goingplaceslivinglife

Travel, Food, and Slices of Life


2 Comments

I’ve Always Wondered

I’ve always wondered how people going through an upheaval actually emotionally dealt with the hardship of seeing their world as they knew it collapse and assume there was nothing they could do but hold on and ride the waves.

Sort of how it feels now.

  • We have two unstable national leaders playing a game of chicken.
  • We have a Congress that seems to forget who put them there.
  • We have a series of natural events coming fast and furious with hurricanes, earthquakes and wildfires needing attention.
  • We have a huge segment of our population who is hiding as much as they can, not earning a living, because they are on a list to be removed and sent away.
  • We have Germany perhaps having their first elected fascists since the destruction of the Third Reich coming this weekend.
  • We have Britain’s Prime Minister trying to delay the departure from the European Union because since the vote more people know its a bad idea.
  • We have the US involved in wars We the People know little about.
  • We have military veterans coming home in emotional states that clearly show that war is hell and they were not prepared for it.
  • We have a segment of our population who seem to think they are above average while they line up with the rest of the sheep to support the 1%.
  • We have two major political parties that are dysfunctional and do not remember that this nation’s Constitution begins with We The People.

I could go on and on.

So, I have always loved to read and reading fictionalized or nonfiction accounts of how individuals live through a major crisis has given me concepts to consider.

  • The Scout motto, Be Prepared, makes sense. Have skills and equipment that will help survival opportunities improve.
    • While Preppers may have the message right, it seems difficult to store 3 or more months of food, water and other supplies.  Many of us can at least have a supply of food for two weeks in our homes. I know many people who don’t keep a “pantry” with some staples. Time to wake up, everyone. It does not take a war to have an emergency when stores will not be supplied with your favorite treats. All it takes is a storm and a loss of electricity. A highway blocked. A bridge too unsafe to cross.
    • Start thinking NOW about how you will prepare food if there is no power.
    • Make sure you also store water, toilet paper, medicines, and first aid supplies.
    • I don’t need to tell you to store your weapon and ammo, but people, remember safety especially if there are children around.
    • And, by the way, your lack of preparedness does not make killing me or anyone else to get to our food and supplies an ethical or moral right. The time to think about protecting yourself and your loved ones is now. And might does not equal right.
  • Build a network of people you can trust. These are people who have complementary skills and common goals.
    • So many people have no close friends and are estranged from their families because of emotional battles that may truly be pretty insignificant if you thought about it dispassionately. Time to try to heal those wounds.
    • While many people disdain the concept of church, it does provide for an extended “family”. If you are not involved in some kind of organization or activity with other community members, it is past time. No man is an island
  • As the Governors of several states have recently done during hurricanes, martial law most likely will be imposed.
    • Recognize that the Internet and our cell phones most likely will stop Communication will have to resort to meeting with people face to face and talking.
    • ATMs will not be accessible and banks will be closed. Money will not be the currency of trade.
    • Most likely there will be  restrictions on movement. Gas will be in short supply and expensive.

Now, I sure hope saner heads will prevail in this building concern with North Korea. We will not do well with a nuclear war.

I hope We The People have a better memory in the next election and actually participate and vote to remove Congressional representatives who fail at their job. No one should be returned to office who has not demonstrated their responsiveness to their constituents.

I hope anyone in places where there can be warning of a coming devastation like a wildfire or a hurricane can calmly and safely get their loved ones to safety. As hard as it is to lose “everything”, no matter how precious they are, they are THINGS. You can rebuild.

I hope people in places where devastation has occurred can remember they are part of the Family Of Man and will open their homes to provide shelter and sustenance to people who have lost everything.

I hope you feel compelled to speak to your morals and ethics when others are showing their fear in hatred to a minority. When we remain silent, perhaps out of fear that we will also be attacked, we condone the attack.

I hope you know first hand how cooperating with others may not bring you the riches you dream of, but allows you “enough” as well as the ability to understand we each need “enough”.

 

I pray that any loved one serving in the military comes home safe and sound, and if not, you stay patient to give them the succor they require. As difficult as it is to lose the someone you knew to a altered person, love can help bring them around. A sense of trust and safety can provide the way.

