In the Business of Macrobiotics

The year 2010 was a whopper for me.  I took Denny Waxman's class in Philly, I got separated from my marriage of 34 years and I began my new business of macrobiotic cooking.  It all began when my friend, Marilyn, said to me, " You are a great cook.  I would like you to cook macrobiotic meals for me."

  

I was really a novice at cooking the macrobiotic way.  In March of 2009, I stepped off the Holistic Holiday at Sea and into my new life as a person embracing the macrobiotic way of life.  This involved turning my kitchen inside out and basically throwing out many of the items I had enjoyed as a vegetarian.  My family never knew what hit them.  Suddenly I was in the kitchen five hours a day and employing ingredients like kombu seaweed, natto, brown rice syrup, and brown rice miso.  What had happened to their mom who had met them at the door with warm baked chocolate chip cookies every day after school?  I was determined to master every recipe in the Self Healing Cookbook by Christina Turner, still my favorite macro cookbook.  I invited Marilyn to come over every Thursday to practice cooking together.  This lasted a few weeks, and then she hired me!  I am forever indebted to her for having the confidence in me to get me started on this path.

After I set an intention to cook for people, the clients began knocking at my door.  One of my first clients was lovely woman with pancreatic cancer.  Watching her fight for her life with such strength and optimism inspired me to cook the healthiest meals I could.  As I delivered her food, I looked forward to our interactions and realized that the cooking was just a small part of what we shared.  I feel like I become an important part of the lives of those for whom I prepare my healthy meals.  The macrobiotic food contributes to their healing, of course, but I think the human interaction and hugs play a crucial part as well.  In this world of cyber friendships, skin to skin and face to face communication has been lost.  There is little talking across the back fence and sharing recipes between neighbors any more.  When I deliver my food, it provides a chance to touch base with my clients and check in with them.  It is so fulfilling to see them waiting for me with a smile and a welcome hug.  I ask how they are doing and they tell me how much they are enjoying the food and, in some cases, how they think I am a " lifesaver", in that they can reserve their energy, part of the week, and not have to cook.  I treasure these interactions and view them as a important aspect of the healing.  Back in the day, neighbors were friends, checking in on you, cooking you a tasty meal, but now we have become isolated from one another.  My wonderful job allows me to get some of that face to face interaction back and it benefits me as much as the clients!

Many of my clients do not have a life threatening illness and just want to enjoy healthy food after a busy day.  In the Washington D.C. area, it is not unusual to hear of people working 80 hours a week. I run into many who have no idea what it's like to enjoy a home cooked meal and purchase all their meals at Wegman's hot bar, Whole Foods, and at restaurants.  They are too stressed out to cook or do not enjoy it.  Often, after a conversation, I learn that they skip meals and do not eat til late afternoon or they are finally getting to have some food at 10 at night.  This is the norm for them.  It can be shocking to realize that many of us never learned how to eat!   In this world of fast food restaurants and processed boxed microwavable meals, this has become the acceptable way of life.  I started a new program called "Plates" a few months ago.  Clients can purchase just one tasty meal that they can have after a busy day at work at least one day a week.  I figured it would expose them to what a healthy home cooked meal tastes like. 

Many friends and relatives are curious about what I am doing, but still not ready to eat healthfully themselves.  I invite them over to watch" Forks Over Knives",  to open up a discussion about health and serve them tasty macrobiotic food.  I contribute macrobiotic food to the Thanksgiving table and bring it to potlucks and it always creates a stir of interest that I hope will ignite a flame of participation in healthy living.  I try not to lecture about what they should be doing, as I was guilty of doing in the beginning of my practice.  I notice people are curious and sometimes ask me for books on macrobiotics or may order a meal.  I must be patient as everyone is on his own journey and some only will change when faced with a life threatening illness.  My goal is to be able to expose as many as possible to the lifestyle that I love and to the delicious food that complements this lifestyle.

I feel like I have the best job.  I get to buy and cook healthy food.  I get to create meals that are appealing.  I get to help my clients become healthier.  I feel the gratitude and happiness from my clients when they receive my meals and I get to enjoy the relationships formed with my clients.  I get to support my own macrobiotic practice with my job.  What more could I ask for?