“It’s a way to build a greater sense of community and to celebrate cultural diversity through the preparation of food.”
Back in 2020, I started to work on breaking the habit of positively praising, judging, or concluding about an experience or story shared with me.
The surrounding air is crisp, carrying the scent of sweet fall leaves and hinting at the scent of the coming cool winter. A family is seated nearby, waiting in quiet anticipation for their fresh, fire-baked pizza. They continue to munch on leftover toppings, silently observing the glow of the coals while their dinner transforms before their eyes.
In my facilitation work, I am always mindful about creating spaces in which participants feel taken care of. Over time, I have noticed patterns that I feel can be applied to any meeting, from community halls to boardrooms.
Have you ever been in a situation where you are being praised and it just feels awkward?
Why do compliments feel weird sometimes? What is it about compliments that makes them a challenge?
My goal used to be “I’m a busy entrepreneur”. These days, I hold the intention of being calm, poised, focused, and slowly having a bigger impact within my community.
As soon as CERB kicked in, people began to save money, and invest it into things like their survival in the context of climate change, like purchasing garden supplies and seeds. We’re actually still seeing the effects of that, for example, with seeds being out of stock everywhere.
I’ve adopted some practices to help me cope, stay present, and support my nervous system – rather than participate in what some call “absencing”, where one disconnects and numbs.
Who benefits from the narrative “We don’t have time to eat.”?
“We’ll just pick something up on our way to our next obligation.”
“We’ll heat something up when we get home.”
What has the microwave marketing of the 1950s onwards created as a food culture?
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