November 22, 2016 – Nourishing others – and a recipe

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I spent my birthday at the end of November in 2005, on the first day of a 10-month-long leadership program. It was a great way to celebrate being another year older, as by the next birthday, I became a very different person. CTI Leadership has brought me forth more than any other experience in my life. As part of the program, we stayed in a residential retreat center in Sebastopol, for four week-long retreats. There we were fed scrumptious and healthy meals by the retreat center staff. Cathryn Couch is one of the chefs, who prepared these meals for us. Over the course of the program, she and I discovered an overlap in things we cared deeply about – an appreciation of food and its place in our lives, and its connection to our relationship with our bodies, our planet and with each other.

Part way through the program, the two of us began meeting to explore what we might create together. In June of 2006, we led a weekend retreat that was the fruit of that exploration. We called it, “The Delicious Journey” – an invitation to re-frame our relationships with food and our bodies. Cathryn is a powerful person. I was a teeny bit intimidated and a whole lot honored, that she saw value in partnering with me – as I had just barely begun to see my leadership capacities, and was not yet realizing that I could have impact. It was a wonderful experience – both what we created with the women who participated – and for me as a budding leader. It was our intention to offer the Delicious Journey again, but life had other plans for us. Early the following year, I committed to showing my art in Marin Open Studios for the first time, propelling me on this odyssey as an artist and teacher.

At the very same time Cathryn was asked by a friend to teach her teenage daughter to cook, which began an even more epic odyssey for her life. They prepared meals for 3 families with illness — one a family of 4 where the mom had stage four metastasized breast cancer. The next spring Cathryn started a one-day a week volunteer project in a local church kitchen, preparing meals for 4 families with 6 teenagers.  What began as a few people cooking in a local church kitchen has grown to touch thousands of lives, provide tens of thousands of meals, cooked by teen chefs for people who are suffering from life-threatening diseases – many of them with cancer.

The organization that their efforts grew into, is called the Ceres Community Project. (Ceres is the Roman goddess of agriculture, grain crops, fertility and motherly love.) The thing that is so special about Ceres is, that the benefits are multi-layered and have a lasting impact. Not only are people who are sick – and their entire families – fed nutritious meals – for free – but teenagers are learning about healthy cooking, and eating and stepping into leadership. Their lives are oriented towards service, through the experience of making a tangible difference in others’ lives. Then there is the transformational power of belonging – for all involved.

Ceres now has locations in Marin and Santa Rosa, as well as a half-acre garden – also operated by teens – who are learning how to grow food too. Communities from across the country have asked for guidance, to set up programs in their communities, resulting in seven affiliates and four Ceres-inspired organizations across the US – so far. The latest big news, is that Cathryn has just been named a CNN hero! The video CNN produced is just beautiful and so worth a few minutes of your time.

It has been an enormous privilege to have witnessed the growing of this organization, this movement and the evolution of my friend over the past decade. It’s taken tremendous faith, hard work and commitment on the parts of the many people involved. And the results have been extraordinary. We all want to know that our lives matter, that what we do makes a contribution. There’s no doubt that my friend Cathryn is that contribution – but in addition, Ceres has created the opportunity for many others to experience this too.

There are many worthy organizations, who ask for our financial support. Often I feel obligated to contribute, but Ceres is different. Not only do I know its founder personally, and appreciate greatly the impact they have in all the ways they do, but I am moved by what they do at the most basic level: they feed people beautifully prepared food to heal their bodies and spirits. This is an incredibly intimate thing. The message in the food they provide is: here, we made this for you, so you can heal and so you know you are not alone. I am so grateful Ceres exists – supporting it makes me happy!

The up-ending of things for many of us in the world in the past two weeks, has inspired a wave of contributions to organizations, whose work is based in care for each other and the world. This is one of the beneficial side effects, of what has been a difficult turn of events. Today I’m sending my support off in an envelope to Ceres. And I’m going out on a limb, to ask if you’d be willing to take a look – see what Ceres does – and see if their mission is something you might be moved to support too. I’d so appreciate it.

This is the week here in the US, when we gather to feast and offer our thanks, for all the ways in which we are blessed. I am grateful for so much. One of them is having access to plenty of wholesome food, to nourish my body and the bodies of those I love. I am also grateful for people in my life, mostly my dad, mom and grandmothers, who have taught me how to prepare it well. Food is meant to bring us pleasure, in addition to nutrients.

Below is a recipe from Cathryn. We served it at the Delicious Journey retreat. It’s meant to be eaten mindfully, enjoying all the different flavors and textures. It would be a great way to use leftover turkey.

Wishing you a Happy Thanksgiving.

With my love,

Cara

Sex on a Plate

Please make this salad! Make it for a lover or for a friend. Make it for a party or just make it to eat all by yourself. Can something this good really be this easy? – Cathryn

• 3/4 lb. smoked chicken or turkey, shredded or cut in strips
• 1 mango, peeled and cut in wedges
• 1 avocado, peeled and cut in wedges
• 1/2 English cucumber, seeded and cut in ½ moons
• 1/4 red bell pepper, thinly sliced
• 1 carrot, peeled, cut in half lengthwise and thinly sliced on the diagonal
• 1 stalk celery thinly sliced on the diagonal
• 3 radishes, very thinly sliced
• 1/4 – 1/2 c. toasted cashews
• 1/2 c. cilantro leaves
• 1/3 c. apple cider vinegar
• 2 t. minced fresh ginger
• 1 t. Dijon mustard
• 1/4 c. honey
• 1/3 c. canola oil
• 2 t. curry powder
• 1/8 t. cinnamon
• 1/8 t. ground cloves
• 1/2 t. salt
• 1/2 t. pepper

Directions:

Whisk together apple cider through salt and pepper and set aside. Place smoked chicken through cilantro leaves in a large bowl and toss with the dressing. Serve immediately and be prepared for moans of delight!