I listened to this podcast while doing my late night Saturday grocery store run the other day and I definitely stuck with buying healthy foods because of it. Eating healthy is something I’m always circling back to in life because I know the difference it makes for me. I think so many of our health problems can be addressed by a nourishing diet, but it’s easier said than done. Luckily I enjoy healthy foods, but sometimes the inconvenience of them can get in the way of actually getting them in my mouth.

Mise-en-place (MEEZ ahn plahs), a French culinary term that literally translates to “put in place”, is having your ingredients prepped and measured and tools ready to go. Mise-en-place has become my mantra for life as I start my last quarter of school and the kids transition back to in-person learning. I generally don’t mind (good) changes, but transitions can throw me off as I adjust to a new schedule or demands on my time. Applying this organized and prepared approach to all aspects of my life, beyond just chopping veggies beforehand for dinner, has really made a difference. My “meez” looks like laying out my running clothes the night before and having my shoes ready by the door, which means I’ll be much more likely to follow through with actually going on a run, or having the kids prep their backpacks or softball gear and uniforms the day before so we’re not rushing (as much) when it’s time to get out the door. It’s planning, organizing, and being present.

This article sums it up nicely: “practiced at its highest level, mise-en-place says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time?”