Before my recent sojourn to Alaska for a meditation, writing and kayaking retreat, I had not spent much time around Buddhist monks. But along with us for that incredible week off the grid were two support staff, both vowed Buddhist monastics who happen to be married to one another.
Soten took care of some of the heavier chores, stoking the wood stove, maintaining the pump and filtration system that brought water into the lodge, and hauling kayaks down to the beach. And Shinei was in charge of the kitchen. She had fourteen of us to feed, three times a day, out of a small workspace with few conveniences: a sink, stove and oven, some pots and pans, and a couple of large, well-aged cast iron skillets. The refrigerator was so tiny that most of the fresh stuff had to be stored in cartons on the floor of the large breezeway where our boots and foul weather gear were also kept.
Shinei told me later that she had been chief cook, for a year, at the monastery in Oregon where she and Soten lived. Which explained in part how magically, it seemed, she was able to produce pots of steaming cooked oatmeal, fragrant soups, luscious home-made breads, salads, rice noodles with roasted vegetables and tofu, and one glorious morning, two skillets full of fresh baked cinnamon rolls...(read more)
forwarded this to my daughter as i believe it aligns with what she believes in and teaches in her practice!
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