massage therapy journal

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MTJ People

Forty-four-year-old Kerry Methot didn’t get the singing voice in her family but went on to work with some musicians, thanks to her talent as a massage therapist and her flair for entrepreneurship. She has been a therapist for 17 years and lives in Moosup, Connecticut.

What attracted you to becoming a massage therapist?
I was in car accident and was amazed what physical therapy could do for me. When work dried up in the aerospace industry I decided to go to massage school. I gave my resume to the clinic where I got my physical therapy and have now been working there for 17 years.

Describe your practice.
I specialize in working with injuries at the Eastern Connecticut Rehabilitation Center in Dayville. I’ve been working with physical therapists and they’re amazing resources. In addition to working with people post-trauma, I also massage musicians, weightlifters and runners.

You created a rather unique internship as part of your school requirement - what did you do?
I’m a huge music fan. I met with the operations manager at the local civic center arena and offered my massage services, for free, to the musicians who came to play there. He was leery at first, but agreed. On show day, I introduced myself to the musicians and said here’s what I do, let me know if I can help. Def Leppard now hires me whenever they come to the area. I’ve also worked with Peter Gabriel, Sarah McLachlan, ZZ Top, Andrea Bocelli and Van Halen.

What do you love about being a massage therapist?
I enjoy making people feel better. Because I work with a lot of injured people, I try to give them tools so they don’t get into the same situation, for example offering different pillowing techniques. I want to empower them to help themselves.

Advice for new people entering the field?
Volunteer. Collectively, we are the voice of AMTA and I believe it’s important to give back and promote the profession. I feel it’s important that people consider volunteering at least once a year for something they feel strongly about. It’s not all about making money.

POM Cranberry Sauce

Time to Table: 15 minutes prep, 10-20 minutes cooking, 15 minutes cooling

Makes 1 3/4 cups sauce

  • 1c juice pomegranate juice (use two to three large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice)
  • 1/3c arils from 1 large POM Wonderful Pomegranate
  • 1c water
  • 1 1/4c dried cranberries
  • 2/3c sugar
  • 2 tsp shredded orange peel
  • 1 tbsp cornstarch
  1. Score one fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  2. Prepare fresh pomegranate juice.*
  3. In a medium saucepan combine the juice, water, cranberries, sugar, orange peel and cornstarch.
  4. Bring mixture to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently. (If a thicker sauce is desired, simmer 10 minutes more.)
  5. Remove from heat; stir in reserved arils. Cool 15 minutes; if not using right away, place in a tightly covered container and refrigerate for up to one week.

*For 1 cup of juice, cut two to three large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Nutrients per serving (1/4 cup): 174 calories, 0g protein, 43g carbohydrate, 0g total fat, 0mg cholesterol, 2mg sodium.

For more information on SAD from the National Institutes of Health, go to www.nlm.nih.gov/medlineplus/seasonalaffectivedisorder.html.

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