I was a guest on a recent SoulShift podcast, “Reclaiming Health, Culture & Connection Through Meal Making.” Following is a comment by co-host Mindy Gorman-Plutzer which deserves a further conversation: Early in our podcast, Mindy brought up Diet Culture, saying: “I’m so drawn to the work Mary does because in my work with women around … Read more
“Cooking last week was so tiring and, frankly, just plain burdensome.” So concluded Kris, one of the participants in a class I taught recently. I loved her honest assessment of the previous cooking week, especially the word “burdensome.” What a “perfect” word! I had never attached that word to daily meal making but it really … Read more
The next couple weeks are going to be make-or-break time for healthy eating resolutions. That’s when most of them fall by the wayside. So here’s a thought if you start missing the mark on one or more of yours: What if it’s not all your fault?!! What if bigger forces are at work, diligently plotting … Read more
The kitchen has a reputation problem. All too often, it is seen as a place of toil and tedium, where it takes too much time to make food that “no one likes anyway.” That reputation has been created and carefully nurtured by our Convenience Eating Culture which prefers that we skip the kitchen and opt … Read more
Does the Earth Love Us? Does Food Hold Any Hopeful Evidence? In a recent podcast, storyteller Leah Lamb shared stories about her work with whales and how, among many other amazing contributions, whales are “known as being able to influence fields of energy with voices that calm the nervous systems of all the other animals … Read more
This is the last of six articles on Transformation: Being New in Our Thinking. Now that we know what this deeper level “new thinking” looks like, we can explore how to make a new thinking mindshift and enjoy the many positive benefits it brings. The neat thing about undergoing a thinking and values shift on … Read more
This is the fifth of six articles on Transformation: Being New in Our Thinking. The previous article revealed the two key aspects at the heart of this new thinking: 1) value and 2) respect–for food, eating, the kitchen and cooking. Now let’s further explore other key aspects. The previous Transformation segment ended with this inquiry: … Read more
This is the fourth of six articles on Transformation: Being New in Our Thinking. It’s time to see exactly what this deeper level, “new thinking” looks like, i.e., what do we believe to be worthwhile uses of our time? The previous post explained the difference between surface level resources and the deeper level resource of … Read more
This is the third of five articles on Transformation: Being New in Our Thinking. Maybe we don’t often think of the humble kitchen as a place for something as lofty as a “transformation.” But wait until you read this installment! The first newsletter in this Transformation series listed the amazing wealth of resources available to … Read more
The Modern World’s Plague In today’s world, the spectre of Alzheimer’s looms large. Perhaps the disease is so frightening because, unlike other major conditions, there are no surgeries or drugs that can stop, cure or even arrest it significantly. A Hopeful Nugget A recent article (1) devoted four pages to the more than 40 years … Read more