We recently connected with Edith Johnson and have shared our conversation below.
Edith, we’re thrilled to have you sharing your thoughts and lessons with our community. So, for folks who are at a stage in their life or career where they are trying to be more resilient, can you share where you get your resilience from?
Resilience has been a buzz word lately. It means a lot to so many people. and to me it means recongizing where I can from and how I am able to carry on. I am Native American and to say that i have witness resilience is an understatement.
It starts from the people before you. My grandmother was taken from her home on the navajo reservation, Seperated at a young age from her family and forced into a life she did not understand.. She was stuck in native camp in Redding California. Watching other children starve and fight over peach pits, not knowing her future. A nun by the name is Edith took my grandmother under her wing, fed her on the weekends and asked if she could come home with her so she could teach her.
When my grandmother was released at the age of 14, she took on the English name Edith, as a tribute to the women who would not allow her to die.. I now carry that name, and it brings me sadness and make me proud all at the same time. Sad for my grandmother who lost her culture, her navajo name and ways. But proud she was resilient and is a survivor.
The restaurant food service industry is not for the faint of heart. I am only alive on this earth because of the Resilience of my Ancestors. It brings tears to my eyes in all different forms.
The world of food is ever evolving and you either adapt or fail. Its small margins, its hemmoraging in the off season, its keeping your staff happy and your customers satisfied. All while raising a family, But you know what? I Love it. And I am forever gratful to my family before me.
Thanks, so before we move on maybe you can share a bit more about yourself?
I specialize in locally forage and indigenous foods. I am an Executive Chef. I own a Mediterranian Alaskan Fusion Bistro and a Catering Company. I was nominated as one of Alaskas Top 40 Under 40 and 2 years consecutivly Alaskas Best Caterer Foraker Award.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
Honesty, Keep everything honest, I promise you will sleep better at night
Empathy, people have lives outside your business, and your employees deserve empathy, they keep your business running and are the backbones of your estabishments.
Education: it doesnt have to be college, it can be trade school, or just working your way, never stop learning and profecting your skill.
What do you do when you feel overwhelmed? Any advice or strategies?
Ive been working on this a lot lately.
I love the new generation of work force, they are teaching us that a work life balance is essential. Working to work and working to live is totally different. I take more time for myself and my family, I recognize when Ive pushed myself to far and I am working hard at breaking that habit or over working myelf. Its a hard habit to break.
Contact Info:
- Website: www.ludvigsbistro.com
- Instagram: @ludvigs_Bistro
- Other: will you proof read this for me???
Image Credits
photos by Caitlin Blaisdell
