Foundation for Advancement in Cancer Therapy

Non-Traditional Approaches to
the Theories, Treatments and Prevention of Cancer

Onion

March 28, 2011

Filed under: Foods of the Week, What's New? — admin @ 6:23 am

Onions are believed to have originated in Asia. When the Israelites were in the wilderness after being led out of Egypt by Moses, they yearned for onions and other vegetables they were used to eating. Onions were used by the Egyptians as offerings to their gods. They were fed to the workmen who built the pyramids, and Alexander the Great gave onions to his troops to promote their valor.

The odoriferous onion and the dainty lily are members of the same family, Liliaceae. The substance that gives the onion its distinctive odor and flavor is a volatile sulfurous oil which is about half eliminated by boiling. This volatile oil is what causes tears. Holding onions under cold water while peeling them prevents the oil fumes from rising, so use water and spare your handkerchief.

Onions lose approximately 27% of their original ascorbic acid (vitamin C) after five minutes of boiling.

There are two classes of onions—strong and mild. The early grown onions are generally milder in flavor and odor and are preferred for raw use. Each of these two classes can be again categorized into four colors—red, brown, white and yellow. The white onions are the mildest. Each has many varieties.

Onions are also further divided by size for different uses. The smallest size is the pickling onion, also knows as pearl or button onion, and is not more than one inch thick. The next size is the boiling onion, which is usually an inch to two inches in diameter. The next larger size is preferred for chopping or grating. The very large Spanish or Bermuda onions are mild and sweet and good for slicing. They average two and one-half to two and three-quarters inches in diameter. In the trade, the term Valencia is used to mean Spanish-type yellow onions. The globe and flat-type yellow onions are generally referred to as yellows, and white onions of the globe and semi-globe types are generally referred to as whites.

Texas is the main early spring producer; California and Texas the main late spring states; California and New Jersey the most important early summer producers; and New York, Michigan, Minnesota, Colorado, California, Idaho, and Oregon the principal late summer states.

THERAPEUTIC VALUE

Onions are one of the earliest known food medicines, and were used for hundreds of years for colds and catarrhal disorders and to drive fermentations and impurities out of the system. The liquid from a raw onion that has been chopped up fine, covered with honey, and left standing for four or five hours, makes an excellent cough syrup. It is wonderful for soothing an inflamed throat. Onion packs on the chest have been used for years in bronchial inflammations.

Onions contain a large amount of sulfur and are especially good for the liver. As a sulfur food, they mix best with proteins, as they stimulate the action of the amino acids to the brain and nervous system. Whenever onions are eaten, it is a good idea to use greens with them. Parsley especially helps neutralize the effects of the onion sulfur in the intestinal tract.

NUTRIENTS IN ONE POUND

Calories: 157

Protein: 6 g

Fat: 0.4 g

Carbohydrates: 36 g

Calcium: 111 mg

Phosphorus: 149 mg

Iron: 2.1 mg

Vitamin A: 160 I.U.

Thiamine: 0.15 mg

Riboflavin: 0.10 mg

Niacin: 0.6 mg

Ascorbic acid: 38 mg

Rethinking Cancer Newsletter 17

March 22, 2011

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:26 pm

Rethinking Cancer Newsletter #17

As our world swirls toward the vernal equinox (and not a moment too soon for those who have endured extreme winter weather north of the equator, not to mention, extreme weather everywhere!), a few heads up:

• Check out our reconfigured Resource Page. We’ve listed articles by topics which should make finding things much easier. Come back often, as we’re always adding new material.
• Coming soon! a Video page featuring footage of expert speakers from the F.A.C.T. Cancer/Nutrition Conventions, TV programs, special events, etc. Meanwhile, you might want to visit our Audio page, where we’ve added many new sound files.
• And, parlez-vous français? Rethinking Cancer by Ruth Sackman has been translated into French and should be in French bookstores in a week or so. A French distributor may also be making the DVDs available in stores and other venues in the next few months. Will keep you posted!

In the meantime,

To Your Health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Reminder: the gift book is still available with a DVD purchase! As always, thanks so much for your support and don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

New Lymph Node Study — Progress, Sort of…..

by F.A.C.T.

