of space.

Scaling up any innovation to an entire city requires political buy-in, but there are some good signs on this front. For example, in 2015 the Milan Urban Food Policy Pact was launched and this collective commitment to develop sustainable food systems is now signed by 209 cities around the world.

Theres also the Good Food Policies Declaration, organised through the C40 cities network for the worlds megacities. Signatory cities to this pact have agreed to work towards achieving the Planetary Health Diet by 2030. This diet, developed by EAT, a non-profit organisation, in partnership with The Lancet medical journal, is mostly composed of plants and whole grains and is designed to be healthy and environmentally sustainable for the whole world population.

As well as this, Prof. Henriksen thinks the Covid-19 pandemic might provide added impetus for authorities to rethink food supply chains. So far, long international food supply chains have been remarkably resilient but its not clear how long that will last or that any future pandemic would be so forgiving. At the very least, change is in the air when it comes to food in cities.

You could say, said Prof. Henriksen, that the time is really ripe to go in and transform the food system.

Professor Matthew Gorton gives his top tips for making local food systems work most sustainably.

Think about the benefits to consumers. Many local food initiatives can have a vaguely charitable feel to them, says Gorton, with a support local famers vibe. That may be laudable but its unlikely to work in the long term if its the only appeal to consumers. Its better to sell local produce on the tangible benefits to consumers, such as improved freshness or taste.

And convenience. Local produce boxes can be popular. But the logistics of getting to consumers can be tricky. If people have to make a special trip that not convenient for them, it also adds carbon emissions. Better to think smart and try to organise larger scale activities, like local produce markets or deliveries to large workplaces.

It takes time. Getting people to change their behaviour is tricky and can take time. Too often this isnt recognised in retail for example supermarkets will often trial products for a week or two and pull them if sales dont take off. Behaviour change takes time to bed in.

The research in this article was funded by the EU. If you liked this article, please consider sharing it on social media.

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Eating local and plant-based diets: how to feed cities sustainably - Horizon magazine

A study has found that disabling a gene in the myeloid cells of mice prevents them from developing obesity.

New research has found that inhibiting an immune cell gene in mice prevented them from developing obesity, even when they consumed a diet high in fat.

The studys findings, published in The Journal of Clinical Investigation, may one day help scientists develop therapies that can help people with obesity burn calories more easily.

Obesity is a major health issue, and in the United States, rates of the condition have risen over the past 40 years.

The Centers for Disease Control and Prevention (CDC) report that between 2017 and 2018, 42.4% of people in the country had obesity. Between 1999 and 2000, that figure was 30.5%.

Obesity increases the risk of heart disease, strokes, diabetes, and some types of cancer.

The CDC say that lifestyle changes, including eating a more healthful diet and getting more regular exercise, are key to reducing obesity.

One issue, however, involves obesitys effects on metabolism previous research in mice lead to the suggestion that a person with obesity burns fewer calories than a person who does not have obesity.

Better understanding how and why this might happen, and what scientists and clinicians can do about it, may help with reducing obesity.

In the present study, the researchers inhibited a gene in immune cells in mice. They did this because of an association between obesity and increased inflammation, and immune cells play a key role in controlling inflammation.

The researchers had wanted to find out what part the immune cells play in the metabolic complications of obesity. To their surprise, they found that the cells have a central role in regulating obesity and weight gain.

To study the effects of inhibiting the immune cell gene, the researchers conducted two experiments. In the first, they deleted the gene Asxl2, and in the second, they injected regular mice with nanoparticles that interfered with the function of the gene.

Once the researchers had inhibited this gene in the immune cells, they found that the mice did not develop obesity when fed a high fat diet, and that this was likely due to increased energy expenditure.

Compared with a control group of mice who had obesity but none of the gene inhibition, the mice with the inhibition burned 45% more calories, despite eating high fat diets.

For the studys principal investigator, Prof. Steven L. Teitelbaum, of the Washington University School of Medicine, in St. Louis, MO, Weve developed a proof of concept, here, that you can regulate weight gain by modulating the activity of these inflammatory cells.

It might work in a number of ways, but we believe it may be possible to control obesity and the complications of obesity by better regulating inflammation.

The team is not yet sure why inhibiting the gene in the mices immune cells resulted in them not gaining weight while on a high fat diet. The researchers suspect that the answer may involve encouraging white fat cells to burn fat rather than store it, as brown fat cells do.

