Edward Espe Brown is a renowned chef and Zen teacher who is best known as the first head cook at the Tassajara Zen Mountain Center. In addition to writing several cookbooks including the classic Tassajara Bread Book, Edward founded Greens Restaurant in San Francisco. With Sounds True, he has published No Recipe: Cooking as Spiritual Practice. In this episode of Insights at the Edge, Tami Simon speaks with Edward about Zen teachings on what it means to have to feel our way through the dark—both in the kitchen and on the spiritual path. They talk about cooking as a form of offering and why working with food can be one of the most potent ways to express our hearts in wholeness. Edward shares what he learned in his turbulent first days as the head cook for a spiritual community, including insights from his first Zen teacher, Shunryu Suzuki Roshi. Finally, Edward and Tami discuss what it means to seek out our heart’s true desire, as well as how to embody that search in all that we do. (72 minutes)
Edward Espe Brown began cooking and practicing Zen in 1965. He was the first head resident cook at Tassajara Zen Mountain Center from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host, and manager. Ordained a priest by Shunryu Suzuki Roshi, he has taught meditation retreats and vegetarian cooking classes throughout North America and Europe. He is the author of several bestselling cookbooks, including The Tassajara Bread Book, and the editor of Not Always So, a book of lectures by Shunryu Suzuki Roshi. He is the subject of the critically acclaimed 2007 documentary film How to Cook Your Life. He resides in Fairfax, California.
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Founded Sounds True in 1985 as a multimedia publishing house with a mission to disseminate spiritual wisdom. She hosts a popular weekly podcast called Insights at the Edge, where she has interviewed many of today's leading teachers. Tami lives with her wife, Julie M. Kramer, and their two spoodles, Rasberry and Bula, in Boulder, Colorado.
Edward Espe Brown is a Zen priest and the former head cook at Tassajara Mountain Zen Mountain Center who helped found Greens Restaurant in San Francisco. He is the author of No Recipe and the classic Tassajara Bread Book. With Sounds True, he is publishing The Most Important Point: Zen Teachings of Edward Espe Brown. In this episode of Insights at the Edge, Tami Simon speaks with Edward about the origin of his newest book: a quote from his teacher Suzuki Roshi, who said, “The most important point is to find out what the most important point is.” Edward describes his discipleship with Suzuki Roshi and why Zen practice can sometimes be like feeling your way through pitch darkness. Tami and Edward talk about the tradition of “taking the backward step” and moments of realization that transcend your expected practice. Finally, they talk about Edward’s path away from extremely low self-esteem and the role of difficult emotions in Zen contemplative practice. (77 minutes)
During
the twenty years I lived in a meditation center, I rushed through my morning
coffee. After all, if I didn’t drink it fast enough, I’d be late for
meditation. It was important to get to meditation on time; otherwise, one had
to endure the social stigma of being late (obviously lacking the proper
spiritual motivation), as well as the boredom and frustration of having to wait
outside the zendo to meditate until latecomers were admitted.
When I
moved out of the center, I had to learn to live in the world. I had been
institutionalized for nearly twenty years. Now I was out and about. What did it
mean? There was no formal meditation hall in my home. I could set my meditation
cushion in front of my home altar, or I could sit up in my bed and cover my
knees with the blankets. There were no rules.
Soon,
I stopped getting up at 3:30 am. Once I did awaken, I found that a hot shower,
which had not really fit with the previous circumstances, was quite
invigorating. Of course, getting more sleep also helped.
Then I
was ready for coffee—hot, freshly brewed, exquisitely delicious coffee. Not
coffee in a cold cup from an urn; not coffee made with lukewarm water out of a
thermos; not coffee with cold milk, 2 percent milk, or nonfat milk—but coffee with
heated half-and-half. Here was my opportunity to satisfy frustrated longings
from countless mornings in my past. I would not have just any old coffee, but
Peet’s Garuda blend—a mixture of Indonesian beans—brewed with recently boiled
water and served in a preheated cup.
Unfortunately,
by the time I finished the coffee, I had been sitting around so long that it
was time to get started on the day, but I hadn’t done any meditation. With this
heavenly beverage in hand, who needed to meditate?
The
solution was obvious: bring the ceremoniously prepared coffee in the preheated
cup to the meditation cushion. This would never have been allowed at the center
or in any formal meditation hall I have visited, but in my own home, it was a
no-brainer. Bring the coffee to the cushion—or was it the other way around?
