Navigating Change: How to Embrace the Cringe.
As I've transitioned from professional baker to writer and artist, I've realized that growth isn't just about moving forward—it's also about making peace with our past selves. Today, let's explore the art of closing chapters, the beauty in our "cringeworthy" moments, and how embracing our entire journey shapes who we are.
Redifining “Weird”
When I first heard about Democrats calling Republicans “weird” as a political strategy, I had a visceral reaction. For most of my life, I’ve worn the label of “weird” as a badge of honor. As an only child, a reader, and a quiet girl, I grew up feeling like an outsider. As an adult, “Quirky” became my armor.
Rising to new Challenges
In an unexpected plot twist, this former baker and business owner now kneads words instead of dough.
I was sitting in a writer’s workshop the first time I heard the term “massage the language.” Writing, it turns out, is not dissimilar to baking bread. If you don’t knead the dough enough, it won’t be strong enough to support the structure of the bread, but overwork it, and the whole thing falls apart. The same can be said of great writing. The trick is in refining your instincts to know when you’re about to cross that line. Precision, timing, knowing your audience, and being adaptable are all strategies that have served me well in both industries.
Today, I’m sharing how my background in baking and business ownership has unexpectedly prepared me for a career in writing— and why it matters for your business.
The Rise of Fermented Foods: Beyond Kombucha and Kimchi
Our obsession with this ancient process has only increased as it became clear that these foods are delicious and tout some compelling health benefits. This is true for lesser-known fermented foods that are gaining popularity as well. Foods like tempeh, kefir, and miso are becoming more accessible, and fermentation is beginning to play a role in modern food technology.
One thing is clear: fermentation is on the rise.
Cicada Summer in Tennessee
I was expecting to be somewhat grossed out by the cicadas. Yes, I know they are harmless, bumbling insects. I’m appreciative of the harmless. It’s just the bumbling that makes my skin crawl. I suppose a person can get used to being struck by insects the size of one’s thumb.
I prefer to stay indoors.
Falling (and Staying) Off the Bandwagon: What it Took to Stop Dieting for Good
*Peeks at the Internet*
Is it safe to come out yet?
The first quarter of the year is over, and it finally feels like it’s safe to be on social media again. The big bad wolf in question?
Dieters.
From Proofing Dough to Proofreading
Hey there! I'm Jen Marie, a former professional baker who's traded in my rolling pin for a pen and paintbrush. Life has a funny way of kneading us into new shapes, doesn't it?
In this space, I'll be sharing my journey as I navigate this significant life change. Expect a mix of writing insights, artistic adventures, and honest reflections on the ups and downs of transformation. Whether you're here for the writing tips, painting progress, or to connect with someone else going through major life shifts, welcome!