Usually when I see the word "economics" my eyes cross. I feel like I need to read more of Paul Krugman's columns, and feel guilty that I just don't like the topic.
But, the alms bowl brings economics into new territory: the economics of gift giving.
For 2600 years there has been a thriving tradition of gift giving - a cycle of lay supporters and the monastic community that relies on mutual support and reciprocity. The alms bowl is a perfect symbol of this.
Calling the alms bowl a begging bowl is a prevalent misnomer - the bowl in fact encapsulates this ethos of giving. Lay people offer food or other requisites, and though there is no expectation for a gift in return, there will follow teachings of the dharma.
Above is a photo of alms bowls, washed and drying in the sun after the meal. Alms bowls are not only used for meals and alms gatherings, but can also carry monk's or nun's possessions when traveling.
For the daily meal, monks and nuns never request food. Dogen, a 13th century monk, said: "The mouth of a monk is like an oven." That is to say, monastics never express preferences, and though we always strive to cook a delicious and filling meal (and behind the scenes are constantly inquiring and trying to discover each monk's personal preference), all meals are always gratefully accepted.
In September, we brought food on a Wednesday. The weekend before was cold and rainy and the forecast for the following weekend was for temperatures in the nineties - we were in the middle of change, trying to balance warming and cooling dishes.
September's menu for 25:
TUNA SALAD
tuna (9 cans)
celery (1 bunch)
red onion (1 )
mayonnaise
salt
EGG SALAD
eggs (2 dozen)
celery (1 bunch)
green onions (2 bunches)
mayonnaise
salt
"GUACAMOLE"
avocados cut not mashed (10)
medium hot salsa (1 jar) stirred into the avocados
with tortilla chips (2 bags)
BEAN SALAD
mixed bean salad (4 cans from Trader Joes)
SQUASH COCONUT CURRY
3 baked kobocha squashes
onions (2)
ginger
shitake mushrooms
chicken stock (1 quart)
coconut milk (1 can)
blended, plus water to thin
spinach leaves added before serving
RUGLAH
2 sticks unsalted butter
1 package cream cheese
2 cups flour
1 bag of walnuts (small pieces or chopped)
1 bag light brown sugar
cinnamon
1 egg
oil or melted butter
Combine softened butter with softened cream cheese and blend well.
Add flour and continue to blend until smooth.
Divide dough in half, flatten in a circle, and wrap in wax paper. Refrigerate over night.
Remove from refrig. Place some flour on surface you will be using and start rolling
out dough maintaining the circle, which can be any size you prefer.
Beat one egg spread and egg wash over the two dough circles.
Place either some cooking oil or melted butter on the circles, then sprinkle brown sugar on dough, smooth it out, sprinkle with cinnamon and follow with walnuts.
Cut dough into thin strips (1/16 inch). Roll each up, and place them on a lightly greased cookie sheet seam side down. Bake at 375-400 degrees depending on your oven until lightly golden
Remove from cooking sheet and let cool.
other offerings for the Abhayagiri kitchen:
3 bags of hard candies to be offered at late tea on wan phra
1 box of tea tree toothpicks
plus 1 gallon of white wine vinegar and 2 bottles of molasses
Living in a world where everything has a price tag, I'm inspired by a community where generosity and gratitude thrive daily. This practice establishes giving and receiving as a way of life, and I believe that the extraordinary in this world comes through this cycle of gift giving.
