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Journal

Fridays For Future

Fridays For Future

On International Women’s Day, we look to Greta Thunberg, an amazing 16 year old climate activist with Asperger’s, for inspiration and to remember, if we don’t all individually give a sh*t, change is impossible.

“At the end of a record-hot summer in Sweden last August, then-15-year-old Greta Thunberg decided she would not be going back to school. Frustrated by the lack of attention paid to the existential threat of global warming — not least by politicians campaigning for upcoming elections — she set up outside the Swedish parliament with a water bottle, her rucksack filled with books and snacks and a homemade sign announcing her “School Strike for Climate.” “I tried to bring people along to join me,” she says — she’d been inspired by the Parkland, Florida, students who walked out of class to protest gun violence — “but no one was really interested, and so I had to do it by myself.”

Thunberg wasn’t alone for long. By the end of the first week, her strike had drawn coverage from Sweden’s biggest newspapers. As reporters flocked and she handed out fliers bearing the message “You grownups don’t give a shit about my future,” supporters dropped by to join the homespun protest on their lunch breaks. After three weeks of missed classes, Thunberg finally went back to school — mostly. She still strikes every Friday.

Now she’s become the unexpected founder of an international youth movement. Since the summer, tens of thousands of students in nearly 300 towns and cities from Australia to Uganda to the U.S. to Japan have joined her #FridaysForFuture protest. In Belgium, at the end of January, more than 30,000 students walked out of classes. A worldwide strike is planned for March 15th, with events planned in more than 50 countries.”


Quoted from Rolling Stone’s Women Shaping the Future issue.

Photo by The New Yorker

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The Shutdown + Food

The Shutdown + Food

We love getting Food Tank's e-newsletter, as they highlight important issues related to our food systems that one doesn't normally think about...read below for a powerful and insightful article on how the government shutdown is affecting food safety, soup kitchens, farmers and more.

"In the United States, this week marks the second missed paycheck for furloughed federal workers. Now on its 34th day, the shutdown’s effects are permeating beyond the lives of federal workers, as farmers, food banks, and food companies encounter reductions in government loans, assistance, and services. And as talks between Congressional leadership and President Donald Trump continue to stall, the food system is placed at higher risks as many partially-running programs start to reach shutdown funding limits in the coming month. 

Food Tank is calling attention to six ways the government shutdown affects the food system, from federal workers to farmers and food banks: Food and Drug Administration food inspections decline, U.S. Department of Agriculture (USDA) meat plant inspections remain incomplete, Farm Service Agency Temporary Closures Pressure Farmers, the USDA leaves farmers in the dark, the Supplemental Nutrition Assistance Program releases early, and food banks feel a new surge.

To support initiatives feeding federal workers, you can donate to organizations like World Central Kitchen, which is donating free meals, or Capital Area Food Bank, which is setting up free pop-up markets for employees in the D.C. area.
To support a general relief fund for furloughed workers, you can donate to a fundraiser started by Deepak Chopra and GoFundMe that directs funds to nonprofits including World Central Kitchen, the National Diaper Bank Network, Feeding America, and the Federal Employee Education and Assistance Fund.

Read more about the government shutdown’s effects on the food system and share this article by CLICKING HERE."

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2019 = Appreciate the Grind

2019 = Appreciate the Grind

For me, this time of year is heavy...usually I’ve procrastinated for days allowing myself to take the pedal off the metal to enjoy the holiday season with my friends and family. But then suddenly, seemly out of nowhere, the new year is looming and I feel a weight of anticipation all around me, as if I’m shrouded in a daze, akin to a massive hangover. Thoughts emerge incessantly right about now, and I begin obsessively planning, plotting, projecting and devising for the year ahead, in addition to an uncontrollable urge to heap loose ends from the previous year on top of all this.

I believe this all has to do with how I can be “better” in the new year and “improve” upon what’s already transpired. I have a powerful call within to succeed. But truthfully, I have no idea what that means. Granted, I work quite hard, but this dedication is to get somewhere not to necessarily to enjoy the process. I know this about me because when I reach a goal, I never slow down to celebrate it, instead I ask myself “what now?” and start spinning out on reaching a new summit.

So for 2019, my only steadfast scheme is to start learning how to celebrate my everyday journey. I would like to find a way to appreciate “the grind.” To kick this off, I’ll be offline for 7 days and sequestering myself at a meditation retreat.

It’ll be my 5th retreat and I’m still scared of how much my mind will nag me with millions of thoughts; it will no doubt be overwhelming, but taking some time off the grid will clear my slate and allow for a fresh start. I love the quote, “One day you will look back and see that all along, you were blooming…” and I’m excitedly seeking a new path that will allow me to appreciate my “bloom” on a daily basis…

Happy end of the year, I hope you have New Year’s Eve plans that make your heart happy!

