Do We Let Breathe?

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With greater authority and remote access comes greater temptation to micromanage and disturb natural processes. Many natural processes have been cycling for hundreds and thousands of years. They are beautiful to behold in all their rugged consistency. Natural processes are not perfect, but they are steady and they always move gently forward.

Cameras are everywhere now. They are not just viewing what we do in public spaces, but also collecting data about how we live,work and shop, worship..... how long we linger in certain spaces and much much more. 

It used to feel comforting that when you had a cell phone in your hand, that you could always reach out for assistance or reach a family member if there was an emergency.

But things are now much more complicated now. Our ¨smart ¨ phones and other ¨smart¨ devices in our homes and workplaces are collecting so much data about all we are and all we say and type and where we go and how fast or slow we go there. Every aspect of our lives has been sliced and diced, collected somewhere large or small, hidden or public ......and in many cases, sold to companies or governments who may benefit from that data.

In the business world too, there are a plethora of methods that managers can use to monitor and micromanage those whom they believe are their underlings. Cameras, keystroke monitors, screen recorders. Some of this monitoring is revealed to the underlings, and some of it is not. 

The thought that has occupied my mind this morning is simply this. Are we still allowing people to breathe? Are we trusting those around us to grow and prosper that which is within their care, or are we so mistrusting that we feel we must micromanage every moment of another human being´s day? Just because we can see and hear and monitor every moment of an employee´s day, doesn´t mean we should try to virtually control their every action. Humans needs to breathe. When humans sense that their every moment is under surveillance...they start to behave in less human ways.

I don´t know if you have ever had the misfortune of doing telemarketing and being handed a ¨script¨ which the employer expected you to utter word for word to whichever ¨target¨ you connected with on the phone. Having the words you speak controlled 100% by an employer is truly a terrible thing to experience.

So what I am proposing is the opposite of micromanaging and overbearing control.

I am talking the spiritual habit of holding up the greater good. I am talking about having faith in humanity and bringing joy and liberty to our daily lives. Let´s face it....no one likes to be micromanaged. Even when there is the possibility of making an error, we still don´t want to be micromanaged. Our inner being instinctively knows we are not created for this. Our spirits were created to sing with individuality and imagination.

I realize that in the workplace or other organizations we come across situations where we need ¨coaching¨. But coaching people and controlling people are 2 entirely different approaches. When we coach another human being, we are acknowledging their own desire to do well, to improve and increase in whatever they are putting their hand to.   A person who submits to coaching is aware of their own power to succeed or fail and is aiming for success. People who are success minded love to be coached, because they know it will provide increase in their lives. Coaching is empowering. Controlling is not.

Conversely, when we micromanage another human being, we are saying quite boldly that we do not trust their instincts, we do not trust their desire to improve and are circumventing their own autonomy with our own oppressive desire to control another human being.

If you have been blessed with a position of supervision, or management in any kind of organization,  I pray that you will choose the option of coaching rather than controlling. By choosing to coach you will be honoring the humanity and dignity of those you supervise.  What goes around always comes around. Sowing seeds of respect for other humans into your daily life breeds respect into your own future and the future of your loved ones. An atmosphere of dignity and honor has healing powers and brings peace to all who have the privilege of living in it.

Create an atmosphere of respect and consideration. Create an atmosphere where you sow kindness and gentle suggestions into an over controlled and over monitored generation. It´s really hard to turn back technology.  But you can choose honor and dignity and considerate kindness.

Peace,

Carla

When you Hear an Honest and Refreshing Perspective

99.999 percent of us are getting our sources of info from media of all sorts and formats.

When I sense that a certain writer or blogger or youtuber is truthful, I pay attention. I tend to bookmark those content creators and I often try to give a shoutout to some of them when I get the chance. 

I want to promote people who are interested in spin, or appeasing some kind of sponsor.

So, today I just wanted to mention a very very tiny thing I noticed about Mr Robin Greenfield.

He is a counter culture type of person who tries to live and exemplify a lifestyle with what he calls the ¨trappings¨ and lifestyle of modern man.

THis one thing I noticed that I have NEVER heard anyone talk about, is that in all the loud endorsements that folks have for recycling household tins and plastics, NO one has yet talked about the cost of cleaning this items to prepare for the recycling bin.

No one mentioned this UNTIL I heard Robin Greenfield speak about this.

