I have always admired Julia Childs. Having failed out of cooking school in France she didn't let that stop her from achieving her goals. She is well known for her light airy voice and the glass of wine she always drank while cooking, a little for the food and a little for her.

Her husband was her first fan and did the initial photography of her cooking in their home. I recently took one of her early VHS tapes out of the public library and was very surprised to find her cooking on an electric stove, with a non stick teflon pan and a plastic spatula in her hand. The kitchen is very primitive, she stands with her back to the camera, as her husband manuvers around her 6 foot 2 inch frame. It is just her on the camera, no audience. The tape is very simple, Julia cooking, and talking about cooking, the raw chicken laying on the counter. She is all about the food, her love for her work is evident. I am energized by her "can-do' attitude. I repeat to myself in true Warrior fashion "If Julia can cook in that kitchen with those tools, I can do the same!"

When the Geno-type diet came out in December, it took me a bit to get my self sorted out. Three new food lists to learn, rather then two blood type lists, I struggled for a few weeks with the ideas in the book.

Just a month prior to the GT book being released, I had been toying with the idea of becoming a "full vegetarian". I even posted on the forums that I was considering being a vegetarian I got mixed responses, regarding the need for animal protien. I really felt like my body was asking me to be a vegetarian, I kept refusing. I have always eaten a lot of chicken, considered the healthier meat it was easy to justify. With a family of four (two O's and two A's) chicken was the one meal I could make that my whole family would eat peacefully and it filled in all the meals when I didn't know what to cook. It also is the one food that is easy to get while dining out. Giving it up was not an easy choice; I have sympathy for all the BT B's, that do not eat chicken.

So I will admit it came as no surprise to me when I read the list of poultry items with the words "none recommended" and turkey being neutral. I knew giving up chicken was what I needed in order to enter middle age and continue feeling fit. Seeing it written down in the Genotype book made all the difference for me. Once I saw it in print I was ready to embrace my Warriorness and become a vegetarian (I do continue to eat fish). I just needed the push forward towards my conversion.

For years I have had chicken cutlets neatly stacked in my freezer, they are all gone, replaced with turkey for my Gatherers and Teacher. The fridge now has about 5 packs of tempeh and tofu ready for a quick meal. I feel good, I even lost 5 lbs without even knowing it. I feel settled both physically and emotionally, amazing how food can do that to you. I think I am the most contented I have been in years. With this change has come an ability to move forward and believe in myself. I am taking on new challenges, that I would not have thought of a few months ago. Like Julia my husband is my biggest fan.

Julia Childs didn't get married till 1946 she was 34 years old considered old for her time. Then it wasn't till she was 40 that she brought French cooking to the United States. She demonstrated to a generation that they can cook like pro's in their own kitchens. She had a true "can-do' attitude.

Julia Childs has a famous quote in regards to when she first tasted fine cuisine and knew it would be her destiny "an opening up of the soul and spirit for me" (Julia Childs). I'll bet Julia felt very content once she discovered her destiny.