eMirror Vol 22, No. 20 (2018-05-18)

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Photograph by Ven. Mishin Roelofs ino

eMirror Vol 22, No. 20

Friday, May 18th, 2018
Edited by Ven. Jinmyo Renge osho

The White Wind Zen Community:
An international community practising and teaching Dogen’s Zen since 1985.


 

        Don't let go
        don't hold on.

        Without centre,
        without fringe
        and all at once.

        The Buddhas of the ten directions
        are only here and now.

        When your mind is clear
        where has delusion gone?

-Ven. Anzan Hoshin roshi, Daijozan 1986, from the book "The Sky Itself". 
 


Upcoming Events


https://wwzc.org/upcoming-events

Fusatsu:  May 30th

Fudo ennichi
May 26th is a day traditionally dedicated to Fudo Myo-o. Fuo Myo-o (J) Acala Vidyaraja (S) A manifestation of “Mahavairocana” or all pervading Awareness as a wrathful guardian figure; a symbol of boundless energy, determination and compassion. Used as a symbol of the Teacher’s mind in this Lineage. Fudo stands glaring and snarling like a demon; it holds the sword of insight in one hand and the cord of the Precepts in the other; it has chained itself to a rock in the midst of the raging flames of the deepest hell to work for the liberation of all beings there. 

Hermitage
The Roshi will begin a period of hermitage on Wednesday, May 30th, which will end on Sunday, June 3rd, at 9:30 a.m., when he leads monastics in Acalanatha Sadhana.
 


What to do if you arrive late for a sitting


You don't need to turn around and go home. Ring the bell once and then sit on the bench on the front porch. If possible, we will come and unlock the door for you right away. If we are in the middle of the chants or listening to a teisho, we will come to let you in as soon as the teisho finishes.


Retreats


To Schedule a Retreat

Please visit this Web page for information about scheduling a retreat and an explanation of the different kinds of retreat (duration and timing) you can sit: https://wwzc.org/retreats. Please note that retreats should be scheduled one week in advance.

        Public students sitting retreats should send an email to schedule@wwzc.org to confirm they sat a retreat so that notice of it can be included in the eMirror. Please include the location of the retreat and the duration.


Teisho


Recorded Teachings Schedule

  • Saturday, May 19th general sitting: “Without Difficulty”: Zen Master Anzan Hoshin's commentaries on Jianzhi Sengcan's “Xinxin Ming: Words on Trusting Awareness”:  “Wunan, Bunan, Just Do It” (4 of 26)
  • Sunday, May 20th formal sitting: SAkN “Root Cycle Four” by Ven. Anzan Hoshin roshi: “Unknown Knowing” (teisho 2 of 5)
  • Monday, May 21st general sitting: “Flowers and Clouds” by Ven. Anzan Hoshin: “Clouds and Flowers” (10 of 12)
  • Thursday, May 24th associate sitting: “Birth, Old Age, Sickness, and Death” by Zen Master Anzan Hoshin
  • Saturday, May 26th general sitting: “Without Difficulty”: Zen Master Anzan Hoshin's commentaries on Jianzhi Sengcan's “Xinxin Ming: Words on Trusting Awareness”:  “Not For or Against” (5 of 26)
     

Missed Sittings and Teisho

If associate students are unable to attend the Thursday evening associate sitting, they may attend one of the general sittings to make up for the sitting they missed. General sittings are held on Monday evenings at 7:30 p.m. (first Bell is at 7:15) and Saturday mornings at 9:30 a.m. (first Bell at 9:15 a.m.). Please send an email to request permission to attend one of these sittings.        

Teisho presented at general and associate sittings which are part of a series need to be listened to in the correct order and with none missed out. If you miss a sitting please borrow a copy of the missed teisho from the library or download it from the WWZC Media Site as soon as possible, so that the continuity of what is being presented is not disrupted. The weekly list of recorded teisho played at sittings is posted on the web site at:

https://wwzc.org/recorded-teachings-schedule

Online Access to Recorded Teachings

Students can access the password-protected online Recorded Teachings library on the WWZC website at https://wwzc.org/recorded-teachings or through the streaming site at http://app.wwzc.org. The custom-built media streaming site allows students to live stream recordings from the WWZC Recorded Teachings collection. It is optimized for use on smartphones and tablets, and works with most modern browsers, including Chrome, Firefox, and Safari. It can also be used on desktops.


