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Sep13

Posted by Arlene Corwin, in Spirituality, I Was Thinking...

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I feel so honored. A new year five thousand six hundred and seventy eight years old of which I am a descendent. Ascending all the while, I hope.

Did the ones who came before me intermarry? I, with eyes of roughly blue, hair straight as sticks and brown. The kinky hair, the curly hair, they were my mother’s and my brother’s. The brownish eyes were on my father’s side. The red hair too.

And so I ask, whom did they marry into? What tribes combined? Another view of God? I’ll never know. It’s Rosh Hashanah and the Jewish New Year and though I am yogic, been influenced by Hinduism, Buddhism, have read and absorbed the Catholic mystics, (the Chasidic ones also) my direction reinforced by all and more, do not attend a synagogue, besides all that I am that Jew, (perhaps that wandering one) who yearly feels the pride and amazement of being chosen by “something” to be a living two thousand seven result of a chain that started five thousand six hundred and seventy eight years ago.

Unimaginable.

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Sep09

Southwest Salad

Posted by Nora Karena, in Recipes

1 Cup black beans (use an 8 ounce can if you don’t want to cook)
2 Cups cooked wild rice (you can buy pre-cooked wild rice at some specialty markets)
1/4 sun dried tomatos, soaked in hot water, drained, then diced
1/4 cup green onions, chopped
1 red bell pepper, diced
1 jalepeno pepper, diced
1 large carrot, grated
1/4 Cup lime juice
1/4 Cup olive oil
1 large clove garlic, minced
1/4 cup cilnatro, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
salt to taste

Blend first 7 ingredients in a big bowl.
Whisk remaining ingredients in a small bowl.
Mix contents of small bowl into contents of large bowl.
Refrigerate for a few hours.

Serve on a bed of lettuce with a few slices of avacado.

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Sep09

JALEPENO-LIME SLAW

Posted by Nora Karena, in Recipes

1 large head green cabage, shredded
1/2 Cup cilantro, chopped
1 or 2 jalepeno peppers, diced
1/2 Cup vegan mayonaisse
1/2 Cup soy yogurt
1/4 Cup fresh lime juice
salt to taste

Mix all ingredients together and let sit overnight.

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Sep09

Posted by Arlene Corwin, in I Was Thinking..., Fair Trade

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Labor Day. Such a name. For mothers about to give birth? That would be nice. For unions, the working man - a day off? Yes, that’s what it is - a day to skip labor in order to honor labor. Anamoulous.

“Labor” sounds hard – hard work. Labor sounds burdensome. Labor sounds like effort for money. Labor sounds like punishment. It doesn’t sound like “labor-for-love”. There is no Labor For Love Day.

We’ve got it all wrong. Labor Day ought to honor the efforts we make that produce all the results we get that form the continuum of our lives.

We seem to be honoring hardship. When work is done with love it is not hardship but a “ship” with lovely personal sails we’ve woven ourselves, to sail across seas of every kind. Purple prose or not, Labor Day, like every other holiday (now there’s a word worth exploring) loses meaning when it becomes a synonym for “le weekend”, as the French say, or “a Sunday” as the Swedes call any day that’s free from going to the job. (It could be Thursday or Monday – it’s still “a Sunday”.)

Let’s re-name Labor Day and call it “Cause and Effect Day”, “Karma Day”. In Sanskrit, karma means action, cause and effect and work. That’s the most neutral, accurate, all-encompassing one word I can think of to give nobility and meaning to “Labor” Day.

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Forced Labor

I’m missing you, my paper dear,

When nothing’s come and I’m

Not here to use your services

Upon which surfaces I pitch

Ideas.

I miss

The inner push,

The out-rush:

Three, four hours without noticing

That I’ve been scrunched

On chair or bed,

Or what whichever I’ve been led to.

“Poetry’s for undergrads and housewives:

Activity’s sub-basement.” Wrong!

The mind gets strong,

And like a troll,

Moves upward to extract expression

From the soul,

For to exist is to express;

Intention:

Poetry and soul as one,

Work as fun: labor at its highest;

Passion’s pastime, pastime’s passion.

So I miss you, fancy’s means,

Idea’s agent, hand’s delight.

In spite of nothing new to say,

I’ll put the pen on auto-write,

Concoct without the coaxing muse.

Quelle cuisine!

Choicest ever discipline,

Sweat-sweet labor camp serene -.

And wholesome.

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The Nature Of Labor (Is Invisible)

I left the house at half past ten.

The morning sun was out again.

The rain had stopped. I stood entranced.

