Grief is something that is present for a lot of us. There's lots to be sad about, so what's the best way to process the grief arising from it all? Do we have an obligation to feel sad all the time given the daily tragedies in our world? In this episode we shine light on our own ongoing griefs and explore what it means to feel safe enough to feel all our feelings, even as we try and keep up with the needs around us. We also touch on counters to grief — which seem to fall somewhere between will and joy — and the meaning we can make as we grieve in community.
Links:
Untangled by Lisa Damour, the book Rebecca mentions
Couples Therapy, the show Rebecca mentions
How Long Should it Take to Grieve? in The New York Times and Grief and Conspiracy 20 Years After 9/11 in The Atlantic, two essays on grief we found insightful
Thanks to Sister On! listener Anna Waseem for this week’s recipe:
DINO KALE SALAD
Pucker up for a sweet (from the raisins) and sour (from the lemons) salad that will rock your world. Rock…dinosaur…ugh…I tried.
SALAD
1 large head of black kale (stems removed and chopped into pieces)
3 tbsp dried raisins
1/4 shaved almonds
DRESSING
2 lemons (juiced)
1/3 cup olive oil
3 Tbsp minced shallots (or more! I add three full shallots)
1 tsp salt
2 tsp red pepper flakes (or less for less spicy)
Add all ingredients in a jar and shake, shake, shake. Pour dressing over salad. This salad keeps for a few days and is almost better the next day!
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