with Melinda Miller and Mark Lancaster
in the City Center kitchen
Saturday, April 5, 2014
1:30 - 7 pm (includes dinner)
Join former Tassajara guest cook Melinda Miller and Zen teacher Mark Lancaster to prepare a simple meal together while deepening the practice of attention and mindfulness. We will make a delicious vegetarian supper from the late season harvest, and then share the fruits of our inspired efforts with the residential community at City Center. There will be time for meditation and breathing exercises, laughter and learning new ways to work together in the kitchen.
No experience necessary in either cooking or meditation. Bring willingness as we creatively explore kitchen work and the practice of joyfully waking up to each moment of our lives.
Cooking is a big deal. When we cook, we work directly with the elements: fire, water, sharp metal and plants that lived in the ground. What is made from these elements becomes us when we eat. It is really quite an awesome task! Fees:
The relative quiet of a Zen kitchen can help us appreciate this. We have the space to feel our whole body cook when we stir the soup, chop the onions or wash the lettuce. Can we find joy even when the soup burns? I hope in this workshop we will all have a chance to taste that freedom together (and I still hope we don't burn the soup!).
$60; $54 current members; $48 limited income. Some partial scholarships available; see About Registration, Scholarships, and Cancellations. To Register:
Use the ticket table below to register online. Or call our toll free number (888.743.9362) or our local number (415.475.9362). About Registration, Scholarships, and Cancellations
Tokuden Shinki Mark Lancaster
Tokuden Shinki Mark Lancaster has been practicing at San Francisco Zen Center since 1988. Mark was Shuso in 1997, ordained by Michael Wenger in 2002 and received Dharma Transmission from Michael Wenger in 2006. He is currently the Director of People Development.
Melinda Miller is a mother, culinary consultant and Zen student. Her work specializes in globally inspired healthy home cooking, with a particular emphasis in vegetarian cuisine. Melinda has worked with food since 1988. A graduate of The Culinary Institute of America, she currently consults for Zen Center, teaching culinary arts and creating a recipe database for Tassajara.