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"When you cook and eat for a living, you learn a thing or two about staying healthy. Here are the whole foods and essential tools that keep the &lt;em&gt;BA&lt;/em&gt; staff feeling good \"Lacto-fermented in Brooklyn,\u00A0&lt;strong&gt;Sunny Bang probiotic hot sauce\u00A0&lt;/strong&gt;is my preferred way to eat good-for-you bacteria. Haters gonna hate, but it's better than Sriracha.\" &lt;em&gt;\u2014 Ashlea Halpern, Special Projects Editor &lt;/em&gt;($15 for 8 oz.; &lt;a href=\"http://sunnybangprivatelabel.com\" target=\"_blank\"&gt;sunnybangprivatelabel.com&lt;/a&gt;) \u201CIn winter, I attach &lt;strong&gt;sprouting lids&lt;/strong&gt; to my Mason jars and sprout sunflower seeds and mung beans. I then sprinkle the crunchy shoots in salads and on soups.\u201D\u00A0&lt;em&gt;\u2014 Carla Lalli Music, Food and Features Editor&lt;/em&gt; ($5; &lt;a href=\"http://thebrooklynkitchen.com\" target=\"_blank\"&gt;thebrooklynkitchen.com&lt;/a&gt;) \u201C&lt;strong&gt;Native Harvest Wild Rice&lt;/strong&gt; is the real deal: wild wild rice, hand-harvested by the Anishinabe in northern Minnesota. It\u2019s high in protein, a nice source of zinc,and lends earthiness to any dish.\u201D\u00A0&lt;em&gt;\u2014 Faye Chiu, Assistant Managing Editor&lt;/em&gt; ($13 for 1 lb.; &lt;a href=\"http://nativeharvest.com\" target=\"_blank\"&gt;nativeharvest.com&lt;/a&gt;) \u201CEnnis hazelnuts from Washington are exceptional. Aslarge as table grapes and dry-roasted to a near-burnt crisp,they\u2019re way too easy to eat\u2014but are at least full of folate and fiber.\u201D\u00A0&lt;em&gt;\u2014 Joanna Sciarrino, Assitant Editor&lt;/em&gt; ($10 for 12 oz.; &lt;a href=\"http://holmquisthazelnuts.com\" target=\"_blank\"&gt;holmquisthazelnuts.com&lt;/a&gt;) \u201CFor a slow juicer, the &lt;strong&gt;Omega VRT350 Juicer&lt;/strong&gt; produces a very smooth juice and doesn\u2019t require extra straining.\u201D\u00A0&lt;em&gt;\u2014 Allie Lewis Clapp, Food Editor&lt;/em&gt; ($380; &lt;a href=\"http://omegajuicers.com\" target=\"_blank\"&gt;omegajuicers.com&lt;/a&gt;) \u201CThe super-sharp &lt;strong&gt;Opinel No8 knife&lt;/strong&gt; lives in the pen mug on my desk, which means I\u2019m butchering farmers\u2019 market fruits and veggies at 3 p.m. instead of feeding bills into a vending machine.\u201D\u00A0&lt;em&gt;\u2014 Amiel Stanke, Assistant to the Editor in Chief&lt;/em&gt; ($12; &lt;a href=\"http://opinel-usa.com\" target=\"_blank\"&gt;opinel-usa.com&lt;/a&gt;)"^^<http://www.w3.org/2001/XMLSchema#string>
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