10,000 Vinyasas

“Left goes first”

This was the only thing Manju said to me in my first Mysore practice.  He was talking about binding in bada padmasana; I guess I had been doing it wrong for quite some time, mostly since my padmasana is currently reversed due to knee pain and also probably because I can do it easier that way and no one had corrected me.  I had arrived in the beautiful beach town of Encinitas of the day before, and I was at the end of my first practice. It was so exciting to practice at the Jois Yoga Center and I had had no idea what to expect, so I arrived about 15 minutes early that first day.  I was surprised to find just two people practicing, with a woman (Amy?) helping them. Mysore style.  They were obviously close to finishing, and Manju had not yet appeared.  At the appointed time, 7:00 a.m., I began my Primary Series practice.

Manju appears

Of course, I abandoned my dristhi temporarily when Manju entered the practice room a couple of minutes later.  I was surprised to discover that he was quite short and slight; for some reason, I assumed, probably from pictures, that he was larger and bulkier.  I continued Suryanamascara; Manju fiddled with the CD player and put on a selection of Indian chanting, which played throughout the days of practice that I was there.

The Practice

I have been practicing Primary Series for quite some time; I’m familiar with the sequence and have a self-practice several times a week, if not every day.  Recently, I began working through the first several poses of Intermediate Series in my weekly Mysore practice.  The first day in Encinitas, I was a bit intimidated and didn’t know what to expect, so I limited myself to just Primary Series, although I went as slow and controlled as possible, leaving out dropbacks into backbend as well.  The second day, I did the full practice including my Intermediate Series poses as well as dropbacks.  I currently find this regimen completely exhausting, so I alternated days of lengthier practice with ones of just Primary Series. This worked out well in Encinitas.

Adjustments

The first time Manju adjusted me was in Trikonasana; he slightly opened my hip with a subtle adjustment.  The other two standing poses I received assistance with was Parshvottanasana, in which he pushed me further down towards my leg (this is not a common adjustment, in my experience), and Prasarita Podottanasana C, in which he pulled my hands closer to the mat (which is quite common).  Overall, the most adjustments I got were in the seated poses Triagmukha Eka Pada Paschimottanasana, Ardha Badha Padma Paschimottanasana, Janusirsana A, Marichyasana A, B (not D or C), and of course, Paschimottanasana.  This is very unusual, in my experience; few teachers consistently adjust students in these poses.  Manju’s adjustments also demonstrated to me how much deeper I could go with a bit of help; this, of course, was exactly what I was hoping for when I journeyed to Encinitas: an intensification of my practice. Oh, and  Manju also pulled my chest up in Bhekasana and put my hands to my feet (for the first time!) in Kapotasana. I felt somewhat more “official” after these Intermediate Series adjustments. Other adjustments occurred in Supta Kurmasana(placed feet behind head), Baddha Konasana A (pushed down), and Ubhaya Padagustasana and Urdhva Mukha Paschimottanasana (both of which I frankly stink at, and really need some support to fully express the poses).  The only other instruction I got from Manju was to bring my feet closer in Adho Mukha Svanasana, which I have gotten before from Nancy Gilgoff (and is in direct contradiction to Tim Miller’s instruction to me to lengthen my stance here).

What Wasn’t There

What I found even more interesting than Manju’s adjustments were the poses he didn’t adjust.  He adjusted nobody in Uttitha Hasta Padagustasana, which I found completely surprising, since many people, not just me, find it difficult and need more help.  I have noted already the few standing poses Manju adjusted me in, and in looking around, I noticed that those were the only ones he helped many others with as well.  Another surprise:  he did not push anyone deeper in Adho Mukha Svanasana, which is perhaps the most common Ashtanga adjustment ever.   He did help a number of people (but not me) in dropbacks, using a cloth he kept wrapped around his waist to pull students up.  Adjustments can be strenuous for a teacher, and I wondered if Manju’s age had anything to do with the absence of certain adjustments.

The End

I was completely satisfied with my trip to Encinitas and my study with Manju Jois. The practice was solid and satisfying; I noticed small but visible improvements and more awareness and concentration in my practice than I have ever felt before.  If anything, the trip deepened my love and fascination for Ashtanga yoga, and before the trip was even halfway through, I caught myself thinking about when I could return.  

