Rolling up one's sleeves ...

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( Dogen's Instructions for the Cook - V )


Getting up from the Zafu and down to work ...


Looking in to oneself and changing out ...


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In the past, eminent men in possession of the way practiced in this way [as cooks], working energetically with their own hands. In this latter day, how can we who are so late getting started [in our practice] be negligent about this? The ancients said that cooks regard tying up their sleeves [for manual work] as the way-seeking mind. Lest there be any mistakes in the sifting out of rice and sand, you should examine it with your own hands. The Rules of Purity say, "When preparing meals, one should reflect intimately on one's own self; [the food] will then of itself be pure and refined."

From: Tenzo Kyokun - Instructions for the Cook by Eihei Dogen - Translated by Griffith Foulk




(remember: recording ends soon after the beginning bells;
a sitting time of 20 to 35 minutes is recommended)

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