My featured image is one I took from a car as I was about to board an airplane from Los Angeles International Airport. At one time, the Mid-century structure was used as a restaurant and remains a symbol of the airport. I like the “Atomic Age” design, which the light poles further establish.
My topic today explores a framework that we can employ in our learning processes of one another. National Geographic Society uses this framework to help people understand the concepts of geographical inquiry. The Society calls it a, “Learning Framework.” I adapted NGS’s framework for teaching self-awareness, which greatly improves how we interact with those who we see different than ourselves. I call it, “A Learner’s Mindset for Understanding Self and Others.”
Did you know there are people who do not recognize that they have a culture? This continues to be a heavy subject in my teaching. Teaching cultural awareness required that I create/adapt this framework. Usually, I present this in a table for easy usage. Here, I present the framework in narrative form. The framework focuses on three elements: Attitudes, Skills, and Knowledge each with three subheadings.
A Learner’s Mindset for Understanding Self and Others
Curiosity: Engage in an on-going process of learning about yourself, about others around you, and about the environments (spaces) you and they inhabit.
Responsibility: Have concern and care for the well-being of other people, their journeys, and their experiences.
Empowerment: Understand your unique lived experience. Developing shared experiences builds self-confidence in social interactions. Empower others by internalizing that “different” is not bad or threatening. State your opinions and listen to others.
Observation: Create a framework for knowing through the “mental” gathering of data, which informs our daily behavior and interactions. Are you able to observe without judgement?
Communication: Use language and media that speaks to truth, historical uses of words, and implications of wording in spoken language, writing, visual, and audio media. Apply this mindset to advancing learning about self and others.
Relationships: Collaborate across disciplines to advance understanding. Listen to re-state the main points and to find common ground. Above all, build and value your relationships, which dissolve the lines of difference.
Understand the Human Journey: No two humans have the same journey. Share the story of your journey. Listen to the story of another person’s journey. All humans develop their preferences, their ways of knowing, and their observations of others depending on their journeys. Do some humans have an advantage over others based on their journeys?
Understand the Interconnected Human Systems and their Dynamic Forces: Seek and internalize frameworks of information to discern between truth and convenience. Discern the quantities, patterns, rhythms, and symmetry in human systems. How are they unique, and how are they related? How do they change over time?
Acknowledge and Celebrate Human Difference: The social construction of hierarchies, class, and race historically benefit some groups and put others at a disadvantage. We can build relationships across these social barriers to see one another as individually contributing to the social fabric of humanity. Celebrate this.
This may not be the answer to every little thing in human interactions, but I do believe that it can be a start in our interpersonal relationships with those from cultures different than you own. Yes! Every human has a culture! Simply put, our cultures come from our knowledge and beliefs systems. Culture comes from our patterns of behavior learned from childhood, our language, our symbols and institutions. Culture is created, learned, and shared. Thrown together, the definition of “culture” seems to challenge people. To some, “culture” might seem an abstract concept mostly because some do not think about what constitutes “culture”
Sit down and think about your own patterns of behavior. Where did they originate? Human difference is a marvel. Celebrate it.
As COVID restrictions begin to ease a bit, we appear to be interacting more often and frequently, without masks. I hope we are not being premature in our ease. I read a quick headline today that said that our isolation for the past 20 months may have taken a toll on our cognitive functions. I think we shall see more on that as we continue to examine the far reaching effects of a pandemic in contemporary times.
I must admit that I have ramped up my interactions across the dining table, both at home and with friends. One of the great opportunities of working at a university gives me the privilege of working with students from a variety of backgrounds, countries, geographies, and traditions.
My “featured image” demonstrates the diversity of my interactions that include dining. Enoch, a city planner, and Elfadil, a soil scientist, hail from Africa: Ghana and Sudan, respectively. These two brilliant young men prepared a feast for hubby and me. Each dish featured chicken, and one dish feature the addition of goat.
When Enoch comes to our house for dinner, he often treats us to Jollof Rice. He gets the spice blend from his home country, blended by women who specialize. He shared a nice pint sized jar with me. The best I can do is taste and try to decide what’s in it.
I taste the seasoning mix, and then write down what I think: crushed chicken bouillon, garlic powder, onion powder, ginger, onion flakes, chili flakes, black pepper, nutmeg, and thyme. While I am certain that the “spices” contain other ingredients, this is what I think I know, for now.
