Micah Mortali, guest blogger, Kripalu Yoga teacher, and manager of the Kripalu Volunteer Program Pratyahara, or turning inward, is one of the eight limbs of classical yoga, and it has always been an important part of my practice: diving deep and exploring my internal landscapes, observing what can be seen when the eyes close and the [...]
Loren Fishman, MD, BPhil (Oxon), integrates yoga into his physical medicine and rehabilitation practice in New York City. He has conducted clinical trials studying the benefits of yoga for osteoporosis, piriformis syndrome, and rotator cuff tears, and is considered a creative pioneer in the field of yoga therapy. In this interview, he talks about his [...]
Jennifer Mattson, guest blogger As yoga becomes increasingly popular in the United States, the ancient practice of kirtan (KEER-tahn), or yogic chanting, is gaining interest. The call-and-response format of chanting is a type of yoga in itself and has many of the mind-calming benefits of a yoga class or sitting meditation. For those who find [...]
An excerpt from The Wisdom of Yoga: A Seeker’s Guide to Extraordinary Wisdom (Bantam 2006).
In this book, Steven Cope, MSW, investigates the wisdom tradition of yoga from the point of view of six contemporary characters—modern yogis struggling with issues of love, work, addictions, careers, and unfulfilled longings of many varieties. Weaving together narrative story and expository teachings, the book brings alive the rich, and very relevant, applications of yoga’s ancient teachings.
The following piece, “The Spirit of the Strivers,” is taken from the prologue.
This past weekend, on a visit to my soon-to-be mother-in-law’s house, I was remembering my first few years as a newly converted natural foodie. I was about 19 and heavily into macrobiotics. In those days (the mid-1980s), macrobiotics focused on a very simple diet primarily of brown rice, cooked vegetables, beans, and seaweed. Dairy in all its forms was completely out, as was any sugar–except that we were still using brown rice syrup and barley malt as our “binge foods.” Meat was off the menu too, except for the very rare occasion of having some fish.
Imagine my poor mother that first year I came home for Thanksgiving after leaving the nest now in what I lovingly remember as my “macro-neurotic” state.
There I was: refusing the turkey, mashed potatoes, and gravy while asking to have the stuffing made with whole-grain bread and saying things like, “Mom, don’t kill me by putting butter or turkey stock in the stuffing! I won’t eat it!”