Category Archives: Inspiration

My Polynesian Voyaging Pt 2

This covers the Spring 1998 semester of my yearlong Polynesian Voyaging class. We still sailed the E’ala but worked more and more on the Hokule’a, rigging the canoe after it was put back into the water, test sailing it over several weekends all around Oahu’s South Shore and eventually sailing it to Molokai and back. We worked together with a Hawaiian Studies class from the University of Hawaii’s Manoa campus. We also got to work and sail with Nanoa Thompson, who was the first Hawaiian to re-learn traditional navigation from the Micronesian master Mau Pialug and is still a major leader and inspiration in the Hawaiian Renaissance and environmental education. Showing up every morning at 5;00 AM at Nainoa’s house for the Molokai sail for several days in a row only to be denied by strong winds and high seas, we eventually made, still having solid wind and seas, which made for an exciting adventure. I feel blessed to have had this experience and am very thankful for all the great teaching I received. Aloha!

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The masts and rigging of the Hawailoa at Sand Island

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Sailing on the E’ala on Kaneohe Bay

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Celebration with native Alaskans – Kaneohe Bay near Kulaoa

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The Hokule’a being towed in Maunalua Bay

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The Hokule’a in the Molokai Channel

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Ka’au McKenney and Nainoa Thompson at work on the Hokule’a

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The Hokule’a off Le’ahi (Diamond Head)

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Watershed in Kaneohe town

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Hokulea off Kualoa 9:50

Hokule’a off Kuala, woodcut, 15″ x 18 1/2″, dieter runge, 2017

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The steering paddle of the Hokule’a in action.

 

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Energetics of Food and Eating Part 1

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The author in the kitchen

Energetics of Food and Eating

This essay is partially a translation from Pollozek/Behringer’s excellent book “The Timeless Ayurvedic Kitchen – Healing Power of Our Food,” (in German) combined with my own experience of ayurvedic cooking and yogic lifestyle. After I left my parents house and lived in communes during the time of the 70’s counterculture, I had become aware of macrobiotics, brown rice and growing your own food and even during my rock’n roll years in New York I shopped mostly at farmer’s markets, yet only when I began my studies of yoga and ayurveda with Myra Lewin, have I learned about the deep healing powers of our food and how we handle and eat it. Ayurveda is the oldest medicine system that we know of, comparable to the better known Traditional Chinese Medicine in its completeness. It is not an abstract concept but is applied differently to each person taking in account their unique combination of the elements of air, water, earth, fire and ether in a particular time and space called the doshas.

Ayurveda defines health as:

The three energetic doshas Vata, Pitta and Kapha are in balance.

The metabolism/digestion functions well.

The tissues are healthy and well developed and the waste is adequately moved out.

The sense and touch organs work properly.

The soul and spirit are in a state of permanent happiness.

Sushruta Samahita, 15.38, 1 Century BC

  1. How much should we eat?  Honor the burb.

Only when our stomach is empty, when our previous meal is digested and we have a natural feeling of hunger should we eat. The stomach should only be filled half with food, one quarter with liquids from the juices of the food or some water (at least room temperature), the last quarter should remain empty. If you don’t eat too fast and pay attention you will notice a small burb forming in your stomach. This is a sign that anything you eat after this signal is not digestable, turns into toxins and eventually disease. After a while you will feel this even before the burb forms. Later you will intuitively put just the right amount of food on your plate. You feel satisfied, neither hungry nor tired.

The signs of adequate amounts of food are:

No pressure, pain in your stomach, sides or heart area;

No feelings of hunger or thirst;

No feeling of heaviness or tiredness;

The senses and the spirit are relaxed, strengthened and satisfied;

A light and pleasant feeling. The German word is “Sättigungsgefühl”. There is no direct translation that I could find. It is a feeling of satisfaction specific to eating.

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  1. What foods are inadequate?

