RIP Ram Dass

Perhaps because it has been hosted at a place that fosters the Quaker way of doing business, but when I first tried to describe why I thought it was time to leave off having a regularly scheduled practice at William Penn House, the first phrase that came to mind, was that the practice was being “laid down.”
Very generally, much Quaker business is done by a committee consisting of members who are nominated by the meeting and willing and able to address whatever the issue that is the purpose of the committee. A committee may be formed to address a particular issue that a meeting is encountering or for general ongoing work for the life of the meeting. After a committee’s purpose is done–which may or may not be clear, depending on the nature of the issue–the meeting may choose to lay down the committee. Laying down a committee is not passing judgment. Sometimes, the committee has served its purpose well, but is no longer needed as much as the resources of the committee (it’s members) are needed elsewhere–either for the meeting or for their own personal lives.
The William Penn House group practice started over 10 years ago. Its initial purpose was to keep going a class from a studio that closed for several months. Having the practice at William Penn House was also a good way to create neighborhood, Quaker, and yoga connections, provide support for the work of William Penn House, and provide an unconventional community donation practice space.
In the years since the class was established, the whole tenor and climate of the world has changed. The neighborhood, too has changed. Among the changes, there are now several yoga studios on the Hill and there are lots of choices for a practice every night of the week without leaving the neighborhood. In the broad group that has participated in the practices, there have been graduations, marriages, births of children and grandchildren, illnesses, injuries, world travel, joys and sorrows, death, career changes, and it is time for those still in the habit of Tuesday night practice to reconfigure what and when we practice for our own good and for the great web, including together.
I will always be grateful to all the practitioners/friends who joined with me in collective exploration of the practices and to William Penn House for being a welcoming and nonjudgmental host for a really long time.
As a member of the Board of Directors and a neighbor, I will still be part of the life and practice at William Penn House. I am still offering small group and private classes in my lovely home studio. Send me a message, if you’d like to practice. I’m looking forward to scheduling practice on a more flexible basis.
Thanks to Professor Douglas Brooks for this thought-provoking piece on debate and yoga.
If you’re doing well enough to read this…
But possibly not, because we never know what is going on with someone else.
Last year, some romaine lettuce must have bolted. I have baby romaine lettuce coming up everywhere. Having reverted to the wild, it is quite bitter. It is also taking up a fair amount of space, so to be able to plant more appealing things (new herbs and greens) I will be pulling it up. It has become, in essence, a weed. Later in the year, I’ll also have a surfeit of volunteer epazote and purslane, which many would pull as weeds. Those, I actively encourage, eating young the ones that come up over and over again through the bricks and confining in containers a few others to grow larger and to reseed.
Even though it is too bitter to be palatable raw, the now “weed” romaine tastes fine cooked as a tender green. So it does not get discarded. I just won’t make myself eat it in its bitter form as the salad green that it is “supposed” to be. Instead, since it is nourishing and tasty as a cooked green, it is a welcome early addition to the garden.
Just I have challenges and tribulations from whatever is my overall plan for the garden, I have my share of aches, pains, challenges, and disappointments, in life and in my yoga practice. The question is how to discriminate (viveka) among those that are poisonous, those that are bitter, and those that can be made nourishing and sweet, through the cooking of understanding, practice, and effort.