Photos

Major renovations for the ZMM kitchen

· Photos, Sangha News

The current main sink situation. The new kitchen will have twice as many sinks to help meal crews run more efficiently.

Since the founding of Zen Mountain Monastery in 1980, the Monastery kitchen has been an emotional hearth, a training hall, and the birth place of approximately 38,850 meals.  It has also remained functionally the same for much of that time, even as other parts of the main building have been renovated and other structures on the property have been raised or rehabilitated.

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Rakusan Moshin’s Ordination Day

· Photos, Sangha News

The monastic calling can sweep up the young in their daisy-eyed enthusiasm. It can take root in older practitioners, too: a penchant for absolute commitment previously unknown to the individual. It can also burn steadily, if flickering, throughout decades of practice, finally being realized when circumstances come together or after a very long period of discernment.

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Dharma Transmission for Hojin Sensei

· Photos, Sangha News

On Sunday, June 18, 2017, Shugen Sensei completed a process of dharma transmission to Jody Hojin Kimmel as a large gathering of sangha shared the moment. Denbo, the actual transmission empowerment, took place—in accord with tradition—at midnight the evening before without witnesses. Dharma transmission is an intimate expression of the student meeting the teacher’s understanding and conveyance of the Dharma. Hence it is referred to in Zen as a direct mind-to-mind transmission, beginning with the Buddha and his student Mahakashyapa and onward through the ages. 

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Falling into Summer

· Photos, Sangha News

Shuso Hossen with Valerie Meiju Linet

With the onset of summer, our Spring Ango training period came to a close with multiple displays of dedication and playful inquiry. First, on May 17 and 18, art presentations were held at the Zen Center and at the Monastery, giving ango participants the chance to share their work. Over the course of the ango, we took up the Karaniya Metta Sutta as an entry point for creative explorations. The results came in photos, poems, sculptures, video, watercolors, collage and in just about every size and shape you could imagine. (Medium, short, small, or otherwise!)

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Spring 2017 Jukai

· Photos, Sangha News

On Sunday, April 23, Shugen Sensei officiated over a jukai ceremony for six students who have been practicing and studying the Bodhisattva precepts for several years.

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Kimchi Time

· Photos, Sangha News

Something fermented this way comes.

Recently, sangha member Achong Chen visited the Monastery kitchen to share some of her passion for kimchi. Normally associated with Korean cuisine, kimchi is also very popular in Japan, Taiwan (Achong’s home turf), and increasingly in the US. While there are many different recipes, Achong had us make a fairly standard kimchi using daikon radish, carrot, napa cabbage, ginger, garlic, scallions and the salt and chili that give all kimchis their distinctive, fermented punch.

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