Getting to Gabriola Island, BC, where I am teaching Guiding the Journey right now, required a sea plane for part of the trip – and a weight limit that left me taking only enough food for the travel day. Only a bit of carrot-raisin manna bread, a poppyseed ginger rye muffin and two protein bars made the cut. So I have been dependent on what is served here at The Haven to nourish me. It’s always interesting to me to see the shifts in my meals when I have fewer choices.
