Growth: The Uncomfortable Comfortable

If I asked you to walk home in the rain, how would you respond? Would you tell me to open my eyes; it’s raining, duh? Or maybe you might feed us both an excuse that you don’t have your umbrella and it’ll ruin your hair? What if I told you that sometimes taking the uncomfortable option can help you grow? Now I know you’re not a thirsty plant, but hear me out! Getting comfortable with being uncomfortable is essential for developing resilience, a “Fuck It” attitude and for finding out what you are really made of. Most of the time, these uncomfortable situations that we frantically avoid aren’t all that bad, such as walking home in the rain. Sometimes they may even be a source of joy, imagine that! Walking home in the piss wet rain could be a highlight of your day? Maybe you think I’m full of shit. Maybe I am, but let’s ignore that for a moment because there is one person who we owe it to to do the things that make us feel uncomfortable – and that is ourselves.

Every day I see people that inspire me to push myself, whether it’s that they have something that I want *ahem a Marathon Majors 6-Star Medal cough* or they’re holding the first copies of their newly published book – I’m jealous, so shoot me! I just want to smell crisp new pages covered in my words! What lies between where I am now, and where I want to be is very simple and very painful: a whole lotta growth.

Make yourself do unpleasant things so as to gain the upper hand of your soul – W.E.B. Du Bois

This is where owing it to yourself to get comfortable being uncomfortable comes into its own. Do you remember any of your teenaged growth spurts? Those HURT! Growth is uncomfortable, and of course, it takes effort to grow, relentlessly unforgiving and continuous effort. You owe it to yourself to challenge yourself and get comfortable being uncomfortable. By becoming comfortable with discomfort we learn how much we can push ourselves, we realize and learn our limits, and that our resilience reaches beyond our own imaginations.

The option to stay exactly where we are is always there. When we have had enough we can always stop and decide if we like it just as it is. Maybe you do, or maybe it’s just easier to stop, for a long time self-harming was more comfortable than facing the rawness of my psychology and mind, learning to eat was more uncomfortable than starving myself and there came a point when being unwell becomes more comfortable than undertaking the journey to becoming well because being unwell was all I knew- I soon learned that growth happens in the most treacherous and uncomfortable of waters, as the adage and many a meme go. It’s true. That shit is scary and itchy ants-in-your-pants uncomfortable. The best teacher and arena I have found in persevering through discomfort has been exercising, without it, I doubt I would have recovered as much as I have.

Sometimes when you’re covering a large distance in one go, hi there marathon, or hiking and climbing up a mountainside (Tryffan, we have unfinished business), it is uncomfortable. It is hard. In each task, by putting one foot in front of another, a very simple yet vastly symbolic act, the finish goal will eventually appear. In continuing to show up for yourself through the challenge and continuing to push on through the burning quads, aching knees, jarring concrete and absolute monotony that can be associated with covering distance, you get there and all of a sudden the intense and immense gratitude, pride, sense of accomplishment that you feel makes it all completely 100% worth it. You don’t forget the pain, this isn’t childbirth, it just all becomes worth it.

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So taking this ideology into a bigger playing field is the next step, and they don’t always have to be huge strides of progress that are acquired during an activity for it to be worth it, next time it’s raining, which if you’re in London is probably tomorrow lets be honest, walk for a bit in the rain even though you don’t want to go out in it. Go for that walk in the cold. Take your shoes off, feel the ground and the cold iciness of a wintery puddle submerge your toes. Practice different types of discomfort, physical, emotional, mental: turn the heating down to below comfortable for a day, have a cold shower, go for a run up a hill. This is the reality. Life isn’t always sweet, it’s mostly pretty grim. In practise, you empower yourself to manage situations when you lack control over a situation. Sit in the overwhelm and when exposing yourself to uncomfortable situations, go ahead and nurture yourself as well. Self-soothe yourself through the discomfort, learn how to do this for yourself. Figure out whether it’s a mantra that you repeat in your head, a texture that you feel, a particular way of fidgeting your fingers that is soothing. This is great practice for self-soothing in situations that are uncomfortable where you have no control over being able to escape them, i.e. depression, anxiety, that presentation in front of your colleagues, public speaking, a race, a challenge, commuting on an overpacked tube at rush hour. It doesn’t mean you always succeed, just that you will succeed more than when you couldn’t tolerate any discomfort.

