Floral Notes and Bardo: Howdy/Vanishing

Posted on January 5, 2014 by Travis Newbill

Floral Notes and Bardo: The Creative Chronicles of a Shambhala Mountain Resident is a daily feature on the SMC blog in which a member of our staff/community shares his experience of existing as part of Shambhala Mountain Center.

Snowflakes
vanish from palms
in a soft flash.

Thus have I heard:

Once, Trungpa Rinpoche asked William S. Burroughs:

“Why do you write?”

Burroughs:

“You’ve got to do something.”

Yesterday, as planned, I spent most of the day practicing meditation to give some room to the explosions occurring in my chest and brain–
Sparkle bombs.
Love bombs.
Confusion in confetti form and twinkles of smile-inspiration.

Lots happening these days.

Moments ago, at lunch, Z (my teacher) said:

“You look more excited than afraid. That’s a good sign.”

He also said:

“You’re a surfer.”

That’s true. I grew up surfing mediocre waves in Florida. Now I live at Shambhala Mountain Center. The waves here are not mediocre.

~~~

A couple of introductory notes (written in pencil on confetti):

I started a blog back in November after taking a writing program here at Shambhala Mountain Center with Bhanu Kapil–a Naropa professor who is clairvoyant and lovely in all sorts of ways. She encouraged me to do it as a way to express myself, practice writing, and share with people what must be a rather interesting experience–living here.

Here: If I may say so–as many others have throughout the decades–Shambhala Mountain is a powerful-sacred-organism. I find the experience of residing here–as a lil’ part of it–to be incredible, and I love telling stories about it.

Recently, Director Gayner (who is also lovely as well as regal, and so on) offered an idea:

He felt it would be cool for someone from our staff/community to write a daily bit about
what it’s like to live/work/exist here.

!!! !!! !!!

I gladly volunteered!

The opportunity to do this as a daily part of my adventure/life on the mountain has me giddy and grateful. I’m amazed and un-surprised. This is the latest in a series of doors to swing open–revealing perks, lessons, gifts; prickly, sparkly, blunt…

Anyway, this is not the first installment. This is the part of the concert where, a few songs in, the dude steps to the mic and says:

“Hi. It’s great to be here.”

Thanks for listening. More to come.

May this activity offer a glimpse into this magical living-situation (living situation).

~~~

Travis Newbill is a curious dude on the path of artistry, meditation, and social engagement who is very glad to be residing at Shambhala Mountain Center. His roles within the organization include Marketing Associate and Head Dekyong–a position of leadership within the community.

Floral Notes and Bardo: Slow-down Practice (Slow Down, Practice)

Posted on January 3, 2014 by Travis Newbill

So much happening these days–all days, always
in my mind, body, office, and in the general atmosphere. So many ideas about
the path forward–business-wise, community-wise, and
personally. I am feeling more and more
one
with this organization.

My sleep has not been so restful. Maybe too much tea
too late in the day. But also, for sure,
activated imagination. So much energy to process.
It’s challenging. I’m glad for it.
There is a lot to do. There is a lot of work to do.
The is a lot of art to do. There is a lot of caring to do.

–On this planet. In this day and age.

I’m learning how to do that.
There are teachers here who are helpful.
The whole life here–

here = SMC; but also, here = HERE

but, especially SMC (for me)

is a place to practice.

Practice meditation. Practice friendship.
Practice art. Practice work.
etc.

Because there are bombs going off in my chest and
brain these days, I will spend the entire day tomorrow
meditating in the Stupa.

One of my aspirations for 2014 is to sit a nyinthun on every Saturday
which follows a New Moon.

sit a nyinthun = meditate for a full day

Sitting meditation is the opposite of propagating sickness. Here is a sign which is posted on the Quadropooper:

This is the Quadropooper:

Bracing the old shack for a windstrom that’s been on the way since before
contruction began.
Before the trees were planted.
Long before lumberjack swung for pay–
greasy sausage

An entry from an encyclopedia
belted out operatically to illustrate
the continuity of knowledge and feel,
words and intuition,
art and work,
speech, song, hearing, and growth.

