Many years ago when I was preparing for a career in food-service management, I ran across a useful concept developed by Japanese manufacturers: Just-in-time production. It's defined by the
Institute for Manufacturing at the University of Cambridge as "a management philosophy and not a technique." Originally referring to the "production of goods to meet customer demand exactly in time, quality and quantity," it's now used by many management professionals as a "means of producing with minimum waste," which is understood to include time, resources, and materials. Does it sound like a win-win scenario? Japan's own Toyota Corporation sure thought so and implemented this philosophy dreamed up by Taiichi Ohno, now known as the Father of JIT.
At that time in my life, it (JIT) was just another acronym--skeleton of a word--to absorb and memorize for a test. Now I understand its full implication for me as a gardener, a consumer, a wife, a mother, a student...
Looking at the picture of SAM and me in my last post gave me an idea. Why not use time to improve the way we consume food and thereby enhance our productivity and, ultimately, appearance? I'm talkin' bloat here, right now.
Over the years, I've noticed that if I eat certain foods at certain times of the day, my digestive system strongly objects. Ahem! I could clear a room in five seconds, if you know what I mean. I didn't understand the correlation between time and food. Now I do.
According to
Marcella Vonn Harting's book "Yes, No, Maybe" Chronobiotic Nutrition, instead of dieting, we should be concerned with "being on time in time all the time" and "celebrate eating foods at precise times of day for specific health results." Our body processes, as in every living thing, are governed by
circadian rhythms. Light and darkness affect us mentally, physically, and behaviorally. They also affect the things that grow that we consume: plants and animals. The sun and the moon, solar and lunar effects, somehow tell our bodies when to produce certain enzymes, hormones, and proteins that keep us going, strong or not, depending on
what and, most importantly,
when we ingest.
I'm about a third of the way through the book and just started following the dietary recommendations at the beginning of this week, so it's too early to tell if things are changing for the better. And this week is a strange one in the scheme of things. The last few days' schedule are a little mixed up. Ordinarily, we would eat "Tree" things like tree fruits and nuts first thing in the morning; "Shrub" things like veggies, vine fruits, meat protein, and dairy products for lunch; and "Root" items like carrots, potatoes, turnips, parsnips, seafood, and eggs for dinner. The first few days before the full moon and the first few days after it mix things up. Right now we're supposed to be eating "Roots" in the morning. Okay, eggs and potatoes seem like good breakfast items but shrimp, carrots, and onions? SAM is not entirely on board with this idea. He's a little concerned about the onions I added to the mix this morning. They're somewhat of a deterrent to social interaction, especially at the office.
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| Crystallized Ginger |
Before he headed out the door with his lunch of an apple, pear, assorted nuts, and shaved coconut, I handed him a small bag of these
homemade goodies: Crystallized ginger slices. Guaranteed to freshen breath and aid digestion but for optimal results probably best consumed before 11:30 a.m. They're in the root category, after all.
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| SAM's fluorite octahedron |
Now if only rocks like this octahedron were part of the plan, SAM the geologist would be grateful for my efforts to improve our nutrition. Nah, they're too pretty and, according to SAM, valuable to eat.