While this is only preliminary research, the findings may eventually help people with obesity burn calories at a higher rate, supporting them as they make broader lifestyle changes that involve the diet and exercise.

According to Prof. Teitelbaum, A large percentage of Americans now have fatty livers, and one reason is that their fat depots cannot take up the fat they eat, so it has to go someplace else.

These mice consumed high fat diets, but they didnt get fatty livers. They dont get type 2 diabetes. It seems that limiting the inflammatory effects of their macrophages allows them to burn more fat, which keeps them leaner and healthier.

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Obesity in mice prevented by disabling gene - Medical News Today

Studies show fasting can help to reduce inflammation, control blood pressure and support modest but significant weight loss over time. With our social calendars largely on pause right now, and the opportunity to dictate your own eating schedule if you are working from home, lockdown may be an appropriate time to attempt a fasting regime.

Professor Mark Mattson, a Professor of Neuroscience at John Hopkins University recently authored a review paper published in the New England Journal of Medicine on intermittent fasting and its role in health, ageing and disease. He says the first thing to know about fasting is that it should not be thought of as a short-term regime. "Intermittent fasting should not be considered a diet, rather an eating pattern that is committed to long term in order to reap the potential benefits."

"Findings from my research show that at least 80 per cent of people who are able to switch to an intermittent fasting eating pattern for at least one month are able to incorporate the new eating pattern into their lifestyle long term." Mattson says daily time-restricted eating, in which all calories are consumed within a six or eight-hour period each day, leaving 16-18 hours without food is easier than the 5:2 method for most people. "A key practical point is that it can take up to a month to adapt to if such that the person is no longer hungry during the times they had previously been eating."

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If you are currently battling a constant desire to snack, or lacking structure with your day and your food intake as a result, adopting a fasting regime may be a practical solution. The key is identifying which of the various fasting methods will best suit your lifestyle and be sustainable long term.

This involves a daily fast of 16 hours and an eating 'window' where two meals are usually consumed. You can choose the times of day it suits you to eat, say brunch and early dinner, or lunch and dinner and then allow 14-18 hours before you eat again most of which time you will be asleep. You are then able to enjoy substantial, satisfying meals in this 6-8 hour time window and will be well and truly hungry again 14-18 hours later.

So what does a typical eating day look like? Eggs and toast with coffee for a late breakfast or lunch meal, followed by a pasta or stir fry or roast meal for an early dinner two substantial meals which take the focus away from constant snacking.

In the case of following the 5:2 regime, you will have five regular eating days and two non-consecutive fasting days, where no more than 500-600 calories are consumed. On the low calorie days you can take the focus off food, while eating more freely on the other five days without restricting calories. Of course, eating "freely" does not mean you can eat anything. Overeating and bingeing on junk food on your non-fast days will jeopardise weight loss.

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Unlike many diets which require constant focus and vigilance as well as much food prep, the 5:2 method can be an easy regime to follow. In food terms, an example fasting day includes a small coffee and boiled egg, a miso or broth-style soup for lunch and a light salad for dinner.

Dr Michael Mosley's most recent weight loss plan, The Fast 800, combines various principles of intermittent fasting, time-restricted eating and the Mediterranean diet. The plan involves eating 800 calories a day for a minimum of two weeks, and then moving to the "new" 5:2 plan which suggests two 800-calorie "fasting days" and a Mediterranean-style diet for the rest of the week. As with all diets, you should speak to your GP before commencing a fasting regime.

In my experience clients find either the 16:8 approach or relatively strict fasting on just two days each week much easier to follow than needing to limit daily calories to 800 (the recommended daily calorie intake for an Australian adult is 2,000) for an extended period of time. A key component of achieving success with any fasting regime is matching the dieting approach to a client's eating preferences. Most prefer to limit their hours of eating rather than severely limit their calories.

Any diet will work if it is followed, but the issue is that few diets are sustainable. The standout feature of intermittent fasting is that it offers a pattern of eating that can be tailored to an individual's lifestyle without the need for food preparation. And as many of us battle to regain control over our eating in lockdown, fasting may be a simple way to diet without dieting at all.

Susie Burrell is a dietitian and nutritionist.

