Opening Doors

“Be an opener of doors” 
 Ralph Waldo Emerson
Often I am asked why I named my business Open Door. One of the several reasons is in the question. The name produces, in many cases, curiousity and I view curiousity to be the stem of change and growth. At Open Door Integrative Wellness, we consider the client to be a partner and prime driver of their healing and transformation. It is critical that they are curious about themselves and the ways in which they can take control of their health. Through knowledge, support and time, one can make choices that have tremendous impact on one’s well being. So, by being curious, walking through the Open Door, a person or organization can connect with our team in order to learn and experiment with pragmatic tools that will bring greater vitality and resiliency.

An Open Door is also fully inclusive. We are constantly trying to find ways to open the door wider by reaching out to the community in order to make our offerings more affordable and accessible. Aside from seeing clients at our WRJ location, we are doing outreach and pro bono work to broaden our reach.

Open doors have always symbolically represented transformation and opportunity. Our hope is that by walking through the door, literally and figuratively, one can begin to make steps toward the health and wellness that is inherently available to all of us. It invites discovery and investigation. This is the premise of much of our programming and is especially important in our Experiential Learning Labs

The Labs have been developed so that participants can learn about the nature of a topic and gain skill and knowledge with tools that can minimize the negative effects of stress, pain,and poor sleep. Specifically, this October we are, again, offering our 6 week Stress Reduction Experiential Learning Lab. It will be an opportunity to decrease the negative impact of stress on your life. Please check out or website for details.

Please know you are always welcome at Open Door and we are available to discuss ways you might discover a better quality of life.

To your health and opportunities to open doors in your life,

Kate Gamble, Founder

Landon Hall

 The word is out:  Meditation is good for you – for your heart, for your relationships, better sleep, better eating habits, and more.  Name an area in your life where you’d like to experience greater health and well-being, and you’ll probably find some evidence saying that meditation can help.  While this kind of hype inflates expectations, it’s kind of like the old joke:
Worried that their son was too optimistic, the parents of a little boy took him to a psychiatrist. In an attempt to dampen the boy’s spirits, the psychiatrist showed him into a room piled high with nothing but horse manure. Instead of displaying distaste, the little boy clambered to the top of the pile and began digging.
“What are you doing?” the psychiatrist asked.
“With all this manure,” the little boy replied, beaming, “there must be a pony in here somewhere.”
Kidding aside, while the benefits buzz may seem overheated, there is good science and anecdotal evidence behind it. Nevertheless, in our busy lives, carving out time to develop a meditation practice can be quite daunting.  Creating new, sustainable habits of any kind is hard to do.  What helps?  The answers are different for everyone, but there are some universals when it comes to meditation:  create a doable practice structure, practice with others, and mix in pleasure and fun to sweeten the task.
A new class beginning in the studio at the end of October, Cultivating Mindfulness Through Practice and Play, combines these elements. Structure and companionship: the group will meet on Mondays at 5:30-6:30pm from October 30- November 20. Pleasure, accessibility, and fun:  we’ll be using the meditation app 10% Happier, which offers excellent content delivered in short videos of some of the best meditation teachers working today.  Check it out for yourself at  Come join us to create a new habit of meditation practice in your life or to reinvigorate your practice that has waned.

For more information or to register please email Landon Hall at or visit Open Door's website.

Fall Back and Relax
 An Art as Therapy Experiential

Alison Hunt

On October 21st join Alison Hunt, mental health counselor and art therapist, for an afternoon of relaxation and art making. Alison will walk the class through a guided relaxation, which will be followed by a painting experiential and discussion. Class open to individuals 16 and up. 

For more information or to register please contact Alison or visit Open Door's website.
Flavors of Fall
Holly Westling

October is my favorite month in Vermont - all the colors outside and all the yummy smells of garden harvest inside  With our long winters, we need to preserve the sweet summer goodness of vegetables grown in our rich New England soil. Many vegetables will freeze just fine as is:- such as kale (rinse, chop and freeze); tomatoes (rinse and freeze - some people like to parboil them first but this is not necessary); peppers (chop and freeze).  When I have extra time, I love to create delicious stews, soups and sauces from my harvest.  There is nothing like eating a vegetable stew during the short days of February that fills you with flavors and nutrients from your summer garden.  Cooking stews over low heat such as in a crock pot help preserve the flavors and nutrients.  One quick and easy recipe that enables you to enjoy your sweet summer tomatoes 4 months later is to chop your tomatoes (about 5 pounds) and simmer them in a big pot over low heat partially covered for a couple hours.  This also works well in a crock pot if you do not have the time to cook on the stove.  You can add garlic, onion, basil and oregano while cooking and freeze it as a sauce or just freeze the reduced tomatoes and use this as  a soup base later on.  One of my favorite harvest recipes is this ratatouille recipe I adopted from Killdeer Farm.  It is so easy and a delicious way to preserve many of the garden vegetables.  Enjoy!
Slow cooker Ratatoulle 
(Modified from Killdeer Farm)
4 T olive oil, divided, plus more for drizzling
2 medium yellow onions
1 pound eggplant
1 pound zucchini
2 large, red, green or yellow bell peppers
1 pound tomatoes
4 - 8 cloves garlic
2 tablespoons unsweetened tomato paste (optional)
1/2 tsp sea salt - plus more for seasoning
1/4 c coursely chopped fresh basil leaves

Heat 2 T olive oil in large plan over medium/low heat.
 Add onions, salt and cook while stirring occasionally until onions are softened and light, golden brown (about 30 minutes).
Trim eggplants, peppers, tomatoes and zucchini and cut into 1 inch cubes and place in crock pot.
Finely chop the garlic and add to vegetables.
When the onions are ready, add tomato paste and coat completely before adding to the vegetables stirring until well mixed.  
Add remaining olive oil and a little sea salt if desired.
Cover and cook over high for 4 hours or low for 6 - 8.
 If there is excess liquid, uncover for the last 30 minutes of cooking.
Stir in the basil and drizzle with olive oil if desired before serving, salt as desired.
Sprinkle with freshly grated parmesan cheese before serving.
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Hannah Lyons