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I have had so many clients recently talk to me about their frustration with the ups and downs of their health journey. As soon as one finally feels back on track and in a good groove, life throws you a wrench and all forward movement stops. I hate to break it to you, but that's life. Rather than only focusing on the happy times when we are going strong in our good groove, we have to work on our resiliency and adaptability. Knocked off your routine for 3 days? A week? A month? 6 months? A year? All is not lost, you can get back to it. Is it harder to get back the longer you off? Of course. But the more we practice that resiliency, getting back to taking care of ourselves quicker after a set back, the more often we will feel like we are in a good groove and actually sticking to it this time. So, let's get to it. Whether you are someone who needs the start of a new week or a new month to create good habits for yourself, let's all take today to get back to what you and your body needs. Cheering you on as always, my friend.  This month, 20% of our proceeds goes to World Central Kitchen. There are certain organizations that are on my list for multiple contributions throughout the year, and World Central Kitchen is one of those. In 2010, Chef José Andrés, ready to use his culinary knowledge and talent to help, headed to Haiti following a devastating earthquake. It wasn’t just about feeding people in need—it was about listening, learning, and cooking side by side with the people impacted by the crisis. This is the real meaning of comfort food, and it’s the core value that José, along with his wife Patricia, used at the center of founding World Central Kitchen. For seven years after José founded World Central Kitchen, the organization would focus on resilience programs, investing in longer-term solutions around food in the Caribbean and Central America. With roots in Haiti, WCK began a Clean Cooking program to support communities’ transition away from cooking over dangerous open wood- and coal-fueled fires. After several years, José and WCK built and opened École des Chefs, a culinary school in Port-au-Prince under the direction of Mi-Sol Chevallier—one of Haiti’s most respected chefs. WCK teams have served meals to people recovering from crisis every single day. Hurricanes, wildfires, tsunamis, and volcano eruptions took the team across the world, growing in knowledge and capacity with each crisis. Initially responding to just natural disasters, WCK quickly expanded the definition of disasters to which we respond—providing nourishing meals for refugees arriving at the US border after fleeing violence and extreme poverty, Venezuelan families lacking access to food in their own neighborhoods, heroic hospital staff working nonstop in the uncertainty of a global pandemic, and Ukrainian families living through an unthinkable invasion and the constant threat of attack. All of this work is made possible by working with communities wherever WCK teams go—over and over again, WCK sees the best of humanity show up in the worst of times.Over the years, José and WCK teams have continued to learn, adapt, and build responses unique to each situation and community. We have, at times, made long-term commitments in food systems following disasters. Their Food Producer Network ran for five years supporting small food producers in Puerto Rico, The Bahamas, Guatemala, and the USVIs. While cooking hot meals with locally sourced ingredients from Field Kitchens has traditionally been their goal and focus in times of crisis, sometimes fresh produce boxes or meal kits for families to cook themselves are a better fit. Partnering with local restaurants looking to help their neighbors allows us to get meals ready immediately. During their response to the Covid-19 pandemic, meals that were cooked, cooled, and could be reheated by families safely at home met the unique need of the time. The WCK approach is that they should always work with urgency, listen to communities, and adapt—all virtues that guide their work. World Central Kitchen teams across the world remain deeply committed to serving delicious, chef-prepared meals to people with the dignity they deserve. As the climate-crisis worsens and disasters become not only larger, but more frequent, they'll continue to be there—and I hope you’ll join them. As José likes to say, “everyone is a part of World Central Kitchen, they may just not know it yet!” To learn more about their incredible work, please visit their website: https://wck.org/
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