When my business changed I went back to school for Science to quell my grief. It turned into a life-changing, life-giving food path.
I was so lost. My factory studio, which I had driven to daily for twenty-plus-years no longer existed. My long time employees which were my family were in jobs at other locations. I had no reason to think to the future, no toy lines to create, no sketches to draw. I never had kids because I loved my business, my characters, my customers, and I wasn’t willing to give that up. Almost everything in my world was murdered with an over-reaching government regulation. It felt terrible. The sadness was long-term and overwhelming.
In an effort to take my mind somewhere else, I decided I needed to learn and think all new thoughts…like learn to speak Mandarin, or Russian, or sign up for Biology.
I signed up for summer Biology at the community college. In the six week course, I got strep throat twice. I quickly realized I had signed up for new bugs both literally and physically, but the ATP cycle was awesome. Biology lead to the study of more Biology, Microbiology, followed by Chemistry and Genetics.
My Genetics professor was from UTSW, and worked on the Human Genome Project. I failed her first test. A few days later I went to her to say I didn’t think I was ready for her class. She replied that I had done very well.
“How?” I asked. “I failed.”
“No, I remember you did very well, one of the better grades,” she replied. “Let’s look,” she continued scrolling her computer screen for my name, as I looked over her shoulder totally perplexed at this conversation. “See, you got a 62. You did great!”
“But I failed,” I replied, dazed by her response.
“Look, there’s a 100 from a student that’s a government forensic employee. She comes to class annually to stay current. There’s a 94 from this student. This is her last class before medical school. And there you are at 62. You’re number three in the class. You did great! You’re staying!” she said with a convincing absoluteness.
I stayed. Six weeks later, half the class had dropped with more to follow. I cried through every test, my papers blurring from tears on the lenses of my readers. I finished with a very proud A. I think it was the best class I have ever had in my life.
In an interesting twist, I was mesmerized by the human body. If I had discovered this in my true college years, I’m pretty certain I would’ve been a Doctor of Osteopathic Medicine.
All this Science lead me to thinking better about myself, and my body. How miraculously we are designed. Yet, most people daily fill it with junk fuel. This was life-changing and life-giving information.
I enrolled in Matthew Kenney Culinary Academy when it was in OKC. Now it’s in Venice, California. I am certified in Raw Vegan Culinary. This lead to a detailed study of Forks Over Knives, and The China Study with Dr. Caldwell Esselstyn and Dr. T. Colin Campbell, followed with Plant Based Nutrition from eCornell with Dr. Campbell.
I spent almost four months in Patagonia, Arizona at The Tree of Life under the direction of Dr. Gabriel Cousen’s. He’s noted for cancer cures and reversing Type 2. Through his facility I became a Master at Growing Micro-Greens and Sprouts, and worked on his property in one of the most famous Raw Vegan Kitchens in the world.
Through an opportunity with one of the chefs that trained me at Matthew Kenney, I flew to London to do food prep and assist Russell James, known as The Raw Chef with production of his Everyday Raw Series.
Mac and I lost weight. We weren’t fat, but we were fluffy. We now lead more productive and healthier lives because my life took this path. I have attended a lot of workshops, and studied with many Masters. This new knowledge is the driving force behind my upcoming podcast, The Specialness of You.
Certifications and Workshops
- Certified in Raw Vegan Cuisine
- Certified in Plant-Based Nutrition, eCornell with Dr. T. Colin Campbell
- Fermentation workshop at the Tennessee home with Sandor Katz, author of Wild Fermentation and The Art of Fermentation.
- Apprenticeship at Dr. Gabriel Cousen’s Tree of Life in Patagonia, Arizona. Worked in the kitchen preparing three meals a day for 30-plus guests. Interned and managed The Sprout House growing micro-greens and clovers. Trained by, and assisted Matt Jager.
- Worked with Russell James—The Raw Chef, at his Brixton studio worked on recipe creation, food prep and styling for his Everyday Raw Food Series.
- Studied with Dr. Caldwell Esselstyn and Dr. T. Colin Campbell: Forks Over Knives and The China Study, Preventing & Reversing Heart Disease and The Engine 2 Diet.
- Studied the full spectrum of culinary; basic skills, food safety, and pastry at El Centro College of Culinary Arts.