Betsy Robinson

This week I’ve been watching a lot of old movies on my very new, very high-tech computer. I suspect I’m seeing more pristine images with more clarity than directors Preston Sturges or William Wyler ever imagined possible. I’m admiring and enjoying the movies, despite periodically cringing at the racist images and appalling stereotypes and even animal abuse (lovely Audrey Hepburn terrorizing a poor cat in Breakfast at Tiffany’s). After all, such things were believed to be acceptable in the twentieth century.

Since a new decade is around the corner, it seems fitting to contemplate that which is considered acceptable today that may someday cause us to cringe or laugh in horror. What common practices will seem primitive? What will cause future generations to shake their heads in shame? Although I am not a professional psychic or a historian or particularly smart, I do live in the age when every thought can be publically published, ergo, here are mine (feel free to contribute your own in “comments”): Read More 

About 12 years ago, I discovered Light of Consciousness magazine and ever since I’ve been a fan. The magazine’s staff is volunteer and they work in a place called the Desert Ashram in Tucson. Founded 22 years ago by a guru named Swami Amar Jyoti, Light of Consciousness publishes quarterly and is sold at newsstands. And in case you’re assuming that a magazine made by volunteers in an ashram follows some kind of doctrine or is even cultish, I’d like to assure you that this is not the case. Read More 

I believe I have finally found my next career. It happened in an epiphanous Facebook post when I realized my true calling. Following are installments of my new Online show, “The Really Terrible Cook + Occasional Fashion & Beauty Tips.” My expert credentials: None whatsoever.

Enjoy, and you’re welcome.


A Unique and Speedy Dinner:
Although I am not a cook, I’ve become giddily experimental since cooking a vegan Thanksgiving dinner for my friends Nurse Mia and Dr. Robert (a die-hard carnivore, who liked it). And my middle name is Julia, which, I believe, qualifies me to put stuff in a pan: vegetable stock, scallions, onions, kale, mushrooms, eggs, salt, pepper, wheat flour, black currents. Stir till it’s not so watery or your arm gets tired. A very tasty and unique experimental dinner from Ms. B. Julia. You're welcome. Read More