Ed Brown

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Edward Espe Brown (1945-) 
 Ed Brown
was ordained in 1971 by Shunry
Suzuki Rshi, who gave him the Dharma name
 
 Jusan Kainei, which means "Longevity Mountain,
Peaceful Sea." 
 
 <a name="a" id="a"></a><img src="https://terebess.hu/zen/angol.gif"
width="36" height="25" border="0">
Edward Brown has been practicing Zen since 1965. Ordained as a
priest by Suzuki Roshi in 1971, he received Dharma Transmission from Mel
Weitsman in 1996. 
<blockquote>
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<img
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He was the first head resident cook at Tassajara Zen Mountain Center
from 1967 to 1970. He later worked at the celebrated Greens Restaurant in San
Francisco, serving as busboy, waiter, floor manager, wine buyer, cashier, host,
and manager. He has taught meditation retreats and vegetarian cooking classes
throughout North America and Europe. He is the author of several books and also
has edited a book of Suzuki Roshi lectures, Not Always So. Ed is the
founder and teacher of the <a href="http://www.peacefulseasangha.com/">Peaceful
Sea Sangha</a>. He is the subject of the critically acclaimed 2007 film How to
Cook Your Life. 
 <a
href="http://en.wikipedia.org/wiki/Edward_Espe_Brown">http://en.wikipedia.org/wi
ki/Edward_Espe_Brown </a> 
<a href="http://www.cuke.com/people/brown-edward.htm"
target="_blank">http://www.cuke.com/people/brown-edward.htm 
http://www.cuke.com/bibliography/brown/Ed%20Brown%20books.html </a>
 

Autobiography (1983) 
by EDWARD BROWN Jusan Kainei - (Longevity Mountain, Peaceful Sea)
 
Wind Bell, Winter 1983, pp. 13-14. 
Suzuki-roshi said
about my name: "You will be like a mountain surrounded by a sea of
people." 
Birthdate: March 24, 1945. 
Began sitting zazen in May, 1965. 
Thought I would get enlightened in a year or two (by trying harder, those
ocher people did not know what effort meant) and go about my life. It did not
happen that way. 
Went to Tassajara in May, 1966 when the Becks still owned the place.
Suzuki-roshi said we were "carrying water and gathering wood." Learned
how to cook. Decided it was crazy to sit zazen, if one took the conventional or
parental viewpoint, it was useless, but there are other scales and measures. 
Became head cook Tassajara Zenshin-ji May, 1967. Expectations of becoming a
famed cook and respected monk were thoroughly crushed, people did nor go for ic.
Stuck it our, anyway. Decided ic was most important to acknowledge each person's
authority and capacity, and nor just mine. 
Ordained a priest September 11, 1971. Suzuki-roshi said char if you become a
priest you cannot be a baker. 
Was Slzuso at Tassajara, Fall of 1973. This completed nearly seven years
residence at Tassajara. Thirteen practice periods. Looking back I remember che
benefits: heat in the summer and cold in che winter.
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Authored rhe
Tassajara Bread Book somewhere in there (pub. 1970) and Tassajara Cooking (pub.
1973). 
Climbed the position ladder at ZC, 1974-78, or should we say, "pushed
up"? Guest manager, 1974; !no, 1975; Tama, 1975-1977; President, 1976-1978.
Approximate dates, Tanro and president overlapping. 
Taught srudy center classes for years, gave lectures, did practice
instruction, burned out. Stopped. 
Dropped out co practice zen and attain true realization summer of 1979. Became
busboy at Greens. Did therapy. Lost my seat in the zendo. Stopped t rying to
enlighten others by "correcting" their understanding. What's the poinc
of a golden tongue, when my life is a mess? 
Started reaching study center classes again, fall, 1980. Have taught Intro. to
Zen, Intro. to Buddhism, beginning Abhidharma, Genjo Koan,
Gakudoyojinshu.
Left out getting
married in June, 1970, daughter born April, 1973, divorced June, 1977. Daughter
Lichen now living in France. Lately have been particularly interested in
studying and working on communication skills which reveal, clarify, and support
the individual and the discourse, rather than "mucking up" everything.
Zen is not something to do to avoid developing communication skills. 
March, 1983, decided I was a nice person, and it really is OK to make mistakes
and have problems.
 
