[Klara]

Bruce,

As always, great answers.

Shazzie,

Great questions - actually, all questions are great, especially if you've been thinking about them - because that's what mb is all about, becoming more conscious of everything in your life, and that comes from alot of self-reflection, experience, and sometimes some help from some friends (teachers, couselors, books, and us!!)

Pickles is part of the whole amazing world of fermentation, as is the miso - and part of it's amazingness (such a word??) is you don't need a lot to have an effect. But like all things in mb, no one cure-all - must look at all sides of the picture - can't say, ah, pickles then drown in them - that certainly won't create balance. Realizing most of these fermented foods are also salty, make sure you don't overdo, and that you have nice sweet vegetables and lots of quickly cooked greens for balancing. But generally, two to three small pickles is quite enough for most people. If that's a tablespoon, I don't know, but realize it is just a small amount.

When I leave my home, I take my food in a wide mouth thermos, my favorite being Alladin's Stanley Steel as it doesn't break like glass does (tho could bend if dropped so still need to be careful). If you don't have a wide mouth thermos, the very least bring some nice warm liquified soup, or other drink in regular thermos (sweet vegetable drink, ume-kuzu drink, and there's always bancha tea) but again don't drown in liquid - Bruce is right, chewing is wonderful - but it is more fun to have warmed up food - any chance of bringing one of those camp stoves to work? will they allow that? it's portable and very useful for times when you can't be eating in your home.

Pity about our society - we've all run out of time and go for the quick fix (microwave) which in turn creates more problems. Slow and steady wins the race.

re misos - I believe they all have their place - again it's consciousness - which may come with more experience - the barley is the one most used - I guess the most balanced, I don't know - the white/shiro miso suits summer hot weather, it's lighter - since all the misos you mention are 2-yr, guess then they have similarities - so the guess work would be what they are made of and is that more yin or yang, and what it is you need at the moment of cooking/eating.

btw, the whole business of yin/yang comes slowly and later - often beginners only concentrate on making the food palatable - but if you understand the concepts, you're way ahead of the game.

In any case, enjoy!!!!!!!! And my hats off to you regarding your own realizations how milk affected you!!!!

Klara