❤️

My heart breaks for the people and wildlife affected by the Australian fires. We only have one planet and it is clear we need to change our ways to ensure its beauty and wonder thrive for millennia to come.

We love you, Australia.

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SoGood

I’m excited to judge the RGD 2020 SoGood Awards, which celebrates the power of design to do good! Submissions are any communications design projects that help to incite positive action in our communities and make meaningful changes in how we live our lives.

Applicants should submit their work by February 14, 2020 to be considered. Click here for more information.

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The Decade: Loss

The last decade of my life was punctuated with loss. In the span of four years, I lost both of my maternal grandparents, a pet that I cherished, and - the hardest, deepest - my beloved father who passed away months after being unexpectedly diagnosed with terminal cancer. Processing the finality of these events has not been easy and has left me with an emptiness that occasionally wanes but is always present. I try to work with it. I’ve tried to appease it by feeding it stimulation and adventure. I’ve tried to kill it with carbs and boys. I now just treat it as a part of me. Less a burden and more a facet of experience that can influence and direct my path forward towards the life I want to live.

You may never know the last time you get to spend with someone.

Cherish every moment.

Be generous with love.

This is the most important wisdom I gained over the past decade.

The Decade: The Climb

The most physically demanding thing I achieved over the past decade was climbing an actual mountain. At 3,776 metres, it wasn’t anywhere near the scale of, say, Everest (which is 8,848 metres) but for someone who’d rather eat doughnuts than hit the gym, this accomplishment was monumental. I did it for a very special reason - a demonstration of my deep love for my father and a promise to him on how I would fill my days with adventure in remembrance of his spirit.

I’m a person of my word.

To read more about climbing Mount Fuji, click here, here, here, here and here (or search the Japan tag for a travelogue on my other experiences in the land of the rising sun).

I made it! - the summit of Mount Fuji (©Deborah Clague, 2015).

I made it! - the summit of Mount Fuji (©Deborah Clague, 2015).

Climbing Mount Fuji (©Deborah Clague, 2015).

Climbing Mount Fuji (©Deborah Clague, 2015).

Climbing Mount Fuji (©Deborah Clague, 2015).

Climbing Mount Fuji (©Deborah Clague, 2015).

The terrain on the path heading up was quite rocky and not that easy to traverse at 3:00am on limited sleep (©Deborah Clague, 2015).

The terrain on the path heading up was quite rocky and not that easy to traverse at 3:00am on limited sleep (©Deborah Clague, 2015).

The path returning to the bottom was different terrain but equally as hard as reaching the summit. The volcanic ash made it slippery and hard to establish grip (©Deborah Clague, 2015).

The path returning to the bottom was different terrain but equally as hard as reaching the summit. The volcanic ash made it slippery and hard to establish grip (©Deborah Clague, 2015).

The Decade: The Amateur Chef

Growing up, my relationship with food was much different than it is today. Food’s primary purpose was fuel, a means to garner the energy that youth required. It was also pretty routine and safe. My homemaker mom had a few specialties that she seemed to rotate on a weekly basis. This included well-cooked pork chops with a pinch of black pepper, Prego-drenched spaghetti and, my favourite, chicken fingers and fries (being from Winnipeg, I’ve also eaten my weight in pirogies several times over). Food was not an indulgence in my childhood home. Meals were not made from scratch but rather selected for convenience. Up until a few years ago, this was my outlook as well.

The kitchen in my home is bigger than I’d ever had before. The large island just beckons to be put to use, although for a long time it was neglected to the role of storage space for paperwork and other random items. I would occasionally attempt baking something easy but nothing of intricacy. My desire to truly become a gastronomy student was instilled by my partner. One of our first dates was dinner at an Indian restaurant. He was excited to introduce me to biriyani, a rice dish heavy with spices and mixed with assorted meats. My experience with Indian food was minimal up until that point and I was admittedly concerned about the effect it would have on my limited-palate stomach. I approached it slowly, taking small spoonfuls … until I couldn’t stop. The flavour was so rich. It opened my eyes to a whole new world. Biriyani has also become my favourite food. I like it more than pizza - which is really testament to how delicious it is.

Now I take a great pleasure in not only eating but the entire process of cooking from researching new recipes to learning what umami is. When I travel, I am most excited about leisurely exploring the grocery stores and markets for spices and other ingredients not readily available at home. My creative flair is now being applied to cuisine as both hobby and art form. My waistline may be expanding but my overall health and enjoyment in life has never been better.

Cooking at an apartment in Paris (©2019, Deborah Clague).

Cooking at an apartment in Paris (©2019, Deborah Clague).

Bison kebab with homemade tzatziki (©Deborah Clague, 2017).

Bison kebab with homemade tzatziki (©Deborah Clague, 2017).

Tandoori chicken with biriyani (©2019, Deborah Clague).

Tandoori chicken with biriyani (©2019, Deborah Clague).

Lemon-garlic-rosemary chicken with black rice and vegetables (©2019, Deborah Clague).

Lemon-garlic-rosemary chicken with black rice and vegetables (©2019, Deborah Clague).