With plastic bucket hanging from

My left wrist, glasses, jogging pants,

I danced along to gather some

Remaining berries. Half past twelve

Returned with half a bucket filled.

Mind you, only half was filled!

I’d stooped and squatted, bent and delved;

I’d climbed and walked and almost spilled…

I’d strained and stained my fingers blue –

The jogging pants were stained blue too.

Home again to rake the leaves.

Well, not exactly – take the leaves

Out of the berry bucket and the spiders

Climbing up it. Half a bucket

Fits a pie. I filled a crust:

Two hours worth of berries plucked.

Tired and hot and bored I thrust

The three hour effort in its place,

Baked the pie, its crust, its pulp

Till crispy. Then the race

Gourmand: family ate it in one gulp.

“Thank you” said the kids, and ran.

“Thank you, darling” said my man.

Day was over. Night began.

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Everyone Is Working Out His Own Salvation

Everyone is working out his own salvation –

His-cum-hers – best brought off in private.

Building up his own foundation –

Hers-cum-his. Worked in secret.

Working out, on, through,

Is to suffuse the mind

With what’s been grasped

Through routine grind

Well finalized in time alone.

Quicker, safer, more intense

To build a fence of privacy,

Dispense with begging telephone

And oversold activity.

Rented films to fill

The moments when you could be still,

Should be still.

Everyone is working out his own salvation.

Welcome it with exaltation

In the closet of your day.

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Life’s Work

You leave behind a life;

A life is work:

The evidence,

The carried-on,

The shaper of a million souls.

You leave behind importance

And uniqueness.

In the paradox of little-ness,

Anonymous

Amidst the throngs,

The billi-ons,

It is the principle of ripples

That applies.

Spirits rise

Or fall

With you.

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Work In Progress: Gardening The Forest

I garden the forest.

Walking everywhere – like Johnny Appleseed –

I keep my excellent Swedish

Clippers at my side,

And when I eye a roadside tree

With branch too low, so’s I can see -

I make the lower branches go.

I prune and clear selectively,

Clip high as I can reach, which

Being five foot one

And using muscle of the female kind,

Is always kind to undergrowth;

Seduced by ‘further’,

Blazing paths that never were

So light can filter through.

I make for light.

It wants for sun.

The woods and me are one,

But I can’t tell a soul, wandering on

Until deceleration

Starts to take me over:

Signs I’ve learned to recognize

When fervor starts to waver

And observer me says “Rest!

Works in progress never cease -

It is a forest,

After all.

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All poems © Arlene Corwin

Arlene Corwin is originally from Brooklyn, New York. She was educated at the High School Of Music and Art, and received her BA in music from Hofstra University. She began singing professionally at the age of 10 for the USO, raising money for war bonds. She continued playing the piano and singing in clubs (including one owned by her mother and Slim Gailllard). She began singing with big bands, had the lead in the now cult musical, “The Nervous Set”. She was also in John Cassavetes, “Shadows”, and “Juke Box Racket”, for which she wrote the music. She travelled around the United States with her trio, finally settling in Oxford England, where she continued singing, playing, and teaching Yoga for 16 years. She did a regular spot on radio, where she spoke about nutrition, yoga, and meditation. She is the mother of a son and a daughter. She was voted best jazz singer 1970, and did 3 television shows. After 18 years of living in Oxford, she came to Sweden for a”gig” and fell in love one last time. She has been singing, writing, gardening, cooking, living and loving in Sweden now for 24 years.

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Sep09

To Market, To Market

Posted by Nora Karena, in Noralina's Kitchen, Fair Trade

Every Tuesday morning the Farmer’s Market sets up at our local community center. For 6 hours each week an otherwise empty parking lot becomes a fair in the ancient tradition. When I walk past the booths of craftspeople, junk dealers, snake oil salesmen, importers of gaudy goods and “unnecessary plastic items”, and the opposing booths of “Tree loving, War Hating Citizens Committee To Save The Tufted Ground Squirrel,” and “The Pro-Life, Daughters Of Wounded Veterans For The Preservation Of The Right To Bear Arms And Hunt The Tufted Ground Squirrel.” the I am reminded that this is one of the oldest and purest forms of commerce and community. Weren’t the first cities established, in part, as marketplaces like these? (Sans the plastic items, of course. Can you imagine some syro-phonician trader who has sailed the seven seas to bring a bedion serving woman a slicing, dicing, julienne potato-making gadget for just 20 sheckles, and if she acts now…?)