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Always wanted to try intermittent fasting? Here's where to start - Sydney Morning Herald

When you're hungry, what do you eat? Do you reach for fresh fruits and vegetables or grab chips or ice cream? There's likely no consistent answer. After all, appetite is complicated.

In studying how animals eat, researchers learned about the human diet in the process. They found that humans have five distinct appetites that work together to make sure we get the proper amount of nutrients our bodies need to work efficiently.

"It is a mistake to think of appetite as a single, powerful drive to eat," researchers David Raubenheimer and Stephen Simpson write in New Scientist. "We need separate appetites to keep track of various nutrients, and hence to construct a balanced diet."

The five appetites are for protein, carbs, fats, sodium, and calcium.

"Those five have been singled out by evolution for good reasons," they write. "One is that there is a limit to how complex biological systems can get and still operate efficiently. We couldn't have specific appetites for dozens of nutrients. Another is that these nutrients are needed in very specific quantities. Third, some components, like sodium, were often rare in our ancestral environments and we needed dedicated machinery to seek them out, for example in mineral deposits."

Raubenheimer and Simpson discuss the five appetites and what else they learned by studying how nature solves this problem in their new book, "Eat Like the Animals: What Nature Teaches Us About the Science of Healthy Eating."

Researchers followed a Cape baboon like this one and recorded everything she ate for 30 days. (Photo: Benny Marty/Shutterstock)

Raubenheimer and Simpson didn't start their appetite studies working with humans. It all began with locusts.

As researchers at the University of Oxford in the 1990s, they started their appetite experiment by putting 200 locusts in individual boxes. They created 25 foods that were a combination of protein and carbohydrates at different concentrations. Some were a mix of high protein and high carbs. Others were low protein and high carbs. And there was every other combination of the two nutrients, which are the main ingredients in a locust's diet.

Each locust was fed just one of the food combos until they reached maturity. They were allowed to eat as much as they wanted. Researchers recorded how much they ate, as well as how much weight they gained, and how much fat and lean tissue they added. Using all this information, they were able to determine the balance of protein and carbs that best allowed the locusts to thrive.

The researchers found that although the locusts were on a limited diet, they tended to eat the ideal amount of protein. For those that were on a low-protein diet, they overate carbs to get the protein they needed. For those that were on the high-protein diet, they ate too few carbs to keep their protein levels at the correct amount.

In a second experiment, locusts were given access to two different foods with varying combinations of protein and carbs. Again, they ate just the right amount to get the ideal balance of protein and carbs.

"This demonstrated that when locusts have a wide choice of foods, their two appetites collaborate so they consume an optimal diet. But when they are given imbalanced foods, as in our first experiment, the appetites for protein and carbohydrate compete, and protein wins," the researchers write. "That suggested that, more so than carbohydrate, protein has to be carefully calibrated in the diet."

Moving up from locusts, the researchers followed a female Cape baboon in the Cape Peninsula of South Africa for 30 days. Dubbing her Stella, they watched exactly what and how much she ate all day. She ate dozens of different foods including leaves, mushrooms, nuts, seeds, fruits, and flowers. Although the types and amounts of foods varied each day, Stella had a "strikingly consistent balance of protein to non-protein," the researchers wrote in their study, published in the journal PLOS One.

Having five distinct appetites works seamlessly in the natural world, but a glut of ultra-processed foods in real life leads to obesity. (Photo: Colorcocktail/Shutterstock)

Researchers replicated their locust work in a way with humans. They had a volunteer group of 10 people stay in a Swiss chalet for a week. For two days, they ate whatever they wanted from a buffet. Then they were broken into two groups for two days. One group ate from a high-protein buffet, while the other chose from a low-protein, high-carb, high-fat buffet. On the last two days, they ate from the original all-encompassing buffet.

The human volunteers responded like locusts, the researchers said. Those on the low-protein diet ate more calories and carbs to get the protein they needed. Those on high-protein diets consumed fewer calories. The results are published in the journal Appetite.

This five-appetite system works seamlessly in the natural world. But in our modern lives, filled with ultra-processed products like cookies and cereal, pizza and ice cream, the system struggles and can't work as it should. More than half of the typical diet in the U.S. and U.K. is made of ultra-processed foods, the researchers write.

"The thing about ultra-processed foods is that they tend to be low in protein which is expensive and high in cheap carbs and fats. It is these foods that have largely been responsible for the dilution of protein in Western diets since the 1960s. And the more ultra-processed foods people eat, the more calories they need to consume to get the target intake of protein, with disastrous consequences," say Raubenheimer and Simpson.

