Mindfulness. It's a buzz word, and we're all after it, even if we aren't totally sure what it is. But, the benefits are obvious — the ability to be wholly present, cognizant of where you are and what you’re doing, and not being concerned or overwhelmed by what’s going on around you, seems, well, kinda the whole point of life, right?
Good news. This is something we are all capable of achieving, and like any craft or skill, we'll become better when we practice daily. Here's how to start:
For years now, Michael Pollan has become the authority on the relationship that human beings have to food in the modern mechanized, industrial world. He has written on gardens, the inter-relationship between specific plants and their human users, the food systems that operate in our world, the ethics of our diets and the deeper meanings behind our cooking traditions. In short, he has become one of the most influential authorities on what we put in our stomachs. In the process he has helped foster a whole new approach to food that has manifested in artisenal pickle shops, kombucha in every store, and a renewed focus on locality in our food
This year Chris and I both started meditating, independently of each other. We got into the practice for different reasons, and with different approaches, but the thing we definitely both agree on is this: meditation is great. Since we're both newbie meditators who are getting a lot out of it, we thought we'd share a little about our experiences in hopes of encouraging a few of you out there to give it a try.
How did you start?
Bruno: I actually have tried meditation a few times over the last ten years or so, but never stuck with it for more than a couple of days. A few years back I picked up a copy of Mindfulness in Plain English (which