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This talk continues Shohaku Okumura Roshi\\u2019s commentary on Dogen Zenji\\u2019s Tenzo Kyokun \\u2013 Instructions for the Zen Cook. (p. 36).

Okumura Roshi speaks about the tenzo\\u2019s attitude toward his work in the kitchen: the importance of not judging the quality of the ingredients that are provided. Just prepare them carefully, paying attention to the three important things in cooking: quality, quantity, and timing.

The tenzo\\u2019s life is at the intersection between discrimination and non-discriminating. He receives the food with no judgment and then makes determinations about the best way to use it. This is mind (as subject) and things (as object) working together as zenki \\u2013 total function.

This talk was originally given at Sanshinji in Bloomington, IN on September 9, 2007.

Please consider supporting Okumura Roshi\'s teachings and the activities of Sanshin Zen Community by making a contribution on this podcast\'s page, at Sanshin\'s home page, or at the D\\u014dgen Institute website.