"I make Chocolate."

I Make Chocolate.

Contributed by Sinead Byrne

When I tell people on the mainland that I live in Hawaii they usually express some degree of amazement or wistfulness. When they ask what kind of work I do I often answer in an almost off-handed way, trying to soften the double-whammy of my life circumstances...

"I make chocolate."

Eyes get wide. They laugh and shake their heads as they sandwich these two facts together; not only do I literally live in a tropical paradise, but my work-life is centered around the most universally loved and joy-inducing edible item known to man. There's almost a hint of a shrug in my bearing as I nod and smile in response to their disbelief. The smallest trace of an apology colors my face as if to say, "Yeah, who knows how I got so lucky." Truth be told, however, I know exactly how it's happened.

My life has been a series of crystal-clear decisions. I've always had a knack for teasing out my soul's desire and heading off in that direction (however unlikely) with determination and level-headedness. This has left me with a wake of experiences that might seem quite randomized to the casual observer, but which were all necessary, natural steps on my journey. By the time I turned 22 I had completed an intensive theatre program in London, participated in a 3-month teaching internship in a rural village in Ghana, written a thesis and received a BA with magna cum laude honors, worked in a backcountry chalet in Glacier National Park, successfully thru-hiked the entire length of Pacific Crest Trail, and moved across the country twice on my own dollar. It wasn't until this second move, when I landed back in my homeland of upstate New York after 5 and a half years of flitting from place to place, that I reached an interesting impasse. Upon my return to my geographical starting-point I found myself struggling with something I had never felt before: lack of direction. I had a degree. I had gone on adventures. Going back to school didn't seem right (there wasn't anything I particularly wanted to study). Going on more adventures didn't seem right (I was out of money, and, though I'll probably never tire of adventuring, aimless travel without a purpose to tie my experiences together didn't strike me as the thing to do.). I had reached the foggiest fork in the road of my young life. I was face to face with one of life's trickiest balancing acts; how do I honor the past, enjoy the present, and provide for the future? How do I compose a perfect harmony of time?

There's nothing like a good moment of clarity, and my subconscious breathed a sigh of relief when I finally had mine that winter. In a word, CHOCOLATE. I thought about chocolate everyday. I ate chocolate everyday. I daydreamed about growing my own cacao and opening my own chocolate cafe- everyday. It may sound silly, but when I got real with myself and took stock of my passions and dreams, chocolate really stood out. It was a part of my day-to-day life in a way that nothing else was. I started to spread the word amongst my friends and family ("I think I want to make chocolate for a living"). Some of them were supportive, others were not, but most were confused-- after all what did chocolate have to do with theatre, academia, humanitarianism, or outdoor pursuits? Where was the logic here? I would have agreed that this latest goal had come entirely out of left field, had I not known that it originated (just like every other venture I'd undertaken) from that reliable place of calm certainty smack dab at the center of my being.

So, why Hawaii? If my original moment of clarity can be summed up by the word "chocolate," then the key word for my specific approach to this line of work would have to be CACAO. I was not content with the idea of mere chocolate making; in the spirit of the whole know-where-your-food-comes-from energy sweeping the nation, I wanted to be involved in the entire process, from tree to bar/truffle.  Like most tropical plants, cacao is a great lover of rain, shade, and temperatures above 60 degrees Farenheit. As such it can only be found growing in a band 20 degrees North and South of the equator. Hawaii just barely sqeaks into this category at it's position of 20 degrees North and is therefore the only state in the U.S. that can cultivate cacao. Though the Hawaiian cacao industry is still in its infant stages (with only about 100 acres planted state-wide) anyone in the business will assure you that Hawaii is destined to become the Napa Valley of chocolate. As consumers continue to become more and more rigorous in their demand for locally/sustainably/ethically sourced products, the future of Hawaiian cacao is looking brighter by the minute. So it was simple, really. If I wanted to grow cacao, and I wanted to stay in the United States, I had to move to Hawaii. What a bummer, right?

