Tag: worklife

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Work Life

December Already

U.S. Rep. Dave Loebsack
U.S. Rep. Dave Loebsack

LAKE MACBRIDE— The stack of holiday requests for money is growing, and this year there is not much extra to spread around, which makes the picking easy. In fact, besides paying annual dues to a couple of national organizations, no other organization will be getting anything. That’s the way it is going this year.

The last of the red delicious apples were used for a family dinner on Sunday, ending the Thanksgiving holiday season cooking with a few extra pounds of weight and a refrigerator full of leftovers. Or, as I posted on twitter, “baking apple crisp for family dinner across town. #localfood is great, but done with cooking in favor of leftovers for a long, long while.” While preparing a menu for our Thanksgiving meal, I realized how much food we have in the house, and it’s a lot, especially if one likes daikon radishes. We won’t have to buy many groceries except milk, lemons and limes between now and New Year’s Day. That frees up time for other things.

What are those other things? A short list includes finalizing a decision about our health and dental insurance during the annual open enrollment period (I’ll post about that when I do), cleaning house with my spouse, decorating for the holidays, and most importantly building a business plan for 2014. If 2013 was a hodgepodge of turbulent activities, I expect next year to be more orderly and sensible. The key aspect of the research and development of a business plan is networking with people to identify opportunities. In practical terms, that means becoming more social, and instead of turning down invitations, accepting them more. The agenda will rapidly become packed.

This also means keeping to my schedule of devoting a few hours each morning to writing. Not only here, but a larger project, the results of which I hope to self publish on Amazon.com. More on that as the plot thickens, literally.

Lastly, I attended an event with our U.S. Congressman Dave Loebsack yesterday. It is something to see the changes in him since he was a college professor challenging a 30-year incumbent, and he got excited and involved every time a person wrote a letter to the editor supporting his campaign, to someone who wants to get re-elected and has to deal with more than 750,000 constituents.

The League of Conservation Voters, that evaluates members of congress on environmental issues, gave Loebsack an 87 percent lifetime score, which means his views are similar to mine when it comes to his voting record. The only higher score in the Iowa delegation is Rep. Bruce Braley at 88 percent. U.S. Senator Tom Harkin is rated at 93 percent in 2012, with a lifetime score of 83 percent. The Republicans in the delegation are scored very low. Loebsack’s 2012 score is 69 percent, which reflects his growing movement to the center based upon having a much different district than he did when we first elected him in 2006.

What that means is on rare occasions like yesterday, when I get one-on-one time with him, I feel a need to briefly and succinctly talk about the need to put a price on carbon. I believe he shares my views, but has to suppress them in a move to the center to get re-elected. Among the many things he said during his remarks yesterday, was that he wanted to get re-elected, and the district has diverse views. I too would like to see him re-elected.

December will soon be gone, but there is a lot of living to do before it ends. Better get to some of that post haste.

Categories
Social Commentary

Thanksgiving Work

Working the Garden
Working the Garden

LAKE MACBRIDE— It became clear the planned Thanksgiving dinner was not going to happen when the well outage persisted into its third hour. We live in a rural subdivision with a public water system managed by volunteers. They took prompt action when the water stopped around 12:15 p.m., but the contractor lives in Toddville, so it took an hour or so for him to arrive once contacted. After the second hour of no water flow, we decided the gallon jug plus a few on-hand containers of water were not enough to finish preparing the menu in yesterday’s post. We rescheduled the vegetarian feast for Saturday, and I made a pizza requiring only a cup of water for the dough. Life is change and adaptation.

The cause du jour this holiday weekend is retail and restaurant workers called in to work on Thursday so people could shop after Thanksgiving dinner. I don’t get it.

Having lost count of the number of holidays I have had to work, I know what it’s like to sacrifice family time for a job. Working holidays included the only Thanksgiving my mother spent with us since our wedding. Even so, it’s hard to share the sense of moral outrage others express about low wage workers having to work on Thanksgiving. And I plan to continue the off and on annual trek to Farm and Fleet with a friend from high school later today, Black Friday or no. But maybe I do get it.

There is a progressive movement to increase the minimum wage, and selected low wage Thanksgiving workers have been used as a prop by unions and progressive organizations to call attention to the issue.  It’s advocacy 101. To the extent low-wage workers support it, I’m with them. I’m not convinced the vast majority do.