Let me tell you about the stews, which our hosts served with rice, which they prepared with cardamom pods floating in the water during the cooking process. First the gentlemen offered a simple salad of lettuce, tomatoes, and a cucumber served without dressing. I forget that a salad does not need any type of dressing to be satisfying. Then the stews…
First of all, I love that they offered hot tea with the meal in small glasses. It made the evening so elegant yet simple. We ate around the coffee table in the small, student apartment, which was a celebration of its own.
Both Enoch and Elfadil shared their recipes:
Enoch’s goat and chicken stew:
Brown goat chunks and chicken thighs in garlic, ginger, hot pepper, onion, tomatoes, black pepper and Jollof rice spices. Blend vegetables. Sauté the vegetables, then blend them. Add water. Simmer for the afternoon preceding dinner time. Serve with fragrant rice.
Elfadil’s chicken stew:
Fry onion, add salt, turmeric, black pepper, cinnamon, cardamom, ginger, curry, mix all together. Add garlic. Add cut chicken to mix. Put lid on and simmer. “Wait for the magic to happen!” (My quote, not Elfadil’s) After cooked, add tomato sauce and let cook for 5 minutes and add garlic. Replace lid for 5-10 minutes before serving. It simmers into a rich thick stew.
Enoch’s goat and chicken, pictured above, is the redder sauce of the two. Both stews tasted warmly rich with the combination of spices most aromatic to the senses. We ate heartily!
I had a geography student live with us five years ago while she gathered data. We lived in another part of the state at the time, and I worked for the same university in another research position. Anyway, when the student returned to campus, and I had to be there, she cooked for me in her tiny, student apartment. She was from China. ” Kathy Su” prepared a feast of meats: beef, chicken, and lamb. She roasted all the meats separately in her tiny oven. She flavored the meats with ginger, soy sauce, and sesame oils. Each meat added its own flavor profile to the similar ingredients. Kathy chopped the meats and then put them back in the oven to finish cooking to tender morsels with crispy edges. She served a big dish of steamed rice, and we enjoyed the meats, which were “finished” with chopped green onions! I wish I had pictures, but I didn’t think I would be writing about it. Once again, simple ingredients for a sublime dining experience.
Next time, more flavors from the kitchen. Thank you for reading me!
I work at a university with a leadership studies college. The school invites varying faculty, staff, and administration to talk about personal priorities and interests. As I always say, the more we know about one another, the more that the lines of separation fade. I love this notion of inviting people to talk about themselves. It becomes the living libraries favored by many communities. Here is one of my stories.
My father used to tell me, “Know something about everything and everything about something, and you will always be able to find common ground with another person.” I have a penchant for music, literature, geography, history, art, language, biology, architecture, travel, navigation in air travel, and people. Curiosity was the most important thing to my father. He taught me to be curious, always! Actually, I think my varied interests greatly inform my work in intercultural development, or helping humans find common ground with one another. It’s what I live. It’s what I love. I like to begin my classes, workshops, and presentations with a land acknowledgment:
My homeland is the Uncompahgre Valley in Western Colorado, from where colonial settlers displaced my father’s people (Ute).
In Kansas, I live and work on the ancestral territory of many Indigenous Nations, including the Kaw, the Osage, and the Pawnee. Kansas is currently home to the Prairie Band Potawatomi, the Kickapoo, the Iowa, and the Sac and Fox Nations.
I am grateful to these Nations.
Please remember these truths.
It can be quite enlightening to research and discover what Indigenous Nation occupied the land on which you live, work, and play. We can think about:
Who granted the land?
Who held the land previously?
What was the U.S. Homestead Act of May 1862? Who was given land, and who was removed from said land?
So, I begin all my teaching with this acknowledgment. I am honored and obligated to my ancestors to do it.
Next in my processes of teaching, I acknowledge myself and my identities. Here are a few of the things with which I identify:
•Native (Ohkay Owingeh/Diné/ Uncompahgré) •Human Ecologist/Geographer •National Geographic Society Explorer •Social Researcher •Banjo player •Mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, writer… •King Alfonso X enthusiast, the original pluralist! •Blogger •Craftsperson •Nature enthusiast.
I could also say, I’m a mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, and writer.
Embedded in each of these identities that I share with you denotes aspects of my of my culture. However, the most challenging part of working to educate students, especially those from a dominant identity (Anglo-European descent) about culture is that they possess a culture. Many of my students tell me, “I don’t really have a culture. I’m just an American.” That just tells me that they have not thought about their identities.
Each of us, if we think about it, has several identifying factors that contributes to our cultural identity. You have the same sets of identities – each with sets of verbiage, practices, and thought processes that are part of your culture.
