Comments on: Peppercorns, Ginger, Soy and Sugar: A Meditation

By: driste

driste — Fri, 10 Mar 2006 16:28:54 +0000

Shift

I’ve noticed a shift in the content of the blogs I follow as of late. Suddenly, food blogs outnumber yoga blogs almost 3:1. I can think of several reasons to explain this phenomenon: One: Two of my faves in the Ashtangi.net community have moved on, le…

By: Michele

Michele — Wed, 01 Mar 2006 16:15:12 +0000

Barbara,
I popped into your blog to check if you had begun your fun with Meyer lemons when I found this serious diary entry. I hope all is well or at least more manageable after your cathartic cooking session. As the previous comments show, you certainly provided a release for your supporters.

By: starrrie

starrrie — Sun, 26 Feb 2006 21:19:12 +0000

I am an untrained, raw, vegan chef at a small cafe in Seattle.

This post hit me like a ton of bricks. In the “good” way! When I make food at home or the cafe I don’t use heat much, and when I do it’s never food for me, being a raw foodist.

But there is power in the heat. So I dehydrate instead. It’s a slow process, that I’m not to be a part of. But I take part in it anyhow. I am not able to leave the heat box (my dehydrator) alone. I constantly check it, communing with the drying food.

It was so nice to read of your experiences with your food, emotional, physical and sensual. Thank you for sharing!

By: Winslow

Winslow — Sun, 26 Feb 2006 19:20:37 +0000

Thanks, Barbara, this came across the transom when I needed it. And I hope things work out ok for you, too.

By: lindy

lindy — Fri, 24 Feb 2006 17:38:31 +0000

Cooking like this seems to connect you with other cooks before and after you, and in different places. Hope all will be well.