"Ultra-processed foods make us fat, but not because we have strong appetites for the fats and carbs they contain, as is often thought to be the case. Rather, it is because our appetite for protein is stronger than our ability to limit fat and carb intake. So, when protein is diluted by fats and carbs, our appetite for it overwhelms the mechanisms that normally tell us to stop eating fats and carbs."

Mary Jo DiLonardo covers a wide range of topics focused on nature, health, science and anything that helps make the world a better place.

Did you know you have 5 different appetites?

People have 5 different appetites. Understanding how they work can help explain the obesity epidemic.

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Did you know you have 5 different appetites? - Mother Nature Network

It's not an exaggeration to say Venus Williams, who went pro at 14-years-old, changed the face of tennisand she's not slowing down anytime soon.

Now 39, the tennis champion and entrepreneur (who has seven Grand Slam titles and two companies under her belt) continues to perform at an elite level on all fronts. These days, she puts most of her energy into her activewear line, EleVen, which is all about empowering women to kill it on and off the court.

How does Venus keep her endless hot streak going, though? She says her diet deserves a lot of the credit.

"I started eating raw and vegan for health reasons," Venus tells Women's Health. "I needed to fuel my body in the best way possible." (She's previously opened up about having Sjogren's syndrome, a rare autoimmune disease that comes with fatigue, muscles aches, and joint pain.) "Knowing how important a role my diet plays keeps me on track," she says.

Venus leaves room for a little flexibility, though. "I try to make the majority of my meals raw and vegan, but Im only human and am known to cheat a little bit. I joke that Im a 'chegan' because sometimes Ive been known to stray."

Here's exactly what the tennis legend eats to fuel her training and entrepreneurial ventures.

For Venus, mornings are focused on training. "Im not a morning person or a big breakfast eater," Venus tells Women's Health. "I do need some fuel to get me going, but find it hard to scarf down a big meal first thing when I wake up, so Ill usually have something light like fruit or a protein shake."

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Since Venus' calendar is often jam-packed during the day, she switches up her lunch as needed, often opting for mobile meals like smoothies when time is tight. "Depending on how much time I have for lunch and what my schedule looks like, lunch can vary from sweet potatoes and rice to a green smoothie," she says.

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"Eating is part of the job when Im competing, so I make sure to get some protein and carbs," she says. "After a match, Ill usually have a protein shake with a plant-based milk and protein powder and then eat a real meal shortly after."

Snacks (and lots of them!) also help Venus get through hectic days. "Im often running from multiple practices to meetings for EleVen or calls with my design company, V Starr, so I am always looking for little things that are easy to bring on-the-go," she says. "Clif Bars are great when Im super busy; they are small-but-mighty and fill me up quickly." (Venus is a Clif Bar athlete, but she's been a fan since long before the deal.)

Otherwise, Venus loads her snacks with greens and veggies. "You'll often find me snacking on kale chips in meetings," she says. "Green juice and smoothiesand protein shakes, if I'm coming straight from practiceare also my go-tos. I need foods that are tasty and convenient, but still pack a punch and keep me going, whether Im on the court or in a meeting."

In the evening, Venus usually goes for a salad. "For dinner, I love vegan Caesar salads because they are super easy," Venus told Women's Health. "I can whip it up quickly whether Im at home or in a hotel room at a tournament."

Venus isn't the only one on the vegan train. These other icons swear by eating only plants, too:

Venus' sweet tooth might rival her powerful swing, but she's found healthy swaps to satisfy it with. "When Im training I really try to practice self-control, but sometimes a girl just needs a donut!" she says. "I have found its easier to curb those cravings by finding foods that are still sweet but also healthy, like a juice or a smoothie." Okay, Venus may really be the smoothie queen.

One of her favorite smoothies: a "Green-Colada," which she makes with pineapple, canned coconut milk, coconut oil, a little vanilla flavoring, and kale. "Sometimes Ill have some fun and put a rum or prosecco floater on top," she says. "Work hard, play hard!"

Venus' ultimate eating MO: "It's all about moderation. Life is too short to not love what youre eating." Right on, Venus. Right on.