There’s been much hoopla in the press lately about a study which, according to the New York Times, turns standard medical practice of the last 100 years on its head! Researchers found that some women with early breast cancer (about 20% of all breast cancer patients) do not need a painful procedure that has long been routine: removal of cancerous lymph nodes from the armpit.

In our view, this is an advance from just routinely yanking out lymph nodes without regard for the severe and permanent side effects, but, sadly, the basic thinking about cancer and how to treat it has not fundamentally changed. READ MORE.

Posture Affects Health and More

by Lloyd Percival

Everybody knows, but doesn’t necessarily put the knowledge into practice, that good food, moderate exercise, adequate sleep, low stress, etc., are important to good health. Most of us, however, are unaware of the importance of skeletal alignment, otherwise known as good posture. READ MORE.

Where Have All the Honey Bees Gone?

A new documentary, Vanishing of the Bees, unravels the mystery of why billions of honey bees have been disappearing from hives across the United States. The film follows a group of U.S. beekeepers hit by Colony Collapse Disorder (CCD), which first struck in 2004 and made U.S. headlines three years later. Countless bees would suddenly vanish, leaving an empty hive but few bodies. While all the causes of this disaster are yet to be established, strong evidence suggests a link to Bayer’s insecticide imidacloprid. Watch the trailer and take action.

Halvah — A Veritable Calcium Cake!*

1 ½ cup hulled, preferably organically grown, sesame seeds
1 tablespoon (or to taste) maple syrup or raw honey
about 4-6 tablespoons distilled water

1. Put sesame seeds in a blender. Grind to as fine a powder as possible, stopping a few times to stir up from the bottom to make sure all seeds are ground.

2. Transfer ground seeds to a bowl. Mix in maple syrup or raw honey until well distributed throughout. Add enough distilled water (usually 4-6 tablespoons) to form a loaf.

3. Refrigerate a few hours to firm up before slicing. Keeps at least a week in the refrigerator; much longer frozen.

Variations: add to the mix raw carob or cacao powder or, for some crunch, chopped raw walnuts or pecans.

*Sesame seeds are a superior source of the macronutrient calcium, which is vital for so many body functions. This halvah recipe uses hulled sesame seeds because the taste is closer to the traditional Middle Eastern dish. Hulled seeds contain 110 mg. of calcium per 100 grams (about 3.5 oz.) dry weight, which is a considerable amount.

Unhulled sesame seeds, however, are far richer in calcium, upping the calcium content to 1160 mg. per 100 grams which is higher than in any other food! You may want to try making this recipe with the whole, unhulled seeds. It will take a bit more grinding in the blender and the taste is different than regular halvah, but you may like it and what a calcium punch!

Not a Trivial Question

Q. What is the origin of the phrase “open sesame”?

A. Sesame seeds are one of oldest known cultivated plants in history, going back at least 4,000 years to the Indian subcontinent, Babylon and Assyria. The ancients were intrigued by a certain magical quality: when ripe, the sesame pods burst open at the slightest touch! Scheherazade, the legendary Persian queen and storyteller, is credited with the first use of the phrase when she provided Ali Baba with the magic words, “Open Sesame!” to instantly open the cave, a robber’s den, in her exciting tale, “Ali Baba and the Forty Thieves.” The phrase caught on, becoming part of our modern vernacular. Examples abound:

* Open Sesame, a 1960 album by Freddie Hubbard
* Open Sesame, a 1976 album by Kool & the Gang
* Open Sesame, a 1987 album by Whodini
* Open Sesame, a 1990’s children’s television series compiled from Sesame Street
* Open Sesame, a 1992 single by Leila K
* Open Sesame, a 1997 children’s book by Tom Holt
* Open Sesame, a 2004 album by Shaft

As well as:
• Open Sesame Grill — a Lebanese restaurant
• Open Sesame Dentistry — specializing in dentistry for kids
• Open Sesame Door Systems, Inc. — remote control doors for the handicapped
• Open the Sesame — Asian home cooking
• Open Sesame 2.1.01 — free software downloads

“Open Sesame” reminds us that anything is possible! Long live sesame seeds and our childlike fascination with magic and Nature — ties that binds us to the past and to all humankind! And that’s not trivial!

