On Food

Magazine Arts & Culture

Leavening Spirit

When I asked my Zen teacher, Shunryu Suzuki Roshi, if he had any advice for working in the kitchen, he said, “When you wash the rice, wash the rice. When you cut the carrots, cut the carrots. When you stir the soup, stir the soup.” Taking his words to heart, I found that they had […]

By Edward Brown

Magazine

How to Cook a Macrobiotic Meal in a Hotel Room

Drawings by Lois Long You carry a small portable rice cooker and an immersion heater, various plugs, extension cords, and converters for foreign exchange in your luggage. It is extremely important to be knowledgeable about the various shapes and forms and power of plugs for different countries. There have recently been advertisements concerning a single […]

By merce cunningham

MagazineSociety & Environment

Birds of Paradox

THE LATE KARMAPA loved birds. Westerners called the regal guru “the St. Francis of Tibet,” for he was often seen at his monastery in Bhutan with birds perched on his shoulders or eating from his hand. Song birds and birds of silence, those of brilliant plumage and dull-breasted females, carnivores and seed eaters—all were welcome […]

By Sylvia Beckwith

MagazineMeditation & Practice

Instructions for the Tenzo

In a traditional Zen monastery, the position of tenzo, or head cook, is held by a monk who is considered to “have way-seeking mind, or by senior disciples with an aspiration for enlightenment.” Here, Japanese Zen Master Dogen (1200-1253) instructs his monks on the importance of the position of the tenzo as it had been […]

By Eihei Dogen Zenji
Temple
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