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Tassajara Zen Mountain Center

Tassajara Zen Mountain Center
Zendo at Tassajara
Information
Denomination Soto Zen
Founded 1966
People
Founder(s) Shunryu Suzuki
Director(s) Kodo Linda Galijan
Abbot(s) Jiko Linda Cutts
Rinso Ed Sattizahn
Furyu Nancy Schroeder
Location
Address 39171 Tassajara Road Carmel Valley, CA 93924
Country United States
Website http://sfzc.org/tassajara/

The Tassajara Zen Mountain Center in the [1]

Contents

  • History 1
  • Calendars and schedules 2
    • Practice periods 2.1
    • Guest season 2.2
  • Gallery 3
  • See also 4
  • References 5
  • External links 6

History

The name is a corruption of Tasajera, a Spanish-American word derived from an indigenous Esselen word, which means ‘place where meat is hung to dry.’"[2][3]

The 126-acre mountain property surrounding the [1]

Calendars and schedules

Practice periods

A practice period (ango in Japanese) denotes a period of intensive monastic practice. During the fall (September–December) and spring (January–April) practice periods, Tassajara is closed to the public. The rigorous schedule is a defining feature. Activity revolves around zazen (meditation), study, and work.[7]

Guest season

After the practice periods, Tassajara is open to the public from mid-April through early September.[8] For students, this period also allows them to earn credits toward the fall and spring practice periods. The guest season, with less rigorous daily schedules,[9] is a cornerstone of Tassajara's economic well-being.[6]

The guest program includes a major kitchen operation. Tassajara is renowned for its vegetarian cuisine.[10][11] Tassajara personnel also founded the Tassajara Bakery in Ashbury Heights[12] and Greens Restaurant at Fort Mason in the Marina District[11] in San Francisco. Edward Espe Brown's Tassajara Bread Book,[13] published by Shambhala Publications in 1970 and revised in 1986 and 1995,[14] is often credited as a major catalyst for the popularity of artisanal baking in the United States, while his Tassajara Recipe Book[15] is the best known of several books of general vegetarian cuisine produced by authors connected with the Center.

Gallery

See also

References

  1. ^ a b "History – Tassajara – San Francisco Zen Center". Retrieved 29 June 2011. 
  2. ^ Gudde, Erwin G. (2004). California Place Names: the Origin and Etymology of Current Geographical Names (fourth ed.). Berkeley, Calif.: University of California Press.  
  3. ^ a b Janet Fullwood (November 29, 2006). "Serene escapes: Where less is more".  
  4. ^ "INterview with Robert Beck". February 19, 2002. Archived from the original on February 15, 2009. Retrieved 29 June 2011. 
  5. ^ a b  
  6. ^ a b  
  7. ^ San Francisco Zen Center. "Pure Standards and Guidelines for Practice Period" ( 
  8. ^ San Francisco Zen Center. "Guidelines of Conduct & Precepts for Summer Practice" ( 
  9. ^ San Francisco Zen Center. "Summer Work Practice". 
  10. ^ Alan Liddle (September 29, 1986). "Fresh seafood, produce mold 565 Clay's success – San Francisco restaurant".  
  11. ^ a b Eileen Hansen, review of  
  12. ^ Peter Sinton (April 10, 1999). "Staff of Life Not Enough For Tassajara".  
  13. ^ Ann Hodgman (March 30, 2003). "Flour Power".  
  14. ^ Brown, Edward Espe, The Tassajara Bread Book, 25th Anniversary Edition. Boston: Shambhala Publications, 1995. ISBN 978-1-57062-089-8.
  15. ^ Brown, Edward Espe. The Tassajara Recipe Book, revised edition. Boston, Shambhala Publications, 2000. ISBN 1-57062-580-8.

External links

  • websiteTassajara Zen Mountain CenterOfficial
  • Archive.org: Interview with Bob Beck

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