That’s right—today (Wednesday, Oct. 21, 2015) is the day Marty McFly time-traveled to in the second of the Back to the Future movies, the imaginatively named Back to the Future II.

While we’re not zipping around on hoverboards or in flying cars, we do have a few of the futuristic (in 1989) tech advances mentioned in the movie, including video calls and fingerprint technology. And as of this writing, the Cubs are still in the playoffs. Barely.

The Back to the Future movies were great fun when they came out—and they might just warrant a rewatch, especially since we are now “living in the future.”

That’s heavy.

If you enjoyed the Back to the Future movies, which was your favorite?

Would you describe yourself as busy? Most of us do—and most of us are. Most of us have considerably more to do than we have time for, at work, at home, and even in our leisure hours. That’s the way our culture has been set up, and it’s become a common way for us to think about ourselves. And even though we sometimes complain about being too busy, secretly we’re often just a little proud of how in demand we are. Busyness is often something we’ve chosen.

Why do we like being busy? Busy feels important. Being busy excuses us from things outside our comfort zones, or things we don’t want to do (“Oh, I’m so busy, I just don’t have time for…”). Busy keeps us from thinking too deeply about our lives and whether or not we’re happy.

I’ve decided I don’t like being busy. Busy makes me feel rushed and out of control, two feelings I hate. Busy makes me feel stressed and inadequate. When I tell myself I have a busy day ahead, I rush through it, trying to get everything on my to-do list done, when really what I should do is take a careful look at everything on the list, and winnow it down into something manageable. This might mean organizing errands into an efficient order, putting something off to another day, or even skipping it altogether (newsflash: nobody came to arrest me when I didn’t put up the fall decorations this year).

My upcoming week is a good example. In addition to all the things I already do, I have a hair cut, an appointment with a saddle fitter, and an evening out with a friend scheduled. I’ve also got several errands to do that I’ve already put off at least once, including buying office supplies, making a deposit, and going to the library to pick up and drop off books.

The reality is I can handle all this in a state of harassment, feeling overwhelmed and “busy,” or I can change my attitude, plan my days carefully, and stay in the moment instead of looking too far ahead. I can simplify in other areas by planning less complicated meals or skipping certain household chores, and I can build in buffer time to recover. Most important of all, I can simply refuse to rush. If it turns out that everything on my list simply can’t get done, I’m going to jettison the least important thing(s) and not worry about it. (But that haircut is definitely happening!)

In addition to changing my attitude towards what I do, I’m also experimenting with the following ways to banish the feeling of busy:

So what am I going to replace busy with? Some terms I’ve heard others use to describe their lives include diverse, focused, rich, multi-layered, and full. These words have a much different feel than busy. I think I like full the best. A full life makes me feel happy.

At this time of year especially, we seem to gear up and become whirling dervishes of action, filling our days with activity and busyness in the face of the oncoming holidays. Instead of taking on more and more, why not take at least one thing off the to-do list today? How does that feel?

This edition of Field Trip Friday takes us to Kissimmee, FL, just outside of Orlando, where my partner in adventure Laure Ferlita and I “forced” ourselves to join a chocolate factory tour at Chocolate Kingdom. The tour was interactive, which means we got to taste things!

Though the tour was a bit goofy (somewhat touristy and aimed at children), our guide was cute and enthusiastic, imparting tons of interesting facts and history, and information on how chocolate goes from cacao bean to delicious treat. We also ordered custom chocolate bars which they made in front of us. I chose dark chocolate, pecans and caramel. Yum.

I learned quite a bit about chocolate. For instance:

Chocolate is made from a seed that comes from a fruit tree. The name of the tree, Theobroma Cacao, means “Food of the Gods.” The seeds/beans grow in a football-shaped pod. “Cacao” (ka-KOW) is the raw unprocessed form, which will later be called “cocoa” after processing. Each tree produces about 2,500 beans a year, and it takes about 400 cacao beans to make one pound of chocolate. Though it is native to Central and South America and grows throughout the tropics, about 70 percent of cocoa comes from West Africa, according to the National Confectioners Association’s Chocolate Council.

Cacao pods mature throughout the year, and contain about 30 to 40 beans covered in a sticky pulp, which is also eaten and used in drinks. At this point, the beans themselves are bitter. After the beans are harvested, they are fermented (sweetening the flavor and making them more chocolatey), dried in the sun, and shipped to a factory. Factory workers sift the beans, weigh them, and sort them by type. They are roasted, cracked and winnowed, and the resulting pieces of bean are called “nibs.” We tasted some of these on the tour, and while they’re not sweet or even very chocolatey-tasting, I liked the flavor—they’d be good on ice cream.

The nibs are crushed and ground into chocolate liquor (there is no alcoholic content, despite the name). The liquor can then be crushed in a press to remove the cocoa butter (eventually producing cocoa powder), or be made into chocolate with the addition of sugar, vanilla, more cocoa butter, and milk (for milk chocolate). This chocolate will be refined, mixed, and otherwise processed to produce the chocolate we eat.

Other miscellaneous facts I found interesting:

Cacao beans were used as currency in early Mesoamerica.

Chocolate can have notes of berry, citrus, black licorice, cinnamon, mushroom, toast, and other flavors, according to one professional chocolate taster. Where the chocolate was grown, under what conditions, and how it was processed helps to determine what flavors the chocolate will have.  

The melting point of cocoa butter is just below our body temperature of 98.6—that’s why it melts in our mouths.

Sadly, the chocolate I brought home after the tour is just a memory. But, I hear Chocolate Kingdom participates in a Festival of Chocolate every year in Tampa—sign me up! 

What’s your favorite chocolate treat?

“Happiness is a gift and the trick is not to expect it, but to delight in it when it comes.”

—Charles Dickens

Introduction by Ted Kooser: I’ve seen many poems about the atomic bomb drills that schoolchildren were put through during the Cold War, but this one reaches beyond that experience. John Philip Johnson lives and writes in Nebraska, and has an illustrated book of poems, Stairs Appear in a Hole Outside of Town.

There Have Come Soft Rains

In kindergarten during the Cold War,

mid-day late bells jolted us,

sending us single file into the hallway,

where we sat, pressing our heads

between our knees, waiting.

During one of the bomb drills,

Annette was standing.

My mother said I would talk on and on

about her, about how pretty she was.

I still remember her that day,

curly hair and pretty dress,

looking perturbed the way

little children do.

Why Annette? There’s nothing

to be upset about—

The bombs won’t get us,

I’ve seen what’s to come—

it is the days, the steady

pounding of days,

like gentle rain,

that will be our undoing.

American Life in Poetry is made possible by The Poetry Foundation (www.poetryfoundation.org), publisher of Poetry magazine. It is also supported by the Department of English at the University of Nebraska, Lincoln. Poem copyright ©2014 by John Philip Johnson, “There Have Come Soft Rains,” from Rattle, (No. 45, Fall 2014). Poem reprinted by permission of John Philip Johnson and the publisher. Introduction copyright ©2015 by The Poetry Foundation. The introduction’s author, Ted Kooser, served as United States Poet Laureate Consultant in Poetry to the Library of Congress from 2004-2006. We do not accept unsolicited manuscripts.