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No Straight Line

No Straight Line

"You never know how close you are until it happens. Even if your growth doesn't feel linear, it is yours and it's the only possible way that you could have gotten through everything you already have. It's the only thing that brought you to where you are today.

Alexandria Ocasio-Cortez, who at 29 became the youngest woman ever elected to the US Congress, gave us this encouragement and inspiration with one simple tweet reply:



You're not behind. You can be impressed, and in awe, and even envious. But you are not behind. You can work toward goals, experiment with ideas, and have a vision for your future. But you are not behind."

Adapted from a recent The Assembly Newsletter by Molly Goodson (yes, you should subscribe)

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Love Ourselves

Love Ourselves

“For some people the idea of compassion entails a complete disregard for or even a sacrifice of their own interests. This is not the case. In fact, we first of all have to have a wish to be happy ourselves – if we don’t love ourselves like that, how can we love others?” - Dalai Lama

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Outside Lands Food Hit List

Outside Lands Food Hit List

In theory, we’re going to Outside Lands to see Carly Rae Jepsen, Beck, Portugal. The Man, Bon Iver, Jamie xx, and all of the other incredible bands in attendance. But if we’re being totally honest and you know us by now, we’re also going because of the food.

One of our favorite lady boss restaurateurs, Anna Weinberg, has curated an incredible line up of vendors that will help fuel our three day adventure. Our top six must trys?

  • Hawker Fare’s Khao Soi Spicy Tamarind and Pork Egg Drop Soup
  • Powder’s Taiwanese Shaved Snow Cone
  • A16’s Vesuvio Pizza
  • Petit Marlowe’s Truffled Brie Grilled Cheese Sandwich
  • Del Popolo’s Wood-Fired Margherita Pizza
  • Lady Falcon Coffee Club’s Small-Batch Drip Coffee

In a perfect world, we’ll go from show to show completely content because we’ve feasted on an array of unbelievable food SF is famous for...how great is that?!

Photo credit: Aubrie Pick

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Friday Feels | Pineapple

Friday Feels | Pineapple

The wonder fruit
the fragrance, the flavour
the juicy slices
the sweetness, the taste
the aura, the delicacy
the charm, the satisfaction
the light yellow catalyst
stimulates the mind
with the energy of freshness
outer skin rough and dry
but the inner is a juicy buy
the taste of pure love
the cheek muscles
blushing into nice dimples....
the pineapple effect. 

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Field Trip | Creative Mornings

Field Trip | Creative Mornings

The inspiring Jen Hewett will be the guest speaker at Creative Mornings SF on June 29th! Who wants to go?!

Mark your calendar to register on 6/25 at 11am

A lifelong Californian, Jen combines her love of loud prints and saturated colors with the textures and light of the California landscapes to create highly-tactile, visually-layered, printed textiles.

We can't wait to hear her thoughts on the theme of Craft!

Photo courtesy of Jen Hewett

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Recipe | Charred Pineapple Margarita

Recipe | Charred Pineapple Margarita

Happy Cinco de Mayo friends! Why not shake up your usual cocktail routine and try out this fabulous recipe from Cherry Bombe's cookbook...

Charred Pineapple Margarita
Makes 2 cocktails

Ingredients
1 tsp canola oil
⅓ small pineapple, cored and cut into 3-inch pieces, plus 2 to 3 slices for garnish (or 1½ c precut pineapple)
Juice of 1 lime
2 tbsp fresh cilantro, plus more for garnish
⅓ c tequila
3 tbsp triple sec
2 tsp Simple Syrup (recipe below)
Ice
1 tbsp fine salt, for garnish

Directions
Heat a grill or grill pan over medium-high heat and brush with the canola oil. Add the pineapple pieces and slices, and grill until just soft and lightly charred, 2 to 3 minutes per side. Remove from the grill and allow to cool.

Coarsely chop the pineapple pieces and transfer to a cocktail shaker along with the lime juice and cilantro leaves. Muddle everything together until the pineapple juice is extracted. Add the tequila, triple sec, simple syrup, and plenty of ice, and shake until well chilled.

Gently rub the rim of two glasses with one of the pineapple slices. Spread the salt on a plate and swirl the rim of each glass through the salt to coat. Add some ice to each glass.

Strain and divide the margarita into the glasses. Garnish each with a pineapple slice and a few cilantro leaves and serve immediately.

For the Simple Syrup:
In a small saucepan, combine the 1 cup granulated sugar and 1 cup water. Bring to a low boil over medium heat and stir until the sugar has dissolved, 2 to 3 minutes. Allow to cool, then transfer to a squeeze bottle or glass jar and refrigerate. The syrup will keep for up to 1 month.

 

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