Last week we collectively and outwardly celebrated thanks for our riches, relationships, abundance, and all of the tiniest of things that can sometimes be taken for granted. Living with gratitude each and every day is a choice, and a practice. For me, it makes all the difference in my health and happiness.
I'm grateful for so many things and one of those things is a basic need - to eat nourishing, life sustaining food. I have a high regard and respect for food and those who bring local sustainable, organic food to market. I’d rather go to a farmers market or organic farm than a shopping mall any day.
I buy a lot of fresh produce each week and generally it’s all purchased with a plan in mind. Knowing that 40% of the food in our country is wasted makes me think hard about how to use food starting with strategies such as planning weekly meals, sticking to a shopping list to avoid over buying or impulse buying, cooking once and eating twice, using the freezer to save large quantities for another meal, and having a leftovers night or two each week.
While I have strategies for making the most of the food I bring into the house, I can still access whatever I want, as do most of us. I also have access to locally grown food during most of the year. Buying local, seasonal fresh food and preparing it simply is not only good for our bodies, but also good for the environment.
Looking at the abundance of food in my kitchen pantry and refrigerator often gives me pause as I think of so many near and far who have so little to eat. I remember, and you probably do too, when my parents would tell me and my siblings to finish our dinner because there were starving children in some country I would never visit. Maybe we needed to cook less or pack it up as leftovers! In my early career in early childhood education, we had a rule that we did not use food items for children’s artwork, or in the sensory table, the philosophy being that food is precious and is meant to nourish and not to waste.
This week I found myself with four squashes. Two had a plan for a Butternut and Kombacha squash soup, and the other two had a story, but no plan. I had the Spaghetti squash from the prior week and never used it because we didn’t have pasta that week – I use spaghetti squash when the rest of the family has pasta. And the Delicata squash was something I had just heard about and wanted to try, but didn’t get around to. I didn’t know it had a softer skin that you can actually eat when cooked. Until I get around to making the soup recipe and using the Spaghetti squash on pasta night, and creating a side dish with the Delicata squash, I’ll be looking at these four beauties on my table and I’ll be thankful for our abundance, and for the farmers who brought these to my table.
Being grateful for our food is a practice of mindfulness which helps us make better choices in the quality of our food and portion sizes, and can help with weight management. How will you be mindful this holiday season?