“Tuning in” to mindful eating

A new New York Times piece by Jeff Gordinier takes us to New York state's Blue Cliff Monastery — and talks to figures Shambhala Sun readers might know, like Jan Chozen Bay and Dr. Lilian Cheung (who, with Thich Nhat Hanh, wrote the book Savor), who told Gordinier, "The rhythm of life is becoming faster and faster, so we really don't have the same awareness and the same ability to check into ourselves. That's why mindful eating is becoming more important."

More and more, people seem to be understanding this; the Times' story was one the paper's third most emailed yesterday. Mindful eating is also pleasurable; as Gordinier reminds us, "eating mindfully doesn't mean forsaking the hot sauce." So check out his article here, and then for more about mindful eating, see these articles from the Shambhala Sun:

  • "Savor" — Sweet, juicy, crisp… Thich Nhat Hanh and Lilian Cheung on the pleasures of mindfully eating an apple.
  • "How to Tame the Wanting Mind" — You're hungry, but what are you really hungry for? Mindful eating expert Sasha Loring on opening your heart, offering your attachments, and knowing when you're satisfied.
Read More @ Source

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