Owning is owing, having is hoarding”. This quote by Úrsula Guin has been on my mind lately. Over the last six months, I’ve been thinking hard on how to downsize what is 30+ years of collecting, storing and holding onto things. It is a bit overwhelming to come up with a system of how best to do this while managing a business and the rest of my life. Guess what? I have less than 6 months to make this happen…
More than a decade ago I came across an article (in one of those flight magazine) about this Spanish chef, an upcoming food entrepreneur who immigrated to the US known for his introduction of Spanish cuisine, tapas (shared small plates) and the art of molecular gastronomy. Besides noting Chef José Andrés’ many accomplishments, what mostly stuck in my head when reading this article, was his immediate commitment to volunteering at a Washington DC soup kitchen upon his arrival. Over the next 12+ years, with a growing portfolio of 30 enterprises, we get to experience in this newly Emmy nominated documentary how one person can make such an enormous difference. How a simple concept of ” we feed people” can create entirely new systems to combat what continues to be our indifference to climate change. Kudos to Ron Howard and the National Geographic for undertaking the filming of how movements are created by people when governments and institutions don’t quite “cut the mustard”….
Since the pandemic, my stress levels have made me rethink how I want to live the rest of my life and how best can I manage aging in the healthiest way possible. This of course requires making significant behavior changes as well as being more informed about your body and emotional state of mind. I recently caught the BA4 COVID strain and even though I am fully vaccinated and boosted, it was indeed a bad flu experience that I would not wish on anyone. Over the last 6 months, I read several books, magazines and articles on self-care intending to build a wellness plan for me in this post pandemic era. Here is what I have learned …