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Venus Williams' Diet Is Primarily Raw And Vegan, But She Calls Herself A 'Chegan' - Women's Health

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By Becky Muller, Interior Designer at ICON Architectural Group | Photos by Kayleigh Omang

The Wellness Districtfargowellnessdistrict.com435 32nd Ave. E., West Fargo701-205-3088

The Wellness District first started in September of 2011, when Medical Weight Loss Specialists first opened their doors. Spencer Barry, MD, is the Medical Director of The Wellness District and worked as a Family Physician for 25 years prior to opening the clinic. Seeing so many of his patients struggling with their weight-related health problems, it inspired him to spend more time on the science of obesity to make a difference in his patients lives, both physically and emotionally. DermPhilosophy began in May of 2016 and as both clinics services expanded and the number of patients climbed, the clinics were combined into their new location in West Fargo in December of 2019. The new space allowed them to add on more aesthetic services as well as adding on a nutrition bar to give not only their weight loss clients, but all members of the Fargo-Moorhead community, a convenient and healthy option for lunch or breakfast on the go!

The Wellness Districts passion and dedication to their patients is what sets them apart in the F/M area for all of your aesthetic or medical weight loss needs. Providing care to all genders and ages, services on the medical side include creating personalized nutritional programs, metabolic detox, lipotropic injections and KE diet plans. On the aesthetic side, they provide Botox, dermal fillings, body contouring, Coolsculpting, Colorescience and skincare services. Their StrongPour Nutrition Bar supplies healthy meals, snacks and beverages that leave their clients feeling replenished, both physically and mentally. Their grocery section carries many specialty brands and their shakes were all designed by their Licensed Registered Dietician, Samantha Koepp. All of these services have allowed the staff at the Wellness District to help over 5,000 patients become happier, healthier and feel more confident in their bodies.

With three businesses under one roof, it was important in the design for each to have a distinct look, yet feel cohesive as one space. Interior Designer, Monica Hart of Monica Hart Interior Design, Inc. was hired to create a beautiful and approachable space that was comfortable for both men and women. The overall color palette included shades of blue, white, green, black and warm grays. The blue in the logo was the first pull of inspiration and they wanted to tie in more colors found in nature to give an organic feeling in the public spaces.

For the aesthetic side of the clinic, the design team wanted it to feel a little more glamorous. They used high-end wall coverings in the hallways and each aesthetic room has a fun accent wall and decorative light fixtures. For the Medical Weight Loss side of the clinic, they desired an understated medical feel while still incorporating warm colors and coordinated carpets to not feel too cool. The Nutrition Bar used some of the same finishes while adding their own touches of branding and biophilic elements, a design method that brings the outdoors in. An abundance of natural light, plants that inspire closeness to nature, stone that nods to natural landscapes, light wood-look flooring and dark cabinetry create a modern and organic atmosphere, relating directly to their natural food and beverage selections.

With the additional space came opportunities for additional growth in multiple areas. They were able to put all of their services under one roof, service more clients at once, add more display space for their weight loss and skin products, a larger Nutrition Bar and grocery space and add on more aesthetic services, including Signature and DiamondGlow facials and a more apt space for CoolSculpting.

The Wellness District plans to continue the growth of its services with the ever-changing needs of its clients. Now that they are moved into their new space and fully functioning, Hart and the ownership team have a few more walls where they want to add additional artwork and some before/after photos in both the aesthetic and medical weight loss sides. Doing this, they hope to inspire their patients further while designing with their own success stories.

The Wellness Districts new space is not only beautiful and approachable, but practical for the services that they provide. The design is stylish and functional, but also comprehensive for the three businesses that are combined as a one-stop-shop for all weight loss needs. However, with changing times and todays technology, they have now opened their online walk-in clinic. Anyone can visit with their physician from the comfort of their own home.

It is the goal of The Wellness District to enhance their clients health, wellness and natural beauty while providing safe and high-quality care, weight loss education and modern aesthetic services. And now they have a gorgeous new space to help their clients look and feel their absolute best!

CREDITSArchitect: Dovetail DevelopmentProject Management: Meridian Property ManagementInterior Designer: Monica Hart Interior DesignArtwork: Monica Hart Interior DesignFurniture: Melissa LaBay at InterOfficeFlooring: J&J Flooring Group InvisionCabinetry: Braaten Cabinets

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Spaces That Work: The Wellness District - Design & Living Magazine