tag:blogger.com,1999:blog-56220305056725691022024-02-07T18:17:16.103-08:00Shobu Okugyo Website and Community BlogWelcome to the Shobu Okugyo Retreat Center Website and Community Blog!Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-5622030505672569102.post-83086558724106767672009-06-12T07:03:00.000-07:002009-06-12T07:09:36.344-07:00Okugyo in Canada, August 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdwQyhg-ViKJRsiBnayYethPeHlC60-_BqRbwVyHfe81GvoxtBeGwX8nb83nxd8wG8mQpuI8_82hTuP9mAakxKLlnOUp2WH29W75uryE2OedEqARMLYv2J-ptzn_NbNWPwQl4azFkeRj2/s1600-h/landscape.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirdwQyhg-ViKJRsiBnayYethPeHlC60-_BqRbwVyHfe81GvoxtBeGwX8nb83nxd8wG8mQpuI8_82hTuP9mAakxKLlnOUp2WH29W75uryE2OedEqARMLYv2J-ptzn_NbNWPwQl4azFkeRj2/s400/landscape.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5346442818020699442" /></a>Shobu Okugyo Aikido Retreat on Wednesday - Friday August 11 - 14, 2010 <br /><br />Please join Gleason Sensei and Jay Weik Sensei at our Aikido retreat at Dorje Denma Ling is Canada's only Shambhala International residential centre. <br /><br /> For more information on the venue, please visit http://dorjedenmaling.org/".<br /><br />Event: Shobu Okugyo Aikido Retreat with William Gleason Sensei<br />Start Time: Wednesday, August 11, 2010 at 11:00am<br />End Time: Saturday, August 14, 2010 at 3:50pmRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com1tag:blogger.com,1999:blog-5622030505672569102.post-32988052073249561212009-02-01T17:15:00.000-08:002009-02-01T17:21:40.592-08:00Summer 2009 Okugyo Retreat!We have plans to hold another Okugyo retreat at Shobu Aikido of Ohio from July 8 -12th. These dates have been set aside by both Gleason sensei and myself, but the retreat will not go ahead unless we have a minimum number of 15 registered participants. Please get in touch with me if you are able to commit to participating in this intensive training opportunity. jayweik@gmail.comRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-81680035994718534732008-11-03T08:56:00.000-08:002008-11-03T08:59:49.046-08:00November Okugyo Retreat CancelledSadly the Okugyo retreat that was scheduled for November has not had <br />sufficient registrations and so has to be cancelled. Those who have sent in <br />deposits will receive refund checks soon.<br /><br />After talking with Bill Sensei this weekend, we have decided to not schedule any<br />further Okugyo retreats save one in the summer of 2009 in Toledo. If we have <br />the required 20 participants registered and prepaid a month before hand the retreat<br />will happen, but not otherwise. The exact dates for this are yet to be determined.<br /><br />Hopefully with the publication of Senseis new book there will be a renewed <br />interest in the Okugyo project.<br /><br />Bill Sensei and I offer my deepest apologies to those few who had made the <br />commitment to setthe time aside to practice, hopefully others will share your <br />feelings for the retreat in the summer and Okugyo will continue.<br /><br />Sincerely,<br /><br />- JayRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com1tag:blogger.com,1999:blog-5622030505672569102.post-23566553790108771282008-05-10T07:37:00.001-07:002008-05-10T07:37:51.703-07:00The Virtue of Non-Doing<a href="http://www.thedrinkinggourd.org">New Drinking Gourd Podcast</a><br /><br />Jay Rinsen Chikyo Weik presents a talk and leads a discussion at the Toledo Zen Center on March 5, 2008.<br /><br />"The wise have nothing to do, while the unwise tie themselves in knots." —Relying on Mind, Seng-ts'an<br /><br />This talk works with some of the similarities of Taoist teachings with those of Zen.Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-23749734838521990722008-03-25T11:59:00.000-07:002008-03-24T20:56:13.822-07:00A Letter from Bill Sensei<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpsXWXypHYkFeAFtTKKbnIfSKKME85gyxkwj8Wdq-A0uDP-Mf1Gwz50VyAahIFTIp5n3HbzTyAUNUPwWQf-uV7h4dgBuxbcR4_8EkZqgqhB6xWOGsUu98_xWYI_BPKwfSpBk6hZTd_tzu/s1600-h/Bill+Sensei.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpsXWXypHYkFeAFtTKKbnIfSKKME85gyxkwj8Wdq-A0uDP-Mf1Gwz50VyAahIFTIp5n3HbzTyAUNUPwWQf-uV7h4dgBuxbcR4_8EkZqgqhB6xWOGsUu98_xWYI_BPKwfSpBk6hZTd_tzu/s400/Bill+Sensei.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5159600345088103890" /></a><br />Dear Friends of Okugyo,<br /><br /> As we enter into the new year the yang spiritual ki of our<br />environment continues to grow in intensity. Nature is attempting to<br />purify the earth and all beings upon it. Unless we empty ourselves of<br />everyday concerns and self-centeredness, no amount of training will be<br />sufficient to merge with the times we are now living in.<br />We are living with the problems of global warming and natural<br />disaster, the general lack of clarity and awareness of the world<br />population, a worldwide instability of the financial markets, and the<br />population of people who are, for the most part, sleeping at the helm.<br />The ki of nature and the universe is pushing each of us towards<br />awakening, yet when we resist this natural power of evolution, the<br />result is only greater difficulty.<br /> In these times it is especially important to live intentionally and<br />take responsibility for our own spiritual evolution. The rest of<br />nature evolves at the dictates of natures law and order, yet it is<br />natural for human being to become free and that requires intentional<br />practice with a definite purpose. First of all it is important to<br />become really clear exactly what that purpose is and then put it at<br />the forefront of our everyday lives.<br /> I hope that more and more people, especially aikidoka, will take it<br />upon themselves to go beyond the mere study of technique and seek the<br />deeper meaning and potential behind this incredible training. In this<br />spirit I welcome each of you to attend Okugyo as often as possible in<br />this New Year.