Thank You Letter to My Stellar First Rubykraut Class

What a beautiful morning!

I can’t thank you enough for coming over last night and being a part of the Lost Barrio Collective as it takes its first steps on wobbly, young legs. I hope that you left with something new to think about and try—I certainly did.

Thank you even more for being a part of my own transformation. We talked about intentionally creating the right environment for growth, and I told you all that the Lost Barrio Collective is one of the ways I am attempting to steep myself in a transformational, sometimes slightly uncomfortable “brine” in which I can continue to learn and mature and become my best self. It is fitting that I get to share with you the changes as they take place.

My hope for last night was to merge two of my passions: transformation and gorgeous food. What could be better than ruby red sauerkraut to illustrate how closely these two ideas are tied? I intended to hear more of your stories and thoughts about transformation, maturing, cultivating change…. and then my idea collided with reality (ideas rarely survive this process). As I was showing you the simple steps for fermenting a cabbage, you were also teaching me how to teach. I woke up fairly overwhelmed with all I learned last night about how to improve the class experience and myself. What a fascinating success!
 
In keeping with trusting our own senses and being fearless about adjusting things within our control to get new and better results, here are some new things that I am excited to try as I adjust the flavor of future classes:

• Structure: I asked you for stories and thoughts, and then I didn’t put enough structure in place to allow space for that to happen. We all left full of pickles and little cakes (fantastic!). I would like to factor in the time and space at the end of class to let myself stop talking and encourage more sharing, so that we can also leave with full hearts and spirits. This could include time after the demo for everyone to shred, salt, and pack their own jar of sauerkraut while sharing thoughts and stories, or time to just eat and talk. 

• Written lesson plan: Since you all were my guinea pigs on this one, I wanted to hear any questions that came up last night so that I could address them in the next lesson – so, thank you for being awake and alive and participating… I now have written materials to go with last night’s class! (Bonus small trivia tidbit about guinea pigs: humans and guinea pigs are the only two mammals that do not synthesize their own vitamin C, and must therefor eat it. Who knew? Just one more reason to love a fermented cabbage; almost nothing compares when it comes to a delicious, low-sugar, real food, gut-friendly, high-vitamin C delivery system.)

• Cupcakes: Bigger, obviously.

In The Art of Possibility, symphony conductor Benjamin Zander calls every musical mistake in a rehearsal an opportunity to look at oneself and one’s work as a beautiful work in progress and exclaim, “How fascinating!”—and move forward having learned something. I am so grateful that we are all a part of the music of each other’s lives, and that you were with me last night to share in my own joy and fascination of learning and growing.

You now have each other’s email addresses. I hope you will share your pickle progress as you ferment, and I hope you will share your own stories and thoughts on transformation, with me, with each other privately, or however feels right for you. I would love for these classes to be the start of excellent conversations.
 
Please let me know what you want to learn or talk about next… I have a request in for grain-free pizza crust. We tried it last night as a hands-on lesson, and Ruth’s 10-year-old son, Ving, says this is a fun class. ;)

Have a glorious week and enjoy your creations!
In love and health,

James

Living Rubykraut!

Hello Lost Barrio Collective friends,

As you perhaps already know, I'm a celebrant of my happy little gut buddies, and have a penchant for eating well-cultivated germs in the way of fermented goodies like yogurt, sauerkraut, kimchi, and other pickled just-about-anythings. It turns out I'm not the only one. Ruth has been fermenting her heart out for the last year, and there is appetite for more of this healing magic all over the Lost Barrio. So, back by popular demand (thanks, Laura), I will be teaching a fermented, living sauerkraut class to a very small handful of lovely women. Here are the details:

Living Rubykraut!

Date: Saturday, March 19th

Time: 5:00 - 6:30 pm

Location: The Hillmans' (please RSVP for the address if you've never been here)

Cost: What?!? Yes, everything has a price. Read on.

So... about that fee. Athena at Ecdysis (see also, Black Cherry Burlesque) has been teaching a 6-week workshop on metamorphosis, and it has triggered much thought on the subjects of aging and transformation. While Athena has chosen (or been chosen by) beautiful insect creatures to tell a profound story of transformation, we will be using cabbages and bacteria. It's not quite so glamorous, but we get the job done. 

That said, here's the Fee: Come prepared to share your story or your thoughts on change, aging, or otherwise transforming yourself. I, in turn, will do my best to delight you with cabbage metaphor, deliciousness, and easy, magical ways to remember how to make perfect sauerkraut (I do not exaggerate). BTW: not joking about the fee. No thoughts = no lesson. I love to share cool stuff, and I want something in return. Bring me your amazing mind and let me look in there.

Optional: if you want to take home a $10 pickling/sauerkrauting set-up (mason jar + airlock lid), please RSVP so that I can make sure I have one ready for you. You can also find this very simple equipment on amazon.com, or make your own with inexpensive goodies from the local beer brewing store--I'll teach you that, too.

Please let me know if you have any questions. Feel free to bring along another lady friend who might want to share the hilarious and healing story of aging gracefully as told through the eyes of a cabbage. I look forward to hearing your thoughts and stories, and sharing the beauty of good food, friendship, and transformation with you.

To your health!

Couture, Sauerkraut, and Brussels Sprouts

It started last winter and spring with sauerkraut and pickle classes in my kitchen. Then there was a summer series of fitting, sewing, and pattern-drafting lessons in Ruth's living room.

Now it's Ruth's turn to dish (and it won't be the last). This Saturday she will teach me and a small handful of our neighborhood friends how to prepare her famous shaved Brussels spouts. We're turning my little kitchen into a classroom (and wine bar). 

This could be too much fun. We are talking about doing a class every third Saturday. We can teach each other so much good stuff. I'm headed off to an engagement workshop next month. Who knows... the whole neighborhood could be knitting, fermenting their own kimchi, and having clearer, more honest conversations by the end of the year. The possibilities are giddy-making!

If there is something you want to learn or teach, let's talk. It's a collective; we're in this together.