The Armchair Activist’s Guide to Occupying Wall Street

In Uncategorized on October 19, 2011 at 1:13 am

I really want to be part of the movement. I want to stand in solidarity because I do believe things ought to change. I want to show my support, exercise my idealism, fight against the bad guys.

Buuuuut, I have to go to work.

Some of my fellow daily workers are in the same kind of bind. We can share posts on Facebook, follow news coverage, feel as if we are there “in spirit.” But, what can we do to occupy Wall Street (or any other gathering place for the fed-up) in more than spirit?

Here are some ideas, some ways to, I guess, “stick it to the man.” So, crank up your Rage cd, dab on some patchouli, and check out these suggestions.

1. Write a letter to your congressperson to say what you think about government regulations, the federal budget, campaign finance, the mortgage crisis, the bailouts, taxes. Contact your local representative at writerep.house.gov.

2. Find your local farmer or grocer and buy food from that source instead of a large chain store. If you also avoid fast food you help even more (think about issues like obesity and prescription drugs). Check out localharvest.org.

3. Buy stuff used, or from local artists and producers. The American appetite for stuff is partially to blame for the situation in which we find ourselves. Anything from clothing and books to gifts can be had at a cheaper price (and big business free) at a second-hand store, an art fair, or online at sites like etsy.com.

4. Stick your money in a credit union. You may not have a lot in savings, but why should big “trading banks” (that lay off scads of people) be allowed to play with your cash?

We shall see what becomes of OWS. In the meantime, we can take a stand every day with our decisions about what to eat, where to shop, and where to bank. And in the time it takes to read this article, you can write a letter to your government.

Do Rules Matter?

In Uncategorized on September 30, 2011 at 5:53 pm

I had a discussion last night about the rubrics of writing. Some say rules and structure bar creative expression and prevent originality. Others say structure shows us how to write, and we must learn the rules before we can break them.

Well, when searching for truth I like to look first for motives. What is the motive, or reason, for writing? In most cases, we write to relay information. We write to solve a problem or to make a point. We write to send a message, even if it is just to ourselves.

What do we hope will happen with that message? We hope it will be received and understood.

Probably our best chance for writing a message that is clear enough to be understood is to abide by a certain set of conventions.

Oh, maybe some invisible literary power structure (like Strunk & White) is lording over us, demanding we conform to stylistic peccadilloes. I had one editor who hated the word “that” and another professor who warned against the use of “is.” In journalism school we were taught to never say “over” when you really mean “more than,” and in academia “since” can never substitute for “because.” Stephen King said “the road to hell is paved with adverbs.” Then there are archaic rules, such as “never end a sentence with a preposition,” which we are now free to leave behind. I personally don’t like to see too many “ing” words in one sentence.

Who’s right? Everyone, and no one. Good writers, and moreover good editors, are critical and analytical, but not infallible.

I know many writers who have felt hindered by the arbitrary critique of a particular editor or teacher, who have had to spend years trying to forget policies and throw away Jello molds that interfere with the genuine pouring out of words.

Rules can be a bitch. Rules can be broken. Yet we do need rules for punctuation and grammar and such to help us write the cleanest copy possible—to transmit our message. There are, of course, writers who shuck convention in all the right ways. Bravo to them.

Writing is a form of art. However, it is also a practical matter. And let’s remember that most artists (painters, musicians, actors, sculptors) undergo some sort of training to learn technique and style. You know what else most artists do? They study other artists. And writers, through reading, are able to intuit much about techniques and styles of writing.

You must learn all the rules and structure and various styles. Meanwhile, you try to put it away and focus instead on the content of your message.

I read something related from Stanley Fish in his book “How to Write a Sentence.”

“But if one understands that a sentence is a structure of logical relationships and that the number of relationships involved is finite, one understands too that there is only one error to worry about, the error of being illogical, and only one rule to follow: make sure that every component of your sentence is related to the other components in a way that is clear and unambiguous (unless ambiguity is what you are aiming at).”

Fish says clear and logical writing is achieved not through knowledge of rules but through understanding relationships between words, phrases, and clauses.

I think we understand (and learn to create) relationships between words, phrases, and clauses through an ongoing process: learning rules, being made to abide structure, breaking rules, reshaping structure, reading, writing, receiving critique, reading some more, rewriting, publishing, learning more rules, devising new structures, reading more, writing more, subjecting our work to editors and friends, reading, writing, rewriting, trying new styles, trying old styles, reading, writing, looking at your own early work and thinking it’s shit, reading more, writing more, publishing more…

Look, I just used about 25 “ing” words in one sentence. Broke my own rule, yet all is well.

What Sort of Egg are You?

In Uncategorized on July 15, 2011 at 6:32 pm

My word-of-the-day email last week reintroduced me to the term hard-boiled, meaning a person who is tough, cynical, devoid of sentimentality. Hard-boiled sounds cool in that gritty, rough-on-the-outside, never-let-them-see-you-sweat, Humphrey Bogart sort of way.

Hmm, I thought. I don’t feel hard-boiled. So what style of egg am I? Then I started to think about other people, to see them in various egg states.

I read through definitions in American and English dictionaries, perused various cooking blogs, and then I attempted to attach meaning where it doesn’t ordinarily exist.

(Caveat: it will aid this article’s profundity if the reader will indulge in figurative and in some cases farcical thoughts.)

Parallels between states of being for an egg and those of a human

Scrambled: beaten in a liquid then cooked and stirred gently; a default when omelets fail; jumbled, muddled, mixed up; unintelligible unless received by an appropriate decoding device.

Poached: cooked in a simmering liquid until the outside is firm while the inside remains soft; when served with toast it helps chase away the flu; from Old French pochier, earlier in the sense ‘enclose in a bag.’

Fried: cooked until completely done on one side and cooked lightly on the other side so that the center remains slightly soft; often characterized by crispy bits all around the perimeter.

Sunny-side up: fried on one side only with the other side favoring the more cheerful or pleasant aspect of a state of affairs; happy; something nice to wake up to.

Raw: uncooked; not analyzed, evaluated, or processed for use; lacking experience or skill; red and painful; bleak, cold, and damp; strong and undisguised; frank.

Rotten: not suitable for consumption; suffering from decay; morally, socially, or politically corrupt; very bad; extremely unpleasant; unwell.

Deviled: cooked with hot seasoning; delicious at parties but more of a novelty than daily sustenance.

Just for fun

Fabergé egg: expensive, jeweled; made from precious metal or hard stones; a synonym for luxury.

Cadbury Crème Egg: thick and rich with a sweet fondant filling; a popular confection.

I still can’t decide…

Sometimes I feel decidedly sunny-side up. Then I think, perhaps I’m not so gooey and a bit more poached. Oh, but there are days and days of scrambled, those wee hours of fried, and embarrassing moments of raw. Admittedly, I am once in a while not suitable for consumption. I do love deviled eggs and a yearly box of Cadbury Crème goodness. Fabergé holds appeal, mystique, and value, though it is arguably not really an egg. No, I can’t commit to one state of being—egg or otherwise.

What about you?

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