Certainly, our environments influence our patterns of behavior, our ways of knowing, our ways of living. I grew up in a mountain environment, as pictured here. We learn certain behaviors to thrive in mountain valleys, which can be different than the tallgrass prairie where I live now. In humans’ cultural practices, we learn, adapt, and adopt, often maintaining our foundational family and community systems.
Prairie or mountains: both are beautiful, and we adapt and adopt the cultural aspects of each geography.
Speaking of geography, I grew up in a household where National Geographic magazine was honored as much as the family bible. My father read them from cover to cover. My brothers saw them as anatomy lessons. I vowed to visit all the places imaginable. My work with National Geographic Society, as an explorer, put me in company with the likes of Maria Mitchell, noted astronomer in the 19th Century, Munazza Alam, 21st century astrophysicist searching for Earth’s twin, Harriet Chalmers Adams, journalists in the French trenches of World War 1, and notably, traveled to Africa to see Haile Selassie’s coronation as emperor of Ethiopia. Of course, everyone knows the names of Edmund Hillary, Jacques Couteau, and Alexander Graham Bell as NGS explorers, but I encourage you to seek out the females who made great strides in the name of discovery. Being a NGS explorer is the greatest way I can honor my father’s love of knowledge.
Two of the great products of my NGS funding was developing introductory course in geography for females of color, now in its fifth year, also thanks to our Center for Engagement and Community Development’s incentive grants, I was able to study the women in the African diaspora in rural SW Kansas, which became a chapter in a book recently published. Here’s a picture of the book. My chapter covers the women of the African Diaspora now settled in Southwest Kansas. It tells of the brave women, displaced from their countries by war, worked in the beef packing plants while raising families and navigating health care, educational, and faith systems.
If you have read previous blog entries of mine, you would know that I greatly esteem George Washington Carver, the great genius in botany, invention, music, art, and philosophy.
Carver had a small homestead in Beeler, Kansas. As a child, his slave owners near Diamond, Missouri actually saw his genius in plant pathology. He came to Kansas, finished high school, and applied and was accepted into Highland college until he showed up. Carver was denied a college education in Kansas, because of teh color of his skin.
He found his academic home, first at Simpson College in Indianola, Iowa. Only being allowed to study the fine arts, his art teacher took great interest in his botanical illustration. She connected Carver to her biologist husband who was teaching at what is now Iowa State University. Carver received is Master’s degree there where his brilliance was duly noted by Henry Ford, who had invited him to work since Carver had created rubber out of golden rod. Thomas Edison tried to recruit him as an inventor since Carver was noted as a great inventor, having patents on wood stains made from peanuts and sweet potatoes. Alas, he went to work at Tuskegee “Normal” Institute at the invitation of Booker T. Washington, because it was there that he’d “do the most good.” Carver taught chemistry, botany, and other biology at Tuskegee until his death. I found this picture on the internet with Carver’s rules to live by: “Education is the key to unlock the golden doors of freedom.”
Once a year, I pay homage to King Alfonso X, who ruled Castile-Leon (now Spain) in the 13th Century. Here are a few facts about the “Learned King.”
He ruled from1252 – 1284 13th C. Medieval – Father of Castilian language, which we now call Spanish. During his time, his language was Galician-Portuguese, also called “Romance”
420 songs, poems, and commissioned 3 dimensional pieces as a way to teach morality to his subjects.
He had just missed being crowned the Holy Roman Emperor because he was “too learned!” according to the Pope of the Catholic Church at the time. I wrote a blog better examining the King last November. No doubt, I will write another about the king in the coming fall.
I like learning about different species in the animal world. I was a volunteer teacher at a zoo in Southwest Kansas. If you want to learn more about a subject, teach it! I was able to handle lots of cool animals. Here I am with a goshawk.
Finally, exploring my Indigenous roots remains an important part of my identity. I still practice the food, the songs, and the rituals of my grandmothers. The fire featured as my main image illustrates one of those practices of cleansing with smoke. I am born for the Ohkay Owingeh and the Dine and born to the Uncompahgre Ute. I have DNA ties to the Athabascan, Alaskan Native. My people, called the San Juan Pueblo by Spanish colonizers of what is now New Mexico. Spaniard plopped right on the Village at the confluence of the Chama and the Rio Grande Rivers. Our villages straddled the rivers, so there was much struggle to keep our culture, our food ways, and our identities as The People of the Strong Land. You can see a stature of our great leader, Popay, in the rotunda of the U.S. Capitol. Despite the push toward erasure, we are still here!
