In a remarkable twist on traditional therapy, individuals battling Parkinson’s disease are finding empowerment and improved well-being through rock climbing. This unconventional approach is spearheaded by Molly Cupka, who founded the nonprofit organization UpENDing Parkinson’s over a decade ago. Her program introduces Parkinson’s patients to the vertical world of climbing, which offers both physical and mental benefits. Parkinson’s disease often impairs mobility, balance, and coordination. Rock climbing, with its demands for strength, strategic planning, and focus, serves as a comprehensive workout. Participants are securely harnessed to ensure their safety while they climb. Cupka emphasizes that the act of climbing engages the body and mind, requiring climbers to assess routes and make calculated movements, which can enhance cognitive function and physical agility. One inspiring participant is Dr. John Lessin, a former cardiac anesthesiologist diagnosed with Parkinson’s in 2003. Despite the disease’s progression, Lessin has embraced climbing, scaling walls up to 60 feet high. He describes reaching the summit as a triumphant experience: “I feel like I’ve conquered something. And I feel like the wall can’t beat me. I can beat the wall.” His daughter, Brittany, notes the significant impact rock climbing has had on her dad, claiming his newfound passion brings joy and a sense of accomplishment. Another climber, Vivek Puri, diagnosed at 38, refers to himself as “Spider-Man” when on the wall. He observes that climbing sessions alleviate his symptoms, particularly improving his fine motor skills. Puri’s experience underscores the potential of climbing to mitigate some of the physical challenges Parkinson’s presents. Beyond individual achievements, the program fosters a supportive community among participants. Climbers often form bonds, encourage each other, and share their victories together — it’s a great way to build camaraderie and take stress off patients! While rock climbing may not be a conventional treatment for Parkinson’s, the success stories emerging from UpENDing Parkinson’s suggest that with innovation and determination, patients can find new avenues to combat the disease’s effects. This approach not only challenges the limitations imposed by Parkinson’s but also redefines what is possible in the realm of therapy and rehabilitation.Climb on! Climbing Past Parkinson’s Rock Walls Are Helping Patients Rise Above
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helped cook, and created the kind of bonding experience you can’t schedule; you just lean into it and let it happen. Even before I had kids, camping was part of my story. One of the first times my wife, Marta, and I went together, we ended up at Cowles Campground in the Pecos. We camped near a creek, and in a surprising moment of primitive triumph, I caught four fish with my bare hands. I think I impressed myself more than I impressed her, but it’s a story we still laugh about today. Camping is a return to something simpler, deeper. A fire, a meal cooked in the open, stars overhead, and stories shared with the people you love. Those are the moments that stay with you, the ones that sneak up on you when you’re not looking, and suddenly, you’re grateful for a forgotten tent or a missing sleeping bag, because without that detour, the memory wouldn’t exist. It’s been a little while since our last adventure, but I feel it coming. Something spontaneous. Something under the stars. Something unforgettable. —Bert Parnall
VEGAN POBLANOS RELLENOS Inspired by DorasTable.com
Ingredients
• 4 poblano peppers, roasted and peeled • 10 oz vegan cheese • 3 large tomatoes • 2 garlic cloves, chopped • 1/2 onion, peeled and chopped
• 2–3 cups vegetable oil • 1/4 cup all-purpose flour • 1/4 cup chickpea flour • 1/2 cup cornstarch • 1/2 tsp kosher salt • 3/4 cup cold soda water
Directions 1. Using a knife, slice poblanos from stem to tip. 2. Fill peppers with vegan cheese, close, secure with toothpicks, then set aside. 3. Place tomatoes, garlic, and onion in a blender and blend until smooth. 4. In a medium saucepan over medium heat, add tomato sauce. Let simmer for 7–10 minutes, then set aside. 5. Combine flour, chickpea flour, cornstarch, and salt in a large bowl. Gradually pour in soda water. Whisk until it resembles thin pancake batter. 6. In a frying pan, heat 3 inches of vegetable oil, topping oil as needed. 7. Dip each chile in batter, then fry until golden, about 5 minutes each side. 8. Place chiles on a plate lined with paper towels to cool. Serve over tomato sauce!
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