I urge you to start digging a bit deeper for information that shapes your opinions. So many of us do NOT read across the spectrum nor any news sources from overseas, but those are the only ways you can know if the information you are being fed is accurate. Also, if what you are reading is using inflammatory language, if the article tells you what to think, it is an editorial, not a news article. News articles must explain who, what, why, where and how and leave you thinking.

As for the political parties, the ONLY way we can gain change is for everyone to get involved. Simple. And please realize that the place your voice REALLY counts is on the local level. You want to see changes, get involved in your town.

 

 

 

 

.

Advertisements


1 Comment

Learning Along The Pathway

When I was growing up my Dad would often drive into town and pick up the Sunday New York Times. As I got older I enjoyed reading not only the magazine but I started perusing the classified, looking for my “someday” job and apartment. Oh, the dreams I had of what could be……and then life took another pathway.

I’ve had a checkered past. I earned a degree in geography and urban planning, but  my first job out of college was for the Tennessee Supreme Court in the court administrator’s office. They were starting a judicial PLANNING division and so, since I had a degree in urban PLANNING, I was hired. It was fun but as I realized I was getting further from my education, I looked for and moved to the planning job.  For three and a half years I actually worked for a planning and engineering company and really enjoyed it. But again……life took another pathway.

There was a death in my husband’s family. His mother asked us to move to Connecticut to take care of the estate issues. We lived in the house rent free and would until it was sold. One of my tasks was to determine the market value of the property and in doing so, we listed it for sale and boom! we needed to move within a couple of months. I was looking for work as a planner but we were in the middle of a recession then and jobs were scarce. So… life took another pathway.

I started working as an real estate agent for the broker who had listed the house. While I did well, I didn’t particularly enjoy it. Showing houses was a challenge because I did not know the area well and there were no apps with a talking GPS (hey, no cell phones at all)  in those days so I had to rely on paper maps, all the time portraying an image of competence to the buyers.  That was stressful enough but the part that made me more uncomfortable was listening to a homeowner extol the cost of the renovations he had made when it looked like a piece of incompetent amateur construction.  And then Baby #1 was born and I no longer wanted to put in the long hours needed in that kind of sales position.  Once again…. life took another pathway.

 

When I told the broker I was going to let my sales license go he persuaded me to start an appraisal division of his company. I built the reputation and business started coming in nicely and then I needed to hire some staff. The broker told me he was moving to California and was selling the real estate business, including the appraisal division. I said no way, it may be your name but it was my blood, sweat and tears. He very much understood and so, I soon owned it. I got a partner who had the bookkeeping kind of background and so we went on, growing during the 1980s real estate boom to 12 employees. (Although I planned longer, I only was able to take off one week when Baby #2 was born.) And then there was another blip in the financial market and property values started to decline. Where there is no room for a second mortgage or a current home value did not support getting the mortgage refinanced, there are no appraisals. We closed the business and…… life took another pathway.

By this time I had had baby #3 and no income. My husband got laid off. We ended up moving from Connecticut to Tennessee where I stayed home with the baby. Then my husband was diagnosed with brain cancer and after surgery, radiation and chemo I got a job at Vanderbilt Medical Center, working for one of my husband’s eye doctors. I had looked for a managerial position at Vanderbilt and when HR asked me what salary I wanted I thought about what I had made in the good years in Connecticut and then made a “cost of living” adjustment and said $30,000. They laughed…too high apparently. Anything lower would not help the family so I changed my resume to administration instead and ended up taking that first position as an AA for $18,000. I figured if I was not going to earn enough money I might as well not be in charge of anything. And so….. life took another pathway.Image result for vanderbilt university medical center

After five years of learning eye health jargon, things changed when the doctor in charge left. My position was eliminated but I was not, so HR moved me to another place in the hospital. The boss was, to put it nicely, a challenged individual. I left and move over to the university side of Vanderbilt to the Department of French & Italian. More new things to learn and master. And then my husband died and there I was a widow with a young child. Graham entered my life and I sure made him work to woo both of us. And there I was again….my life took another pathway.