Avoid foods that have little or no energy (Prana, Mana, Chi)

De-naturalised foods, reheated leftovers (It is best to take leftovers out of the fridge and let them come to room temperature naturally. 24 hrs is the experation date. Frozen, microwaved, canned, fast food or foods with added chemicals, refined foods like sugar ionized salts, too much animal proteins, refined sweets, white flower, zero fat products, too much caffeine or alcohol.

Healthy foods are oily, warm, fresh and easily digested. Raw food is very popular today, but is very difficult or impossible to digest for most people. There is much literature on the ayurvedic perspective on raw food.

It is preferable to eat organic produce that is grown in the region you live. Especially grains, milk and everything that grows in the earth should be organic. Support small farms and cooperatives or grow some of your own food, which is especially satisfying. Every time food is cooled or reheated it loses energy that the body needs in order to digest it.

The food should fit your specific constitution (your dosha), your digestive fire and your preferences. Each person has a different metabolism, the ability to digest varies depending on appetite, time of year, mood, intuition and age.

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Lunch at the author’s place with Kylie Kumalae Ota and Miks De Los Santos

  1. Where? The right place.

Eat in a place that has a calm  and clean atmosphere without too much distraction. Avoid TV, electronics, driving or too much talk. A golden rule is: everything you do with consciousness and joy is good; everything you do with resistance and unconsciousness will create problems. When we eat with consciousness our taste receptors send out specific enzymes fitting what we eat. The meal becomes satisfying. Unconscious eating leads to a loss in digestive activity. As a result we develop cravings, excessive eating and ama, waste products in our digestive tracts, which eventually leads to disease.

Eat with people who are sympathetic to you. The food should be prepared with love. Restaurants are especially difficult. Have you ever worked in a restaurant? I have for many years and now chose carefully. A meal that is prepared with love and attention will satisfy your body and soul.

4. What is important before you eat?

Wash your hands and ideally face and feet. Only eat when you are hungry.

Pay attention to your right nostril. It shows how strong your agni, digestive fire, is. If it is blocked breathe deeply for a minute through your right nostril only. A great digestive help is a slice or small pyramid of chopped ginger with some salt and lime. It starts the digestive fire, agni.

If Kapha is out of balance or if you are overweight it is ok to drink something before and during a meal. It is best not to drink for 45 min to an hour after a meal in order not to weaken your agni.

Take a moment to slow down and go inward, bless the food, the farmers, the company or anything else you like. Loosen the relationship between your ego and the food as object that you own.

5. What is important after eating?

It is best not to sleep, study, have sex, a deep bath for two hours after eating, don’t engage in sports or heavy physical work for one hour. All these activities lead to undigested food, ama. A short silent acknowledgment of the meal is helpful. It is ok to eat a few fennel seeds or clean your mouth with your tongue or a toothpick but brushing your teeth immediately after a meal is not recommended. Urinating is good – to provoke elimination is not.

Vata and Pitta types can rest a little while Kapha types should walk “1 000” steps to help their more sluggish digestion.

 

 

 

 

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One of the author’s ayurvedic bentos with the ginger appetizer on a leaf of shiso

6. How should we eat?

Keep the food hot for only three to four hours. That is better than reheating. It is ok to leave leftover that you cooked for lunch at room temperature  and eat it for dinner. This does not apply to fish or meat.

Every meal should stimulate all senses. Eating with your hands involves the sense of taste and leads to slower and less eating.

A disturbed, tense or tired mind affects  appetite and agni. Chew each bite with consciousness and as much as possible. It is ok to drink small sips of warm water. Ice water is not recommended.

7. Avoid certain combinations of food. They can be toxic.

This topic affords an entire chapter of its own, to follow.

8. When should we eat?

It is best to eat at regular times. Then your digestive system will work like clockwork. The appetite as well as the digestion will be right there for you. Too short or too long a time between meals are not good. 4-5 hours is ok, but 6 is too long. It leads to digestive disturbances and indigestion.

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Cooked ripe bananas with ghee, raisins and cinnamon make a great breakfast.

Breakfast is best between 7:00 and 8:30 AM

Regular intervals are important:
Vata: 3-4 hrs/depending on work/activity a small snack is ok.