My family remains the most important, my children, grandchildren, spouse, parents, siblings, and extended family, natural and adopted, as I call my dear friends. Find what makes you happy, and develop curiosity about an array of subjects. For me, I can only think knowledge is the best brain food.
Our friends joke about having a, “Covid bubble.” The Covid bubble contains a very small group of people who practice physical distancing, keep very serious sanitizing routines, and have little public exposure. We maintain a Covid bubble with a few friends. Since we still have to eat, often we choose to eat together…at a distance.
A few weeks ago, I had to travel to present a documentary in which I was involved. Humanities Kansas pays chosen speakers to talk about their projects. While I did not make the film, I was, somewhat, involved with its production. Strangers in Town. The film chronicles immigrants in a rural community and their positive impact on communities. Watch it and see what you think.
While I was in the area, we stayed with our good friends Mark and Kathy. The rest of the “Covid Bubble, ” Bob and Adrian, showed up for happy hour. Bob, an avid hunter, brought his smoked duck to the small gathering. Mark, another avid hunter, added elk smoked sausage. Adrian and Kathy added cheeses and crackers, and, voilà! We added gin and tonics to the menu for a lovely meal and great conversation. Here’s Bob with the duck:
He says the best way to smoke a duck:
Brine the duck in 1 cup (200g) brown sugar, 1 cup (273g) salt in 1 gallon (3.785 litres) for 24 hours.
After 24 hours, drain the duck. Pat dry, and place in smoker until the internal temperature reaches 155 degrees (68.33 Celsius). Cool and serve. The smoked duck and elk sausage offer nice changes in meats on a charcuterie board.
The next morning, Kathy served a wonderful breakfast of egg, bacon, and cheese on a multi-grain bagel. That delicious meal serves as my featured image for this blog. One of the many things I love about my friends is that we all like to cook/bake, and we all like to eat.
In this time of Covid, we work quite diligently at make our meals special. I know that I write on this subject quite often, but I cannot emphasize this enough. Find those moments where you can derive special pleasures even out of the most mundane things. That concept surely plays a key role in sound mental health during isolating and challenging times.
Weeks later, we took a special trip with Mark and Kathy. We drove to their second home in Western New York where lakes were frozen hard enough to land small aircraft and support hundreds of ice fisher persons. Of course, one cannot be near a lake and not partake in good things that come from water. We like to eat at a little place called, Guppy’s. They specialize in the bounties of lake, ocean, and sea waters. The evening we ate there, I had the mussels steamed in a delicate wine, garlic, and butter sauce. Come to think of it, one could steam an old shoe in white wine, garlic, and butter, and it would likely be yummy. I digress. The mussels in their sauce came with a side of linguine and a glass of chardonnay, naked, not aged in oak barrels, a specialty of a nearby vineyard.
I should mention that the community posted 124 inches of snow had fallen since the beginning of winter. The frozen lake and all its charms were just one of the highlights. We traveled to Lake Erie one of the days. It had large snow cliffs where the waves had lapped up against the shore only to freeze in the process. Mark took this lovely picture of Kathy standing on one of the snow cliffs. It looked surreal at 3:00 o’clock in the afternoon. Later, Kathy and I trekked out onto the lake close to her house. I wore my vintage grizzly bear coat, popular in the 1970s, which protected me from the elements quite well.
We spent Valentines Day with our Kathy and Mark at this auspicious lake cottage, so we decided to prepare a loving meal of lobsters, baked potatoes, drawn butter, and asparagus. We ate like queens and kings and washed it all down with, again, the local chardonnay. I loved it. I like a meal that makes me work hard for the sweet morsels of meat hidden behind an exoskeleton. Crusty bread made its way from Kansas to Western New York, so we had that, too.
Back home again, we arrived just a few days after freezing temperatures had dipped well below zero (-15F). Our neighbors dripped the kitchen faucet for us, so we came home to a cozy house feeling lucky that no pipes had burst. We found the four bird feeders and heated water dish quite empty with only a block of feed, meant for deer, as the only remaining food for our yard visitors. They flocked back to the yard once feeders and waters dishes filled.
Remembering the words of Dr. Martin Luther King, Jr. in his work toward equity and justice, makes me think of family, so my featured image today is one of a memorable sisters’ trip. We visited the U.S. Airforce Academy in Colorado Springs, Colorado. As I remember, the chapel, pictured behind us, closed for five years for restorations. We took this shot in 2017, so those repairs should be finished in another few years.
