No matter how many classes I’ve taught, no matter how many videos I’ve watched, and no matter how many years I’ve practiced tai chi, there’s always more to learn. On September 17th I drove north to the Congregational Church in Charlotte to earn my recertification in Sun 73 Forms Tai Chi. The training was lead by Ellie Hayes, Laurie Knaure, and Bev Blakeney–each of them bringing their own special insights to enrich our practice and teaching. Being in a good size group for reviews of the form (about 20 of us) and also working in small groups to improve our use of the stepwise teaching method proved highly beneficial. Side conversations with folks I hadn’t seen for years really made me appreciate the caring nature of all our Tai Chi Vermont, Inc. instructors.
If you know of anyone who might be interested in becoming a tai chi instructor, send them to our website to learn more. We still have places in rural Vermont where no tai chi is available. Knowing how good tai chi is for our balance, coordination, memory, concentration, and socialization, we really want to make it available to more people. www.taichivermont.org
Frog companion
I bought this ceramic frog 30 years ago, and he has been my summer buddy since then. Here he sits, contemplating the asters, a patient little dude without a worry in the world. Each winter he goes into hibernation down in the cellar so that winter’s freezes don’t fracture his form. And each spring when…
Here we go again
This is the view from my north-facing kitchen window with a photo of a previous year’s great fall colors. The trees this year have not reached their peak, but each day brings a new layer of color. Our weather has been so perfect–cool, dry, sunny. Once again I experience the sensation of wishing I could…
Vegetables, vegetables, vegetables
Don’t get me wrong; I’m not complaining. Our garden, despite weeds galore, is now in full production mode. And that means that yours truly is in full veggie-processing mode. Wax beans and cauliflower today, so that frozen food can feed us during winter. And a second jar of fermenting dill pickles. By the way, if…