In describing flavors of kimchi, many people talk about “son mat,” which directly translates to “the taste of hands” that is imparted onto the kimchi from the maker. What is the taste of your hands that you bring to your practice?
“I’m getting further and further away from the plantation that owned my body and claimed my labour and my mind and insisted upon me thinking in particular ways”
“Environments are invisible. Their groundrules, pervasive structure, and overall patterns elude easy perception.
The poet, the artist, the sleuth—whoever sharpens our perception tends to be antisocial; rarely “well adjusted,” he cannot go along with currents and trends. A strange bond often exists among anti-social types in their power to see environments as they really are.
Professionalism is environmental. Amateurism is anti-environmental. Professionalism merges the individual into patterns of total environment. Amateurism seeks the development of the total awareness of the individual and the critical awareness of the groundrules of society. The amateur can afford to lose. The professional tends to classify and to specialize, to accept uncritically the groundrules of the environment. The groundrules provided by the mass response of his colleagues serve as a pervasive environment of which he is contentedly and unaware. The “expert” is the man who stays put.”
"Familiarity is an invisible bias and perhaps some find the ability of snakes to leave their skin behind miraculous because as humans and believers we still find it impossible to do it ourselves."