MINUTES WITH A MARVEL: Kali Davis

When time is scarce, I'd rather tell a bit about a brilliant woman than miss an opportunity to share an inspiring story. So, I've been peppering some wonderful women with four simple questions in the hopes that the answers are immediate and effortless (of course I'd love to sit down and interview but that's not always in the cards!). MINUTES WITH A MARVEL is meant to briefly highlight an outstanding lady and share her quick responses to meaningful questions that might inspire you or at least get you thinking...

The questions:
1) Where do you get your energy/what motivates you?
2) Who (other women) inspires you? Or are there any specific social media feeds that inspire you?
3) Pie-in-the-sky dream or ambition?
4) Go-to recipe

My first guest, Kali Davis, a footwear product line manager at Nike, went above and beyond her call to "quickly text me back with your answers!" and emailed me such thoughtful responses that I just had to share the whole thing here.

Kali is always lifting others up. Talented beyond measure, the thing that makes Kali so remarkable is the way she makes others feel. If you’ve ever been around one of those people who lights up a room, well, Kali is like that but magnified. Kali is imaginative, motivating, and always does the little things, whether as a co-worker or a friend. From creating office fitness challenges with incentives and prizes, to sending “just because I’m thinking of you” snail mail, the small things are never lost on Kali. Despite working full-time and being a mom, she always makes time for friends. So the next time you want to say, “I’m just too busy for...x,” I hope the spirit of Kali encourages you to send one more positive email, pick up the phone for a chat, or compliment one more stranger—you never know whose day you’ll make.

1) Where do you get your energy/what motivates you?

What I know about myself is that I get energy from the big things but also the really small things, no less significant to me, that can sometimes get overlooked. 

FAMILY: Being with my daughter, husband and family is the number one thing that energizes me and fills me up.  There is nothing that makes me feel more like myself than making my daughter laugh, showing her something new, watching her learn or just feeling the weight of her little body on mine when we snuggle before bed.  It’s SO centering, makes me feel purpose and excited for the future.  Ironic that the little person who energizes me the most also makes me feel the MOST exhausted! 

EXERCISE:  I LOVE exercising and it is an absolute imperative in my feelings of balance, physical/mental/emotional health, energy level and overall well-being.  It’s a time when other things can fall out of my mind and I can be really present.  I love that feeling of pushing myself to the limit and always challenging what you think you are capable of.  A hard workout always makes me feel refreshed, like I have washed the slate clean and start again.  Bonus: working out with my besties---it’s the ultimate in filling my cup!

CONNECTING WITH MY FRIENDS: Whether it’s going on a trip or adventure, having a fun dinner or drinks out, working out together, meeting for coffee or just talking on the phone or texting, my best girlfriends are a huge source of energy and positivity in my life.  I am inspired constantly by the amazing things my friends are accomplishing in all realms of their lives.  I am lifted up by them but also grounded by them and am infinitely thankful for those who I can 100% be myself with.  It’s really special.

I think “connecting” versus spending time with friends is a better description.  With all the other responsibilities we have at this stage in life from being a mom/wife/daughter and sister, it isn’t always possible to spend as much time together as I would like. But I cannot undervalue how chats on the phone, texts, sharing photos is still such a source of energy for me.

WHEN I AM HELPING SOMEONE ELSE: Oftentimes, for me, this means being a source of support and listening to my friends and family.  When I can help provide advice or guidance, or make someone important to me feel heard or understood-that’s an amazing feeling.

I also feel this same sentiment translated into my work.  Being a good listener, and thought-partner in solving complicated problems makes me feel proud and accomplished.

WORK ACCOMPLISHMENTS:  I work really hard in my job and always hold myself to a high-standard. Realizing accomplishments both big and small in the workplace helps me feel validated in my work and keeps me engaged and positive.  Finding energy in this is crucial, even more so since becoming a Mom, because I know that time I am at my job is time I am not spending with Ellery.  I need those little wins.

