Hacks for the Holidaze

If you, like me, are a sensitive sort prone to getting off-kilter this time of year (whether that’s about year-end goals, consumption of food/drink/stuff/media, family drama, past losses, expectations on the part of yourself/family/others, or any other cluster)… I give you five hard-won holiday hacks. These are good in any stressful time but especially useful this time of year.

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“Stress Elf” Photo by Dylan Tweney, via Flickr Creative Commons

  1. Switch off the sirens. Your nervous system is most likely on alarm overload, like a firetruck siren that keeps on shrieking long after the six-alarm fire is out. In the modern world, this is a widespread issue that leads to adrenal burnout—and that’s why it’s so important to develop calming practices. This video shows some calming practices derived from the energy medicine tools of Donna Eden, but you can also simply take deep slow breaths, note your surroundings and safety, come into your senses, place your hand on your heart/belly/cheek and send your nervous system some love. Especially helpful: Leaning against a tree while doing any combination of these.
  2. Strenuously commit to missing out. I skip holiday parties if my body says “no.” I tune out most media, and turn down the noise of social media in particular. I know I miss out on certain things. Whole categories of pop culture and current events pass me by. I enjoy airplane mode from time to time, even when not inflight. I figure I can take a little trip to the insides of me. This tends to give me more energy than endlessly scrolling, which is what can happen if I’m tired.
  3. Reframe your emo-pictures. This tip comes by way of creativity coach Jen Louden, who suggests renaming unwanted feeling states. The goal is not to bypass the uncomfortable emotions, but to experiment with widening out in possibility. I tried it and found that I could reframe my anxiety as alertness, my sadness as soulfulness, and my judgment (sometimes) as clarity about my boundaries. An interesting tool to play with!
  4. Give yourself a big gift. Do what you want, only and exactly what you want, for a few hours. If you worry that this is selfish, your family will hate you, etc., consider the findings of Adam Grant, a generosity researcher: People give more over the long term when they keep their own goals sacrosanct. To my mind, if I avoid burnout by giving myself this gift…I’ll be more resilient, more loving, more present, and more generous over the long haul.
  5. Watch the birdie(s). By this I basically mean: watch your emotions and sensations come and go. (We just got a bird feeder and I’ve been watching the birds come and go, like my internal states.) I’ve also heard this skill taught in terms of identifying with sky vs. weather or (Jen Louden again) observing fish in an imaginary aquarium without getting in the tank.

However we can, as soon as we remember, the idea is to separate identity from emotional state. A friend who intensively practices mindfulness will say to herself, “sadness is present in my awareness,” to put distance between her essential self and the emotion. Isn’t that so much lighter than “I am depressed” or “my life is miserable”? It’s a ninja move designed to decrease reactivity. Bottom line: The more we can observe ourselves with compassion and curiosity, the more we are able to pause in the presence of strife, confusion, or (in my case) that fudgy brownie that will jack up the nervous system for sure.

Bonus hacker tip: Look for the nourishment. When deciding what to give (yourself or others) or how to spend your time or what to consume, discern with your body what feels truly nourishing to you.

My earlier post, Tips for the Anxiety-Prone, may help too. What about you—what hacks do you have to share for holiday time?

I’ve Got a Tin of Sardines…

…and I’m not afraid to use it!

By jules (Flickr: sardines in a can) via Wikimedia Commons

By jules (Flickr: sardines in a can) via Wikimedia Commons

Actually, I am, a little. I bought the tin weeks ago at the Co-op in hopes of eating lower on the food chain. I have not yet worked up the nerve to peel back that shiny lid and peek inside. I may need a clothespin for my nose when I do. Little fishies can be so…fishy.

But I’m determined to conquer my fear of the little fishies and make them part of my diet. Or at least ingest them once and see if it’s possible to consider…one day…loving them as much as I love salmon. Why? Efficiency of dining, mainly. If I eat a sardine instead of the big fish that eats the sardine–no matter how much more appealing said big fish might be–I reduce my impact.

It seems I know too much. And I can’t un-know what I know. What we eat has consequences. In the case of seafood, overfishing is rampant, and then there’s pollution, climate change, habitat destruction, and ocean acidification. Leaving us with a “system in crisis,” according to the National Geographic.

All that knowledge makes my fallback choice on any restaurant menu, salmon, seem a bit fraught.

Though according to the National Geographic Seafood Decision Guide, salmon–at least wild-caught Alaskan salmon–is actually one of the better choices in the ocean-going protein buffet. It is “abundant, well-managed, and caught or farmed in ocean-friendly ways.” Three cheers for that.

But sardines are equally well rated, equally low in mercury, and equally high in omega-threes. Then there’s the fact that it takes five pounds of forage fish to produce a pound of farm-raised fish. So I still feel bound to try these little fishy-fishes.

By TANAKA Juuyoh Uploaded by Jacopo Werther) via Wikimedia Commons

By TANAKA Juuyoh (Uploaded by Jacopo Werther) via Wikimedia Commons

It strikes me, unpleasantly, that they’re kind of like the worms and grubs of the ocean world. Grubs are food for birds; sardines are food for bigger fish, and for chickens and pigs too.

No matter: I’m sure they’re deelish. (Just like grubs, which, after all, are food for people all over the world. I wrote a piece about that once, and fully expect to one day venture bugward in my dining.)

Helpfully, in the meantime Slow Food International has begun a push for upping human consumption of anchovies, complete with recipe contest. (Nate at the Co-op shook his head at my sardine purchase and advised anchovies next time.)

Oh faithful readers, do you eat sardines or anchovies, those humble fishies known as forage fish? If so, pray, how do you fix them? Give me some ideas to go with Slow Food’s and Rachael Ray’s suggestions. I promise to report back after my first foray into this brave new culinary world.