My kiddo and I joined Graham when he went on sabbatical to Colorado for six months. I thought a start together in a neutral location would be good. We made friends and when it looked like he might be offered a job there I started looking for work. I had a sweet sweet double interview with the statewide blood bank and they offered me a position for a beautiful salary. I came home from that interview to be told we were moving back to West Virginia.  Ha ha…guess what….. my life took another pathway.

Looking for work in the Rust Belt was a challenge. I finally was hired as a practice manager for a financial adviser. Since it was a start-up I accepted a lower than desired salary with the promise of bonuses that would boost it to the sky (dream on, eh?). That never happened. After three years of building that business into something sustainable, I asked for a $10,000 raise and he basically countered with 50 cents an hour. I resigned. This time, definitely my choice…..my life took another pathway.

I started to build up my book selling business that I had been running on a small scale for about 12 years to provide additional income. I was able to match that prior salary for the next two years while having the time to also get involved in the farm-to-table movement and helping build The Wild Ramp. All the time, we were planning for my husband to retire when my kiddo left for college and so……my life took another pathway.

We moved to Oregon just about four years ago. I applied to about 50 jobs, making sure each cover letter and each resume was custom tailored to each specific job. I never heard from 46 place, but had four interviews. One had the grace to tell me I was overqualified and they were sure I would be bored and quit. I countered with an comment (I had nothing to lose)  that at this age I would love a job I could do with one hand behind my back. But no job was offered. (Ageism is one more hurdle to getting a job that needs to be fixed.  Date of birth information can no longer be asked, but they can and do asked for education information, including year of graduation. I think you agree, most of us complete high school at age 18, so extrapolation is easy.) So feeling ready to do anything….. life took another pathway.

I took a summer job as a farm hand. Yes, me. I never ate so much ibuprofen in my life but I did it and learned a lot more. In all my effort with The Wild Ramp I had probably visited 100 farms and had heard their stories. Now I got to get a (very small) taste of the life farmers live.  And the experience confirmed something I already suspected: I am not a farmer. But I need my farmers (we all do) and respect them highly. And so, taking a plunge……my life took another pathway.

I started up the commercial food processing business, Can-Do Real Food, to support local farmers by preserving their surplus produce by canning and dehydrating. (This gives the farmer another income, provides consumers a way to have a taste of the local summer harvest any time during the year, and reduces food waste.)  When we moved to Oregon I learned to can, so I had one year of canning at home. Other people have forgotten more than I have learned but it has been a pretty amazing experience. You can read more about it at the Can-Do Real Food blog. 

In the past year I had been dealing with a knee that has been injured but there is nothing surgical that can be done to fix it. It forces me to walk a bit wonky which has now affected my hip joint on the other side. I am in a new world of hurt and so…..I suspect my life is about to take another pathway again.

Through all these years (63 and counting) I have received continual education. The first part is one we all are fed K through  12. The next was the narrowing down of a field of study (college). And since then, through work and seminars and conferences and self teaching, the learning has continued and increased.  I urge everyone I love to never stop exploring, never be afraid of change.

I know jargon related to the legal profession, the medical profession, the academic profession, and now food processing (and government regulation thereof).  I wonder what’s next!  Whatever it is, I strongly doubt I will ever live in New York City!

 

 


Leave a comment

Refreshing Old Ways: Sharing the Path

Those of us who remember our Beowolf readings from high school English class merrily purchased our first cup of mead at Renaissance Festivals and were rewarded with a sweet drink. Perhaps we were young and that was palatable. But  it was the last time I drank mead until I moved to Oregon’s Willamette Valley about three and a half years ago.

Living in the middle of wine country is a joy in many ways. Not only does it offer a lot in terms of oenophile enjoyment, but the countryside is beautiful.  And twice a year (Thanksgiving weekend and Memorial Day weekend) almost all the wineries open their doors, even if they normally do not have tasting rooms. It was our first Thanksgiving weekend here and avoiding a popular location with the Portland crowd, we headed up Highway 47 north of McMinnville. When we got to Yamhill we stopped, on a whim, at a meadery at Kookoolan Farms.
Yamhill Oregon Local Farm

Chrissie Manion Zaerpoor and her husband Koorosh met as engineers for Intel and purchased a  farm in Yamhill. Kookoolan Farms has evolved over time to work with other nearby farms to offer vegetables and meat to consumers throughout the region and its reputation for quality is well known. To find out more about the farm and all they do check out their website and their Facebook page.