BEING IN NATURE.

2) Who (other women) inspires you? Or are there any specific social media feeds that inspire you?

All my girlfriends inspire me DAILY for a million different reasons.  I am inspired by their abilities to balance all the crazy demands of this life and still create space to be amazing forces in my life.  I have friends who are stay-at-home Moms who inspire me by their selflessness, patience and commitment to their family.  I have friends who have recently gone back to finish getting their college degree and get accepted into nursing school all while balancing a newborn baby at home.   I have friends that work full-time and still make being a Mom the number 1 priority.  I have friends who are incredible career women and show me what it means to lead with confidence, humility, respect, smarts and SPUNK.  I cannot pick among these women, but their reach is likely much larger then they know.

I would scream it from the rooftops and could care less about the clichés, but my Mom is my NUMBER one inspiration.  To know her is to be better…it just is. I can think of no better word than BADASS to describe my Mom.

When my dad was diagnosed with terminal cancer 7 years ago, she showed a side of herself and a side of strength that I did not know was possible.  She devoted 100% of herself, her being and her purpose to my Dad, my brother and myself.  I have never been more proud of and inspired by her.  Now, she is working through her next chapter.  There is nothing she can’t do, or at least that she doesn’t try to do herself first.  She called me the other day just to tell me that she got my Dad’s 22 foot fishing boat out of the water, onto the boat trailer and driven back home all by herself.     

My friend and Mentor Kathy Gomez.  I have known Kathy for 10 years and she has been a bright spot in my life from that point on.  I truly believe meeting her has changed the trajectory of my life.  She is an incredibly smart, funny, inspiring, influencing, encouraging and creative leader at a large company, but she is also an amazing Mom to three amazing girls.  Kathy spreads joy, positivity and energy. If you ask her how she is doing, 99 times out of 10 she says great!  She has been a pivotal person in my success as both a career woman and Mom.   

3) Pie-in-the-sky dream or ambition? 

My pie in the sky dream is to find a way to blend my love of working and being challenged with my desire to have more time with my daughter and family.  

My fall back plan?  Open a gym with an adjacent coffee shop with EXCELLENT baked goods so I can share my immense love for these three things with the rest of the world.

4) Go-to recipe?

Burrito bowls. Just a hodgepodge of leftover veggies in the fridge...but I always make cilantro-lime rice.

The Lady's Macaroons

Another less-than-10 recipe for all the lazy bakers like me who just want to use one bowl and one measuring cup: Macaroons topped with dark chocolate or plain-Jane. 

INGREDIENTS 
2 cups AP flour (you can use coconut flour or another type to make this recipe GF) 
5 cups shredded coconut 
Dash of vanilla extract
1 can sweetened condensed milk 
Chocolate (any type!)

INSTRUCTIONS 
Pre-heat oven to 350 degrees. In a large bowl, combine the flour and the coconut. Add the vanilla and condensed milk, and stir to incorporate. Using a trusty kitchen scoop, form into balls and line ‘em up on a greased cookie sheet. Bake for about 15 minutes, or until the edges start to become golden (just keep watch as you’re nearing 15 minutes—with my oven, these babies were done after 13!). Makes about two dozen.

NOTE: If you want to top with chocolate, simply melt chocolate chips or baking squares in the microwave, stirring after 30 seconds and adding time if necessary. Use a spoon to drizzle over the top!

Date Balls

A healthy snack to grab when you’re looking for a pinch of protein and a little sweetness mid-afternoon. This takes a total of 10 minutes from opening your pantry to popping one in your mouth! I just eyeball the ingredients, too, to simplify the recipe even more.

