By Sara BusseStaff writer

Holly Hoffmann’s hands have nur-tured many living things in the plantworld. Now those hands are nurturinghumans, as well.

Hoffmann worked for years at Ter-raSalis in Milton. She established thelandscape division at that location,working on yards from Huntington toCharleston. Her calm, kind nature waspopular with clients at TerraSalis andin her own practice. When the shopclosed its doors, Hoffmann decided topursue a lifelong dream.

“My family was always saying, ‘Rubmy back,’ ” Hoffmann said. “I wouldalways do work on my brothers, mymom, my dad.”

So she enrolled in Mountain StateSchool of Massage and a new careerwas born. She’s renting office space inKanawha City from chiropractor MaryBeth Mangus, an old friend who en-couraged her career change. Theserene space is cell-phone free, withcalm green walls and low lighting. Aneedlework piece of native plants,stitched by Hoffmann’s late mother, isa nod to her horticulture background.

The nine-month program at Moun-tain State included 700 hours of classtime: upper college level anatomy, ki-nesiology, pathology and physiology.

“You have to understand the me-chanics of the body,” Hoffmann said.“It’s becoming more accepted in West-ern medicine as a very legitimate

health concern.”Hands-on work at the school in-

volved mimicking teachers as well aspracticing on other students. Each stu-dent performs at least 100 massagesin the school’s clinic.

“Even though we were rookies, weworked on each other every day,”Hoffmann said. “It let loose tensionsthat really changed my life.”

To be licensed, in addition to the

class and clinic work, massage thera-pists must pass a national exam.

“I have a bit of a science back-ground — I think I was a science nerdfrom way back,” Hoffmann said, laugh-ing. “When I was deciding what to dowith my life, massage wasn’t main-stream at the time. But now, it’s moreaccepted.”

Hoffmann does Swedish, deep tis-sue and neuromuscular massages. She

said she sees clients who need post-surgical stress relief, as well as thosewho just have “holding patterns” thatneed to be worked out.

She holds her hands in front of her,mimicking computer work, to describeone of the patterns that causes mus-cle pain.

“Muscles hold negative emotions,”Hoffmann said. “I know, that soundsa little ‘out there,’ but it’s not.

“Stress affects you down to a cellu-lar level. Everything is connected. Iwant it to be a healthy experience. Yes,it can be pampering, but I also see itas an assistance to healing.”

Hoffmann works by appointmentonly. Contact her at 304-552-8546 orhollyhoffmann@live.com.

Reach Sara Busseat sara.busse@wvgazette.com

or 304-348-1249.

7JSunday Gazette-Mail, February 13, 2011

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From nurturing plants to humans,landscaper becomes massage therapist

LAWRENCE PIERCE | Sunday Gazette-Mail

Holly Hoffmann has switched careers from landscaping to massage therapy.

“I have a bit of a sciencebackground — I think I was ascience nerd from way back.When I was deciding what to

do with my life, massagewasn’t mainstream at thetime. But now, it’s more

accepted.”_______

HOLLY HOFFMANMassage therapist

By Sylvia RectorDetroit Free Press

Eating healthier while eating in restau-rants isn’t impossible. It only requires thatwe make better choices this week thanwe did last week.

It’s not easy to keep saying no to foodswe love. But for me, having a game planusually helps.

First, never arrive starving. If all youcan think about is how hungry you arewhen you pick up the menu, you’re start-ing in a hole. Your will power is at itslowest point. Buy a big bottle of wateron the way to dinner if you have to, butget something in your stomach beforeyou order.

If you’re waiting for a table, stay in thefoyer. Don’t grab a seat in the bar, whereyou’re likely to have an extra drink forthe night. Liquid calories are insidious:They come in small quantities, go downeasy and don’t fill you up.

Avoid the bread basket. Ask the serv-er not to bring one, especially if it comeswith a saucer of olive oil for dipping.Keep repeating “120” — the number ofcalories in 1 measly tablespoon of oliveoil. It may be heart-healthy, but it’s nothip-friendly.

Remember the old-fashioned funda-mentals: Choose salad dressing on theside, clear soups instead of cream soupsand grilled rather than fried meats andfish. Ask for steamed vegetables insteadof starches.

Stop eating when the plate is half emp-ty. Just stop; take the remainder home.

Finally, think of each dish and courseas a new chance to make a good choice.

7 ways to keepdiet resolutionswhen eating out