Today, I offer my reflection offered before a wreath laying ceremony, done virtually, at the bust on Dr. King on the campus of Kansas State University. Dr. King spoke at the university shortly before his untimely death at the hands of an assassin. I share this with you.
Please reflect with me.
As we prepare to lay wreaths at the bust of Dr. Martin Luther King, Jr., let us remember his words, “The ultimate measure of persons is not where they stand in moments of comfort and convenience, but where they stand at times of challenge and controversy.”
One can hardly acknowledge King’s work toward social Justice and equity without remembering his words of our past and thinking, “Why does this struggle continue today?” Or asking, “Have we learned nothing?”
However, we see hope when, as Amanda Gorman put it, “a skinny little Black girl” steps to the Inauguration podium, and, as Dr. King did, tugs at the conscience of a Nation by telling us that, “the norms and notions of what Just Is, is not always Jus-tice!”
Let us reflect on those eloquent words while we remember Dr. King’s letters from the Birmingham Jail: Lodged, there for “parading without a permit.” For it was not legal for Black Folk to participate in public demonstrations, an exercise NOT for a people deemed “unworthy” or “un-deserving.”
He said, “Injustice is here in Birmingham, if the Negro man cannot exercise his first amendment rights in acts of peaceful assembly demonstrating for change with non-violence.”
Dr. King noted, “They protested for the Negro brothers and sisters smothering in airtight cages of poverty in the midst of an affluent society.” They demonstrated for equity and justice. They were not insurrectionists, putting their feet on desks in hallowed halls and placing their knees upon the throat of democracy where, We. Could. No Longer. Breathe.
Dr. King emphasized, “If we are to have peace on earth, our loyalties must transcend our, so-called, race, our tribe, our class, and our nation. This means we must develop a world perspective and tear down the walls of separation and hatred to seek common ground and to dissolve hierarchies.”
Further he encouraged for us to, “Rise from the dark dungeons of complacency to the hills of creative protest!” “Humans are put on this earth to serve one another, and it must transcend class and privilege.”
Dr. King possessed a deep hope that the world could be a better place for his children and for our children.
May Kansas State University as a community defined by pluralism find the common ground to stand together against darkness and hate to find light and love.
As we close our gathering today, I ask that you greet, even virtually, those around you with your own word or action that communicate peace. “Every effort we make to connect is meaningful.”
So be it…
Thank you for reading my blog. Enjoy this piece of art painted by my talented friend, Carole Geier.
I took the “featured image” as “The Guys” began an evening fishing trip on Chautauqua Lake in Western New York, not far from Lake Erie. My memories of floating in that lake on my back with my head submerged just enough to shut out the sounds of the world with only my breathing noticeable, is one of my most healing experiences – ever. This photo, taken with my cell phone, illustrates the colors of peace and serenity at a time that I needed it most, having lost our daughter six months earlier that year, 2016.
Here we live in 2020 during a pandemic. We continue to stay connected with friends and family through calls, virtual meetings, and occasional visits to the back deck. I admit, my usual practice was to invite large gatherings for food, stories, drinks, music, and such. I love to be around people!
Sorry about the random pictures! I’m trying to get used to the “new” format of WordPress! Not sure I like it.
As we navigate the new way of being in community, with others, the onus falls on each of us to practice safe distances. Rather than abandon my social life, I continue to look for ways to engage with my friends, families, and others by opting for outdoor interactions with no more than two to three people. We can be at a safe distance on my back deck or my front patio that way.
Serving food can be a challenge. How can I assure the visitors to my deck for patio that I am practicing safe hygiene practices in my kitchen? I wash my hands, a lot!, and wear a mask when preparing food to share. Also, I use plates fresh from the dishwasher! Instead of my usual cloth napkins, I use paper napkins.
I went to a birthday party last June. My friend staged the party on her concrete driveway. Each of us provided our own chairs, dinner services, drink, snacks, and glasses or cups. The friend provided cakes from a professional caterer. It was a great time for people who were feeling isolated. Look at the cakes.
I thought the distancing for the party demonstrated a rather safe way to interact. There were face masks worn, though the picture shows none. Notice the chalk markings to indicate six feet!
In the meantime, we must be creative to keep our connections with one another without exposing ourselves and others to the COVID-19 virus.
So, what have I cooked lately?