I
light the candle and offer incense. “Homage to the Perfection of Wisdom, the
Lovely, the Holy,” I say. “May all beings be happy, healthy, and free from
suffering.” I sit down on the cushion and place the coffee just past my right
knee. I cross my legs and then put the cup right in front of my ankles. I sit
without moving so I don’t accidentally spill the coffee. I straighten my
posture and sip some coffee.
I feel
my weight settling onto the cushion, lengthen the back of my neck, and sip some
coffee. Taste, enjoy, soften, release. I bring my awareness to my breath moving
in, flowing out. If I lose track of my breath, I am reminded to take another sip
of coffee—robust, hearty, grounding. Come back to the coffee. Come back to the
breath.
A
distraction? A thought? Sip of coffee. Enjoy the coffee. Enjoy the breath.
Focus on the present moment. Remembering the words of a Vipassana teacher of
mine: “Wisdom in Buddhism is defined as the proper and efficacious use of
caffeine.”
I
stabilize my intention. “Now as I drink this cup of coffee, I vow with all
beings to awaken body, mind, and spirit to the true taste of the dharma. May
all beings attain complete awakening at this very moment. As I visualize the
whole world awakening, my mind expands into the vastness.
Friends, this is one of the teaching stories that is shared in my new book, The Most Important Point. This offering comes to you with my gratitude for the efforts of Danny S. Parker, who edited over 60 of my Zen talks for inclusion in this volume.
Lastly, I invite you to try the Tea and Ginger Muffins recipe that accompanies this story. Danny must have enjoyed them!
Edward Espe Brown is a Zen Buddhist priest and was the first head cook at Tassajara Zen Mountain Center.
Danny S. Parker is a longtime student of Brown’s and is an ordained Zen Buddhist priest.
Pick up a copy of Edward Espe Brown’s newest book, The Most Important Point, today!
Edward Espe Brown is a renowned chef and Zen teacher who is best known as the first head cook at the Tassajara Zen Mountain Center. In addition to writing several cookbooks including the classic Tassajara Bread Book, Edward founded Greens Restaurant in San Francisco. With Sounds True, he has published No Recipe: Cooking as Spiritual Practice. In this episode of Insights at the Edge, Tami Simon speaks with Edward about Zen teachings on what it means to have to feel our way through the dark—both in the kitchen and on the spiritual path. They talk about cooking as a form of offering and why working with food can be one of the most potent ways to express our hearts in wholeness. Edward shares what he learned in his turbulent first days as the head cook for a spiritual community, including insights from his first Zen teacher, Shunryu Suzuki Roshi. Finally, Edward and Tami discuss what it means to seek out our heart’s true desire, as well as how to embody that search in all that we do. (72 minutes)
More and more people are waking up to the very real dangers that humanity is facing as a result of a declining honeybee population. Yet as we join the refrain, “Save the bees!” Michelle Cassandra Johnson and Amy Burtaine pose a profound and extraordinary question: What if it’s the bees who are trying to save us?
In this eye-opening conversation with the coauthors of the new book The Wisdom of the Hive, Tami Simon speaks with Michelle and Amy about bees as psychopomps who come to us with guidance; the spiritual lineage of bee priestesses; sustainability and respect in bee tending; hive consciousness and the concept of the superorganism; bees as an indicator species and the consequences of colony collapse for humanity; tending bees in a way that aligns with how they want to live; experiencing the power of the hum; the healing properties of the hive; how opening a jar of honey can turn into a shamanic journey; the waggle dance; the adaptability of bees and the various roles they play over their lifespan; the queen and her brilliance; becoming less fearful of bees (and what to do when one lands on you!); bees as a model of faith and trust; the question bees have for each one of us: What is the medicine I can offer?; how bees demonstrate gratitude, contentment, and equanimity; the swarm; meaning, connection, creativity, and contribution; the polarity of the dark and the light; the gift of “a box of sweetness”; why “the more you give away, the more you have.”
Note: This episode originally aired on Sounds True One, where these special episodes of Insights at the Edge are available to watch live on video and with exclusive access to Q&As with our guests. Learn more at join.soundstrue.com.