Foundation for the Advancement of Cancer Therapy
Copyright © 2009 – 2012. All rights reserved.

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Rethinking Cancer Newsletter 16

Filed under: Rethinking Cancer Newsletters — ggrieser @ 7:26 pm

Rethinking Cancer Newsletter #16

Welcome to 2011! This year is a big one for F.A.C.T., marking 40 years since our founding in 1971. Our longevity is a mixed blessing: on the one hand, we’re proud of all the work that has helped so many people over the years, but, on the other, the organizers of F.A.C.T. never envisioned we’d have to stick around so long! They thought, perhaps naively, that by this time surely orthodox medicine would have incorporated the very logical, non-toxic, biological approach as a viable treatment option, accessible to all, and so there would be no reason for our services. Alas, there’s still a long way to go! People still have to rely on happenstance, search the Internet, travel far and wide, stress their time and resources in search of an alternative approach that makes sense to them.

There has been progress: a greater public awareness of good nutrition, (though the subject is still scantily taught in medical schools), and detoxification (barely, if ever mentioned, much less understood, in today’s med schools). When F.A.C.T. began, the idea that food could have anything to do with the cause, treatment or prevention of disease was pretty much a joke in conventional circles. As for detoxification, Ruth Sackman, co-founder and president of F.A.C.T. until her death in 2008, was chastised early on by the orthodox, as well as alternative medicine communities, for being hung up on toxicity!

Thus, it seems appropriate to kick off this first 2011 Newsletter with an article by Ruth, written at the end of her life, her 93rd year. It contains the essence of what we’ve been talking about all these decades, that, in our experience, for those interested in taking charge of their health and willing to make the necessary lifestyle changes, a comprehensive metabolic or Biorepair system is the most logical and competent path to long-term recovery.

Happy 40th! (But, hopefully, not too many more!)

To Your Health!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. Reminder: the gift book is still available with a DVD purchase! As always, thanks so much for your support and don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

Should Cancer Be a Dreaded Disease?
by Ruth Sackman

Should cancer be a dreaded disease? I think not. It is both preventable and curable. But, it requires an open mind ready to accept a different concept of what cancer really is and how it should be treated. It requires a change in lifestyle and a body that is reparable. All this is possible — except, unfortunately, for those patients who may have suffered permanent harm, such as irreversible liver damage, through chemotherapy. READ MORE

How to Simplify Your Life
by The Rev. Webb Garrison

People used to snicker at Albert Einstein because he used the same bar of soap for washing and shaving. They didn’t realize that such simple habits were the great physicist’s way of eliminating clutter. Because he didn’t hamper himself with useless baggage, Einstein could turn his mind loose to roam through the mysteries of the universe.

Do you sometimes feel overwhelmed? Do so many chores harass you that you fail to enjoy any of the things you do? If you honestly want to simplify your life, you can do it more easily than you think, and reap great benefits. READ MORE.

Back to Grandma

Received from someone who got it straight from her grandmother:

“My grandmother gave me a formula for detoxification of the liver, which has certainly done wonders for me. She said to wash 6-8 large raisins and place them in a small wine glass. Add the juice of ½ fresh ripe lemon. Prepare before going to bed and place the glass on your bedside table. When awakening in the morning, stir the brew and drink. Then thoroughly chew the raisins. After several days you will become conscious of the tonic effect. I use it daily for a month and feel wonderful…now wish I hadn’t been so closed minded and listened to the other gems she told me.”

Latest Medical Terms

Benign — what you be, after you be eight.
Artery — the study of paintings.
Bacteria — back door to the cafeteria.
Barium — what doctors do when patients die.
Cesarean Section — a neighborhood in Rome.
Ctscan — searching for a kitty.
Cauterize — made eye contact with her.
Colic — sheep dog.
Coma — a punctuation mark.
D & C — where Washington is.
Dilate — to live long.
Enema — not a friend.
Fester — quicker than someone else.
Fibula — a small lie.
Genital — non-Jewish person.
G.I.Series — World Series of military baseball.
Hangnail — what you hang your coat on.
Impotent — distinguished, well known.