I think the shoulder is completely healed, a combination of rehabilitation (Airrosti) and me being careful in practice.  At any rate, we did 3 kickovers in a row at acro today without issue, and I believe it’s time to move on.  Anticipating tomorrow’s practice with hope and enthusiasm. A death in the family this week caused me to miss some practice, and I was especially glad to get back to it; it feels like your body truly needs this and suffers when it is not available. Teaching notes:  I am starting my fourth weekly class tomorrow, and intend for it to be a more vinyasa-style class, in the vein of what my original teacher used to teach.  I continue to sub a different class at least once a week, which keeps things fresh and at the same time makes me appreciate my “regulars.”  One of the unanticipated pleasures of teaching is watching people make progress.  I imagine some of them may not even notice the slow but steady progress, but when you look at the group as a whole and compare them to the students in a subbed class, the difference is noticeable.

Well. I have become aware, since I started my yoga practice about four and a half years ago, that yoga was something different from just another exercise routine. Specifically, yoga takes you places, and yoga brings people together. I know these are somewhat banal, at least to those who practice, but they are and continue to be meaningful aphorisms in my practice and life. The culmination of these thoughts occurred in the past week, when I traveled to a resort south of Cancun, Mexico, and taught yoga there. This arrangement was facilitated by a group called FitBodies, which places fitness instructors including yoga, in resorts around the Caribbean and other places. Basically, the deal is you pay a fee to go teach for a week in an all-inclusive resort, which works out to be a substantial discount to regular prices. Since I have often traveled to the Riviera Maya in search of underwater experiences (i.e., scuba diving), this seemed like something to explore. I chose the most elaborate, expensive resort of all selections and it proved to be an outstanding choice, in quality and service. Everything was as luxurious as I expected from perusing the website, and the level of accommodations, food and service turned out to be simply amazing.

overlooking the pool

My only duty was to teach one class a day, and of course, that was just fun, from my perspective. It also gave me the discipline to practice every morning, before anything else, which I have not done before or at least in a long time. At any rate, it was quite an enjoyable experience, and enhanced by the fact that I got to teach a number of people who hadn’t practiced yoga before. One couple came faithfully and worked hard for the two days we had with them, and repaid me at the end by paying for my scuba dive! I would be more surprised, but I have also noticed that teaching and practicing yoga tends to produce these kind of experiences. Soooo, what I found was that yoga had taken me to a luxurious seaside resort and enabled me to take a quite excellent scuba dive, and all without any effort on my part. It also helped that the scuba dive was exceptionally exciting, since the currents were very strong, and the dive master who accompanied me actually drove from Playa del Carmen a couple of days after that to take my yoga class. All in all, a wonderful trip, and one I will certainly repeat at the earliest opportunity.

I love Primary Series, because afterwards, I feel great for the rest of the day, and it feels like my body was meant to be this free, open and flexible.

Yoga is one of the disciplines that is most unforgiving of excuses for age: I have seen way too many older people doing amazing and inspiring yoga to let anybody off because of their age.

“Yoga is like brushing your teeth. You have to do it every day.”—David Swenson.

The good feelings you get after yoga practice are addicting, in a good way. You tend to seek these out as you practice yoga more and more. This, in my opinion, is the reason yoga kind of takes over your life, after awhile. It is so much more than just exercise.

Yoga is a practice that causes you to question what you think is important, just because it changes you so much. Modern industrial civilization is, at heart, incompatible with yoga, or rather, the lessons that yoga teaches are opposed to industrial civilization, because industrial civilization depends on convincing you to want more, and yoga teaches you to be happy within yourself.

Yoga is a lifelong practice; to be successful, adopt a longterm attitude.