Pitta: 4-5 hrs/depending on work/activity one small snack is ok.

Kapha: 5-6 hrs/ no snack

Lunch should be the main meal between 11:00 and 2:00

The strength of the sun matches the strength of the digestion. The body is ready to take in a larger amount of food and to metabolize it. Do not miss lunch. It will ruin your health in the long run. Raw food, fish, meat, eggs are best eaten at this time and not for dinner.

Dinner is best eaten before sunset 6:00 – 7:30 PM

Best foods are cooked vegetables, soups, stews, grains, legumes. These foods enhance digestion and longevity. To eat at night challenges the liver, blood and colon. Dinner should be eaten 2-3 hrs befor bed time.

Generally do not eat before the last meal is digested.

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Mashed Purple Sweet PotatoesHow should meals be prepared?

9. How should meals be prepared?

All six tastes steer our psyche. Enough oil stimulates the gallbladder. If all six tastes are present eating disorders and binging attacks are rare. The food should be natural and balanced, if it is not balanced spices are used to enhance, balance and add energy. Specific ways of cooking can make cool ingredients warmer, lighter foods heavier and vice versa. The doshas, age and time of year should be considered. The six tastes are sweet, sour, salty, pungent, bitter, astringent.

10. Who eats how? The consciousness of eating.

The eater is more important than the food. Recognize and learn about your specific constitution. Then you know what is good for you and what not. Use your intuition, but be able to discriminate between intuition and craving. We often follow our cravings and ignore our intuition. Eat only what you like and what you can digest.

Never eat when you are too emotional or not hungry. In these states your body is in flight or fight mode and not able to  eat or digest. Never eat when you are angry, depressed, sad, too excited, bored or to swallow stacked up emotions. Even the best food, eaten during emotional stress turns into ama.

Eat with respect and consciousness of what nature provides you with, then even a badly prepared meal can be good.

Sources:

Alexander Pollozek & Dominik Behringer, Die Zeitlose Ayurvedische Küche – Heilkraft unserer Nahrung, 2012 Narayana Verlag, 3rd Edition 2013

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What Goes On – The Amazing – The Pathetic and The Opportunity

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a recent morning view from my lanai

What goes on in your heart – what goes on in your mind (Lou Reed)? the spiritual and the mundane live right next to each other and can be one and the same. I have written about the spiritual aspect of the Velvet Underground elsewhere, but here is what goes on in my heart and mind now. This year I have taught 5 or 6 classes on Ayurvedic cooking using principles that go back 5 000 years to the Vedas, and are designed to create the food that is healthy, great tasting and helps create balance in specific ways tailored for you now. Most of these classes were held at my humble semi-out-door kitchen on the beautiful shores of Kaneohe Bay. Ayurveda is not an abstract concept, but adjusts to your singular daily needs. Recently I cooked a variation of the basic ayurvedic rice, beans and vegetable stew called kitchadi for a family every day for a week.  The result of a greatly improved digestive system especially for the person who was suffering the most from digestive problems before.

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Brown basmati rice, mung beans, pumkin, broccoli, goat cheese, ayurvedic ginger appetizer on a leaf of shiso.

Last month, I had the pleasure of teaching an Ayurvedic cooking class at the Honolulu Down to Earth.  The class was held in DTE’s community room kitchen and fully equipped with cameras and projection of the cooking process.  The attendees were genuinely curious and open minded group which made for a fun and interesting class.  A great break through came when I taught a two day class on Maui organized by Ayurvedic doctor Sylvia Welchel.  The Maui classes consisted of 15 women that were highly motivated and familiar with concepts of holistic medicine, one of them being a chef.  I was very excited with the high vibration of the class.

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Ti Leaves collected and arranged by Na’ilima Ahuna

I had asked a women, whom I’ll call Suzanne, to help steer a mix of ghee and spices. I noticed something in her eyes which will remain unspoken. Later I noticed that Suzanne was missing and thought that she had gone to the bathroom.  Upon her return, I noticed a different glimmer in her eyes but didn’t think much more about it, being that I was quite busy teaching and cooking, while engaging in dialogue with everyone.