To be continued…..

(Feel free to send us any new medical terms you may have “heard”: info@rethinkingcancer.org)

Walnut Paté   

2 cups raw walnuts
1-2 cloves garlic, minced
1 small onion, chopped
1-2 stalks celery, thinly sliced
1/2 cup fresh parsley, coarsely chopped
1 – 2 tablespoons fresh lemon juice

Soak walnuts for 30 minutes, then drain. Put garlic, onion, celery pieces and parsley into a food processor and process until the ingredients are finely chopped. Add walnuts and lemon juice. Blend until smooth, pulsing toward the end to get the right consistency, if necessary. Form into a loaf and store in the ’frig. You can add 1/2 cup water to the paté and blend longer to make a dip.

Serve atop mushroom caps or cucumber slices, wrap in lettuce leaves. Variations: chopped dill instead of parsley; ½ red pepper instead of celery; hazelnuts or sunflower seeds instead of walnuts. Whatever!

Foundation for the Advancement of Cancer Therapy
Copyright © 2009 – 2012. All rights reserved.

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Rethinking Cancer Newsletter 15

Filed under: Rethinking Cancer Newsletters — ggrieser @ 6:59 pm

Rethinking Cancer Newsletter #15

As 2010 prepares to be tossed into the “dustbin of history,” we at F.A.C.T. would like to pause a moment and be thankful for the last 12 months. We’re especially grateful that we’ve been in contact with so many of you, new and returning visitors to the site, through this Newsletter and your email feedback. We hope to continue and expand that relationship in 2011. We’re also pleased we’ve been able to add so much valuable information to the site, all with the goal of helping you gain a deeper understanding of all your viable medical options.

If you’re looking for great gifts, don’t forget to check out the books and DVD on the Donate page. As mentioned in last month’s Newsletter, everyone buying the DVD will receive a gift book: Diseases Peculiar to Civilization by Sir William Arbuthnot Lane.

Best wishes to all for a happy, healthy holiday! “See” you next year!
Foundation for Advancement in Cancer Therapy (F.A.C.T.)

P.S. As always, thanks so much for your support and don’t forget to sign up with us at Facebook and Twitter to get weekly updates!

“Experts” Change Their Tune on
Calcium and Vitamin D Supplements

A recent New York Times article, “Report Questions Need for 2 Diet Supplements,” has probably stirred up more confusion than enlightenment. A committee of the Institute of Medicine (IOM) has recommended that Vitamin D and calcium supplements, heretofore widely touted by doctors and health advocates as absolutely essential for nearly everyone today (and, hence, added to a host of common foods like milk, orange juice, etc.), are generally not needed and could cause harm.

We at F.A.C.T. have been saying this for decades, but for reasons well beyond those of the IOM. Here are two articles that should shed light on the subject (both written by our former president and co-founder, Ruth Sackman):
Osteoporosis, Calcium and Sunshine
Bone Up On Calcium: The Calcium Myth

Food Color Matters

“The whiter the bread, the sooner you’re dead” is an old saying which demonstrates the wisdom of old-time farmers and housewives who knew, somehow, without any help from nutrition experts or food chemists and technologists, that, when the germ and bran were removed from the grain, to make milling easier for the miller and baking easier for the baker, the white flour which was left did not contain what was needed to nourish their families. READ MORE.

Natural Food Colorings

Speaking of colors, here are some natural dyes kids and adults might want to play around with this holiday season — great for puddings, coconut, frostings, dressings:

Red: Beet powder or juice
Yellow: Turmeric powder
Blue green: Spirulina
Orange: Beet powder and turmeric
Green: chlorophyll capsules (prick 2-3 capsules with a pin and squeeze out contents)

Two Color-Full Recipes

Butternut Squash Salad

1/2 cup fresh or frozen cranberries, picked over and rinsed
3/4 cup orange juice
1 tablespoon ginger, peeled and minced
3 tablespoons olive oil
1 tablespoon honey
1 butternut squash (about 1 1/2 pounds), peeled and seeded
Opt.: 1 tablespoon fresh parsley, minced

1. Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and bring to a boil, then simmer, stirring occasionally, until the berries have begun to break, 7-10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper, if desired. Stir until well combined.

2. Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss well. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.) For an extra splash of color, sprinkle minced parsley on top before serving. Yield: 4 servings.

Apple/Cranberry Sauce

2 large apples, peeled, seeded and sliced*
about 20 whole raw cranberries, picked over and rinsed
few dashes ground cinnamon
raw honey to taste
about 1/2 cup water to blend

Place sliced apples, cranberries and cinnamon in a blender. Add enough water to blend until smooth to applesauce consistency (start on low speed and work up). Taste and add honey, if desired. Blend again briefly.

*Pears can be substituted for apples; no need to peel, if organic. (Organic apples, however, should be peeled because the peel is tougher and does not blend well.)

This festive pink “sauce” is delicious as a dessert with yogurt or ice cream on top, or as a condiment with meat or vegetables. It stores in the refrigerator for 3-4 days (but seldom lasts that long!).

Symptoms of Inner Peace

Be on the lookout for Symptoms of Inner Peace! The hearts of a great many have already been exposed to Inner Peace, and it is possible that people everywhere could come down with it in epidemic proportions. This could pose a serious threat to what has been, up to now, a fairly stable condition of conflict in the world!

Some signs and symptoms of inner peace:
• A tendency to think and act spontaneously rather than on fears based on past experiences.
• An unmistakable ability to enjoy each moment.
• A loss of interest in judging other people and in interpreting their actions.
• A loss of interest in conflict.
• A loss of the ability to worry. (very serious symptom)
• Frequent, overwhelming episodes of appreciation.
• Feelings of connectedness with others and Nature.
• Frequent attacks of smiling. (also very serious)
• An increasing tendency to let things happen, rather than to feel that you have to make them happen.
• An increased susceptibility to the love extended by others, and the uncontrollable urge to extend it.
Author Unknown

(Editor’s Note: Peace on Earth — what a concept!)

Foundation for the Advancement of Cancer Therapy
Copyright © 2009 – 2012. All rights reserved.

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Lentil

March 21, 2011

Filed under: Foods of the Week, What's New? — admin @ 6:51 am

Lentils have been cultivated for thousands of years, and evidence that they were used in the Bronze Age has been found. They do not grow wild. Lentils are legumes, and their protein content is second only to soybeans. They contain as much protein as many muscle meats.

Lentils make a hearty, filling soup. When preparing them, simmer for one-and-a-half to two hours.

THERAPEUTIC VALUE

Lentils neutralize muscle acids in the body, and are especially good for the heart. They help build the glands and blood, and may be used with a variety of vegetables and grains in soups to provide a rich supply of minerals for nearly every organ, gland, and tissue in the body.

NUTRIENTS IN ONE POUND

Calories: 1542

Protein: 112 g

Fat: 5 g

Carbohydrates: 272.6 g

Calcium: 358 mg

Phosphorus: 1710 mg

Iron: 30.8 mg

Vitamin A: 270 I.U.

Thiamine: 1.69 mg

Riboflavin: 0.99 mg

Niacin: 9.3 mg

Ascorbic acid: 0 mg

Kale

March 14, 2011

Filed under: Foods of the Week, What's New? — admin @ 5:48 am

Kale, and collard, its close relative, are the oldest known members of the cabbage family. Wild cabbage, which strongly resembles kale in its appearance, is still found growing along the European coasts and in North Africa. Kale is native either to the eastern Mediterranean region or to Asia Minor. It is known that man has been eating this vegetable for more than 4000 years.

The word “kale”was first used in Scotland, and is derived from the Greek and Latin words “coles”and “caulis.” These words refer to the whole group of cabbage-like plants. In America, kale was first mentioned in 1669, although it was probably introduced to this continent at an earlier date.

The sulfur compounds that are found in the cabbage family are, of course, also found in kale. These compounds break up easily, and decomposition occurs when kale is cooked too long or at too low a temperature. Overcooking also destroys the flavor.

