Tag Archives: TTCT

An Ode to Arm Muscle Contractions

So a girl asked for an intensive arms/core workout, and I thought building up to a forearm stand was a perfect sequence. Check this article out for more advice on building up to a forearm stand.

On a separate note, I made an effort to really understand the different kinds of contractions, and what yoga poses/physio moves were great for building arm strength in particular. Check it:

For more explanations for the types of arm stretches (ekabuhjaswastiakasjdflkwhuuuuuut?), check the article page as well.

I attended the Clover All-Team Member meeting this past Sunday at the HUB. I thought it was such an awesome concept, as all employees got free beer (Allgash White, to be precise), samples of the new 3pm special – blueberries and whipped cream, and a delicious chocolate cupcake. Again, somehow the chefs nail it with the mild sweetness but fresh taste of the cupcakes, with a light frosting that wasn’t overpowering, meeting its match with freshly picked peppermint leaves. Something about fresh mint in anything kills me.

Ayr gave a brief download on the environmental impact and growth Clover was having. My favorite part was the “tasting” game (where 12 unknown ingredients were provided and we had to guess what they were) and a food education presentation given by Chef Rolando. Both were powerful and so interesting (for me, oh the food obsessed). Interesting things:

1) Their parsnip sandwich, a combination of parsnip, cheddar, spinach (in the earlier versions), and caramelized spring onions that were caramelized with cider vinegar, sugar, cinnamon, mustard seeds, and fresh horseradish. The idea of cooking things that weren’t sweet with cinnamon intrigued me and I did a brief search and came up with these ideas:

  • cauliflower
  • parsnips
  • garlic cloves
  • sweet potatoes
  • carrots
  • zucchini
  • BBQ Brisket
  • Squash
  • Pizza
  • Orzo salad
  • Curried red lentil soup
  • Grapefruit

2) Wheat gluten (things to make your tempeh with) looks and smells like flour (even whole wheat), but once you taste it your saliva gets everything super gooey.

3) Determining the difference between cilantro and parsley for me is….difficult. I went to the Harvard Community Garden yesterday and tried both. The cilantro tasted more ocean-y to me, while the Italian parsley taste more clovery, sprouty, and sunny to me. Let’s see if I can remember that at all…

4) Belgian Wheat Beer can be flavored with coriander, who knew?

RESEARCH MOVES FORWARD, ALBEIT SLOWLY!

Finally, finally, finally the brain data was successfully converted into a format we could use and I could start doing the reconstructing and skull stripping. Alas, I was letting the program run over night and it only got through…3/15 sessions. Derp. Oh well still letting it run.

Meanwhile, I take over the world. Or in other words, find myself amused/fascinated by some of the figural responses on the TTCT as I grade them.

 

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Daily Nutrition Facts

Made myself a salad with red cabbage, kale, cucumbers, smokey tofu, and a mix of vegannaise and BBQ spice.

Also tried green gooseberries for the first time! They are possibly one of the most interesting fruits I’ve had. Fuzzy on the outside, filled with a grape texture inside, but also with seeds that are not unlike chia seeds. Kind of an adventure in the mouth. Tart and sweet like a green grape, but with slightly more complexity and hollowness to the palette. Apparently a recipe suggestion: “Stew gooseberries with coconut milk, Indian spices and vegetables, then serve as a curry over rice.” Omnomnom. I had the pleasure of trying red currents for the first time as well. I don’t have the patience right now to try a pie, but they were deliciously fresh and tart.

I got to adopt a Patty Pan Squash and harvest rainbow chard + kale in return for teaching yoga at the Harvard Community Garden (every Tuesday from 6 – 7 pm). So. Much. Love.

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Filed under adventures, anatomy, Clover, creativity, creativity research, food, neuronerd adventuretime, science, yoga

Kiting Kale

Research Update: 

Totally killing it. Or not. So far we’re still having issues with downloading the data and using FreeSurfer to adjust the images, so for now I play with sticky notes and read the amusing answers our small sample size (8?) have written for the TTCT.

Brief explanation: TTCT (Torrance Test’s of Creative Thinking) was a test created about 30 years ago by Ellis P. Torrance. There are figural and verbal components, where the figural requires the subject to draw some sort of picture with a foundational doodle/pattern provided and the verbal requires the subject to practice divergent thinking, which is essentially a form of brainstorming. I’m administering these tests pre- and post- the Mindfulness Meditation program (MBSR) and checking out what neurological correlations there might be between meditation and creativity (a long shot, I know. It’s just silly and fun).

Check out this article from Newsweek for a more thorough explanation of the figural component of the TTCT and to see how it’s graded: “How Creative Are You?”

I had a few favorites from categorizing the verbal components of the tests today. My favorite responses to the question “Just suppose everyone had 6 fingers instead of 5, what would happen?” were: “A reassuring pat on the butt would feel that much larger” “People who used to be able to put their fist in their mouths might not be able to do it anymore”. One person wrote a passionate essay on environmental issues, a couple senators, and the destruction created by supporting small businesses (“That’s great guys. It’s fine. Really.”)

Ah, science.

To be a little more serious (wait, this wasn’t serious enough?), I came across a study published recently in Frontiers of Psychology called “Meditate to Create: the impact of focused-attention and open-monitoring training on convergent and divergent thinking”.