<br /> If you are planning on attending a retreat, please sign up online as<br />soon as possible to it is easier to prepare for the number of people<br />attending. On the other hand, if you are not attending also, please<br />answer this email and let us know that you will not be attending. In<br />the same way this makes our planning much easier. Thanks and I hope to<br />see you in Vermont in February.<br /><br /> Sincerely,<br /> Bill GleasonRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-67861072398846684812008-03-24T20:54:00.001-07:002008-03-24T20:54:38.039-07:00Bodhidharma's "Two Entrances and Four Practices" (part 1 of 3)The Drinking Gourd Podcast presents a retreat workshop with Jay Sensei at the Toledo Zen Center on January 20th, 2008.<br /><br />This workshop begins with a historical overview of Bodhidharma's time and the teachings ascribed to him as they relate to other spiritual teachings of the day. After this, Chikyo begins working with the text: "There are many avenues for entering the Way, but essentially they all are of two kinds: entering through Principle and entering through Practice..."<br /><br />Available on iTunes as "The Drinking Gourd Podcast" or <a href="http://thedrinkinggourd.org">Here</a>.Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-51708717574166657742008-03-17T06:24:00.000-07:002008-03-17T06:25:17.893-07:00Jays talk at the Toledo Zen Center March 16. 2008.<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/IbH45ZoKS1s&hl=en"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/IbH45ZoKS1s&hl=en" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com2tag:blogger.com,1999:blog-5622030505672569102.post-60024254658873185422008-03-04T05:08:00.000-08:002008-03-04T05:10:24.452-08:00Jay Sensei Aiki Jo Seminar 3.1.08 Part 1<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/4FdpUl2wZ-8"></param><embed src="http://www.youtube.com/v/4FdpUl2wZ-8" type="application/x-shockwave-flash" width="425" height="350"></embed></object><br /><br />From a seminar at Shobu Aikido of Ohio with Jay Sensei.Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-63665799234158660932008-02-10T20:14:00.001-08:002008-02-10T20:14:58.672-08:00New Drinking Gourd Podast Available: Obstacles to Practice (3 of 3)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSRPRcsJ3aOHmjw-lTbXuen2bdSCTMizndYHMAUIyrimi7PJdMHdxnSzo0ymUryelcI6gfJ4TSg6EMXBKUf8LHrUIANA9qQgX3-DXBg0FCQJSYU2j5RjHhoheiUz2ErTk7Tptmq0M8OBD/s1600-h/Gourd+Header+Small.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSRPRcsJ3aOHmjw-lTbXuen2bdSCTMizndYHMAUIyrimi7PJdMHdxnSzo0ymUryelcI6gfJ4TSg6EMXBKUf8LHrUIANA9qQgX3-DXBg0FCQJSYU2j5RjHhoheiUz2ErTk7Tptmq0M8OBD/s400/Gourd+Header+Small.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165570183721842322" /></a><br />Jay Chikyo Weik offers a presentation entitled "<a href="http://drinkinggourd.libsyn.com/">Obstacles to Practice (part 3 of 3)</a>" given at the Toledo Zen Center on December 2, 2007.<br /><br />"There are four basic ways that a bodhisattva will guide or help or engage sentient beings to the purpose of helping to relieve suffering. The first one is called Giving, the second one is Kind Speech, the third one is Beneficial Action, and the fourth one is called Identity Action."Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-52835313946344794722008-01-24T12:06:00.000-08:002008-01-25T12:07:34.677-08:00Okugyo Video<object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/LkKyj1-sSM0&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/LkKyj1-sSM0&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object>Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-50560981879354621572008-01-23T18:16:00.000-08:002008-01-25T18:17:40.878-08:00Jay Sensei's Nov 07 Okugyo Keiko Video<center><script src="http://vpod.tv/roykatalan/363919/include/videoPlayer"><br /></script></center><br /><br /><br />This is a compilation of Jay Senseis Keiko held at the Shobu Okugyo retreat in Vermont with Bill Gleason Sensei in November of 07. Often, Bill Sensei leads the morning class, and Jay Sensei leads the afternoon class to help us digest and retain what Bill Sensei presented that morning. Enjoy!Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-22638454766646388462007-05-09T05:35:00.001-07:002007-05-09T05:41:40.522-07:00Abreviated Okugyo in ToledoA shorter version of the okugyo experience was held in Toledo May, 2, 3 & 4. We were pleased to have Chris from New York State join us. Even though this was a smaller version, I got a lot out of the experience and I know the others did as well. Many of us also went to Oberlin, Ohio, to see Ikeda Sensei at the seminar there, which was icing on the cake!Chuck Greerhttp://www.blogger.com/profile/02396552630251457781noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-28490920840417889712007-04-20T14:33:00.000-07:002007-04-20T14:41:13.104-07:00Sounds of the universe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkpdcOp9vWIOgBhIx2PAY2qGyswoHIcDme1h1UifGpJURQAmSsftKJFklVn13jK-lr9RJXQ-5kIF0wVX0lV2KDKypn9UpN-X00_0Pn2MMZR2XcG5s7tN9SYrLcmJo2ljn38jcvspk6dI/s1600-h/070418_sun_eruption_01.jpg"><img id="BLOGGER_PHOTO_ID_5055627905435831442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkpdcOp9vWIOgBhIx2PAY2qGyswoHIcDme1h1UifGpJURQAmSsftKJFklVn13jK-lr9RJXQ-5kIF0wVX0lV2KDKypn9UpN-X00_0Pn2MMZR2XcG5s7tN9SYrLcmJo2ljn38jcvspk6dI/s320/070418_sun_eruption_01.jpg" border="0" /></a><br /><div>Check out this article from SPACE.COM</div><br /><div><a href="http://www.space.com/scienceastronomy/070418_solar_music.html">http://www.space.com/scienceastronomy/070418_solar_music.html</a></div><br /><div></div><br /><div>Apparently, the sun makes sounds much like the string of a guitar being plucked, except these strings are giant ribbons of magnetic energy. I don't think any of this group are the least bit surprised. I just wonder which of the sounds of the <em>kototama</em> this might be??