Shambhala Sun Audio: Ethan Nichtern on “Green Dharma” (and more)

nichtern-sunspaceaudiopromoBuddhism and Green Living is one of the themes of our new issue. So: how can we go beyond platitudes and into collective and individual action that can make a real difference? Ethan Nichtern and his community, NYC’s The Interdependence Project, are doing just that, every day.

Here Ethan explains how, and how you can do the same.

Just click this player to listen:

[audio: |titles=Shambhala Sun Audio – Ethan Nichtern on “Green Dharma” (and more)]

Or, to download or open the player in a new window, click here.

For more from Ethan and his community, visit The Interdependence Project’s website, or their blog, “One City,” on Beliefnet.

You’ll find more on Buddhism and the environment in our Current Issue page, on our special collection of “Buddhism and Green Living” articles on, and here on SunSpace throughout August and September.

And if you’ve liked what you’ve heard here and want to sample more Shambhala Sun Audio clips, just click here.

Thanks for listening!


  1. chodon says

    you can do yourself vegan cheese:

    [1] A. S. Grandison and M. J. Lewis, Separation Processes in The Food And Biotechnology Industries – Principles and Applications , Woodhead Publishing, 1996, Cambridge.

    [2]Armin Fiechter, T.Scheper, Advances in Biochemical Engineering/Biotechnology,Vol. 69, Springer-Verlag, 2000, Berlin.

    [3] Elmer H. Marth, James L. Steele, Applied Dairy Microbiology, Marcel Dekker, Inc.,2001, NY.

    [4] P.F. Fox and P.L.H. McSweeney, Dairy Chemistry and Biochemistry, Published by Blackie Academic & Professional, 1998, London.

  2. chodon says

    "As a vegetarian the question is what to put on your bread. One can put cheese which is of course excluded for vegans and too much cheese is boring and unhealthy for many. So a good alternative is Joep´s veggie pâté. Here follows a basic recipe on which many variations are possible, only limited by your imagination.

    Ingredients:500 gr. firm tofu150 gr. sunflower seeds150 gr. pumpkin seeds1 medium onion, peeled and finely chopped1 or 2 tablespoons of Tamari or Soy sauce3 tablespoons of extra virgin olive oil3 tablespoons of organic sunflower oilSalt and ½ teaspoon of cayenne pepper1 ½ tablespoon of ginger powder2 teaspoons of curry powder
    Preparation:Rinse the tofu and cut in small dices.Put in mixing bowl and mix with olive oil, sunflower oil, tamari, chopped onion, salt, cayenne pepper, ginger powder and curry.Marinate for ½ – 1 hour.In the meantime roast the seeds at medium heat constantly stirring until golden brown, and then set aside.Stir-fry the marinated tofu in a non-stick skillet or wok at high temperature for about 10 minutes until golden brown.Mix in the seeds and fry for 2 more minutes.Let the preparation cool until it can be processed.In the food processor pulse until it becomes a smooth pâté.When the preparation is too dry add olive oil and sunflower oil in equal parts to smoothen the pâtéPut the pâté in glass containers and keep refrigerated.Keeps well in the fridge for 5 á 6 days
    Variations:Above is the basic recipe which can serve as a basis for many variations.· Adding stir-fried vegetables (carrots, broccolis, bell peppers, olives, etc.) maximum 1/3 of the volume of the tofu, to the food processor.· Adding fresh herbs (parsley, mint, thyme, oregano, rosemary etc) when stir-frying the tofu.· Adding fresh sprouts to the stir-fry for the last minute.· Adding different spices (e.g. mix of cumin seeds, cardamom, coriander, black pepper, mustard seeds, fenugreek, dry roasted and ground into powder).·
    If your imagination comes with other good results please share with us at