Give Thanks: Fifty-three Kinds of Cheese Curls for a Better Life.

Via on Nov 24, 2011

Give Thanks. Fifty-three Kinds of Cheese Curls for a Better Life.

When the new, revamped Whole Foods opened on Pearl Street in Boulder, Colorado, my response was shock and awe to the amount of food I saw before my eyes. Could people really eat this much food and did we really have that many people in the area to consume the rows and rows of prepared foods, pre-cut foods, baked goods and fifty-three kinds of munch-able cheese curls, pretzels and chips? 

In my post-apocalyptic fantasy mind, I imagine that we will run out of gas, cars stranded in the middle of the street, and grocery stores like Whole Foods offering two types of bread, two types of milk and eggs, and one prepared item per day. I fantasize about looking back to the great and grandiose abundance of food that I used to see at the market. One hundred foot rows of produce, all green, fresh, vital and robust; Hundreds of cartons of eggs, glassy topped and freshly frosted cakes, pies and cookies; Pretty glass cases filled with candies, truffles, multicolored frosted and perfect confections; Hundreds of freshly baked breads behind the bread counter; Hundreds of cheeses from around the world. Wow.

My visceral response to all of this food: one would expect this to be normal by now. My heart rate shouldn’t rise, and I definitely shouldn’t feel as excited as I do, wanting to run up and down every aisle. I am simultaneously overwhelmed by the amount of food I see and wanting to run out of the market and hide. I’ve been walking into supermarkets for the past thirty years and seeing much of the same. My mind is absolutely perplexed by the quantity of pre-made sushi, prepackaged soups, chocolates, chips, sauces, and meat; the meat counter, almost one-hundred feet long, has so many kinds of sausages, lamb, poultry, beef and bison. I’m startled by all the flesh, ready for consumption. Does all of this food usually get consumed? How much gets thrown away or donated and where does it all go?

Is this something sustainable? What is the carbon footprint of each of the items on the shelf? Has anyone tried to calculate this for just one local super-sized supermarket? Have you ever been to a market in another country? Why do other countries have one to two brands of a product, yet our country has twenty varieties of the same product in the same market? How long can we sustain this?

I love the food. I love the abundance. I continually wonder about the awe I feel every time I walk into Whole Foods. Isn’t it great, isn’t it magical, isn’t it…scary?

Next time you are in the market, take it in. Give Thanks. I wonder if this level of abundance will exist in fifty years. Just a thought.


About Jessica Stone Baker

Jessica was called into her journey as a healer when she was misdiagnosed with a "normal" mammogram in 2007 and later went on to receive a stage three diagnosis of breast cancer in 2010. Jessica believes she received a call from Mother Earth to her dharma with food as medicine while embracing the end of an age on our planet. It is Jessica’s unique dharma to meditate on birth and death during this time on our planet. A cosmic call to ancient healing from her heart, her breast cancer diagnosis came three months into her new marriage and at the start of her newly founded healing arts practice in Boulder, Colorado. Jessica now lives with metastatic breast cancer that has spread to her skeletal system. Jessica is a compassionate practitioner who believes in trusting and listening to the wisdom of your own body. Her bodywork integrates the concepts of Ayurveda, Yoga, and Zen Shiatsu as well as Western concepts of anatomy and body systems to meet the client exactly where they are in the moment. As an Ayurvedic practitioner, she has tremendous respect for the vastness of the Ayurvedic system of medicine. She enjoys the unique learning and awareness that takes place with each client. When not singing Ella Fitzgerald, or Joni Mitchell songs, dreaming in Gospel, practicing yoga, painting watercolors, or performing Kate Bush, Jessica can be found at a local trail head, soaking, or basking in the sunlight, drinking fresh veggie juice while dreaming up ways to ceremoniously embellish the world with cosmic consciousness. Jessica loves to share through offerings of music and vocal inspirations in the light of divine grace in devotion to Jesus. You may learn more about Jessica at or follow her on Facebook at


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One Response to “Give Thanks: Fifty-three Kinds of Cheese Curls for a Better Life.”

  1. Jessica says:

    When we are able to fully appreciate the basic activities of eating and drinking, we discover an ancient secret, the secret of how to become content and at ease. The Zen teachings talk about the exquisite taste of plain water. Have you ever been very, very thirsty? Maybe you were on a long hike, or sick, or working without a break in the summer heat. When you were finally able to drink, even plain water, you remember how wonderful it was. Actually, each sip of liquid and each bite of food can be that fresh and delicious, once we learn again just to be present. – Jan Chozen Bays

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