I’m giving props to Shelley by billing her equally with her husband, since she was such an integral part of the instruction (and, I liked her very much). David Swenson is perhaps the last of the traditional Ashtanga Yoga people that I’ve been taking workshops from over the past year (readers will recall David Williams, Doug Swenson, Nancy Gilgoff, and Tim Miller), so I was eager to hear his perspective. The first session was a led primary class; I got a lot out of David’s suggestions for modifications to some of the poses. In the afternoon session, it was nice to get, yet again, another perspective on lifting up and jumping back. I guess I would say that David Swenson is pretty close to Nancy Gilgoff in his traditional style, although he has a sense of humor very similar to his brother, Doug. Doug, of course, is kind of a maverick in the traditional Ashtanga area, and incorporated some tai-chi movements into some of the transitions between poses. David does not actually have a studio in Austin where he and Shelley live; apparently, he just travels and teaches, along with the sales from his books and videos. Nice way to make a living from yoga, in my opinion. The second day’s opening session was an introduction to Second Series, and of course, I’m familiar with this, having practiced many of the poses in some of Yoga Shala’s classes. I’m only able to do about 50% of Second, but it’s still fun to try. We did a lot of work with partners in this session, and overall, it was a very nice experience. (I had to skip the pranayama session at the end, since I had to go teach). I probably should purchase at least one of his books, since it seems very helpful in teaching modifications to difficult poses.

“Pain is not a punishment. Pleasure is not a reward.”–Chodron, Buddhist nun.

My assignment for teacher training is to expound on the meaning of these aphorisms. First, we observe that many benefits come from pain, especially in the physical activity realm. I’m thinking specifically about when I broke my ankle; it was upsetting to not be able to do cardio for six weeks, but I addressed my upper body and core in that time and emerged from injury much stronger. Also, progress in yoga practice is only gained through effort (which might be called pain); certainly poses which come easily to one do not present a challenge, or an opportunity to deepen one’s physical practice. The observation that a perfect pose or sequence is the product of years of dedication and hard work certainly applies here too. Pain can also be a valuable warning in practicing asanas, sounding an alarm that the body is unready for the chosen pose. Conversely, indulging in pleasure often comes with an additional, sometimes unintended amount of pain. Giving in to one’s appetites for sweets or other culinary temptations produces a momentary feeling of pleasure, but later, this fades and is replaced with dissatisfaction with the additional weight gain. Drinking alcohol in excess is an even more obvious example. The natural human tendency is to seek pleasure and avoid pain, but as we can see, this strategy is shortsighted and fails to take into account the true nature of these two opposites. As yogis, we are called upon to recognize the deceptive appearance of pain and pleasure and rise above our natural inclinations. Ultimately, we should look at these two equally, with indifference to their effects, and treat them both the same.

It’s official: I’m on this Saturday’s schedule for teaching the vinyasa class at Yoga Shala. Originally was supposed to start August 1, but that got put off for unexplained reasons. So, now I have my work cut out for me, I guess. I shouldn’t think it would be too difficult, to design a class that is rigorous enough to challenge the students (need I mention that I know most of them?), and one that I can vary week by week. Seems like my yoga teaching experience is all about pushing my boundaries farther; I’m pretty often finding myself undertaking something new, even if it’s only something as minor as subbing for another instructor. I’m planning on doing some “homework” this week, exploring some advanced sequences of asanas. Some of my students from my regular class seemed interested in attending, which would be nice.

Here’s a pic of me practicing in Olmos Park, for the Lululemon event. It was….HOT! But fun.

This is a real conundrum; our traditional advice has been to eschew full fat dairy and take the low/no fat versions, because full fat contains harmful saturated fats. Well, we are now at a crossroads, with some saying that some very healthful fats are contained in full fat dairy, and various enzymes and such. Also, there’s the anecdotal argument that we used to consume full fat dairy products and we weren’t obese, you know, back in the day. I really don’t think there’ s a good definitive answer at this point, although a lot of people think they know. At any rate, here’s an interesting technical article about some of the beneficial effects of cow’s milk.

Well, I have put off writing about my newest “hobby” until now, but I’m having so much fun with it I just have to share. I’ve always (ok, for a long time) liked good coffee, but until recently have confined myself to just strong drip coffee in some cheap coffeemaker, or an Aerobie Aeropress. However, one sometimes has to just let things take you wherever they do, and this resulted in a rather large amount of time spent reading about making fine espresso on the internets (here we have Coffeegeek and Home-Barista), shopping on fleabay and craigslist, and other activities typical for starting something new like this. Well, let’s get to the distilled wisdom first and then show some pictures.

