Has the meaning of life been within us all along? | Letters

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I was gladdened to read Moya Sarner’s reflections on a life enhanced by deeper meaning and more textured joy (A better life is possible – but only if you dive deep into your unconscious, 8 September).In a culture that too often celebrates relentless acquisition and action, her words offer timely encouragement towards another way of being.She observes: “We do to stay in the shallows, so we don’t have to be in the depths.But we know the way to a better life sits below the surface, not on it.” This image of the deep sea is an apt and illuminating metaphor for the hidden interior universe of currents and forces that shape us.

My own decades-long pursuit of interior exploration has been the defining work of my later life.It is the one domain I can govern with any certainty, and I hope that it brings benefit to those around me.Some dismiss such inquiry as selfish or narcissistic, citing its apparent lack of visible contribution to community.Yet my experience suggests the reverse.By resisting the lure of superficial satisfactions, I find myself more attuned to others, less ruled by egoic need, and more capable of compassion and tolerance.

To observe and engage with these inner dynamics is, I believe, a creative act of self-nurture that can enrich and fortify both self and society,It fosters resilience, encourages patience and provides inspiration,For me, poetry has become the means of charting such passages, grounding experiences that often defy language, and giving tentative form to the unseen movements of the unconscious,In writing, I seek not only to steady my own course but also to signal that such inner voyages, though demanding, can offer gifts of empathy, depth and renewal for the wider human community,Kate PetersHayling Island, Hampshire As a psychologist, I enjoyed Moya Sarner’s article on the unconscious.

I agree that many of us stay busy, preoccupied and in the shallows, and that it depletes meaning from our lives.However, I would argue a few points.One is that although the unconscious certainly contains feelings, especially in cultures that disproportionately value intellect, feelings are actually just the tip of the iceberg.The unconscious also contains symbols, archetypes and creative inspiration, as well as internalised biases and beliefs about ourselves, others and the world.Second, I agree that exploring the unconscious makes a better life possible, but it also makes a better world possible.

Carl Jung’s concept of the collective unconscious suggests that turning towards the deeper life and the personal unconscious can move the collective needle to help many social ills resolve more easily and peacefully.Finally, the approach of the article suggests working with the unconscious as a means to an end, and this reflects the transactional mindset of materialist western culture.It assumes that by investing our efforts in a personal process, we will reap specific benefits from it.However, I have found the unconscious more interested in building a relationship than allowing itself to be mined for resources.By cultivating this relationship with respect, patience, openness, and without expectation of deliverables, the unconscious may decide to teach us about a world that is possible but is far beyond the reaches of our current imagination.

So, in sum – I agree wholeheartedly with Moya that our unconscious material is “capable of incredible force” but disagree that “everything that exists in our unconscious also exists in the ocean”.I believe our depths and potential – individually and collectively – are unfathomable, and working with the personal unconscious is just the beginning of understanding what is possible.Magda PermutPortland, Oregon, US Moya Sarner says that a better life is possible if you dive deep into your subconscious, but if your anxiety is triggered by continual money worries, poor housing and poor healthcare access, with no realistic hope of improvement in your life circumstances, then no amount of “digging deep” is going to change your life.Cognitive behavioural therapy and deep breathing may help, but that is not the same thing.“Deep” psychotherapy very rarely really considers the major impact of socioeconomic factors on the psyche.

For those experiencing those anxieties, only improved finances and life options will help, and then perhaps allow space for an individual to open the door to deeper personal changes.Name and address supplied Moya Sarner makes the argument that, in order to know what we really need, we must dive deep into our unconscious minds to reveal our hidden emotions.But is this really true? The happiest, most fulfilled people I know are characterised not by their ability to “look inwards”, but rather by their interest in, and capacity to connect with, others in varied ways.The article seems to suggest that “doing” is a distraction technique that keeps you in the “emotional shallows”, yet lots of busy people stay busy because they are enjoying life and want to fit one more thing in, whether it be a social activity, a hobby or something in service of others.We all need to reflect on our own thoughts and emotions from time to time, particularly when life is throwing challenges at us, but perhaps to achieve real fulfilment, we would do better to put aside the mental digging, and instead look outwards at our fellow human beings.

Chris MarshallForest Row, East Sussex The author appears to presuppose a community of people who can afford to see a therapist or a psychoanalyst.A large portion of humanity will never be in a position to receive therapy.In addition, to speak of a meaningful life, what about people born into a community or region inundated with constant war, famine or genocide? Let’s focus more on ending hunger and war, and then talk about a more meaningful life.I volunteer at a homeless shelter weekly, cook food for a living and also regularly provide food free to my community.I certainly reflect on deeper parts of my consciousness and I’ll tell you what: it doesn’t require money and therapy.

