By Alex Distefano
By Scott Snowden
By Anna Merlan
By Steve Almond
By Jena Ardell
By Jon Campbell
By Alan Scherstuhl
By Tessa Stuart
This small haven in the West Village has been soothing painful soles for more than four years. In a cozy room, reflexologists speak in hushed voices. Angel figurines adorn the walls and tranquil music plays. For one hour Kim McLeveighn rubs, kneads, and strokes my feet; it's heavenly. I may abuse my feet daily, but at least I can reward them with a little love. J.B.
Don't let postnatal depression turn you into a blubbering mess. Serve up your baby's placenta for dinner! Chock full of minerals and nutrients, particularly B6 (a depression-fighting vitamin), your baby's placenta is a healthy and delicious way to combat motherhood blues. Most popular seasoned and baked or fried with shallots and garlic, the placenta can also be flambéed, or even pureed with spices and spread over focaccia. (Some connoisseurs claim it's best enjoyed dehydrated, crushed, and made into soup, or simply sprinkled over your favorite meal for added zest.)
Fashionable in the 1970s among hippie "earth mothers," cooked placenta has garnered more attention since it was featured on a popular British cooking program last year. While shy mothers admit to quietly enjoying their placenta privately, it's believed that the trend of "placenta parties" will pick up again, allowing family and friends to share in the experience. What better way to get in touch with your inner child? For more information and yummy recipes, check out www.training.netgates.co.uk/mothers35/placpg2.htm. Karen Mahabir
1 3-lb. placenta (no more than 3 days old)
1 green or red pepper (green will add color)
1 cup tomato sauce
1 sleeve saltine crackers
1 tsp. bay leaves
1 tsp. black pepper
1 tsp. white pepper
1 clove garlic (roasted and minced)
1. Chop the onion and the pepper and crush the saltines into crumbs.
2. Combine the placenta, onion, pepper, saltines, bay leaves, white and black pepper, garlic and tomato sauce.
3. Place in a loaf pan, cover, then bake for one and a half hours, occasionally pouring off excess liquid.