Passed on from elderly–a verse about the future,
the restaurants are nervous to serve meat,
the folks who sat at the booth are concerned that their coffee may spill on their
laps because they no longer trust their bodies.
Jimmy Dean on a chipped porcelain plate is wet with grease
after the meal the original prophetic-neurotic-author saw himself
in the puddle of lardy-juice,
laughed,
and said “Oh lardy!”

~~~

Travis Newbill is a curious dude on the path of artistry, meditation, and social engagement who is very glad to be residing at Shambhala Mountain. His roles within the organization include Marketing Associate and Head Dekyong–a position of leadership within the community.

Floral Notes and Bardo: Furry Creatures–Awake

Posted on January 2, 2014 by Travis Newbill

Guitar around the corner translating confusion
–mental jukebox–
who keeps pumping those quarters in?

I woke up at 4–a bit too early but better than 6:30 so I can sing before breakfast, before
meditation. I arrived in the shrine room a minute late and saw that noone had made offerings to the shrine. I was hoping someone else would do that today.

I turned around and my pal walked in the door with a full water pitcher and I believed I may get a break.

I sat down on the cushion a bit grumpy about having to serve as umdze for the fifth day in a row. I
knew it was absurd to be grumpy–sitting in a shrine room, meanwhile war-torn Sudan, etc.

Umdze = person who–lights the shrine, rings the bell, leads chants, and keeps an eye on the time.

Mid-way through the session Avajra John entered the room. Hadn’t seen him since he left for the holidays…a week ago? A week here can feel like a month, and a day can feel like a minute.

I love Kooky Crazy Sexy (he asked to be called that) Uncle John. I felt the shrine room giggles rising.
I had to take some breaths to cool out.

Later, I glanced up–
when you are umdze, you face everyone else in the room–
I saw a friend grinning. I grinned. The contagious awake-grin.

Are all of us furry creatures awake? Fully awake already? Simply awake and profoundly forgetful?

~~~

Floral Notes and Bardo: Not new

Posted on January 1, 2014 by Travis Newbill

Breath over ridges under a river–
out of my mind
into my bones
a breaking guitar string in slow motion
on display

The first day of the year seems like a good time to start something new. This blog is not new,
but this is a new phase.

I accidentally started it yesterday–on the last day of last year.

Today is Wednesday, which is the day of the week that I’ve been planning on not writing because we have community meetings on Wednesdays.

All the other days in the week we have a nice, long community meditation session in the morning. I like to meditate
as much as possible before I write. This morning, only a short session, and so a sense of clumsy articulation. Okay.

Today in the community meeting, Director Gayner gave an amazing presentation about the land, and SMC. The part about the Feng Shui of the land was particularly amazing. Amazing. We are part of something way bigger than any one of us. There is tremendous energy moving here. I knew that already. I want to learn more, so that I can say more, and so that I can be more deeply connected with this organism–Shambhala Mountain Center.

After the meeting, Steve Seely, one of the senior teachers on the land, said something about how he feels that he is part of something historic–that this thing is huge.

