My name is Rebekah. I currently reside in the city of Waltham, Massachusetts, about 8 miles west of Beantown in the zone I’ve lovingly dubbed greater-Greater Boston. This is where I work, grow, and eat (most of the time, at least). I hold a Master of Science in Food Policy and Applied Nutrition from Tufts’ Friedman School of Nutrition Science and Policy in addition to a Bachelor of Arts in Media and Cultural Studies with a business minor from Bentley University. For more information on my professional experience, visit my LinkedIn profile.
My main career objective is to develop and coordinate community-based food and health initiatives centered on fresh food access and sustainable agriculture by means of an increased reliance on local farms for food production and education.
The purpose of this blog is to share with you my food-centric downshifting in a quasi-urban community. While the majority of posts relate back to the lifeblood that is nourishment, I am here to reveal and reflect on my personal and professional experiences in growing, cooking, consuming, and advocating healthy living.
All images and text posted on this blog are created and owned by me unless stated otherwise. Keeping in mind we live in the age of Web 2.0, I welcome you to share my content with others; however, my content is copyrighted. I kindly ask that you give credit where credit is due. Affirmations, constructive criticism, and shared knowledge are also happily welcomed as my endeavors are largely trial-and-error based.
How I did I get here again?
Anyone who knows me from Bentley can likely attest to my lacking social presence during my last two years of undergraduate classes. To say the least, it was a period of new insights and shifting values, some for better, some for worse. Ultimately, I left Bentley with high honors, an esoteric-sounding degree, and a badly-jaded psyche. I felt like I had no idea what direction my classes in media production, cultural studies, and business would take me. And while I greatly appreciated the varied experiences I gained through internships, I was left feeling more like I knew what I definitely didn’t want to do as a career than what I did want to wholeheartedly pursue (hence my love for this Say Anything clip that I will shamelessly promote at any given opportunity). Financial binds ensued, and so I picked up a second service job; cue even more bitterness.
During this same time frame, I was beginning to informally research topics related to health and well-being, with a distinct focus on nutrition as a means of combating chronic illness. Like they say, one thing leads to the next; reading up on nutrition and healing led to deviations toward material on sustainable agriculture, local food, preserving, etc, etc. By the winter of 2009, I knew it was time to refocus my life, which for me meant formally pursuing an education in nutrition and food systems.
In May of 2010, two very important life events occurred: I was accepted into grad school and got hired to work as an educator at Waltham Fields Community Farm. Both opportunities presented their own unique challenges, but the potential gains outweighed the risks; student loan debt was put on hold and all at once, I became both a student (again) and an educator. The past four years have been a whirlwind, but as I gain my footing, I am figuring out how to meld my passions for media, health promotion, and local food systems in a synergistic manner.
First, to answer the question I always get: “How do you pronounce your blog name?”
Of course, the real question is how do you pronounce the “cruciferous” part. You can listen to the pronunciation here…
… or try quickly reading my phonetic version: CROO-SIFF-AIR-US
So there you go! Little Miss Cruciferous. A little bit of rhyme, a little bit of reason. Onto the reason:
One night while spooning, my boyfriend remarked that I smelt like cabbage, following up in an oh-so-cute voice that I should be called “little miss cruciferous.” I’m pretty sure most women would have dismantled the cuddling set up at this point, but the reality is I enjoy eating medicinal-strength dishes; curries, alliums, and crucifers work their magic on my innards and then wiggle their way out in the form of solids, liquids, and vapors. They don’t say “you are what you eat” for nothing, and I’m quite comfortable with the circumstances of human bodily function. Being called “little miss cruciferous” left me swooning, excited with the many possibilities that could be born from this simple yet unique title. The myriad ideas floating around my brain were then funneled into this concept, and today I bring you one of its many hatchlings.