There are complicated reasons why a person would accept a low paying job. It’s always partly about the money, and who couldn’t use more of that? But it’s also about social networking, a sense of self-esteem, and the systemic reliability of the paycheck. The latter is almost never discussed, but it is important.

There is a stark difference between working for a small business and a large corporation with an established compensation program, and adequate cash flow. When a person begins work with a large corporation, there is a detailed and consistent process for generating a paycheck, one that is usually well explained during orientation and training. There are hiccups, but over the long haul, having such a process benefits both the employer and the employee. Working for a small business is different, and given a choice, people often choose to accept low wages and work for a large corporation. What you see is what you get, less subject to personality and its inherent inconsistencies, both of which are often found in small businesses.

That said, U.S. workers have a right to organize and form a union. Why is it that so few (6.6 percent in 2012) private sector workers form a union? Why is it private sector unionization efforts so often fall flat? The simple fact is that for low wage workers, union organizers represent one more thing to deal with in an already complex cultural fabric. Because a union can’t make any promises, there is little reason to join an organizing effort unless one is already disposed to do so. Too, the potential fluidity of lowly paid work is such that rather than deal with the drama of a union organizing effort, a person can easily move on to another position. As I have written previously, unions must become more relevant to low wage workers to have a chance to organize them. This is something they have failed to do, at least in my experience.

As the sun has risen, there is work to do before taking off to meet up with my friend. He’s a union member so I’m sure we won’t cross any picket or protest lines today. We may buy something, but if we do, it will only be something we need. I’m thankful for the working life that put me in this position… and not only on Thanksgiving.

Categories
Kitchen Garden

Root Vegetables in November

Farm Greeting
Farm Greeting

LAKE MACBRIDE— As the sun set on Monday I was washing 75 pounds of spinach at a friend’s farm. The two acres is a community supported agriculture project, and that morning, a lot of food remained in the field. The day’s work was to get as much of it harvested as five of us could. During a nine hour shift, we harvested spinach, carrots, daikon radishes, rutabaga, turnips and beets, loading up a 1973 Econoline van until we tested the limits of its capacity. A second vehicle was needed to transport the produce to off-site storage.

We left three rows of daikon radishes in the field because 600 was all we needed for member shares. Farm workers took home seconds of carrot and daikon, so today at home will be cleaning them and preparing a few dishes.

The season’s farm work is winding down, and as it does, thoughts turn to what’s next. It’s not clear right now. Maybe clarity will come with keeping my hands busy in the kitchen where there is a full refrigerator and all the root vegetables in canvas bags, waiting to become what’s next. Better soup than compost. If choices in life were as simple as making soup from the bounty of November’s root vegetables wouldn’t that be the top?

Categories
Work Life

Day Off, Maybe

Cabbage
Cabbage

LAKE MACBRIDE— Some part of the last 11 days has been paid work at one of four jobs. If it rains today, there will be a day off. No rain, and there are three possibilities for paid work. I’m hoping it rains, but a day off means working at home on a couple of the too many projects at hand. In this post-Reagan retirement there is never a real day off, but it’s fun to pretend. A lot can happen as the world wakes up this morning.

For now, it’s time to head to the kitchen, make breakfast and a list of priorities for today. That is, unless the phone call comes that there is work.

UPDATE: The phone call and email came, and I captured two work assignments.

Categories
Writing

Flesh Wouldn’t Yield

LAKE MACBRIDE— Friday morning the frost was thick. While walking the kitchen compost jar to the bin, the blades of grass crunched under my plastic shoes, leaving green footprints in the frosty lawn. After emptying the jar, I stopped by the vegetable plots, and as expected the tomatoes and peppers were bitten. Chard, collards, turnips and arugula looked like they might recover this time, but another milestone in a season of gardening has been passed.

Work called me to a farm where I was hired to help clear the field. The biggest part of the work so far has been deconstructing the tomato cages. Tomatoes are an important part of a CSA, so producing enough good looking ones is important. Some put in a lot of plants, hoping to glean the best for customers and offer bulk crates of seconds for those who may want them. Others cast the die in an amount that seems right based on prior experience. Tomatoes were a mixed bag around the county this year, and those who had a surplus of good ones sold them to others who didn’t. There were plenty of seconds for processing and my pantry .contains plenty of canned tomatoes.