Seven months later I found myself living on Oahu working for a totally rad bean-to-bar chocolate company. I had never visited Hawaii before I moved out here. I didn't know anyone who lived here (although I did have the job lined up ahead of time). I had never even dabbled in chocolate making. I didn't really have much except for my passion and conviction. In this situation, that turned out to be enough. I spent six months working on Oahu before moving to Maui where I currently live and work for a visionary company called Sweet Paradise Chocolatier. I spend two days a week in the kitchen making truffles, two days a week working on the cacao farm, and one day a week selling chocolates at our boutique retail shop. I have the honor and joy of spending my work week creating one of my most favorite things in the world. I get to learn the ropes from an accomplished chocolatier and business woman. I get to spend lots of time outside in a gorgeous place. I get to help spread the gospel of fine, craft chocolate, reworking the public's approach towards chocolate one farm-tour at a time. I get to eat lots of chocolate.

My three-part time harmony is currently humming along quite nicely. I still have to give it regular attention, tuning it slightly here and there, endeavoring to never leave a single note neglected. With so much tugging at us all the time it's often too easy to drop out of key, or to let one part overshadow the others, and it's only through constant reevaluation that we can keep ourselves from falling into discord. I'm continuously seeking the perfect blending of past, present, and future chords, guided by those moments of clarity that resonate within my being on all three levels. So yes, I live in Hawaii and make chocolate, and sometimes that can strike even me as being too dreamy to be realistic in the long run, but, at the end of the day, I'm so deeply certain that this is where I'm supposed to be that the thought of doing anything else seems truly disingenuous. Life goes on, and there's no predicting what's around the next bend, but for now I can say with a delicious mixture of solemnity and delight that chocolate is at the center of my life, nourishing my soul, and I wouldn't have it any other way.

Sinead Byrne is a backpacking, adventurous, bright eyed chocolatier living in Maui. Check out what they do at Sweet Paradise http://www.sweetparadisechocolate.com/ or order some delicious chocolates just in time for the Christmas Holidays.

The Body is Here and Now

The body is here and now.

Contributed by Anna Chapman.

The body is here and now.

That is all it can be.

I love food and always have. I love the way it tastes, how it looks, the colors, and the smells. Growing up I was raised by a father who showed love through cooking and preparing food, and a mother who showed love by removing food through portion control and eating restrictions. As you can imagine for a small child this was very confusing and caused turmoil in regards to what and how much I should eat. Compounded by the media’s obsession with how a woman’s body should look this was a recipe for a very confused little girl.

Growing up in Guam and Hawaii with typhoons, earthquakes, home robbery, and racism as the norm, added to the internal turmoil I felt.  My home was full of love and food yet I was living in a turbulent environment with a slightly confused state of mind. There were and continue to be many extraneous circumstances that shaped the person I have become and one of the coping skills I developed early on was that food was safe.

By the time I was 11 I was on my first diet, and had a gym membership. At 15 I was “diagnosed” with over eating disorder (Which I now believe to be a sham), and at the ripe age of 22 I weighed in at 417 pounds in the unhappiest mental state a person could exist. Until I had hit what I could only assume was rock bottom, I hadn’t truly felt anything in years. I was sad all the time. It was numbing; an overflowing of sadness that didn’t evoke anything but avoidance. Until that point I had not wanted to deal with, let alone understand why I couldn’t stop eating or why overeating was so physically painful yet emotionally nurturing. Why was I broken?

After seeking help from family and friends I initiated a change. I began researching, working out, and eating healthier. But the real problem I’ve come to understand had nothing to do with food.

Let’s fast forward 5 years, where here I stand more than 100 lbs. lighter, equip with a wealth of knowledge about food production and nutrition. But none of that matters to me anymore, I no longer weigh my worth in pounds.

