Ji

“Whether through the patterns left in snow, or geese honking in the dark, or through the brilliant wet leaf that hits your face the moment you are questioning your worth, the quiet teachers are everywhere, pointing us to the unlived portion of our lives. When we think we are in charge, the lessons dissolve as accidents or coincidence. But when we’re humble enough to welcome the connections, the glass that breaks across the room is offering us direction, giving us a clue to the story we are in.”
― Mark Nepo, The Exquisite Risk: Daring to Live an Authentic Life

“And where is home? Is it where we begin or where we end up? Is it where we long to be or where life puts us to make good use of our gifts?”
― Mark Nepo, The Exquisite Risk: Daring to Live an Authentic Life

“One of the things I know about writing is this: spend it all, shoot it, play it, lose it, all, right away, every time. Do not hoard what seems good for a later place in the book or for another book; give it, give it all, give it now. The impulse to save something good for a better place later is the signal to spend it now. Something more will arise for later, something better. These things fill from behind, from beneath, like well water. Similarly, the impulse to keep to yourself what you have learned is not only shameful, it is destructive. Anything you do not give freely and abundantly becomes lost to you. You open your safe and find ashes.”
― Annie Dillard, The Writing Life

“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it. We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world. I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again—something that feeds our bodies and our souls. Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace.”
― Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals