Janice Feuer
1965
Feeling sad that I’m not able to join everyone for our 50th reunion, sharing my story allows a part of me to be with you for the celebration.
Not sure where to go to college, a quick conversation with Roy Brisbois settled it for me. I asked him where he was going. “UCSB,” he responded. Okay, maybe I’ll go there, too. And I did. What a shock after three years at Cleveland where I’d come to at least recognize everyone. Suddenly I was one of perhaps 25,000 students and knew maybe two people. Patti Bignon was one of the two. We became roommates in our first apartment beginning in the summer of our sophmore year. As an aside, two of our neighbors in that Isla Vista apartment were two handsome men with names you might recognize: Bill Toomey and Bruce Jenner.
Patti and I transferred to UC Berkeley for our junior year. My first night there I was initiated into the Berkeley lifestyle. Enough said. I majored and graduated with a degree in Communications and Public Policy. Not specific enough, though, for any obvious jobs. As I had worked my way through college as a secretary, I continued doing so. Three months after graduating, I had enough money for a solo trip hitchhiking around Europe for three months. (Things were way cheaper then. My September flight was $135, Oakland to London).
Before leaving for Europe, the new person at work told me about the Cordon Bleu restaurant in London on Marleybone Lane. I made a point of going there for lunch. So enjoying the meal, I decided I’d be back in a year to attend their cooking school. And I did return after 11 months of working as a secretary once again (this time, in an architect’s office in Oakland).
Five days a week for three months, we cooked and ate a three course meal. Had a break and came back for a cooking demonstration. I only gained 20 pounds—which I soon lost after learning about macrobiotic cooking in the evenings after Cordon Bleu classes. My diet soon changed from gourmet meals to macrobiotic ones for awhile. My first day back in Berkeley I was offered a job in a new restaurant right around the corner from that Oakland architect’s office. Seemed like my Cordon Bleu certificate opened more doors than my B.A. from Berkeley.
Some people give credence to the front page news of a major newspaper on the day of their birth as holding a key to their life. The New York Times on that important day in 1948 ran a story about shortages and long lines in Russia for flour and sugar. Well, after a few more cooking jobs, I became a pastry chef working with flour and sugar. I remained a pastry chef for many years before moving on to the rest of the meal. Those years in food included working in top hotels and restaurants, being a private chef, being a catering chef in the homes of the rich and famous, writing five cookbooks, receiving a letter from Julia Child, developing a very popular chocolate cake that I named Chocolate Decadence, and appearances on local television and interviews for local radio and print.
Very fun. But I also felt I was going crazy from being around and eating much too much sugar. Three months without sugar at a retreat center on an island in Western Canada calmed my emotional extremes and cleared the way for something new.
I found myself drawn to things of the spirit. I joined a spiritual community, first as a volunteer than as full-time staff. My job was in the kitchen. I was even a pastry chef for their restaurant, and wrote one of my books on the recipes I developed there without refined white sugar and alternative flours (and that was in the last century).
I also met my husband, Paul (a retired PanAm pilot), in that community. We’ve been married 22 years this month. I can gratefully say that every year together gets better. And, with two step kids, I’ve become a grandmother to two sweet boys who live much too far away.
For the past 15 years we’ve lived in Bozeman, Montana. Big Sky Country at its most beautiful. I retired over 10 years ago. And like you, wonder how I ever fit working full time into my life. I so enjoy sharing my love of food and cooking and inspiring others, that four years ago I started a food blog (Everyday Healthy, Everyday Delicious) I also teach monthly cooking classes. And, a new turn of events, I’ve begun a yoga teacher training. It’s the October yoga immersion the same weekend as the reunion that keeps me from celebrating with all of you.
It’s been a wonderful life. I include my three years at GCHS as an important part of it. While others berate their high school years, I have nothing to complain about. Great teachers, great friends, great opportunities and great memories. Thank you, everyone, for being a part of my life
Not sure where to go to college, a quick conversation with Roy Brisbois settled it for me. I asked him where he was going. “UCSB,” he responded. Okay, maybe I’ll go there, too. And I did. What a shock after three years at Cleveland where I’d come to at least recognize everyone. Suddenly I was one of perhaps 25,000 students and knew maybe two people. Patti Bignon was one of the two. We became roommates in our first apartment beginning in the summer of our sophmore year. As an aside, two of our neighbors in that Isla Vista apartment were two handsome men with names you might recognize: Bill Toomey and Bruce Jenner.
