Most of us are hesitant to try new things.

Not because we don’t want to but because we’ve gotten used to lingering in what’s familiar. Same routines, same habits, same ways of moving through our days. Anything foreign, even something simple, starts to feel like friction.

So, we skip it.

Typically that’s where people stop, right at the point where the feeling is unfamiliar. This class leans into that sensitivity instead of avoiding it. You’ll start with a piece of wood and slowly work it down into a pair of chopsticks. It’s not fast. It takes attention, small adjustments, and a willingness to stay with something longer than you’d expect.

Somewhere along the way, something shifts. What initially felt awkward begins to feel natural and you forgo that effort of force and start feeling your way through the process. We don’t spend much time working through things like this anymore. We’ve lost the value of slowness when it comes to our own journey in learning. We’ve forgotten what it means to know how to practice. So for a few hours, we trade clicks for carving. An instant for eventually. Uncomfortable for connection…

If this feels like a memory or sensation you’ve been craving, this class is a good place to start. Join me at Morikami Museum and Japanese Garden for this new workshop. We’ll take the time to make something functional, beautiful, and entirely your own. I hope you’ll join me!

A group of hand-carved chopsticks surrounded by dried flowers. — Similar but never the same

There are only a few spots left.

Date: Saturday, May 9th, 2026

Time: 1:00 - 4:00pm

Location: Oki Education Center at 4000 Morikami Park Road, Delray Beach, FL 33446

Sign-up: The Art of Carving- Chopsticks

Sometimes that’s all it takes to feel a little more yourself.

Eggplant and I have a sorted history. I’ve wanted to like it for ages, knowing full well it’s a food rich in nasunin, an antioxidant found in the purple skin that supports brain health. I need all of the nasunin I can get considering both my parents suffered from Alzheimer’s and dementia and yet I’ve struggled to fully embrace the glory that is eggplant. I’ve repeatedly made it with disappointing results but over the last year I’ve explored this vegetable and finally feel we have made peace. After trying a ton of different recipes, grilling it is my new go-to. I kinda like how floppy it gets in some places and crisp in others. Something about the texture makes it right for snacking and any leftovers I can easily be throw into a quick ramen bowl on those days when I’m feeling lazy.

Ingredients

1 tbsp fermented black bean paste
1 tbsp sesame or olive oil
1/2 a lime, juiced
1/4 tsp powdered ginger
1 tsp chili garlic sauce
1 tsp honey
sesame seeds and scallions for garnishing.

Directions

Slice eggplant 1/2 inch thick and lay out on a baking sheet.
Sprinkle liberally with salt and let rest for 15 minutes.
Flip the eggplant slices over, lightly salt the other sides and let rest for 15 more minutes. This will help draw out the moisture and cook more evenly.
Start heating the grill and begin making the marinade by mixing the above ingredients in a bowl or small jar.
Shake or stir vigorously to thoroughly combine.
With a paper towel, blot the mosture from the sliced eggplant.
Brush one side of the eggplant with the marinade and then lay the brushed slices face down on the grill.
Brush marinade on the other sides so that both have been sauced.
Grill for 4ish minutes and then flip,reapplying any leftover marinade.
Flip again, brushing on more marinade as the slices grill.
Continue this technique until the eggplant is cooked through and then remove to a platter and top with sesame seeds and scallions.

For Ramen Bowl

Make noodles according to package instructions.
Add sliced snap peas, a soft boiled egg, and a few pieces of the grilled eggplant.
Top with fresh cilantro and a spoonful of chili oil with black beans to finish things off.

That’s it. Simple but delicious. Enjoy!

Chopstick Carving Workshop