Experimenting in the kitchen, especially during this pandemic, gives me great pleasure. Sure, we like to eat, and we have to find ways to make our meals fun, even if we change places where we take our meal. We like the patio in the front of the house for breakfast. We sit with our hibiscus with our morning eggs and coffee (or whatever else we’re having that morning!). In the evening, we sit on the back deck. We enjoy watching the birds, listening to the sounds of the evening: birds chirping, cicadas making that familiar crackling known as crepitation, and dogs barking. Interestingly, if you listen closely, you hear the hum of car engines, children emoting, and leaves rustling. What a better way to take a meal.
The experiments in the kitchen still surprise me. Nine times out of 10, they are tasty and fun. We have a great Thai food restaurant. My favorite dish is basil fried rice. It’s almost too hot with Thai chilies, even when I order “mild.” I have made the rice at home. The one thing that I’ve not done well is topping the fried rice with the egg that’s been “poached” in about three inches of hot oil. The egg white comes out crispy crunchy while the yolk stays runny and creamy!
Based on my tasting and listing what I think are the ingredients:
1 big bunch of fresh basil, one quarter of an onion, two cloves fresh garlic, one or two Thai or other hot chilies, one-half red pepper, all sauteed in sesame oil on medium high heat. Once the vegetables have properly sweated, add a bit of fish sauce and frozen green beans or peas and carrots. Now add the rice and fry some more with added soy sauce. Top it with a poached egg or fry it in butter, over-easy. The extra flavor from the restaurant comes from “poaching” (actually deep fat frying) the egg in hot oil. The egg should only be in the hot, deep oil less than one minute. The egg pictured here was steamed in butter, and I let it get a little crispy on the bottom.
One would have to live under a rock in order not to acknowledge the global pain and suffering at the moment. Since early March we hear the daily COVID-19 reports from countless sources. Some we believe and send us into the realms of disbelief.
My featured image, this week, shows the baby bunny, a kit, living in my backyard. His favorite nourishment appears to be crisp, dandelion greens and dandelion stalks. Since both our dogs died last year, I am delighted that this little creature stays in our yard. Watching him (I really cannot identify his gender) gorge himself on clover and dandelions while viewing the world around him, reminds me to engage in a quiet pace, enjoy my surroundings, eat my food contemplatively (Okay, I’m anthropomorphizing said bunny!), and be aware of my surroundings with its joys and its, possible, dangers. Good advice from the bunny, considering world events of late.
My goal, here, does not center on my judgement of the current world and U.S. events. I assure you, I have the full range of emotions around the effect of COVID-19 and senseless killings. You don’t need to read those. Rather, I hope to offer comments regarding self care and how we may focus on ourselves in a healthful way. I’m sure you’ve read lots of information on mindfulness. Here, I offer another resource. A couple of friends wrote an Extension publication called, Everyday Mindfulness. It comes complete with the “Fact Sheet,” which the actual publication, and with a leader’s guide, in case you want to teach it. If you want more information on how to gain free access to the publication, just let me know in a comment.
First, let us look at what mindfulness can be:
» Living in the present moment/awareness of the present moment — paying close attention to thoughts, physical sensations, and our surroundings (Like the bunny in my backyard!).
» Observing personal experiences of mindfulness, being completely focused on a project
reading a book, doing a hobby, or playing a sport. This heightened awareness is mindfulness.
» Taking a few deep breaths — becoming fully aware of the present moment.
» Having nonjudgmental awareness in which each thought, feeling, and sensation is acknowledged and accepted in their present state. This steady and non-reactive attention usually differs from the way we routinely operate in the world.
» Paying attention, precisely, to the present moment without judgment
Sometimes, delighting in the little things can help us to be more focused, though we can benefit from setting aside specific time for expressing anger and other emotions. When we “schedule” such time for judgement, anger, sadness, and guilt, we can focus our energies for the difficult times. The next step would be to schedule time for joy, celebration, and the plan-of-action for addressing the events that bring on anger, sadness, guilt, and judgement. When we call ourselves to action, we address the helplessness that often accompanies injustices and inequities.
This photo is meant to help us imagine a peaceful scene to promote mindfulness. It’s three of my four grandchildren enjoying Canada geese swimming while an elder feeds them.
Back to mindfulness. We follow seven principles. They take practice, but it’s worth the effort in your journey toward self-care:
Non-judging: Be a neutral observer to each experience.
Patience: Allow each experience to emerge at its own pace.
Beginner’s mind: Avoid bringing in what you know to the current moment and try
experiencing it as if it is the first time.
