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EspañolTASSAJARA ZEN MOUNTAIN CENTER
The 'Tassajara Zen Mountain Center' in the Ventana Wilderness area of the Los Padres National Forest, southeast of Carmel-by-the-Sea, California, is the oldest Japanese Buddhist Sōtō Zen monastery in the United States.
The Tassajara Zen Mountain Center, or Zenshinji (Zen Mind Temple),[1] was established by the San Francisco Zen Center in 1966, during Shunryu Suzuki's tenure as its first abbot, after it purchased the Tassajara Hot Springs property from Robert and Anna Beck.[2] The traditional name, ‘Tassajara,’[3] is from an indigenous Esselen word which means ‘place where meat is hung to dry.’
Renowned as a Sōtō Zen training center, Tassajara attracts serious practitioners; each member of its senior teaching staff has decades of practice experience. Within the American Zen community, as well as internationally (especially Japan), Tassajara is admired for the rigor of its practice. Many alumni have started centers of their own, mainly in the U.S. and abroad. For this reason Tassajara is known for its mission of teaching teachers.
;''Practice periods''
A practice period (''ango'' in Japanese) denotes a period of intensive monastic practice. During the fall (September-December) and spring (January-April) practice periods, Tassajara is closed to the public. The rigorous schedule is a defining feature. Activity revolves around zazen (meditation), scholarship, and work.[4]
;''Guest season''
After the practice periods, Tassajara re-opens to the public from mid-April through early September.[5] For students, this period also allows them to earn credits toward the fall and spring practice periods. The guest season, with less rigorous daily schedules,[6] is a cornerstone of Tassajara's economic well-being.
The guest program includes a major kitchen operation: Tassajara is renowned for its vegetarian cuisine.[7][8] Tassajara personnel also founded the Tassajara Bakery in Ashbury Heights[9] and Greens Restaurant at Fort Mason in the Marina District[10] in San Francisco.
1. Zen & the Art of Success Frederick C. Crews, review of Michael Downing's ''Shoes Outside the Door: Desire, Devotion, and Excess at San Francisco Zen Center''
2. "Interview with Robert Beck." David Chadwick
3. "Serene escapes: Where less is more." Janet Fullwood
4. Pure Standards and Guidelines for Practice Period
5. Guidelines of Conduct & Precepts for Summer Practice
6. Summer Work Practice
7. "Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant." Alan Liddle
8. It's good to be greens Eileen Hansen, review of Greens Restaurant
9. "Staff of Life Not Enough For Tassajara." Peter Sinton
10. "It's good to be greens." Eileen Hansen, review of Greens Restaurant
★ American Zen Teachers Association
★ Soto Zen Buddhist Association
★ Retreat (spiritual)
★ Tassajara Zen Mountain Center website
| Contents |
| History |
| Calendars and schedules |
| References |
| See also |
| External links |
History
The Tassajara Zen Mountain Center, or Zenshinji (Zen Mind Temple),[1] was established by the San Francisco Zen Center in 1966, during Shunryu Suzuki's tenure as its first abbot, after it purchased the Tassajara Hot Springs property from Robert and Anna Beck.[2] The traditional name, ‘Tassajara,’[3] is from an indigenous Esselen word which means ‘place where meat is hung to dry.’
Renowned as a Sōtō Zen training center, Tassajara attracts serious practitioners; each member of its senior teaching staff has decades of practice experience. Within the American Zen community, as well as internationally (especially Japan), Tassajara is admired for the rigor of its practice. Many alumni have started centers of their own, mainly in the U.S. and abroad. For this reason Tassajara is known for its mission of teaching teachers.
Calendars and schedules
;''Practice periods''
A practice period (''ango'' in Japanese) denotes a period of intensive monastic practice. During the fall (September-December) and spring (January-April) practice periods, Tassajara is closed to the public. The rigorous schedule is a defining feature. Activity revolves around zazen (meditation), scholarship, and work.[4]
;''Guest season''
After the practice periods, Tassajara re-opens to the public from mid-April through early September.[5] For students, this period also allows them to earn credits toward the fall and spring practice periods. The guest season, with less rigorous daily schedules,[6] is a cornerstone of Tassajara's economic well-being.
The guest program includes a major kitchen operation: Tassajara is renowned for its vegetarian cuisine.[7][8] Tassajara personnel also founded the Tassajara Bakery in Ashbury Heights[9] and Greens Restaurant at Fort Mason in the Marina District[10] in San Francisco.
References
1. Zen & the Art of Success Frederick C. Crews, review of Michael Downing's ''Shoes Outside the Door: Desire, Devotion, and Excess at San Francisco Zen Center''
2. "Interview with Robert Beck." David Chadwick
3. "Serene escapes: Where less is more." Janet Fullwood
4. Pure Standards and Guidelines for Practice Period
5. Guidelines of Conduct & Precepts for Summer Practice
6. Summer Work Practice
7. "Fresh seafood, produce mold 565 Clay's success - San Francisco restaurant." Alan Liddle
8. It's good to be greens Eileen Hansen, review of Greens Restaurant
9. "Staff of Life Not Enough For Tassajara." Peter Sinton
10. "It's good to be greens." Eileen Hansen, review of Greens Restaurant
See also
★ American Zen Teachers Association
★ Soto Zen Buddhist Association
★ Retreat (spiritual)
External links
★ Tassajara Zen Mountain Center website
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