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Apple Harvesting and Juice Making with The Orchard Project

Last week at Growhampton – a sustainable social enterprise at the university of Roehampton, we teamed up with The Orachrd Project and  harvested apples from the campus orchard. Until recent years the orchard was completely grown over and had been neglected for a period of time. One of the tasks that Growhampton and The Orchard Project undertook was to re-open up the orchard from the overgrowth and maintain it. The Orchard Project started as an urban orchard project in London and now helps maintain community orchards nationwide. The fruit of this labour, is as predicted, a variation of fresh apples growing on the healthy trees. Last year some pear trees were also planted and will come into fruition within the next 3-4 years.

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In order to harvest the apples we used a tool which was a bit like a small pond fishing net but instead of catching fish, we were catching apples. Once the apple is in the bag you position the bag so the branch goes between the teeth of the entrance to the bag and snaps the apple free from the tree. This on a really long pole, which extends to what must be ~3m in length at the maximum extension. This makes it quite hard work because when the weight of the apple drops into the bag it takes a bit of effort from your shoulder, arm and back muscles to keep control of the pole.

When harvesting we separated the apples into ones for cider and ones for juice. If they had become bruised then they went into the cider pile. On Sunday we went to the pressing site in an arch way at Herne Hill in South London. We had ~550Kg of apples to sort, crush and collect juice from. It was quite as big a task as it sounds and took a whole day of work between a team of 10 people in order to get through the yield.

The first stage was quality control. If there is a lot of bruising then the apple was discarded. If there was only a little bruising then we just cut it off. The reason for this is that when the apple bruises beneath the skin a chemical reaction occurs and the waste product of this can spoil a batch of juice. However, when fermenting for cider it is destroyed in the fermentation process – which is why apples with bruises are OK for cider and not for juice.

We washed them once in the first bucket, then again in the second before piling them into crates. From these crates the apples went into a pumped up blender that smashed the apples up into small pieces and churned them out of the bottom. Form this you make cheese – which sound odd but that’s what it is called. It doesn’t involve real cheese.

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Apples mashed up and waiting.
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Making cheese

The building cheese process involved using a square frame within which a cheese cloth fabric square was placed at a diagonal angle. The smashed apples were scooped into the frame then once the frame was full the cloth was folded over in one direction. Once the frame was removed a wooden pallete was placed on top and the process happened again until there was a pile of apple parcels stacked upon one another separated only by the wooden palletes. Once stacked as tall as it could go and still be able to fit under the press the basin rotated 180°. The machine then slowly raised the base upon which the pallettes were stacked upon. In the process all the juice was released from the apple and funnelled out through pipes in barrels of juice.

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and press…

Each time apples are pressed from an Orchard the juice and cider are different because of the variety of the apples changes from orchard to orchard. This means that no two batches of juice or cider are identical.

The Orchard Project works to enable communities to conserve and utilise the natural orchards around the country and in London that may have been neglected and forgotten about. In return for the apple yield The Orchard Project give 50% of the juice yield to the orchard or organisation who maintains each orchard, and use the other 50% to bottle and sell for funds to keep The Orchard Project going.

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Source: http://www.theorchardproject.org.uk

The drinks produced by The Orchard Project in London is called Local Fox Cider and London Apple Juice – it is a dry cider with no sugars or juices added in the process. It is a completely natural process of fermentation that occurs naturally. Both products are produced only from apples harvested from the urban orchards of London. More than producing juice and cider, The Orchard Project is a community project that empowers local communities to develop community spaces and harvest.

I really enjoyed getting involved with the harvest and juice pressing with The Orchard Project. It was good fun and speaking for myself, I really enjoy getting involved in community projects like this: you tend to meet nice people, have a bit of a giggle whilst you work and in return I had some banging apples from the orchard day and a Local Fox Cider: both of which were banging by my account.

To find out more The Orchard Project and see what they’re up to in your area click here.