</div><br /><div></div>Chuck Greerhttp://www.blogger.com/profile/02396552630251457781noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-20514216284658067292007-04-10T08:45:00.000-07:002007-04-10T08:49:32.812-07:00Though small, the last okugyo had a great feeling to it. I really enjoyed the cooking (and it was nice to have a smaller group to cook for). It's cool that we are starting to get more folks coming from non-Shobu schools to take part in this training; and it's also been great to see Sasha and Bob picking up the ball and running with the Sunday meditation sessions, even though the group is still very small.Garethhttp://www.blogger.com/profile/00579027040244257140noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-37857820852890884952007-03-22T14:55:00.000-07:002007-03-22T15:42:52.173-07:00March Okugyo Pics<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVuZTtgeMoDADuItxELGEc6QdrgGMLd-ahyZzuZLTUlP1bS4pnEZ5gAJyhnN_ICUdvOyHXgwNTv_KNDrgsnFfe49v100V5ihKGY_q87jPMR4v0tF0Qo7KupmX3mfr3xibO6i7ONI9RG6t/s1600-h/testpic3.jpg"><img id="BLOGGER_PHOTO_ID_5044879855616087810" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 251px" height="262" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVuZTtgeMoDADuItxELGEc6QdrgGMLd-ahyZzuZLTUlP1bS4pnEZ5gAJyhnN_ICUdvOyHXgwNTv_KNDrgsnFfe49v100V5ihKGY_q87jPMR4v0tF0Qo7KupmX3mfr3xibO6i7ONI9RG6t/s320/testpic3.jpg" width="205" border="0" /></a> <div><span style="font-family:arial;">Here are a few pictures from the March '07 Okugyo</span></div><div><span style="font-family:Arial;">...</span><span style="font-family:Arial;">up in the snowy mountains of Vermont.</span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Qgr4aoZexs_s3ZTtpNLNN1KZ8qoWkINo_8turSgOyszNTcTvzqv354B_nEQI-csbnfIoIUFXgM4iixU8ekgZOa9L0PhLUhrbcfVPQuYlVtoojaOx1E3urpwYIiCBA62Ejcc-2_gE_nj/s1600-h/testpic1.jpg"><img id="BLOGGER_PHOTO_ID_5044875633663235762" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 291px; CURSOR: hand; HEIGHT: 205px" height="213" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9Qgr4aoZexs_s3ZTtpNLNN1KZ8qoWkINo_8turSgOyszNTcTvzqv354B_nEQI-csbnfIoIUFXgM4iixU8ekgZOa9L0PhLUhrbcfVPQuYlVtoojaOx1E3urpwYIiCBA62Ejcc-2_gE_nj/s320/testpic1.jpg" width="298" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyaB6g4m1T4D7_Vlu_S4gU8x6nfWCOTEc4wpJGHQncHI3lW24M2CA64z2NfS6Bp8zKFc-x7OmNgvTk4U_9ESoEGXRwAlSoM8ZoeS4KYvwdxwN34dmw0xNlBwE6JT4KNj6iOPkahPLn8y2/s1600-h/testpic2.jpg"><img id="BLOGGER_PHOTO_ID_5044875633663235778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 195px; CURSOR: hand; HEIGHT: 259px" height="304" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQyaB6g4m1T4D7_Vlu_S4gU8x6nfWCOTEc4wpJGHQncHI3lW24M2CA64z2NfS6Bp8zKFc-x7OmNgvTk4U_9ESoEGXRwAlSoM8ZoeS4KYvwdxwN34dmw0xNlBwE6JT4KNj6iOPkahPLn8y2/s320/testpic2.jpg" width="233" border="0" /></a><br /><br /><div><br /><img id="BLOGGER_PHOTO_ID_5044875642253170402" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 280px; CURSOR: hand; HEIGHT: 198px" height="212" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsq9L16qvnB-UdBY8v9Ik9tJVkPBj2B80nEdOlsAcKIIMIHLXY_ebkD3_nvltVKsywfHwmZ24TubYmUABmE95PQlZLRah6yFkd-rT968Hb_xiotPbjHp1RAqDsgy5GTV-i0MfLhJ68nJ6j/s320/testpic4.jpg" width="297" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkOH080CSLaTPgtyFa92Z5gC1id4tIn1Lmq53cpPqMzT9HI18FFFtjLeDHm02DcVdGv3cRunOWUbbruqo1xFxWchY0fSPPcSa-6BUb1TVnLZJGC0wHJFC0z6WSD0XX0nj0bFbnZgdHFCt/s1600-h/testpic5.jpg"><img id="BLOGGER_PHOTO_ID_5044875642253170418" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 285px; CURSOR: hand; HEIGHT: 203px" height="218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkOH080CSLaTPgtyFa92Z5gC1id4tIn1Lmq53cpPqMzT9HI18FFFtjLeDHm02DcVdGv3cRunOWUbbruqo1xFxWchY0fSPPcSa-6BUb1TVnLZJGC0wHJFC0z6WSD0XX0nj0bFbnZgdHFCt/s320/testpic5.jpg" width="299" border="0" /></a><br /></div><br /><div><span style="font-family:arial;"></span></div></div>Bob Ebenerhttp://www.blogger.com/profile/01847026433064519484noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-9034115090250694202007-02-07T16:00:00.000-08:002007-02-07T16:03:07.889-08:00Okugyo CookbookOkugyo Cookbook!<br /><br /><br />Grains<br /><br /><br />Brown Short Grain Rice<br />1/2 cup rice per person<br />1 3/4 cup water/cup of rice<br />~ 1 T. Olive oil<br />~ 1 T. Sea salt<br /><br />Rinse rice three times in pressure cooker pot. Add appropriate amount of water, keeping in mind what is already left in the pot from rinsing. Add about 1/2 T. oil for every cup of rice. Sprinkle with salt. Once the lid is secured, cook on a medium to high flame for about a 1/2 hour, until the pressure gets up. Lower the flame and allow to cook for roughly an hour. <br /><br /><br />Pressure Cooked Brown Rice with Dried Chestnuts<br /><br />**a crowd-pleaser and super easy<br /><br />Serves 3-4<br /><br />1 1/2 cups short grain brown rice<br />3 cups of water<br />1/2 cup dried chestnuts (in a pinch can use jarred, pre-soaked, roasted chestnuts—no need to soak)<br />sea salt or small piece of kombu<br /><br />1. Wash rice and soak in two cups of water for 3-5 hours or overnight. Wash chestnuts and soak in 1 cup of water 3-5 hours or overnight. After soaking, remove any red skin from the grooves of the chestnuts.<br />2. Place rice, chestnuts, and their soaking waters into a pressure cooker, mix together adding either salt or kombu.<br />3. Bring up to pressure on a medium-high flame<br />4. When pressure is up, place a flame deflector underneath and reduce flame to medium low while maintaining pressure.<br />5. Cook approximately 40-50 minutes.<br />6. Turn off flame and let pressure reduce naturally<br />Rice Balls<br />**good for on the go<br /><br />Cooked brown rice (leftovers work well, bring to room temperature)<br />Gomashio or nori sheets<br />Umeboshi plums<br /><br />1. Wet your hands and form rice into a ball<br />2. Poke a hole in the center and place half a plum. Press together to close.<br />3. Roll each ball in gomashio or wrap completely with piece of nori that has been moistened with water.