This summer I’m offering “40 Questions for 40 Walks: Toward Everyday Living for Justice”—a self-paced e-course to support deep-diving into conditioned ways of living, being, and intervening in the world. My hope is that these 40 questions provide structure and invite attention to a wide range of matters that factor into everyday life, yet may be easily taken-for-granted or overlooked as important to social justice, racial justice, and environmental justice. Why ... Read more ...
environmental justice
How Small and Sustained Actions Turn Resolutions into Habits
Typically, by mid-year (by the summer solstice for those of us in the northern hemisphere), new year’s resolutions are a thing of the past. Months after setting resolutions, it’s easy to have forgotten or moved through them—with seasons shifting our embodied needs, creating the conditions for new intentions to be named. The summer solstice, then, provides the occasion for setting new resolutions, for looking backward to previous ones and forward to daily practices that ... Read more ...
A Minimalist Guide to Essential Oils
Recently, a friend asked what essential oils might best help with managing back pain, and I realized through answering the question that I take a minimalist (less is more) approach. Most folks I know either invest in a wide variety of essential oils or don’t use essential oils at all. In contrast, I’ve found a few favorite oils—ones that I know reliably help me with recurring issues—and I don’t expand my collection because, well, essential oils take a lot of investment: ... Read more ...
Roasted Red Cabbage: A Simple and Delicious Veggie
Ingredients: Red cabbage (I use a head of cabbage or less: what’s left over from other meals) Avocado oil or other high-heat oil (up to 1 tablespoon, rubbed into cabbage) Sprinkle of salt and pepper, seasoning salt, or other desired seasonings Instructions: Preheat oven to 425 degrees. Slice cabbage into strips (roughly ½ to ¾ inch each). Rub oil into the cabbage strips, covering both sides. Sprinkle salt or other seasonings onto the top of cabbage ... Read more ...
Lentil Not-Soup (Or Lentil Soup in Solid Form)
This week I’m sharing a simple recipe combining lentils with chopped carrots, celery, and onions for a quick and tasty meal. It’s essentially lentil soup in solid form: a stir-fry of the basic ingredients that make lentil soup. This creation (perhaps like many) arose from necessity—from facing hunger during and after hiking and needing high-protein food to take on the trail or to prepare in minutes afterwards. Now this dish is also a reliable option when I’m too busy or ... Read more ...
Lessons from a Poinsettia: Growing Resilience in 40 Days and Beyond
This poinsettia is amazing me—still blooming in these last days of February and reminding me that resilience (emotional elasticity, stamina, and strength) is something we don't often recognize until it’s already present and in place. When I googled how long poinsettias bloom, I was (and wasn’t) surprised to see that 40 days are a common period. The information not only confirms this poinsettia’s resilience (blooming for 3+ months), but it also feels like the ... Read more ...
Living in Shutdown USA
In recent weeks, friends have been asking about my experience with the government shutdown. I’m feeling and experiencing a lot, living in DC, or “America’s lightning rod” (thanks to Katharine Weinmann for this language from a recent comment). Certainly, the city feels on edge and reminds me of the urgent need for resistance, for visioning, and for choosing alternative paths, if we are ever to stop the perpetuation of injustice. I look to everyday life for direction, ... Read more ...
Sweet Peanut-Butter Spread for Snacks, Parties, Lunches, and More
Years ago, I had a college cookbook with super easy recipes: each with roughly 5 ingredients, taking about 5 minutes, and costing only $5. That cookbook taught me that “cooking” can be easy and still delicious. Recipes can be simple enough to be remembered and reproduced through rough estimations. That cookbook had a sandwich that I enjoyed for years while vegetarian, and it was one of the first recipes I “veganized” by making a few substitutions. The idea is to create ... Read more ...
Inside the Chrysalis, or Experiencing Mess, Mess, and More Mess
It’s not uncommon for me to ride emotional roller-coasters with swings from sweet to sour as I go about my days. More and more, I’ve noticed these swings as I’ve tuned in with my emotions and embodied self through Reiki, yoga, and other contemplative practices. The more I do inner work and the more I embrace mess, the more the messiness of being an always-incomplete, imperfect human inevitability shows up. Still, if I’m being honest with myself, the past few weeks have ... Read more ...
Adaptable Pesto Sauce (Vegan + Gluten-Free)
This summer, as I’ve been working to change my relationship with sugar, I’ve also been trying to eat more greens. I’m preparing lots of green smoothies; growing basil and mint indoors; and learning to make sauces from spinach, kale, and chard. Many of these sauces are adaptations of pesto, thinned with water to make more of a dressing or dip than the typically thick and oily spread. I call this “adaptable pesto sauce,” because there are many ways to prepare it and ... Read more ...
