the spiritual vibrations of food

I've been wondering for a while about what to do with this website.

I'm past my personal era of confessional blogging. I no longer feel inspired to bare my heart to all who visit this space. But I have enjoyed writing here a lot over the past five or six or seven years — I forget how long it's been — and I don't want to give it up.

This week I'm having an epiphany about how to use this space. Naturally, this epiphany comes with a story. (Epiphanies usually do.)

At the end of December, my good friend Lalah and I went to North Carolina for a women's retreat led by Christine Kane. We had a wonderful weekend, full of laughter and reflection and unusually delicious food. The meals at this weekend were prepared by a local chef, a lovely woman named Deva who served mostly vegetarian fare. Many of the vegetables she used for her dishes came from her own garden. Each meal was colorful, inviting, comforting, and delicious. Almost as an afterthought, I'll add that these dishes were probably pretty nutritious, too.

On the way home from the retreat, Lalah and I stopped to have lunch at the Early Girl Eatery in Asheville. We both had a post-retreat glow — we felt clear and aligned and happy. We had been fed beautiful food for three days. We had been drinking herbal tea and doing yoga. We were feeling pretty zen.

Lalah said, "I loved the food at that retreat. Everything felt totally nutritious and totally yummy at the same time."

"Yeah, it was really nice."

"I really want to learn how to cook," she said. "I've always wanted to feel more comfortable in the kitchen."

"Well, maybe you can take lessons," I said.

"Or maybe we could try cooking together," she said.

Hey. There's an idea.

Since January we've been getting together to cook. It usually happens about once a week, though we took a few weeks off in February when life got in the way. We talk beforehand about what to prepare, and we take turns buying the groceries. Dishes are often vegetarian, but when they're not, we steer toward sustainably harvested seafood or free-range poultry. We go for the good stuff.

The meals are timed carefully after the arrival of Lalah's husband home from work and their 3-year-old son's nightly bedtime routine. They are not elaborate meals, but they are consistently delicious. And the process of cooking with Lalah in this context has been, well, utterly delightful.

Here's what I really want to say in this entry:

As I've been cooking with Lalah, I've been tuning into the many layers of my relationship to food. I've become much more attuned to what I would call the spiritual vibrations of food. Does that phrase sound a little odd to you, or do you instinctively know what I mean? There's a difference between eating a plate of nachos with yellow cheese sauce, and eating a little piece of really good cheddar from the farmer's market with a sliced apple. There's a hell of a difference between eating a Smart Ones® Honey Mango Barbeque Chicken frozen entree (that's part of Weight Watcher's "Fruit Inspirations™" line, FYI), and actually preparing a piece of free-range chicken with a chutney barbeque dressing.

It's not just the nutritional differences between these options that I'm talking about — it's the way you feel as you're preparing the food, how you feel when you're eating it, and how you feel afterwards.

What I'm seeing is that my relationship to food feels like an invitation to something richer, something more sacred.

I think this is something a lot of Americans are waking up to right now. I don't think Michael Pollan's message would have had the same resonance if he'd been writing in the early '80s. But now, his words are like springs of water in the desert.

We're reaching the end of our relationship with un-reality. We're reaching the end of our relationship with fake food. Eating an Egg McMuffin doesn't really fly when we can dine on fresh berries and Greek yogurt instead.

In the coming weeks and months, I'll bring you reports from my cooking dates with Lalah. I'll give you our recipes and a summary of what we loved or didn't love about the recipe. I hope you'll read along, and comment, and even cook along with us.

I'm looking forward to this.