Libby's Pescatarian Adventure

     I have learned a lot about my body this semester through my new occupation, mainly that my digestive system is a lot happier without meat.  This makes sense since I don't have a gallbladder holding bile to break down fats and most meats are fairly fatty or fried and super greasy.  With all this information, I have decided to continue my pescatarian lifestyle moving forward.  I will obviously have occasional cravings and will definitely not ever deny myself any meat that sounds good on a certain day, but I really think that this a good and easy choice to keep my health balanced, especially through grad school.  For example, I ate a little ham on Thanksgiving (sorry, but we aren't a turkey family) because I had been craving it and it wasn't too much for my system to handle.        It has been a while since we read it, but I was reminded this week how much I learned from Hasselkus' text.  Specifically, the space vs. place chapter taught me a lot about the creation and

           The only memorable meal from my week was when I splurged on some sushi from Tokyo Belly.  I, of course, forgot to take a picture before diving in, so I borrowed this photo from the Idaho State Journal in order to somehow show off the newer local business.  They are a little spendy, but worth it for some good sushi (in my opinion) if you are into it. They also have great boba tea if you like that!     I think what we eat can be a big contributor to our identity and our story making process.  At this point we know how occupations shape our lives and our true selves, and I think the human connection to food and cooking is a great example of that.  We could just be eating caloric mush in order to survive, but instead we have a worldwide array of cuisines, recipes, and techniques to explore food and how we can enjoy it.  Food is also a great mode of social unification which is another reason why I love it; I spend most of my time cooking either with my boyfriend, or back home wit

      Well the weeks are flying by which makes this new occupation of cutting out meat feel more like my identity the more I continue.  I had done really well sticking to my goal, and I truly have seen an improvement in my health; I used to have horrible vomiting episodes when I ate something too heavy or not right, but I haven't had any big flare ups in a while and it feels good.  I did have a small indulgence when my boyfriend and I made the nachos pictured above this week. He made steak to go on top of his half (which looks a lot better than the beans on my half) and it looked so good I had to try a bite. It was a delicious reminder that small treats or deviations don't have to derail an entire journey.     The 2008 article by Deci & Ryan was a great dive into motivation and I felt a lot of draw to my personal adoption of a new occupation.  I feel as though I have held autonomous motivation throughout my experience-- I have allowed myself to make mistakes and grow from t

      Life as a pescatarian is going well; I am loving all the new foods that this adventure has made me try, as well as realizing what I don't miss that much.  I wanted to include a picture of all the stuff I have in my freezer to make alternative meals with. The little "sausage" patties are probably my favorite things to make with eggs for breakfast.  I haven't tried the pizza bites yet, bit I am so looking forward to trying them and will update you guys on how they turn out.  I have to admit that I still miss bacon for some reason. My boyfriend brought home some carbonara from his work the other night and I made him give me a bite without any bacon chunks in it.  I'm not sure is that's cheating, but it was worth it.      Listening to the Flowers on the Wall song was a blast- it felt like I was back in my dad's truck on the way to school. I definitely felt the correlation between the lyrics and last week's discussion on boredom; the overall message t