Like me, Chrissie remembered her Beowolf and started making mead from local honey.  She perfected her craft, moving well beyond the sticky sweet stuff so many of us experienced at those Ren Fairs. In her quest, she started gathering mead from other places in the United States and from around the world. This is when I met her. We visited her mead tasting room and was amazed at the variety of tastes offered.

And why not, when you really think about it. Beer, which has the same basic components, has amazing variety. Wine, of course, varies not only by the type of grape but, as I have learned first hand, by the weather, the terroir, and the skill of the winemaker.  Why not discover the same breadth and depth with mead?

Mead has been enjoyed by people for thousands and thousands of years. It seemed to be found often in monasteries which produced honey for the beeswax to make candles. The mead was a fortunate byproduct of that task.  Today, home brewing shops throughout the country can attest to an upsurge in interest and currently there are over 400 commercially licensed meaderies in 46 states, up from 30 in 1997!  Mead is considered to be the fastest growing beverage business.

Many meaderies, like Kookoolan, are very small with only a limited and local distribution. However, there are many that have larger production and a number of bottle shops are expanding into offering a wider selection.

As interest grows, so do the number of books available on the subject. So far, however, most recent books about mead have been in the “how to” genre. Home brewing is highly popular and there are plenty of tips and lessons available to ease the learning curve.

However, as mead started becoming more popular, Chrissie realized there was something missing. Her clues came from the visitors to the tasting room. Not only “Where can I find mead besides your tasting room?” but “What would be a good dish to pair with this mead?”

She realized she had a definite advantage over just about everyone else in the field. When she went to make her lunch in her kitchen, it was fun to grab a small pour, or two or three in the adjacent tasting room and see what tasted good with the dish she had prepared for her meal. As she kept her notes, the light bulb started to burn brightly and the book concept was born.

The Art of Mead Tasting and Food Pairing (ISBN 978-0-578-18895-9) took three years to produce.  It is a joy to read…and even better to work through by cooking and tasting. Chrissie has not only explained the various kinds of meads that are available, but offered well tested recipes to pair with the various kinds.  Imagine, if you will, you have a pretty terrific chicken pot pie you have made, either from your own recipe or the one in the book.  You might be tempted to pair it with a white wine for supper, but your enjoyment can be enhanced with the right kind of mead pairing.

From spicy (check out the shrimp gumbo!) to sweet there is something in here for every palate. 

The books is also divided into regions of the world, as mead is produced everywhere there is honey. One photograph really caught my eye; it showed an archaeological find at Tel Rehov, Israel with a multitude of preserved hives. This discovery proves that ancient civilizations, this one dating back to 900 CE, had a great appreciation for bees, honey and its byproducts.

The book explains mead history as part of the Paleo world, in Africa, Asia, the Mediterranean region, northern Europe, eastern Europe, the Middle East, and in Latin America. Recipes and pairing suggestions are offered to get your exploration rolling.

And through it all, gorgeous photography. Even a simple photo of the collection of meads Chrissie obtained from meaderies around the world in the research for this book is beautiful, even as it began to overtake the floor space in their dining room.

My hope is in your own life adventures you make room for new challenges.  Part of exploration may be of new places, but some new learning may take place in the known and safe nest of your own. Open your willingness to try not only new foods, but new  beverages too. Perhaps this concept of mead pairings will get you thinking and not only check out the book, but start checking out the shelves in a local bottle shop. At a recent visit to a local grocery store yesterday I found this.

