Labeling Emotions: John Medina’s “Brain Rules for Baby”
Posted: July 22, 2011 Filed under: Chronicles of a First Time Parent, Gallery - Quotes 1 CommentLabeling emotions is neurologically calming
Here’s what we think is going on in the brain. Verbal and non-verbal communication are like two interlocking neurological systems. Infants’ brains haven’t yet connected these systems very well. Their bodies can feel fear, disgust, and joy way before their brains can talk about them. This means that children will experience the physiological characteristics of emotional responses before they know what those responses are. That’s why large feelings are often scary for little people (tantrums often self-feed because of this fear). That’s not a sustainable gap. Kids will need to find out what’s going on with their big feelings, however scary they seem at first. They need to connect these two neurological systems. Researchers believe that learning to label emotions provides the linkage. The earlier this bridge gets constructed, the more likely you are to see self-soothing behaviors, along with a large raft of other benefits. Researcher Carroll Izard has shown that in households that do not provide such instruction, these nonverbal and verbal systems remain somewhat disconnected or integrate in unhealthy ways. Without labels to describe the feelings they have, a child’s emotional life can remain a confusing cacophony of physiological experiences.
Mid July
Posted: July 21, 2011 Filed under: Child Centered Activities, Farming off the Farm, Little Green Thumbs 2 Comments
TOMATOES
ONIONS
PATTY PAN SQUASH
MORE TOMATOES
CARROT GREENS TO THE RIGHT and NEW BRUSSEL SPROUTS IN CENTER
Henri Matisse: “Jazz”
Posted: July 20, 2011 Filed under: Art & Healing, Gallery - Quotes 1 Comment“Happy are those who sing with all their heart, from the bottom of their hearts. To find joy in the sky, the trees, the flowers. There are always flowers for those who want to see them.”
This Week’s Menu and Affirmations
Posted: July 18, 2011 Filed under: Gallery - Visual, In the Kitchen 1 Comment
Thomas Merton: “Thoughts In Solitude”
Posted: July 17, 2011 Filed under: Gallery - Quotes 1 Comment“Society, to merit its name, must be made up not of numbers, or of mechanical units, but of persons. To be a person implies responsibility and freedom, and both of these imply a certain interior solitude, a sense of personal integrity, a sense of one’s own reality and of one’s ability to give himself to society.”
Squash & Potato Pancakes With Homemade Applesauce
Posted: July 14, 2011 Filed under: In the Kitchen 2 Comments
I found this yummy recipe in Jennifer Carden’s The Toddler Cafe – fast, healthy, and fun ways to feed even the pickiest eater. My beautiful sister (in law) gifted this book to us for fun ideas even though our daughter is a pretty adventurous eater – she’ll try just about anything. I made a few adjustments to the recipe and will indicate where.
One 10-ounce box frozen squash, thawed (I used peeled and shredded small yellow summer squash and small zucchini – sauteed until soft, strained and liquid reserved).
1 beaten egg
1/4 C all-purpose flour (I used whole wheat)
1 tsp kosher salt
1 tsp sugar (I didn’t use)
1 tsp baking powder
8 ounces frozen hash-brown potatoes, semi-thawed (about 10 minutes out of freezer – next time I will try shredded sweet potatoes)
vegetable oil for frying
applesauce for serving (I made quickly while squash was sauting – just 3 tart apples – organic Pink Lady and Granny Smith, steamed then blended in food processor. I added some of the squash liquid to thin the applesauce.
In a large bowl, mix cooled squash with beaten egg. Next add in flour, salt, sugar, baking powder. Add shredded potatoes and stir. Heat nonstick pan over medium heat and add just enough oil to to cover bottom of pan (I used sparingly and worked fine). Jennifer suggests portioning out about 2 Tb mixture into pan and fry on each side until browned (it’s a good idea to press mixture with spatula to thin out). Remove and drain on paper towel.
Emotions as Central: John Medina’s “Brain Rules for Baby”
Posted: July 13, 2011 Filed under: Chronicles of a First Time Parent, Gallery - Quotes 3 CommentsEmotions must be central
Parents face many issues on a daily basis in the raising of kids, but not all of them affect how their children will turn out. There is one that does. How you deal with the emotional lives of your children – your ability to detect, react to, promote, and provide instruction about emotional regulation – has the greatest predictive power over your baby’s future happiness.
Fifty years of research, from Diana Baumrind and Haim Ginott to Lynn Katz and John Gottman, have come to this conclusion…The critical issue is your behavior when your children’s emotions become intense…enough to push you out of your comfort zone. Here are the six spices that go into this parental rub:
- a demanding but warm parenting style
- comfort with your own emotions
- tracking your child’s emotions
- verbalizing emotions
- running towards emotions
- two tons of empathy
William Coperthwaite: “A Handmade Life”
Posted: July 10, 2011 Filed under: Art & Healing, Gallery - Quotes, What is an Art Farm Leave a comment“I want to live in a society where people are intoxicated with the joy of making things.”
Rosemary & Garlic Sea Salts
Posted: July 8, 2011 Filed under: In the Kitchen 3 CommentsA very gifted culinary friend introduced us to Celtic Sea Salts a while back in Chicago. We’ve been big fans ever since. She made several varieties but the rosemary/garlic blend (we call rosie salts) is what we use regularly. Once per year I purchase a 5 lb bag of the coarse, light grey salt from http://www.celticseasalt.com – about $21.
As needed, I put 3 or so cups of salt in a food processor with 5-6 fresh rosemary sprigs (leaves picked from stem) and 4-5 garlic cloves, smashed with skins removed. Pulse but do not blend.
You then spread the contents onto a cookie/baking sheet and let air dry overnight as the mixture will be damp. You will pulse salt mixture again the next day, several times. Let air dry a second night.
According to the source, you may store it in a ceramic or glass container with a loose lid to allow the salts to breathe. I have a small jar right by stove always filled and ready for cooking. We use these salts for garlic bread, salads, and in general cooking. The flavor is superb.
an Art Farm 