I feel that too.

~~~

WATCH: Elephant Journal’s “Walk the Talk Show” Features SMC’s Michael Gayner

Posted on December 31, 2013 by admin

Yesterday, Elephant Journal’s “Walk the Talk Show,” hosted by Waylon Lewis, featured SMC Executive Director Michael Gayner. In lively and huge-hearted conversation, the two longtime friends touched on some deep points about SMC life, land and vision.

For those who missed the live broadcast, or would like to watch it again, we offer the recording below. May it inspire you on this final day of 2013!

Floral Notes and Bardo: Nothing Is Safe to Say/Not Afraid to Be a Fool

Posted on December 31, 2013 by Travis Newbill

Nothing is safe to say
unless you know every echo and utterance
in all of space.

Anyway…

The joust between altruism and fame-seeking is going to
result in a bouquet
of laughter

Onlookers liberated by witnessing boogie-beyond-embarrassment.
That’s the virtuous clown. The offering of the artist.

NOT AFRAID TO BE A FOOL

Tonight I will take my one-year Kasung oath. The Dorje Kasung
is military as imagined by Chögyam Trungpa Rinpoche.

Dorje Kasung = Indestructible Command Protector

From the outside, the Dorje Kasung are among the weirdest components to the
Shambhala tradition. Visitors to the land are often quite bewildered. I think that
may be part of the point.

What is your reaction to people in uniform?
What are your feelings about being in uniform? Maybe all of that ought to be explored… Etc.

I knew I would be going into the Dorje Kasung as soon as I first encountered it last summer–because I had such an immediate and strong aversion to doing so.

This shall be an adventure within an adventure within…

Often, I’ve heard Rusung Edwards (Rusung = Head of Kasung on the land) explain Dorje Kasung
to visitors in this way:

“Buddhist Park Rangers”

I love that.

I’ve not yet felt the desire for a less-weird life. Thus, tonight I shall formally
join the Dorje Kasung!

~~~

Good Tidings (and a Great Recipe) from SMC Chef Avajra John Russell

Posted on December 17, 2013 by admin

Avajra Claus is real

By Travis Newbill

Did you know that Santa’s kooky cousin lives at Shambhala Mountain Center? He is just a jolly as Old St. Nick–though much thinner, and his magical sleigh is pulled by a single garuda. His name is Avajra Claus! His specialty is making tasty things in the kitchen for the SMC community—many healthy meals, and some sweet delights as well.

According to folklore, Avajra used to bake cookies for Santa back when they were little elves. Ever since they parted ways, Santa has been searching the world for treats as tasty as the ones Avajra used to make. In exchange for the cookies that the kids leave, Santa brings gifts.

Now, Avajra has a gift for you: a classic holiday recipe! He asks that you enjoy it with your loved ones, and also leave some out for his chubby cousin, Santa.

From SMC lead chef Avajra John Russell to you and yours:

Here we all sing together…

We wish you a Merry Christmas

We wish you a Merry Christmas

We wish you a Merry Christmas

and a Happy New Year.

Good tidings we bring for you and your kin,

Good tidings for Christmas and a Happy New Year.

O bring us some figgy pudding

O bring us some figgy pudding

O bring us some figgy pudding

and bring it right here.

And we won’t go until we’ve got some

And we won’t go until we’ve got some

And we won’t go until we’ve got some…

Well if you want your holiday guests to ever go home, better have some “Figgy Pudding” on hand. It is also noteworthy that here at SMC, we live as a community, so we are all home already, together, which is sweeter than any treat I could make.

Okay, this traditional Christmas dessert dates back to 16th century England. The many varied recipes that have been handed down to us include baking the dessert or steaming it in the oven, some call for boiling it or frying. This sweet gooey Christmas treat is more like a cake than what we’ve come to think of as a pudding. It can be soaked in Brandy, which makes it really luscious. Traditionally, it is served topped with “Hard Sauce”, although whipped cream can also be a fabulous pairing. I’m including two recipes here, one baked and one steamed in a double boiler.

Is everybody singing?? No?? … just the sound of one lone voice wafting out from the kitchen… Singing & laughing. – Avajra John Russell

TRADITIONAL STEAMED FIGGY PUDDING

1 cup all-purpose flour

1 cup soft bread crumbs

1 cup water

1 cup molasses

1 cup chopped dried figs

1 cup raisins

1/2 cup chopped walnuts

1/2 cup orange peel strips

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1teaspoon ground nutmeg

Directions

1. Grease the inside bowl of a double-boiler.

2. Mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover.

3. Fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. Place bowl in the simmering water and cover. Steam until pudding is cooked through, adding water as needed, 3 hours. Cool slightly with cover ajar before serving warm.

