“We live in a vastly complex society which has been able to provide us with a multitude of material things, and this is good, but people are beginning to suspect we have paid a high spiritual price for our plenty.”
When I first met Colleen Bunker, LAC, with her needles and certification as a Nutritional Therapist, I was waking up at 2 or 3am many mornings and lying restless for hours. I suffered a chronic hip pain and hoped acupuncture might help me to hike the mountains and snooze through the night. Almost 50, enrolled in massage school, and learningg to use my brain, body and hands in new ways, I felt stressed.
Colleen had begun acupuncture school at age 45, after years of managing a whole-food co-op in Maine. Before that she had an acre market-garden, three green houses and grew food for the store and elsewhere.
While working at the co-op, her father fell terminally ill and moved into her home. She still had two teenage boys around, and a man on the board of the co-op noticed her distress: “You need to come see me,” he said, and those visits were her introduction to acupuncture.
She also met her now-husband, Joe, at the co-op, also a board member. They eventually moved to Vermont where he studied Meditation and Conflict Resolution. She continued to receive acupuncture treatments, and several years later they moved to Portland, Oregon where she enrolled at OCOM (Oregon School of Oriental Medicine). Continue reading “Colleen Bunker’s Journey: Nutrition, Needles, Ease & Flow”
“Cooking is like love.
It should be entered into with abandon or not at all.”
Harriet van Horne
As we drove home from our New Years visit to Port Townsend–always an amazing eating venture with friends Paul and Sharon–I thumbed through a cookbook borrowed from the Multnomah County Library. I even jotted ideas in my notebook! I knew I’d get lost imagining flavors and textures, so I scribbled possibilities for first-week-of-the-year menus.
Mollie Katzen is author to one of the first cookbooks I used back in my twenties: The Enchanted Broccoli Forest. Who wouldn’t love to cook from a book with such a great title?
Since then, Katzen has updated her nutritional understanding: Continue reading “On the First Days of the New Year: Be Inspired by Something Yummy”
“I cook with wine. Sometimes I even add it to the food.”
For this week, why not get down to basics? Food and the harvest can keep us warm.
Friends have been swapping recipes all over the internet lately, but here’s one I picked up at the King Farmer’s Market this icy morning.
To give shoppers a sense of what’s possible, the market managers, Anna and Amber, have arranged for someone to demo a recipe each week. They offer a sampling of food and highlight a piece of the bounty being sold by local farmers.
They often choose a vegetable people might not know how to cook–like delicata squash: It’s wonderful! No peeling necessary! Slice, seed, saute–or toss into a saag or a stew. Options are endless.
The farmers and vendor and people like Amber and Anna who make the market happen are inspiring. They help to build community–while providing fresh food. And this extra effort–the cooking onsite–gives all of us some new way to find delight.
The cook looked happy as she chopped the delicata and sauteed it fresh. She then mixed in the already caramelized onions–and sprinkled some fresh cheese on top. (Since no one sold feta today, she bought what a vendor had on hand.)
We had today’s demo-recipe for dinner tonight–along with beet greens harvested from the garden yesterday–and some leftover brown rice.
What’s inspiring? Anna and Amber run the market, and a lot of others work alongside and behind the scenes. It’s dedication. It’s community-building. Thanks for being there!
Click the recipe image to expand.
“My doctor told me I had to stop throwing intimate dinners for four unless there are three other people.”