The chill of winter requires food that warms the heart. Yearning for heavy meats and their fat that heats the body as it metabolizes, we keep the fire going to slow cook by braising or roasting. We absorb the Earth’s minerals stored in all those root vegetables that grew slowly as they soaked them up. We help others keep their body heat by offering cookies and cakes made with spices known to warm the stomach: cinnamon, ginger and clove. We indulge in foods that have been fermented, which miraculously adds vitamins they didn’t inherently possess: relishes, pickles, sauerkraut, aged cheeses, and the cacao bean turned into chocolate, the gift of choice to fire up the heart on mid-winter Valentine’s day. How’s that for taking medicine?