With so many valid concerns stoking fear in today’s world, it’s no wonder that more and more of us are living in a state of chronic anxiety that seems irreversible. If you’re feeling at a loss about how to reclaim your peace of mind, body, and spirit, Sheryl Lisa Finn has a life-changing suggestion: Don’t underestimate the power of connection. In this podcast, Tami Simon speaks with the author of The Healing Anxiety Workbook to share actionable insights and approaches for dissolving anxiety on the spot and experiencing inner safety and serenity (without “bypassing” the realities of our times).
Enjoy this conversation on: anxiety in a nutshell—sensing a lack of safety; reverse engineering anxiety; working with trauma at the root; when anxiety seeps back in; finding a source of goodness bigger than yourself; grief; building a foundation of connectivity that we can source into in challenging times; creativity and working with our hands; receiving support from the “wise self” within; Jungian psychology, archetypes, and dreamwork; fighting the spiritual fight in the face of systemic problems; anxiety’s hidden agenda—to serve our evolution; a practice to release the anxiety-producing stories we tell ourselves; the power of ritual and the importance of getting out of our rational minds; the practice of asking your ancestors to take your worry from you; anxiety in relationships, and how connection becomes a remedy; panic attacks; anxiety as a friend in disguise; and more.
Note: This episode originally aired on Sounds True One, where these special episodes of Insights at the Edge are available to watch live on video and with exclusive access to Q&As with our guests. Learn more at join.soundstrue.com.
There is a saying that goes “hurt people hurt people.” I believe this to be true. We have been conditioned, in environments of scarcity and violence, to react more with fear and self-protection than curiosity and connection. As a result, we live in a world that is deeply in need of more kindness, more ease, more connection, more sweetness. It’s time we offer more sweetness and ease to ourselves, to one another, to our planet.
Now, this does not mean being a Pollyanna or “sickly sweet.” It does not mean being addicted to sugar and finding other ways to hurt ourselves. It means moving through the world and offering sweetness to ourselves and others. It means setting good boundaries and protecting our community and the hive from those who would “rob” us of our sweetness, of the sustenance (love, connection, inclusion, belonging) that helps us endure.
But first, we have to allow ourselves to taste and feel the sweetness on our own. We have to practice being deeply grateful for what is sweet in our life, holding it with reverence, and freely sharing it with others.
We invite you to build your own relationship with, and deep worthiness of, sweetness. We invite you to find and taste the sweetness in your life. Times of abundance and sweetness are special, and we must remember to taste them fully and live into them. We must also remember to share them.
What sweetness do you have in your life? What sweetness can you share with others? What sweetness do you crave from others? How can you cultivate more sweetness in your life? What does that look, sound, and feel like? Where do you deny yourself sweetness? How can you give yourself permission to taste and share all of the sweetness that comes to you? How can you bring sweetness into the lives of others?
Honey Tasting Meditation
For this practice, you’ll need some (ideally) local honey. If possible, find out what you can about where it came from and what was in bloom at the time it was made. This will help deepen your relationship to the place you live. If you cannot find local honey, that is okay; you can still complete the meditation as instructed.
Find a quiet spot in a quiet moment and sit with your jar of honey. Before opening it, sit in a few moments of conscious breathing to quiet your mind.
Start with your sense of sight and smell. Hold the jar of honey up in front of you and observe its color and viscosity. Take note of how it looks in the light, in the dark.
Next, open the jar of honey and bring it to your nose. Inhale deeply. Notice the sensations, images, or thoughts that come to you as you breathe in the aromatherapy of the honey.
Now, reverently taste the honey. Take a small amount on a spoon and meditatively savor the flavors, sensations, feelings, and images that come to you. Chew the honey. Hold it on your tongue. Allow yourself to indulge in its many flavors. Do this again with another spoonful (or as many as you want) but take your time.
When you’re done, write down any messages or insights you received from the experience and the nurturing and healing power of the honey. Take this moment of sweetness with you into your day.
Excerpted from The Wisdom of the Hive: What Honeybees Can Teach Us about Collective Wellbeing.
Michelle Cassandra Johnson is an author, activist, spiritual teacher, racial equity consultant, and intuitive healer. She is the author of six books, including Skill in Action and Finding Refuge. Amy Burtaine is a leadership coach and racial equity trainer. With Robin DiAngelo, she is the coauthor of The Facilitator's Guide for White Affinity Groups. For more, visit https://www.michellecjohnson.com/wisdom-of-the-hive.
