When she isn’t spearheading causes, or creating jewelry, Debbi is a personal chef who prepares organic, vegetarian, vegan, and raw foods. This is a personal passion that started years ago–Debbi is fond of the idea that one must walk the walk—a practice what you preach mentality.
When Debbi was six or seven, she became a vegetarian. Initially it was more an adverse reaction to the texture of meat. A little later it was for more sentimental reasons. Into her late teens and early twenties, Debbi began doing research, and the concept of being a vegetarian took on a whole new life. After reading John Robbins book Diet for a New America, and becoming aware of the reality of industrial farming, Debbi became admittedly angry. She channeled that emotion by joining PETA and protesting. And then she decided to take a more proactive approach.
For years Debbi owned salons, and while getting to know her clients as their personal hairdresser, would share her knowledge of vegetarian food with them. After meeting her husband John, Debbi got the opportunity to take her personal beliefs about food, to bring about positive change for others.
John had been in the restaurant business, though not of the vegetarian persuasion. The restaurant the couple opened together, in Jensen Beach, Florida combined John’s knowledge of the restaurant industry with Debbi’s recipes for organic vegetarian cuisine. Called Nanakai’s Organic Spirit, the café of mainly al fresco dining, featured numerous artistic aspects–everything was for sale from the flatware to the chairs. Vendors (think hemp clothing), displayed their items for purchase throughout the space. Live music enhanced the community draw, and the café became very successful. As it grew in popularity, the cafe gained clientele from unexpected places. A well-known last resort holistic wellness center began sending their patients in for regular meals. Nanakai’s Organic Spirit also prepared all the lunches for a local Montessori school. The café was an all-encompassing labor of love. When family priorities called the couple and their two young daughters back to the Eastern Shore a few years ago, it was initially a bit of a shock.
Even just a few years ago, very few people were concerned with the concept of organic, local foods, or even recycling—let alone what a vegetarian or vegan diet consisted of. Debbi wanted to bring her knowledge to her newfound local community, so she started out small. A few dinners here or there, food workshops and classes in partnership with local organizations. Since that jumping off point, Debbi now prepares her food for personal clients, weekly. She’s actively thinking about opening a restaurant here, but with two young girls, and many pans in the fire, now isn’t necessarily the right time.
Debbi and husband John are very interested in the idea of building strength in community through food. They hope to have community dinners in the near future. In the meantime, Debbi has recently started preparing lunches for Baked Dessert Cafe in Berlin. The local favorite spot features handmade bread and desserts prepared with natural ingredients. When the bakery changed locations to a larger space, Debbi’s food was a perfect progression to the next step–providing lunch items.
The times, they are a changing in terms of organic, local, fresh, healthy food as a movement—with Berlin, MD being a hotbed for that change. People like Debbi and John Colley are pivotal parts of bringing that change to fruition. For his part, John is instrumental in providing tutelage for organic gardening. Working for a number of personal clients, and maintaining the grounds at the Atlantic Hotel, John also creates the various demonstration gardens seen throughout Berlin. He also constructs spiritual gardens for individuals—for meditative, therapeutic, or in remembrance purposes.
Look for the Colleys to be involved in additional health-conscious cutting edge endeavors in the near future. Just a few months ago, the Colleys joined the Fagers at the Atlantic Hotel, combining forces for a mind, body, and spirit dinner. John Fager brought Buddhism to the mind, Reverend Michelle Fager worked on the spirit, and Debbi and John Colley prepared food for the body. This is the kind of dinner you’d expect to find at some overpriced retreat high into the mountains. Instead, it’s being introduced in the little community of Berlin, MD for about $30 odd dollars a head. Certainly that kind of dinner needs a sequel.
The thing about the Colleys is that they’ve got it—and what “it” is, is an appreciation for the local community, the farmers, themselves, and the world at large. They simply appreciate life, and they know how to live it…better. But instead of standing on a soapbox and preaching to the rest, they share their lifestyle in a welcoming and unassuming way. They are the people that you meet, when you’re walking down the street, who just happen to know a little more about the right way to live.