 

 

and now I get to figure out what food will go well with it. Ahhhh, time to reread the book!
15713 Highway 47, Yamhill, Oregon 97148                                                                                                                                                                                                                             503-730-7535   kookoolan@gmail.com

 


4 Comments

Farm to Table Pork

For those of you who started reading recently when I have been writing about my reaction to the political hoohah of the past year, you might not know that I have been involved in the farm to table movement for the past six years or so. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My business, Can-Do Real Food, works with small local farms capturing their surplus produce and preserving it either by canning or dehydrating. This helps reduce food waste, offers the farmers another income stream, and provides local consumers shelf-safe local food that can be eaten any time of the year. I work with produce only; vegetables, fruits and nuts.eat-local

Most of the farmers, however, have animals for eggs or meat production. One of my farm partners, Wooden Mallet Farm, is located northwest of the small town of Yamhill in the foothills of the Coastal Range.  They offered the opportunity to buy a whole or half hog and we plunked down $50 about 6 months ago to help with feed and reserve our half. pigs

This morning I went to the farm to observe the processing. Why? Because I am curious. I get the meat all wrapped up in white butcher paper, so if I lived in a fantasy land I could imagine there is some “immaculate conversion” from hoof to plate, but instead I wanted to honor the animal by being there.

Several years ago I naively went to a farm in West Virginia to observe chicken processing and ended up being involved literally up to my elbows.  So I understood the general process.

One amazing aspect of farming in Oregon is that mobile slaughter is allowed to occur on the farm. The processor butcher explained that the regulations are not as strict as the indoor facilities and we discussed the differences between this winter time processing with the low temps (we are having unseasonable cold weather…it was maybe 30 degrees this morning) and the need to work fast while there is light. Summer time processing has the issues of flies and other insects as well as concerns about higher temperatures affecting potential spoilage.

So from the time the 22-caliber bullet was fired into the brain and the carotid artery was severed, until the time the carcass was hanging in the truck was perhaps 15 minutes. Hoofs were saved for a friend of the farmer to make dog treats. The processor collected the hides and offal for someone else who processes the skin and renders the rest. The livers were inspected and several rejected; winter hogs apparently often have some liver damage. The ears and hearts were saved by the farmer.

The carcasses will be weighed and I will receive an email tomorrow about the hanging weight. That check goes to the farmer.

The email will also give me contact info for the butcher and I will call to give him the cutting instructions. We like our pork chops one inch thick for example. We will get a small ham and the rest cut into ham steaks. We want the baby back ribs and country style ribs. And the bacon. There is never enough bacon. There will be some roasts and a few other steaks and then the rest will be ground. We will request Italian sausage.  There will be a fee for that butchering, the curing for the hams and bacon, and the wrapping for all.

All in all we will purchase a whole lot of pork that will feed us for about a year for about one-third the cost of purchasing the same amount at the store. In addition, we know our farmer so we know how the hogs were raised, the food they ate, and the way they were treated.  And, as much as you love bacon you get at the supermarket, I want to tell you that this bacon is better….way better.

I could take a few hours to honor the animal that will be feeding me. hogs


2 Comments

A story within a story and a concept to consider

Years ago my maternal grandfather would preside over the Passover Seder. For hours and hours and hours he would intone the readings and prayers in Hebrew while my cousin Nancy and I would compare the levels in our glasses of diluted wine and water. It was all but a meaningless process and once Grandpa died and my father started to preside, I asked my mom if we could perhaps use another Haggadah.

“Oh no!” she replied with shock that I would suggest such blasphemy. “This is the ONLY one.”

(unsaid) Really, Mom? This wine-stained freebie from the liquor store where we buy the Manischewitz?

I tried again when Dan and Lisa were really young. “Mom,” I pleaded, ” Can I revise the Haggadah to reduce it to 20 minutes so the kids really understand and participate?”

“Oh no!”, she replied. (Repeat with me) “This is the ONLY one!” More wine stained than ever.

So, when Graham and I got married and we decided to host a Seder I told him a bit more emphatically than I needed to that I would be finding one that worked better for us. He didn’t care, of course. There are literally over 1000 versions of the Haggadah, each very much following the prescribed order, as Seder means “order”, and telling the story of the Exodus from Egypt.