After class Sylvia, my collaborator and I sat down and she asked me if I knew what had happened to Suzanne. This is her story. Suzanne had lost her sense of smell as a child, caused by her mother’s incessant smoking. She never cooked and had developed a heavy eating disorder. During the cooking, Suzanne had had a breakdown and breakthrough. Sylvia took her into her treatment room. Suzanne was able to “feel the smell of the cooking food.” Indeed, a major breakthrough. My answer was, “if this is the only outcome of the whole weekend, all the prep, shopping, flying to Maui, etc it would still be more than amazing. If that would be the only thing I ever did, it would be ok.

My next cooking class will be held on EARTH day April 22 9 AM-12 PM. Location TBA.

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living, working, eating, yoga all right here

Now, my landlord, who studied to be a doctor and then had a heart attack likes to get his rent check on time. He is not of the belief that I should live for free in his house because I do such good things and get him the newspaper most days. He is in a wheelchair. Living in Hawaii has its price. My rent is $ 1590.-, which after living here for eight years, I can almost consider a bargain. This is what I had to do to pay rent this month. Get as much cash advance from my second credit card, the first one is already maxed out, put in the cash I had made the day before for a private cooking class, and use my $ 500 ‘covercheck’ that covers bounced  checks. All this creates more interest and puts me deeper into depth. I have applied for social security and will get about $ 500 monthly, once it gets through and I will probably get Medicaid 2, and I might have health insurance for the first time in 17 years. For those of you who don’t know, I make my living through selling art, teaching art, yoga, taiji and ayurvedic cooking, house painting and occasionally I sell one of the NYN 7′ re-issue. Recently a gallery has sold a painting of mine on layaway. That is great. Really? Layaway? I didn’t know that existed still and I have no idea when I get paid. Another gallery has more than $ 20 000 worth of my paintings. I also have a good amount of paintings and prints at my house. Needless to say, this is the last month I can pull this off, because now everything is maxed out. Pathetic, ridiculous and stressful. I am not asking for charity. So how do you help an artist? Buy her/his art.

Here is your opportunity and here is some affordable art that is guaranteed to inspire your soul.

  1. Sri Yantra, woodcuts at $50 a piece for you yogis and meditators. for more on the Yantras. Yantra, Mandala, Pop-up        Sri Yantra.red.blue.flat
  2. Inspirational woodcut cards. Each one a unique print.10 for $ 90. Some of the cards are scanned at 3 200 DPI and can be printed at pretty much any size. They look amazing blown up. Allow.DR.72dpi.jpg
  3. NYN vinyl 7′ re-issue limited hand numbered 1…/250. On the record and other multiples.
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  4. “100 Views of Taiji” Archival print of 100 paintings,                                                      hand signed and numbered, $ 100        FA print.bl.72dpi
  5. “Gold Waves” giclee of an oil painting 50″ x 64″, or any smaller size. on request, I’ll paint over the giclee. When I Paint my Masterpiece and more paintings. Earth – Water – Sky
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DieterRunge GoldWavesBottom 50×64 200, 6/18/15, 5:22 PM, 8C, 10918×14081 (162+720), 150%, Custom, 1/8 s, R39.3, G30.5, B49.7

Of course there is much more. Check out the rest of the site and contact me directly at dieter.runge.808@gmail.com

If you like to know more about What Goes On, here is a heartfelt version of one of my favorite VU tunes recorded at my house a couple of years ago.  I think I might play this song as long as I can hold a guitar: https://www.youtube.com/watch?v=8MyXSukquz4

We have used Alice Neel as band name for a few years. When Will Williams II Stephen Niles and I formed the band, being all painters the name fell into our laps via Stephen’s great mind. Here is a clip with the real Alice: Inside New York’s Art World: Alice Neel. Music is on hiatus for the moment. When I start a new band there will be a new name.

As always, with much love and Aloha, dieter

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at a recent wedding – polaroids are popular again.