<br /><br />Wheat Berry Salad<br />(Serves 20)<br />3 cups wheat berries<br />3 t. cumin seed<br />3 t. fennel seed<br />1 1/2 cups raisins<br />3/4 cups dried cranberries<br />3 fennel bulbs cut into small pieces<br />9 scallions<br />1 cup pecans<br />3/4 cup parsley<br />3 apples<br />Juice of 3 oranges<br /><br />Soak wheat berries overnight<br />Cook wheat berries with cumin and fennel seed for about 2 hours.<br />Soak dried fruit for 1/2 hour. Toss chopped apples with O.J. Add fennel, scallions, parsley and pecans. <br /><br />In separate bowl mix the vinegrette:<br />3/4 t. powdered cumin<br />1 12 t. sea salt<br />6 T. rice vinegar<br />Juice of 3 oranges<br />18 T. olive oil<br /><br />Combine wheat berries, vinegrette, and fruit mixture. <br /> Breakfast<br /><br />Oatmeal<br />1/2 cup whole oats per person<br />1 T. Sea salt<br />1 T. Olive oil<br />Raisins or other dried fruit<br /><br />Soak oats over night. Discard soaking water. Add more water – enough to leave a few inches over the oats. Add oil and salt. Bring to a boil. Reduce heat and cook for 1 1/2 hours. Be sure to stir occasionally. Add dried fruit midway through cooking. Garnish with nuts, dried cranberries, raisins, cooked apples!<br /><br /><br />Baked Apples<br />1 small apple per person<br />Rice syrup or barley malt<br /><br />Core apples, leaving the bottom sealed. Drip syrup into the cored apple. Oil a pan with a little safflower oil. Bake in the oven at a medium temperature until soft (about 45 minutes at 300.<br /><br /><br />Miso Soup<br />(Serves 16)<br />3 Onions<br />4 inches of Kombu<br />Assortment of seasonal vegetables (daikon, carrots, dried shitake)<br />Olive Oil<br />Wakame<br />Miso (to taste, roughly 1/2 cup, depending on the miso. <br /><br />Sautee onions in olive oil. Add other veggies. Sautee until tender. Add water and kombu. Bring to a boil. Reduce to a simmer for 1 – 2 hours. Add small pieces of wakame and cook for anther 5-10 minutes. Turn off burner. Separate out a few cups of broth to mix with the miso. Reintegrate miso mixture into soup. Garnish with scallions. <br /> <br />Soups<br /><br />Squash Soup<br />(Serves 16)<br />20 cups winter squash (preferably butternut) cubed<br />8 inches Kombu<br />4 T. white miso<br />3 medium onions<br />2 cups chopped and toasted pecans<br /><br />Sautee onions in olive oil until golden. Add cubed squash, kombu and enough water to cover with a few inches to spare. Cover and boil. Reduce to a simmer. Cook until squash is soft. Remove two cups and mix with white miso. Return this mixture to the soup. Garnish with chopped nuts. <br /><br /><br />Mushroom Barley Soup<br />(Serves 16)<br />4 cups mushrooms<br />2 cups barley<br />4 inches kombu<br />8 T. olive oil<br />8 medium onions<br />10 T. miso<br />4 t. lemon juice<br />12 thin slices of ginger<br />Fresh thyme<br />1 cup chopped shallots or leeks<br /><br />Sautee onion and mushroom until the onions are golden and the mushrooms are golden brown. Add shallot or leeks and sautee until soft. Add water, kombu, barley and ginger. Cook for 1 hours. Finish with lemon juice and thyme. <br /><br /> <br />Lentil Soup<br /><br />**can cook for a long time, just be sure to add more water if needed<br /><br />serves 3-4<br /><br />1 cup lentils<br />3 cups water<br />1 onion- diced<br />2 carrots- diced<br />2-3 inches burdock root- diced<br />1-2 stalks celery- diced<br />shoyu<br /><br />1. Sort and wash lentils<br />2. Boil in water for 50-55 minutes<br />3. Sautee vegetables in a little water for 30 minutes<br />4. Add veg to lentils, add shoyu to taste and cook on low flame for another 10 minutes<br /><br /><br /> <br /> <br /><br />Veggies<br /><br />Roasted Root Vegetables<br />Assorted vegetables, possibly including:<br />Onions<br />Beets<br />Yams<br />Squash<br />Turnips<br />Garlic<br />Carrots<br />Parsnip<br />Leaks<br /><br />Cube vegetables. Arrange on a baking sheet. Toss with olive oil and sea salt. Roast in the oven on a low hear for 1-2 hours. To prevent drying vegetables, you can cover them with tin foil or a lid. Remove foil to crisp up the veggies at the end.<br /><br /><br />Cabbage Slaw<br />(Serves 20)<br />Four heads of cabbage cut into thin strips<br />10 carrots, shredded.<br />2 cups white miso<br />4 T. rice vinegar<br />1 cup sesame seeds<br /><br />Mix miso and vinegar in a bowl. Toss together with cabbage, carrots and sesame seeds. <br /><br />Pickled Beets<br />2-3 pieces of beet/person/meal<br />Barley miso<br /><br />Cut up beets into pieces. Boil until soft. Mix miso with enough water to soften. Immerse beets in miso for at least 1 night.<br /> Burdock Root and Carrot (Kinpira Style)<br /><br />** time consuming to prepare, although fairly quick to cook!<br /><br />Serves 3-4 <br /><br />1 burdock<br />1 carrot (or lotus root)<br />shoyu<br />water (for lighter dish) or sesame oil (for stronger dish)<br />ginger juice or grater, optional<br /><br />1. Cut equal amount of burdock and carrots into matchsticks (or shave with a knife)<br />2. Heat water or oil in a pan<br />3. When hot, sauté the burdock for a few minutes until the strong odor disappears, then layer the carrots on top of the burdock.<br />4. Add water to just cover the burdock. Cover and cook for approximately ten more minutes.<br />5. Add shoyu. Cover again and cook another seven or so minutes.<br />6. Remove cover and cook until most of the water has evaporated<br />7. Towards end of cooking, can add a little ginger, and add more shoyu to taste <br /><br /><br /><br /> <br />Arame with Dried Daikon<br /><br />**hard core macro, strong (but good) seaweed taste- good as side dish<br /><br />Serves 3-4<br /><br />1/3 cup arame (1 1/4 oz dry) rinsed, drained, and sliced (or can use hijiki)<br />1 onion, sliced<br />1-2 carrots<br />1/2 cup dried daikon, rinsed and soaked for 15-20 minutes (can use soaking <br />water if not too dark)<br />water<br />dark sesame oil<br />shoyu<br />scallions (optional)<br />ginger juice or grated (optional)<br /><br />-- can add tofu, dried tofu, tempeh, or different vegetables <br /><br />1. Place a heavy skillet over medium flame and heat oil. Saute onions for a few minutes.