Last month, Reed’s Bay students harvested 153 pounds of produce. They enjoyed the fruits of their labor (literally), including eggplant, cabbage, bok choy, purple and green beans, taro, sweet potato, breadfruit, papaya, peppers, basil, and cilantro. The group plucked oranges, tangerines and kumquats to marinade chicken and tofu, and livened up vegetables and salads with …
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Makahiki, an Ancient Hawaiian Celebration
Makahiki is a holiday season that punctuated the yearly farming cycle in ancient Hawaii. Makahiki was a time of rest and renewal in preparation for the next growing season. Makahiki is similar in timing and purpose to Thanksgiving, Octoberfest, and other harvest celebrations. This week at Pacific Quest, students have been learning about Makahiki and …
Pacific Quest Gave Me a Place to Process my Grief
Here is a testimonial written by a student, reflecting on her 1 year anniversary since graduating from Pacific Quest. Pacific Quest was hands down one of the most pivotal experiences of my life. I entered PQ as a scared teen who was neck deep in avoidance and believed the prospect of long term recovery to …
“I am the strongest and happiest I have ever been” -Alumna Testimonial
Before I went to PQ I was in the darkest and most desperate place I have ever known. I was having intrusive thoughts of suicide serval times every 10 minutes. I had lost all hope and given up. I felt like nothing was real, and that nothing truly mattered in this life anyways, so who …
October Harvest
Last month, Reed’s Bay students harvested 153 pounds of produce. They enjoyed the fruits of their labor (literally), including eggplant, cabbage, bok choy, purple and green beans, taro, sweet potato, breadfruit, papaya, peppers, basil, and cilantro. The group plucked oranges, tangerines and kumquats to marinade chicken and tofu, and livened up vegetables and salads with …
Say you want a VEGGIELUTION…
PQ Therapist Mark Storey and Family Services Director Mike Sullivan teamed up with Sky’s the Limit Fund to host a community gardening event in San Jose, CA. Veggielution, a community garden set in reclaimed land under a myriad of freeways, was excited to host the group. It was a huge success, and a great reminder …
The Perfection Pressure Cooker
This month Genell Howell, LMHC, CSAC, SEP discusses about a common trait we see with our internalizing students. The Perfection Pressure Cooker Many of us strive to be better at our jobs, school or in our home life. We look for ways to improve and succeed. Perfectionists are also looking for success, however, they impose …
Clinical Spotlight: Genell Howell
Genell is a Licensed Mental Health Counselor (LMHC), Certified Substance Abuse Counselor (CSAC) and a Somatic Experiencing Practitioner (SEP) with advanced training in mind-body therapies. Somatic Experiencing (SE) is an evidenced-based therapeutic modality that incorporates the body and felt sensations into therapy. SE is particularly effective in treating individuals with trauma symptoms or high levels …
The Four Roots of Horticulture Therapy: Ecological, Intentional, Cyclical & Experimental
In the following article, PQ Therapist Intern and Program Supervisor Sarah Blechman, describes an outstanding training facilitated at Pacific Quest bi-annually. The Four Roots of Horticulture Therapy: Ecological, Intentional, Cyclical & Experimental Over the last two weeks, PQ hosted the bi-annual company-wide horticulture therapy training. Michael McGee, Dara Downs, Sarah Blechman, and Anthony Florig designed …
Young Adult Transition Association 2018- Addressing Technology Challenges
The Young Adult Transition Association Conference, 2018, set in the beautiful town of Coeur D’alene, Idaho, just convened. Kellyn Smythe and Mike Sullivan from Pacific Quest were among many conference attendees drilling into the conference theme: the impact of technology on young adults. It was inspiring to be immersed in such great thinkers! 21st century …
September Harvest!
September is a great month in the organic garden. PQ young adults at the Reeds Bay campus harvested 311 pounds of lovely edibles. We enjoyed fresh coconut, jackfruit, basil, bok choy, brussel sprouts, cilantro, cucumber, green beans, kale, pineapple, starfruit, papaya, and a variety of peppers. The students continued to stock their oversized pickling jars …