When I arrived at the work site, we walked through the pepper patch. When I tried to take a bite from a perfect looking green bell pepper, the flesh wouldn’t yield. Frozen solid and ready to be plowed under. I thought, if the rest of the good peppers were harvested and placed in the freezer now, they could be preserved for later use. However, there was other work to do and once the day thawed, it would be too late. The exigencies of work life intervened with my frugal impulse.

The rest of the day we dug potatoes, harvested Brussels sprouts and polished green peppers picked before the frost. We also continued the tomato cage work, although a few hours remain to be finished. The focus was on getting the fall share out Monday, and there is an abundance of produce to be processed for delivery.

As winter arrives, and food thoughts turn to the pantry, I stopped at the orchard and bought a bushel of WineCrisp™ apples for their storage capabilities. When they are ripe, I’ll buy a bushel of GoldRush for the same reason. While it is kind of apple-geeky, you should know about the propagation work being done at Rutgers, Purdue and the University of Illinois in developing these apples without genetic engineering. Fit reading as we move indoors and settle in for a winter not far away.

Categories
Kitchen Garden Work Life

Carrots and Farm Work on a Blustery Day

Fresh Carrots
Fresh Carrots

RURAL SOLON— It was a blustery day at the two acre farm where work took me yesterday. Carrots to harvest, tomato cages to deconstruct and roll up, and irrigation line to find and remove to the roads for later pickup. It was cold to the bone.

My time in the military prepared me for days like this. The key is to focus on the work and the cold will take care of itself, falling neatly into the background. Once one accepts there is no place to go to get warm, and nothing to do but the work, life doesn’t seem so bad and neither does the cold.

September HeatIt was recently reported that September was the 343rd consecutive month of above average global temperatures. No surprise there, and October will be the 344th. What I would rather see is a tally of the actions people take, on a daily basis, to reduce their carbon footprint. That and a measurement of the aggregate impact it has on global warming. We would do better to collect our progress and see how we are doing than tick off the number of months of doom.

Working in a sustainable agriculture operation is said to help solve the climate crisis. According to Wikipedia, sustainable agriculture is the act of farming using principles of ecology, the study of relationships between organisms and their environment. A couple of things seem most important. Sustainable agriculture is site-specific. What one farmer does on his/her land may last over the long term to satisfy human food and fiber needs, sustain the economic viability of farm operations, and enhance the quality of life for farmers and society as a whole. It is hard to find fault with this, and the connection to the climate crisis is clear.

Where it gets sticky is that as the environment changes, so too do the organisms encountered on a parcel of land. This suggests that the work of adaptation is never really complete in sustainable agriculture. Most farmers I know are engaged in a process of constant experimentation to determine what does and doesn’t work to solve ecological problems. What is worrisome is they seldom, if ever, talk in terms of adaptation to climate change, even if that is what sustainable agriculture represents at its core. Note to self: initiate this conversation.

After noon, the two of us harvesting carrots and working in the field were called to the barn for lunch. Grilled cheese sandwiches, vegetable soup and sweet carrot bread for desert. Much better than restaurant fare, and an unexpected perquisite to break the cold. Not to mention the conversation about the fall share, and our hopes, dreams and experiences. Brief and pleasant interval in another day’s work in our ever changing environment.

Categories
Kitchen Garden Work Life

Cabbage Harvest

Cabbage Regrowth
Cabbage Rows

LAKE MACBRIDE— On Friday we diverted from planting in the high tunnel to harvesting cabbage at another farm: 400 heads of cabbage in 80 minutes plus travel and storage time. Frost is coming, and we need the cabbage for the fall shares. As we used to say as union workers in the meat packing plant, “it all pays the same.”

Actually, farm work doesn’t all pay the same. There is a complex web of reliance among farmers, and when one needs something, another reaches out to help, making a deposit in the relationship bank. Who knows when we may need to make a withdrawal?

There is a frost advisory Sunday morning from 1 until 8 a.m. Whatever plants need saving should be covered with the worn sheets kept for that purpose. Mostly, it is the leafy green vegetables and the pepper plants, since the tomatoes are done. Gleaning plot #3, and harvesting is on today’s agenda, so whatever might get bitten by tomorrow’s frost will come in. That is, except the greens, which will continue growing outside until the last minute.

The days are getting shorter, and attention turns toward inside work. There is a lot to be done before the end of the year. When isn’t there?