That’s the first story. The second is next:

The story we share at the Seder is not simply what Cecile B. DeMille’s movie with Charlton Heston shows. We talk about what went on in the minds and hearts of the people affected there and then. And then we try to make it into something we can relate to.

IMG_1033I don’t know about you, but I can not relate to working my entire life building the pyramids or other structures.  I’ve done some physical work and I work pretty hard at the food processing business, even when my body hurts, but to FEEL like a slave takes a stretch of imagination. Growing up here in the United States in the 50s, 60s and 70s, my freedoms expanded and my opportunities were ahead, ready for the taking.

And yet, each of us are enslaved to something that we know we would be healthier without. Me, it is easily sugar. Someone else maybe their tobacco. Someone else their wine or beer or pot or whatever. We can identify people in public life enslaved to the concept of power and how that has warped their view of what is healthy.

Once we can recognize that item for ourselves we can begin to think about how it feels to get rid of it. And not by our own choice. That freedom from slavery in Egypt was not desired by many. Afterall, there is some peace found in a routine that is not desired but has no responsibility. To become free means to take on a huge change. And we know most people do not like change.

In the Seders I host I try to get the people attending to recognize their own enslavement and how they (and I) fight the change that provides freedom.

So that’s the second story. And now, to the concept I hope you will consider.

In the news today one of the issues is the brouhaha about transsexual individuals using the public restroom for the sex they feel is their identity. There is so much fear about perverts attacking children.  There is so much condemnation for the wrongness of these people. There is not the loving (supposedly Christian) acceptance that they have a difference we might not understand but can respect.

We also have grave concern, all of us, about ISIS and other terrorist groups and how they seem to be difficult to stop.  It is horrible how a few people continue to flow to those groups from western society here and in the UK. Why? But the more difficult concept for me is the hatred of ALL Muslims based on these extreme groups. The people I hear who are so afraid seem not to recognize that all fundamental ends of all religions have their extreme and narrow definition of what is acceptable and believe all others who profess to practice the same religion but in different ways are NOT that religion. And need to be changed. It is true in Islam. It is true in Judaism. It is true in Christianity. Meanwhile, it seems hate of the others is easier than acceptance of the other.

I wrote a blog a few months ago in answer to a friend about whether I would welcome a Syrian refugee family into my home. You can read it here.  That issue, as well as a myriad of others supporting people who have had incredibly horrible events occur simply because they were both where and how they were are not hard for me.

I merely remember that I was once a slave in Egypt and was delivered out of bondage. It is my modern role to help others who desire to, escape their slavery.freedom


4 Comments

I Feel Lucky

It’s a pretty busy time, but when is it not busy in my life?  Anyway, it’s busy and I like it that way.

Today I had an appointment with my allergist to go another scratch test for some of the standard issues here. I had to be off my antihistamine for 5 days and boy oh boy I didn’t know how effective it was until now. The pokes were easy compared to my memory of the scratch tests as a kid. One of my arms got red and swollen quickly. (Thanks, Cat, who is now 15 and will probably live to 25 just to spite me.) But as soon as that was over I swallowed my antihistamine and rubbed some anti-itch cream on my arm and felt better in a half hour. I sure feel lucky.

I then headed over to the kitchen I rent at the McMinnville Cooperative Ministries. We had the first of two tests as  part of a special project for Can-Do Real Food. One of our farm partners, Keeler Estate Vineyards, has some wine that is not permitted to be sold because of some form that was not filed years ago. So, we offered to see if we could turn it into wine jelly. They gave us bottles of Pinot Noir (a red) and Pinot Gris (a white) and that jelly tasted awesome. We cookeda little more of each down and mixed with sea salt to make a culinary salt as well. I get to play with yummy food. Boy oh boy, I feel really lucky.pinot noir and pinot gris april 4

This weekend I am hosting a handcrafted artisan fair inside a pavilion at the local county fairgrounds here in town. The story of how this all got started points more to my Pollyanna attitude than my realistic view of life, but it is coming together despite a couple of setbacks. Good thing, since it is only 4 days away. We have an awesome and eclectic group of talented craftspeople.  I am going to have a great weekend spending it with artists who show their love with their abilities.  I am so darn lucky.Crafts Fair poster WEB

I got 27 emails from candidates today, most, of course, begging for money. You know, this political hoohah can be very annoying. But you know what else?  We have a system that permits us to be involved. Especially if we don’t like it.  I met a candidate a couple of years ago and after talking with him decided I would help a bit. He’s campaigning again and there I am. It is rewarding and comforting to see an honest person who is very much interested in the issues of the people in this area try to make a difference.  I feel lucky to know how to get involved and help try to make this government work for the people.

