Why I want to be mentor in this category: I find macrobiotics fascinating and I have learned a bit that I'm willing to share.
What inspires me in this category: Macrobiotics is not only a way of eating but also a way to live your life. It's a philosophy and a way of thinking about what you do or eat has an effect on you and the world around you. rnWhen applied to eating/cooking you eat/cook in balance. It's a balance of flavors (sweet, salty, earthy, bitter, tangy, etc.) and a balance of types of food (upward growing vegetables, downward growing vegetables, outward growing vegetables, inward growing, food from the land, food from the sea). Macrobiotics is a balance of yin and yang, expanding and contracting, male and female. There is much to learn and share on the subject.
Experience: I lived as a ovo-lacto-pescitarian for seven years. During that time I joined potluck groups and nutrition clubs and attended some classes on vegetarianism and living a macrobiotic lifestyle. I am no longer a vegetarian because I eat various types of meats except beef but I try to eat locally as much as possible, I eat what is in season, and I try to be as balanced as possible.
Biggest Lesson Learned: Eating locally and in season reduces your carbon footprint. Also, eating locally gives you a chance to know where and how your meat is raised, gives you a sense of community, and introduces you to some really cool farmers! Living macrobiotically adds balance not only to your diet but to your life as well.
Books, classes, teachers that have helped me: The Hip Chick's Guide to Macrobiotics, Classes at Casa De Luz in Austin, TX, various other cookbooks and websites.
You are what you eat, literally. Your cells are made of what you put into your body.