refrigeration: the doorway to heaven


They say the kitchen is the heart of the home, and if this is the case, then the refrigerator is the Left Ventricle. Refrigeration — an oft overlooked luxury that allows us to engage in nourishment beyond the limitations of the seasons and our geographical whereabouts — creates a space where we  can cultivate an awesomely satiating habit of reflection.

Just as everything has its place in your space, the fare you choose to consume in your temple will directly impact who you are as a person. As delineated in my recently published book, An Aspirational Space, this underlines the guiding principle of Chapter One: everything in your life is a part of you. It becomes you. It is you.

So when it comes to your place of refrigeration, ask yourself, in this particular space, what will I choose to conserve and incorporate into my life?

Just now, I’ve opened my very own fridge: a Meneghnini La Cambus, one of my favorite kitchen selects. What I saw truly brought joy:

  • Two batches of cashew yogurt, activated

  • Micro coriander, picked only yesterday, from my neighbor’s botany practice

  • Farmers’ coop selection of greens and reds

  • Eggs

  • A vessel of delicate bone broth harvested from the Bovina Animal Sanctuary (all animals passed of natural causes, of course)

  • Eggs of a Chicken (Brown Leghorn and Cochin are my preference)

  • Oatly Oatmilk (I occasionally will sip a teaspoon in the morning if I’m feeling ebullient)

  • A high-frequency coal-charred turkey breast with sun-activated protein

  • 6.022 × 1023 molecules of two hydrogen atoms covalently bonded to a single oxygen atom

If I’m being honest, there was a time when I was skeptical of the whole concept of refrigeration, much like how my parents’ generation feared radiation from microwaves, or how people today fear radiation from X-ray machines. With time, patience and persistence, I’ve converted  my cooling haven for food into a personal retreat to enjoy in my everyday life.

With you,


GG Hawkins