INGREDIENTS
2 cups walnuts (or try any nut you love) 
2 cups pitted dates (I buy mine in the bulk section) 
1 cup unsweetened coconut 
2 tablespoons coconut oil 
1 hefty dash of vanilla extract 
Dash of sea salt 
1 tablespoon chia seeds 

INSTRUCTIONS
Toss all ingredients into a food processor. Blend until a dough-like consistency. Using a kitchen scoop, form balls. If you’d like, roll in additional coconut. Place on a cookie sheet and freeze for about 10 minutes to solidify form. (I actually just plopped mine on a plate, covered with plastic wrap, and left them in the fridge as I had no room in the freezer.) Store in an airtight container in the fridge for easy access

Simple Summer Pesto

Combine two massive handfuls of basil (the more the better) with around 1/4 cup (a generous palmful) of nuts (I used walnuts because that’s what I had on hand), about the same amount of shredded Parmesan, a couple cloves of garlic, some salt and pepper, and a hefty dousing of olive oil. I use a large cup and my trusty immersion blender, but you can use a food processor...just keep adding olive oil until you get to your desired thickness. 
I used as a condiment for @traderjoes mahi mahi burgers 

Herby, Salty Pork Loin

I don’t keep pork tenderloin on my meal rotation as much as I should. It really is the little black dress of meats—you can dress it up or down. 

Tonight I drizzled olive oil all over a baking dish and ran out to the backyard and clipped a handful of fresh rosemary, thyme, and oregano to create a nice little bed for the pork. Then I plopped the meat on top and topped with a generous dusting of @jacobsensaltco black garlic salt (delish!). I had this prepped well before dinner and ended up baking it at 300 degrees for an hour (I believe it was just over 1 lb). Not pictured is the fresh basil and walnut pesto I used to top the meat (will share that five-minute-no-measuring-required recipe soon!). It really hit the mark and was such a no-fuss meal. (For sides I made orzo and roasted fresh green beans and zucchini and sautéed some sliced mushrooms in olive oil and seasoning salt.) .

A leap of faith leads to true self-discovery

McKinzey Saig

Every woman needs someone like McKinzey Saig in her life. She’s warm, welcoming, and the most encouraging friend. She will build you up when you’re feeling down and inspire you to live your dream. Her empathy and encouragement is genuine because she’s truly walked the walk. 

In her mid-20s, after several years working incredibly long hours in the fast-paced public relations industry in Austin, McKinzey took a leap of faith and stepped away from her career. The job started taking a toll on many aspects of her life, including her health. When just a teenager, McKinzey was diagnosed with colitis (which, in overly simplified language, is an inflammation of the colon) and managed it well enough throughout college, but the stress of her demanding job led to frustrating and painful flare ups.   

The upbeat people-pleaser said her instincts told her things just weren’t right in her life, even though it looked wonderful on paper.

“Your whole life you have this checklist of what you’re supposed to do and just keep your nose to the grindstone and get it done and work hard and things will work out,” she said. “That was really a few years into my career in PR, which, I liked parts of it, but everything in my body—literally my body, as I was getting sick, my colitis had been really bad—I just had this feeling that I couldn’t really identify that I wasn’t really happy. I couldn’t name why because I was successful at my job, I had good friends, all these things that are markers of what your life should look like, but it wasn’t adding up.” 

With the help of a therapist—something McKinzey could not recommend more—she realized she was just so burnt out that she needed a change that would fulfill her desire for a better connection to people.

“I think you just need help in your life and to step back, and a person who is objective can help you do that,” she said. 

At the time, McKinzey thought there was no way PR could fit what she needed. A career in teaching was appealing to her because of her love of helping others, a self-described personality of a natural teacher, and the fact that her mom was a teacher. So she embarked on a journey to earn her teaching credentials, taking a break from her life in Austin completely, temporarily relocating to her hometown of El Paso and living with her parents. 

Once she completed her credentials, McKinzey returned to Austin energized at the thought of her new direction. That is, until she hit an unforeseen roadblock.

“When I came back to Austin, it was right after the recession, and the very same week I came back to get a teaching job is when the Austin school district cut 1,000 jobs,” she said. “So not only are they not hiring, there’s 1,000 more qualified people than me in the job market.” 

