Happy Thanksgiving from Clara Joan

Happy Thanksgiving from Clara Joan

Thanksgiving is a time to reflect on all the amazing things that life and people give to us.  How fortunate we are and how grateful we should be!  For those of us in business, it’s a time to fully appreciate the trust and confidence of our clients and customers in our services and products, be grateful for the hard work and intelligence of our employees, and be amazed by the province and country that we live in.  There are so many things in business and in our personal lives to appreciate and be thankful for on Thanksgiving, both past and present, and with hope, the future.

This year, my thoughts have specifically settled on recognizing the importance of giving thanks for the past.  My past included Clara Joan – a woman who immigrated to this country and made a small rural community in Saskatchewan her home.  Clara Joan gave me respect for the power of the soil, the magic of organic composting to create “black gold”, and the abundance of whole foods.  She taught me to appreciate food right from the methodical art of slicing and dicing, to the perfect mash, to the watchful stirring of a rolling boil and the long slow roast to achieve ultimate and memorable food experiences.  For Clara Joan, food was passion and food was love.  This Thanksgiving, I especially give thanks and appreciation to the woman who was the first foodie in my life.  She passed her knowledge and appreciation of whole food and the culinary arts to those around her and so every Thanksgiving, there is a celebration of food and the comraderie that goes with it.  Every year, one of her students creates and makes art to celebrate the abundance that we all enjoy in life.  Food is love and love is food.  Clara Joan was my mother and her inspiration is found alive and well around the Thanksgiving dinner table every year as each one of the siblings takes a turn, does a pirouette in the kitchen, and with respectful hands, creates.  The creation now involves more innovation than in Clara Joan’s day to meet the needs of the vegans, vegetarians, and gluten-free members of the crowd. If we are so lucky, the students of the present will continue the creation and innovation of good food and love every Thanksgiving.

At Thanksgiving, it is important to remember and be grateful for the influences of the past that give us the abundance of our present.  We have hope for future Thanksgivings.  And remember:

“People who love to eat are always the best people. - Julia Child”