The ethics–and practice–of eating
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    Meat: To Eat It or Not—John Stevens Paid Member

    As a young Indian prince living nearly three millennia ago, Gotama (Buddha's original name) enjoyed the finest delicacies available to the warrior caste of that ancient era: sali, a high-quality long-grain rice; dairy products such as ghee (made from cow, goat, or buffalo milk), butter, and curds; meat, especially goat, fowl, venison, and beef; fish and eggs; a variety of fresh and leafy vegetables; and cereal-based beers and liquors. Despite his comfortable circumstances and rich diet, Gotama was in torment. At the age of twenty-nine, the thought of old age, disease, and death filled him with dread and drained him of his vigor. Determined to solve the puzzle of existence, Gorama renounced his worldly position and set out traveling as a religious pilgrim. More »
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    Meat: To Eat It or Not—Shakyamuni Buddha Paid Member

    Thus have I heard. On one occasion the Blessed One was living at Rajagaha in the Mango Grove of Jivaka Komarabhacca. Then Jivaka Komarabhacca went to the Blessed One, and after paying homage to him, he sat down at one side and said to the Blessed One: "Venerable sir, I have heard this: 'They slaughter living beings for the recluse Gotama; the recluse Gotama knowingly eats meat prepared for him from animals killed for his sake.' Venerable sir, do those who speak thus say what has been said by the Blessed One, and not misrepresent him with what is contrary to fact? Do they explain in accordance with the Dhamma in such a way that nothing which provides a ground for censure can be legitimately deduced from their assertions?" "Jivaka, those who speak thus do not say what has been said by me, but misrepresent me with what is untrue and contrary to fact. More »
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    Meat: To Eat It or Not—Stuart Smithers Paid Member

    What the historical Buddha ate for his last meal has been the subject of much debate. The controversial passage from the  Mahaparinibbana Sutta, the sutta that recounts the Buddha's final days, tells us that on his last night the Buddha rested in the home of Cunda, a metalsmith apparently known to the Buddha. In honor of his guest, Cunda prepared (probably not personally) "hard and soft delicious food, and also a large quantity of sukaramaddava." The difficulty lies in the translation of sukaramaddava. The amateur mycologist Gordon Wasson studied the available literature on the problem and admirably summarized it in his essay "The Last Meal of the Buddha": More »
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    Cruelty-free Cooking Paid Member

    The great Buddhist pilgrimage sites of Asia like Bodhgaya, Kapilavastu, Deer Park, Vulture Peak, and Tso Pema became sacred sites many centuries ago, but there are places on this planet right this minute whose sacredness is coming to fruition before our eyes and in our own backyards: Trungpa Rinpoche’s Great Stupa of Dharmakaya in Red Feather Lakes, Colorado, for example, or Khadro Ling in Brazil, or a small hilltop in southwest France where H. H. Dudjom Rinpoche and Kyabje Dilgo Khyentse Rinpoche established homes. More »
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    Wake Up and Cook Paid Member

    "E is for Ego" is an excerpt from Wake Up and Cook: Kitchen Buddhism in Words and Recipes, a Tricycle Book edited by Carole Tonkinson, available in January 1997 from Riverhead, a division of the Putnam Berkley group.It is odd how some very delicious meals seem to have no authorship and other ones seem to scream, "Look how clever I am!" If you've cooked very much, you've undoubtedly experienced both kinds of cooking. Typically, there are those wonderfully creative moments of flow in the kitchen when everything seems right-and then that moment when flow stops and some awkward, arch, or stilted thing emerges. We can see it in art and in writing, in all aspects of life: it is that self-consciousness that is a fixed notion of the self, going out to impose itself on the universe, rather than be confirmed by the universe. More »