He mentioned in one of his youtube videos that he was consciously thinking about how much water is used and/wasted during the process of washing out a food can before being able to toss it into a local blue or green recycling bin. WHO else do you know thinks like that???

Most of us think little about the cost of tap water, let alone how much tap water is used just to wash out a tin can or glass jar before placing it into our own recycling bins that collect the goods before we set them at the curb for city wide recyclable collection.

What do you think about that issue? Do you think it isn´t wasteful to use tap water to wash or rinse out all recyclable items before you place them in your recycle bin? Do you think that water is well used? Do you mind paying for that tap water that you use to wash out your recyclables?

Do tell. And by the way, if you have heard of anyone else who has mentioned this issue before? I would be curious to hear anyone else´s perspective on this cost of tap water that is a hidden cost of recycling which falls onto the shoulders of the homeowner.

Also if you are interested in learning a little more about Rob Greenfield´s way of looking out at the world.....here is his youtube moniker https://www.youtube.com/@Robin.Greenfield

Peacefully yours,

Carla

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Purple Sauerkraut.... Made Cheap and Easily at Home

Here are all the things I use to make my own casual batch of homemade purple sauerkraut:

3 large strong glass canning jars, with canning lids with rings.

3 Bowls or plastic trays to catch drips during fermentation

10 days of time is all I needed to reach the ideal taste and level of ferment for my home in Ontario Canada.

Non Iodized Pickling Salt

Pure reverse osmosis water

1 Large Fresh Purple Cabbage Head

Clear Plastic Sandwich bags.

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I chopped approximately half of the head of cabbage into fairly chunky bits about the size of a silver dollar.

I sprinkled the pickling salt on the cabbage after chopping it and massaged it into the cabbage. 

(note that if you are uncomfortable with using your instincts to measure the salt, you can use the 2% salt by weight formula....simply by weighing the chopped cabbage first and then adding 2% of that weight in pickling salt)

Then I packed it tightly  into the 3 large canning jars , packing it down with the end tip of a wooden spoon....trying to push out the air between the cabbage bits.  Then I added some pure water to cover all the cabbage in the jar. 

Now, here is the fun part. I learned this next part from watching youtube videos. I took a clear plastic sandwich bag and filled just one bottom corner of it with water and placed it while still open at the top on the cabbage to weight it down so that all the cabbage is weighed down under the brine water. Then I rolled the edges of the bag down over the lip of the jar and then I tool the metal ring and screwed it on top of the plastic bag just tight enough to keep the bag in place and provide a clean airtight seal on the jar of pickled cabbage.

Then I placed the jar carefully in a drip tray and put it into a dark wooden cabinet to ferment.

Every 2 or 3 days I would check on the jars and replace the drip tray with a clean one and replace the plastic bags with new fresh bags filled with more clean pure water to weight the cabbage down under the brine water.

The beauty of using those canning rings with just the water filled plastic bags to weigh down the cabbage, is that you don´t risk any dangerous gas buildup due to the fermentation .The plastic can stretch with the gas buildup and with  a drip tray the bubbling over will be caught and won´t damage your cabinet.

When I wanted to check it it was ripening well enough, I used my senses of taste and smell to see if I could identify the right level of ferment and saltiness. ( I added extra salt when I felt that the pickling process tasted too watery.

When I did my final taste test on the sauerkraut it had been 10 days since I had begun the ferment. 

I realize that this time frame is ideal for the temperature inside our home and the other factors such as the level of humidity and the ripeness of the cabbage etc.

I feel it is important when I make homemade fermented products like this, that I stay in tune with what  I taste and smell and feel about the product. Fermentation is sometimes unpredictable and you need to be willing to throw foods out if you feel that some kind of harmful bacteria has begun to sprout in your beloved fermented creation. (Moldy or unclean foods should not be used for making any kind of pickles or fermented products.)

This may seem obvious, but when making sauerkraut make sure that all your utensils and jars are spotlessly clean. If some stray bits of the cabbage stick to the edges or neck of your jar during the process, just take some paper towel and wipe them clean off the jar. Keep the neck and lip and lids of the jar as clean as possible. This will protect the ferment from unwanted bacteria.

The final step is to add the metal lid to the canning rings and put the fermented cabbage jar into the refridgerator for storage. Yumm!

Have you ever done any natural fermentation at home?

Do tell!

Peace,

Carla

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