Instead of wallowing in this circumstance, McKinzey decided she’d try for a teaching job the following school year and work freelance PR jobs in the interim. The idea of doing PR on her own terms suddenly became alluring because she realized she could handpick her clients. She reached out to the old agency she worked for and expressed an interest in freelance. 

“They had a little client project that was going to take 20 hours a week—nothing for them, but a huge chunk of income for me,” she said. 

Then, randomly another contact reached out to McKinzey with another 20-hours-per-week project. Instantly she had a full load. More clients began asking for her assistance, and she had to turn down work. She started feeling amazing with the work she was doing on her own. 

“It was a combination of, yes, I had some determination, but I think the universe just really lined up and the easier things seemed to feel or go, in my experience, that’s been a really good sign that you’re doing what you’re supposed to be doing.

“When I was doing PR on my own terms and for things I enjoyed—I had chosen these projects—my whole mind was blown, and all those things that you read…that I read but had never experienced myself…when you’re doing something that’s closer to what you love or closer to what your natural interest is, it felt easy, I was energized, I didn’t have any of the same feelings of being worn down or the weight of the world on my shoulders just trying to get work done, it was so easy and fun.” 

McKinzey's own homemade basil chicken larb 

Just as she was settling into this season of her life as her own boss, a former colleague put McKinzey’s name in the hat for a position at the global PR agency FleishmanHillard. She received a call out of the blue to discuss a role in which she’d work solely on clients in the food and culinary industry. This attracted McKinzey as she had just discovered the paleo diet and was immersing herself in the concept of “food as medicine” while transforming her lifestyle to align. 

“This [job] was exactly what I would have crafted for myself, I just didn’t know it existed before, when I thought I had to change things by completely changing my career. “

At FleishmanHillard she worked with clients such as the National Mango Board, listening and learning during recipe development sessions, starting to understand the science behind cooking. 

“I got more into recipes and learning about culinary principles versus ‘Oh, my mom did this with these ingredients and that’s enough,’” she said. 

While she was having fun and feeling passionate about the work she was doing at the agency, the time she spent dedicating herself to her job started creeping out of the balance she knew she needed to be truly fulfilled. Realizing now that true satisfaction emerged when she could combine her public relations skills with clients whose products or missions were closely aligned with her interests, McKinzey began looking for opportunities at other companies, including Whole Foods whose headquarters just happened to be in Austin. 

Eventually, a position opened up for McKinzey, and she spent the next five years with Whole Foods, where she got to do things on a scale she never dreamed possible including pitching to her favorite magazines like Bon Appetit and Real Simple. It really was a dream job for McKinzey who credits the amazing people and philosophies of Whole Foods as outstanding hallmarks of her time with the company. 

McKinzey’s life circumstances changed once again, as she met her now-husband, Mike, and the couple decided to pursue a move to Mike’s hometown in Ohio. Coincidentally, for someone with impeccable self-awareness, McKinzey knew closing the chapter on Whole Foods wouldn’t mean the end, but only the beginning of a new twist in her journey. 

McKinzey and her husband, Mike

“Even if something starts out as your dream job, or you think it’s your dream job, don’t forget to keep your head up and look around because it doesn’t mean it’s going to stay that way and that doesn’t mean that it’s going to continue to work for you, or your life’s going to change and it might not be what you need anymore.”

McKinzey speaks from experience and from a place of confidence. It’s no wonder she quickly found work in the PR industry in Ohio, where she and her husband are enjoying their new life together. She continues to faithfully pursue a healthy and holistic lifestyle hoping to one day fall back into a job associated with food. She knows the possibilities are limitless just as long as she stays open-minded and continues to be ever optimistic. 

“Open your eyes and your brain—if you’re having a hard time with something and you’re feeling like things are a square peg in a round hole…think about it differently or open up and see what’s actually out there before you tell yourself what something isor isn’t.” 