Things I learned about espresso making:

1. The grinder is the most important element. Without this, no good espresso is possible. Here we are talking expensive burr grinders, not cheap “whirlybirds” or pretend Chinese knockoffs. The best grinders are those made for commercial applications and may actually cost upwards of $600-$800 new, or even more. (One can find something perfectly acceptable for much less…see below).
2. Freshly roasted beans are also essential, which means you need at least a source close to you, or fast shipping from somewhere else. I was surprised and pleased to discover that, as ignorant and backward as San Antonio is, there are at least two local roasters here. Of course, you can also actually roast your own beans, which, needless to say, I haven’t tried yet, but it’s probably coming. By “fresh” here, we mean used within 7-14 days of roasting. Old store-bought beans don’t cut it; that includes Starbucks.
3. There is such a thing as “barista technique.” We’re talking here about how fine the grind is (varies according to kind of bean and roast), how full the basket is, how hard to tamp down the grounds, the stirring technique (yes, actually stirring the ground beans in the basket), how long it takes the pressurized water to go through the filter, and a host of other issues. Even the quality of the water is considered important. The term “coffee geek” surely applies here, since only people like me would be interested in this stuff. However, the miracle of the internets is such that one can connect with all these folks and receive their collective knowledge at your fingertips.

It’s odd to realize that the machine is perhaps the least important element of making espresso, since you’d think it would be first. It apparently is quite true, though, that with a few modifications, a cheap Starbucks machine can produce pretty good espresso. Of course, as ones taste becomes more refined, perhaps that machine will turn out to be inadequate. Forum posts on this subject refer to a disease called “upgradeitis,” which can end up with people paying several thousand dollars (!) for equipment. Yikes! I’m fairly certain that I’m not really subject to this, beyond a certain point, and in fact, my purchases so far have been of the outstanding bang for the buck variety, which we’ll get to in a minute. One of the things that really got me interested in the whole business was trying really excellent espresso at a local shop or two. Apparently, though, there’s quite a bit of bad espresso lurking out there in retail establishments, so watch out. A good indication, in my eyes, is if the place doesn’t offer a “to-go” option with espresso (this indicates that the owners realize that you really can’t have good espresso to go; the warm ceramic cup is essential).

Since the grinder was the first priority, I started there, looking at used ones, reading reviews, and generally getting up to speed. Strangely, although there are some values in used commercial grinders (the Mazzer minis, Super Jollys, Macaps), there was a recent entrant for home use, the Baratza Vario, which grabbed my attention. The advantages of the Vario were the small counter footprint (some of the commercial grinders are quite tall and imposing), the little to no wastage of ground beans (some grinders are notorious for retaining grounds; I’m looking at you, Rancilio Rocky!), and the flexibility of being able to switch from espresso grind to drip to press (many commercial grinders are primarily for espresso and switching is tedious). On top of all these advantages, I found an outstanding deal on fleabay with a 10% off coupon and was able to acquire this appliance for $359 shipped to my door. It’s value upon arrival was obvious; I had previously been using a Starbucks Barista burr grinder ($50 during a clearance sale), which could produce adequate espresso grinds for my Barista espresso machine (also acquired during clearance sale for $112.50), but the difference in quality between the two was vast even to my inexperienced eyes. Here’s a picture of my new grinder:

With the grinder out of the way, it was time to begin looking at machines. As I mentioned, I had a Starbucks Barista (rebranded Saeco) which produced what I thought was decent espresso (at least until I started tasting the really good stuff at the roasters here), but I really felt that I couldn’t get the full expression without some modifications (taking apart the pressurized portafilter, and installing a PID), some of which would cost more than I paid for the machine in the first place. My alternative was to shop for a machine with more potential, without really understanding much of what I was looking for. As sometimes happens in these cases, I stumbled almost by accident onto what I now think was my perfect first “real” espresso machine: the La Pavoni Europiccola. This machine is a “lever” type, which means that the user controls the pressure through pulling down on the lever, along with the timing and just about every other variable that a semi-auto or automatic machine might do for you. It is said that if you can learn how to pull good shots on a lever, you can pull them on anything else. Of course, the drawback is that you have to spend the time playing with these variables, and learning, but this didn’t faze me; I like messing around with stuff like this, and it seemed like a good fit for the way I like to make espresso (no milk drinks, a couple of shots in the morning, no shots for company, etc.). If I’d had different espresso “needs,” I probably wouldn’t have considered this machine. The other thing I liked (hell, fell in love with) about this machine was it’s intrinsic beauty: it’s a work of kitchen art. Shiny chrome little hissing dragon…I loved it when I saw the ad for it on craigslist, and it really makes a nice addition to the kitchen. It also appealed to my practical side: these have been made for many many years, with little modifications, and parts are plentiful. Easy to work on, and so forth. Back to this particular machine; I feel like I practically got it for the salvage value: $175.00! Unbelievable. That same week, I watched another one go on fleabay for $425, so I think I got a nice deal on this. Here’s a picture of the Europiccola:

