In life, you’re given certain ingredients, says Edward Espe Brown in his book “No Recipe.” So when are you going to get cooking?
Edward Espe Brown serves up a recipe for the perfect Autumn Dinner, along with some memories serving food to Suzuki Roshi.
Four teachers compare breath practices in yoga and three schools of Buddhism—Theravada, Zen, and Tibetan Buddhism.
“Early in my Zen practice I could not sit still in meditation, as I was besieged with involuntary movements,” says Edward Espe Brown.
Doing the right thing doesn’t always mean following the rules, says Edward Brown. He only wishes he had known that years ago.
He may be at home in the kitchen but famed Zen chef Edward Espe Brown can’t handle the mall. And don’t even mention computers.
Being mindful in the kitchen is to experience your experience without judging good or bad, right or wrong, says Edward Espe Brown.
A roundtable discussion with Edward Brown, Josh Baran and Tsultrim Allione on the outcomes of Buddhist practice, moderated by Melvin McLeod.
Edward Espe Brown compares his homemade biscuits to childhood memories of delicious canned biscuits and provides four recipes from The Tassajara Bread Book.
Food is precious. We don’t always remember that until there’s not much left. Then it’s obvious. Food is an everyday matter, until it disappears. Then we know it’s terribly important, and the simplest dishes can be divine. That they’re there at all seems providential.