In Her Words 

Advice for dream seekers:

"Do your homework. Sometimes just researching something or learning a little bit more makes a project or goal more digestible. The more I understand about something, or the more I start to learn the vocabulary, the more confident I get."

Other females who inspire you:

"Every day, I'm more and more inspired by the friends around me who are juggling careers, kids and personal passions. It's hard enough to hold onto yourself without the competing needs of little ones, spouses and demanding jobs. But I'm seeing these amazing women somehow make time to start their own business, volunteer for a meaningful cause or DIY a bathroom. All of those things bring them joy and purpose, two things that can be easy for me to push aside. I look to my amazing friends as an example of how to navigate those competing demands."

Favorite kitchen utensil/appliance:

"For years, I have been obsessed with the simplest of kitchen gear: my measuring spoons. These spoons are GENIUS. They're magnetic so they all stay together in the drawer, yet come apart easily without hassling with some annoying ring. Best of all, each spoon is two-sided it practically eliminates the need to wash and dry them in between ingredients. I've given them as gifts to so many people and feel strongly that these are the most perfect measuring spoons on the planet."


Check out the infamous spoons: https://www.crateandbarrel.com/set-of-5-magnetic-measuring-spoons/s213861

Favorite style of cooking:

"Is 'white gir' an appropriate cooking style? Probably not, so I'll call it "veggie-forward Paleo." About 7 years ago, I found I feel much better avoiding grains and dairy, but I don't need to eat tons of meat that's often associated with Paleo. I've really honed in on recipes that use a wide variety of veggies and leaner proteins like fish and chicken. From there, I'll change things up by looking to trendy spices or techniques for inspiration. Things like turmeric, za'atar and harissa or cauliflower rice, veggie noodles and the like. Since coming back from Japan in December, my husband and I are also obsessed with Japanese flavors like yuzu, ginger and sesame. In a nutshell, my dream menu is always a cross between Ina Garten and Alison Roman." 

Can't live without ingredient:

"Lemon! It's bright and acidic, but also a little sweet and floral. Give me all the citrus all the time!"

Go-to recipe:

"I don't make this full dish all the time, but this represents all my favorite things that are in frequent rotation at our house. I'll call this 'New Mom Nicoise' since this is my go-to meal for all my new mom friends. It seems like a lot of components, but many don't require cooking or prep so this looks impressive and fresh, but couldn't be simpler. The best part is you can mix and match whatever is on hand in the fridge or pantry like jarred olives, artichoke hearts, hard boiled eggs or cucumber to fill it out." 

NOTE: Check back soon for McKinzey's recipe!  

Simple Chewy Chocolate Chip Cookies

Been craving an afternoon coffee and cookie break and received a text with this go-to chocolate chip recipe. It’s always hard for me to break from my beloved easy as can be blondies, but these cookies are moving up the ranks as favorites! A great cookie “base” to experiment with, too! 

Simple Chewy Chocolate Chip Cookies

INGREDIENTS 
1.5 sticks unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract 
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda 
1/2 teaspoon salt 
Chocolate chips, measure depending on your preference

INSTRUCTIONS 
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a stand mixer or in a large bowl by hand, cream the butter and the sugars. Add the egg and yolk, along with the vanilla and combine. Incorporate the dry ingredients. Stir in your desired amount of chocolate chips. Use a cookie dough scoop to evenly disperse balls of dough on the prepared cookie sheet. Bake for roughly 15 minutes. This recipe makes about two dozen cookies.

Kale Caesar salad

Here’s my go-to Caesar dressing recipe, which has evolved over the years to be as simple and tasty as possible.

INGREDIENTS:
3 cloves garlic 
1 teaspoon of anchovy paste (just a big squirt!)
1 tablespoon Dijon mustard (a bit bigger squirt than the anchovy!)
Juice from half a lemon 
1/3-1/2 cup shredded Parmesan cheese 
Dash of balsamic vinegar (learned this trick from @thepioneerwoman ) 
1/2 cup olive oil (plus more if desired)
Salt
Pepper

INSTRUCTIONS:
In a large cup or appropriate bowl, add all ingredients. Combine using immersion blender (THE BEST kitchen appliance, in my opinion!). Add more cheese or olive oil depending on desired consistency. 

