Episode 60: A Love Language That Can Feed Your Soul with Stacy Lynn Harris

Why Listen? In my journal practice, I write down what I call “heart taps”, which are the things that speak directly to my heart. Here are a few of the heart tap moments that I wrote down from this interview with STACY LYN HARRIS: 

1. When we share food with other people: we are really sharing our souls.  
2. Everyone can grow something where they are. 
3. Get away and try to get quiet everyday. 
4. Pull weeds daily so they don’t get overwhelming. 
5. Purge the things that aren’t working for you in this season. 
6. You have to really work on not getting burned out.
7. Place importance on the really important things: people. 
8. Just show up! 
9. You have to live in balance. Some good food and some good for you food. 90/10 rule. 
10. Life lesson: we cannot control other people and what they decide to do.

Well-Tended U:
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ABOUT THE GUEST:
Southern lifestyle guru, television host, celebrity chef, best-selling author and speaker Stacy Lyn Harris wants her readers to pull up a chair, hear some funny and poignant stories, and incorporate her unfussy, delicious recipes into their special occasions and daily life. After all, like the title of her new cookbook states, food is the "Love Language of the South."

"I don't go to my home and kitchen expecting perfection," Harris writes in "Love Language of the South." "It's simply the place I go to return to what matters most: my family, my faith, and spending my days at home in the South. Time I spend cooking is time spent loving. And that's why I call it my love language."

In addition to being a best-selling author of three books and host of "The Sporting Chef" on The Outdoor Channel, Harris is also the founder of the popular Stacy Lyn Harris blog. The Alabama native and mother of seven has grown a following with her simple approach to sourcing and preparing meals – often including ingredients from her garden.

Her philosophy goes back to her childhood and lessons her grandmother and mother reinforced about food and connecting with people.

Let’s Get Connected
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Journal Junk
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Speaking Of
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