<br />2. Layer arame on top of onion, then the daikon, then the carrots. Add enough water to almost cover the carrots and bring to a boil.<br />3. Reduce flame to low simmer. Cover and cook for approx 20 minutes.<br />4. Add shoyu and cook another 10 mins or longer until most of liquid has been absorbed. Add scallions and ginger.<br /> Proteins<br /><br />Tofu with a Miso Glaze<br />(Serves 20)<br />8 packages of firm tofu<br />2 cups white miso<br />1 t. honey or maple syrup<br />4 T. rice vinegar<br />Olive oil<br /><br />Slice Tofu and arrange on a baking sheet over olive oil. Mix together glaze and spread over each slice. Bake in oven at 250 for an hour. Watch carefully, reduce heat if necessary. <br /><br /> Tempeh<br />(Serves 16)<br />4 packages of tempeh<br />Slices of ginger<br />Olive oil<br />Toasted sesame oil<br /><br />Sautee tempeh in oil until each side is golden brown. Cover with water and add ginger. Let simmer for 20 minutes. Add to a stir fry or serve on its own. <br /> <br />Squash, Azuki Beans and Kombu<br /><br />**a traditional favorite, can adjust proportions for heavier or lighter dish<br /><br />serves 2-3<br /><br />1/4 cup azuki beans<br />1-2 cups chopped winter squash (butternut, acorn, buttercup, hubbard)<br />2 small pieces of Kombu which has been soaked for a few minutes in water<br />sea salt<br /><br />1. Wash and soak azuki beans with kombu for several hours or overnight<br />2. Put the kombu in the bottom of a heavy pot and add squash<br />3. Add azuki beans on top of squash and add enough water just to cover the squash.<br />4. Bring to boil slowly. Cover after 10-15 minutes.<br />5. Cook on a low flame for about one hour. The water will evaporate as the beans expand, so gently add water along the sides of the pot to keep the water level constant.<br />6. Add approx. 1/8 teaspoon sea salt per cup of dry beans. Cover and cook for another 15 minutes or until most of the liquid has evaporated. <br />7. Turn off the flame and let the pot sit for several minutes.<br /><br /> <br />Chickpeas with Carrots and Onions<br /><br />**even Steve liked this!!<br /><br />Serves 4<br /><br />1 cup chickpeas (garbanzo beans)<br />1 carrot<br />1 onion<br />kombu<br />sea salt<br /><br />1. Soak one cup of chickpeas for 6-8 hours or overnight with a small piece of kombu<br />2. Dice about 1/2 cup of carrots and 1/2 cup of onions<br />3. Layer kombu on the bottom of the pressure cooker and place chickpeas on top. Add approx 3 cups of water (may use soaking water)<br />4. Bring contents to a boil without a lid, reduce the flame, and cook for 30 minutes without lid. Discard any foam that may rise to the surface.<br />5. Cover pressure cooker and bring to pressure on low flame. Cook with low pressure approx 40 minutes.<br />6. Allow pressure to reduce and remove cover<br />7. Remove beans and layer the carrots and onions on the bottom of the pot. Place beans on top of vegetables<br />8. Bring to a boil, cover with a regular lid (better not to pressure cook the vegetables), reduce heat and cook on medium flame for about an hour.<br />9. Add sea salt and continue cooking until beans are done and most of liquid has evaporated.<br /> Condiments<br /><br />I Dimension White Miso Dressing<br />1 package sweet white miso from Kushi <br />1/2 cup brown rice vinegar<br />1/4 cup olive oil<br />1/2 cup tahini<br /><br />Combine all of the ingredients. Add water until you reach the desired consistency. <br /><br />Peanut Sauce<br />1 jar of natural peanut butter<br />1/2 cup brown rice vinegar<br />2 T. shoyu<br />1 T. honey or maple syrup<br />3/4 cup chopped onions<br /><br />Sautee onions in oil. Combine remaining ingredients, adding water until you reach the desired consistency. Combine onions and sauce. Eat over rice or pasta with tofu and lightly sautéed veggies.<br /><br /><br /> Umeboshi-Pumpkin Seed Dressing<br />** people seriously licked the bowl<br />Serves 3-4<br /><br />1/2 umeboshi plum or 1 tablespoon umeboshi vinegar<br />1/4 cup raw pumpkin seeds (green pepitas)<br />water<br />chopped parsley, scallions or chives for garnish<br /><br />1. Sort, wash and dry roast the pumpkin seeds in a skillet (takes a few minutes but better to go slow than burn them-- seeds will start to smell toasty and may start to pop).<br />2. Grind toasted seeds to a paste in suribachi (grinding bowl).<br />3. Remove the pit from an umeboshi plum and grind to a paste with the seeds in the suribachi or add vinegar<br />4. Add water to desired consistency (add a little at a time)<br />5. Add garnish<br /><br />Gomashio Sesame Salt <br /><br />** helpful in neutralizing acid in the blood and relieving tiredness; traditionally known to strengthen the nervous system.<br /><br />Recommended about 1 teaspoon per person per day- can make large amount and refrigerate for two weeks<br /><br />12-14 parts sesame seeds (black or tan)<br />1 part sea salt<br /><br />1. Wash seeds in a fine mesh strainer and let them drain<br />2. Dry roast the sea salt in a pan over medium high flame until the moisture evaporates and the color turns gray<br />3. Put the salt into a suribachi and grind into a fine powder<br />4. Roast the seeds over medium flame approx 10 minutes. When done the seeds will begin to pop and smell delicious.