Hands-on Helping with Acupuncture

SHEILA JULSON, Natural Awakenings May 2013

As a teen and young adult, Curry Chaudoir traveled, lived and studied throughout the United States and Europe. In 1994, he earned a Bachelor of Arts degree from the University of Wisconsin-Milwaukee. Shortly thereafter, he was working in international relations for a nonprofit in Washington, D.C., when he realized that he wanted a more direct way to help people than pecking away at the computer. As he explored new career directions, Chaudoir recalled how beneficial and effective acupuncture had been in treating a digestive disorder from which he had suffered a few years earlier. He decided to pursue a Master of Science degree in Oriental Medicine from Southwest Acupuncture College in Santa Fe, New Mexico. By 1998, he was practicing as a diplomate in acupuncture, and in 1999, he incorporated his company, Acupuncture & Holistic Health Associates.

To date, Acupuncture & Holistic Health Associates has treated more than 40,000 people for maladies including headaches, digestive disorders, premenstrual syndrome, infertility and back, neck and shoulder pain. As the company’s executive director, Chaudoir works alongside two associates: David Fife, who earned Bachelor of Science degrees in Acupuncture, an honours degree, from the London College of Traditional Acupuncture; and Scott Martin, who graduated summa cum laude with a Master of Science degree in Oriental Medicine from Midwest College of Oriental Medicine, in Racine, Wisconsin. Martin is also highly trained in neurological relief centers technique (NRCT), which is helpful in treating chronic pain and fibromyalgia.

Origins and Techniques of Acupuncture

Acupuncture originated in China thousands of years ago as a healing technique. The holistic method uses no Western medicine methods such as drugs or surgery, but instead balances qi, the energy force within the body. Chaudoir explains…[to read the rest, CLICK HERE]

Amanda’s Grilled Portabella Mushrooms

Mushrooms are very versatile and there are a number of different ways you should cook them, depending on the variety of mushroom. This is one of my favorite recipes, especially when I am short on time or when I want something that isn’t as heavy as eating meat. This recipe involves little preparation and cooking time…you’re looking at about 20 minutes of actual work.


4-6 large portabella caps

1/4 cup extra virgin olive oil

3 tablespoons chopped onion

2-4 cloves minced garlic (I use 4 since I LOVE garlic)

4 tablespoons balsamic vinegar (I have also used red wine vinegar on these and they were delicious. I’m not a huge fan of vinegar, so I usually omit this part.)


Whisk together the olive oil, onion, garlic and vinegar.

Clean mushrooms, remove the stems and dry them off.  Place them gill side up on a plate.

Pour the marinade over the mushrooms and let them sit for about an hour.

Grill or broil 4-5 minutes on each side.

Serve immediately.


There are a few different serving options as well. Sometimes I sprinkle some freshly grated Parmesan cheese over them. Other times, I make a sandwich with sprouted bread, pesto, Parmesan, spinach and sprouts.