 

 

ACCEPT – 4 GIVE – CREATE – LOVE

Inspirational woodcuts – cards to walls

Unique woodblock prints with inspirational messages 4” x 6” mounted on folded card-stock 5” x 7”, with mail envelopes in clear folio. Some are scanned at 3 200 dpi and can be digitally printed to large size.

Each of these handmade cards is unique, created with consciousness and love in my studio at the shore of beautiful Kaneohe Bay. Check for new cards. The carved blocks are printed on prepared BFK paper, cut-up ghost or test prints from previous projects.

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                                  GIVE. wood cut. 4″ x 6″ and 4″ x 6″ with 18″ x 24″ digital print.

 

This post is a continuation of my Allow Surrender Courage Ease entry. The content of the cards reflect my spiritual practice.

At the current moment there are about 30 words or sentences with more coming on. You’ll find a list below. Each print consists of two layers. The first layers derives from test and ghost prints that are cut to size and then printed with the word(s) on top. So, each print is unique.

The word(s) are carved into 1/4″ plywood, then printed on top of the ghost or test print. After drying the 4×6 cards are mounted on 7×10 card stock, which is folded in half to achieve the standard 5×7 folded cards. Finally, each card is put into a clear envelope together with a mailing envelope.

Carving

Cutting the 4″ x 6″ block of 1/4″ plywood

There are a fe steps before carving or cutting the block. Once you have a design you transfer it to the block or draw it on directly. One has to consider the block has to be carved as the reverse or backwards image of what one wants to see in the print.

 

printing cards

Printing on the small press in the background

Printing is fun and messy if one doesn’t watch out. The ink has a tendency to travel from block to hand to apron to paper or in any other possibility that you can imagine and some you can’t.

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mounting the cards on the 7″ x 10 1/2″ card stock and folding the cards in half

During the gluing and folding everything has to be clean again.

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3 cards  run though the press to clean up the fold

High Vibrations is the aim.

  1. ALLOW – Sometimes all we have to do is step back, relax and allow the good things in life come to us
  2. ALIGN – Align your body, align your intentions and most of all align with your true self,  and everything comes easy to you.
  3. B KIND – There is always room for more kindness.
  4. COURAGE – Do not despair you have a lot of courage, often it is just hidden.
  5. CREATE – Express your self. Don’t face reality. Crate your own reality.
  6. DANCE – Turn up the music, turn on the disco ball and dance.
  7. (I) FEEL GOOD – We can’t control all circumstances, but we have the power about how we feel. Find something that makes you feel good and build momentum. Good Times will come. I feel good.
  8. FAITH – It is good to have faith, in someone, something, best to have faith in your true self.
  9. 12. FUN – Fun, Fun, Fun and don’t stop when daddy takes the T-bird away (for the younger readers, check the Beach Boys, FUN FUN FUN.
  10. 4 GIVE – Give and forgive. It is essential to forgive in order for liberation to take place. Most of all forgive your self.
  11. EASE – Ease up. When we do things with EASE, we are most successful.
  12. JOY – Especially in trying times it serves us well to express joy. Joy is our essential nature.
  13. LOVE – Be love, love more, love passionately, love life.
  14. MAKE IT FUNKY – What can I say? Bring some funk into your life, like you just don’t care. Make it Funky
  15. THINGS ALWAYS WORK OUT… Make it your mantra. Think about it.
  16. PLAY – God is happiest when the children are at play.
  17. SURRENDER – Surrender to what you can’t control – Create what you can. Surrender to LOVE.
  18. TRUST – Trust someone or something, best: “Trust your self”
  19. YES – Say yes to life.
  20. BLISS – Follow your bliss.
  21. Inspire – Inspire someone. Lead by example.
  22. Free – We are all meant to be free in body and mind.
  23. IMAGINE – Imagine the impossible, the unthinkable.
  24. Dream – Hang on to your dreams. Hang on to Your Self.
  25. GRACE – Isn’t that what we all aim for, doing things gracefully, reaching a state of grace?

 

https://dieterrunge.wordpress.com          http://festivalofpatience.blogspot.com

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