Trust: Believe in your intuition and your ability to see things in a new way.
Non-striving: Avoid the need for winning or losing or striving for a purpose — it is about “being” and “non-doing.”
Acceptance: See things as they are in the present moment.
Letting go: Take the time to detach from your usual feelings and thoughts.
You may ask, “How can we do this when the world is hurting and in crisis? My answer: We can better serve others and be the best for the world once we have addressed our own physical and emotional needs.” It is not selfish. It is good practice.
I snapped this shot on one of my walks not far from my house. In a world of pain, suffering, and ugliness, somedays, I have to focus on beauty. Thank you for reading.
In the past three months, I’ve attended a Diwali (The Hindi celebration of Light in the Darkness) in my rural Kansas town, thanks for my friends and colleagues from India. Two days later, I had a wonderful Filipino meal, which included Pancit, stews, and bread. There I watched as my friends, Karen and Jonathan, parents witnessed their first snowfall, back in November. All this while, I had the honor of interacting with a wide range of folks. I learned a little more about them by sharing in their cultural celebrations and the foods of their regions and countries. It’s my favorite thing to do! I walk away, a little fuller in my stomach, heart, and mind. I will chronicle some of the events, here. The food from the Diwali included curry spices, chick peas, basmati rice, potatoes, chicken, and, in the white bowl, Gulab Jamun, these wonderful little pastry-like rounds soaked in syrup. This food fed my soul!
Eating with my friends, who hail from the Philippines, we were treated to pancit, a clear noodle and vegetables dish with lovely flavors of garlic and savory flavors of pork (the preference of our host). We were also treated to a stew with beef and Lumpia, a spring roll of vegetables and meat. Yes! Also the first snow for Karen’s parents!
Well, it’s been a few weeks since this pleasant evening out on the porch, but I’ve wanted to tell you about it for a while. We call it, “Happy Hour”. We each bring food and drink to share. In addition to the homemade pizzas, cheese, and dessert that I offered, my friends brought cooked carrots, the best Leche de flan from my friend, Karen, who apparently learned to bake this velvety, smooth custard in her home country of the Philippines. She’s pictured above with her parents’ first snow fall while on a visit to the U.S. Another friend offered her sweet carrots, and another brought apple cobbler, and we had chicken pot pie. In such “happy hours”, I’d say the conversation stands as the most important aspect with food bringing up a close second. I found it interesting that, on this particular occasion, the men sat outside, and the women sat inside. Hmmmm….I wonder why this happened.
For an appetizer, I made my own type of Bourisin cheese by draining whole-milk, Greek style yogurt in a hanging cheese cloth. I added my own blend of dehydrated vegetables for a tangy cheese spread. One of my favorite things to do is make pizza dough and have all the trimmings of vegetables, meats, cheeses, sauces (marinara and pesto are my favorite sauces to have available), and attendees make their own pizzas. We have a great time. Here are some of the offerings for this lovely October evening: 1) My “Boursin” cheese nestled in a clay pot, 2) Baked pizza with pesto, and 3) Leche de Flan
It’s good to be back. While away from my blog these past many days, my attentions focused on lots of writing for my job and preparing presentations around building relationships in multi-cultural, multi-lingual, multi-ethnic populations. My “lessons” and publications target educators who work with multicultural populations. So, I have not sat down to write in this blog, but I still have to eat, and I still have many friends who stop by for a meal.
My featured photo today is my jammy fruit compote that I call CAOS (sounds like chaos!) I created this one Thanksgiving as my answer to cranberry sauce that we serve with turkey. Making more than one jar at a time also assured that I will have fruit to serve during times of our Native ceremonies where we have some fruit of the bounty.
So, what is CAOS? Cranberry, apple, orange, spice. I love the taste of Chinese 5-Spice, so I used it as my spice. Here’s my recipe:
24 ounces (680.39 g) fresh cranberries
6 red (any kind) apples – cored and chopped (do not peel)
3 oranges – chopped (do not peel and remove seeds if applicable)
2 cups (453.59 g) apple cider
1/2 cup (113.40 g) honey
1 Tablespoon (140.18 g) Chinese 5 Spice (my version is a mixture of cinnamon, ginger, cardamom, cloves, and nutmeg). Sometimes I use fennel or anise seeds in place of cardamom.