Kale is on the market all year, but is most abundant through the late fall and winter. The peak months are December through February. Kale comes principally from Virginia, New York, New Jersey, and the Middle Atlantic states.

There are now many varieties of kale, but the crinkly-leaved and the smooth-leaved are the two most popular commercial types. The smooth type is usually referred to as spring kale, and the curly as green Scotch kale, or Siberian blue kale. Scotch kale are usually crinkled and curled, have a finely divided leaf, and are bright green to yellowish-green in color. The leaves of the Siberian kale are flattened and smooth in the center, with curled and ruffled edges, and are of a deep, bluish-green color. Wilted and yellowed leaves should be avoided.

THERAPEUTIC VALUE

Kale is very high in calcium, vitamin A, and iron. It is good for building up the calcium content of the body, and builds strong teeth. Kale is beneficial to the digestive and nervous systems.

NUTRIENTS IN ONE POUND

Calories: 117

Protein: 11.3 g

Fat: 1.7 g

Carbohydrates: 21.0 g

Calcium: 655 mg

Phosphorus: 180 mg

Iron: 6.4 mg

Vitamin A: 21,950 I.U.

Thiamine: 0.3 mg

Riboflavin: 0.76 mg

Niacin: 5.8 mg

Ascorbic acid: 335 mg

ARTICHOKE

March 7, 2011

Filed under: Foods of the Week, What's New? — admin @ 7:52 am

The artichoke is believed to be native to the area around the western and central Mediterranean. The Romans were growing artichokes over 2000 years ago, and used it as a green and a salad plant.

Artichokes were brought to England in 1548, and French settlers planted them in Louisiana in the mid-nineteenth century. California is now the center of the artichoke crop, and its peak season is March, April, and May.

The name “artichoke” is derived from the northern Italian words “articiocco” and “articoclos” which refer to what we know to be a pine cone. The artichoke bud does resemble a pine cone.

There is a variety of vegetable called the Jerusalem artichoke, but it is not a true artichoke. It is a tuberous member of the sunflower family. Here, we refer to the two types of true artichokes, the Cardoon (cone-shaped) and the Globe. The most popular variety is the Green Globe.

The artichoke is a large, vigorous plant. It has long, coarse, spiny leaves that can grow to three feet long. The artichoke plants may grow as high as six feet tall.

A perennial, the artichoke grows best in cool, but not freezing, weather. It likes plenty of water, and rain and fog, so is best suited to the California coast, especially the San Francisco area.

For a good quality artichoke, select one that is compact, plump, and heavy, yields slightly to pressure, and has large, tightly clinging, fleshy leaf scales that are a good color. An artichoke that is brown is old or has been injured. An artichoke is overmature when it is open or spreading, the center is fuzzy or dark pink or purple, and the tips and scales are hard. March, April, and May are the months when the artichoke is abundant.

The parts of the artichoke that are eaten are the fleshy part of the leaves and heart, and the tender base. Medium-sized artichokes are best—large ones tend to be tough and tasteless. They may be served either hot or cold, and make a delicious salad.

To prepare artichokes, cut off the stem and any tough or damaged leaves. Was the artichoke in cold running water, then place in boiling water, and cook twenty to thirty minutes, or until tender. To make the artichoke easier to eat, remove the choke in the center, pull out the top center leaves, and, with a spoon, remove the thistle-like inside.

To eat artichokes, pull off the petal leaves as you would the petals of a daisy, and bite off the end.

THERAPEUTIC VALUE

Artichoke hearts and leaves have a high alkaline ash. They also have a great deal of roughage, which is not good for those who have inflammation of the bowel. They are good to eat on a reducing diet.

Artichokes contain vitamins A and C, which are good for fighting off infection. They are high in calcium and iron.

NUTRIENTS IN ONE POUND (including inedible parts)

Calories: 60

Protein: 5.3 g

Fat: 0.4 g

Carbohydrates: 19.2 g

Calcium: 93 mg

Phosphorus: 160 mg

Iron: 2.4 mg

Vitamin A: 290 I.U.

Thiamine: 0.14 mg

Riboflavin: 0.09 mg

Niacin: 1.7 mg

Ascorbic acid: 22 mg

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