22.Jun.2011

Jeanette Bronée’s Inspiring Story + Eco-Chic Cookware

I recently joined a women’s dinner club that meets about every six weeks in NYC and I’ve had the extreme pleasure of getting to know Jeanette Bronée.  Jeanette has quickly become a major influence in my life by helping me understand my relationship with food and how good and bad food choices affect you physically, emotionally and otherwise.

I was thrilled when Jeanette agreed to share her picks for the best healthy cookware.  And I was even more excited when Jeanette also agreed to share her journey from the fashion industry to her company, Path For Life, a self-nourishment center.   I left Prada for an internet venture in mid-2008 and have since experienced the highest of highs and the lowest of lows in my life, so Jeanette’s story really inspired and motivated me to believe in my path.  Jeanette once told me that we sometimes truly find our way through the worst imaginable circumstances and she has definitely done just that.

So sit back and be inspired! And then check out her awesome cookware picks and why they’re so great for your food!!

 

 

My journey – My path by Jeanette Bronée

I have always loved fashion and design and my entire life was all about that. I worked on branding and design for contemporary fashion clients who were looking to break into the retail market. I loved the newness, the creation, the curiosity, and the excitement of all of these opportunities.

That was until year 2000. My dad had been diagnosed with bladder cancer and was already in treatment, and during this time my mother was diagnosed with breast cancer. Her 3rd time. She died within 3 months from her treatment, while I was at work and my dad was on a plane coming back to NY to continue his treatment. Her death was very sudden and not at all expected, for us, nor for the company I worked for at the time. They fired me on the grounds that since I now had to spend more time taking care of my dad – I would not have enough time for my work!

I was forced to take a real hard look at my life. During my last Christmas with my mother, I did not have time to go shopping with her nor have lunch because my job demanded 24/7 of me. And here I was now, no mother and no job. I was furious. My relationship with the fashion business changed a lot that year. Especially when my father died soon after.

I still loved creating. I still loved possibilities. And I still loved to be curious. But I was also very aware that my life and work lifestyle was neither helping me be healthy nor helping anyone else to be fulfilled in their life. My long hard look at what was ahead of me was also tinted by the fact that I was single, approaching 40, and not feeling healthy. I also knew I had a high risk of developing breast-cancer.

Being a branding and conceptual thinking person, the road of discovery that had started when I first came to this country started to make sense. For years I had studied energy healing, nutrition, emotional healing, and spirituality. Path for Life was born out of my grief and anger. It was a way for me to continue to grow and heal myself and help others to do so as well. I can see how emotional healing and physical health is interconnected and that life is about the wholeness of us.

My hope is that we can all learn to nourish ourselves with love, empower ourselves with the conviction of who we are, and grow our health with good foods instead of decaying us as we age. Today, as I am nearing 50, I have found my path, and I hope to give everyone the curiosity to learn more, have the possibility to be happy and healthy, and carry the tools to create a life worth living. A path for more life!

 

 

Healthy Cookware

I spend most of my time teaching clients about healthy food choices and how their health is interconnected with both how they live and how they feel. Stress, emotional stuff, and just simply the world we live in affects our health beyond the food choice, but so does how we prepare our food. I prefer fire. The good old way of cooking over a fire is just a very basic energy that goes into the food and I prefer this to electrical and electromagnetic devises. (-that means I never use the microwave!)

Donabe Pot (#1 Above):  A rice-cooker comes in handy but there is nothing like a donabe pot when it comes to cooking grains. The fact that it’s made of clay has a lot to do with it, but the shape also lets the grain simmer in the most perfect way. I also store my grains in a donabe pot in the fridge so I can scoop out how ever much I need. Basically donabe pots are always in use in my kitchen somehow!

Yanagi Milk Pan & Yanagi Deep Pan (#2 Above): For pots and pans I prefer stainless steel for lighter cooking. My favorite cookware designer is Sori Yanagi. It’s functional, beautiful, and healthy to cook with.  Yanagi makes fantastic thin bottom, stainless steel pots that are bent from one piece of stainless for a sleek look and feel, but it also heats up the food really fast.

Yanagi Iron Deep Pan (#3 Above):  For heavy cooking, I prefer cast iron pots and pans also from Sori Yanagi. His cast iron needs to be seasoned with basic cooking oil. Cooking with cast iron is said to be especially good for women because of the iron, so it makes all the more sense NOT to use anything that is coated or aluminum since that will enter our food. Of course manufactures say it doesn’t, but I believe in the purity of my food so my cooking gear has to be pure, too. No toxins thank you! By the way, you cannot store food in cast iron, especially something with acidity, like tomato-based foods. It will cause rust.

Yanagi Kettle (#4 Above):  I just LOVE this thing. It’s almost as fast as an electric kettle so who wouldn’t prefer this piece of healthy art to electro-magnetized water!

Alessi “Shiba” Stockpot and Casserole (#5 Above) & Alessi “Shiba” Saucepan and Frying Pan (#6 Above):  For thicker stainless steel pots, I’ve fallen in love with the new Alessi Shiba line.  The design is amazing and reminds me of old style pots that really just give you the essentials.  They are designed for heavy duty cooking with a stainless steel body that touches the food and an aluminum core for better heat distribution.

Au Gratin Large Oven Baking Stone (#7 Above):  For ovenware, I actually use cast iron, but the heart stone is another favorite of mine. It changes color with use and looks like you really know what you are doing as in – cook all of the time!  Well-cooked ware you can call it! It’s also easy to clean, does not stick, and is made from stone.

Chamba Ware (#8 Above):  Natural materials work best with food so Chamba ware is perfect. It’s really versatile. From the stove top or oven and right to the table! It’s clay, easy to wash, non-toxic, and quite good looking. A bit more earthy looking for sure, but if you are into design I still call this beautiful.

Le Creuset Oval Wide French Oven (#9 Above):  Enamel cast iron is best for stews and recipes with longer cooking time but it’s also great for braising vegetables, which is my favorite way of cooking them. Food doesn’t stick, it’s porcelain vs. a toxic coating. Make sure you get it from one of the good sources that do not use lead paint and such. My favorite is the tried and true Le Creuset, but Mario Batali has created a nice looking line as well. And then there is Staub!

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4 Responses to “Jeanette Bronée’s Inspiring Story + Eco-Chic Cookware”

  1. Gordon June 22, 2011 at 11:11 am #

    Jeanette is the greatest. Style, Substance and Essence in one beautiful Being. Article on the cookware will be a great resource for me as I am at the place where it’s time to retrofit the kitchen. Now if I can only get the landlord to install a gas stove.

  2. gluttonforlife June 24, 2011 at 2:49 pm #

    Fantastic piece! Very inspiring. I have to say I LOVE my donabe, although I us it mostly to make hot pots, traditional one-dish Japanese meals that are very healthy and delicious. I’m interested in that stone, and wish Jeanette had given some ideas on how to use it. Pizza?
    Thank you!

    • jeanette bronee August 12, 2011 at 6:08 am #

      They have many different shapes and purposes for the stoneware – I use all the different ones for anything from root veggie dishes to fish. They clean up nicely and get a nice golden color with use. For the donate, I use it it cook my morning grain. A steady breakfast for me is a mix of brown rice, sweet brown rice, barley, whole oats, and nato mugi. I cook all 5 grains and rices together in the donate pot and then it lives in my fridge with constant access to good grains. If you want to see recipes for good and healthy food – visiting my food-blog: http://www.pathforlifefood.com

  3. Larry Schrecongost July 28, 2011 at 10:22 am #

    I love the commentary on this website, it definitely gives it that community experience!

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