About me - Lana Stockton

About me

I grew up in beautiful Arizona. My fondest memories are of spring days when the desert was in full bloom and living a life deeply connected to Native American culture.

My background includes 14 years in the banking industry, substitute teaching at the middle school and high school level, a mother of 5 now grown kids and a few odd jobs tossed in the mix.  I trained as a writer for 2 years, specializing in non-fiction for adults then polished off my writing skills under the watchful eye of Editor, Kathryn Fanning of Byline Magazine. She was most instrumental in shaping my personal style as a writer.

My first published piece was a newspaper article. Other publishing credits quickly followed, including a feature article in Nursing91, an international medical magazine.

I have enjoyed my time on the site and thank all my fellow writers who have sent notes of appreciation and commendation for many of my articles. I wish all of you the very best.



Briefly me

My passion is ...

exploring nature, writing, road trips

I know too much about ...

you can never know too much

My childhood ambition ...

to be a writer...or a cowboy

My favorite memory ...

The day I was crowned Queen of the Boys' Club. (I was 5)

Why I write ...

I always knew I would

My best moment ...

knowing they couldn't call me in to work because I was in Hawaii, swimming in the Pacific Ocean

Featured article by Lana Stockton

Food & Drink > Diet, Health & Organic Foods Fitting in fruits and vegetables

And that's the problem. We tend to think of fitting in fruits and vegetables as if they were a condiment. A rather distasteful, necessary spoonful of colorful stuff we're obliged to plop on the plate. If that's your view of fruits and veggies there is a way you can begin to really enjoy them. For vegetables, get your mind out of the can. The taste, texture and even the smell of canned vegetables often is quite uninviting. They're cheaper than fresh vegetables and we usually get what we pay for. Think fresh. Farmer grown fresh in summer, grocery store fresh in the off season. Next, stop foc...

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