<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	>
<channel>
	<title>Comments on: A strange self-importance</title>
	<atom:link href="http://tdif.brotherhoodofif.com/2008/05/07/a-strange-self-importance/feed/" rel="self" type="application/rss+xml" />
	<link>http://tdif.brotherhoodofif.com/2008/05/07/a-strange-self-importance/</link>
	<description></description>
	<pubDate>Sat, 22 Nov 2008 04:22:31 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.6.3</generator>
		<item>
		<title>By: Heather</title>
		<link>http://tdif.brotherhoodofif.com/2008/05/07/a-strange-self-importance/#comment-373</link>
		<dc:creator>Heather</dc:creator>
		<pubDate>Thu, 08 May 2008 00:05:04 +0000</pubDate>
		<guid isPermaLink="false">http://tdif.brotherhoodofif.com/2008/05/07/a-strange-self-importance/#comment-373</guid>
		<description>Hmmm, this sort of puts a damper on my planned blog post about my organic free range local French Breakfast Radishes that I pickled this weekend, complete with macro picks of a seemingly random tumble of radish greens. I really wanted that gold star, too. 

I've internalized preserving to such a degree that I have trouble seeing it in the light of hipster couture - it's just what you DO in the summer. 

Honestly, I think work ethic is at the heart of it all. Making things from scratch (brewing, cooking, butchering, etc) is work, hard physical work that takes patience and is often boring (as I remember every July when I'm standing for 4 hours over a pot of bubbling strawberry jam in a 100F kitchen). Our generation excels at many things, but tedium is not one of them. So we have to make it meaningful, or at least underline how HARD it all is so that everyone is impressed. 

If only we could start the slow laundry movement, I'd be all over it.</description>
		<content:encoded><![CDATA[<p>Hmmm, this sort of puts a damper on my planned blog post about my organic free range local French Breakfast Radishes that I pickled this weekend, complete with macro picks of a seemingly random tumble of radish greens. I really wanted that gold star, too. </p>
<p>I&#8217;ve internalized preserving to such a degree that I have trouble seeing it in the light of hipster couture - it&#8217;s just what you DO in the summer. </p>
<p>Honestly, I think work ethic is at the heart of it all. Making things from scratch (brewing, cooking, butchering, etc) is work, hard physical work that takes patience and is often boring (as I remember every July when I&#8217;m standing for 4 hours over a pot of bubbling strawberry jam in a 100F kitchen). Our generation excels at many things, but tedium is not one of them. So we have to make it meaningful, or at least underline how HARD it all is so that everyone is impressed. </p>
<p>If only we could start the slow laundry movement, I&#8217;d be all over it.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Craig Hermann</title>
		<link>http://tdif.brotherhoodofif.com/2008/05/07/a-strange-self-importance/#comment-372</link>
		<dc:creator>Craig Hermann</dc:creator>
		<pubDate>Wed, 07 May 2008 21:29:45 +0000</pubDate>
		<guid isPermaLink="false">http://tdif.brotherhoodofif.com/2008/05/07/a-strange-self-importance/#comment-372</guid>
		<description>I have a related rantish comment regarding the cocktail culture. I'll save that for a bit, perhaps after I post more real content. I don't want to become all live-journal-y.</description>
		<content:encoded><![CDATA[<p>I have a related rantish comment regarding the cocktail culture. I&#8217;ll save that for a bit, perhaps after I post more real content. I don&#8217;t want to become all live-journal-y.</p>
]]></content:encoded>
	</item>
</channel>
</rss>