Super-fast cashew chicken

After indulging in some incredible take-out cashew chicken a few weeks back, I'd been craving it again.

I planned to make a recipe from an old favorite cookbook but then realized I didn't have any hoisin sauce, so I had to improvise. I checked out a couple of other cashew chicken recipes and decided to create my own.

Having trouble with the site I use to load my recipes, so here it is plain and simple:

Super-fast Cashew Chicken

Note: I eyeball everything--these measurements are approximate...add more of the flavors you like.

Ingredients:
About 1.5 cups cooked shredded chicken or diced chicken breast (I used a rotisserie chicken!)
3 large carrots chopped how you like them
4 celery stalks chopped
2 cloves garlic, minced
1 tablespoon ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon ground ginger
4 scallions, white and light green parts chopped
1/2 cup dry-roasted cashews
Sesame seeds

Instructions:
In a large pan over medium heat, drizzle olive oil (enough to lightly coat the pan). Add the carrots and sauté for about 5 minutes. Add the celery.
Meanwhile, make the sauce: In a small bowl, whisk together all ingredients from garlic through ginger.
Once the vegetables are crisp-tender, add the chicken. Pour the sauce over the chicken and stir, coating the chicken and the vegetables. The sauce will thicken a bit. Then, add the green onions and cashews to finish the dish, stirring everything together.
Serve over rice and top with sesame seeds for garnish.

Cookbook crush interview opportunity {OMG!}

I keep a list of inspiring women I'd like to feature in this space. Some are friends or acquaintances but many are aspirational--women I've never met but find fascinating and motivating for one reason or another and would love to interview or meet in real life. 

Andrea Bemis is one of those women who fell into the aspirational category. Ever since I found her blog, I've been hooked on the Dishing Up the Dirt content. The photos are simple yet stunning and now, after cooking my way through the winter section of her cookbook, I'd describe her recipes the same.

She's adorable and relatable, and I kept wondering why she seemed so familiar to me...then I realized we went to the same high school. Around the same time as this revelation I offered to do some writing for my school's alumni magazine as a way to both give back and sharpen my writing skills. I asked if anyone had written a story about Andrea and her success in start-up farming and her popular blog-turned-cookbook. When the answer was no and I was handed a green light to pursue an interview, I can't tell you how giddy I was. 

Here's a link to the official story: 

http://www.centralcatholichigh.org/about/news/alumni-profile--andrea-lieberg-bemis-02

And the copy-and-pasted version here: 

Alumni Profile: Andrea (Lieberg) Bemis '02

Oftentimes we’re told to dream big, especially during commencement speeches or in encouraging pep talks throughout high school. But what if you’re not sure what your dream is or how big it could possibly be? 

Suffering from intense anxiety as a freshman at Central Catholic, cookbook author and farmer Andrea (Lieberg) Bemis ’02 quickly found solace in the office of guidance counselor Chuck Blickle who helped calm her worries, fears, and nerves, while bolstering her confidence and assuring her not everyone is on the same path in life. In no way a cliché for Bemis, she held onto these words as she exited the doors of 24th and Stark and followed the common trail after high school, only to realize that college was not the road for her.  

“Academia was never my strong suit, and Central was a fine fit for me, but I went to college for a year and dropped out,” Bemis said. “It was not for me. Chuck always was somebody that encouraged me to not necessarily follow the traditional path—even though Central is a college prep school—he was really encouraging, saying, ‘A traditional college is probably not the best fit for you…you’re so good at all these other things.’” 

In the spirit of “Once a Ram, always a Ram,” Blickle and Bemis remained in touch, and he helped guide her through the years following her closed door on university life.  

