Lessons

I am in the middle of a career transition. I am a "retiring" modern dancer who just can't quit dancing despite her knee problems. I completed my Master's degree in May, left my year-long assistantship in August, and started a new job last week. Sounds pretty great on blog.

This transition, however, is defying my expectations. I had envisioned a swan song of sorts to end my dance career. One last performance. An evening-length work that would have premiered Spring of 2008 just as I was finishing school and before I moved on to the next phase of my life. I had it all worked out perfectly with no messy overlaps. I was to be so distracted by my new job that I wouldn't have time to mourn the end of a too-short 7-year dance career.

The reality has been that my dance company, Antaeus Dance, has had a difficult time securing a presenter and a venue appropriate to the work. We are still creating the piece that I thought would be just a fond memory by now.

Besides the obvious time, energy and scheduling issues, I am having a difficult time observing myself being replaced in the ranks of the company. Next month another dancer will be performing my role in my favorite dance. I know that it is time for this to happen, but I didn't expect to be present to witness my own obsolescence; I was supposed to be retired at this point.

The piece we are creating, Molt, is about transformation. As the piece progresses my colleagues and I shed our layers, as we struggle for growth. How ironic is it that my own growth is being stunted by my dedication to a dance piece about transformation? Every time I go to rehearsal to dance about change, I am confronted by my own commitment that prevents change.

There are lessons here for me: transformation is painful, let go of expectations, do not linger when it is over. I am sure there are more.

A Lady's First Larder

I was first introduced to the concept of local food when I worked at Parker's New American Bistro in Ohio City. I worked there for four years until the restaurant closed in 2006. Parker Bosley, a controversial figure in Cleveland, started the restaurant that first brought consciousness to Cleveland cuisine.

Despite his polarizing political philosophies, Bosley is undeniably lauded for beginning the local food movement in Cleveland and he opened the first restaurant that sourced its meat and produce from local, family farms. Bosley is currently retired from the restaurant business and is working with the North Union Farmer's Markets.

Since my introduction to local foods, buying and eating locally has become increasingly important to me for a variety of reasons: community, carbon footprint, nutrition, social justice, connection, sustainability, etcetera. I am a City Fresh shareholder and a farmer's market (there are so many in Cleveland!) shopper which makes it quite convenient to eat mostly locally from Spring to Autumn.

I find winter to be the most trying time to maintain my locavore priorities. Although there are some cool weather vegetables available, in January I inevitably buy produce grown faraway.

In an effort to eat fewer imports during Cleveland's winter I made a decision to learn to preserve food this summer. I began with the fruit that grows in the backyard of my century-old, Ohio City rental. First, I tackled the annoying mulberry tree by my driveway. Giving myself an attitude adjustment about the mushy, stinky, fly-attracting mush, I decided to pick the ripened fruit before it hit the ground. I got some recipes online, some mason jars, and some pectin and made my first ever batch of jam. It was fun, edible, empowering, useful and gift-worthy.

I repeated the process with the backyard strawberry patch. I ate many fresh strawberries, but could not consume enough of them in peak season.

Last week, the Concord grape vines produced such a bounty that it would be impossible for my friends and I to eat them all while fresh. I gave about 10 pounds to Lucky's Cafe, ate a ton and then made grape jam. Maybe next year I'll learn to make wine.

Feeling inspired by my blossoming pantry, I decided to preserve some staples. Last weekend I bought almost 20 pounds of tomatoes from the North Union Farmer's Market at Shaker Square. I borrowed a pressure cooker, boiled mason jars and taught myself how to can tomatoes. I hope to can corn next.

I know that my small stash of preserved items is merely a small gesture toward eating locally during the winter, but I hope that I am developing a mindset that allows for thoughtful planning and consistent actions that support my priorities.

Keep your eye out for my February Lasagna Party featuring Mogadore-grown tomatoes and Ohio City Pasta! Also, check out the Local Food Cleveland site.