*Thanks to sueb’s Great Grandmother for this recipe

BAKED FIGGY PUDDING

1/2 cup butter

2 eggs

1 cup molasses

2 cups mission figs chopped

1/2 teaspoon grated fresh lemon rind

1 cup buttermilk

2 1/2 cups all purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups brandy

cheesecloth

Directions

1. Preheat oven to 325, grease baking pan(s).

2. Beat butter until soft, add eggs and molasses and beat until fluffy.

3. Add chopped figs, grated lemon rind, and buttermilk, combine.

4. Pour dry ingredients into wet mixture, stir well.

5. Pour into prepared pan(s), and cook 1 hour or until toothpick comes out ‘almost’ clean.

6. Allow to cool for 20 minutes, then carefully dislodge cake(s), and place on baking rack.

7. Soak cheese cloth in brandy.

8. After cake is cool, wrap up several times in soaked cheesecloth and allow to set and seep in brandy cloth for at least 24 hours.

9. May be served plain or with hard sauce.

HARD SAUCE

1/2 cup butter

2 powdered sugar

1/4 cup heavy cream

(for non-alcoholic 1 teaspoon rum extract)

1 teaspoon rum, sherry wine or brandy

1/2 teaspoon pumpkin pie spice

1/4 teaspoons nutmeg

1/2 teaspoon salt

Sprinkle with teaspoon cinnamon just before serving (optional)

Directions

1. Gently heat all ingredients

2. Whisk together over low heat or double boiler.

3. Whisk well until mixture is smooth, warm and fully incorporated,

4. Serve warm or chilled depending on preference.

SMC Speaks Vol. 1: Executive Director Michael Gayner Discusses Leadership (and plays a flute)

Posted on November 27, 2013 by admin

By Travis Newbill

SMC Speaks is a recurring feature on this blog, through which our readers may come to know–and enjoy, no doubt–the people who comprise our unique and flavorful community, and the vision that we collectively aspire to manifest.

Among his friends and throughout much of the Shambhala community, Michael Gayner is well known to be an exquisite host. With the artful touch of a jazz pianist, Michael seems to offer the just right stuff, in just the right amount, with keen regard for timing and space.

To continue the metaphor, he offers a few notes and then sits back and lets the tune unfold a bit, listening deeply to the air and fellow players around him before chiming in again to propel the event forward. As Chögyam Trungpa Rinpoche might say, he allows things to flower.

Michael’s approach to leadership as the Executive Director of Shambhala Mountain Center has a similar feel. He describes his role as “supportive” and “nurturing”–words he also uses when recalling the first full-time job he held at SMC–fundraiser for the Great Stupa of Dharmakaya. That was back in 2000-2001, just before Michael served as head of personal security for Sakyong Mipham Rinpoche–a position which took him all over the world training members of the community in creating and maintaining a safe environment in which the teachings can flourish. To be sure, none of the gigs listed above have been free of challenge, and that’s likely why Michael has accepted the positions.

In a recent conversation over dinner at his house (he is indeed a lovely host!), Michael described his manner of leading and the way he relates to, and grows from, some of the challenges that come with the territory. And, after dinner–in between tea and a nightcap–Michael delighted his guest with a performance of a Japanese folk song on his shakuhachi (please see the video below).

So your first time at SMC was your seminary?

Michael Gayner: Right. And my permanent ROTA was child care. It’s funny, I’ve baby-sat a number of the people who I’ve worked with on staff here.

And then you came back as head of fundraising for the Stupa. How was that?

I wasn’t painting anything, I wasn’t building anything, I was just kind of behind everyone’s efforts. It was more of a sense of holding the situation than of doing something. That has a particular flavor to it–that quality of supporting and nurturing other peoples’ activity. And, of course, it is inherently its own activity as well.

How does that compare to your position now?

It’s very similar. There are projects that are on my lap, but more often than not, my work is about supporting other people. For example, staff culture–it’s not something I can do. Rather, it’s something that I need to help people understand, and bring in other people to explain it, in order to create a situation where it becomes true for people, experientially. It’s not something I can build, but something that I have to nurture.

Does the situation of not being able to actively do something become frustrating?