Congratulations


Congratulations and deep gassho to recently accepted general students: Sarah Goul of Ottawa and Claude Schryer of Ottawa. Congratulations and deep gassho to recently accepted associate students: Francois Roberge of Chelsea, Quebec, Mohamed Zakzouk of Ottawa, and Robin Whitehead of Ottawa.


WWZC Website  www.wwzc.org


Recorded Teachings for Public Access

While most of the online Recorded Teachings library is password-protected and only accessible to students of Zen Master Anzan Hoshin, a small selection of MP3 recordings of teisho are accessible to the public at https://wwzc.org/recorded-teachings. Additional recordings will be uploaded periodically.

MP3 recordings of five teisho are currently available:


Samu on Sundays


Each Sunday afternoon (except during O-sesshin and Sesshin), Caretaking Council (Saigyo tando, Fushin shramon and Endai shramon) do samu from 1:30p.m to 4:30p.m. on the various small projects required around the monastery.  There are always a great many tasks that need to be done and so any students are welcome and encouraged to come to Dainen-ji to join the monastics in caretaking practice. If you would like to partake in the samu practice on Sundays please write to Saigyo tando at saigyo.cross@gmail.com.
 

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Painted Cakes
(do not satisfy hunger)

by Ven. Shikai Zuiko sensei


Continuing on with “Painted Cakes: A Zen Dictionary” a limited edition text written by Anzan Hoshin roshi in the 1980s and last revised in 1994.

Paramita (S) Haramitta or Haramitsu (J): Perfection; activity arising out of realization of emptiness.

Questions can be sent to me, Shikai sensei, at shikai.sensei@gmail.com.

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Office of the Tenzo


Dogen zenji taught in the Tenzokyokun that the work of preparing and serving meals is "a matter for realized monks who have the mind of the Way or by senior disciples who have roused the Way-seeking mind." In alignment with this, part of Zen Master Anzan Hoshin's samu for the Community involves personally overseeing the activities of the ancient office of tenzo. Ven. Jinmyo Renge osho serves as tenzo and Mishin ino and Saigyo tando offer assistance as tenzo-anja.

Meals Prepared During the Week of O-sesshin:

