The Key to Dechen Choling - contributor - Marta

The last week has been incredibly busy and full. With only a short three day gap, the Warriors Assembly participants left and the summer dathun participants arrived. Temperatures dropped to a chilly 5 degrees at night, and barely reached above 15 during the day, we celebrated the arrival of summer and the contributions of long-term DCL neighbours by hosting a community BBQ. Six people who have been deeply involved and committed to the development of DCL were honoured with the “Official Key” to DCL, and a certificate. We enjoyed a repast of unprecedented deliciousness, with hamburgers, sausage and fried potatoes. Food tastes better here in general, but this meal was exceptional. Afterwards there was a short lesson in blues dancing, and a small but committed group of staff members continued with a techno dance party until curfew.

Maggie receives her key and certificate

On Sunday and Monday the staff were treated to Shambhala Training Level 1, taught by Chris de Block and Tessa Racine. Some talks were in English and some in French. For many staff members it was their first time doing a Level. Though DCL is a practice container in itself, the addition of Level 1 facilitated a deeper experience of basic goodness. Even though this was my fourth time doing the level, I never escape unscathed. I always find myself simply on the earth, with my normal perceptions challenged; feeling whatever there is to feel.
Following the Level 1 the staff were invited to take part in the first Way of Shambhala course, Meditation in Everyday Life. Classes were offered in the mornings and evenings during regular practice times, with a normal workday in between. Non-DCL staff who were participating in the class spent the day meditating in between morning and evening talks. This was the first time the class has been presented in this format, and the response was mixed. Some felt there needed to be more meditation and less discussion, while others felt that the discussion time was cut short. We ended the class with an elegant yet casual banquet on the back porch of the chateau, sipping wine and Perrier in the evening breeze.

Summer at Dechen Choling is full of hellos and goodbyes as the summer volunteer staff come and go. This week we said goodbye to Tor Kemp, our charming and beautiful office assistant who came to DCL in April. Good luck with wherever you go next, and know that you will always be welcome here.

On Thursday the weather changed from cold to blistering hot and the staff went to the Night Market in Gorre. There are long tables set up, and many booths selling bread, cheese, pate, beer, wine, pastries and raw meat that you buy and then give to the barbecue man, who cooks your lamb or duck or sausage just the way you like it. The experience was so decadent, it was almost overwhelming. I ate and drank until the pain of my distended stomach made me stop. Previously, my only experience with French food had been the tangy, stinky, blue-black goat cheeses that many staff members are so fond of. But after tasting the fresh-grilled duck and pate on fresh baguette at the Night Market, I am a convert. Afterwards to celebrate the Rusung’s birthday, and life in general, all the staff were invited to continue partying at Michael LeBlanc’s house. Moonshine was sampled, but we all made it home in good enough shape to wake up for group meditation in the morning ;)

Contributor: Marta Vigerstad

June 14 2010
I arrived at Dechen Choling 20 days ago, and it already feels like I’ve been here for months.  On May 21^st I flew from Halifax, Nova Scotia to visit friends in  Amsterdam for a few days before taking a train  DCL for a 4 month stay as a summer volunteer.  I had never been to Europe before. Despite what I had heard about French people being cold to foreigners, especially those who don’t speak a lick of French and sound American (Je suis Canadienne, merci) I met many amazingly helpful people who helped me carry the 36 kilos of luggage I had brought and find my train when I was lost. I had my first genuine French pastry experience, a hastily-shovelled buttery chocolate affair, while standing in line to buy a ticket at the Paris train station. Even though my travels had been somewhat arduous, when I arrived at DCL I immediately felt comfortable—this place feels like Shambhala.

 The Great Bliss of DCL reveals itself slowly. There are many facets and layers to this intriguing, enticingly-named piece of land, but the most obvious is the green. I’m from Nova Scotia, and so am no stranger to plants, to wild landscapes and sky, but the blooming profusion of life here is completely new. In last May the patio entrance to the Chateau is framed by an abundance of roses in various shades of pink and red, filling the air with a subtle fragrance. In early June the blossoms wither with alarming suddenness. Sitting under the roses in the morning sipping coffee, eating supper in the evening amid the fallen blossoms. Framed by the empty rose trellis is a landscape graciously inhabited by enormous ancient trees (what kind of trees?). The sky here is soft and vast.  Blues from baby to brilliant mix with sunshine and puffy clouds.  In the mornings a mist rises between the hills, an ethereal wake-up call. Birds and frogs chatter and cry ceaselessly, mixing with the fractured whine of crickets and the patter of rain on tents. I open my eyes and see prayer flags.
It’s easy to not sleep much here. The energy of living here, the pace of life, changes depending on what program is happening. Right now its Warriors Assembly, a 10 day program which is the culmination of Shambhala Training, in which the participants are expected to actually manifest enlightened society.
The participants dress in elegant clothing. They wake up early for physical excercises and mediation, and stay up late into the night at formal banquets or simply  enjoying each  others company. While there’s usually a lot to do here, the energy of Warriors Assembly makes sleep difficult. Everyone is having such a good time.