Month: January 2013

Interview with a Meditator: Learn to Meditate

  “People realize that they can make friends with themselves and that seems to be the main point” Greg Smith started meditating in 1976 and began teaching meditation practice in 1982. In this interview he addresses some of the questions that he regularly encounters with beginning meditators, about the purpose of meditation and the Learn to Meditate program, and his own reasons for beginning this powerful practice. Beginning meditators rarely begin this practice without misconceptions of what it is that they are doing. For so simple an activity, meditation is often made out to be something it is not. “They kinda want to make their minds go away, which is probably not such a helpful approach” says Greg, suggesting that it’s more about leaning to make friends with yourself.  

Dathun: Before and After Photos

  Inspired by a piece from a few years back in the Shambhala Times, our fabulous marketing associate, Kaleigh Isaacs, and our equally fabulous development associate, Chris Seelie, put together this series of Before and After shots from participants in the winter Dathun. Really driving home the truth that “nothing is new” the photo collage below is our tribute to the truth of the theme of this past Dathun, that Feeling and Touching and Being (i.e. Shambhala Meditation) — taking time to sit with our hearts and minds for a month is better than a facial and a lot like falling in love. Scientifically rigorous, this is not; but regard the eyes. BEFORE AFTER     And lastly we have Tom the Dathün Coordinator, who would certainly call his experience transformative! We had a lot of fun putting these together and seeing people’s responses. Let us know what you think below in the comments! To learn more about Dathun click here.  

Three Variations on a Theme: Squash Veloute

  The problem-child veggie, deserves props for being sustainable, hearty, local, and very affordable. It comes around when more sexy juicy veggies have long gone dormant. Often victimized and typecast by rote preparations, it can substitute as a starch or a vegetable when needed. Squash is one of our more versatile ingredients — it has hidden talent and nuances, via an uncanny ability to create a subdued flavor base and/ or amplify its natural sweet/ savory basic flavor profile via roasting, or it can be a flavor sponge soaking up complimentary tastes. The recipe below is part 1 in a 3-part series of squash recipes. Stay tuned for parts 2 and 3! Squash Veloute This is a rich, yet subtle soup that stands up well to variations and add-ons (kale, caramelized onions, fresh herbs come to mind.) 1 cup diced onion ½ cup diced celery ½ cup diced turnip 2/3 cup roasted red pepper 1 tsp thyme 3 acorn squash ¼ cup extra virgin olive oil 1 cup veggie stock 1 ½ cups heavy cream …

Why Mindfulness-Based (fill in the blank) programs have gone viral

By: Shastri Janet Solyntjes When people learn that I teach Mindfulness-Based Stress Reduction they often respond with an exclamation, “I could use that!” The recognition that one could use a little help navigating through “the full catastrophe” of life was what led me to attend MBSR teacher trainings at the Center for Mindfulness. Although I had meditated for many years before learning about MBSR, I still found myself mired in the ups and downs, the internal and external dramas of daily life. When attending my first training with Jon Kabat-Zinn and Saki Santorelli, I instantly loved the MBSR “package” that Jon created. Integrating mindful yoga and a slow scanning of the body into my repertoire of mindfulness practices made a significant impact. I doubt that Jon could have imagined back in 1979 that the stress reduction program he developed at the University of Massachusetts Medical Center would spread around the world and inspire hundreds if not thousands of researchers, psychologists, physicians, school teachers, addiction counselors, and even a few members of Congress to integrate mindfulness …