If working a full-time job in production does not take enough toll on a mother's life, she has a 2nd job going home after work - taking care of her spouse and children.  Millions of women in our society do what needs to be done to handle it all.  With fast growing, lovely and smart children, our forever joyful kitchen staff, Nelly Lizama not only juggles this challenge well, but also assists other people needing help along the way! 
When I see Nelly's teenage daughter and her 'tres-amigos' - Isabel, Nancy, and Margarita - tidy up our offices and cocina-central each week, I am touched by their consistent, quiet hard work to keep the work space clean, pleasant and eco-friendly !  Sometimes, I bring them a Horchata or give them a Cafe Gratitude gift card I purchased on payday to dine after work.

So, to Nelly, who is always smiling and singing while making Soups, Crackers, preparing Vegetables, etc. in the Cafe Gratitude Kitchen for over 5 years, I say....."Gracias Madre" !

After working on a Saturday afternoon and evening to catch up with accounting projects, I decided to go home to Vallejo, taking the Ferry at Pier-1, SF.  

What lead you to want to become a chef?I absolutely love to cook, I love to give all of my heart to the people through the flavors of the food.

What do you love about food in particular and how has it changed your life? I love the flavors of food, the variety of ingredients that are available to use and combine.  Food has really changed my life -- since I have stopped eating meat and have been eating more vegetables, I feel healthier and more vibrant.  I was diagnosed with Diabetes this year, and have been being really successful at healing myself simply through these changes in my diet!

How long have you been in the industry?
I've been working in the food industry for 15 years - 14 years working with meat, and a year and a half working here at Gracias Madre in a vegan environment.  It's a really different environment, and vegetables are so much healthier than meat!  I really like vegan Mexican food -- it's not fattening, it's healthier, you feel stronger, and it's delicious!

Have you been a chef before?
Yes, for 14 anos.

What were you doing before you came to Gracias Madre, and what do you plan to do next?
Before I was in charge of a meat-based taqueria, and I am so happy with my transition to Gracias Madre.  My future plans are to continue on with Gracias Madre, and bring it even greater and greater success!

What is surprising and unique about you that most people would not know about you?
People might not know that I'm very peaceful, that I'm extremely dedicated to my responsibilites, and that the most important thing to me are my food and my customers...without my customers, I wouldn't be who I am.

What's your favorite vegetable and fruit?
My favorite vegetable has recently become lettuce, and my favorite fruit is the plantain.

This week I'd like to feature one of our favorite people, Mark Tucker.  Mark is a playful, delightful, and sweet man who has been a part of the Cafe Gratitude family to such a degree that everone calls him Uncle Mark.

Mark's work is up at Gracias Madre this month.  Check out his treasures: this is his first public debut!

Vegans, omnivores, and cordial companion animals agree: Gracias Madre is heating up the mission with its delightfully fresh Mexican fare.  Cafe Gratitude's new Vegan Taqueria may have little precedent, but, "good eating is, after all, good eating and Gracias Madre, with reasonable prices, organic ingredients, and its way with the Mexican pantry, is deservedly packed and adored."

Read more of Patricia Unterman's review at the San Francisco Examiner.

We are in Italy at a farming conference! We are also going to visit a small agricultural based community. It is exciting seeing others who are growing food and serving the planet in this way. 

Since we just arrived today, I'll share more next week....