<br />5. Add seeds to salt in suribachi and grind until thoroughly crushed and mixed.Anonymousnoreply@blogger.com1tag:blogger.com,1999:blog-5622030505672569102.post-47005905035416882732007-02-06T12:41:00.000-08:002007-02-06T12:47:59.911-08:00Jan 07 Okugyo Pics<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEySejwYkI_9CYQZ04DWo-jYowMrhpLeH4gMxeaXEGAxno3PZEied1z7N6mm90J_NhUGJ7HCBhXFObCOAV54mKsZd2f938SGyR1VnXgniuHV_drKQeWofBWSuwK0WEB84H7xGKgSmd8h9h/s1600-h/000_0034.jpg"><img id="BLOGGER_PHOTO_ID_5028525336630320034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEySejwYkI_9CYQZ04DWo-jYowMrhpLeH4gMxeaXEGAxno3PZEied1z7N6mm90J_NhUGJ7HCBhXFObCOAV54mKsZd2f938SGyR1VnXgniuHV_drKQeWofBWSuwK0WEB84H7xGKgSmd8h9h/s320/000_0034.jpg" border="0" /></a><br /><br />Here are some pics of the Jan 07 retreat at Tamarack Farm in Vermont from Becca!<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijHQ94KE5Zus3mgQGkvzRcQk4vc4lzaLoIehrv9Fb3roWiiGCT24EaY3DlhQGaUUc04kjbe8A04ufxkGiGiEav65r0uKbPjqBTnVBOOxsslhiMijOnfDm0YdunacQWOUdLD3Orb2W6eHb/s1600-h/000_0038.jpg"><img id="BLOGGER_PHOTO_ID_5028525199191366546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijHQ94KE5Zus3mgQGkvzRcQk4vc4lzaLoIehrv9Fb3roWiiGCT24EaY3DlhQGaUUc04kjbe8A04ufxkGiGiEav65r0uKbPjqBTnVBOOxsslhiMijOnfDm0YdunacQWOUdLD3Orb2W6eHb/s320/000_0038.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI0LXLrzcDORy9OC7dMlNdxqsxZGRPCl21EX0xoLmUKOPJLlJRPPjz_xm3HmxRX51KSVUsmTDMhZMjOcS_f8OCw2eChuvjM8SjtXgqww6g0vbflJNIYTZBkG-Lr5i9nnRMUI1aWpXQFEp/s1600-h/000_0033.jpg"><img id="BLOGGER_PHOTO_ID_5028524769694636930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI0LXLrzcDORy9OC7dMlNdxqsxZGRPCl21EX0xoLmUKOPJLlJRPPjz_xm3HmxRX51KSVUsmTDMhZMjOcS_f8OCw2eChuvjM8SjtXgqww6g0vbflJNIYTZBkG-Lr5i9nnRMUI1aWpXQFEp/s320/000_0033.jpg" border="0" /></a><br /><a href="//cbohollandsvr/Users/DeeWeik/My"></a><br /><a href="//cbohollandsvr/Users/DeeWeik/My"></a><br /><br /><br /><br /><div> </div></div>Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-53692684540653396851970-01-25T17:51:00.000-08:002008-01-25T17:51:38.340-08:00Jay Sensei's Biographyay Chikyo Weik is a certified Yondan (4th degree blackbelt) in the lineage passed down from Ueshiba Morihei, the founder, to Yamaguchi Seigo sensei, and through myself, William Gleason. He is an exceptional student and teacher and I have complete confidence in his ability to pass down legitimate aikido as it was passed down to me."<br />-William Gleason Sensei, 6th Dan, Author of "The Spiritual Foundations of Aikido"<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4asGtYdr3VldYCRQEA6XwYqu6TogKIKqjmXHL4ogCdJOHWDogCQfIc-DA7i2B2e8tcuu_257-EAddg73xCLhI4thT-BDnlP02fV3wQCBIc-UnfL4sNJKe5jWopSRJndi0o9jF7Ut_pus/s1600-h/Jay+%26+Bill+Sensei.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4asGtYdr3VldYCRQEA6XwYqu6TogKIKqjmXHL4ogCdJOHWDogCQfIc-DA7i2B2e8tcuu_257-EAddg73xCLhI4thT-BDnlP02fV3wQCBIc-UnfL4sNJKe5jWopSRJndi0o9jF7Ut_pus/s400/Jay+%26+Bill+Sensei.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5159594181810034082" /></a><br />Born in Toledo, Jay Chikyo Weik Sensei began his study of both the musical and martial arts in 1977. He graduated from St. Francis High School in 1987, and then moved to Boston to study guitar at Berklee College of Music and there came to the practice of Aikido with William Gleason Sensei at Shobu Aikido of Boston. After graduating from Berklee in 1990, he went on to earn a Masters Degree in Jazz Studies from the New England Conservatory in 1992, and lived as a professional Jazz musician and educator while he continued his Aikido training. Sensei has taught music at several New England area colleges, as well as having a full private guitar lesson practice. He is a published author with Mel Bay Books , recording artist and composer featured on “One Way Ticket” on the Dharma Communications label, and has concertized with Jazz legend Gary Peacock . He continues in his musical evolution today with the practice of the Japanese Zen Flute, the Shakuhachi under the guidance of Michael Chikuzen Gould Sensei .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8ZsMktQd_L-QSCB5cpmxUOqpjQEnx96QMj6TGTAhKGHRxatrKcV62aa2k-sWiuvXGBzv7kgY19PSDlhe971LO7lXVu6KkuHwe8muz6jTniSUBBwM0PkVSjrdw7TIZ_oLGFwEBJN5oUVQ/s1600-h/jayguitar1-1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8ZsMktQd_L-QSCB5cpmxUOqpjQEnx96QMj6TGTAhKGHRxatrKcV62aa2k-sWiuvXGBzv7kgY19PSDlhe971LO7lXVu6KkuHwe8muz6jTniSUBBwM0PkVSjrdw7TIZ_oLGFwEBJN5oUVQ/s400/jayguitar1-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5159594869004801458" /></a><br /><br />After many years of diligent practice, Jay Sensei was teaching beginners Aikido classes at the main Shobu dojo and had started Boston area Aikido clubs at the Gillette, John Hancock, and Thompson and Thompson companies. It was during this time that he clarified his intention to one day open a dojo of his own, and was deeply influenced by Saotome Sensei and Ikeda Sensei of the Aikido Schools of Ueshiba organization, to which all Shobu Aikido dojo belong.<br /><br />In 1988 Sensei began the study of Zen with Daido Roshi , at Zen Mountain Monastery and became a formal Zen student in 1995. In 1998 he received the Dharma name Chikyo, which translates as “Wisdom Mirror” and today continues his ongoing study with Myotai Sensei , founder of the Hermitage Heart Sangha .<br /><br />Sensei met his wife Karen at the Boston dojo in 1992. In 1996 the two were married, and in 2000 they welcomed their daughter Isabella to life. In 2001 Sensei received his third degree black belt, and the three moved back to his hometown of Toledo to found Shobu Aikido of Ohio, the Toledo Zen Center and to share his new daughters life with his family. Sensei’s parents Otto and Dee Weik are life long Toledo area residents and the founders of Carpets by Otto and sister his Kelly has her own business as well, Art by Kelly .<br /><br />Sensei has been active in the MultiFaith Council of Northwest Ohio . In 2004 Jay Sensei and his teacher Bill Gleason Sensei together founded the Shobu Okugyo Center which provides intensive Aikido retreats, bringing people from around the country to Toledo for in depth study of Aikido principle.