3 Ways to Get More Done With the Power of Less
Editor’s note: This is a guest post from Jerry Kolber, an award-winning writer, producer, and executive producer of film and television.
Along with my own deepening mindfulness meditation practice, I’ve found Leo’s writing to be extremely helpful in my ongoing discovery of why I am on this planet.
For the last decade, from my mid 20’s to my mid 30’s, I’ve been working in film and television as a writer, producer, and executive producer on shows like Inked, Confessions of a Matchmaker, NOFX: Backstage Passport, and Queer Eye for the Straight Guy. Some of the television I’ve worked on has been aligned with my desire to help people overcome obstacles to manifesting their full potential as human beings – Queer Eye and Confessions of a Matchmaker in particular – while some of it has merely been great entertainment. Along the way I’ve spent a lot of my spare time working on social justice media for places like Treehugger.com and working on environmental justice issues.
I’ve been taking active steps in the last year to manifest a life built more predominantly around my interest in social justice, particularly as it relates to food and the environment. I am constantly educating myself on issues around farming, local and organic food, and how our food choices affect the interdependent web that we all live in. As Leo has often said here, a delicious healthy diet is deeply satisfying and energizing, and once you start eating food that makes you feel alive in your core it’s hard to eat anything else.
Eating is basically the only time we voluntarily select which parts of the “outside world” we want to put inside us; the energy of the food has quite an impact on the quality of our energy and our thoughts. Yet the mainstream conversation about how to get and prepare healthy, fresh food focuses mainly on expensive organic luxury items, while conversations about eating on a budget too often focus on processed “cheap food.” Early this year I had an aha moment: I needed to take my avid interest in cooking, combine it with everything I knew about food justice, and write a fun, easily accessible cookbook so that people on a budget could join the “food revolution”.