Thoughts on creating + a video by Larry

I’ve been obsessed with the musical “Hamilton” lately–no big news there, everyone seems to be–and have been thinking a lot about what our country’s Founding Fathers (and let’s not forget the Mothers either!) must’ve felt like as they tried to create something that had never been created before. Wow. A democratic country. What does that look like? What does that mean? What is it, anyway? Who is in charge? How does it work? Messy stuff, this creating is. Often compared to sausage-making. I can handle actual sausage-making, but it is true that it isn’t pretty. Neither is creating.

Recently, I’ve been waking up with what I think are similar feelings to those of Alexander Hamilton, George Washington, Aaron Burr, and Thomas Jefferson, among others. Granted, creating a magazine is not even close to creating a country, but there are parallels: unknowns, stresses, differences of opinion, surprises (sometimes pleasant, sometimes not), arguments, not enough money, assumptions, best guesses, never enough money. We’re learning to live in the uncomfortable–hoping that it doesn’t last forever–but we are managing. If we can avoid duels at dawn, we’ll be in good shape. So far, so good.

I’ll admit that there are days when I wish maybe we hadn’t taken this route. Not that I don’t love what we’re trying to do or that I don’t think that there are lots of people out there who would benefit from what LCE is teaching. But it’s certainly not the perfectly paved path we all probably would prefer to be on. We’re getting used to the bumps and potholes, yes, but there are days when we just wish the ride was a little smoother.

And then THIS happens: Last week I helped teach a cooking class at a nearby Hy-Vee grocery store with a friend of mine, Hailey, a dietitian at the store. We’ve taught these classes a few times now–today a group from Easter Seals Iowa was in the house and we made Asian Turkey Lettuce Wraps, Fresh Green Beans (picked directly from the gardens at Easter Seals! Delish.), and Tangerine-Blueberry Salad, all recipes from the latest issue of LCE. The classes have become quite popular with the clients so they fill up quickly, and one gentleman, Larry, wasn’t able to get in on this class as a student because it was full. So Hailey said he could come and be an assistant. Great! He was the first one to arrive and helped her get ingredients and equipment set up at all the stations.

After the class he and I were talking and he said that he’d made a cooking video. Of the “planko” (or panko, doesn’t matter!) pork chops from Issue 3 of LCE. “Send it to me!” I said. “I’d love to see it!” And when I got back to the office, THIS was in my email box. (I have Larry’s permission to share it here with you.) To say that I loved seeing it is a gross understatement. I’ve watched it a few times. Maybe a little teary…

Here’s what’s so awesome about it: Larry was successful at cooking a “real” meal. He’d obviously watched the videos that showed how to make the pork chops, sweet potatoes, and beans; maybe he’d made the menu once already and was doing it again for the camera. Regardless, he felt confident enough to videotape himself doing it. He wanted to share his new-found knowledge with people. He wanted to connect. And so he did. I can’t wait to see what he has up his sleeve next.

On this two-days-post Independence Day, let’s not only celebrate our nation’s independence, but let’s lift up what it’s like to find a little independence in daily life. That’s precisely what we’re trying to do at LCE: create independence, that feeling you get when you figure something out. It’s what we work on it every day, trying to make LCE something cool and useful to people who try hard to be more independent. And it seems to be working for Larry…

Here’s to unperfectly paved roads. And to independence.