My husband Graham probably did not fully know what he was getting when he asked me to marry him. We just celebrated our ninth anniversary and were able to take a few days away “at the coast” (Oregon speak for “down the shore” which is New Jersey speak for “go to the beach” everywhere else). So despite his cold we enjoyed the beautiful sunny blue skies and warm days. He humored me to head to a good viewpoint for a sunset photo too and we headed to Tillamook cheese factory on the way home so we could get some cheese and, of course, ice cream. I know I am lucky.IMG_0679

So this evening we ran a quick errand to Lowe’s to pick up something we needed for a wood craft Graham is making for this weekend. Afterwards we stopped and he put up two signs about the artisan fair. I was off the road with the flashers on and when Graham came back to the car I planned on pulling a u-turn to head home. But there was a car, and then another and then another….three police cars, so no u-ey. I drove a tiny bit and pulled into the grange parking lot to turn around. One of the police cars also pulled in…and turned his lights on. You can imagine the expletive deleted that I was thinking. I figured we might get a ticket for putting the signs up. Nope, he wanted to check we were okay and did we know we had a taillight out? We denied it and promised to get it replaced and headed home. Oh yeah. I feel lucky.

In reviewing my day I realized I left off the very best part. I heard from each of my three kids today. I feel very very very lucky indeed.

????????????????????????????????????

 

 

 


2 Comments

Synergy is Amazing

It is conference season now….a very good thing for the winter as I spend the growing season in the kitchen and shuttling raw produce from and finished products back to the farms involved with my business, Can-Do Real Food.

Two weeks ago I attended the Northwest Food Processors’ convention in Portland with my husband Graham and my friend Jana. They have both been an integral part of providing their own expertise to this process and there are business cards being printed as I write this that names them as Vice Presidents of the business. That and $3.50 will get you a latte. LOL

Early this week I joined my daughter Lisa in San Francisco for the Fancy Food Show. Lisa is a promotional marketer and has been hired the past three years to work for a vendor. She suggested I attend last year but it was scheduled the same as the Portland event. So this year I got to go and saying OMG! is a dramatic understatement.  Not only is it a visual and gastronomic orgy of delectable foods of all types, but the amount of expertise in those humongous rooms was vast. For the most part, if they were not chatting with someone who might mean business to them, just about everyone was very willing to spend 5, 10 or even 30 minutes talking with me, answering questions.

These are the goodies I brought home

These are the goodies I brought home

For example, we have been working to produce a culinary syrup made from raspberries and lemongrass. The raspberries had been frozen…..no issue there. The lemongrass had been dried and while we got an amazing flavor, the clarity was not pretty. I chatted with about 5 vendors who produce lemongrass products and got a variety of suggestions…..and one worked superbly. Three cases of syrup processed this morning!IMG_0363

I met one vendor that I revisited twice more to make sure I let him know how much our interaction meant to me and to say goodbye.  He did not have any food….basically he helps develop packaging and he said he will send me info but that was not our discussion, really. It started like this:

Me: Good morning.

Him: How are you?

Me: Fantastic…this is an amazing show!

Him: I am so happy!!!

We both cracked up. We sounded high and I guess we were. On the positivity that was around us. In the synergy that was flowing. The fact that we were in the middle of amazing food products and I, more than him, was slowly by surely, teaspoonful by teaspoonful, tasting my way figuratively around the world.

But what made this guy stand out is that is all the conversation was about. Choosing to live by finding and feeling the joy in life. When I asked what he does, he waved his hand a bit derisively saying, “pretty packages” .

I look forward to the info he sends.