St. Mark’s Episcopal Church Gets Blue Zones Certified

On February 8th, St. Mark’s Episcopal Church officially became the first faith-based Blue Zones registered organization on Marco Island. Reverend Jessica Harris Babcock cut the ribbon alongside members of the congregation and representatives of Blue Zones of Southwest Florida.

As a Blue Zones certified congregation, St. Mark’s is committed to improving the well-being and longevity of their members by promoting healthy choices in regards to diet, exercise and spirituality. They are encouraging their members to get involved by joining one of their men’s or women’s walking groups called “Walking Moais” or by participating in Blue Zones related activities.

Moais (pronounced mow-eye) comes from Okinawa, Japan, meaning “meeting for a purpose.

Blue Zones is about complying with the nine healthy lifestyle habits shared by people who’ve lived the longest. According to members of St. Mark’s, it wasn’t that difficult because committing to God and committing to yourself goes hand in hand.

Focusing on eating healthier or going for a walk on a beautiful morning on Marco brings you closer to God. At St. Mark’s there is a sense of belonging with the varied activities offered to members of the congregation.

Creators of Blue Zones looked at where people lived the longest, healthiest lives and tried to figure out what it was those people were doing. Based on their findings, Blue Zones created their “Power Nine” initiatives to help people live healthier and longer.

According to the “Power Nine” initiatives – moving/exercising, eating less meat and having a more plant-based diet; taking time to downshift; investing time with family; waking up with a purpose each day and surrounding yourself with people with positive behaviors – are components likely to add to a longer and healthier lifestyle.

Right after the ribbon cutting ceremony, St. Mark hosted a private Blue Zones cooking demonstration and dinner led by Chef Laura Owen of CJ’s on the Bay, the first Blue Zones registered restaurant on Marco Island.

It was a plant-based menu starting with Hearts of Palm Ceviche with sweet onions and red peppers with fresh cilantro and lime juice – a favorite from Costa Rica. Chef Laura served a Veggie Cassola with slow cooker cannellini beans – a Sardinian recipe. For sweets, she served Greek inspired honey cookies.