Categories
Work Life

On Worker Engagement

Garlic Planter
Garlic Planter

LAKE MACBRIDE— Being fully engaged at work is important. Without it, things start to slip. We get distracted, our morale slumps, and the benefits of a job are reduced to working for wages in a way close to enslavement. It’s better for us and for our employer when workers are fully engaged. This is not new. The idea of worker engagement as a business management concept developed during the early 20th Century.

In our local food system, the work requires full engagement. The size of the operation and community in which we live is such that if we don’t do something, or if we cut corners, the impact would have tangible results. If customers see an inferior vegetable selection in their weekly share, they have options. Their business could be lost the following season. If one person fails to turn off the irrigation, someone else must do it because some farm jobs have to get done. The need for worker engagement exists at every small business. It helps build the sense of being part of a team, which adds to the value of the enterprise.

If willingness to align worker interests with those of a business is important, there is a down side. Being fully engaged at work suppresses engagement in other things. In the case of seasonal or temporary work, worker engagement can use energy that should be spent finding work during the next season. As the author has experienced, lowly paid work at a number of companies can consume many hours during the week. The result can be feeling tired and worn out at the end of each day.

The better engagement is in our community. To the extent community life provides a means of economic support, we are better prepared to contribute and reinforce shared values. Worker engagement serves a purpose, yet broader engagement in the community of which we are a part is what we should be after. It is possible, but not easy.

Employment at a job has an arc of existence from getting hired until moving on to what’s next. There is always a what’s next, and the longer we are in the workforce, the better understood is the importance of full engagement. Experienced workers know we are the less if our focus has become the monetary income associated with our work.

As fall weather turns colder, and the garden activity is extended due to a late frost, the seasonal work for others comes to an end. It is a time to be thankful for community and the support it provides during the interregnum until the next paid work is found. It is a chance to re-engage in life for a while, and for that we can be thankful.

Categories
Work Life

Starry Morning

Apple Harvest
Apple Harvest

LAKE MACBRIDE— The sky was a dome of stars as the newspaper delivery truck made its way down the street. Outside to take the trash and recycling bins to the street for pickup, it was hard not to stop and gaze into the limitless space above. My clothing fit loosely from working low wage jobs this year, and the cool air found its way under the cotton knit and invigorated me, awakening possibilities. It lasted only a few moments, after which I grabbed an apple and ate it in Eve’s bower— forbidden fruit no more. The stuff of dreams and hope.

The remaining apples fall into five categories. A bowl of Cortland for apple crisp later today, a bushel of apples collected after the Sept. 19 storm blew them from the tree for apple sauce, a bin of the best apples for out of hand eating, and another bin of less perfect apples from the final pick, for a variety of purposes. A lot of the lesser Golden Delicious apples on the tree. They are available, but one suspects they will end up food for wild animals and insects, or as compost. The end of this year’s apple season is in view.

The plan for today is more chainsaw work in the yard. At least two more eight hour shifts will be required to finish cleaning up the fallen branches. A contractor is stopping by to estimate the roof repair from the Sept. 19 storm. The plan is to harvest the turnip greens and make soup stock, and finish gleaning the first garden patch, maybe the second. All of this is subsistence work, unpaid except that there is a buyer for the firewood I make, and food for our table.

As dawn begins to break, it’s time to leave the comforting glow of the computer screen and get to work. Just a few more keystrokes, and then off into the garden, seeking life, and redemption.

Categories
Work Life

Attire at Work

Work Clothes
Work Clothes

LAKE MACBRIDE— There was a time when wearing a suit to work was de rigueur. While commuting to the Chicago loop I wore and wore out countless suits purchased to fit into the corporate culture of 200 East Randolph Street, the Illinois Center and the Prudential building. Those days are over. Silk ties hang on a rack in the back of the closet, lined up behind woven plaid shirts purchased long ago. There are only one or two decent dress shirts on hangers until a funeral or formal presentation wants the attire.

My work clothes on the farm have become blue jeans, a T-shirt and a pair of Justin boots purchased while working in west Texas. No collar, indicating the meaninglessness of so-called blue or white collared work. Most of the people I know in the local food system are either working on a degree, have a bachelors, or have done postgraduate work and have a masters or doctorate. Some wear collars, and some do not. Clothing is functional and long lasting if it is anything— less a symbol of an arbitrary status or social class.

While writing, it’s the same attire, sans shoes with white socks. After buying cheap tube socks for decades, I switched to a heavy cotton sock purported to be for wearing with steel-toed shoes. They are deluxe. The cost of one of my Chicago suits could have purchased a lot of them.