Books
<ul>
<li>The
Tassajara Bread Book. (1970) Shambhala Publications. Written at the
Tassajara Zen Mountain Center

<ul>
<li>first
edition: 1970 > <a
href="http://www.scribd.com/doc/99284899/The-Tassajara-Bread-Book"
target="_blank">http://www.scribd.com/doc/99284899/The-Tassajara-Bread-Book</a></li>
<li> 25th
anniversary edition: 1995 > <a
href="http://en.calameo.com/read/0000392578ad9d28076ca"
target="_blank">http://en.calameo.com/read/0000392578ad9d28076ca</a></li>
</ul>
</li>
<li>Tassajara
Cooking. (1986) Shambhala Publications </li>
<li>Tomato
Blessings and Radish Teachings: Recipes and Reflections. (1997) Riverhead
Books > <a href="http://www.cuke.com/bibliography/brown/tomato blessings/00
tomato excerpts.html" target="_blank">Excerpts</a></li>
Tassajara Recipe Book. (2000) Shambhala Publications </li>
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<li>The Greens
Cookbook, with Deborah Madison. (2001) Random House Broadway imprint
</li>
<li>Not Always
So: Practicing the True Spirit of Zen. Lectures by Shunryu Suzuki (2008)
[2003] (ed.) HarperCollins</li>
Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed
Zen Kitchen. (2011) Shambhala Publications > <a
href="http://en.calameo.com/read/000039257f7c69d40e484"
target="_blank">http://en.calameo.com/read/000039257f7c69d40e484</a></li>
</ul>
 
Interviews 
What
Should We Be Tasting Now? 
Edward Espe Brown in an interview with Stefan Laeng-Gilliatt 
<a href="http://joyfuldharma.org/2012/07/11/what-should-we-be-tasting-now/"
target="_blank">http://joyfuldharma.org/2012/07/11/what-should-we-be-tasting-now
/</a>
 
When you
are you, Zen is Zen: A conversation with Edward Espe Brown 
by Catherine Gammon 
<a href="http://blogs.sfzc.org/blog/2013/11/26/conversation-with-edward-brown/"
target="_blank">http://blogs.sfzc.org/blog/2013/11/26/conversation-with-edward-b
rown/</a>
<blockquote>
I still
appreciate Suzuki Roshi saying, When you are you, Zen is Zen. He didn't say
when you get to be Zen enough, then you'll have really gotten somewhere. So much
of Suzuki Roshi's way was to find out what's appropriate for the occasion and
what works for people. Edward Brown 
</blockquote>
 
Edward Espe Brown: The Zen cook 
<a
href="http://www.culinate.com/articles/the_culinate_interview/edward_espe_brown"
target="_blank">http://www.culinate.com/articles/the_culinate_interview/edward_e
spe_brown </a> 
By Emily Puro 
November 6, 2007 
Why are
Zen practice and cooking so compatible? 
One of the basic things which isnt just for cooking but for other forms of
work as well is that Zen, since pretty much its inception in China, has
emphasized work as a form of spiritual practice. Zen emphasizes attention to
detail and taking care of things, being careful and sincere and thorough in your
effort, and that seems as useful as anything in cooking.
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I think the part
of cooking thats emphasized in books and things is your genius or your
creativity, and thats all well and good. But cooking is a lot of work, so
theres that kind of encouragement to actually work and do something thoroughly
and carefully. That means theres not dirt in the salad, the rice is not raw,
its not burned. When you care for things that way, you have some pretty good
food, even if its not genius. 

