Making Love in the Kitchen

What would life be like without plastic? Could imagine a week? Maybe start with just a day. Actually- imagine what a meal would look where no ingredient had any contact with plastic. See what, I mean?

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We are huge, huge fans of Marion Nestle here in the kitchen. When it comes to food rockstars- she is at the top of the list. Author of awesometown books such as Food Politics and What To Eat (plus tonnes more), she is also Professor of Nutrition, Food Studies and Public Health at NYU. Ms. Nestle is truly at the forefront of the food advocacy movement. Sounds like she might know her stuff, huh? We had a few Qs for her- check out her insightful responses below.

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Remember a few weeks ago we wrote about our Friendly Correspondence with McCain Foods? After attempting to interview someone- anyone! – at the company in regards to their new “It’s All Good” campaign, our e-mails were dutifully ignored and we received no response after the initial inquiry about the nature of our interview. The thing is- after we posted our questions for McCain, it turned out a lot of you good peeps were looking for answers, too. We received countless comments and e-mails asking for a follow-up to our interview with McCain. Did we get our answers, you wanted to know? Maeve followed up with the representative at McCain who had initially (and briefly) been in touch, and passed along a link to our post. No response. Maeve followed up again- which, of course, garnered no response.

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To celebrate the final pass off of the manuscript of my book (more exciting book news coming soon, soon, soon), I ran away with my, um… superhero clinical nutritionists / fiancé (there, I used the word) to enjoy the very first sparkle of spring out at my cottage. The treats of spring seem to have sprung early and we had quite the adventure. There is nothing more rejuvenating for us than getting out of the city, breathing some fresh air, eating some amazing food (and wowza did I cook up a feast this weekend), getting our hands dirty (literally, as we dug for the wild leeks) and sleeping lots. That my lovers is what I call a retreat.

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We are now officially at the halfway mark of my 10 week cooking program and I must say that having 12 amazing people come by the kitchen once a week to learn, create, cook and dine together is surely the second best part of my job (you know retreats will always take first!). If you have used any of my recipes, you know that they are not always as descriptive as perhaps they should be. I sure learned this lesson in editing my cookbook. Personally, I think that’s what makes them extra super amazingly special. Maybe it’s that I am a Montessori kid and was a given a little freedom in how my edutainment learning was gonna go. All I know is that I have one rule in my kitchen when it comes to cooking. Read the recipe, understand the recipe, then own the recipe.

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Psssst- have you heard the news? We are offering a sweet, sweet deal with the purchase of My Nut Sack! Check out all the details below and hurry on over to our shop-this offer will only be available until Monday. Can we talk about nut sacks? I can’t help but get a giggle from my peeps whenever I mention my Nut Sack- but really, there is no better name for it. Once the initial novelty (and shock, perhaps) of the name wears off, peeps are thrilled with this handy kitchen tool. Yes, it makes the creamiest most perfect nut and seed milks- but did you know it can also be used in place of cheesecloth to make your own sprouts? ‘Tis true, my lovers.

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I get loads upon loads of questions from amazingly excited people about to embark on their career in the health or creative field, seeking tips and tricks on how I manifested this wee little biz of mine.

Now this may not seem like a health related question, but it is. It really, really is. Remember that video I shared last week- about the missing link in the secret of health?

On May 1st, in a little over two weeks time, my business, Meghan Telpner Inc., will be turning 4 years old! That is pretty freaking exciting, especially since, when I started this here little blog and cooking school, which were both teeny, tiny- I hadn’t a clue where I wanted it all to go. I just kept working, envisioning, working more, being brave, being creative a lot of the time and smart some of the time.

The result is that in four short years- I’ve taught more cooking classes than I can count, had over 2,000 people attend one of my classes or public cooking events, sold out 4 retreats with the 5th on its way (just 3 spots left!), been a regular writer for a national newspaper, and a regular on national television, and most recently signed my first book deal (and then wrote, shot, edited, edited some more the best book there ever was) that will have Canadian and US disribution. Plus I have a few very special signature products.

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We know we’ve got a lot going on. To make sure you don’t miss you chance to hang out and play with us- whether it be in your kitchen with our goodies, in our kitchen or in Costa Rica for our retreat- I have out together a little summary of all that’s new, hip and happening.

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After our attempts at persuading our awesometown intern Sondi Bruner to stay in Toronto failed (as well as our attempts at cloning her), we realized it was time to open the doors to another bright eyed, bushy tailed intern. This is a super exciting opportunity for my peeps looking to gain some serious experience- all while laughing, singing, dancing and cooking with us! Sounds pretty sweet, right? Right.

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We have a super special recipe, including a video for you on the best ever Gluten-Free Pizza Crust. Why? Because, today is the official launch of our AMAZING brand new online program The Gluten-Free Renewal Cleanse. Our pre-registration sale went so well that we sold out of the pre-reg spots on Saturday. We have just 50 more spots opening this morning at 10 am EST. Prices will go up tomorrow, so be lickity split and save some moolah.

This program is going to transform not just how you look, but how you feel. There is seriously no simpler way to revamp your energy levels and kick that extra jiggle out the door than to eliminate gluten- and the badass addictive treats that contain it. This is your chance, my love, and there will 99 other people around the world kicking the habit with you.

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  I am fresh out of a long, long, long sleep after four days straight of looking my prettiest and cooking the best food there ever was in honour of my upcoming book- UnDiet. I have a full post planned for Friday- you must come back then- with loads more behind the scenes shots. But [...]

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Oh me oh my! I am back from the most magical 17 days playing till I couldn’t play no more on the shores (and in the hills and volcanoes) of Hawaii. I am bursting at the seems with all the goodies I want to share with you, all the gems of info I learned, all the places I experienced… But that will have to wait. We have a year to close out and a new one to ring in. First- watch the video!

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Laugh at the ridiculousnessness of seriousness.

Have truer words to live by ever been written? At this very moment, I would have to say no. Pooperhnickle stuff happens in life. As it goes. And we can do very little to change it. What we can do, is change how we respond. There is no greater antidote to stress, worry and being serious about seriousness than laughing your head off, rolling on the floor, with tears streaming down your cheeks. We will always encounter people and things and places that take it all too darn seriously. It doesn’t serve anyone.

If you ask me, there is nothing more disarming about a person than someone who can have a good old chuckle at themselves- especially in the ickly prickley situations. When I was diagnosed with Crohn’s, I made a choice to make getting better the most fun in the whole world. See, there are those times where if we didn’t laugh, we would cry. I have often found that as someone who can laugh very easily, the tears can come just as easily. Have you noticed this too?

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Eat fruit, lots of cherries, while thinking good thoughts. It is pretty darn easy to get caught up with trying to do every single thing just right in this whole healthy eating game. We read so much, we learn so much, and then we want to do so much.

You may have noticed that I like to take a bit of a light approach to this whole food and nutrition thing. Now, it has nothing to do with me not taking it seriously. I do, obviously, but I also don’t adhere to any ridiculous strict regiment. I could easily spend a good nine hours in the morning getting ready for my day, employing every healthy living practice I know of.

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The Fab Uplift Detox Program Is Coming. Registration starts on Monday, November 7th! get excited!!! This is the best thing ever (next to joining my Veg Transition workshop this weekend) The creed series has just begun. Each week (or two) I will be breaking down my creed, line, by line. Phrase by phrase. This is my manifesto- that [...]

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