“I credit Chuck for so much,” she said. “I remember talking to him after dropping out and he said, ‘You’re not a quitter, that just wasn’t for you, and it’s okay—there are so many other options out there.’”  

Bemis set to work exploring her options and eventually enrolled in beauty school at the Aveda Institute. This might come as a surprise if you know about Bemis’ story and current life as a farmer, but Bemis said it helped unlock a strong desire in her to be doing physical labor.  

“I liked it because I have dyslexia, and it’s so nice to learn when you’re doing hands-on work,” she said. “So it was really nice to be in a classroom where everything was practical, and we were learning with our hands.” 

After three or four years of administering facials, Bemis realized it wasn’t the best fit for her, though the job allowed her to move around and live in different cities, which she enjoyed. After working in a spa in Bend for a year, she said she got burnt out on this career route and started working at a running store. She and her then-boyfriend-now-husband Taylor loved living in Central Oregon because of the outdoor lifestyle, but they were approaching their late-20s and searching for something more fulfilling.  

“Bend is great—we love the outdoors—we’re able to run, bike, ski, hike…do all this awesome stuff, and we were just living to have fun.”  

Out on a hike one summer day, a eureka! moment came about through a most unlikely scenario: while eating a blueberry. (Not just any berry, however, this batch hailed from her husband’s family’s East Coast organic farm.) In that instant, Bemis said, “I was like, ‘These are the best thing I’ve ever eaten…I want a different life.’” 

What Bemis didn’t know was that Taylor had been fantasizing about returning to his family’s farm, but didn’t think she would go for it. Growing up, he had no interest in farming, but as he gained perspective and more life experience, he began to think it might be a good fit for him, too.  

“We called his dad that night to see if there would be positions for us if we wanted to learn how to farm, and he said, ‘Of course,’” Bemis said. “We literally were on this hike, ate some blueberries, and packed our bags two weeks later.  

“We’re also very aware—and I tell people this—that we were very, very fortunate that we had a place to go and farm. We didn’t have to buy land right away. We had family that could take us in while we got settled. We were in a unique and fortunate situation that I’m really grateful for.”  

The couple worked the large-scale farming operation for three years, and during this time, Bemis began blogging to share her stories with her family back home. She wanted her dad to be proud of her toughness: out working the fields and lugging around hundreds of pounds of potatoes. And she wanted her mom to see the recipes she was whipping up at the end of the day, crediting the fresh crops for her creativity and finding inspiration while working the land.  

Neither a writer nor a cook, Bemis improved in both arenas through her dedication and consistent efforts.  

“I have not always been a writer, and [as previously mentioned] I’m actually dyslexic, so writing has always been a challenge. In my head I can write, but as soon as it’s pen to paper or typing it out, my words can get a little flustered; but starting a blog is what really challenged me in a really good way to keep writing and to get a little more efficient with it. 

“Learning to cook was a means of connecting to all the vegetables we were growing,” she said. “[…] When I first started experimenting, I always joke my creations come to me mid-heat stroke on an August day in the fields. […] My creativity comes from being outside and around all the ingredients, but for the most part, my cooking is pretty basic—still very flavorful but nothing too crazy.” 

After a few years of laborious work on the farm, the couple decided to take their experience and savings and move back to Oregon to give farming a go on their own terms, on a much smaller scale. They were incredibly thorough about each step of the process, knowing they needed a patch of land in an area close enough to a big city so they had somewhere to market their produce.  

“It’s really scary to invest in land with Mother Nature as your boss—it’s kind of the stupidest thing to trust in her,” Bemis said. “We were pretty thoughtful about that process because the stakes are too high.”  

After leasing land in the Columbia Gorge for a year to test the waters and ensure they could actually grow produce in this area, they purchased their current property, Tumbleweed Farm, on the Northeast flank of Mt. Hood and went all-in on their dream. The Bemises started selling their crops as Community Supported Agriculture (CSA) boxes, which is their main source of income as farmers. Bemis continued to blog and create recipes as an outlet after arduous days on the farm, and her readership grew well beyond her family and friends. She has a faithful following of fans devoted to hearing her farm diary entries and anxiously awaiting inspiration on how to use in-season produce in interesting ways.  