I really can’t describe how much fun I’m having making espresso with this thing, except to say that several times now I’ve made espresso shots in the afternoon, something I’ve never done before. It is true, it does take some time to get familiar with this, but the potential is just enormous. Considering it’s something I pretty much do every day, it seems like money well spent.

Yes, I do actually appear in this one, briefly, since I am still a beginner at this. I am having so much fun with it, though. Here it is…

Nice article here…gives the lie to the idea that it takes money to eat healthy.

Try this link to find stuff (which is what we’re all about, stuff!) that’s at least not as harmful as most industrial products…http://www.goodguide.com/

Some people these days view the future, especially in and around industrial civilization, as precarious at best and this line of thought leads inevitably to what one might do if in fact, a sudden crash or collapse of the society occurs.  Of course, even a small amount of time thinking about such an eventuality produces many ideas of food and supply accumulation and storage.  Survivors of life-stretching events like war have much to teach us in this regard.  To that end, here’s a list of 100 important items to have in the face of a black swan event (because they disappear first, obviously):

100 Items to Disappear First

1. Generators (Good ones cost dearly. Gas storage, risky. Noisy…target of thieves; maintenance etc.)
2. Water Filters/Purifiers
3. Portable Toilets
4. Seasoned Firewood. Wood takes about 6 – 12 months to become dried, for home uses.
5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
6. Coleman Fuel. Impossible to stockpile too much.
7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
8. Hand-can openers, & hand egg beaters, whisks.
9. Honey/Syrups/white, brown sugar
10. Rice – Beans – Wheat
11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
12. Charcoal, Lighter Fluid (Will become scarce suddenly)
13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY – note – food grade if for drinking.
14. Mini Heater head (Propane) (Without this item, propane won’t heat a room.)
15. Grain Grinder (Non-electric)
16. Propane Cylinders (Urgent: Definite shortages will occur.
17. Survival Guide Book.
18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
20. Washboards, Mop Bucket w/wringer (for Laundry)
21. Cookstoves (Propane, Coleman & Kerosene)
22. Vitamins
23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
24. Feminine Hygiene/Haircare/Skin products.
25. Thermal underwear (Tops & Bottoms)
26. Bow saws, axes and hatchets, Wedges (also, honing oil)
27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
28. Gasoline Containers (Plastic & Metal)
29. Garbage Bags (Impossible To Have Too Many).
30. Toilet Paper, Kleenex, Paper Towels
31. Milk – Powdered & Condensed (Shake Liquid every 3 to 4 months)
32. Garden Seeds (Non-Hybrid) (A MUST)
33. Clothes pins/line/hangers (A MUST)
34. Coleman’s Pump Repair Kit
35. Tuna Fish (in oil)
36. Fire Extinguishers (or..large box of Baking Soda in every room)
37. First aid kits
38. Batteries (all sizes…buy furthest-out for Expiration Dates)
39. Garlic, spices & vinegar, baking supplies
40. Big Dogs (and plenty of dog food)
41. Flour, yeast & salt
42. Matches. {“Strike Anywhere” preferred.) Boxed, wooden matches will go first
43. Writing paper/pads/pencils, solar calculators
44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
45. Workboots, belts, Levis & durable shirts
46. Flashlights/LIGHTSTICKS & torches, “No. 76 Dietz” Lanterns
47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
48. Garbage cans Plastic (great for storage, water, transporting – if with wheels)
49. Men’s Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
50. Cast iron cookware (sturdy, efficient)
51. Fishing supplies/tools
52. Mosquito coils/repellent, sprays/creams
53. Duct Tape
54. Tarps/stakes/twine/nails/rope/spikes
55. Candles
56. Laundry Detergent (liquid)
57. Backpacks, Duffel Bags
58. Garden tools & supplies
59. Scissors, fabrics & sewing supplies
60. Canned Fruits, Veggies, Soups, stews, etc.
61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
62. Canning supplies, (Jars/lids/wax)
63. Knives & Sharpening tools: files, stones, steel
64. Bicycles…Tires/tubes/pumps/chains, etc
65. Sleeping Bags & blankets/pillows/mats
66. Carbon Monoxide Alarm (battery powered)
67. Board Games, Cards, Dice
68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
69. Mousetraps, Ant traps & cockroach magnets
70. Paper plates/cups/utensils (stock up, folks)
71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
72. Rain gear, rubberized boots, etc.
73. Shaving supplies (razors & creams, talc, after shave)
74. Hand pumps & siphons (for water and for fuels)
75. Soysauce, vinegar, bullions/gravy/soupbase
76. Reading glasses
77. Chocolate/Cocoa/Tang/Punch (water enhancers)
78. “Survival-in-a-Can”
79. Woolen clothing, scarves/ear-muffs/mittens
80. Boy Scout Handbook, / also Leaders Catalog
81. Roll-on Window Insulation Kit (MANCO)
82. Graham crackers, saltines, pretzels, Trail mix/Jerky
83. Popcorn, Peanut Butter, Nuts
84. Socks, Underwear, T-shirts, etc. (extras)
85. Lumber (all types)
86. Wagons & carts (for transport to and from)
87. Cots & Inflatable mattress’s
88. Gloves: Work/warming/gardening, etc.
89. Lantern Hangers
90. Screen Patches, glue, nails, screws,, nuts & bolts
91. Teas
92. Coffee
93. Cigarettes
94. Wine/Liquors (for bribes, medicinal, etc,)
95. Paraffin wax
96. Glue, nails, nuts, bolts, screws, etc.
97. Chewing gum/candies
98. Atomizers (for cooling/bathing)
99. Hats & cotton neckerchiefs
100. Goats/chickens