<br /><br />Since the dojo's beginning in 2001, it has grown incredibly and has become a vibrant community of practice, and in 2005 Jay Sensei received a promotion to the rank of Yondan (4th degree black belt). In 2007 he began teaching Jazz Guitar at the University of Toledo Music department, and has become a regular fixture down at Murphys Place playing with the UT Jazz faculty ensemble. Jay Sensei is one of the very few full time Aikido instructors in the country, and he devotes his full efforts to his family, his practice, and the constant evolution and growth of his students.<br /><br />Jay Sensei has an extensive youtube channel, with clips of his Aikido, Music, and Zen teaching. He maintains blogs for Shobu Aikido of Ohio, the Toledo Zen Center, his guitar students, and was featured as the cover story of the October 24th edition of the Toledo City Paper.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpHBEhJaE-sxLXn5CXgNTmEBVXDBoiEGf7x_w028_TYQtCHc6CrJAWtX5FJ5ElLTIgM62gSrvGKAJ4A40jzAxX94mvLMb_B6jxKV4xkiNuflBXDE2qbh77k6IqDIrsTsHTy_XKfPJ-Cym/s1600-h/Gassho.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpHBEhJaE-sxLXn5CXgNTmEBVXDBoiEGf7x_w028_TYQtCHc6CrJAWtX5FJ5ElLTIgM62gSrvGKAJ4A40jzAxX94mvLMb_B6jxKV4xkiNuflBXDE2qbh77k6IqDIrsTsHTy_XKfPJ-Cym/s400/Gassho.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5159595427350549954" /></a><br /><br /><br />In 2007, Jay was acknowledged as "Shuso" or head disciple of Myotai Sensei. This traditional rite of passage indicates a transition in Chikyos on going development in Zen training.<br /><br />Jay was voted "Toledo's Best Music Teacher" by the Toledo City Paper.Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.comtag:blogger.com,1999:blog-5622030505672569102.post-65424510946337694161970-01-25T11:35:00.000-08:002008-01-25T11:38:27.609-08:00LocationsThe New England retreats are held at the Farm and Wilderness Center in Vermont:<br /><br />http://www.fandw.org/f/w/<br /><br />The Midwest retreats are held at Shobu Aikido of Ohio:<br /><br />www.toledoaikido.comRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.comtag:blogger.com,1999:blog-5622030505672569102.post-20109406088351642431970-01-25T11:25:00.000-08:002008-01-25T11:38:51.620-08:00RegistrationTo register for your first Okugyo retreat, please send an email with answers to the questions below to jayweik@gmail.com, and please make sure to include "Okugyo Registration" in the subject line.<br /><br />Those who have previously attended an Okugyo retreat do not need to fill<br />out questions below again, simply send an email to confirm your dates.<br /><br /><br />1. Complete Name, age, address, phone and email.<br /><br />2. Dates of the retreat you would like to attend.<br /><br />3. Do you have any medical conditions which would affect your ability to participate in the schedule? Please explain.<br /><br />4. Describe your martial arts training history.<br /><br />5. In two paragraphs or less, please explain in detail why you wish to participate in this training.Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-51035054978940271941970-01-25T11:23:00.000-08:002008-01-25T11:39:09.999-08:00FeesThe fees for the retreat are $450 which includes the cost of your <br />training, food and renting the training space.<br /><br />Retreat participants are asked to either pay in full or make a deposit <br />of $225 which becomes non-refundable 2 weeks prior to your retreat. <br /><br />Once your registration has been accepted, please send a check made <br />out to "Shobu Okuygo" to Shobu Aikido of Ohio, 6537 Angola Road <br />Holland, OH 43528.Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-77653851920075079411970-01-25T11:21:00.000-08:002008-01-25T11:39:26.242-08:00Testimonials"I highly recommend this opportunity to train intensively in a small-group setting with Bill Gleason Sensei. Anyone who has read his book ("The Spiritual Foundations of Aikido") or seen his DVD ("Aikido and the Japanese Sword") knows that Sensei's perspective is a most valuable one. I am encouraging my own students to attend these sessions."<br /><br />Ken Nisson<br />Aikido of Modesto<br /><br />"There are so many aspects of okugyo which are remarkable; it's like a pressure cooker in which your mindfulness, your understanding, your practice on the mat, and your connection with the teacher and students are all compressed, heated up and transformed into a spiritual meal which takes many months afterward to digest. It is very intense and very hard, but also blissful and transformative. Thanks!"<br /><br />Gareth Hines<br />Boston, MA<br /><br /><br />"Okugyo retreats have helped me in a number of ways on the path of this study--We are lucky to have very skilled instructors that bring their personal experiences to light, which soundly combine the physical, spiritual, and mental way of Aikido; one is immersed in the practice the entire retreat, eating properly as practice, studying the origins of this art as practice, doing keiko as practice, learning or refining meditation as practice, and having the privilege of doing this work with other like-minded people. It has been a positive life-altering process."<br /><br />Chuck Greer<br />Bowling Green, Ohio<br /><br /><br />"As a member of Shobu Aikido of Boston and a regular student of Sensei Gleason, I can attest to the depth of his sincerity as a teacher as well as his remarkable skill in Aikido. That being said, Okugyo surpassed my already high expectations in many ways. Unlike Gasshukus I have attended, this was the first chance I have had to really put into practice the spiritual aspect that makes Aikido unique and realize it's value on the mat as well as off. Sensei Weik's meditation guidance was invaluable in this regard as well as helping maintain a sense of deeper purpose. I have never been part of a group where the energy was so tangible, positive, focused and sincere. Okugyo is truly something very special and I am grateful for this oppertunity."