The study addressed the idea that different types of meditation can lead to different brain states. This is an extremely good approach as everyone likes to ask 1) can you be good at meditation? 2) what is it? Well, there is no short answer to either, as there are hundreds of types of meditation. To quote Patanjali from the yoga sutras (aka sort of yoga bible?): “I.39 Or [the steadiness of the mind is attained] from meditation upon anything of one’s inclination”. He states this after listing about 10 types of possible meditations.

In the study, they predict that focused attention meditation (inhalation to a specific body part, exhalation from there) leads to higher abilities to perform tasks related to convergent thinking (one correct answer, i.e. remote association task – three words are given like time, hair, and stretch, and participants are asked to come up with one answer – long). For divergent thinking (they use the verbal part of the TTCT), the authors predicted that open monitoring meditation (breath is used to “set the mind free” and allow any thoughts or emotions to arise naturally and be nonjudgementally observed, very similar to mindfulness meditation).

The results (in short summary mode) by conducting the experiment on a group of 16 people with a lot of OM and FA experience:

1. There was no difference in performance on the RAT in either group.

2. OM meditators significantly outperformed FA meditators in the TTCT verbal tests.

3. Both types of meditation elevated mood

4. Potential self-selection and demand characteristics may have biased the results somewhat

5. Check out other types of meditation in other religions? Oooh fun future project?

Anyways, glad I came across this as it is a good article to go off of for my thesis. And there’s a great chunk of it that I really appreciate in the intro:

However, the methodological diversity across these studies with regard to sample characteristics and type of meditation is considerable, which renders it question- able whether they were actually assessing the same construct and processes. Moreover, there is still no mechanistic model explaining how creative processes operate and how different type of medita- tions might affect these operations, which in view of the lack of conceptual clarity may not be surprising. To address this issue, we tried to avoid addressing meditation and creativity as a whole but, rather, focused on particular, relatively well-defined meditation techniques and specific subcomponents of creative performance. 

Daily Nutritional Facts

During my first week at Clover I tried a couple of the coffees – Stumptown (Indo) and Terroir (Colombia). Ayr had us trial taste and see if we could match the hot coffees to the cold. I guessed correctly, but when I tried to explain the flavor differences, I ended up describing these shapes instead (doodle time!):

The way Ayr described it was that the George Howell Coffee was that it was more acidic and fruity, while the Stumptown (the local coffee) was more well-rounded, dirty, earthy and complex. The Terroir was easily identifiable when hot because it still had a fruity, stringy taste and texture, while the Stumptown transformed from a complex, leveled cold to a buttery, smooth hot.

Last Friday was my friend’s fundraiser for her non-profit in Guatemala, Unmarked Streets. They seek to create a network of women who go through an entrepreneurial program, as well as distribute technologies that increase public health, protect the environment, and further education. Asides from teaching a class with the theme “Gratitude” (I referred to Roy Horan’s speech on how the key to creativity is gratitude), I made a random assortment of desserts ranging from vegan, gluten-free peanut butter cookies to the raw cacao cookies and a terrible attempt at the brownie bites (that ended up being the flattest thing ever because I made such a small portion).

Also created the love of my life – raw kale salad with miso ginger dressing. For some reason I felt like calling this dish Kale Kites. I have no idea what it means, but I felt like going with it. I didn’t realize after up to 5 days of storing kale, it largely becomes inedible because it starts going really bitter. (also there was an interesting study done by the owner of Harvest Coop that when kale is shipped across the country, the 2 week shipment – though the kale looks fresh – makes kale lose up to 70% of it’s nutrients, especially the vitamin C)

So what you need…

  • kale of choice
  • cooked quinoa (preferably chilled, unless it’s a cold day) – for regular, cook 1 cup of quinoa with 11/4 cups of water
  • tempeh 
  • soy sauce
  • black sesame seeds
  • any additional veggies you want (in this salad I had tomatoes)
  • sauce: miso ginger dressing and vegannaise

1) Tear up the kale, leaving the stalks behind (munch on it like celery sticks!)

2) Meanwhile, you should be sauteeing the tempeh on medium heat with some olive/coconut oil and soy sauce on it. It depends how much you want to use. I like mind to be cooked fairly crisp and moderately soy sauced up.

3) When finished, cut tempeh into pieces and toss into the salad. Add a cup or two of cooked quinoa. Sprinkle lots of black sesame seeds onto it (be more risky and sprinkle poppy seeds if they’re around!)

4) Add any more veggies you’d like to the mix, then make the sauce – I like to have a ratio of one tablespoon of vegannaise to an equal amount of miso ginger. Alter the ratio to your preference. For kicks, I tend to throw in Frank’s Finest Spirulina Gomasio, a delicious spice blend of Manitoba Harvest Hemp Hearts, Incan Spirulina, Himalayan Crystal Salt, and Onion Granules. It’s like sea in a basket. If this isn’t accessible to you, I’d go for something with umami/savory tastes like seaweed.

5) Mix, mix, mix by really massaging the kale with everything else to soften it and bring out more peppery flavors –> done!

Random last note – this isn’t so much a recipe as something I just randomly came up with. My mom introduced me to eating avocados with lemon and salt, which is absolutely delicious and I could probably consume for all three meals. Alas, I found myself the other night with no lemon in sight, but found a jar of poppyseeds instead (it took me a while to figure out that poppyseeds DO NOT equal lemon, they’re usually just paired)…so with a dollop of vegannaise, a generous handful of poppyseeds, and a sprinkle of salt, my avocado dinner was served.

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Filed under creativity, meditation, neuronerd adventuretime, science