Patti and I transferred to UC Berkeley for our junior year. My first night there I was initiated into the Berkeley lifestyle. Enough said. I majored and graduated with a degree in Communications and Public Policy. Not specific enough, though, for any obvious jobs. As I had worked my way through college as a secretary, I continued doing so. Three months after graduating, I had enough money for a solo trip hitchhiking around Europe for three months. (Things were way cheaper then. My September flight was $135, Oakland to London).
Before leaving for Europe, the new person at work told me about the Cordon Bleu restaurant in London on Marleybone Lane. I made a point of going there for lunch. So enjoying the meal, I decided I’d be back in a year to attend their cooking school. And I did return after 11 months of working as a secretary once again (this time, in an architect’s office in Oakland).
Five days a week for three months, we cooked and ate a three course meal. Had a break and came back for a cooking demonstration. I only gained 20 pounds—which I soon lost after learning about macrobiotic cooking in the evenings after Cordon Bleu classes. My diet soon changed from gourmet meals to macrobiotic ones for awhile. My first day back in Berkeley I was offered a job in a new restaurant right around the corner from that Oakland architect’s office. Seemed like my Cordon Bleu certificate opened more doors than my B.A. from Berkeley.
Some people give credence to the front page news of a major newspaper on the day of their birth as holding a key to their life. The New York Times on that important day in 1948 ran a story about shortages and long lines in Russia for flour and sugar. Well, after a few more cooking jobs, I became a pastry chef working with flour and sugar. I remained a pastry chef for many years before moving on to the rest of the meal. Those years in food included working in top hotels and restaurants, being a private chef, being a catering chef in the homes of the rich and famous, writing five cookbooks, receiving a letter from Julia Child, developing a very popular chocolate cake that I named Chocolate Decadence, and appearances on local television and interviews for local radio and print.
Very fun. But I also felt I was going crazy from being around and eating much too much sugar. Three months without sugar at a retreat center on an island in Western Canada calmed my emotional extremes and cleared the way for something new.
I found myself drawn to things of the spirit. I joined a spiritual community, first as a volunteer than as full-time staff. My job was in the kitchen. I was even a pastry chef for their restaurant, and wrote one of my books on the recipes I developed there without refined white sugar and alternative flours (and that was in the last century).
I also met my husband, Paul (a retired PanAm pilot), in that community. We’ve been married 22 years this month. I can gratefully say that every year together gets better. And, with two step kids, I’ve become a grandmother to two sweet boys who live much too far away.
For the past 15 years we’ve lived in Bozeman, Montana. Big Sky Country at its most beautiful. I retired over 10 years ago. And like you, wonder how I ever fit working full time into my life. I so enjoy sharing my love of food and cooking and inspiring others, that four years ago I started a food blog (Everyday Healthy, Everyday Delicious) I also teach monthly cooking classes. And, a new turn of events, I’ve begun a yoga teacher training. It’s the October yoga immersion the same weekend as the reunion that keeps me from celebrating with all of you.
It’s been a wonderful life. I include my three years at GCHS as an important part of it. While others berate their high school years, I have nothing to complain about. Great teachers, great friends, great opportunities and great memories. Thank you, everyone, for being a part of my life
Please click on a photo to enlarge it
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Paul and I at the Taj Mahal
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One of the five cookbooks that I authored
Hiking around Bozeman, Montana (our home)
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Me teaching a class
Sweetest grandsons
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Comments
"What fun you are having! Travel, cooking/writing, wife and grandmother! Healthy yoga and no sugar! It seems we pay more attention now to our healthy and want our bodies to last!! I work at the Seattle Public Library -- will order your books! We look at cookbooks all the time, I just don't always look at the authors. Now I will!
Sorry not to be able to see you but will follow you through your blog and cook books. What a beautiful life you are having and living in Montana!
Best, Chris Van Laar
Sorry not to be able to see you but will follow you through your blog and cook books. What a beautiful life you are having and living in Montana!
Best, Chris Van Laar