One of the interesting things about being in leadership in the dharma is that one sees–when frustration arises–the desire to make something happen; to use the hammer, so to speak. You see how aggression arises so quickly and is such a potential expedient answer to something. But when you’re working at this kind of job–where you’re really trying to create something that is a dharmic approach to professional activity, community existence, and relating with the natural environment–that aggression always backfires on you.

So, you gently put the hammer back in the toolbox.

Right. You start to become very tuned-in to the arising of aggression within yourself, and you have to learn to really quickly work with that and take the longer route–usually of letting people take their time to understand something.

~~~

Stay tuned to this blog for more conversation with the fearless leader of Shambhala Mountain Center, as well as with other members of the community. Next time, you’ll learn more about Michael’s vision for developing staff culture at SMC…as well as a thing or two about his experience as a sumo wrestler.

For now, enjoy the music:

SMC Recipe: Holiday Gingerbread House and Cookies

Posted on November 20, 2013 by admin

As Thanksgiving will officially kick off the holiday season a week from now, it’s not too soon to start imagining how to best bring loved ones together this time of year. Nor is it too soon, nor too late, to reflect on holidays past. Our wonderful chef, Avajra John Russell, recalls how making cookies can be a magical way to celebrate the good fortune of family–of any sort. The SMC Community is a family and John is our beloved, crazy, artistic uncle. We hope you’ll enjoy his recollection of time spent with his childhood family and the cookies (or houses) that can be made with his recipe.

Avajra John Russell

The holidays can be a special time of creating warm memories together that can stick with us throughout our lifetime. In my family, we always had some kitchen projects going, in the days leading up to Christmas. We used to stuff dates and my mom would always make crabapple jelly with crabapples from our trees–to give as gifts to friends and family. Occasionally, we would also make a gingerbread house and decorate it with all sorts of gum drops, jelly beans and different colored icings to paint in all the details.

These warm memories live on in my heart.

This recipe is pretty foolproof and can be used for cookies or gingerbread houses. It is somewhat flexible and can be adjusted for sweetness and spice. Roll the dough thicker for a moister and chewier cookie. Roll the dough thinner for a more stable gingerbread house construction.

As a side note: The gingerbread house project may seem daunting but please disregard that kind of distraction and build some cherished memories.

–Avajra John Russell

Holiday Gingerbread House & Cookies

Ingredients:

1/2 cup butter, softened
1/2 cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pound confectioners’ sugar
1/2 teaspoon cream of tartar
3 egg whites

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt and spices. (Go easy on the cloves. Spices and sweetness are a personal taste. Adjust spice and sweetness amounts according to your family’s preference.) Then beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness for gingerbread houses; roll out the dough thicker,1/4 inch thickness, for moister chewy cookies. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a medium bowl, sift together confectioners’ sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Halloween Special: What to Do with a House Full of Demons?

Posted on October 31, 2013 by admin

“One evening Milarepa returned to his cave after gathering firewood, only to find it filled with demons. They were cooking his food, reading his books, sleeping in his bed. They had taken over the joint. He knew about nonduality of self and other, but he still didn’t quite know how to get these guys out of his cave. Even though he had the sense that they were just a projection of his own mind—all the unwanted parts of himself—he didn’t know how to get rid of them. So first he taught them the dharma. He sat on this seat that was higher than they were and said things to them about how we are all one. He talked about compassion and shunyata and how poison is medicine. Nothing happened. The demons were still there. Then he lost his patience and got angry and ran at them. They just laughed at him. Finally, he gave up and just sat down on the floor, saying, “I’m not going away and it looks like you’re not either, so let’s just live here together.” At that point, all of them left except one. Milarepa said, “Oh, this one is particularly vicious.” (We all know that one. Sometimes we have lots of them like that. Sometimes we feel that’s all we’ve got.) He didn’t know what to do, so he surrendered himself even further. He walked over and put himself right into the mouth of the demon and said, “Just eat me up if you want to.” Then that demon left too.”

― Pema Chödrön, Start Where You Are: A Guide to Compassionate Living

A: Invite them all to tea.