JULY 2016
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The Library ...

Sensing the Light
by Anne-Marie Fryer Wiboltt

From an ordinary everyday perceptive sensing the world means being present to the world through our various senses or sense organs. The world seems to be 'in front' and appears separate from us. 'Over there' is the lovely, gently flowering mother-wort that I am about to cut for making tincture. I see it a few feet away, I recognize it, it is already 'known' to me. It is a mother-wort that I can smell, and touch. My attention, formed by the senses, reaches out to perceive the beautiful world of nature.  Such is our usual perception of the world, we see 'things' and they are isolated from us.

There is another aspect of our being we can call 'the embodied awakened Self' or 'embodied awakened I', in which this world of 'things', plants and people is experienced entirely different. Through meditative and contemplative practices- within a mode of complete stillness, attending within attention, -the embodied awakened I, reveals itself as intimately united with the creative presences and forces of the earth and cosmos; the unfolding of the mysteries of Life. From within this holy bodily presence we discover that sensing is not really inside us as we are so accustomed to thinking,  -we are within sensing!  This intimate experience of being within sensing, as for example sensing what another is sensing, is sometimes named empathy and it is very much how a very young child unconsciously experiences the world.

Before and during the time the child is learning to speak, sensing is experienced as wholeness, wholeness of 'light'. The attention of a young child is all receptivity, all 'listening', entirely sensing. The young child is experiencing herself within sensing as a kind of 'field of senses' or 'field of light' in which all the senses are together. When a child sees her mother, she sees not the details but the 'light' and she smiles. The smile is a gesture of joy, she is joy itself. It is not before much later in the development of the child that this 'sense field' is divided into different sections of sensing, like hearing, touching, smelling etc. To experience, for example, a specific color while disregarding all other qualities, requires selective attention and repetition. It is generally known that this selective sensing happens quite late in the life of the child.

As the development of the senses mature the child gradually isolates himself from the 'light' and becomes a citizen of the world of 'things'. He becomes attentive to the separate sense impression in the world, feeling as if he is 'here' and everything else is 'over there'. Later in in his life as an adult, he may freely decide to take up the necessary inner development to again intimately and now consciously, experience sensing as united into whole presences; sensing as being within holy wholeness- the 'light' of the world.

Love and the World, Robert Sardello
Cooking for the Love of the World, Anne-Marie Fryer Wiboltt

Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.

This Four week course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.

Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


In this Four week course you will learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.

During this course we will explore the nutritious needs for your growing child.

We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage your child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of your budget.

Cooking for the Love of the World:
Awakening our Spirituality through Cooking

by Anne-Marie Fryer Wiboltt

A heart-centered, warmth-filled guide to the nurturing art of cooking. 200 pages, softbound



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