In 2014, when new farming challenges presented themselves almost daily (think crop devastation, destruction by way of deer, and figuring out proper irrigation, among countless other worries), a literary agent approached Bemis because of her blog and asked her if she’d be interested in writing a memoir-style cookbook, telling her farm stories and cataloging seasonal recipes for curious home cooks. For about a year-and-a-half, Bemis worked on a book proposal featuring new recipes not already on her site. In addition to her stories and innovative recipes, Bemis also provided all of the photography for the book.  

Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons hit bookstore shelves and landed in the kitchens of Bemis’ followers last year, and Bemis continues to write, photograph, and invent new recipes on her website, dishingupthedirt.com. Although adding “published author” to her resume is quite an accomplishment, Bemis is quick to remind people she’s a farmer first, and her dreams revolve around plants and not pages.  

“I get the most satisfaction when somebody says my recipes or my cookbook encouraged them to join a CSA. I don’t care if it’s my CSA—I’m just stoked that they’re supporting a small farmer somewhere else in the country. If I can keep creating recipes using vegetables that grow easily in a lot of parts of the country and get people excited to cook with them that would make me very happy.”  

So would this farmer change anything about her years as an apprehensive adolescent?  

“In high school, specifically, I struggled so much with anxiety that I think that if I would have been outside and doing physical labor and tangible things like growing vegetables I would have been a little less anxious.” 

And what would she say to those who are dreaming big—whether or not they know their path to true purpose? 

“Find your people! Find your village—whether you want to get into farming or you want to get into design work—find those people and learn from them. I think that no matter what it is—if you want to change the course of what you’re doing if it doesn’t feel right, do a little research and find people who are doing what you want to do and go search for them, ask questions. See if you can intern or work for people who are doing what you’re interested in.”  

For Andrea Bemis, there is a reason Central Catholics’s guidance counselor extraordinaire, Chuck Blickle, is one of a handful of people she thanked in the acknowledgements of her cookbook. He was one of her first “people,” encouraging her and helping her to find that dream that ended up down a dirt road in the opposite direction of the predictable path. 

Lindsey's Verde Carnitas

This recipe comes from my friend Lindsey. Ever since I had her carnitas at a Cinco de Mayo feast, I've been hooked. This sweetie dropped off this dish (along with a bag full of accompaniments!) last week to give me a night off of cooking. What a gem. I couldn't think of a better gift than food--it's definitely the way to MY heart!

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Lindsey's Verde Carnitas

This couldn't be easier and really makes feeding a crowd a breeze. Serve with tortillas, shredded cabbage, beans, rice, avocado, etc. Anything your taco-loving heart desires!

Ingredients

For the pork:

• 2 12-ounce jars verde salsa (we like the Trader Joe's version)
• 1 onion, sliced
• 2 cups (plus more if needed) chicken stock
• 3 tablespoons olive oil
• 3-5 lbs (depending on how many you plan to feed) pork shoulder
• 4 minced garlic cloves
• 3 tablespoons cumin
• 1 tablespoon salt
• 1/2 teaspoon pepper

For the feast (just some ideas!):

• tortillas
•  shredded cabbage
• pico de Gallo
• cilantro

Instructions

Pre-heat oven to 325 degrees. In a large Dutch oven, drizzle the olive oil. Add the onion to the bottom of the pot and then rest the pork shoulder on top. Combine remaining ingredients and pour over the top of the meat. Bake for 3-5 hours, depending on the size of your roast. Once removed from oven, shred with two forks while in the pot. Serve with tortillas and your favorite toppings and sides.

Details

Prep time: 10 mins Cook time: 3 hour Total time: Yield: 10-12 servings or more depending on poundage of pork