Rebecca Crichton

Dec 8, 2024 | 3rdactmagazine.com | Rebecca Crichton |David Nemetz

You say “Boomers.”  I say “Sex, Drugs and Rock and Roll!” I also say: “Lentil Loaf and Tofurkey. And Vegetarian, Vegan, Macrobiotic, and Organic.” If you relate to those foods and labels, you might remember how they became familiar when the Boomer generation, with its accompanying seismic social changes, were redefining American culture and cuisine.

Dec 8, 2024 | 3rdactmagazine.com | Rebecca Crichton |David Nemetz

A mother-daughter conversation about aging, care support, and end-of-life. Rebecca Crichton’s life stage and encore career align with her volunteer interests in aging and the field of hospice and end-of-life care. As Executive Director of Northwest Center for Creative Aging (NWCCA) in Seattle, she designs programs and presentations that incorporate information and practices related to successful aging and its inevitable endpoint.

Aug 16, 2024 | 3rdactmagazine.com | Rebecca Crichton |David Nemetz

My grandmother made the best kosher dill pickles I ever ate. My mouth salivates when I think of them even now, seven decades later. After our 10-hour drive from Long Island, New York they were the first thing I sought when my family arrived in Akron, Ohio. The pickles were among several Eastern European treats my grandmother was famous for.

Jun 4, 2024 | 3rdactmagazine.com | Rebecca Crichton |Victoria Starr Marshall

Using Layered Ingredients Make for Simple Summer FareThere’s a rule of thumb for travelers when contemplating trips to places with changing weather—dress in layers! That concept taps into three attributes I consider important for aging: Flexibility, adaptability and resilience. Discovering what is possible and appropriate at any given time relates to more than just travel. I now see how layers apply to more than clothing choices.

Mar 2, 2024 | 3rdactmagazine.com | Rebecca Crichton |Victoria Starr Marshall

(But a Food Processor and Well-Stocked Pantry Helps)Before I sold my house and moved into a rental apartment in 2019, I had two Chinese roommates over the course of three years. The women were in their 30s and on special visas so they could work in science labs at the University of Washington. We were remarkably compatible in ways that surprised me. The deepest connections were about food and education. My housemates cooked every meal on my gas stove.