Get involved with your community and you will have found free therapy.Patrick WickettAustin, Texas, US Have an opinion on anything you’ve read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.
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Why Portuguese red blends fly off the shelves | Hannah Crosbie on drinks

It has come to my attention that I haven’t written a column dedicated to red wine in almost two months. So sue me – it’s been hot. Mercifully, though, temperatures look to be dropping soon, so we can once again cup the bowl of a wine glass without worrying about it getting a little warmer as its aromas unfasten.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

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Rachel Roddy’s recipe for fish baked with tomatoes, olives and capers | A kitchen in Rome

Al cartoccio is the Italian form of en papillote, meaning “contained” or “in paper”, which is an effective cooking method that traps the moisture (and flavour) released from the ingredients and creates a steamy poaching chamber – it’s a bit like a Turkish bath for food! Once out of the oven, but still sealed, the scented steam trapped in the paper returns to liquid and creates a brothy sauce. Fish with firm white or pink flesh that breaks into fat flakes is particularly well suited to cooking al cartoccio, both whole fish (cleaned and on the bone) and individual filets (estimate 110g-140g per person).When choosing fish, keep in mind our collective default to cod and haddock, both members of the so-called “big five” that make up a staggering 80% of UK consumption. Instead, look out for other species, such as hake, huss or North Sea plaice, ASC-certified Scottish salmon, sea trout or farmed rainbow trout. For more detailed and updated advice, the Marine Conservation Society produces an invaluable, area-by-area good fish guide that uses a five-tiered system to rank both “best choice” and “fish to avoid” based on the species, location and fishing method

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How to turn a single egg and rescued berries into a classic British dessert

Just a single egg white can be transformed into enough elegant meringue shards to crown more than four servings of pudding, as I discovered when, earlier this year, I was invited by Cole & Mason to come up with a recipe to mark London History Day and decided to do so by celebrating the opening of the Shard in 2012. Meringue shards make a lovely finishing touch to all kinds of desserts, from a rich trifle to an avant-garde pavlova or that timeless classic, the Eton mess. As for the leftover yolk, I have several recipes, including spaghetti carbonara (also featuring salt-cured egg yolks that make a wonderful alternative to parmesan) and brown banana curd.Architect Renzo Piano is said to have sketched his original idea for the Shard on the back of a restaurant napkin. Similarly, whenever I design a more conceptual dish such as this one, I love to start by drawing it in my sketchbook, to develop an idea of what the dish will look like, and while I was drawing the angular lines of the Shard, it reminded me of a minimalist dessert I’d eaten at the seminal AT restaurant in Paris that featured grey meringue shards that seemed to me to perfectly emulate the dramatic geometry of that iconic London building

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Cracker Barrel suspends remodeling plans after backlash over logo change

Cracker Barrel announced on Tuesday that it’s suspending plans to remodel its restaurants just weeks after reversing a logo change that ignited a political firestorm.The 56-year-old restaurant chain, known for southern-style cooking and country-store aesthetic, faced intense backlash last month after unveiling a rebranding effort aimed at modernizing its image. The company rolled out a new minimalist logo and plans for more contemporary interiors, and it updated menu items.The new logo replaced the brand’s image of an old man in overalls leaning against a wooden barrel with a simplified gold background and the words “Cracker Barrel” in minimalist lettering.The change was immediately met with intense outrage online from conservatives and far-right influencers who accused the company of going “woke”

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Australian supermarket sausage rolls taste test: from ‘perfect, flaky casing’ to ‘bland’ and ‘mushy’

With six friends and multiple kids in tow, Sarah Ayoub tests 10 brands of frozen sausage rolls to find the ones with crisp exteriors and convincingly meaty flavoursIf you value our independent journalism, we hope you’ll consider supporting us todayWith spring picnics and footy finals on the horizon, sausage rolls – one of the pinnacles of frozen celebration foods – are in order. But with up to a dozen varieties in your local supermarket freezer, it’s hard to make an informed choice.I rounded up six friends (plus a couple of kids) with discerning frozen-food palates: people who love a sausage roll and see it as a culinary staple, whether it comes from the servo or a bakery, and parents used to baking them in a pinch for dinner or for a crowd at birthday parties.We agreed that a good sausage roll is all about a flaky and crispy exterior; a soft, meaty interior; and a decent meat-to-pastry ratio. With those qualities in mind, we then set about taste-testing 10 varieties from Coles, Woolworths, Aldi and independent grocers

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Beyond the bacon sandwich: the many uses of brown sauce

I like my bacon sandwich with brown sauce, but that means keeping a bottle for a long time. What else can I do with it? Will, via emailIn the early 1980s, Tom Harris, co-owner and chef at the Marksman in east London, made a beer mat from penny coins for his dad (and in the quest to secure a Blue Peter badge): “The instructions said to put the dirty coins in brown sauce overnight,” he recalls. “The next morning, they were all shiny and looked brand new, so there’s another use for it right there!”Brown sauce is “an absolute marvel”, agrees Sabrina Ghayour, author of the recently published Persiana Easy, and not just for its cleaning prowess: “If you break it down, the sauce is packed with some pretty interesting ingredients, including my beloved tamarind.” It’s worth exploring your bottle options beyond HP, too, not least because there was much controversy back in 2011 when the brand gave its recipe, which had remained unchanged for more than a century, a tweak. “They reduced the salt [from 2