On Saturday, I went to a cooking class hosted by Food Forward in the truly amazing Mariposa Creamery at the Zane Grey Estate in Alta Dena, CA. Food Forward's mission is to rescue fresh local produce that would otherwise go to waste, connect this abundance with people in need, and inspire others to do the same.

Kevin West, author of Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving and Joseph Shuldiner, author of Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living led us through a fun, informative and humorous hands-on cooking class. While I was surprised by the gorgeous no-knead 21-hour boule (bread) part of the class (gluten, yikes!), I was blown away by his passion and dedication to the craft. Same with Kevin West, and his tireless desire to create food that would make his grandma proud. Both are self-taught experts in scratch cooking, bread on one hand and preserves on the other hand.

Not only did I walk about with a burning desire to make marmalade from the oranges on our plentiful tree at home, but also I was inspired by the way both men really applied themselves to something they love.

It turns out, on that same Saturday, I had some doubts about the AutoImmune Protocol. While I decided to add eggs back to my diet early (I can't lose anymore weight), I saw some parallels between the amazing food these two gentlemen created and the health that I am trying to nurture in myself. Dedication...it pays off. (Check out their cookbooks, I'm sure you will agree.) And even if the AI Protocol doesn't work with me for some reason, it was worth working at it for 30 days. I hope to be healthy for the next 30 years. It seems a fair trade off, don't you think?

Keep at it. I'm sure "the experts" would agree.