Saturday:
Breakfast: Lo mein noodles with vegetables (strips of red bell pepper, poblano and cubanelle peppers, Spanish onion, ginger, garlic, shoyu); served with scrambled eggs.
Lunch: Calrose and arborio rice with gomasio; miso shiru with silken tofu, shitake mushrooms and baby bok choy; takuan and ginger.
Supper: Roasted Yukon gold potatoes, tomato soup with puffed tofu (chopped Spanish onion, garlic, porcini mushrooms, tomato juice, thyme, oregano, basil, Parmesan cheese); friulano cheese with black olives and artichoke hearts. 
Sunday:
Breakfast: Chirashi sushi (Calrose rice, rice vinegar, chopped takuan and ginger, chopped cucumber, thinly sliced scallions, omelet strips made with wasabi). 
Lunch: Spicy seaweed soup (wakame, silken tofu, shoyu, bonito, roasted chili paste, ginger, sesame oil); Lundberg Farms brown rice mixed with sesame oil and chopped scallions; baechu kimchi.
Supper: White and brown Thai rice cooked with coconut milk; tamarind curry (chopped mustard greens, chopped Spanish onions, leftover Yukon gold potatoes,  red onion, galangal, tamarind, chili, salt, turmeric); sliced fresh pineapple with lime juice and red chili flakes.
Monday:
Breakfast: Fried rice (leftover jasmine and calrose rice, poblano and red bell peppers, leftover tamarind curry, ginger); scrambled eggs. 
Lunch: Calrose rice with gomasio; miso shiru with silken tofu, shitake mushrooms and bok choy; takuan and gari.
Supper: Penne pasta with mushroom and goat cheese sauce (diced onion, minced garlic, olive oil, white wine, Parmesan cheese, nut yogurt, goat cheese, crimini mushrooms and eriyingi mushrooms); sauteed dai gai choy, bok choy, green cabbage, Spanish onion, and poblano peppers seasoned with butter, red balsamic vinegar, garlic and lots of black pepper; friulano cheese with grape tomatoes, basil, olive oil, salt and black pepper.
Tuesday:
Breakfast: Scallion congee with tofu (calrose rice, ginger, scallions, shoyu, salt, white pepper, deep fried tofu).
Lunch: Thai jasmine rice with furikake; seaweed soup (wakame seaweed, leftover miso shiru, ginger, shoyu, mirin, chile oil, black pepper); Osho's baichu kimchi.
Supper: Mixed grain (basmati and Thai white rice) with sauteed cubed sweet potato cooked with garlic, garnished with scallions and peanuts; vegetable soup with age tofu slices (shoyu, shiao shing, sesame oil, bonito, chopped celery and white onion, dai gai choy stems, deep-fried tofu and beansprouts; 
Wednesday:
Breakfast: Fried pasta (leftover penne pasta with goat cheese, yellow onion, red bell pepper); scrambled eggs.
Lunch: Calrose rice with gomasio; miso shiru with silken tofu, shitake mushrooms and bok choy; takuan and gari.
Supper: Roasted Yukon gold potatoes, carrots and cubed daikon; ‘cream of corn’ soup (pureed corn, onion, carrots, celery, chickpeas and garlic diluted with vegetable juice with added whole kernel corn and chunks of white onion); friulano cheese with sweet gherkins. 
Thursday: 
Breakfast: Fried rice (leftover mixed grain with cubed sweet potatoes, roasted root vegetables, spanish onion, poblano, chile oil, shoyu)
Lunch: Thai jasmine rice with furikake; seaweed soup (wakame seaweed, leftover miso shiru, ginger, shoyu, mirin, chile oil, black pepper); Osho's baichu kimchi.
Supper: farfalle pasta with tomato sauce (garlic, chopped onion, olive oil, reconstituted porcini mushrooms, tomato paste, oregano, basil, black pepper, red wine, dark red kidney beans, romano beans and a small amount of cream to cut the acid of the tomato paste, garnished with fresh basil; sauteed vegetables (chopped gai lan and bok choy, crimini mushrooms, red bell peppers, cubanelle and poblano peppers, strips of Spanish onion, garlic, lime juice; artichoke hearts and black olives. 
Friday breakfast: Leftover sauteed farfalle pasta with tomato sauce (garlic, chopped onion, olive oil, reconstituted porcini mushrooms, tomato paste, oregano, basil, black pepper, red wine, dark red kidney beans, romano beans and a small amount of cream to cut the acid of the tomato paste, garnished with fresh basil; sauteed vegetables (chopped gai lan and bok choy, crimini mushrooms, red bell peppers, cubanelle and poblano peppers, strips of Spanish onion, garlic, lime juice; scrambled eggs.

Baking by Shikai sensei:
Oatcakes with cheddar and walnuts; lemon coconut balls on almond agar yogurt with fruit compote, balsamic, toasted pumpkin seeds, coconut; assorted seed flatbreads with tahini-free hummus, rinsed (removes salt) chickpeas, cumin, finely chopped fresh hot peppers; olive oil, celery sticks and pickled peppers; mixed fruit clafoutis with whipped cream; devilled eggs with sriracha, cream (instead of mayonnaise), scallions, with hemp chili mini-muffins; feta biscuits.


Thank You


If you would like to thank someone for a contribution they have made, please feel free to send an email to Jinmyo osho at rengezo at Gmail dot com, but be sure to type "eMirror" in the subject line.

From Mishin ino:
Thank you to the Roshi for the translations and many teisho presented on Keizan Jokin zenji's "Denkoroku: Record of the Transmission of Luminosity",  including recorded presentations on Vasumitra, Buddhananda, Buddhamitra, Parshva, and Punyashas which we listened to during the Sogaku-ki O-sesshin. Thank you to Shikai sensei for excellent oatcakes and the array of refreshments prepared during the O-sesshin. Thank you to Jinmyo osho for leading the O-sesshin and the Vow of Samantabhadra every evening, for delicious oryoki meals, and the opportunity to assist with some meal preparations.
 


Ongoing Project: "All is Change"


Dainen-ji, being a 140-year-old building, is continuously in need of maintenance and the costs associated with this can be astronomical when such things as porch repairs or exterior painting are needed. This is something that we cannot afford to do, yet must do and so the "All is Change" project has been created. The "All is Change" project is very simple. Most of us have a bowl or a jar or some other kind of container that we keep somewhere at home and fill up with loose change because it's too heavy to carry around. Several hundred dollars has been collected so far both in loose change and Canadian tire money which has been put towards the building maintenance fund. If anyone would like to contribute to this fund, each penny will be appreciated. The “All is Change” container is on the wooden wall shelf under the Sangha Board in the cloak room.