Found Exhortation


This morning while I was out in the garden, I heard a chirping right above my head. Within arm’s reach was a bright red male cardinal perched among the grapes effusively talking. (I planted a tiny red, concord grape vine about six years ago, and it has flourished beyond my wildest dreams).
There were enough ripe grapes for me to pick a handful for myself. I have bird netting, but I have not put it over the grapes. They did not do so well this year, many turning brown prematurely because, I think, of the drought-ridden winter followed by the extra wet and cool spring. I am grateful that I will not be dependent on these grapes as food for myself to survive through next winter (I’m pretty sure; if not, I have bigger things to worry about).
For the joy of having the birds come visit so fearlessly and delightedly, and because the grapes are not fantastic to eat, I leave all, but those I get by the small handful a couple of mornings a week for a few weeks, to the birds. Maybe next year I will net the grapes, but then I’ll have to have a canning party to make jam. In the meantime, I’ll marvel that every bird in DC seems to know when my grapes ripen.
We make decisions like this all the time. With how we shop, what we eat, what work we choose, how we travel, we are making decisions about habitat and environment for ourselves and hosts of other beings.
In yoga, the process of ever refining our understanding so that we can be more in touch with how we act impacts our life force and our relationship with all around us, is viveka, or discrimination. Just as the more we practice on the mat, the more we develop awareness of what leads us to feel more in tune and more celebratory of life, so too, we want to use that yoga refinement and discrimination to inform our acts off the mat.
Tonight I will teach my last class at CHY’s current space after having taught nearly every Wednesday night for 5 1/2 years. I am deeply grateful to Marianna, Leyla, and Julie for having pulled together the community and continued yoga in the space when Dancing Heart moved, and to Stacey for joining them and keeping the fire brightly burning. I feel deeply fortunate for having been given the opportunity to teach at CHY while I went through my teacher training. I am also deeply thankful to all my CHY level 2 students who went through the Anusara certification process with me; the class that led to my ultimate certification was taught at CHY on the 10th anniversary of Anusara yoga.
I extend my gratitude to all the students who were with me on this path of expansion, exploration, and delight and who have taught me so much and shared of their hearts.
Although I feel a profound sense of loss with the Stanton Park studio closing — how will I know when to end class without Wilbur the dog letting me know it is time to end savasana? — I look on this as an opportunity for the community to coalesce in new ways, and for each of us to deepen the community and our practices. I regard all of you at CHY as my friends, as well as students and neighbors, and look forward to seeing you in yoga classes on the Hill in new spaces and at other events in the neighborhood.
E
Ayurveda says one should only eat “fresh” food. What does that mean? How does that translate into having delicious food making the best use of every bit of it without waste and without having all of our time being devoted to creating it (from start to finish). Is making a fresh dish from a food item from yesterday’s meal “stale” food? I don’t think so, but then, I am not an ayurvedic practitioner. I am fairly certain it is less “stale” than “fast” or packaged food. And I am too much the New York grandchild of peasant immigrants to forego making the most optimal and complete use of all the food that enters my kitchen. Also, the simple efficiency of leftovers are too important a component of having the most personally and lovingly prepared food I can with my life style.
Here are some of my favorite ways to eat bread the day after it was a fresh accompaniment to a salad, sandwich, or larger, festive meal. (Obviously, this is not for all of those who cannot or do not like to eat bread, which I think of as indeed the staff of life.) Here are some of my favorites, not in any particular order:
Crostini/Bruschetta (topped with tapenade, salsa, chopped tomatoes and cucumbers, etc.)
Bread salad (with the best of the summer tomatoes and fresh basil)
Croutons (for salad or soup, my favorite is rubbed with a little garlic)
Red pepper spread with pomegranate molasses and walnuts (bread is the thickener)
Skordalia (also can be made with potatoes or a mix of bread and potatoes)
Stuffing for squash
Bread crumbs for a whole variety of things
Savory bread pudding