Of course, the real reason to go to the Farmer’s Market is the farmers. There’s Geraldo who flirts with classic Latin charm. “Como Estas, Amiga?”, as he hands me a basket of warm, juicy strawberries, knowing I will buy whatever he offers me. Then there’s the Tomato Ladies, with an ever-changing assortment of organically grown, heirloom varieties. My favorite is a giant “black”, so fleshy and mild that you only need to slice it and serve it with a dash of salt and a drizzle of balsamic. I love the tables of freshly harvested produce, some artfully displayed, some simply heaped into piles, some featuring pictures and information from the family farm. I love swapping cooking tips and gossip with the venders and other shoppers. I love that for twenty bucks I can get a weeks’ worth of the freshest local produce, as well as fresh ideas for new recipes, a loaf or two of bread, and all the gossip I can eat.

I once heard someone on the radio discussing the virtues of “being participants in a community, rather than consumers in an economy.” Farmers markets are one example of this concept. Local growers, many from small, family farms, are directly connected with shoppers, who are able to buy fresher, better quality produce (with a smaller carbon footprint) than may be available at the grocery store. Additionally, many markets participate in community food bank and gleaning projects. Some even accept WIC coupons.

According to the USDA, there are nearly 3400 of these markets, some are weekly and seasonal, like the one in my community, some are permanent and open 365 days a year, like the famous Seattle Public Market, home of flying salmon and my all time favorite Mexican café, El Puerco Lloron (The Crying Pig). To find a market, check out the USDA website. If there is not one near you, consider starting one, it can be a great business opportunity.

This month, it’s to darn hot to cook, and with the abundance of fresh, yummy veggies available, there’s really no need to, either. So in honor of Geraldo, the Tomato Ladies, and company, I am including several of my favorite salad and slaws. Please feel free to share some of yours too.

Peace

Jalapeno-Lime Slaw
Southwest Salad

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Sep09

Let’s All Do the Smart Trade Spin

Posted by Nora Karena, in Poverty, Nora Karena, Fair Trade

I was listening to excerpts from a recent debate of the democratic presidential hopefuls, when my ears perked up as I heard Senator Clinton say, “I believe in smart trade. I’ve said that for years. Pro-American trade. Trade that has labor and environmental standards, that’s not a race to the bottom but tries to lift up, not only American workers but also workers, around the world.” John Edwards likes the term “smart trade” so much that he is now using it, and there is some debate in the blogosphere about who said it first and what it means. » More

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Sep09

Welcome to the Working Class

Posted by Kyle Anne Bates, in Kyle Anne Bates, Fair Trade

The mad scramble to secure a place in the upper middle class marches on at breakneck speed. People are more qualified than ever for jobs that seem to pay less than ever. (Luckily, I am a cynical, sarcastic, pain in the ass - and there’s always a market for that.) Many of you - you responsible, educated, competent, self-reliant little baby boomers you - are, in fact, probably not qualified to manage an Arby’s. You scoff, you laugh, you titter at the thought that you could not successfully navigate a full day of pushing meat-like products through a bullet proof sliding window. But, alas, though you may have the intellectual, culinary and math skills necessary to prosper in the field, it is entirely possible that you do not have the zest.

Consider for a moment the plight of my friend, Barbara. » More

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Sep04

Philosophy 101

Posted by Kyle Anne Bates, in Jack's Deep Thoughts, Kyle Anne Bates

Jack's Deep Thoughts #5

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Aug14

Kitchen Witches

Posted by Nora Karena, in Food, Health, Fitness and Fun, Noralina's Kitchen, Nora Karena

Have you ever read, Like Water for Chocolate: A Novel in Monthly Installments, with Recipes, Romances and Home Remedies, by Laura Esquivel? It tells the story of a woman who cooks with such passion that those who eat her food are affected in remarkable ways. Tita, the heroine, was a kitchen witch. Everybody knows a kitchen witch or two. She’s the one who makes you soup when you are sick, and brews you a cup of tea to settle you, or calm your nerves. Whether she gathers food from the garden or the market, she chooses food that she knows will nourish the soul as well as the body. She knows that borage gives courage, sage promotes clarity, and chocolate covered strawberries make a great love potion as well as a tasty desert.

For as long as I have been cooking, I have been using herbs as both food and medicine. I fully embrace the concept that the lines between spirit, soul and body are simply constructs we use to gain some understanding about ourselves, they do not really exist; and that good mental and physical health come from nourishing and nurturing the whole person. I believe that the movement from a state of illness to wellness is a natural physiological process, and that most of medicine is about providing relief from unpleasant symptoms while the body’s own healing mechanisms do their work.
» More

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Aug06

You May Say I’m a Dreamer…

Posted by Kyle Anne Bates, in Jack's Deep Thoughts, Kyle Anne Bates

Jack's Deep Thoughts #4

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