In the past five years I have been pealing back the layers of who I am, and why I am the way I am. I’ve dug deep into my childhood and healed many old wounds. I have found and reclaimed my relationship with this perfectly amazing body. I’ve developed compassionate self-talk that nurtures myself when I need love over food. I have realized that my body was never against me that it kept growing to keep me safe because I was never able to tell it that I could take over as an adult. I no longer need to worry and go into starvation mode, because I am safe. And the most profound wisdom I can give you is to start an open line of communication between your mind, body, and soul.  Be curious and open about what it is that you do not want to feel.

Mindfulness has been my biggest gift within this work of self-discovery. The moment I check out of my experience my body goes into autopilot and I start doing things I haven’t done in years. Two of my favorite tools that link mindfulness and the body require nothing but an open mind and a playful curiosity.

• #1. Mindful Eating: Start by creating your meal, whatever it is prepare it with all your senses. Smell your food, take it in with your eyes, and be present while you are putting the meal together. Once its ready dim the lights, turn off all devices (even music), set your place beautifully with a candle on your favorite plate. Sit down and take three deep breaths, arrive in your seat with this beautiful life force meal you have created. As you start to eat chew your food, take it in with all your senses, feel into your body as it goes down your esophagus and into your belly. Don’t rush the next bite, enjoy every mouthful and only eat what appeals to you. If part of it is not feeling good in your body, don’t eat that part. Take in only exactly, and as much as your body wants. If you aren’t sure what this feels like, be present and see what happens if you physically ask, “Body, do you want more? Are you satisfied?” When you are done take a few deep breathes and just give your body a moment to let the experience sync. Feel gratitude for the fullness of the moment.

• #2. Body Awareness Appreciation: I’m a big advocate for self-talk. Throughout the day I am usually having a conversation with my body and soul… often even out loud. When I used to workout my words were very aggressive, “DON’T STOP, KEEP MOVING, PUSH PUSH PUSH!” What I realized years later, is that my body didn’t like being spoken to in this way. Now I practice appreciation, if I go for a run I’m saying, “Wow look at you run, legs you are amazing pushing me forward, arms you are so strong, belly thank you for the strength.” I usually throw in a few, “You are such a brilliant goddess, I am in awe of you” moments as well. When I dance I feel into the movement and delight in the new ways I am able to move. When any part of my body hurts I give gratitude to it for working so hard and for holding me up and for being so strong. This little shift in body awareness and appreciation can be profound; it makes movement more fun and much more fulfilling.

I invite you to try these tools, and to be conscious of what you are feeling; specifically when you are checked out of your experience with regards to food and body awareness. It seems easier sometimes to disengage rather then open up to the seemingly hard and uncomfortable parts of life. But this is where growth happens, it’s in the uncomfortable places that we see how strong and stable we are. Trust life and know that you are divinely supported... that you were given the perfect body. Live from a place of love and openness where everything is possible.

Anna Chapman is a hippie-goddess-yogi-cat-lady, living in Portland Oregon. She is passionate about healing her body and discovering the beauty that shines from within. She is offering a workshop in collaboration with Soul Coach, Kathy Carlisle November 15th and 16th called “Dare to live from the inside out”. Inspiring attendees that this life is happening for you not to you, offering tools to live a full, vibrant, and magical life. She also offers one on one Body Love sessions to help bring in positive self-talk and body appreciation through compassion and love. She is a firm believer in the fact that no one is broken, and once we can shine a little light on the dark parts of ourselves we see there is only love there. To find out more about Anna, visit www.iamannachapman.com

“Become interested in your body, we are not interested in it most of the time. We have ideas about it, ideas about the shape of it. We objectify it, we label it, but we are not particularly interested in it. Your body is your piece of the universe you have been given, you have been handed this body for the time you are here on earth. So you might as well become interested in it, because unless you begin the process about what its like to be where you are then you can’t be grounded. The mind will bounce from the past to the present with ideas, but the body is here now, that is all it can be!”

— Geneen Roth