This post isn't going to be about why you should eat fermented foods, or why you should learn to make them yourself, or why they can help you with your health, or why they are SO awesome. This is about why I do what I am doing.
THE BIG WHY. The thing that drives me, motivates me, makes me tick.
To simplify it in one word, CHANGE. My whole health journey has really been one of transformation; more about learning who I am, than achieving an ideal state of health or body composition. The things that have brought me to where I am today have helped me uncover facets of myself that I didn't believe were there before.
I used to maintain the attitude that I was dealt a certain hand in life and that not much could change that. I used to struggle with stomach pains, headaches & migraines, asthma, depression and acne to name a short list. I had a glimpse one day that this wasn't the way it had to be, that I could change, and I made the leap. I changed the way I eat. The incredible thing that I didn't expect was that it changed me in other ways than just my pant size. Little chronic health things that I dealt with began to fade away, in part I only became really aware of them when they were gone. I started to be much more aware of myself. This awareness felt like an awakening, like my eyes had been opened just a little wider and I began to see myself in a different way, as well as the world around me.
So, why do I ferment? And why do I want to teach people about it?
Fermentation = Transformation/Change.
The process of fermentation has taught me a lot about life, myself, and the world. As if, what is contained in a jar of food sitting on my counter is a microcosm of the greater world around me.
LIfe Lessons from Fermentation.
It takes time.
Most things in life that are truly worth it require time. Most change doesn't happen overnight. We must invest our time and energy into things that we want the most; relationships, family, health, etc.
Requires Patience.
Sometimes the hardest part of fermentation is the waiting. And accepting all the smells and mishaps that can come with it.
It requires specific conditions for positive transformation.
Not everyone is ready for change, right now. But, at some point when the right conditions exist we all have the potential to change into something immensely more wonderful than the original product.
Overcoming fear.
I mean lets be real, its a little scary at first eating food that has sat on your counter for several weeks. It takes a little faith, as do most things in life worth doing.
I could probably keep going with this, but I think I will stop here. I'd love to hear your experience about how food has changed you. Leave a comment below!
Needless to say, I am excited to teach people this amazing process of Fermentation. If I have sparked your interest, I am so excited to announce my first two workshops in Saskatoon. Friday, February 27th @ 6:00pm, and Saturday, March 14th @ 10:00 am. I am also looking at doing a Workshop in Lethbridge, Alberta on February, 14th, if this interests you please leave a comment below.
Check out the Events Calendar and Workshop pages for more details.