<br /><br />Aaron Green<br />Boston, MA<br /><br /><br />"The Okugyo retreats have had a transformational effect on me, physically, spiritually, and psychologically, on and off the mat. Okugyo creates an environment that fosters an immediate integration of these areas of development. These retreats allow me to share in Sensei Gleason's life work, a well-articulated and uniquely holistic perspective on the practice of aikido. I'm truly grateful for this opportunity and highly recommend the experience to all aikidoka who would preserve the spiritual depth in an our increasingly physical, fragmented art."<br /><br />Tobias Bazarnick<br />Boston, MARev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-88089861239173980531970-01-25T11:16:00.000-08:002008-01-25T11:40:03.447-08:00What Happens at an Okugyo Retreat?An intensive Aikido retreat at the Okugyo Center is designed to be a transformative experience. By setting aside time to work with the physical and spiritual foundations of Aikido, we create a unique context for the direct realization of Aikido principle. All retreat participants must engage the complete training schedule from beginning to end. Alcoholic beverages will not be permitted for the duration of the seminar.<br /><br />The 5 day Format<br /><br />This 5 day training program is an integrated way of training in the <br />most fundamental principles of Aikido, and is an opportunity to be <br />immersed in all the areas of training deeply enough for them to make a <br />shift in your practice and understanding. <br /><br />Seiza Naikan - The meditation practice of Seated Introspection<br />Hanashiai - Private guidance in your meditation practice each day<br />Norigoto - Kototama and Dharani chanting practice<br />Diet - Aiki principle applied to food<br />Caretaking - Manifesting Aikido principle in daily activity<br />Keiko - Five hours of on the mat Aikido training daily<br />Mondo - Daily lecture and question and answer sessions<br /><br />Okugyo retreats are held from Wednesday evening through Sunday at noon.<br /><br />Wednesday Evening<br /><br />05:00 - 06:00pm Check in<br />06:00 - 06:45pm Light Dinner<br />07:00 - 07:45pm Beginning Instruction in Meditation and Chanting<br />08:00 - 09:30pm Okugyo Orientation<br />10:00 - Lights out<br /><br />Thursday, Friday and Saturday<br /><br />06:00 - 06:30am Wake up<br />06:30 - 08:00am Seiza Naikan/Hanahiai/Norigoto<br />08:00 - 08:30am Breakfast<br />08:45 - 09:30am Caretaking<br />10:00 - 12:00pm Keiko<br />12:30 - 02:45pm Lunch and Rest<br />03:00 - 05:00pm Keiko<br />05:30 - 06:20pm Dinner<br />06:30 - 07:30pm Mondo<br />8:00 - 09:30pm Norigoto/Seiza Naikan/Hanahiai<br />10:00pm - Lights out<br /><br />Sunday Morning<br /><br />07:00 - 07:30am Wake up<br />07:30 - 09:30am Seiza Naikan/Norigoto/Open Sozan<br />09:30 - 10:00am Tea<br />10:00 - 12:00 Noon Closing Keiko<br />01:00 - LunchRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-2025494308102331911970-01-25T11:15:00.000-08:002008-01-25T11:40:22.485-08:00TeachersWilliam Gleason, 6th dan, founded Shobu Aikido, inc. in 1980 in Boston Massachusetts. There are presently five Shobu affiliate dojos from the Midwest to the east coast. He is also the author of the Spiritual Foundations of Aikido which explains the teachings of Morihei Ueshiba in depth. Gleason Sensei began his study of Aikido in 1969 at the Hombu dojo in Japan with Seigo Yamaguchi Sensei, one of the most gifted students of the founder. Since 1985 Gleason Sensei has continued to study with Mitsugi Saotome Shihan under the auspices of Aikido of Schools of Ueshiba.<br /><br />"Jay Chikyo Weik is a certified Yondan (4th degree blackbelt) in the lineage passed down from Ueshiba Morihei, the founder, to Yamaguchi Seigo sensei, and through myself, William Gleason. He is an exceptional student and teacher and I have complete confidence in his ability to pass down legitimate aikido as it was passed down to me."<br />-William Gleason Sensei, 6th Dan, Author of "The Spiritual Foundations of Aikido"Rev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0tag:blogger.com,1999:blog-5622030505672569102.post-82941835137041894491970-01-25T11:14:00.000-08:002008-01-25T11:40:48.842-08:00AikidoAikido is a martial art founded by the late Ueshiba Morihei O-Sensei of Japan. Ueshiba O-Sensei was one of the greatest masters of martial arts in any country or any period of recorded history. Through tremendous soul searching for the truth of Budo, he was led to his own spiritual enlightenment.<br /><br />Aikido is a martial art based on the laws of nature, the order of the universe. As such it provides not only the necessary skills for self defense but also builds self-confidence, character, self-respect, and respect for others. It teaches us how to transform our aggression and the difficulties of our everyday life into joy and self-improvement. Practiced properly it enables us to bring our mind and body into harmony with our will and thereby realize our true nature as human beings.<br /><br />Aikido is an art which can be practiced by young and old, male and female alike. Rather than fostering a spirit of competition, it utilizes partner practice to nurture a spirit of harmony and mutual assistance. Nevertheless, as a spiritual discipline, Aikido demands honesty, reality, and the kind of fierce determination necessary for self-polishing. This combination of factors sets the stage for an enjoyable study resulting in both practical results and deep intuition. The spirituality of Aikido's fundamental principle and the practicality of its execution are at the core of its growing appeal throughout the world today.<br /><br />"The Victory of Shobu Aikido is to strike down and destroy the mind of doubt and conflict within yourself. It is to realize and carry out the destiny we have received from divine providence. It is the spirit of universal protection and nurturing, giving renewed energy to oneself and to others. This is the true Budo." - Ueshiba Morihei, Founder of AikidoRev. Jay Rinsen Weikhttp://www.blogger.com/profile/07000933466909212770noreply@blogger.com0