A friend of mine named Bill just turned 90, and the one thing he wrote to me at the beginning of his note was “I’m still hiking.” Bill has hiked all over the world, done some crazy routes, bagged dozens of peaks with a pack on his back, and been on adventures with some of the legends in mountaineering. He’s a great role model. I started backpacking professionally at an age when most people have hung up their packs to gather dust. It’s curious to me how many people tend to limit their lives and experiences by age or other artificial categories.
Viewing entries posted in 2019
For almost a decade now, I have had the honor of working with students and clients in the field at Entrada. First as a field staff and now as the Health and Wellness Coordinator. For a decade I have witnessed a phenomenon that always gives me great hope in the face of even the direst of cases. Compassion. Even more importantly… self-compassion.
As the host for our intensives and workshops at the Summit Lodge, the most important component of my role is preparing our meal plans for the week and providing a variety of foods with the hope of meeting everyone's dietary needs. With the new year upon us, I’d like to share some of the ways I decide what food to make and what goes into the preparation of our meals. But first I’d like to say that I’m not a doctor, I don’t play one on T.V. and the way I make food-related choices might not be for everyone. However, if you’re open to the idea that we all have a qualified resource within that we can learn to develop to better inform our decisions - especially when it comes to food - then I invite you to keep reading.