From a Sarajevo War Survivor:
Experiencing horrible things that can happen in a war – death of parents and
friends, hunger and malnutrition, endless freezing cold, fear, sniper attacks.

1. Stockpiling helps. but you never no how long trouble will last, so locate
near renewable food sources.
2. Living near a well with a manual pump is like being in Eden.
3. After awhile, even gold can lose its luster. But there is no luxury in war
quite like toilet paper. Its surplus value is greater than gold’s.
4. If you had to go without one utility, lose electricity – it’s the easiest to
do without (unless you’re in a very nice climate with no need for heat.)
5. Canned foods are awesome, especially if their contents are tasty without
heating. One of the best things to stockpile is canned gravy – it makes a lot of
the dry unappetizing things you find to eat in war somewhat edible. Only needs
enough heat to “warm”, not to cook. It’s cheap too, especially if you buy it in
bulk.
6. Bring some books – escapist ones like romance or mysteries become more
valuable as the war continues. Sure, it’s great to have a lot of survival
guides, but you’ll figure most of that out on your own anyway – trust me, you’ll
have a lot of time on your hands.
7. The feeling that you’re human can fade pretty fast. I can’t tell you how many
people I knew who would have traded a much needed meal for just a little bit of
toothpaste, rouge, soap or cologne. Not much point in fighting if you have to
lose your humanity. These things are morale-builders like nothing else.
8. Slow burning candles and matches, matches, matches

10000 Vinyasas is my attempt to record my progress in yoga (practice and teaching), recipes I find or improvise, ideas on improving and simplifying one’s diet, food and wine in general, gardening and various other ways to ease the way down the slope of declining industrial civilization, which is assumed on this blog and not discussed. (If you’d like to explore the whys and wherefores of this, head on over to the Edge of Chaos, listed in the blogroll).

With food,my influences are Michael Pollan (The Omivore’s Dilemma, In Defense of Food) and Gary Taubes (Good Calories, Bad Calories).

In yoga, I’ve been studying Ashtanga, although I’ve practiced Anusara and practice Power Yoga several times a week.