Combine all ingredients, and bring slowly to a boil stirring to a simmer. Simmer until nice and thick until to a gelling point. You can test for gelling by checking your stirring spoon. I like to put a small pat of butter in my jams to reduce foaming. When the jam is thickened, ladle into hot canning jars leaving 1/4 inch head space, seal with new lids and rings. Process in a boiling water bath “canner” for 15 minutes. Remove from boiling water and place on a towel on the counter out of a breeze. The jammy fruit is ready to store when you hear the little “pop” that tells you it’s sealed. Let the jars cool completely before you store on the shelf in your pantry.
Now, dinner with friends, Mark and Kathy, which was sort of a potluck since Kathy brought one of her famous appetizers (“appies”), Vidalia Onion Dip. Rather than serve with the, usual crackers, we ate the dip with pork rinds to make it a low “carb” snack. I can’t remember Kathy’s recipe for the dip other than 1 or 2 whole onions, Swiss cheese, and mayonnaise. Then you bake it. Kathy says it freezes well, too. I think I prefer it with crackers over the pork rinds.
For the main course, I served ground lamb kabobs, which are really ground lamb with a handful of chopped cilantro, garlic, and salt/pepper. Form a log or a patty. Grill the lamb and serve with tzaziki (yogurt, cucumber, and garlic powder). Lately, we’ve been sauteing red cabbage in butter with a little pepper. It’s delicious when you allow the butter to caramelize the cabbage a bit. We served the ground lamb with a dollop of my cilantro pesto (made with walnuts, Parmesan, garlic,and olive oil) and grilled Halloumi cheese.
Delightful flavors await you when you experiment. Luckily, I have friends who like my experiments.
The goal today is not to be another foodie blogger, though I love to cook, bake, and, often, I get to do those things in a social settings with family, friends, and acquaintances. I do want to talk about an aspect of nourishing our bodies along with our spirits and our lives, as in “Joie de vivre” (joy of living).
As a word collector, one of my favorites is conviviality, the quality of being friendly and lively or friendliness. Merriam-Webster takes a different approach in its meaning by connecting conviviality, specifically, to food and feasting in “good company.” Whatever the definition of conviviality, I love the concept, and I love engaging in the act of being convivial.
A few years ago, I went to a food science conference at the University of Arizona in Tucson. The focus of the conference was the Mediterranean Diet: Eating fresh, non-processed, omega rich foods and having a small amount of red wine each day. What I found to be the most intriguing was the emphasis on convivial eating: sharing food with family or friends and taking your dear, sweet time to allow slow, digestible consumption of food while enjoying each other’s company. The food scientists at this conference emphasized that the food choices play an important role in healthful eating, but went on to say that the slow, deliberate sharing of food and conversation is equally as important. It made me wonder if there is a word in the Italian vocabulary for “fast food”. I hope not. I can’t help but connote the notion of fast food with un-healthful eating.
The food writer, Michael Pollan said, “The shared meal elevates eating from a mechanical process of fueling our bodies to a ritual of family and community, from mere animal biology to an act of culture”. To that I think of the holiday meal that takes a full day to prepare, and most eat it in a matter of moments. Perhaps a healthier thing would be to take at least half of the preparation time for consuming the meal. So, if it takes 8 hours to prepare the meal, take 3-4 hours to eat it. Okay, that may be excessive! What if we took 2 hours to consume our holiday meal? It would certainly honor the hands that prepared it. In addition, the slow consumption of the meal would keep us from overeating, because our brains would know when we’re full sooner.
Opposite of convivial meal times is observing our grandchildren eating in the school lunch room. The students must consumer their meals in as few as 15 minutes. The lunchroom “monitors” highly discourage conversation as well. I know children are highly adaptable, but I can’t help but think that the daily school lunches may add some unnecessary stress to the developing mind and body. From all appearances, the children don’t seem to enjoy the process.
The Danish have the word “Hygge” (pr. Ooga or hee-gah). Likely the word from which we get “hug”, hygge is the feeling of coziness, fun, or contentment. The intimate setting of a small dinner party or an impromptu gathering with family or friends makes me think of hygge. One of my favorite places for that feeling of hygge is around the camp fire in the mountains or sitting with family or friends near a body of water. The word, “delicious” comes to mind.
The featured photo in today’s blog is that of my sister’s in-laws in Italy. My Sis is at the far end and cannot be seen from this vantage point. Please notice that the family is gathered around a table that seats 18. My sister tells me that the hostess prepares fresh mozzarella and bread every day. When I gaze at this photo, I think I can smell the flavorful food, and I marvel at the wine being poured from pitchers. Sis tells me that the meals there take two to three hours to consume; even when everyone at table does not speak the same languages.