by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : April 2016
Wendell Hooper (right) Where: Catering a meal in a client’s kitchen, Los Angeles. “If you’re fortunate enough to be able to be mindful, to have a mind for discipline, that’s a great gift. Our lives are filled with so much distraction, it’s hard to remember you exist in the middle of a great display of phenomena. And it’s not about how thin you are or how good you look. It’s about being present with this experi- ence as it goes from moment to moment to moment. I’ve been cooking for 27 years. The first 20 of them involved deep and neurotic suffering until I real- ized that things I was still thinking about months after an event were simply my education in how to be a great chef. I wanted the result without suffering the learning curve. Things don’t work that way. I do driving meditation, walking meditation, chopping meditation. Sometimes I do smoking the ciga- rette meditation. It all depends on when I allow myself to be present with my thoughts, without judg- ment, without aversion. I come from a history of misin- formation and ignorance and if I were to react to the world from that place, I would probably be behind bars. Instead, I create beautiful food for people. I give them the gift I’ve been given. I often forget I’m a six-foot black guy with a mohawk, and then I notice the attention I’m garnering. I just obser ve the reac- tions and the space, and practice taking down the walls that block me from experiencing all that is around me.” 54 mindful April 2016 people