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 ;)