With Rusan Dale Kent and Korin Charlie Pokorny
June 1-4, 2015 (Monday-Thursday)
No experience necessary.
Learn how to combine flour, water, yeast, time and loving attention to form a variety of delicious baked goods.
The activity of mixing dough, letting it rise, forming loaves, and baking bread is a potent and nourishing path of practice. Please share with us the pleasures of Zen that can be found by nurturing colonies of yeast – inviting them to help us as we transform our simple ingredients into wholesome, nutritious, life giving food. Our days of work with the baking ovens will be paced by opportunities to enjoy the beautiful natural setting and amenities of Tassajara, as well as the option to begin each day practicing ancient self-nourishing forms of qigong, tai chi, and zazen meditation.Retreat fee:
Please note that the retreat fee does not include accommodations. Retreats begin late afternoon on the indicated start date and end in the morning on the indicated end date. Visit the Rooms & Rates
section and determine your preferred accommodations before making your reservations request online.
Korin Charlie Pokorny, M.A.
Korin Charlie Pokorny was ordained as a priest by Tenshin Reb Anderson in 1999. He practiced as a resident at Tassajara and Green Gulch Farm Zen Center for 12 years. Charlie and his partner, Dojin Sarah Emerson, are head priests at Stone Creek Zen Center. He also teaches at the Institute of Buddhist Studies.Rusan Dale Kent
Rusan Dale Kent, author of Tassajara Dinners & Desserts, lived and practiced at Tassajara for many years. He spent much of his time in the kitchen cooking and serving as tenzo (head cook). Currently he is a resident priest at City Center, and is employed as a professional chef.