<blockquote>
<img
src="https://terebess.hu/zen/mesterek/EdBrown2.jpg" width="400" height="413"
border="0"> 
Edward Espe Brown teaching a breadmaking class.
</blockquote>
Theres
so much emphasis today on convenience foods. Do you think cooking has lost value
in our society? 
Yeah, I think it has, and I think that goes along with just generally the
value of working with your body, working with your hands. For me, I find it very
energizing and inspiring to do something with my hands. That may be just me, but
apparently more than a third of the connection between the mind and the body is
with the hands, in terms of sensory neurons and motor neurons from the body to
the mind. So you become much more embodied and in a certain sense youre much
more alive and less living just in your head. You have a fuller existence, and
your body has a different kind of well-being when youve actually done
something.
Nowadays theres
so little respect for work, and so little valuing of it. People spend 12 or 16
years or more in school doing things with their heads, so thats the only thing
thats valuable. The things you could do with your body arent passed on from
generation to generation, so we grow up without the skills, whether its cooking
or gardening or carpentry or plumbing or sewing or art or all kinds of things
that have been a large part of the human culture. In some ways, its a kind of
impoverishment. But maybe Im just me and Im missing something.
How does
being mindful change what we eat as well as how we eat? 
Mindfulness is to be aware without judging good, bad, right, or wrong.
Sometimes people use mindful to mean you do it like this, you dont do it like
that, but basically whatever youre experiencing, whether its eating or walking
down the street, a part of your awareness is studying carefully what youre
experiencing. That leads you to conclusions which are your own knowledge or
wisdom based on your own careful study. Thats very powerful knowledge compared
to what you read in a book. When I eat hydrogenated fats, I feel pretty bad.
When you experience that closely enough, you dont want to do it anymore. Youre
noticing and its registering in your consciousness and then it changes your
behavior.
How can
we be more mindful of our eating? 
How to be more mindful is be rather more careful about actually tasting and
noticing what you put in your mouth and experiencing what youre eating and the
feelings in your body, giving your attention to those things.
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I also think it
includes being aware of enjoyment, and theres a whole range of possibilities
there, from disgust or distaste to mild pleasure to enjoyment to gluttony and
lust and greed. At some point with food there can be a kind of excitement that
just takes one over, and then its very hard to be mindful anymore, so part of
it is not just studying what you eat but also how you eat.
What
advice do you give students who want to develop their intuition when it comes to
cooking, rather than always having to follow a recipe? 
In cooking classes I emphasize adding one ingredient at a time and tasting
before and after, so you start to know for yourself what each ingredient is
doing. If you just put everything in the pot and taste it, you dont know why it
tastes like it does. You dont know what each ingredient is doing. If you add
one ingredient at a time and taste it, you start to know what a spice or
seasoning can do.
What I tell
people to develop their intuition is to actually taste things carefully and
catalog what your experience is, and then that comes up without your asking for
it. Its in your body and your being, and that comes to you [when youre
cooking] and you know what you want to do.
You
emphasize the importance of maintaining very sharp knives. Why is that so
important for a cook? 
Obviously there are different kinds of cooks. I happen to really enjoy working
with a sharp knife, so my cooking reflects that. For me, the basic thing is that
cut surface releases flavor. If you bite into an apple, every bite of apple that
you eat has all this skin on it. If you cut the apple in quarters and cut out
the core and slice it, every slice of apple has all this inner fruit and a
little thin piece of skin on the edge. The flavor just comes right off that cut
surface and the apple tastes really good. This is true with all kinds of things.
When you have the cut surface, people bite into things and theres all this
flavor. 
Featured recipe
What do
you hope viewers will take away from the documentary? 
Im not really hoping for anything in particular. My interest has been to help
people wake up, and waking up in this case means that when you taste what you
put in your mouth and you study what taste is and what flavor is and what
cooking is actually like for you, when you study that and youre alive in that,
then thats something thats woken up in your life.
Im interested in
people waking up to the possibilities in food and cooking and nurturing and
sustenance and well-being. That doesnt mean necessarily that they cook, but
that they wake up to some of the possibilities in their lives.

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was ordained in 1971 by Shunry

Suzuki Rshi, who gave him the Dharma name

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